Elizabeth Public Schools feeds about 30,000 lunches a day, interim food director says

The Elizabeth Public Schools' interim director of food and nutrition told the school board on March 26 that the district runs an extensive nutrition operation serving students across 48 operating sites and multiple programs and that the department strives to comply with state and federal nutrition standards.

"We do probably 30,000 [lunches] a day," Phil Salvatore said, describing the district's meal counts, staffing and programs. Salvatore said the division operates 25 preK–8 facilities, three early childhood centers and seven annex buildings in addition to the main high schools, with roughly 48 operating sites in total. He listed staff as including 41 cook managers, 11 assistant cook managers, about 182 general workers, 44 multipurpose workers from transportation, and roughly 216 lunch aides for early childhood feeding.

Salvatore outlined the district's participation in the National School Lunch and Breakfast programs, an after‑school dinner program, summer food service programs (including a summer vended program with the city), and an annual USDA fresh fruit and vegetable grant. He said the district received USDA entitlement allocations in prior years (about $1.6 million two years ago and a little over $1.0 million in the most recent year, as reported in his slides) and noted the department's mix of program revenue and nonprogram income from catering, concession stands and afterschool activities.

He discussed meal reimbursement rates by category and said the district aims to maintain compliance to receive an additional nine cents per meal when standards are met. Salvatore said preK–8 paid meals cost roughly $3.00 and high school paid meals roughly $3.60, noting some variation and program specifics across sites. He also described plans to modernize the food service website, survey students on menu items and upgrade kitchen equipment in a phased approach tied to procurement and facility budgets.

Board members thanked Salvatore and his staff and asked follow-up questions about equipment replacement schedules and coordination with the plant and property department. The business office and other administrators described how capital purchases for food service are coordinated and explained funding and procurement processes.

Salvatore said the division strives to be self-sustaining year to year while seeking savings through USDA purchasing and internal efficiencies. Board members suggested increasing outreach so parents can better understand the food services offered at schools.

The presentation preceded routine board business and a vote to approve the agenda and additional personnel and contract items.