PGCPS expands supper option, reports 3.29-point rise in free-and-reduced eligibility; meal debt $351,545

Prince George’s County Public Schools’ Food Nutrition Services director Mary Kirkland told the Operations, Budget and Fiscal Affairs Committee on Nov. 12 that the district’s free-and-reduced-price meal eligibility increased by 3.29 percentage points, now covering about 60.42% of enrolled students.

Kirkland said the district has expanded a hot supper option that so far includes about 15 participating schools; the supper must be eaten on-site and is available to after-school programs that meet an enrollment threshold. She also reported that the Maryland Meals for Achievement breakfast program now serves 103 schools in the county and reiterated that Community Eligibility Provision (CEP) schools will retain CEP status for the remainder of the school year and remain locked in for four additional years (through 2029).

“There’s no disruption to the meal status of our students,” Kirkland said, describing outreach to families affected by recent federal furloughs and offering help to complete meal-benefit applications. She added that families who update applications using current income can receive an updated meal status that will remain in place even if federal conditions change.

Kirkland gave program details and results from student taste tests: Korean barbecue meatballs recorded an 87.5% overall favorability among participating students; a JTM plant-based taco filling received unanimous (100%) approval in the test group. The department said it will require an overall satisfaction threshold (80% or greater) before adding new menu items.

Kirkland said the district’s unpaid-meal balance stood at $351,545 as of Nov. 3; her office is sending notification letters to families and reminding them about meal-benefit applications as one way to address the balance.

Chief Operations Officer Dr. Coleman and Kirkland described outreach efforts, including media appearances and joint briefings with the county executive and county council, and board members urged additional, readily shareable communications (social tiles and newsletter thumbnails) to inform families about the supper option and eligibility rules.

Board members also raised questions about nondairy-milk options and menu preservatives; Kirkland said the department is testing vendor samples and evaluating shelf-stable options to ensure products meet district nutrition guidelines.

The committee did not take any formal action on the food-service report. The district said families with questions can contact the Food Nutrition Services office and that staff will continue to support applicants through verification and reapplication.