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Director of food service: meal prices to stay steady; $25,000 allocated to fresh fruits and vegetables
Summary
Director David Linky told the board the district will keep meal prices unchanged, reallocated about $25,000 of commodity allocation toward fresh fruits and vegetables, and described USDA-driven menu and nutrition changes and accommodations for students with medical diets.
David Linky, the district's director of food service, reported on the National School Lunch Program changes and the department’s preparations for the new building.
Linky said the district will not raise meal prices for the coming year. He told the board he reallocated roughly $25,000 of the district's annual government allocation to purchase fresh fruits and vegetables directly, a change he said will improve quality while managing costs from vendors. He also noted USDA updates that allow offering whole vitamin D milk and the program’s continuing reductions in added sugar and sodium requirements. Reimbursements per meal were discussed as a funding source for operations.
On special dietary needs, Linky said the district requires a medical note from a physician to alter a student’s tray; staff use substitutions when necessary and maintain lists of students' allergies and accommodations. He also previewed staffing goals for the expanded operation when the new building opens next year and said he will prioritize hiring and training replacements for retiring kitchen managers.
The board asked clarifying questions about vegetarian/vegan substitutions and service at the early‑childhood site; Linky said substitutes are made but still require documentation to comply with reimbursement rules. No formal action was taken; the report was received for information.
