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  • MealTime


    ​Pay for breakfasts/lunches on line at - http://www.mymealtime.com 
    You will need your student's 9 digit student number

Breakfast and Lunch Prices

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Elementary Breakfast Time

USDA Non-Descrimination Statement

  • USDA Nondiscrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: program.intake@usda.gov. This institution is an equal opportunity provider. 

Implementation of Student Wellness Policy & Procedures

    1. Surveyed students at all schools for feedback regarding quality of product, meal selection, and ways to improve. Sampled bread options and switched vendors to provide better quality breads for students. Discontinued commodity hamburger as students felt it was not flavorful. FY 2018, FY 2017, FY 2016
    2. Worked with the high school and elementary schools regarding nutrition education and offered educational curriculum to assist in the classroom content. FY 2018, FY 2017, FY 2016
    3. Removed hand sanitizer stations as students were averse to applying the sanitizer, sanitizer caused staining in the gym floors, and sanitizer was present on the hands at lunch adding a distaste to the meals eaten with the hands. FY 2016
    4. Added an alternative high school to the meal program for meals served out of the middle school lunchroom.  FY 2016
    5. Reviewed and approved a smartsnack compliant offering from the vending machines at the high school with the new third part vendor. FY 2018
    6. Verified snacks offered at lunch are smartsnack compliant. FY 2018, FY 2017, FY 2016
    7. Started Café Chat, which is an on-line feedback survey tool to better survey students, and obtain feedback. FY 2018
    8. Offered after school snacks to entice attendance for extended study opportunities for struggling students. FY 2018, FY 2017, FY 2016
    9. Encouraged increased student participation at lunch and breakfast through “Lucky Tray” games, school spirit themes, Lunar Eclipse Day, and National celebration events. FY 2018, FY 2017, FY 2016
    10. Expanded “Try it” options by giving students a small sample of food they are not normally accustomed to eating like: Brussel sprouts, humus, chickpeas, asparagus, etc. This program exposes the students to a wider variety of food options they are not normally used to. FY 2018, FY 2017, FY 2016
    11. Implemented a new serving line at Hacker Middle School to enhance presentation of products to students and increase participation. FY 2018.
    12. Replaced ovens at North Elementary to give a hotter, more appealing meal to the students to enhance participation. FY 2018
    13. Improved participation by developing “Grab and Go” convenience for students to take their food and leave the cafeteria instead of having to sit and eat. FY 2018, FY 2017, FY 2016
    14. Implemented “Build you own” products so students can customize their meal based on the ingredients they want, Sub sandwiches, Burritos, Tacos, Etc.) thus building ownership and enhancing participation. FY 2018, FY 2017, FY 2016
    15. Enhanced “Display Cooking” at the Secondary schools to demonstrate and encourage a higher level of food alternative than the usual comfort foods on the line. FY 2018, FY 2017