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96 South Main Street, Nephi, Utah 84648 - Voice: 435 623-0525 - FAX: 435 623-4735 News for March 5, 2025 |
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By Myrna Trauntvein School lunch prices may have to increase slightly, because, as any person going to a grocery store can attest, food prices have dramatically increased, however, if that becomes a necessity district patrons will be given ample notice. Sadie Ivie, Nutrition Services Director for the Juab School District, gave a brief overview of the department structure, explaining the roles of managers and hourly employees. She introduced Jennifer Pay as assistant manager and the following kitchen managers: Karen Newell, Juab High School, Glenda Williams, Juab Junior High School, Ronda Ballow, Red Cliffs Elementary, Tina Downey, Nebo View, and Jan Sutherland, Mona Elementary. “I have been with the district for two and a half years,” she said. “There are five schools and my team has increased the number of d+aily meals served.” She presented an organizational graph showing how each of the managers and their staffs worked together. Her presentation showed the increasing participation in the school lunch program, particularly attributed to successful National School Breakfast Week events which, said Ivie, had been a lot of fun. “In 2022-2023 we served 45,878 breakfasts, and 248,782 lunches; in 2023-2024, we served 50,726 breakfasts and 268,471 lunches, and so far this year, we have served 29,000 breakfasts and 154,218 lunches,” said Ivie. The current meal prices show that Juab School District is priced lower than comparable districts. Breakfast prices for the elementary, junior high and high school for reduced price students were $0.30, and for paid students were $1.30. Lunch prices for all three schools were $0.40 cents for reduced price and $1.80 for all schools except the high school which was $2. “Meal prices in Juab School District are $0.35 lower for breakfast and $0.48 lower for lunch compared to surrounding school districts,” said Ivie. She showed the costs on a comparison chart that featured the pricing differences with Juab and North Sanpete, Emery, Carbon and Nebo districts and said it emphasized the need for price adjustments. “The steady increase in food prices has had a direct impact on school food service operations,” said Ivie. “Higher food costs make it increasingly difficult to maintain balanced, nutritious meals while staying within budget constraints.” Nevertheless, she said, they remain committed to providing quality meals for students while seeking cost-effective solutions to sustain the program. An increase in charges for food would be implemented gradually and communicated to parents prior to registration. “The biggest reason they have not increased their prices is that they run a very efficient program,” said Darin Clark, district finance administrator. He said that they were both efficient and frugal. “One of our biggest assets is that we have a lot of scratch cooks in the program,” said Ivie. “Scratch cooking is less expensive.” Many districts, for example, order their rolls ready to go. In Juab School District, they are made fresh every day. “Due to our district’s location and the distance from Salt Lake City, where most maintenance companies are based, we often experience delays while waiting for technicians to travel to our area,” said Ivie. “Additionally, we incur trip fees further increasing costs.” While equipment and appliance maintenance is a common challenge in food service operations, the district’s geographic location adds another layer of difficulty, making timely and cost-effective repairs even more challenging. The successful implementation of a salad bar at the high school was a positive initiative, she said. “Juab High School’s new salad bar boosts participation and satisfaction, offering fresh, diverse options,” said Ivie. The introduction of a second breakfast cart, funded by a Dairy West grant, was a great addition, she said. “Juab High now offers a second breakfast between first and second period,” said Ivie. “This gives students a convenient, healthy option to refuel and stay focused for the rest of their learning day.” The Summer Feeding Program will feature free Grab-and-Go summer meals which had proved to be popular. “All kids under 18 can enjoy a free and nutritional meal,” said Ivie. She said that they were proposing dates of May 27 to August 8. The program offers meals at three locations: Mona Elementary, Levan Park, and Nebo View Elementary. Nebo View is the only school offering a free breakfast. “We like having the lunches served at the park in Levan,” she said. Friends and neighbors can meet and visit while their children get meals. Ivie said that a couple of bills before the Legislature could affect the food program. HB 100: Food Security Amendments, establishes a program to provide free breakfast and lunch to eligible students, she said. The bill also requires participation in the Summer Electronic Benefit Transfer for Children (EBT) program which offers additional food assistance during summer months. “This legislation aims to enhance food security for students by ensuring access to nutritious meals throughout the year, including during the summer when school is closed,” she said. Utah HB. 402: Foods Available at Schools Amendments aims to enhance the nutritional quality of meals served in public schools by prohibiting certain food additives, she said. The bill defines specific terms and outlines provisions to restrict the use of these additives in school food offerings. “This legislation seems to promote healthier eating habits among students by limiting exposure to potentially harmful additives in school-provided meals,” she said. However, said Dr. Kodey Hughes, superintendent, the bill comes with a lot of paperwork. The department recently participated in a nationwide USDA study on food waste. The study’s findings, which were not yet available, are anticipated to provide valuable data on food waste practices within the district. “Our goals are to increase participation in breakfast and lunch programs, expand the number of summer feeding days, increase local procurement of food products, implement Farm to School Initiatives, enhance outreach efforts for free/reduced meal applications and decrease negative lunch balances,” said Ivie.
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