School Nutrition
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- Cleveland Metropolitan School District
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- Operational Profile
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2021 SY School Nutrition Operational Profile
Statistical Information:
- Operating budget: $25 million
- Purchased food budget: $7 million
- Supplies budget: $600,000
- Equipment budget: $750,000
- Food cost per meal: ~$1.50
- Entree: $.70
- Fruit/Vegetable: $.40 ($.20/serving)
- Grain/Bread: $.10-$.20
- Milk: $.20
District Information:
- CEP (Community Eligibility Provision) District (more information on this here)
- A la Carte Sales in High Schools Only
- Supper Program in 3 pilot sites
- Not peanut-free District, however, no open source peanuts. All peanut-containing items wrapped in packaging.
Free & Reduced Price Meal Eligibility:
- 87% of Cleveland's 37,000 students are eligible for free and reduced price meals
Participation Data:
Based on the 18-19 School year due to COVID-19:
- Breakfast Average Daily Participation:19,200 students
- Lunch Average Daily Participation: 28,000 students
- Average 47,200 meals served per day
- Average 8.1 million meals served per year
Menu:
- School Nutrition focuses on 3 criteria for menu items. All new items should meet at least 2 of the 3 criteria for serious consideration:
- Handheld
- Bold flavor
- Customizable
- Click here to check out our menus.
Key Purchasing Initiatives:
- Identify origin of purchased products for purposes of tracking food miles
- To the extent allowed by law, give preference to goods and services produced within the state of Ohio when all things are equal with competing offers
- Increase purchases from Ohio farmers to the extent allowed by law
- Clean label initiative to reduce or eliminate the following:
- Artificial preservatives
- No trans fats
- Artificial sweeteners
- Antibiotics and hormones in chicken, beef and other animal products
- Purchase products grown and produced using sustainable practices
- Food as close to its natural form as possible (minimally processed)
- Food with minimal ingredients
- Assist with implementation of District-wide wellness policy and administrative directives
Food Production:
- On-site food production (85 kitchens)
Delivery Requirements:
Product
Delivery Site
Frequency
Milk
Schools
x3/week
Bread
Schools
As needed
Fresh Produce
Schools/Central Warehouse
x1/week
Dry Groceries
Schools
x1/week
Frozen Food
Schools
x1/week
Disposable Supplies
Schools/Central Warehouse
x1/week
Sales Call Policy:
- Appointment required (Please do not send samples as a cold call)
- Samples accepted during the initial sales meeting
- Preferred day/time of sales calls:
- Tuesday - Friday 9a-10a or 1:30p-2:30p
- The following product documentation needs to be provided for each item when making a sales call:
- CN Label
- Nutrition facts
- Ingredient list
- Approximate price per serving