Published: August 16, 2008 11:45 am            

Putting food on the table

Schools revise programs as prices rise

As food costs rise, Mayes County school cafeterias are finding ways to cut back on spending.

“We can cut down on buying the things we don’t have to have,” said Frances Clapper, food service manager of Adair Schools.

Clapper said Adair Schools will be more frugal this year and use their funding more wisely. She said they will utilize all commodity benefits from the United States Department of Agriculture, which supplements schools with food.

Salina Schools Food Service Manager Michelle Condit said Salina will watch how much is spent on more expensive items. Salina Schools rely on commodities. Their food is ordered weekly and delivered from a warehouse in Vinita.

Chouteau Schools Food Service Director Terri Flynt said student meal prices may go up at Chouteau.

“The school board is considering cutting back where we can,” said Flynt.

Malynda Willis, Locust Grove Schools nutrition manager, said Locust Grove has raised their breakfast price to 75 cents. The noon meals for elementary, middle and high schools remain at the same prices as before.

Willis said she uses a farm-to-school program and buys fresh foods from local people. She said they use the foods according to the quality and quantity of what they receive.

“We’ve cut down on extras,” said Willis.

For example, bread and croutons are not served together with a salad. If bread is served, the croutons are left out and vice versa.

Willis said they learn what brands are better by experimenting. Locust Grove goes out for bids on their vendors. Willis said they have three different vendors for the main food items.

“Our cooks are fixing nutritious meals,” she said.

Sharon Evans, cafeteria manager of Osage School, said their school cafeteria has always allowed students to have seconds at no extra charge. This year will be different, she said. Second helpings may not be available.

Evans said the cafeteria is saving money by “home cooking,” rather than buying pre-cooked foods.

Osage School uses two food vendors.

“We compare prices to make sure we’re getting the better deals,” said Evans. “We go with

quality.”

        

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