001meeting on September 15, 2025. We are beginning at 6:05 and we have a presentation from uh we have a presentation from Mets Food Service. [Music] >> I'm gonna go over there. >> Hi everybody. Thank you for coming. My name is Jennifer Sweeney. I'm the um food food service director out here at Lakeer for your district. Um, I've been with Mets Culinary Management for 16 years and this is my seventh year in Ligonier. And this is Chris Amo. He is our district manager. And then we have Andrew Chandler here who is our VP of the K12 division. So, and then on Zoom, we have Tori um, Mendez. Wait, am I saying that? Martinez and she is our nutritionist and she can help answer some questions too on that end of it. Um, so we do have
002just a little bit of a slide. >> Tori, can you hear us? That would be a no. >> Wait, >> I can hear you. >> Oh, Tori. Okay, there she is. So, we just want to we know that um there's been a lot of questions and um some maybe some negative feedback on the school lunch program and we just wanted to kind of just get get it out there that we um follow all the guidelines that we have to that are enforced by the state. Um, so here's how it was brought to meals at school, the national lunch not national school lunch program and the USDA controls all of our, you know, they they tell us the nutritionals for what we should serve and what how the portion sizes and um age groups and they
003do fund us. Uh, right now in the district we are C So, your kids are getting free breakfast and free lunch um for that program, but we do have to report that we are following all of their guidelines as far as portion sizes uh components that um are supposed to be offered with each meal. And every five years, they come out and do a review and they'll pull paperwork and they will go back and we'll have to we have to kind of prove what we say we are doing, right? So the school district is on what's called national school lunch program which is the funding that the school gets which Jen was talking about C. So that represents all the funding that comes in from the government for the program which is the C program
004community eligibility program. So this district is one of them that has opted to go with that that they have the eligibility to do it. So all the kids do receive free lunches. With that said, we have the guidelines that we have to follow and have to be followed for the product that we serve in the schools according to the nutritional values that they regulate. Now, we go on from here. Oops, wrong way. This talks about our standards that we have to follow for breakfast. And if you're looking at it, it talks about our three different grade levels, K5, 68, and 912, which are state and we have to are mandated by the state or by the government. Um, and these change regularly. But if you're looking at this, what it's explaining is by the minimums
005per day and the minimums per week. So for breakfast, when you're looking at this, every day we have to serve one cup of fruit to the children and then one grain or meat alternative. And a meat alternative is going to be like an egg or a cheese, but that meets the 2 ounce requirements for that. And then it also talks about the calories that are required. And as you see, as the um the grade levels go up, the requirements change on that. And that is what's the USDA is required for us to serve and is required. It's across the board. It's not just us, it's every school district. Okay. Come on. Okay, that's breakfast. Okay, and now here's your lunch one. It's the same thing, the three different grade groups on there. Now, it's increased
006for calories and for your requirements. For lunches, you add in your vegetables and there's a certain mix of gra vegetables that are required over the course of the week. So you have to have dark greens, red orange, beans, starchy group and then other vegetables. Um and it has to be so much per week. So when our new our dietitians like Tori go and put our menus together, they have to balance this out for the whole week of what is the requirements are so they meet all these standards. And then the grains are on there and your meat alternatives instead of there just being a grain for lunch, it's actually grain and a meat meat alternative. And then your milk's on there for that. And then the course because it's a larger meal, your um calories
007increase for it. Why can't you just move? Okay. Um like I said, they do update these requirements. So if you're looking at this school year that we're in currently, 2526, breakfast cereals have to be no more than six grains of added sugars per dry ounce. Yogurts cannot be more than 12 ounces or 12 grains of sugars per 6 ounces. Schools are currently required to only offer fat-free milk and 1% milk, flavored milks and unflavored milk. So it doesn't matter what flavor it is or if it's white, it has to be fat-ree or 1%. So it's a skimmer 1%. Flavored milks must be no more than 10 grams of added sugars per eight ounces. And 80% of our grains that we serve have to be a whole grainrich product. So that's our pizza crusts, our dinner
008rolls, our hamburger patty or our hamburger buns, our hot dog buns, all of those, including cereals fall into that category. So any of your Cheerios or your um muffins, any of those type of things, that's all falls into your main category there. Moving into 2728 school year, there's some two more changes that's going to be hitting all the um school districts. It's going to be eliminating added sugars to less than 10% of the calories weekly in the school lunches and breakfast. And it's going to reduce the sodiums down to by negative 15 down to 15% for lunch and 10% for breakfast on a weekly level. They do a lot of weeklies on here and not daily. So it's when it's combining together, it's the weekly numbers for a full five days. You want to talk
009about offer versus serve. >> So we do our program is offer versus serve and what that means is we offer all the components and we do not just serve it. So the kids have to come through and they have to select three of the five components that we offer for school lunch. So they can looking at that tray right there that has all five components but the kids could come through and get the peaches, the salad and the milk. That's still three component components and we would count that as a meal. I always s we always suggest why don't you get a little more of this or a little more of that but it is up to the kids. We want to teach them that they can choose these healthy options and more fruits and
010vegetables. Um, the chicken nuggets, the roll, and the milk would not be a meal. Even though it's three, you have to have a fruit or a vegetable on the tray to make it. One of the five or one of the three has to be a fruit or a vegetable to make it a meal. And this this is a big deal. I just I sat at a PTO meeting and we had a couple meetings this summer. Um, so product differences from the grocery stores to what they sell us, the products that we get for school lunch. Um, the labeling is the same, the pictures are the same, the name is the same, but the nutritionals are completely different. The it's lower in sugar, it's whole grain rich, which brings fiber. Um, there are what is it
011else? Okay. >> So, all your major brands out there, Kelloggs, Tyson, they all make K12 compliant items. Um, cereal is a big one that you'll see. So, you'll see Cheerios and Lucky Charms in the grocery store that the kids love at home because of the standards that we have to follow but regulated by USDA. Those standards are lower than what you would buy at your home grocery store. So, they all make a K12 compliant option for us. That's how we're able to serve all the exact same items here that you would normally get at home. So you and your kids talk about I had Lucky Charms for breakfast or any of the items or Lego what the Lego waffles, those same items are the same ones you're be getting at home. They are just formulated
012to make it more healthier and follow the USDA regulations. Um so give you an example of that trick cereal. When you look on the left here, that is a label off a trick cereal from at a grocery store. You'll see calories are 160, um, carbs on there are 33, and sugars are 12. And then you look at our label on the right side, the same exact product. It's 110 calories, carbs are 23, and sugars are six. And that's for the same exact amount of servings, same size. Um, so when the kids are talking about they're having these products at home and you're thinking about all the sugars and all the carbs that they're having, it actually is a better product, which you're not going to see in the grocery stores, but you will have here.
013And that's the way they are able to keep marketing this stuff. Example of it, some school districts sell sodas. Um over the summer when they came out with all the dyes that were the red dyes that are not allowed in the products any longer moving forward Pepsi came out and said and effect immediately all the K12 schools that get soda for their kids that they can sell as Elicart are pulled out the red dyes immediately. So they started running all that product on a special line for K12 schools without red dye. You probably won't see that in the grocery stores yet but you will see it in K12 schools. Um, so that's one of the things when people are talking about these things and seeing those things that that's where it comes from. Here's another
014label. Actually, the label mini waffles. Um, it's 290 calories and then our version of is 190 calories. And you're looking at the sugars in here and they are make them so small. Sorry. What was it? Um, can't find them on there. >> There it is. Sugars are 16 and our sugars are eight. So, it's a big difference. It's almost cut in half. So, a lot of people are don't know this um when it comes to this type of products and that's a big deceiving factor out there when parents are at home and they're hearing all these things happening. And this isn't just these products, it's all our products because they have to meet them. And if they don't meet these regulations, we can't serve them. So, they want to be able to have us serving
015their rec their name brands in our schools or in your schools. Um, and that's what they do to make it happen. And there's some um resources on here that which we can have Eric get out to you guys um in as far as different um websites that you can go to as for information though that you can get all this stuff on here that we talked about. There's also some flyers up here with some of this information that Tori had put together that if you guys would like it has this information on there for you. Um, >> we could also we could also put this on our Facebook page through the district. We can just put the I'll send it to Wesley and we can upload that on Facebook. Okay. Yep. >> Tori, did you
016have anything you want to add? >> No, that was that was good. Are you there? >> Yes. >> Okay. Anything that you would like to add that I didn't cover? >> Um I think just back with the labels as you were talking about. Um, I will say the serving sizes may be a little different based on what the grocery store is saying a serving size is versus the the products that we are offering. Um, just to make notes though, for instance, with the trick cereal, um, we do have red 25% reduced added sugars in our product and we are using the product that has natural flavors and colors whereas in the grocery store there are artificial colors and flavors. Um, and then with the Ego product, the one that you would see in the store
017has a lower fiber content, a higher added sugar content and enriched grains, whereas what we serve as whole grains. So you're getting more fiber and potentially also a higher amount of vitamins and minerals because what enrichment means is that during processing nutrients were lost and that company has now added back in some nutrients but it's not going to be to the extent of a whole grain because a whole grain maintains all three parts of a grain. So you have a better uh quality product when you get a whole grain. So that's what we are striving to do um with these products that different companies are providing to us is finding those that are um lower in added sugars, also higher in fiber and those whole grains. That's all we have for you guys. Do you
018guys have any as a board or Yep. from our meetings um that I think maybe will prompt questions because if there's anybody here that's concerned um I want you to ask questions. So in the two meetings that I sat in um one of the things that I think is a misconception is that parents are hearing they don't offer us enough food. They don't offer us enough food. And you saw you know Chris said that you know and Jen said they they offer five. they have to offer all five for it to count as a as a full meal for us. It only has to be three as long as it includes that fruit and vegetable. So, if your child chooses to skip the main course, right, and only choose like dessert and milk or whatever,
019whatever, that's on them. All right? That that's not Jen's fault. That's not the matron's fault. It's all there. They're just not choosing to take it. So, that's one thing I wanted because that's that's very very important. Um, one of the other things that when the nurses, the second meeting we had that the four nurses came to the meeting, uh, we were still dealing with, well, why are we seeing a sugar rush in the morning? And so Tori and, uh, us did some talking, the nurses did some talking, uh, we basically come down to, you know, if we're if we're following the guidelines the way that we're supposed to, why are we getting sugar rushes in the littles at, you know, like 10 o'clock in the morning? Uh, they're not getting enough proteins. This is the
020problem with that. In order for Jen to be able to make protein heavy breakfast, that takes more matrons because that's not something that you're going to get out of box or you get so you know they've got to put those sandwiches together. They've got to make or whatever whatever it takes heating daddy up. So one of the problems with our whole lunch program after me sitting through two meetings and going through this is that I don't know Eric when did it happen during co I don't know when it happened but in in all four of our schools we only have 16 lunch ladies. So we are at a huge deficit for lunch ladies. So you know in speaking with Jen she's like yeah I can do more but I need more people right and Eric
021goes. So that's you know that's one of the things we have to discuss you know where are we going to get the money to pay for more more matrons. Um, so you know, that's something that as we're looking at the budget next year and when property tax time comes up, I know I'm out across the valley twice a year talking to people and I'll say, "Hey, would you mind a half a mill or a one mil increase so that we can get our foods program, you know, back on scale again so we can get more matrons?" And they're like, "No, that's a very important thing." So that's a discussion um to be had. Uh, one of the other things that we talked about was the meals cooked. It seems like everything comes in a box
022or a bag and then they heat it and they throw it out. Um unfortunately because of or fortunately I don't know which way for me I say it unfortunately it's hard to make you know we don't have matrix to cook in house. Um but we do have the recipes. So the same things that they are making in their warehouse and they're they're either sending it in individually wrapped or case wrapped and then they open them. um we can get we have Jen has those recipes but again that takes people right that takes matrons to do that and when we were discussing the nutri the nutritional equivalence of something frozen and something fresh we kind of came to a wall because the nurses and I agree if you are freezing something uh you're adding preservatives in
023there right and of course there's this big study that's come out about what pres preservatives do to your brain um so we would like to go to the incooked recipes. But again, I'm telling you that's going to take more matrons and that's going to take more money. So that's kind of like, you know, the bottom dollar um right there is in order to get things kind of where we want. And unfortunately, you know, we sit and we say, well, where's those really good meals? You know, like that good pizza. And Donnie, what are your favorites? I don't know. Raens, pepperoni rolls, meatloaf. >> Yeah. And >> the point being since since we get we get Eric, correct me if I'm wrong, but didn't you tell me about a million dollars a year for our lunch
024program. All right. So, you know, the other Yes. So, the other thing is if you want to pay for matrons or if we go back to everybody pays, which a lot of our people can't afford, then we don't have to follow all their guidelines, right? But right now, because we use their money, we have to follow their guidelines. That's really what it comes down to. So, Jen, I did see your question, so you want >> Oh, okay. All right. So, does anybody have questions for them for me? >> Oh, okay. >> About I don't know if they you want to bring them up now and they don't want to stay for the meeting. >> We could because I think there was certain concerns there. >> Go ahead. >> It's up to you, Don. It's up
025whatever you want. >> I have a question. Um, I would like to know, um, I have had several parents reach out to me from kindergarten through high school where their children are dairyf free diets and have been told water is not an option. Why is water not an option? >> Water is not a component of the meal. So water is available in every building for free whether it's a in a water fountain and with the u um national food lunch service the water fountain has to be within how many feet of the cafeteria and then it's considered a free water. So I mean they have water bottles they can fill them up but water is not cannot replace milk as a component. We do have lactosefree milk in every building that is available for kids
026that cannot have the milk. Okay? >> You don't have to take milk as a component to your meal. You could take a entree of fruit and a vegetable and have a completely reversible meal and then still have your water on the side. So milk is not a requirement of a meal at any location for breakfast or >> It's just a component. And I'm I'm just going to address what if you don't understand what Chris is talking about there that it's taken me a long time to get my hands around this. In order for Eric to be able to turn this in and Jen So Jen has to report how many lunches satisfy their, you know, their requirements. And so that's why they have to take three of the five. And if they don't, then she
027can't count it. Then we don't get reimbursed for it. So that's where it all kind of like rolls together at. >> Okay. Sorry, another question. Um, why is does it appear that the meals at the one elementary school are prepared look and more appeasing than the meals at the other elementary school? >> I think that was an issue, but I think we are Kelly, we're taking care of that. So far this year, we are bringing everybody up to the same speed. Yes, >> it was revamping. It was revamping staff a little bit and you know, just kind of getting everybody back to this this time. Yeah. Like CO's overad. >> Oh, and we are now I'm not sure if you the parents know this, but we are now offering a salad every day in the
028elementary schools as a um entree option, which has been really going over pretty good. I have a question. I had a few parents Oh, I'm sorry. Can you hear me? I had a few parents ask me if the lunches run out. So, if we don't prepare enough for do we what do we prepare number-wise in a day? Do you prepare one for every single student or how does that come into play? >> For example, not everybody buys a lunch. So, how do you determine that number? because that was a concern. >> POS system that we r them through. >> No. Um, so the meals are prepared off of what the average was the last time that you guys ran that menu item. >> So like production, >> right? That was my question. >> We do
029production records just so we kind of know and as the ladies go, they know if it's pizza day, all the kids are going to splitting it between three entre or four entre or sometimes eight in the high school. Um, you know that you're going to your top sale is going to be your pizza. So you want to make that like a lot of that. >> So if they run out of pizza for example, say some kids get that normally don't, what is their option after that? >> Well, the other either which really doesn't I mean it we really try not to let that ever happen. >> It does unfortunately happen once in a while, but we do have other um entree selections for them. It's never just one entree. The the elementaryaries now have three.
030the middle school and high school. I'll bet you they have 8 to 12 choices a day entre. >> Okay. Thank you. >> Because we have a six week cycle here for our menus. What is what they do with these menus is when they run that cycle, they have those records. So what we're serving on week one, day five or day five is going to be pretty much the same on week one of day five. Even after the six weeks, they have those statistic numbers that shows how many meals we're serving each of those days. >> It changes >> and it does change up and down, but that gives them a good guide of how much they're cooking. It also goes off of your part, your not participation, your enrollment for that or your attendance for
031that day in that school. Um, all of that factors are put together when putting those numbers together. >> I'm sorry, did you say every six weeks you look at that? because I've been hearing that there's not enough lunches or breakfast at the high school that the kids are having to get yogurt and cheese instead of the hot breakfast sandwich. >> That's this is the first I'm hearing about that. I mean, >> I'll look into it. Yeah, I'll look into it for sure, but this is the first I'm hearing on. >> Is this going off of this school year or going off the last school year? Just so we have data with that. >> I was told this school year so far. >> We'll get that resolved here. >> So, Jen, I'm going to throw you
032under the bus. Okay, don't do that. >> So, um I guess the easy question is when will we be able to get to a menu selection where we are allowing the students figure out what should be on the menu >> instead of the government telling us what's on the menu. >> Well, the government doesn't tell us what's on the menu. So what we do is we have a six week repeating menu um that is a what are we doing now? The menu is standardized. So a standardized menu but we cut in we add in certain things as we go depending on popularity and how much of it we sell as far as ingredients and recipes and things like that. The na the school lunch program we have to go by the guidelines. We can't astray
033from the guidelines or we will not be in the program. >> But if we can get menu items that fit the guidelines. >> Yeah, sure. >> Can we make that happen? >> Absolutely. >> Okay. We've got four students right here, right? Yes. I'm pointing at you shaking your head. >> You're not student. >> I'm not student. >> Okay, that's fine. Since you've gra you've graduated, what would you have liked to have seen on the menu that wasn't here? Okay. >> Okay. >> Yeah. I mean, >> four out of four. I'm not going to argue with four out of four. So, um, but you know, like like Cindy said, I I kind of do miss those days whenever I was here. >> Oh my. >> Couple years ago, >> 35. Um, where we did have pepperoni
034rolls, stromboli. We had a meatloaf that fit the entire size of this table that was cut up into slabs. um you know, >> well, we still do menu strumbolies and um pepperoni rolls, but we have to use whole grain dough. >> So then there's a good question. Um what about our people that are uh grain sensitive and they obviously can't have anything because they have celiacs, wheat allergies. >> We we try to accommodate them with a different selection. They wouldn't be able to have that specific item, but we would have like there's gluten-free products that we keep just in case. Yes. >> But then does that count toward the overall? >> Yes. >> Numbers? Yep. Okay. >> As long as they have a written statement that from the doctors that they are grain free or
035they are dairy free, any of those things, then that does count towards that. and that they work with school nurses on my >> Okay. Anything else from the board? >> Okay. >> Thank you. >> Yeah. Congrat down and grab the microphone. Okay. So, I was at the PTO meeting. I did tell um Jen, thank you there for what has already been progressing and I did want to publicly say that. Um I have seen a lot of positive changes with the menu items. Um but you know, she brought up at the PTO meeting that a lot of it was perception as to what our kids are telling us versus what is reality. And I'm here to say again um what about almost what five months ago I had presented about how a stromboly that I had
036at a school lunch was disgusting. Um it was because I think mainly because it was cooked in the plastic. Um I will say I didn't see that on the menu this time. I did see a homemade shrimp which made me very happy. Um, and I do think that we as a district can provide more homemade meals. Even if you look how many grandparents and retirees do we have in this district who are willing to come into the school and just help. Even if it's temporarily until we can budget for more people in the cafeteria, set a day when they can come in and meal prep for three days or or the week. Like why can't we utilize volunteers? Put a call out for volunteers. We have plenty of, you know, I I say like the
037old church ladies who love to do things like this who make amazing food that our kids would love. Okay. So, we have to put these different components in it. Why is that a problem? We can put whole grains into our food and still make it homemade. You know, you said you had the recipes, which is great. So, let's utilize our resources here. We have a great community of people who care. put a call out for volunteers and see what you get. >> Okay, I'm I'm going to address that only because we talk about this all the time. Being a volunteer in the school isn't as easy as it sounds. It would be great if we could go out there and get all our grandmas to come in there, but the number one, the older generation
038do not want to go through all the volunteer clearances. Let me tell you right off the bat, they don't. They don't. They don't like having to be tracked by the federal government. They don't like, you know, having all those things run on them. they're definitely not going to go get a TB test. You know, it's then and that's one of the problems because our uh volunteer process is so regimented by legalistics that the older people Okie do. Go ahead, Gary. >> Yeah, I think there may be some issues too about having volunteers working in the kitchen with the, you know, the stoves and those type of things about workman's comp issues. I would have to talk to Mets's legal counsel, but I would have concerns how we would do that, unfortunately. And I think the
039other problem would be if if we're expecting, let's say, for example, if if we could get through all those hurdles and then we're expecting to have a number of uh volunteers and they don't all of them don't show up um every day, it would cause a problem to make sure that the food was there for the students. So, I think there's some hurdles. Uh we may be able to put those volunteers into other positions um but not into probably preparing the food. I think it may be a problem. >> Oh, and so we still have >> Well, there's still a union. >> There could be still some union issues as well. >> But I definitely appreciate the idea because that's the kind of out of the box thinking that we need in order to keep
040our district going forward. So, keep keep coming up with the ideas and then If Dr. D is still here, we run them past him. Then we run them past legal, then we run them past Mr. Koshious and and then we try to get the ones that are great implemented. >> So are you telling me that there's So are you telling me that there's no money in the budget whatsoever to hire a couple extra people? Like I can't I can't believe that there's no >> there is there is not. Our budget went over 1.2 2 million this year and we didn't raise taxes. So >> we just put extra we are paying extra money to dirt that you can see at the baseball where the baseball field is extra money for that. >> I I have
041a question for Eric. Eric, >> do we have money in our school lunch program? Do we have additional funds still that are not being expended in our school lunch? >> We have some right. It's the first time ever that we've had some extra funds in there, but that can go away way real fast. >> Well, I understand that, but there uh a lot of school districts over time generate additional funds in the school lunch program that only can be spent on the school lunch program. So, you can't take those funds out. Maybe we can look at some of those things, but I'm not sure how much additional staffing mets needs. I I think it's something that we can look at and and try to figure that out, and we may be able to do that.
042Could you prepare meal prep? >> It it probably would be difficult, but I'm sure that they can look into it. >> I think they used to do that back in the day, but we don't have a specific person that could deliver that and load that um anymore. And this is the first year. I'm right now I'm fully staffed. That could go away tomorrow. Um but I do feel really good about my staff. I hired people this year and that was with ads out on Facebook and everything. A lot of them are grandmas and and it's great and they're doing they're doing great. >> Sarah, thank you. >> Sarah, did you want to have your meals comment now while we're on the topic? Okay, thank you. >> I am Sarah Rodia, a parent and taxpayer of
043the district. Um, what's I know that Mets's contract is up in June 2027. What steps are being taken to source more fresh and local food for school meals? >> I think she's asking about farm-totable type things, right? >> Yes. >> Thank you. >> Yeah, I I I think that um now we have approved vendors. US Foods is our our main line vendor. Um I think that we would be open in in certain circumstances to uh partnering with a local farm. Um it is seasonal obviously. Um but I I think that that's something that we could certainly um explore. uh a lot of times they would have to go through certain safety inspections just to make sure that um the actual farm itself is you know producing quality product. Um but I I think that in
044some districts we do uh partner with uh local farms. Um like I said it is seasonal but I think that's something that we could uh perhaps take a look at. I do have to say that our produce that we get in is amazing. We get in once a week. We get in for this and I mean it's thousands and thousands of dollars of produce that is from a DoD program which is free. So it's beautiful >> and Sarah um I'm 100% in favor to be able to do farm to farm to table fresh if we can do it. And obviously, yes, there's the USDA and the FDA that'll have to be involved with that because if you just look in our general area, and I don't want to mention anyone's name and give them a
045commercial, but we've got a pretty good cheese vendor in the neighborhood. We've got definitely a few beef, cattle, hog, chicken, sausage producing places in the area. And there might be a bakery or two. So I think that's a that would be wonderful. We can do it. It's just a matter of once again it has to go through all of the legal guidelines with the federal government. It has to go through all of the guidelines with the serving sizes. It has to go through the legal department. I I'd love for it to be there someday. Okay. Okay. Then I do have a question. You know, as Mets's contract is coming up in a year and a half, you know, how is um you know, you have a million dollars, you said of um that that's being
046applied to the school lunch program. How how are we ensuring that Mets is performance is doing well? How how is the board measuring that to you know as we you know look at goals as we look at data you know what reports are they giving to you to make assessments how are you managing inventory those things are critical for like as you look in ahead for a year and a half you know are they doing a good job. Yeah, I know. For the bidding process, every five years you have to go out to bid and we did that uh uh three year three and a half years ago. So the state requires you to go out to bid and then we accept uh the bids in and whoever has the bid is not the lowest.
047It it there's a lot of factors into it. >> Um inventory is tracked. We get it monthly from Mets. They track inventory. um accountability like I I I mean there there are setting certain goals that we do uh that we we're not going into major deficits each year and we meet those goals. So um but the the the big thing is that every five years you have to go out for a bit on on on that which I state mandate which I think is a good thing as well. >> And obviously Mr. Kos being the business manager is the one who has to watch that accountability. he reports that back to us if he sees that anything seems out of place. The other the other part of it is is for example our four alumni
048that are sitting right there that said that they like the food. So um if if the community is happy with what we have then >> yeah that's one of the factors. >> I think the other big thing is like Jen says every five years we go through the performance review. We had it done two and a half years ago and it it's a very uh lengthy process which I think they do a good job and they make sure we are you know serving the right guidelines for everything. I mean it's a lengthy process. It was probably a six-month process. So >> yeah, it's it's basically the same as the audit. >> I mean >> and then we do we have a desk review. They may they review all of our expenditures. like it. If there's
049one thing that's really secure by the state government and what they do, it's definitely the food food lunch programs because you don't have to bid out certain services every 5 years. This you have to. I mean, there is really there is I think guidelines through the state that make sure that things are being done properly. >> Okay. Well, thank you for that additional context. I appreciate it. >> Thank you. >> Does anyone else in the audience have questions regarding the food service going on? Please. Thank you. I have a question about breakfast. So, you guys started with a couple hot meals a week, which thank you for that. We're all excited. My kids get excited about it. >> Um, why can't we do it more days? Like, >> I want to do that. I said
050we have to start baby steps. Overload my staff. >> Yeah. >> And that's why I I really want to get there. I do. >> So, you think >> also in our meeting? >> Yeah. >> It's it's a process. I we did, for example, we did a scrambled egg meal the other day at the elementary school and um >> just the work that goes into it. It's like a two-day thing and then it's a >> it's harder to serve. You need more people. Yeah. >> Um and it's harder to clean up. You need more people. So, it's a little lab more labor intense. And the numbers too, like the kids that ate that versus the blueberry donut holes. >> But honestly, see that's frustrating to me because I don't think kids should be said that if
051you give them the option like my kids come home and say about the salad bar like how many kids are eating that like if you give them the option like they don't have to >> Right. No. Yeah. Absolutely. >> Yeah. But that's where the sugar rush and everything comes in. Like to me I don't think whole grain with tricks and Cheerios like there's no nutritional value with those that I just don't understand why we can't offer I get the help and everything. I truly do. >> We will. I do. I do want to get there. And I mean I >> for now I said two to three days a week. Let's start there and then we'll build on. >> So give me give me >> No, I honestly we're proud of you for trying like
052>> I don't think you understand like the kids actually do come home and I'm glad I want to but that should show that they do get excited about those kinds of nails like they donut holes or the >> tricks charms. I know you think whole grain but I don't think I think most people know they're not healthy. Tori, you have anything to say about that? >> I mean, I'm Yeah. Yeah. I'm definitely in agreement as a registered dietitian. Um I I do think there's room for improvement with menus, but also with the USDA guidelines. Um they come out every five years through the the dietary guidelines for Americans. I personally see a need for improvement in them and you know we are following as we are as we need to um across the board not
053just Mets but plenty of other food service companies across the board we're seeing the same type of menus put out um so unfortunately it's not just us but it and it really does come out to what works for each school district you know with what's available uh especially with labor um so yeah I personally would also I think it's great to see more protein options. Being able to combine things like carbohydrates that have fiber, so any fruits, vegetables, whole grains with protein is going to help balance blood sugar, reduce the risk of, you know, sugar spiking and things like that for these kids. Um, especially the younger ones. So, yeah, I think what Jen is doing is great. Like she said, she's fully staffed right now, which is awesome. So, hopefully we can continue to
054see the improvement in that. Um, and that way the students do have the ability to eat more of the hot breakfast that gets maybe more breakfast meats and u maybe more eggs there. Plus sometimes with yogurt or those whole grain options that we have with milk and with fruits are all good together. Um, yeah, I think Jen and her team are doing a great job and hopefully moving in the right direction with being able to offer those foods even more often. >> Thank you. I hope so. We we didn't get a chance to to get your name. >> Oh, Sabrina. I have three kids in Hurricane Melon. >> Okay. Um, so I agree with you and I'm not trying to downplay what Jen's position is with Mets. This goes higher. >> I get that. >>
055This goes to the USDA. >> Yeah. But I feel like you can I know there's guidelines. I've looked into all of it, but I feel like you can still provide better with the Like I own a health food store in Ligonier >> and so I order food all the time and you can get better things >> like you just have to look you know how >> and it's a a little cost. >> No, I get that. I do get that, but there are ways around it that I think >> the guidelines are there, but you can still go a step ahead. Like, >> yeah, I'm just I'm just saying I'm not blaming Jen or the company she's with, but if there's a minimum guideline, companies will go with the minimum. >> No, I get that.
056So if there can be pressure put on the USDA to say we want the guidelines to be better, then those guidelines are then going to have to be followed by Jen's company. >> Yeah. >> So that's why I say it needs to go higher. >> And and this is a good start because now we do have a meals committee here on the board. That meals committee is in contact with Jen and her company. She's in contact with the people at her company and she's saying to them, "Hey, we would like to have scrambled eggs, bacon, and pancakes for breakfast instead of donut holes." >> Yeah. Which parents appreciate. They really do because those parents don't want their kids junk food and then sit in school and all the things. And a lot of parents are
057getting excited that we're doing it like you that other schools want to start doing it. So, I feel like that's like props on you. It's It's happening. It's happening. >> Yeah, we have to start somewhere. >> Yeah. >> We have to start somewhere. >> So, and thank you very much for speaking up. >> Thank you. >> Any Sorry. I do want to add one thing that I thought about um as we were sitting in our meetings and um whenever I was in I was in a Zoom meeting with all these nutritional um you know standards that are coming out from USDA, the lower sugar, the lower sodium, that kind of thing. Um, one of the things that kind of upset me was they are allowing um, and nuts is going with this, they are allowing
058sugar substitutes. So, as we're bringing down those added sugars, they're allowing, you know, the like really bad sugar substitutes. So, Josie and I, which are the two board members that are on the meals committee, um, we we told Jen, you know, you need to scan that stuff. you if it uses guava or it uses stevia, you're good. But we don't want you using, you know, the jello, you know, the jell-o things or anything that's got those um those sugar substitutes in it because again, those, you know, they have a brain thing. There's surveys done on those. So, we are trying to um to steer away from, you know, sugar substitutes and again, you know, if you do that, that comes with a cost because the natural ones are more expensive. Anyone else in the audience
059have comments regarding our committee of the whole with the meals program? >> Okay, thank you very much. We will now move into our regular meeting >> 653. Yes.