SFA Highlights
Barnwell School District 45
Barnwell 45 Director
Teresa Zorn
Barnwell School District 45 has recently received 5 awards for school based wellness initiatives. The attached news release details everything that the district has done to make wellness a priority for the students.
In addition to the wellness award, Barnwell School District 45 has been loaned an employee from Savannah River Nuclear Solutions in partnership with the American Heart Association of the CSRA to explore new healthy nutrition opportunities. The students are definitely benefiting from this collaboration.
Announcements:
The district has also initiated a new logo to enhance its brand.
Anderson School District One
Anderson School District One is made up of 14 schools and 10,000 students, 15% of which are currently enrolled in our Virtual Learning Academy. Our eleven Elementary and High schools are closed enrolled sites, while our three Middle Schools have all been designated as open sites to feed the students in our building, along with a car pick up line for Virtual students and children 18 and under in the community.
Our strategy at the start of the school year was to pre-portion a simple one week menu cycle, which would be served to all students in an offer vs serve format in our cafeteria serving line. The meal would be bagged by our team, and given to the student at our point of sale, with the option of eating it in the cafeteria, bringing it back to a classroom or to a designated dining area. This format also worked well for our car lines, keeping consistent prep procedures in place for all models while offering flexibility to our students.
Our menu was centered on the 5 most popular items in our district last year. This consisted of the following entrees: chicken smackers, chicken sandwich, cheeseburger, pizza and cheese crunchers. These items batch-cooked and served hot with fresh appealing fruits and vegetables allowed us to have a portable menu without sacrificing quality. Students in all Elementary Schools had a daily option of a yogurt and a cheese stick if the entree did not appeal to them. In Middle Schools and High Schools pizza was available daily and a Chicken quesadilla was added to the weekly cycle to utilize our commodity diced chicken inventory.
Our next step included working with each cafeteria manager and principal to locate pockets of students that did not have direct access to the cafeteria due to new holding areas before school and social distancing. We customized programs for each school based on the needs of administration and made the same meals available in an offer vs serve format for anyone who could not get to the cafeteria. We also have programs in place to handle late busses in all 14 schools and a second chance breakfast program in our 3 high schools.
As a result of increasing meal counts, we now find ourselves looking at staffing on a school by school basis, and hiring extra staff to meet the higher demand. We have also rolled out additional options such as a fresh-made yogurt parfait for breakfast and a crispy chicken boxed salad at lunch. These two items continue to show our commitment to quality fresh-made products that meet the needs of all serving models and utilizes available DOD money that is available to us.
Average Daily Reimbursable Meal Count:
| Month | September 2019 | October 2019 | November 2019 |
|---|---|---|---|
| Meals | 6,476 | 6,669 | 6,786 |
Average Daily Meals Starting September 1, 2020:
| Week | 1 | 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 |
|---|---|---|---|---|---|---|---|---|---|---|---|
| Daily Meals | 3,016 | 3,712 | 5,250 | 6,348 | 6,786 | 7,314 | 7,392 | 7,581 | 7,602 | 7,910 | 8,143 |
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