BY JEFF CHUDZINSKI
North Country This Week

MASSENA — Massena Central School has seen a drop off in the number of students taking advantage of school breakfasts and lunches compared to last year. Officials say the change is likely due to the school charging for school meals again.

Federal funding had previously ensured that all students, regardless of family income, had universal access to free school meals.

That funding has since dried up as of last June.

During a presentation to the board of education on Jan. 18, Food Service Director Kristin Colarusso-Martin gave board members a breakdown of the meals served.

According to Colarusso-Martin, the number of breakfasts served as of Nov. 31, 2022 dropped to 47,588, a decline of over 14,000 compared to the same period in 2021.

Lunch sales also dropped over 8,000 during the same time period, to 60,580 as of Nov. 31, 2022.

As a result of the end of free universal meals for all students, the district now has a $79,000 deficit in the food service department.

According to Superintendent Pat Brady, that has been the norm in the past as the food services department has generally lost money most years.

Though that has been the norm most years, the department did see a profit of $119,000 as of Nov. 31, 2021 as a result of the federal funding covering all lunches.

“We do an after-school snack program every day at the high school from 3 to 4 (p.m.). We also serve snacks to students on Tuesdays and Thursdays at the other buildings for Raider Academy. That’s because the after-school snack program reimbursement requires that we have an academic program taking place in order to be reimbursed,” Colarusso-Martin said.

A total of 27 employees work in the department for the district.

Colarusso-Martin said students are receiving home cooked meals, which have proven to be a big hit amongst students.

According to Colarusso-Martin, the high school kitchen is the production kitchen, with all other kitchen facilities in the district functioning as prep kitchen “so they can warm things, they can cool things, but they’re not doing any actual cooking, although they do have some limited equipment,” she said.

A Student Menu Advisory Committee has also been established, Colarusso-Martin told the board.

That committee, consisting of students and faculty advisors, aims to offer the best options possible for the student population while working within the parameters set forth by the state.

With consultation from the committee, new menu items are slowly being trickled into production.

“I’m trying to add two things a month so that I don’t completely melt down any of our kitchen staff. But, they’ve been really well received. We had chicken and waffles last month. This month, we’re bringing back the salad bar, which our staff is really excited about, and our students have been saying they want more fresh fruits and vegetables, which is wonderful news,” Colarusso-Martin said.

A poll was recently conducted by the food service department to find out which meals students enjoy most.

Popular menu items at the elementary level are standards one would expect, including pizza, hot dogs, grilled cheese sandwiches, cheese burgers and chicken nuggets.

Junior high and high school students said their favorite meals included tangerine chicken, pizza, chicken patties and tacos.

As Colarusso-Martin put it, those meals are normally expected to be students’ favorites, “but it’s still good to see.”

Students also have the option to participate in a new cooking club at the high school level. The club is one of many new initiatives this year. A total of 74 students signed up during the initial start up.

Around 20 students typically meet on Fridays, with some just dropping in, Colarusso-Martin said.

Some bring friends as well, helping to grow the popularity of the club.

“We’re making fettuccine alfredo next. We try to make something that can be done in half an hour. The nice thing about the cooking club is that it does not need to meet the nutrition guidelines, so we can make some really fun things,” she said.