Getting to Know
Our South Fayette
Nutritional
Department
W
e’d like to answer some questions that we have been
asked by families that are moving into the district
regarding our South Fayette Nutritional Services. In
addition to lunch, we offer breakfast in the middle school and
high school, as well as food for approximately 300 students that
stay after school for tutoring, the arts, and athletics.
Everything You Need to Know: Please visit our web site
www.southfayette.org and click on the Food Services tab to
view our food service information. Pictures, pricing, and all
required forms will be sent home at the start of the school year.
You can also direct all questions to 412.221.4542, x 279# or
724.693.3019, Tricia Wood, Director of Nutritional Services.
How do you determine the price of the meals? As of
Feb 15, 2012, all schools were mandated to increase pricing
based on Section 205 of the Healthy, Hunger Free Kids Act of
2010. This ruling is called “Equity in School Lunch Pricing.” This
provision requires school food authorities (SFAs) participating
in the National School Lunch Program to ensure that schools
are providing the same level of support for lunches served
to students who are not eligible for free or reduced price
lunches (i.e., paid lunches) as they are for lunches served to
students eligible for free lunches. This means that the paid
students should match the reimbursement price that the state
is providing to the district for reimbursement for a free meal,
approximately $3.22 per meal.
How many meals do you serve in 180 days? We serve
approximately 85% of our students and staff throughout the
school day and approximately 495,000 meals in 180 days. We
also provide the hot foods for the concession stands and Meals
to Go for our sports teams.
What about special diets or allergies? Our department
has a special dietary team that operates with one major goal
in mind, to feed the students and keep them safe. We provide
special diets for students with diabetes, gluten intolerances,
and peanut allergies. Please contact your child’s school nurse
when starting the school year or contact Tricia Wood, Director
of Nutritional Services, at 412.221.4542, x 279# or 724.693.3019
for information.
What is a premium meal? Premium meals are offered
throughout the month and provides the flexibility to
purchase higher priced fruit or snack bags that make up our
premium meals. Our goal is to select whole foods and natural,
unprocessed products, as well as purchasing local produce.
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SOUTH FAYETTE
Why are whole milk and 2% milk not offered? The
regulations for the meal programs require only skim milk and
1% flavored milk choices. Previously, we were required to
submit a waiver to provide 1% flavored milk to our students
(instead of all fat free choices). However, this school year we
are not required to submit the waiver and are able to serve 1%
flavored milk choices along with the skim milk.
Are condiments an extra charge? All meals are
accompanied with complimentary condiments (i.e. ketchup,
mustard, mayonnaise, lettuce, and tomato). However, specialty
dipping sauces such as BBQ, honey mustard or ranch are not
included in the price of the meal. These are considered “a la
carte” and charged accordingly. If you prefer that your student
does not purchase a la carte, please call or send in a note and
we will indicate that on their lunch account.
My child attends the middle school and I’ve heard that
if they bring their lunch they are not allowed to purchase
anything from the food court. Is this true? No, if your child
brings lunch, they may visit the food court and purchase
accompaniments for their lunch such as beverages, snacks,
fruits, or vegetables. Every student has a South Fayette
Cafeteria account number that is entered into system at meal
time. If your child cannot remember his/her number, they can
simply ask the cashier and she will be happy to provide it to
them.
Have there been any changes over the years regarding
regulations and food services? There have been many
changes over the years. The biggest change (known as the
Healthy Hunger Free Kids Act of 2010) regulates that all public
schools in Pennsylvania meet the new meal patterns that
started in the 2012-2013 school year by adding more fruit,
additional vegetables, and whole grains. Vegetables such as
beans, tomatoes, romaine lettuce, spring mix, cucumbers,
Brussels sprouts, and peppers were added to the menu. Weekly
“subgroups” of red/orange, dark green, beans/peas/legumes,
starchy, and other vegetables must be met. Students are
required to select at least one (1/2cup) serving of fruit