CLAY COUNTY – Clay County has 20 schools where 50% or more of its students receive free and reduced lunch. That makes the program even more critical than it would be. Students who fall into that category are directly certified or have applied for it. Not being physically in school doesn’t decrease the need for healthy meals.

Learning on an empty stomach doesn’t work too well. Studies show it. That’s part of the reason that schools throughout the country have breakfast and lunch programs. With schools remaining on distance learning platforms through the end of the year, they have switched gears to provide grab-and-go lunches. Parents can take their students to pick up locations where they can get prepared breakfast and lunch bags.

With the grab-and-go meals being available, more questions arise. How much of those meals are being wasted? Is there approximately more or less wasted food than there would be if students were sitting in the school cafeteria? Is information being tracked as to how much of the food is being picked up from the sites, and how much of it has to be disposed of?

The county is utilizing its standard techniques to continue its processes to ensure that students are fed while minimizing waste. According to the statement, there has also been tweaking of the usual methods based on the situation.

“The district is preparing lunches based on the new participation information. Cafeteria managers are using the average number of meals served a day to ensure the district has enough to meet the need while also ensuring we are not overproducing. This is the same production method the district uses during normal meal service operation, so managers are well versed in this process,” said the county’s Food and Nutrition Services Director via email. “Also, the district is using frozen food that is on hand to keep purchases to a minimal [mostly limited to fresh milk and bread]. The district has worked hard to move perishable items to meal service sites to ensure nothing is wasted. The district’s next project is to start moving chips and snack items with limited shelf life using the same process as the perishable items.”

Based on the information tracked at the different sites, waste is no more than it would be on regular school days. Cafeteria managers adjust based on what is being picked up and are not overproducing.

With the attention to the numbers and the appropriate adjustments, students can eat while they carry on with their learning.