Student nutrition director proposes meal‑price increases to close $1.1M shortfall

Tammy Welch, director of student nutrition, told the board the department expects to serve about 2,100,000 meals across 21 cafeterias this year and that participation trends have risen since COVID. She said the program is largely self‑sustaining but is forecasting a $1,100,000 shortfall this year because of planned fund‑balance spend‑down, capital investments and revenue loss from makeup days.

To address the shortfall, Welch proposed modest price increases: raise breakfast by $0.50 (from $1.35 to $1.85), increase elementary lunch by $0.75 (to $3.00) and raise middle/high lunch by $0.75 (to $3.75). She estimated those changes would generate about $971,639 in projected revenue; staff would also pursue strategic expense reductions and use remaining fund‑balance as needed. "To help close the gap and continue providing high quality meals, I would like to propose for breakfast... increase that by 50¢," Welch said.

Welch gave participation and revenue context: the department employs about 140 staff (55 full time), maintains ServSafe and HACCP certifications for managers, scored 100% on health inspections across schools, and draws revenue from USDA reimbursements, meal prices, a la carte sales (about $1 million annually) and USDA entitlement funds. She emphasized the department’s priority on fresh, domestic produce and on feeding students regardless of payment status.

Board members asked about likely participation changes after a price increase and about operational efficiencies; Welch said participation typically dips initially after a price increase but returns to prior levels. The board will take the proposal up at a future meeting for action.

Why this matters: The nutrition budget affects daily student meal access, staffing, and equipment replacement. A price change would shift some cost to families but would also help preserve meal quality and program stability.