Welcome back to our blog series, the No Kid Hungry New York Partner Spotlight. Each month, we’ll be speaking to our partners across the state, learning what’s new in their school meals programs, and celebrating the tremendous work they do to ensure that more kids have access to the the fuel they need to learn, grow and thrive. This month, we heard from Lisa Tevendale, Food Service Director at Corinth Central School District, a small district in Saratoga County.
Can you describe your community and school district? What do you love about where you live and work?
Our community is nestled in the foothills of the Adirondack Mountains, known for its strong collaborative spirit during challenging times. We are a small, rural district with 1,100 students, over half of whom qualify for Free and Reduced meals. Currently, we are in our second year of the Community Eligibility Provision (CEP), which has significantly benefited our school district. Our participation rate for Pre-K through 12th grade is approximately 70% and one of the most fulfilling parts of my role as Food Service Director is actively working to address food insecurity.
What’s new in breakfast in your school meals program this year?
We are proactively addressing the stricter USDA guidelines set to take effect in the 2024-2025 school year by evaluating our breakfast offerings, specifically focusing on reducing added sugars gradually by the conclusion of this school year. Additionally, we will be introducing more protein-based breakfast options for our students to select from daily.
What about your breakfast program are you particularly proud of?
I take great pride in the service model that has evolved over the past few years to accommodate our growing student population. This initiative originated during the pandemic when, like many other school districts, we began providing meals directly in the classroom. Recognizing the necessity of this approach, we decided to continue offering breakfast in the classroom even after the pandemic subsided. With our enrollment consistently hovering around 400 students, we faced challenges in efficiently serving an average of 180 students in the cafeteria each morning. This often resulted in delays, causing many students to arrive late to their first class due to the insufficient speed of service. As participation surged during the pandemic, it became evident that reverting to cafeteria-style breakfast was no longer a viable option. In response, we developed a grab-and-go breakfast model tailored for classroom consumption. We determined that establishing two access points—one on each floor—would optimize efficiency and ensure students arrived at their classes on time. The first-floor kiosk serves Pre-K, Kindergarten, and First Grade, while the second-floor kiosk caters to Second, Third, and Fourth Grades. Two cafeteria staff members are stationed at each kiosk. Upon arrival, students enter the school and encounter cafeteria staff setting up breakfast kiosks as they proceed to their homerooms. After checking in with their homeroom teacher and storing their belongings, they return to the breakfast kiosk to select a pre-assembled meal, grab a milk, and head back to class. Each meal is prepared the day before and presented in a reusable oval plastic, fast-food style basket, which contains an entrée and a serving of juice and fruit. Milk is stored separately in a Hobart milk wagon equipped with frozen wall plates to maintain its temperature. We offer two entrée options each day. Once students finish their breakfasts, they dispose of their trash and return the baskets to a designated tote container in the hallway. These totes are collected, and the baskets are washed and sanitized for the following day’s use. This system has proven to be both highly efficient and sustainable.
What keeps you motivated to do this work?
Working in food service within a school district offers the unique opportunity to witness young students embark on their academic journeys. We provide these impressionable minds with one of the essential tools for success: proper nutrition. In a smaller district like ours, it becomes possible to learn students’ names and understand their preferences. When the day arrives for them to walk across the stage and accept their diplomas, there is a profound sense of pride in knowing that we played a small yet significant role in their success.
If you could tell everyone in America something about school breakfast, what would you tell them?
The dedicated professionals in the school nutrition industry work tirelessly to provide students with nutritious and appealing meals each day. Despite facing tight budgets and suboptimal equipment, their commitment to this mission remains unwavering. Individuals drawn to this profession do so out of a desire to support children’s growth, development, and success. One significant way to assist these efforts is to encourage students to actively participate in their nutrition programs, particularly by taking advantage of healthy breakfast options each morning. Their participation not only helps sustain the nutrition program but also ensures that they are fueled to perform at their best. It’s a win-win for everyone involved.
At No Kid Hungry New York, we thank the Lisa and the food service staff members at Corinth Central School District for their dedication and enthusiasm in feeding kids throughout the school year. We’re grateful to support their work and honored to shine a spotlight on their extraordinary program!