As with most things in life, managing student meal charges is all about balance. To be successful, the program needs to include a fair and reasonable policy, to serve nutritious and flavorful meals, and to include students as active stakeholders in the program. A plan that acknowledges simple forgetfulness, explains expectations of all…

Nutrition integrity ensures that all foods available in schools for children are consistent with recommended dietary allowances and contribute to the development of lifelong, healthy eating habits. Attaining nutrition integrity is the goal of numerous changes in National School Lunch and Breakfast Program regulations. Outlines new federal…

San Diego food manufacturers were invited to submit bids on new food items--using as possible ingredients Department of Agriculture donated commodity foods--for the school food service programs. (MLF)

The Antioch Unified School District is one of several California schools testing a version of the Nutrient Standard Menu Planning (NSMP) to meet the new rules that require all schools to reduce the fat content of meals. NSMP, presently implemented at the elementary level, has increased flexibility in menu planning and led to better management and…

Details of recent federal regulations regarding child nutrition programs and ways that associations in the educational community can provide leadership and technical assistance in the direction of child nutrition programs. (Author/MLF)

The Murphy Elementary School District in Phoenix, Arizona has cut food service costs and improved community relations by cooking and baking from "scratch" and utilizing the staff's ethnic cooking skills. (MLF)

In November 1996, the American School Foodservice Association surveyed 600 school district food service directors to determine how meeting the new dietary guidelines for school lunch and breakfast programs would affect cost, student participation, and wasted food. Most directors felt that meal cost will rise and that including less popular foods…

An Arkansas school district increased student participation in the school lunch program by using top quality food, a large variety of menu items, and a dedicated staff. The district pulled all its secondary schools from the federal lunch program; however, any student could eat free by assisting in the cafeteria for at least 20 minutes. (MLF)

A program that provides a cash alternative to actual commodity food items to the Archdiocese of Philadelphia's Child Nutrition Program has greatly reduced processing charges and virtually eliminated warehousing expenses. By only purchasing the food wanted, and in the form preferred, the children are provided with the full commodity benefits to…

Outlines the objectives and responsibilities of state and local education agencies and urges their cooperation so that children will receive adequate nutritional benefits and develop into productive citizens. (MLF)

Effective financial management of school food service observes the following credos: (1) recognize that school food service is a business; (2) manage for productivity; (3) establish and maintain cost controls; (4) focus on expenses but not to the neglect of managing revenue; (5) balance near-term gain with long-term viability; and (6) reinvest…

Due to shrinking financial resources accompanied by increased nutritional responsibilities, school food service professionals are employing economies of scale (central kitchens, cooperative purchasing, computerization, and high-tech food preparation equipment) and revenue-expansion opportunities (catering, vending machines, and "a la…

Describes food service programs administered through the U.S. Department of Agriculture (USDA) and its Food and Nutrition Service (FNS). (MLF)

Two school districts, one in Pennsylvania and the other in Minnesota, shaped the future of their school food-service and nutrition departments. Leaders in both districts used the strategic planning process as a tool to develop a shared vision, a clear identity, and a commitment to achieving success. (MLF)

School district administrators can decide whether food service components are operating cost effectively. Explains ways to determine costs of energy, personnel, and supplies and equipment. Two tables provide cost-responsibility checklists for school food services and contracted operations. (MLF)