BRATTLEBORO-In the hope that students will eat more nutritionally and feel more healthy, the Windham Southeast Supervisory Union (WSESU) board voted unanimously last month to transition to a self-operated food service program.
The program will be fully in place by June for the Summer Food Service Program prior to the start of the 2025–26 school year this fall.
Food Program Coordinator Susan Grabowski called the move "groundbreaking" in her announcement.
"This decision marks a pivotal step toward aligning our meal program with the values of our community and better serving our students," said Grabowski, who told the WSESU board at its Dec. 11 meeting that "our students deserve better, and we can do better."
The move means Fresh Picks Café of Manchester, New Hampshire - the company that has been serving all WSESU schools in Brattleboro, Dummerston, Guilford, and Vernon - will no longer supply food service.
Putney Central School already operates its own in-house program.
Providing food service in-house, however, will cost more. Business Manager Frank Rucker told the board the cost for fiscal year 2026 is projected to be "more expensive than the current contract."
He said it's believed a food service budget of $2.6 million - $204,000 over this year's budget - "is realistic."
That number includes some transitional costs, such as buying a delivery van and technology equipment and hiring a director, for a total of about $70,000.
"There have been some concerns, and those concerns have led to the development of a food plan," said Superintendent Mark Speno of the impetus to make the change.
Grabowski said seven people started meeting in October and some were "very passionate" about moving to an independent food program.
She added that "it had been on my mind for a very long time as well," saying she personally experienced frustrations "for various reasons" with Fresh Picks.
An ad hoc committee was created six weeks ago, and Grabowski said members "dug in hard because we really want to provide our students with a higher–quality nutrition program."
Members believe that doing so in-house, she said, "will be more consistent, and we can connect ourselves with local producers - and that's really important, especially in Vermont - and we also want to build a sustainable program that integrates with the local economy, which is really important."
Fresh Picks explains
Fresh Picks will provide food service through June while the district creates job descriptions for two new positions and hires, and develops a transition plan.
Grabowski said in hiring, Fresh Picks personnel currently working with the WSESU will be considered.
"There are a lot of really great people [currently working in the program here] that we would love to retain," she said.
Fresh Picks vice-president Chris Faro was also present at the December meeting. He acknowledged staffing issues in the past and other challenges, adding that WSESU schools are now almost fully staffed.
Still vacant are a new cashier's post at the high school and some "light delivery" daily food runs, needed, for instance, if a building manager reports being short on some item(s).
He also said the company has "permanently backfilled" the general manager's post, and a new high school chef has started. The company, he said, is still using a temporary employee at the Academy School and is close to filling a newly created floating chef's post.
"We've made a great connection with the immigrant population here in Brattleboro," he added, noting four Afghan staff members are at the high school with one more to come at Academy School.
He added his company continues to work to bring Halal (food/drink permissible for consumption according to Islamic rules) cuisine to the district as well as more locally sourced food and vegetarian options.
Challenges have also included delays in adding new vendors to Farm-to-School initiatives, which are being worked out, he said, with the hope to serve Miller Farm milk, from Vernon, at that town's elementary school.
Staff cite frustrations and concerns
Those inroads, however, were not sufficient to stop the vote.
At the meeting, WSESU District Nurse Rebecca Olmstead read a statement from nurses in the district noting "significant adverse affects" as children "are not getting their nutritional needs met this year."
She said students talk about cold food, "grilled cheese with no cheese," receiving insufficient amounts of food, and finding that food has run out.
Olmstead noted the need for "safe, nutritious, appetizing" meals in a frequently food-insecure world.
The letter also expressed concern about the nutritional value of food served and alleged that Fresh Picks hasn't been able to provide accurate carbohydrate counts, "vitally important for students with insulin-dependent diabetes."
Noting that students manifest adverse physical symptoms, including headaches, hunger, and gastrointestinal disturbances, and describing an "overall lack of collaboration," the letter states that nurses as a whole "no longer feel this is a safe or beneficial company to use" and that a "local food program invested in our community" will be a marked and needed improvement.
Asked by Brattleboro representative Tim Maciel how the in-house program will be an improvement over the contracted food service option, Grabowski said, "more control over staffing, over the menu, over the food we purchase."
She said one of her frustrations has been "getting information I really need."
The announcement noted that the committee had identified several issues, including "insufficient portions, inconsistent food quality and service, and lack of cultural inclusivity."
High staff turnover created additional challenges.
Proposal details a transition
Through a detailed 15-page proposal, the committee outlined how transitioning to an independent nutrition program would "improve food quality, provide culturally relevant meals, and better support student health, academic success, and local economies."
Vermont leads the way in independent school nutrition programs, with 65% of schools operating without food service management companies, the announcement says.
"These programs are more likely to achieve higher local purchasing rates and have stronger connections to Farm-to-School initiatives, as well as boost student participation, support local farmers, and ensure program sustainability," it goes on, calling results at Putney Central School (PCS) "impressive."
"With 16–20% of food sourced locally, 66% of meals prepared from scratch, and exceptional staff retention, PCS is a shining example of what is possible. Student lunch participation at PCS stands at 76%, far exceeding district averages," the announcement says.
The transition will begin immediately, with the following key milestones:
• January–February: Hire a school nutrition director and create a transition plan with Fresh Picks.
• April: Begin hiring program staff (including current Fresh Picks employees), finalize Summer Food Service Program plans, and develop menus.
• June 30: Launch the independent nutrition program, starting with the Summer Food Service Program.
In addition to aiming for higher quality nutrition, increased connections to local producers, and a sustainability that integrates with the local economy, the new, independent program will add new positions of school nutrition director and assistant director, "kind of mirroring what Fresh Picks does now," says the announcement.
Those in these posts will plan menus and hire, train, and manage staff.
The idea is to make site leads at each school and to have other part-time or full-time staff members helping out based on school population.
"This change represents a commitment to providing healthier, more nutritious, higher-quality meals, supporting local farmers, and fostering stronger school communities," reads the announcement. "The new program will align with WSESU's mission to prioritize student health, wellness, and equity while creating lasting positive impacts on education and local economies."
This News item by Virginia Ray was written for The Commons.