The beloved cinnamon rolls served at Great Bend Public Schools may have less frosting in the future.
Stricter federal guidelines for school meals are planned over the next two years, Great Bend USD 428 Food Services Director Kristy Alvord told the school board this week. Menus in the future will have less sodium and added sugars.
According to U.S. Department of Agriculture guidelines, beginning July 1, 2025:
• Breakfast cereals may have no more than 6 grams of added sugars per dry ounce.
• Yogurt may have no more than 12 grams of added sugars per 6 ounces (2 grams of added sugars per ounce).
• Flavored milk may have no more than 10 grams of added sugars per 8 fluid ounces or, for flavored milk sold as a competitive food for middle and high schools, 15 grams of added sugars per 12 fluid ounces.
Updated standards for school meals also include primarily whole grains, as well as fruit, vegetable and protein options.
“In 2025 we’ll look at added sugars, starting with breakfast cereal,” Alvord said. Food Services already serves cereals with the lowest sugar content out there, but meeting the stricter guidelines won’t be easy.
By 2027-2028, there will be weekly limits on added sugars and that’s when Alvord warned there might be less frosting on cinnamon rolls.
The USDA sets dietary guidelines for school lunches subsidized with federal funds. In the past, dietitians have been ordered to reduce sodium and they will need to decrease it even further. By the 2027-2028 school year, schools will implement an approximate 15% reduction for lunch and an approximate 10% reduction for breakfast from current sodium limits.
Food Services faces a dual challenge of creating menus with meals students will eat and staying within budget.
“Inflation is still an issue,” she said, noting a case of potato wedges has gone up $14.70 a case. Mandarin oranges are up $7.03 per case and pineapple is up $7.50, “plus many smaller increases.”
Department heads at USD 428 are taking turns making monthly reports at board meetings. Alvord reported that her staff have been in the new kitchen at the Support Services Building for 15 months and they love the added space. They did move a lot of the old equipment over from the former Central Kitchen at 2201 Broadway Ave. and some of that now needs to be replaced.
Alvord said she recently purchased two stainless steel tables that replaced two wooden tables. “I also need at least two new ovens for the bakery,” she said.
The Food Services Department is fully staffed except for one part-time opening.
She also reported on the cost of doing away with meal fees.
“Free meals for all is a huge topic across the nation.” There are two programs: One is CEP (Community Eligibility Provision), a non-pricing meal service option for school districts in low-income areas. Another is Universal Free School Meals. Both would be more expensive for USD 428 than the current system of offering reduced-price and free meals to income-eligible families.
Finally, Alvord praised her staff and told the audience, “If you see a Food Service person thank them, because I think they do a wonderful job.”
