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District food-service leaders outline deficits, federal rules and menu fixes amid rising food costs
Summary
Eatonville food‑service staff told the board the program faces multi-year deficits after contract changes and rising food costs; they outlined reimbursment rates, operational constraints, local sourcing, and pilot ideas to boost participation and reduce negative meal debt.
District food‑service leaders presented a detailed report on the nutrition program’s finances and operations, saying the district’s total food expenditures last year were about $1.34 million and noting significant pressure from rising food prices and federal meal-pattern constraints.
"Total expenditures last year were $1,344,447," a presenter told the board, distinguishing food cost from labor and nonfood supplies. Staff gave weighted per‑meal cost estimates for 2024–25 of about $1.16 for breakfast and $2.40 for lunch and warned that offering free meals still leaves a per‑meal deficit because actual meal cost (~$5.96) can exceed combined reimbursements.
Board members and…
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