Feeding kids, changing choices

BY NANCY KELLY

Kings County Register

Standardizing healthy food choices and prices at caféterias in schools within the Annapolis Valley Regional School Board (AVRSB) - while balancing costs - is a daily challenge.

Schools food service manager Lindsay Redden is now filling a position created over two years ago to coordinate food services for students. He manages 19 caféterias operating with board-paid staff. There are an additional six caféterias operated by independent contractors.

Redden says the rising cost of food and transportation has made providing a healthy, affordable menu even more of a challenge. "Since June of 2006, the cost for basic food items has gone up 28 per cent. When you are buying lean meats and fresh produce, the costs skyrocket even more."

But Redden's efforts to provide consistent food service across the school board - and recover costs - have met with resistance from some cafeteria staff and students. While he understands the concerns, he says the provision of food services is now more of a business. "Over two years ago, school caféterias were independently operated. Different standards were in place and prices were all over the board," explains Redden, admitting, "it has been a considerable process to go from these individually-operated caféterias to a system where students have access to the same, healthy menu items at the same prices." Streamlining assures a level playing field for all schools, and that buying in bulk is helping the bottom line. "There is a definite advantage to purchasing for all 19 schools.”

Redden monitors all prices from suppliers and makes the best deals to help keep costs in line. He makes it a priority to buy from local suppliers while furthering his mandate to cover the cost of food, employee wages and expenses for equipment. "That is no easy feat, given the fact that the province doesn't subsidize salaries for school caféteria workers. That means we have to factor in those costs to our costs. "

Redden adds, because the province doesn't consider food and caféteria service essential, it is his responsibility to ensure AVRSB food services break even. "We are not in this for profit, but we have to cover costs. The only avenue we have to do this is through food sales."

Redden is always searching for healthier options that promote better eating and nutrition habits. An average daily lunch at a school will now offer a protein choice, plus a fruit or vegetable option. Entrées include a chicken-caesar wrap, scrambled eggs, chili, baked lasagna or a grilled cheese sandwich. Portions are sized and priced accordingly, at either $3.25 for older students or at $2.75 for elementary students. White milk is still offered to students at 35 cents. Top quality, lean and whole wheat ingredients are used in all food preparation.

Redden recognizes prices have changed in some schools, but doesn't think current prices are out of line. "For around $3, a student can get a healthy meal - and we know that a kid could easily spend $3 a day on junk foods."

While the most affordable meal option for families is to pack a lunch at home, he recognizes that is not always possible. "I hear from many parents that they are hard-pressed to provide affordable fresh and healthy options, and are pleased we are doing it."

Redden says the healthy approach to eating is definitely catching on with students. "It has been a big shift, but the kids are now picking up fruits and vegetables and putting them in their mouths and, in some cases, even taking their new food experiences home. We have to continue to encourage this behaviour if we are serious about the health of our kids."

Redden says the AVRSB's approach is unique, and being watched closely by other boards. He recognizes the school board is facing increasing financial pressures and says caféteria services could be jeopardized "if we don't pay our keep. "We need to continue to strike a balance between covering costs and providing healthy foods. If we can't the padlock will be on the door."