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Grafton schools report rising meal participation as Whitsons rolls out new menus and composting
Summary
At an Oct. 21 Grafton School Committee meeting, Whitsons staff said breakfast and lunch participation have risen year over year and described a new chef-driven promotions program, equipment upgrades and expanded composting and recycling efforts.
Dr. Cummings opened the Grafton School Committee meeting on Oct. 21 by introducing a food‑service presentation from Whitsons, the district’s contracted food service provider. Betsy Labonte, the district’s school nutrition director, said breakfast and lunch participation "have increased year over year" for the past three years and described menu changes intended to sustain that rise.
Whitsons said it hired a chef in October to run promotions and new items, including "pancake rings," chicken gyros, a loaded potato, and a Chick‑fil‑A‑style "Yardbird" sandwich. "Anytime we do feature something like this, obviously, the daily participation goes right up," Labonte said. The presenter described pop‑up shops and guest‑chef visits, including a collaboration with Red’s Best to feature locally caught fish.
The presentation also covered nonfood operations. Whitsons staff said they completed ServSafe and USDA trainings for staff, replaced aging equipment (including a walk‑in freezer at North Street), and expanded composting to capture high‑school and middle‑school food waste. They said participation in the NexTrex recycling program yielded "just shy of the 1,000 pounds" threshold last year and that the program awards a bench when districts reach 1,000 pounds.
Committee members pressed for clarity on participation metrics. Presenters explained participation is calculated as meals served divided by enrollment and cited example participation rates in the low‑ to mid‑teens for certain months. They also credited a "slow start" to the school day at several buildings with increasing breakfast uptake.
Members praised the partnership. A committee member commended the composting and recycling work as "amazing" and noted staff involvement in community events and student mentorships that give students on‑the‑job training in cafeterias.
The presentation closed with the committee thanking Whitsons for its service; Dr. Cummings and members said they looked forward to continued collaboration.
