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Guilford County School Nutrition Credits CEP Expansion for 90%+ Drop in Meal Debt, Sets 85% Participation Goal
Summary
District nutrition staff said adding 20 Community Eligibility Provision (CEP) schools raised the total to 110 (92% of schools) and reduced meal debt by more than 90%; staff outlined menu changes, 'Super Snack' reimbursement increases and plans to expand participation to 85% of students.
Guilford County School Nutrition Services told the board the district added 20 Community Eligibility Provision (CEP) schools this year for a total of 110, representing 92% of district schools, and that the CEP expansion has driven a more-than-90% reduction in student meal debt compared with the prior year.
Executive Director Travis Fisher and Dr. Miller presented data and described program changes designed to increase participation: a move from a smaller after-school snack to a 'Super Snack' that raised federal reimbursement from $1.21 to $4.43 (an increase of $3.22 per snack), Taste Test Tuesdays that let students sample and vote on menu items through QR codes or sticker boards, and a School Nutrition Advisory Council (SNAC) that gives cafeteria managers a voice in menu decisions.
Fisher said the district’s goal is to reach an average district participation rate of 85% and that staff are analyzing CEP eligibility to identify additional schools for future inclusion. He clarified that CEP funding comes from the federal government (USDA) and that expanding CEP involves tradeoffs: adding higher-income schools lowers the average reimbursement rate, so district staff weigh the financial and participation implications when deciding whether to add schools.
Board members asked practical questions about summer meal menus, how long CEP status lasts (four-year cycles with annual review), what jeopardizes eligibility (changes in the income thresholds/direct certification rates) and whether the Frankie food truck can support community events. Staff said the truck currently delivers prepackaged items to some programs and may be used more broadly after equipment upgrades.
Fisher noted the department is pursuing career-pathway opportunities for nutrition staff and is exploring whether student culinary training can be expanded, while cautioning USDA rules limit some kitchen roles.
What’s next: Staff will continue to monitor CEP eligibility, aim to raise participation toward the 85% target, and provide monthly updates on meal-debt levels and program expansion.
