Local school administrators really know how to cut the fat, especially when it comes to their food service program.

By cutting food and labor costs, the Loomis Union School District is finally in the black with its food service. The program offers $2.75 lunches at all district schools for staff and students, and $1 breakfasts at Loomis Grammar and H. Clarke Powers schools. Unfortunately, food service has operated in the red since 2003, according to Jay Stewart, assistant superintendent of business services.

Food service for the local elementary schools was provided by the Placer Union High School District, but in 2003 the administration had to scramble to create their own program when the high school district announced they could no longer provide the service.

It has been a learning experience for the administrative office as they have worked through various food service directors before eliminating the position entirely.

“We realized our program is just not big enough to have a director,” Stewart said.

Stewart now oversees the program and said he is purchasing food commodities through the state at a very low cost, which adds up to big savings.

The state and federal government also subsidize school meal programs by providing schools with reimbursements for a portion of the cost, especially for students receiving free or reduced-cost meals because of income level.

While food service has turned the corner, it still carries a total debt of $280,000 that has been attributed to startup costs, food costs and staffing. Stewart said his goal is “to eliminate that debt over time.”

“We were losing about $60,000 to $70,000 a year,” Stewart said.

The current food service budget is $416,320, and while school meal programs are not supposed to make a profit, their goal is to “break even,” Stewart explained.

“School cafeterias traditionally operate in the red,” said Paul Johnson, Loomis district superintendent.

Johnson attributes the financial turnaround for food service to Stewart’s management and the “exceptional lunch ladies” at the various schools.

“Our food service staff members at the schools really bust their buttons. They’re good with the kids and they work hard,” he said.

Stewart works directly with Lynnette Moore, lead person in food service, to order and plan the menus. Stewart said they must plan their menus within state guidelines on calories and content.

A staff of 12, spread out between the schools, is required to prep, cook and serve the meals. Most of the food preparation is done at Placer Elementary School, the food service storage and distribution center. It is then sent to the individual schools for cooking.

Since Stewart took over the program, another way they’ve saved money is by dropping menu items that didn’t sell. Stewart and the food service staff have also worked to make their offerings “more kid friendly.” Stewart said the kids’ all-around favorite is the homemade pizza.

“If kids won’t eat the lunches we provide, there is no point in offering them,” he said.

Along with keeping costs down, Stewart said he is conducting a review of the program to ensure “we are getting the best prices and values and to look at our efficiencies.”

Stewart has plans to add more locally grown produce to the lunch offerings, while working hard to eliminate the debt.

“It may take a while, but I’m committed to erasing that debt,” Stewart said.