With the start of 2025-26 approaching, the Pioneer Food Service Department has issued a status report to the Pioneer Board of Education.
The report was given during the August 12 regular Board of Education meeting.
Food Service Director Heidi Miles said Food Service is not just about budgets and nutrition. "It’s about providing for our community's children, reducing food insecurities and fueling students’ minds and bodies. Our cafeterias aren't just a place to eat - they’re a place to grow, connect, and thrive," she said.
Mrs. Miles said this year Pioneer will again provide free breakfast and lunches to all students. The district is able to do this because of Pioneer qualifies for the federal Community Eligibility Provision Status, which reimburses schools for the meals they serve. In addition, Food Service generates revenue through second meals, staff meals, a la carte items, and catering for school lunches.
She explained that the department's anticipated revenue for 2025-2026 is just under $2 million, a $600,000 increase from just two years ago. This is due to a small increase in the number of breakfasts served, as well as a significant hike in the number of student lunches served.
"This past school year, over 540,000 meals were served," Mrs. Miles said. "Free student meals resulted in a substantial increase in the number of meals served. Approximately 40 percent of Pioneer students eat breakfast provided at school, and 65 percent eat school lunches. Students choosing to eat school lunches increased by 40 percent over the previous year. We anticipate continued increases for the 2025-2026 school year."
Mrs. Miles said her department continues to work toward alignment with federal nutritional guidelines for K-12 students, including modifications to menu offerings. New menu items improve nutritional quality and reduce added dyes and preservatives, while offering students a wider variety of culinary options.
"Interactive menus are available to families on the Pioneer Food Service website. Parents/caregivers cannot only view the menus, but also, view allergens, ingredients and nutritional data for every food item. This feature is also useful for cafeteria managers and our school nurses to assist with carb counts for diabetics and allergen alerts," Mrs. Miles said.
Food Service has again partnered with LinkConnect for hosting menus, providing payment options, and sharing nutritional information, along with details about what each child was served. Registration for LinkConnect is free.
Mrs. Miles also shared statistics from the Sun Meals summer food program, in which over 22,000 meals were served in the community. She thanked the summer food service staff for helping to overcome the challenges in providing this program.
Some goals of the program for 2025-26 include
conducting a student survey
highlighting nutritionally and ethnically diverse menus
trying some gluten-free, vegetarian and high-protein items, and
reducing waste.
Mrs. Miles concluded, "Our vision is to cultivate a school food program that serves as a model of health and wellness, where every student has access to nourishing and appealing meals, every food service worker is valued and empowered, and every meal is an opportunity for learning and connection. Through innovative initiatives, and a commitment supporting local farmers and food producers, we aspire to create a school food service program that not only nurtures bodies and minds but also contributes to the creation of a more sustainable food system and cultivates an appreciation for the transformative power of food in our lives and communities."