Todd McClellan, director of Food and Nutrition Services, presented the department’s goals, accomplishments and challenges at the Nov. 11 work session.

McClellan told the board the program is structured as a self‑supporting enterprise separate from the general fund and is not taking new district general‑fund dollars. Key metrics presented: participation in the free‑and‑reduced program rose from roughly 6.3% pre‑COVID to 20.36% on the official count day; the department serves about 5,000,000 meals per year; and the district’s summer feeding pilot provided more than 8,200 meals to students and families in qualifying zones. Staffing is strong, McClellan said, with about 325 employees and only a few vacancies.

McClellan described steps taken to increase program solvency and efficiency: updating the staffing formula to national standards, tighter inventory controls to reduce waste, expanding 'speed‑scratch' cooking to improve quality and keep costs down, and recruiting assistant managers through partnerships with Human Resources and external hires. He acknowledged pressures such as rising employee benefit costs (he cited an annual increase to the program of about $3.66 million) and higher food prices, and said the program has adapted by improving menu offerings and outreach.

The board and McClellan also highlighted recognitions: the Georgia Farm to School Award (second year) and a Georgia Tray of the Week award for a Sawney Elementary School menu item. McClellan invited board members to Thanksgiving meal events at schools and encouraged principals to be notified ahead of visits.

Provenance: Food & Nutrition Services presentation and board Q&A (SEG 380–SEG 731).