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Meeting Date:
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3/6/2018 - 5:30 PM
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Category:
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ITEMS OF BUSINESS
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Type:
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Info
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Subject:
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13. Report with Possible Action Regarding the MPS School Nutrition Program
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Strategic Plan Compatibility Statement:
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Goal 2 Student, Family and Community Engagement
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Attachments
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File Attachment:
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Background:
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On December 21, 2017, the Board took action regarding the MPS School Nutrition program. The key elements of this action included limiting processed, high-sugar offerings, increasing the availability of fresh fruits and vegetables, maximizing the lunch period, and establishing regular communication mechanisms for continued feedback. The Board action also included quarterly reporting to the Board relative to providing updates on progress in these areas. The following is the first of the quarterly reports and focuses on three areas: Menu Enhancements, Meal Service, and Staffing.
Menu Enhancements
School Nutrition Services (SNS) has increased the variety of fresh fruit offered at breakfast and lunch. While the variety may vary depending on the season and availability, the fruit bowls have recently included apples, oranges, pears and bananas. Adjustments have also been made to the traditional breakfast menu, which now includes an increased number of protein items offered on a weekly basis to include hard boiled eggs; scrambled eggs; string cheese; yogurt; peanut butter and jelly graham snackers; ham, cheese and egg; or bacon, egg and cheese croissant; breakfast pizza; and a breakfast sausage sandwich. Fruit juice has been limited to no more than two times per week.
The Menu Planning and Recipe Development team is working on improving and re-introducing some traditional favorites such as fruit cobbler. To further enhance the menu, new spices/food combinations are being reviewed as requested through student taste tests and feedback. Two new food items being reviewed by students this spring include mini sausage pancake rolls and seasoned potato wedges.
Meal Service
All schools have been converted to the new sturdier five-compartment recyclable/compostable trays. To enhance the student dining experience, a spoon and fork utensil packet will be phased in starting in May 2018 to replace the current spork packet. A higher quality spoon kit is also being phased in for breakfast.
Staffing
School Nutrition Services (SNS) continues to work with Human Resources to aggressively recruit for the open food service manager trainee and food service assistant positions. Of 269 individuals invited to take the exam, 108 took the exam and 83 passed. After other steps were completed such as background checks and physicals, 40 individuals were hired and assigned. At this time, there are over 200 open positions remaining.
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Fiscal Impact Statement:
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N/A
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Implementation and Assessment Plan
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Recommendation:
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Approvals:
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Recommended By:
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Signed By:
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Tina Barkstrom - Director
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Signed By:
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Wendell Willis - Director, MPS Foundation
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Signed By:
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Dr. Darienne Driver - Superintendent
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