Dear F-M Families,
I’m writing in response to concerns raised about the Fayetteville-Manlius School District’s decision to not have the high school participate in the School Breakfast Program (SBP) and National School Lunch Program (NSLP). I want to provide some additional information about why that choice was made and assure you that families still have access to free and reduced-price meals at the high school.
Back in 2012-13, F-M decided to stop using the SBP and NSLP at the middle and high school levels in response to student requests for more meal options. New this year, New York State is helping to fund the SBP and NSLP, which allows schools to provide a non-pricing meal service. However, there is concern that the programs may only last for one year due to a lack of future funding.
If we choose to have the high school participate in the SBP or NSLP it will require us to follow state and federal nutritional guidelines for meals. All food sold throughout the school day must meet the federal Smart Snacks in School nutrition standards, which include requirements for whole grains, fruits, vegetables, calories, sodium, sugar, and fat. These standards apply to all foods sold throughout the school day, including a la carte items, not just those with direct ties to the free lunch program. This would mean several items that our high school students requested and preferred would no longer be allowed like coffee-shop style beverages, name-brand muffins and cookies, made-to-order paninis, and other frequently-purchased items.
The newly renovated high school cafeteria provides the district with an opportunity to continue to collaborate with students regarding meals available to them. This approach benefits all students, including those who qualify for free and reduced-price meals. We will have options for all students to participate in every snack shack this year. Students who qualify for the free and reduced-price meal program will be able to get a meal at every shack.
We have also found that some students opt out of lunch periods and choose to visit the snack shacks between classes. We have installed several new pieces of equipment that allow us to offer items like loaded tater tots, toasted subs and specialty personal pan pizzas. If we participate in the SBP or NSLP at the high school, it would reduce our product offerings and consequently limit options for students who choose to eat between classes.
We welcome the opportunity to have discussions with students, staff, families, community members, and the board of education. As a team, we strive to make F-M Food Service the best it can be. We’re looking forward to serving students in and out of the classroom as the new school year approaches.
Sincerely,
Craig J. Tice, Ph.D.
Superintendent of Schools
Fayetteville-Manlius Central School District