Chichester School District Increases Breakfast Participation

Description

In order to increase breakfast participation and feed more students the Chichester School District enrolled two schools (Linwood Elementary and Marcus Hook Elementary) in the Community Eligibility Provision (CEP). The move to CEP was advertised with flyers which were sent home to parents. Along with the increased participation came unexpected barriers, which the Food Service Director met head on.

The first obstacle was time. The schools only have 15 minutes in which to feed 150 students breakfast. The increased volume necessitated the streamlining of the point of sale which was accomplished with a new point of sale system. This eliminated the freeze-ups of the old system and more quickly identified students, both of which helped to process students more quickly.

The increased volume also required more space. Working with the administration, the gym was open for breakfast so that student overflow from the cafeteria would not spill out into the halls. Finally, the menu was tweaked to increase participation and minimize waste by considering student preferences when planning the menus. This increased turnout and decreased waste.

In the end breakfast participation in the two schools increased from an average number of servings per day which was in the sixties to a number which was well over 100.

    Contact Information

    Contact Person: Dimitra Barrios
    Contact Person’s Title: Food Service Director
    Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
    Contact Person’s Phone Number: (610) 485-6881 ext. 6403

    Advice

    • When considering CEP do the math, run the numbers, and ensure that it is economically feasible for your school.
    • Anticipate an increase in participation by having enough staff ready.
    • Enlist the help of school administrators. Ensure buy-in from Principals and the superintendent.
    • Advertise the program and enlist the help of students and staff.
    • Try to anticipate various changes and be flexible when the unexpected occurs. For example, when a school signs up under CEP students may suddenly have money for ala carte items which they did not have previously. Consider what you will offer them.

    Evidence of Success

    • Anecdotally, the students are excited, there has been good publicity generated, and the mood of the students has improved.
    • Chichester was recognized with an Honorable Mention award in the Pennsylvania School Breakfast Challenge based on a 17.3% increase in breakfast participation at Linwood Elementary and a 13% increase at Marcus Hook Elementary comparing Fall of 2014 to Fall of 2015.

    Curwensville Junior/Senior High School Makes School Breakfast Convenient for Students

    Description

    In order to increase participation in school breakfast Curwensville Junior/Senior High School, under the leadership of Cafeteria Manager Andy Evanko, made it extremely easy and convenient for students to choose to eat breakfast at school.

    While they maintained a traditional cafeteria-style breakfast for those students who preferred to have breakfast “the old-fashioned way” they also procured two mobile carts and stationed them in high-traffic areas. One was stationed in the area where the students got off the bus and wait for the bell. The other was placed in the middle of the school for easy access. The “Grab ‘n Go” style of breakfast made it more appealing to senior high students. With the support of the principal, they were also able to extend the breakfast serving time by keeping the carts open after the homeroom period until the beginning of the second period.

      Contact Information

      Contact Person: Andy Evanko
      Contact Person’s Title: Cafeteria Manager
      Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
      Contact Person’s Phone Number: (814) 236-1100

      Advice

      • Place the product where the students are.
      • Offer breakfast items in a variety of ways.
      • Be visible. Get the attention of the students.
      • Work with the administration to extend breakfast service for at least two high school periods.
      • Make the food easily available, highly visible, easily accessible, and serve what the students want.

      Evidence of Success

      • Participation increased from 15-20 breakfasts served per day to well over 200 per day.
      • The assistant principal reports the following changes which have been noted since the implementation of strategies to increase school breakfast participation:
      • School attendance has increased by a total of 195 days.
      • Reports of behavioral misconduct dropped by 25 reports per year.
      • “Late to class” misconduct reports dropped from 21 reports in school year 2014/2015 to one report in 2015/2016.
      • Reports from the school nurse suggest that students who exit the bus complaining of stomach aches and are directed to breakfast never return to see the nurse.
      • Curwensville Junior/Senior High School was recognized as a Top Performer among Junior/Senior High Schools in the 2015/16 Pennsylvania School Breakfast Challenge based on an increase in participation from 4.5% in the Fall of 2014 to 28.3% in the Fall of 2015.

      Erie Schools Increase Breakfast Participation with Breakfast in the Classroom

      Description

      Erie’s public schools, although participating in the Community Eligibility Provision (CEP) had a lackluster school breakfast participation rate of between 14-44% during School Year 2013/2014. Some behavior issues were noted as children from all grades within the schools were together in the same cafeteria for the only breakfast session of the day creating a noisy and chaotic environment that spilled over into the hallways.

      With the goal of improving participation, barriers were identified. The biggest factor was students not arriving at school in time to participate in breakfast. Many students barely arrived in time for the start of class, let alone early enough to eat breakfast. In addition, there was a stigma attached to the students who entered the cafeteria for breakfast.

      After conducting research, it was determined that students in the elementary schools would all be offered Breakfast in the Classroom (BIC). An assessment identified both the schools with the greatest need as well as the schools with principals who were most enthusiastic about the idea. Phase one of the plan was to offer (in School Year 2014/2015) BIC to all of the district’s 12 elementary schools as well as one of the two middle schools, and one charter school. The first BIC was offered in August of 2014. After a year and a half, phase one was completed and a total of 14 schools and 316 classrooms now have breakfast delivered to the classrooms every day.

      Phase two of the plan will begin next year and will include the remaining schools, including both high schools and a middle school. These schools will be offered a Grab ‘n Go style breakfast from strategically placed kiosks.

      The plan has been an unqualified success. Every school principal is now fully backing the plan. Participation has increased dramatically. Attendance has increased, tardiness has decreased, visits to the nurse have decreased, and teachers report that student behavior is much better. Now, the classrooms are quiet and devoid of chaos. Principals who were once skeptical or even hostile to the idea are now championing BIC to other schools.

        Contact Information

        Contact Person: Jenny Johns
        Contact Person’s Title: Assistant General Manager
        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
        Contact Person’s Phone Number: (814) 874-6888

        Objectives

        • To reduce the level of hunger of school students
        • To increase school breakfast participation.

        Advice

        • Use the Breakfast in the Classroom (www.breakfastintheclassroom.org) website for information, help, and even grant money. The program would not have been possible without this help.
        • Visit other schools that offer BIC to get ideas and advice.
        • Generate buy-in from school administrators and other stakeholders.
        • Implement the plan in phases and use existing school food workers and administrators to champion BIC to schools who are unsure of the concept.

        Evidence of Success

        • Participation rates have increased from 14-44% to 50-81%.
        • In one year the number of breakfasts served increased from 491,000 to well over 899,000, an increase of over 408,000 breakfasts served.
        • Attendance rates have increased.
        • Trips to the nurse’s office have decreased.
        • Trips to the principal’s office have decreased.
        • Teachers no longer have to bring snacks to school for hungry students.
        • Classrooms and hallways are much quieter.

        Freeport Area School District Increases School Breakfast Participation

        Description

        Freeport Area School District’s breakfast program was new for school year 2014/2015. For school year 2015/2016 they set the goal of improving participation and utilized several strategies.

        At the elementary schools they utilized breakfast carts to take breakfast directly to the students. This evolved into offering a “Grab ‘n Go” breakfast that students can eat in the classroom. They also started offering “Grab ‘n Go” breakfasts at the middle school, along with offering it in the cafeteria each morning.

        To get the word out about the new programs and its offerings the district established a presence at open houses and parent/teacher conference nights. They also held Youth Advisory Council and Parent Advisory Council meetings which sought feedback from stakeholders which was used to improve the breakfast program.

        The success of the program was the product of a combined effort from the food service staff, teachers, administrators, and the school board.

          Contact Information

          Contact Person: Nolen Fetchko
          Contact Person’s Title: Food Service Director
          Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
          Contact Person’s Phone Number: (724) 295-5143 ext. 1252

          Advice

          • Be diligent in creating positive relationships among stakeholders.
          • Remember that a successful food service program entails the support of everyone within the district.
          • Consider the age of the students involved. For example, frozen fruit cups proved too difficult for kinder garters and first graders to open so these were replaced with bananas and pre-sliced apples.

          Evidence of Success

          • South Buffalo Elementary was recognized as a Top New Program in the 2015/16 Pennsylvania School Breakfast Challenge with a participation of 19%.

          Gateway School District Maximizes School Breakfast

          Description

          Gateway School District’s Dr. Cleveland Steward Jr. Elementary School, which participated in the Community Eligibility Provision (CEP) for school year 2014/2015 had experienced good school breakfast participation rates of around 70%. However, the traditional cafeteria service led to the school day consistently running a little bit long, and the school Principal sought ways of streamlining the operation.

          The school’s Director of Food Services, Martin Lorenzo, suggested bringing breakfast to the students via breakfast carts, and allowing them to eat breakfast in the classroom. The school Principal fully supported the idea and with the aid of carts provided by the dairy council the program began in school year 2015/2016. Since implemented, the school’s breakfast participation has increased to the point where September of 2016 saw a rate of 85%, and the school day is no longer running long. In addition, complaints of stomach aches are down, attendance is up, and teachers have commented that students are better behaved and are better able to learn.

          In the meantime, another Gateway School District Elementary School, Evergreen, started to participate in CEP for school year 2016/2017. Mr. Lorenzo foresaw this possibility and adopted Breakfast in the Classroom at the start of the year. He addressed the fears of teachers and administrators by having the Principal and cafeteria manager from the Dr. Cleveland Steward Jr. Elementary School come to Evergreen to address the staff. The cafeteria manager and some other key employees even worked at Evergreen for the first several days to implement the new program. The results at Evergreen were as successful as they were at the Cleveland Steward school with attendance rising from the previous year’s 29% to over 80%. Staff at the Evergreen Elementary School were pleased to note the same increase in attendance and good behavior as their coworkers at the Cleveland school.

            Contact Information

            Contact Person: Martin Lorenzo
            Contact Person’s Title: Director of Food Service
            Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
            Contact Person’s Phone Number: (412) 373-5300 ext. 02405

            Objectives

            • To streamline school breakfast service so that it does not take up valuable time from the work day
            • To increase school breakfast participation.

            Advice

            • Generate buy-in from school administrators and other stakeholders.
            • Utilize students and volunteers to administer a Breakfast in the Classroom program. The Dr. Cleveland Steward Jr. Elementary School uses special education students from the Life Skills program to help.
            • Consider the age of the students involved. For example, frozen fruit cups proved too difficult for kinder garters and first graders to open so these were replaced with bananas and pre-sliced apples.
            • Have the students pre-order the next day’s breakfast at the previous day’s lunch service. This will help logistically.
            • Plan ahead before implementing a new program. Consider all objections and potential pitfalls and address them ahead of time.
            • Actively attempt to identify and encourage a champion of the program from among the stakeholders. It could be a teacher, staff member, or even parent who truly believes in the benefits of school breakfast.
            • Attempt to keep the option of breakfast available for students at least through the beginning of second period.
            • Don’t offer too many choices.

            Evidence of Success

            • The schools are no longer running overtime because of the breakfast program.
            • Participation rates have increased.
            • Attendance rates have increased.
            • Trips to the nurse’s office have decreased.
            • Trips to the Principal’s office have decreased.
            • Teachers have reported better student behavior.

            Jeanette City School District Increases Breakfast Choices, Participation

            Description

            In an effort to increase breakfast participation Jeannette City School District ran numbers and decided they would participate in the Community Eligibility Provision (CEP). They knew this would likely increase participation, but they also knew that to maximize participation they would have to address other issues as well. They did this by implementing a three-part plan of promoting the program, improving the menu, and streamlining the service.

            They knew that simply opting for CEP alone would do no good unless the students and their families knew about it, so an advertisement and promotion campaign was initiated. Flyers were sent home, the program was touted on the school PA system, signs were erected, music was pumped into the cafeteria, free prize drawings were held for participants, and the program was talked up by school employees.

            The second part of the plan involved revamping the menu. For this, the members of the school food service sat down with students and determined their likes and dislikes. They learned that students wanted choices, and they wanted to be able to choose a hot breakfast item. Many new items were offered including breakfast tacos, banana bread, French toast, pancakes, waffles, fresh fruit, yogurt, cereal, and toast. In addition, a smoothie station was installed which offered fresh fruit smoothies approximately once a week.

            Finally, the school needed to cope with the additional participation. They knew that time was in short supply, so virtually all items are available for “Grab ‘n Go” service. The point-of-sale was also reconfigured to allow more students to pass though in less time, and the cashier has become one of the most popular members of the school staff. She promotes the program, offers a smile and encouragement to students, and when she is absent the students ask about her.

              Contact Information

              Contact Person: Kim Wooloff
              Contact Person’s Title: Food Service Program Coordinator
              Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
              Contact Person’s Phone Number: (724) 523-6729 ext. 3122

              Advice

              • Be sure to offer hot items. Students really like to have the option of a hot breakfast, especially in the winter.
              • Encourage the staff to interact with the students, to sell the program, and to offer a kind word and a smile to all the kids.
              • Be prepared for an increase and ensure that there are always grab and go items available.
              • Save the very most popular items for a once a week treat so the students don’t tire of them.

              Evidence of Success

              • Participation in school breakfast increased by 29.5% at the high school level.
              • Absenteeism has decreased, especially on days when hot breakfast sandwiches or smoothies are offered.
              • Jeanette High School was recognized as a Top Performer in the 2015-2016 Pennsylvania School Breakfast Challenge based on a 30% increase in school breakfast participation comparing Fall of 2014 to Fall of 2015.

              Jefferson County-Dubois Vocational Technical School Offers Universal Free Breakfast

              Description

              In an effort to increase breakfast participation Jefferson County-Dubois Technical School began to offer universal free breakfast and promote the program. The first challenge of the program was to get the word out that they would be offering free breakfast every day to all students. The school reached out to area organizations and solicited donations which were used to purchase gift cards that were then raffled off to students who participated in the breakfast program. This proved successful in getting the students to enter the cafeteria in the morning for breakfast. When students who normally wouldn’t eat breakfast saw others doing so it became fashionable for them to take part in the program.

              In addition, posters were made to announce the new program and letters were sent home with students to inform parents that their children could receive free breakfast at school. Cafeteria monitors and teachers became involved in the promotion and challenged themselves to increase breakfast participation. The increase served to further inspire the workers to listen to students to learn their likes and dislikes. The school offered as much variety as the staff could handle. The following year incentives were not needed to encourage the students to eat breakfast. Students at Jefferson Tech now know that breakfast is a great way to start the day.

                Contact Information

                Contact Person: Connie Swonger
                Contact Person’s Title: Food Service Program Coordinator
                Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                Contact Person’s Phone Number: (814) 653-8265

                Advice

                • Make it a school wide effort and get everyone involved.
                • Offer incentives if possible and promote the program as much as possible.
                • Take a look at the financial ramifications of offering universal free breakfast.
                • Send letters home to parents, advertise on the school website, over the school PA system, and with posters and flyers in the cafeteria.

                Evidence of Success

                • Participation in school breakfast increased.
                • School breakfast participation in September-December of 2014 was 24.5% compared to September –December of 2015 which was 38.1%, earning Jefferson County-Dubois Vocational Technical school “Runner-Up” recognition in the Pennsylvania School Breakfast Challenge. Participation for September-December of 2016 is expected to be upwards of 50%.

                Pittsburgh’s South Hills Middle School Revamps Breakfast Menu to Increase Participation

                Description

                In order to increase breakfast participation at South Hills Middle School the school’s Cafeteria Manager and a Guidance Counselor constructed a plan to improve the breakfast experience of the students. The project began by taking time to talk to the students to determine what they liked and did not like about the current menu. The menu was modified to offer items which were more popular and some of the least popular items were removed. Overall, more items were offered than before.

                The cafeteria was revamped as well, with the lines changed to route students past healthy, colorful fruits. The walls were painted and decorated with colorful posters created by the Cafeteria Manager. The staff was instructed and encouraged to talk up the changes and engage the students in conversation.

                  Contact Information

                  Contact Person: Amanda Paulus
                  Contact Person’s Title: Cafeteria Manager
                  Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                  Contact Person’s Phone Number: (412) 529-8178

                  Advice

                  • Pay close attention to what students are choosing and not choosing.
                  • Take the time to talk to students one-on-one.
                  • Listen to the students during meals to understand what they like and don’t like about their experience.

                  Evidence of Success

                  • On an average day there are five fewer wasted meals per day than before.
                  • South Hills received Honorable Mention recognition in the PA school breakfast challenge based on a 15% increase in participation from Fall of 2014 to Fall of 2015.

                  Reading School District Doubles Elementary Lunch Participation With Breakfast In the Classroom

                  Description

                  Reading School District qualified for Community Eligibility Provision for the 2014-2015 school year. Since the cafeterias in many of the district's thirteen elementary schools were already overcrowded it was determined that implementation of a grab-and-go, breakfast in the classroom delivery system would be the best option for increasing participation.

                  Younger (K-1) students and special needs students with physical disabilities have breakfasts delivered to them in the classrooms while other students utilize multiple school entry points where breakfasts are picked up at kiosks. With this method as many as 300 students can be served in five minutes per kiosk. Meals are recorded via mechanical clicker.

                  By implementing this combination of classroom delivery and grab-and-go meals at kiosks breakfast participation in elementary schools has increased from an average of 3,590 per day to 8,123 per day, an increase of 226%. All leftover meal components are donated to the Greater Berks Food Bank. The Food Bank distributes the leftovers to local emergency shelters, soup kitchens, and homeless veterans.

                    Contact Information

                    Contact Person: Kurt D. Meyers
                    Contact Person’s Title: Director of Food Service
                    Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                    Contact Person’s Phone Number: (484) 258-7000 | FAX: (610) 371-5971

                    Objectives

                    • Every student will have the opportunity to eat breakfast each morning before school.

                    Advice

                    • Gain the support of your school district's governing body and administration
                    • Allot more time for planning and project set up than you think you might need

                    Evidence of Success

                    • Feedback from teachers, students, and principals has been positive
                    • Breakfast participation has increased by 226%

                    Free Breakfast and a Milk Mustache Contest Once a Month | St. Marys Area SD

                    Description

                    With many families experiencing financial difficulties in 2011, breakfast participation in the St. Marys ASD needed a boost despite the low prices for school meals. Finding innovative ways to promote the district’s school breakfast program while helping the community became a priority for the Food Service Director, Jennifer Asti. These two basic goals were the foundation for the promotions she began to conduct.

                    Jennifer examined her budget to determine if her program could afford to support district-wide free breakfast. She decided that the reimbursements the district would get from the increase in participation she hoped for (10 to 15%) would make it affordable to offer free breakfast once a month. (NOTE: Even when schools offer free breakfast to all students, they must still count and claim students in the correct eligibility categories.)

                    Thus, for one day in every month since October 2011 the district has offered breakfast for free in every building. Most “entree” items on these days are warm, including breakfast sandwiches, whole grain waffles, and blueberry pancakes, along with yogurt dishes and fruit. This outreach to the community puts the breakfast program on display, showing off the variety of low-cost foods available for breakfast while reminding families of the importance of breakfast for every student, every day. In turn the community views the district's breakfast program in a very positive light, with participation consistently increasing.

                    Grades K-5 in each of the three elementary buildings also take part in a “Milk Mustache Program.” Each month on the free breakfast day, a student is randomly selected as the Milk Mustache poster student for the upcoming month. Each of these students chooses a theme for his/her own milk mustache poster, which reminds all students of the importance of consuming milk. The family of each month's Milk Mustache poster student is invited to participate in the free breakfast during which their child's poster is shown to the school. Students are always thrilled to have their families with them to watch as the posters they created are finally revealed.

                    The cafeterias are decorated for the free breakfast days, and the staff help to find props and music to play. They also help students develop their Milk Mustache posters, and the principal and teachers pose for the posters when requested. These events provide students an opportunity to have fun while involved in school breakfast activities, all the while learning the crucial messages of the importance of eating breakfast and the importance of milk consumption.

                    St. Marys Area School District is very proud of their School Breakfast Program. The district has received tremendous support from parents, faculty, and the community, and there are plans to expand the program to involve the older students with an age-appropriate “Free Breakfast Day” event.

                      Contact Information

                      Contact Person: Jennifer Asti
                      Contact Person’s Title: Food Service Director
                      Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                      Contact Person’s Phone Number: (814) 781-2116

                      Objectives

                      • To promote the district's breakfast program by making it engaging and fun for the students.
                      • To stress the importance of breakfast as a crucial part of everyone’s day, along with the importance of consuming milk.
                      • To inform the community about the district's wonderful school breakfast program, the variety of foods offered, and the low prices.

                      Advice

                      • Evaluate staffing and budget first.
                      • Don't be afraid to try different things.
                      • Network with other schools to learn what they’re doing and if it is working. Something similar might work for you, too.
                      • Trial and error can benefit your program.
                      • Communicate with the administration. Tell them what your goal is, and ask them if they see any barriers, suggestions, etc.

                      Evidence of Success

                      • Administration always says that it is a fabulous program and a great educational tool that increases participation while creating a fun atmosphere for everyone.
                      • Participation increased 2-3% in only the first couple of months, and participation  continued to grow steadily during the first year.
                      • Enrollment has been dropping in the schools, yet participation in the breakfast program has increased.
                      • Feedback from students, parents, faculty, other staff, and administration are all continuously positive.

                      Second Chance Breakfast Helps the Bottom Line | Philipsburg Osceola ASD

                      Second Chance Breakfast Helps the Bottom Line | Philipsburg Osceola ASD

                      Description

                      Laura Frye, director of foodservice for Philipsburg-Osceola School District, noticed that only about 15% of the students in her high school were participating in school breakfast. She knew that many students were not eating breakfast before school and the most common reasons cited were a lack of time and an unwillingness or inability to arrive to school so early. Knowing the link between breakfast and student achievement, and with the foodservice operation in the red, Laura reasoned that she should make it as easy as possible for every student to eat breakfast in school. Then participation should increase, and both students and the school district would benefit.

                      Philipsburg-Osceola was serving a traditional, before-school breakfast in the cafeteria. Laura met with school personnel and championed the need to augment this with alternative methods of delivering breakfast, citing supporting data about the importance of breakfast. Two carts were purchased, and were used to offer breakfast after first period – commonly known as “Second Chance” breakfast - on the school's second floor. Students can purchase a variety of grab-n-go breakfast items.

                      In addition to the traditional before-school breakfast in the cafeteria and the Second Chance hallway carts on the second floor, breakfast is also served after first period in the first floor cafeteria. Students from study halls may eat in the cafeteria, and others are allowed to take breakfast into second period classes.


                        Contact Information

                        Contact Person: Laura Frye
                        Contact Person’s Title: Director of Food Services
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (814) 343-1904
                        FAX Number: (814) 343-7521

                        Objectives

                        • To make it as easy as possible for students to participate in the school breakfast program
                        • To communicate to students and staff the well-documented benefits of eating breakfast
                        • To increase participation in school breakfast

                        Advice

                        • Provide administration with a plan to manage waste (e.g. designate one classroom wastebasket for breakfast waste) and devise a plan with custodial staff or student volunteers from study halls to pick up classroom breakfast waste.
                        • Service does not need to be high-tech. A simple clipboard can be used to record the meals, and this data can be entered into the school's Point-of-Sale system later.

                        Evidence of Success

                        Breakfast service has increased from 50 meals per day to over 200. Participation has increased from 15% to over 40%. Revenues have increased by over $46,000 between school year 2010/2011 and school year 2011/2012.

                        Promoting School Meals | Cranberry Area SD

                        Description

                        The school foodservice director created a ten minute presentation to promote school meals to parents. The presentation informed them about the variety of nutritious foods offered at both breakfast and lunch, with an emphasis on breakfast to encourage increased participation. The presentation was delivered at 7th Grade Orientation and again, later in the fall, at an Open House.

                        Parents and students toured the school and visited with teachers. Tables were set up with brochures and other handouts about dietary guidelines, and nutritious food items that the school offers were available for sampling.

                        Contact Information

                        Contact Person: Andi Barrett
                        Contact Person’s Title: Health and Physical Education Teacher
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (814) 676-8504, ext. 150

                        Objective

                        • Parents will be able to recognize and prepare a nutritious breakfast.
                        • Parents will encourage their children to eat breakfast.
                        • Parents and students will learn about dietary guidelines from cafeteria staff.
                        • Parents will model healthy behaviors for their children.

                        Category

                        Gaining Support for School Breakfast Among Various Groups

                        Advice

                        • Knowledge about the programs results in increased participation.
                        • Research the areas in which parents are either not informed or misinformed regarding school meals, and address these issues.
                        • Work with the administration to allocate time for a presentation. If time isn’t available, lobby for a table to distribute information. Include plenty of food samples with the information. This will ensure you draw a crowd.
                        • Make this information available year-round at the cafeteria.

                        Evidence of Success

                        • Parents took the handouts.
                        • Parents and students returned to the table for more food.
                        • Parents asked the foodservice director many questions.
                        • Breakfast participation increased.

                        Alternatives All-Around – Universal Free Grab-N-Go Breakfast in the Classroom | Sugar Valley Rural Charter School

                        Description

                        The K-12 Sugar Valley Rural Charter School was founded in 2000. School lunch was available from the beginning, but the breakfast program only began in 2007. School breakfast was heavily promoted the first year, and it was well-received by the school’s families.

                        Breakfast at this school has always been Universal Free because of the rather high free and reduced-price eligibility rate, which is over fifty percent.

                        The first two years, breakfast was served and eaten in the cafeteria (multi-purpose room), which is next to the kitchen and between the elementary wing and the middle/secondary wing of the building. All grades, K through 12, ate at the same time because the room had to also be readied in time for first period PE classes.

                        Preparing the room for the PE classes right after breakfast eventually became problematic, so Grab-N-Go service to the classrooms was instituted for the third year of the breakfast program. Teachers were reluctant at first, but the CEO was 100 percent behind the FSD’s decision to make this change, and Grab-N-Go breakfast was adopted in all classrooms.

                        Students still go to the cafeteria to get their Grab-N-Go breakfasts. All warm foods are wrapped in foil and kept warm in chafing dishes after they've been heated in the oven. Warm cereals are served in foam boxes that can retain heat and hold milk. Coolers keep milk and other cold items ready for students. When students have made their selections they take their breakfasts to their classrooms to eat.

                        Contact Information

                        Contact Person: Peggy Barner
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (570) 725-7822, ext. 103

                        Objectives

                        • To achieve a high participation rate in a breakfast program at a school with a high rate of free and reduced-price eligible students
                        • To provide a free meal for the many hungry students who would not otherwise eat breakfast
                        • To fit breakfast into the schedule for all grades from K to 12.

                        Category

                        Implementing Alternative Breakfast Delivery Systems

                        Advice

                        • Universal Free is wonderful. If your Free and Reduced rate is high, you should do it. It’s an asset that families appreciate.
                        • Investigate grant opportunities. The Sugar Valley Rural CS used grants from the Mid-Atlantic Dairy Association to purchase equipment that has streamlined operations and encouraged student interest in school breakfast.
                        • Work with the staff to generate buy-in. Initially the SVRCS teachers were not supportive of the breakfast program because they erroneously believed that it would decrease teaching time and because they didn’t want to have to clean their classrooms after breakfast. The teachers are now supportive because they have observed that the students are able to learn while eating breakfast, they are more attentive during their lessons, and clean-up is not a problem.
                        • Student opinion can also support a change. SVRCS students report a preference for breakfast in the classroom because:

                          • The cafeteria was too loud and crowded. Sometimes there were not enough seats for everyone.
                          • They can work on homework in the quieter classrooms while they eat their breakfasts.
                          • Socializing with friends during breakfast is easier in the classrooms than in the cafeteria.

                        Evidence of Success

                        • The director has discussed the Universal Free option with other directors, and they wish they could convince their schools to try it.
                        • Breakfast participation began high, and it has grown every year. The largest increase was the year that students began to eat in the classrooms. The current (Fall 2010) participation rate is regularly around 75%.
                        • Since breakfast began at the school, and especially since the Grab-N-Go in the Classroom system was instituted, there has been a large decrease in the number of student visits to the nurse’s office.
                        • Because most students eat breakfast at school, they can eat lunch a little later in the day, and they do not become hungry in the afternoons, which makes the entire school day more productive.
                        • The students especially love the warm breakfast foods that are served twice a week from October through March. They want warm foods every day. (The director is developing a plan for this.)

                        Serving Restaurant-Style Breakfast | Elk Lake Elementary School, Elk Lake SD

                        Description

                        Standard cafeteria-style breakfast service had been in operation, but it became necessary to develop a way to feed the younger students more quickly so they could begin their academics on time. Thus, modifications were made to the cafeteria service so each student could receive and complete breakfast in a more timely fashion.

                        Now, the food service staff members prepare student trays in advance and place them on the cafeteria tables each morning. When students arrive at the cafeteria they choose their cold items – milk and fruit – from a cooler, then sit down at the trays to eat. Each tray already contains utensils and other items needed to consume a reimbursable breakfast. Hot items are added to the trays just before the students sit down. Students with special dietary needs are provided personalized trays that accommodate their needs.

                        Students return to their classrooms when they have finished eating breakfast, and the cafeteria staff members clean up the trays left behind, as a waiter or waitress would do in a restaurant. Then they prepare for the next round of students.

                        Parents send cash and checks to the school to pay on their children’s accounts. When the students arrive at school in the morning, they first go to their classrooms to receive personalized breakfast tickets. Student numbers are printed on the tickets, which are the same kind of tickets that older students use to purchase school meals. To minimize problems with these young students losing tickets, they receive their tickets daily instead of keeping them in their possession as the older students do. The students take the tickets to the cafeteria where they are redeemed to pay for meals.

                        Contact Information

                        Contact Person: Marie Moore
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (570) 278-1106, ext. 771

                        Objective

                        • Streamline breakfast service so students can begin class on time
                        • Increase participation by trying something unusual and appealing to the students

                        Category

                        Implementing Alternative School Breakfast Delivery Systems

                        Advice

                        • Be open-minded and willing to try something a little different.
                        • Convince the cafeteria staff that it will be worth a try.

                        Evidence of Success

                        • The students like to be “waited on,” as in a restaurant.
                        • The system works very well. Cafeteria workers who initially resisted the change do not want to serve breakfast any other way, now.
                        • During the first year of operating the new system, participation increased by 50%. (From 24% to 36%.)

                        Teaching Students the “How-To’s” of School Breakfast | All Buildings, South Butler County SD

                        Description

                        South Butler County School District began a breakfast program for the primary school (grades 1-3) in Fall of 2009 and for the intermediate school (grades 4-5) in Winter of 2010. Breakfast service is scheduled to also begin at both the middle school and the high school in Fall of 2010. A unique “Breakfast Taste Test” event was conducted for all students and staff at the primary, intermediate, and middle schools: the students were given a free meal prior to initiation of each building’s new program, and they were familiarized with the foods and procedures of school breakfast.

                        The taste test event included a visual display of meal components on sample breakfast trays. These served to show students some of the foods that would be available through the upcoming breakfast program, but they also were used as illustrations of how to be sure to select the components of a reimbursable breakfast.

                        The “Breakfast Taste Test” event and the actual breakfast program were promoted not only to students, but to parents, teachers, and other staff. Letters went home to parents explaining the breakfast program. Parents were informed that all students qualify for the program, whether they are full-price, reduced, or free students.

                        Contact Information

                        Contact Person: Uber Adams
                        Contact Person’s Title: Administrative Liaison to Food Service
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (724) 352-1700, x1505

                        Objectives

                        • To promote each building’s new breakfast program
                        • To inform students about the choices they will be offered at breakfast
                        • To educate students about breakfast procedures
                        • To demonstrate how to select food items that will constitute a reimbursable meal

                        Category

                        Gaining Support for School Breakfast Among Various Groups

                        Advice

                        • Meet with teachers and other staff to reduce skepticism. The tasting event helped to get them involved, and after that they wanted to help with the program.
                        • Try to conduct the promotional event on a day near the start of the actual breakfast program. If the idea is still fresh, students will be more likely to participate when the program begins.

                        Evidence of Success

                        • Results of a small survey after one of the promotional events indicated that students enjoyed and learned from the activities.
                        • Participation rate is around 25-30% so far.
                        • There have been fewer bus problems and fewer trips to the principal’s office in the morning.

                        Inviting Parents to School Breakfast | All Elementary Buildings, Wyoming Area SD

                        Description

                        Wyoming Area School District promoted breakfast at all of its elementary schools by inviting the parents to eat breakfast with their children. The Parent-Teacher Organization assisted in the promotion of this “Bring Your Parents to Breakfast” campaign

                        Each school invited parents to attend on either or both of two, 45-minute “parent breakfast” days. Pre-school aged siblings were welcomed, which helped to encourage parent participation.

                        Many students brought both parents along for the breakfast events. Many of the students who participated in this event were new to the breakfast program.

                        Contact Information

                        Contact Person: Janet Whipple
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (570) 655-2836

                        Objectives

                        • To increase parent awareness of the school breakfast program
                        • To demonstrate that it is an easy, economical, and convenient alternative to breakfast at home
                        • To combat the stigma of eating breakfast at school
                        • To increase overall breakfast participation

                        Category

                        Gaining Support for School Breakfast among Various Groups

                        Advice

                        • Take reservations. This will ensure that the correct amount of food will be prepared and prepayment for the adult and preschool meals will allow the line to move quickly.
                        • Tickets can be given at the door so that less time will be required at the cash register and more time can be spent with the children.

                        Evidence of Success

                        • Parents readily accepted this as a fun, quick, before-work social event.
                        • During the entire school year before this promotion, 8,807 full-priced breakfasts were sold. During the first year of this promotion, 14,802 full-priced breakfasts were sold. This is an increase of 68%.
                        • During the same time frame, total elementary breakfast meals (full-paid, reduced-price, and free) served increased from 28,574 to 44,328. This is an increase of 55%.
                        • There were 489 participants in the first year’s “Bring Your Parents to Breakfast” campaign.  Second year participation increased to 1,384 participants. This is an increase of 183%.

                        Transforming the School Library into a Café | Wilson School District

                        Description

                        The librarian wanted a cafe in the high school library, and the foodservice director wanted to start a breakfast program for the building. The foodservice director did not want the cafe’s sales to compete with foodservice department sales, so they worked together to create a reimbursable breakfast service through the library’s cafe. A section of the library was transformed into “The Bulldog Café” which serves breakfast from 7:15 a.m. through the end of third period (10 a.m.) every day.

                        Supplies for the setup came from several sources. The librarian obtained the sofas and the high-rise tables and chairs for the cafe seating area. The maintenance department installed  countertops over base storage cabinets, and these units are used to establish the boundaries of the cafe area within the library. The foodservice director used Dairy Association grant funds to purchase warming, cooling, and display equipment for the operation, and the Dairy Association had a nice “Bulldog Cafe” sign designed and built for the site.

                        Carpeting that ran throughout the library was removed from the cafe area to facilitate cleanup. Now, food must remain in the cafe area, but students are allowed to take drinks throughout the library as long as spills do not become a persistent problem.

                        All foods offered through the Bulldog Cafe are Grab-N-Go style. Hot items are prepared in the kitchen and transported to the library in insulated carriers. Cold items get to the library in iced coolers, and then they are displayed a few at a time in decorative tubs filled with ice.

                        Breakfast is not served anywhere else in the building, not even in the cafeteria. Students are allowed to visit the library to get breakfast during study halls before 10 a.m. They may eat their food in the cafe, or they may take it back to their classrooms to eat it there.

                        A finger scan POS system is used.

                        Contact Information

                        Contact Person: Peggy Umbenhauer
                        Contact Person’s Title: Food Service Coordinator
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (610) 670-0180, x1147

                        Objectives

                        • To start a breakfast program in the high school
                        • To appeal to high school-aged students and to attract them to the library by transforming an area of the library into a café-like setting, as one would find in an upscale bookstore
                        • To offer an alternative breakfast delivery system that would enable students to eat breakfast throughout the morning as well as before school.

                        Category

                        Implementing Alternative School Breakfast Delivery Systems

                        Advice

                        • Creative problem-solving can produce good results.
                        • Collaboration with an unlikely ally can be successful.
                        • Find out what the students want, provide it, and promote the change.

                        Evidence of Success

                        • Breakfast participation increased every month during the first year of operation.

                        Expanding Breakfast with Hot Items | Northumberland Christian School

                        Description

                        Northumberland Christian School started a breakfast program in 2008. There was a strong start, but they were serving only cold breakfast items, and monthly sales soon began to decline. But the situation was turned around with a small investment in a countertop warmer and some promotional activities. The school's kitchen staff began to cook hot foods for breakfast. They effectively promoted the change, and participation increased dramatically.

                        With the addition of a warmer for the new hot foods, it is now possible to keep whole grain waffles and pancakes warm until students serve themselves. Breakfast pizza with whole grain crust is also now available. Bagels can be served warm, now, too. Students tend to enjoy (and often prefer) warm breakfast foods, so participation rose again with their addition to the menu.

                        Celebration of National School Breakfast Week provided an opportunity to promote the hot foods along with breakfast in general. Every student was given a free breakfast one day during the promotion week, when breakfast posters and banners were displayed throughout the school. Students who participated in the free breakfast filled out a survey, the results of which were then used by the foodservice director to further enhance and promote the program.

                        Contact Information

                        Contact Person: Beverly Reich
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (570) 473-9786

                        Objective

                        To increase breakfast participation by introducing hot food items

                        Category

                        Improving the Nutritional Quality of School Breakfast Foods Offered

                        Advice

                        • Offer breakfast foods that are tasty, appealing-looking, and nutritious.
                        • Promote changes with letters home to parents, signage, and nutrition education relating to breakfast.
                        • Increasing breakfast participation can generate an increase in lunch participation.

                        Evidence of Success

                        • Average monthly breakfast participation increased by over 450% and remained high after the promotion, with the greatest increase in the free and reduced-price categories.
                        • Lunch participation has increased, as well.
                        • Staff members are now participating in breakfast.
                        • Enough interest was generated in breakfast that parents whose children receive free lunch called to ask if their children could also receive free breakfast (and of course, they can).

                        Varying Delivery Systems According to Building Needs | Millersburg Middle/High School and Lenkerville Elementary School, Millersburg Area SD

                        Description

                        Prior to the 2008-2009 school year, the Millersburg Area SD served breakfast only on PSSA test days. Realizing that daily breakfast could improve academic performance throughout the year, and with an elementary free and reduced rate of about 31%, it was decided to start a district-wide school breakfast program in 2009. Before implementing their program, administrators consulted with Breakfast Brigade members David Lloyd and Carol Gilbert.

                        Because of scheduling issues and a small cafeteria which would not accommodate all students, David Lloyd suggested that breakfast in the classroom would be a good format for the Lenkerville Elementary School. Supplies were purchased for cooling and transporting the meals.

                        With consideration for scheduling issues, Carol Gilbert provided guidance toward choosing the Grab-N-Go format in the secondary building. Both hot and cold breakfast foods have been made available through the school’s cafeteria, where a student can gather components of a reimbursable meal before the bell rings.

                        Adjustments have been made to increase participation at the secondary building. Middle school students were eventually directed to the cafeteria to await the start of homeroom, and a successful breakfast promotion consisting of a drawing for prizes was conducted. There is also the possibility of using the cafeteria as the location for high school homeroom, which might soon become a reality, too.

                        Contact Information

                        Contact Person: Gina Engle
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (717) 692-2109,x323

                        Objectives

                        • To implement a district-wide breakfast program
                        • To optimize student participation by tailoring each delivery system to the ages of the students and to the existing structure of the building environment

                        Category

                        Implementing Alternative School Breakfast Delivery Systems

                        Advice

                        • Try to observe a successful program of the type you plan to implement, and take principals and/or other administrators along to the site to enlist their support.
                        • Having a plan in place enabled smooth implementation. At first, there were concerns with trash and disruptions, but these concerns were addressed and handled within the first few days.
                        • Continue to offer new items to the students.

                        Evidence of Success

                        • Breakfast participation is at about 40%.
                        • There has been a decrease in the number of hungry students visiting the nurse’s office and a decrease in classroom disruptions.

                        Adding Grab-N-Go to Increase Participation | Karns City HS, Karns City Area SD

                        Description

                        Karns City Area School District has added a Grab-N-Go style breakfast for the senior high students who are too busy with morning meetings to participate in the traditional, cafeteria-based breakfast program. Pre-packaged meals are now delivered to the senior high wing where students can purchase breakfast and take it to their homerooms or morning clubs and meetings.

                        The use of clam-shell packaging to contain entire reimbursable breakfasts was instituted, and a cart was purchased to transport the food.

                        Promotion of the program was achieved through posters in the cafeteria as well as in the senior wing. Reminders were incorporated into the morning public address system announcements, and teachers included reminders in their announcements.

                        Contact Information

                        Contact Person: Sandra Traister
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (724) 756-2030, x1015

                        Objective

                        To increase the high school breakfast participation rate to at least 20%

                        Category

                        Maintaining a Successful School Breakfast Program at the High School Level

                        Advice

                        • Faculty and administration need to be supportive of students eating in instructional and meeting areas.
                        • Cafeteria staff members need to adapt to serving both the Grab-N-Go and traditional-style breakfasts.

                        Evidence of Success

                        • The Karns City High School breakfast participation rate increased to 20%.

                        Serving Breakfast in the Hallway to Increase Participation | Forest City HS, Forest City Regional SD

                        Description

                        Forest City Regional School District was close to achieving a 20% breakfast participation rate which would allow them to receive a higher lunch reimbursement rate. Seventh, eighth, and ninth grade students waited for homeroom in the cafeteria, where they could get breakfast. However, the tenth through twelfth graders who waited in the gym did not want to leave their friends to go to the cafeteria for breakfast. To attract the additional students needed to achieve the 20% goal, breakfast was made available in the hallway outside of the gym for these older students.

                        “Breakfast in the Hallway” has been made possible by the purchase of a warmer-cart that delivers hot breakfast items to the gym hallway. A cooler for milk and juice is also utilized. After students make their breakfast selections from this daily setup they can go to the gym to eat, or they can sit at tables in the hallway which are specifically provided for this purpose.

                        Breakfast continues to be offered for the younger students while they wait in the cafeteria, but the older students prefer to eat in the coffee shop-style atmosphere created by the tables in the hallway by the gym.

                        Contact Information

                        Contact Person: Mary Lee Martines
                        Contact Person’s Title: Cafeteria Manager
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (570) 785-2412

                        Objectives

                        • To increase breakfast participation by taking food to the students instead of requiring them to get it at the cafeteria
                        • To receive higher reimbursement for lunches served by achieving a 20% participation rate for breakfast

                        Category

                        Maintaining a Successful School Breakfast Program at the High School Level

                        Advice

                        • An alternative delivery system can be well worth the try, but be willing to be flexible to suit the needs and the boundaries of the situation.
                        • This worked in part due to the support of school administration and faculty, especially teachers who are stationed in the gym in the morning.

                        Evidence of Success

                        • The 20% participation goal was reached, and participation has remained above this figure.
                        • There has been much positive feedback about this system, especially from teachers on morning bus duty.
                        • The “hallway” students have been well-behaved, and they have requested more tables!

                        Using Peer Educators to Promote Breakfast | Antonia Pantoja Charter School

                        Description

                        Antonia Pantoja utilized peer educators to promote breakfast to the rest of the school. First, a group of fifth grade students received three nutrition education lessons focused on the importance of breakfast. Members of this nutrition education class then taught the rest of the school (fifth through eighth grades) about the importance of eating breakfast. These students created presentations utilizing magazine articles, advertisements, and their own creativity.

                        The 5th-grade peer educators began their week-long breakfast promotion by conducting milk tasting activities. Other students who came to the cafeteria were encouraged to taste various milk products and rate them. This blindfolded taste test allowed many students to try skim milk for the first time. Participants described the types of milk they tasted, and they were then asked to write a sentence about the importance of a nutritious breakfast.

                        After the milk-tasting, the 5th-grade peer educators conducted the presentations about breakfast that they had created in the nutrition education classes. The foodservice director wrapped up the activities for them by re-capping the important points of their presentations.

                        The peer educators received “Power Up with Breakfast” buttons, everyone received “Power Up with Breakfast” pencils, and the cafeteria was decorated with breakfast posters and “Power Up with Breakfast” balloons.

                        Contact Information

                        Contact Person: Evelyn Arteche
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (267) 294-4886

                        Objectives

                        • To employ fun, student-taught nutrition education to encourage students to eat a nutritious school breakfast
                        • To increase student participation in the school breakfast program
                        • To encourage students to consume more milk at breakfast
                        • To increase sales of cereal (the daily breakfast alternate) for breakfast

                        Category

                        Gaining Support for School Breakfast Among Various Groups

                        Advice

                        • Provide nutrition education about breakfast to increase student participation in the school’s breakfast program.
                        • Students will come to school for breakfast if they know they can get foods that they like. In addition to educating them about the foods already offered, survey them for their preferences so you can add other items that they want.

                        Evidence of Success

                        • Participation has increased from 400 to 550 students.
                        • The number of students who choose skim milk has significantly increased, as has the number of students who choose to eat cereal.
                        • The program was so successful that more nutrition education events were added.

                        National School Breakfast Week Promotion | Elementary Schools, Hempfield SD

                        Description

                        During National School Breakfast Week in March, elementary school students who participated in the school breakfast program were entered in a drawing. The principal and cafeteria manager in each building worked together to implement and promote the contest.

                        Students could enter each day of the promotion week, and five lucky winners from each of the seven schools were picked on Friday, the last day of National School Breakfast Week. A list of breakfast items was provided to these winners, and they each chose a favorite to be served on a day of their choosing in April.

                        April menus then displayed the students’ names and highlighted their breakfast choices. In addition, winning students were presented with certificates as well as special recognition during the daily announcements at their schools. The district website also provided positive promotion of the event.

                        Contact Information

                        Contact Person: Joan Fitzsimmons-Wheeler
                        Contact Person’s Title: Child Nutrition Department Supervisor
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (717) 898 - 5585

                        Objectives

                        • To increase elementary school breakfast participation by creating a “buzz” among the students.
                        • To promote the benefits of eating a healthy breakfast

                        Category

                        Gaining Support for School Breakfast among Various Groups

                        Advice

                        Use this low-cost promotion as a way to educate students, parents, teachers, and staff about the benefits of a nutritious school breakfast.

                        Evidence of Success

                        • Student purchases increased between 8% and 29% during the promotion.
                        • The continued success of the program was measured in an overall rise in participation throughout the elementary level schools.
                        • Breakfast participation levels remained elevated throughout the following school year.

                        Marketing Improvements in Nutritional Quality | All Buildings, Great Valley SD

                        Description

                        Great Valley School District has replaced commercially available, highly-processed muffins and breads with items made from scratch in their own kitchens. They have replaced the fat (e.g. oil) in muffins with applesauce, yogurt, and pureed vegetables which are acquired from local vendors whenever possible. These changes have decreased the amount of calories, fat, and sodium, as well as increased vitamin, mineral, and fiber content.

                        Emulating commercial rivals, the ten new varieties of muffins are packaged in locally produced, attractive wrappers that include nutrition labels.

                        The changes have been accompanied by extensive marketing. Banners promoting breakfast are displayed each morning in the middle and high schools. Elementary level breakfast has been advertised in all the school newsletters. Elementary breakfast participants have won raffle prizes during promotional periods.

                        Each elementary school makes two-ounce muffins which are also sealed and packaged with attractive labeling. These are displayed with colorful signage that lists the available flavors and promotes the idea that the muffins are “home-made.”

                        In addition to improving the muffins and breads, vegetables have been added to egg dishes and at the high school a breakfast combo meal was created consisting of a muffin, a four-ounce yogurt, a piece of fruit, and milk.

                        Contact Information

                        Contact Person: Nicole Melia
                        Contact Person’s Title: Nutrition Coordinator
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (610) 889-2167

                        Objectives

                        • To increase the quality of school breakfast by replacing processed foods with more nutrient dense versions made from scratch
                        • To effectively market new items to the students

                        Category

                        Improving the Nutritional Quality of School Breakfast Foods Offered

                        Advice

                        • The most important thing you can do to increase participation is to advertise.
                        • Any initial staff apprehensions should fade, and they will likely become more enthusiastic when they realize the importance of their involvement in making this improvement in students’ lives.

                        Evidence of Success

                        • Participation increased 23% at the high school, 5% at the middle school, and 10% at the elementary school.
                        • Fat content was reduced by 30% and fruit and vegetable consumption has improved.

                        Implementing a Grab’N-Go Breakfast Program | Riverside Elementary East, Riverside SD

                        Description

                        The student population at the Riverside Elementary East school includes a high percentage of children who are eligible for free or reduced price school meals. Because many of these students were not regularly eating breakfast, a decision was made to implement a breakfast program in the building. All students would then have the opportunity for a good nutritional start on the day, not just those who received breakfast at home

                        A Grab-N-Go format has been implemented to serve breakfast. As students arrive in the morning, those who want to eat breakfast report directly to the cafeteria where their names are checked off by grade level. Students are then given a bagged breakfast which is taken to their classrooms to be eaten during the morning homeroom period.

                        Breakfast trash is placed into cans in the hallway, where it is soon picked up by the custodial staff.

                        Contact Information

                        Contact Person: Joseph Fialko
                        Contact Person’s Title: Elementary Principal
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (570) 342 - 7171

                        Objective

                        To implement a Grab’N-Go breakfast program at the elementary school

                        Category

                        Implementing Alternative School Breakfast Delivery Systems

                        Advice

                        It is important to show the need for such a program to all parties that have a vested interest.

                        Evidence of Success

                        • Thanks to the cooperation of all staff involved, the program has run smoothly from the beginning.
                        • The students have had no problem adjusting to the new program.
                        • There has been positive feedback from students, parents, and teachers. Students frequently express their appreciation for the “great breakfasts,” and parents have been supportive by encouraging their children to eat breakfast at school. In addition, teachers have commented that students have been more attentive.

                        Encouraging Breakfast Participation with Grab’N-Go | Indian Crest Junior High School and Indian Valley Middle School, Souderton Area SD

                        Description

                        A needs assessment determined that 22% of students at Souderton Area School District were not eating breakfast each day. A Grab-‘N-Go breakfast program has been implemented at the junior high school and the middle school to make it easy for students in those buildings to eat breakfast.

                        Students exiting the school buses are offered a breakfast from a portable cart that utilizes a Point of Sale system. Pre-bagged hot and cold breakfast items are available for the students to pick up and take to classrooms where they are permitted to eat breakfast each morning.

                        Contact Information

                        Contact Person: Jane Natali
                        Contact Person’s Title: Supervisor of Food Service
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (215)  723 - 2626

                        Objective

                        To offer a nutritious Grab-‘N-Go breakfast to students as they enter the buildings in the mornings

                        Category

                        Implementing Alternative School Breakfast Delivery

                        Advice

                        • Consistent promotion is important; students should be encouraged to incorporate breakfast into their morning routines.
                        • Vary the foods offered; as the weather gets colder students seem to purchase more and they like to have a choice of both hot and cold items.
                        • Generate buy-in from key stakeholders; administration and faculty support are essential for the program to succeed.

                        Evidence of Success

                        • The same students consistently participate, and the foodservice staff members have developed friendships with the regulars.
                        • Discipline problems and visits to the school nurse have declined since the program has been offered.
                        • The pilot program’s success at the junior high level enabled its expansion to the middle school.

                        Enlisting Student Help to Promote a New Breakfast Program | Burgettstown Middle School, Burgettstown Area SD

                        Description

                        Burgettstown Middle School’s new breakfast program was promoted through “Test Kitchen Challenges” sponsored by the Family and Consumer Sciences (FCS) teachers and the food service director. Their plan combined cooking instruction with nutrition education for 6th and 8th grade foods class students. Every six weeks a new group of students prepared breakfast foods during a FCS class instructed by the food service director, who is an executive chef. He sparked their enthusiasm by wearing his traditional white hat and jacket.

                        The recipes prepared in class would then be featured on the breakfast menu the following week. To interest the rest of the student body in participating in the new school breakfast program, each group of FCS students planned and conducted a promotional campaign about their “Challenge” foods. This was achieved by word-of-mouth as well as by creating posters for the cafeteria to advocate for each of the featured dishes.

                        Contact Information

                        Contact Person: Sharon Baillie
                        Contact Person’s Title: Food and Consumer Sciences Teacher
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (724) 947-8100

                        Objective

                        To introduce and promote the school’s new breakfast program

                        Category

                        Gaining Support for School Breakfast Among Various Groups

                        Advice

                        Consider any possible conflicts (e.g. late busses or school delays) before implementing a program similar to this one.

                        Evidence of Success

                        • The promotion generated student enthusiasm for the new breakfast program, and it enabled 250 students to prepare breakfast in the class every 6 weeks.
                        • The students enjoyed the food and education, and they were excited to see the director dress up in his Chef hat and jacket.

                        Using Student Input to Increase High School Breakfast Participation | Pennridge High School, Pennridge SD

                        Description

                        Members of the Pennridge High School food service team met with a group of students each month to determine what the students would like to be served for breakfast. Students and staff communicated via surveys, taste tests, and meetings to create a menu which incorporated healthy choices and traditional items that students would enjoy. The student committee reported back to the student body about the menu changes.

                        Some of the additions to the menu were: melon, strawberries, fruit salad, and granola mixed with dried fruit for yogurt topping.

                        Additionally, the food service staff worked with the principal to increase breakfast service to three hours each day.

                        A final component of the improved breakfast service included an enhanced atmosphere which incorporated music in the cafeteria.

                        Contact Information

                        Contact Person: Karen Castaneda
                        Contact Person’s Title: Director of Nutritional Services
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: (215) 453 - 2766

                        Objectives

                        • To increase high school breakfast participation rates
                        • To create a breakfast atmosphere that is conducive to relaxing and socializing

                        Category

                        Maintaining a Successful School Breakfast Program at the High School Level

                        Advice

                        The critical component is communication between both students and staff as well as between the staff and administration.

                        Evidence of Success

                        The feedback has been positive, and breakfast participation has increased since integration of the students’ input into the breakfast menu and the transformation of the cafeteria into a more enjoyable place for students to be before their school day begins.

                        Delivering Breakfast through the Student Store | Bald Eagle Area Junior/Senior High School, Bald Eagle Area SD

                        Description

                        Bald Eagle Area School District combines junior and senior high students into one building. When the buses arrive in the morning, the junior high students wait in the cafeteria for classes to begin, while the senior high students inhabit the lobby.

                        Breakfast is served in the cafeteria, but the senior high students weren’t participating because they wanted to remain in the lobby with their friends. When the food service director learned that this was the reason so few senior high students were eating school breakfast, he devised a plan to take breakfast service to them.

                        Because the student store in the lobby is sponsored by the foodservice department, the director was able to open it in the mornings to serve breakfast to senior high students.  Now, these students who do not want to leave their friends to get breakfast in the cafeteria can remain in the lobby and purchase breakfast items, anyway.  Breakfast participation doubled immediately when this new system was added to the cafeteria service.

                        Contact Information

                        Contact Person: Mark Ott
                        Contact Person’s Title: Food Service Director
                        Email: This email address is being protected from spambots. You need JavaScript enabled to view it.
                        Contact Person’s Phone Number: : (814) 355 - 8068

                        Objective

                        To increase breakfast participation at the Junior/Senior High School

                        Category

                        Maintaining a Successful School Breakfast Program at the High School Level

                        Advice

                        • A microwave can be easily added to incorporate hot foods.
                        • If breakfast participation is low, consider why that is the case and take steps to address those issues. In this case, the students provided the reason.

                        Evidence of Success

                        Breakfast participation was doubled by using the student store to serve breakfast.