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:

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