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Chartwells reports rising participation, pilots reusable trays and menu changes at Ferndale schools
Summary
Chartwells told the Ferndale School Board it expects about 455,000 student meals this year, credited menu changes and targeted breakfast efforts for rising participation, and outlined grant-funded equipment and a sustainability pilot to test reusable trays at one elementary school.
Chartwells presenters told the Ferndale School Board on Jan. 27 that student meal participation has risen year over year and that the food-service team expects to exceed a projected 455,000 meals this school year.
"The kids are eating our food," said Nella Shock, Chartwells area director for the Detroit area, during the midyear presentation. She said that new menu concepts — including a deli station with freshly baked bread and an Italian station that alternates pizza and pasta — and improvements to breakfast offerings have driven participation increases.
On-site director Paige Fleming and production supervisor Jamie described operational changes that contributed to the uptick. Jamie, credited during the presentation for focusing on breakfast, was recognized for adding variety to the morning service and said those changes produced a “massive increase” in breakfast participation.
Chartwells highlighted several grant-funded investments: No Kid Hungry grants that supplied Unox multi-function ovens for district kitchens, a United Way grant to update serving lines at Ferndale High School and the middle school, and participation in Michigan’s 10-cent-a-meal program to increase local produce. The vendor also uses a Cool School points program to acquire equipment and training.
Presenters described new student-facing initiatives intended to increase awareness and acceptance of school meals. Chartwells ran student surveys and plans a “We Heard You” communications campaign to make students and families more aware of local-produce offerings, and to post signage identifying Michigan-sourced items on serving lines.
The team also described several educational and engagement efforts: “Discovery Kitchens” (taste-and-learn sessions), global-eats menus featuring recipes vetted by celebrity chefs adapted to USDA guidelines, and a student-choice program that lets students vote in real time between two meal concepts.
As part of a modest sustainability effort, Chartwells said it will pilot a reusable plastic-tray program at one elementary school next month: trays will be washed and reused, and the pilot will determine whether the program can expand districtwide.
Board members and attendees applauded the presentation and encouraged wider communication about the new offerings. The district and Chartwells said they will continue focus groups and outreach to increase awareness of meal content and to build participation.
