Recipe for Success

The following strategies may be helpful in controlling costs:

� Revamp cycle menus to serve less expensive, popular student 

choices more often. For example, serve spaghetti instead of lasagna, 

using whole-grain commodity pasta to reduce food costs.

 Serve low-cost beans or other legumes more often as a meat 

alternate or vegetable choice. For example, serve a bean and cheese 

burrito, substitute kidney beans for some of the meat in chili, or offer 

garbanzo beans on a salad bar.

 Train staff to follow standardized recipes precisely. Every extra 

scoop costs money! For example, don’t add extra ground beef to the 

spaghetti sauce recipe.

 Serve portion sizes according to the recipe. For example, serve a 

level 1⁄2-cup scoop of mashed potatoes, instead of a heaping scoop.

 Plan age-appropriate portion sizes. Serve the food-based optional 

portion size for grades K-3 to better target their calorie and nutrient 

needs and reduce waste.

 Join a purchasing co-op to help maximize your purchasing power! 

Combine bids with neighboring school districts to purchase larger 

quantities at lower prices.

� Compare produce prices among various vendors. Contact local 

farmers about products they can supply at a reasonable price. If available, 

use the Department of Defense Fresh Fruit and Vegetable Program. Buy 

fresh fruits and vegetables in season to get the best price and peak flavor.

 Use canned or frozen fruits and vegetables more often.

Fact Sheet

Meeting the Challenge of Rising Food Costs

for Healthier School Meals

Many school districts are feeling the squeeze of increasing food costs. It can also be challenging to provide school meals that 

meet the 2005 Dietary Guidelines for Americans.

What can school food service managers do to meet these 

challenges? Some strategies include: maximizing use of available 

commodities, purchasing foods in season, focusing on lower-cost 

foods, increasing participation in school meals programs, tightening 

procurement practices, and sharing cost-savings strategies with 

others.

Key I ss ueS:

 Providing healthy and 

appealing school meals 

when food prices are 

increasing can be a major 

challenge.

 Savvy school foodservice 

directors can manage tight 

food budgets and provide 

nutritious meals to their 

students, while working to 

implement the 2005 Dietary 

Guidelines for Americans.

� USDA commodities are 

available to help schools 

meet their nutrition and 

financial goals.
United States 

Department of 

Agriculture 

In accordance with Federal law and U.S. Department of Agriculture policy, this institution is prohibited from 

discriminating on the basis of race, color, national origin, sex, age, or disability. 

To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 

1400 Independence Avenue, S.W., Washington, DC 20250-9410, or call (800) 795-3272 (voice) or 

(202) 720-6382 (TDD). USDA is an equal opportunity provider and employer.

Food and Nutrition 

Service

National Food Service Management Institute (NFSMI)

at www.nfsmi.org

Provides: 

 Training materials on Financial Management, First Choice: 

A Purchasing Systems Manual for School Food Service, 

Food Buying Guide for Child Nutrition Programs Instructor 

Manual and Participant Workbook, Measuring Success with 

Standardized Recipes.

 Telecasts on effective financial management, cooperative 

purchasing, procurement and inventory control.

 Fact sheets on research related to cost control, purchasing, 

and financial decision making.

Food and Nutrition Information Center Healthy Meals Resource 

System at http://healthymeals.nal.usda.gov

Provides:

 Purchasing and Procurement resource list and Menu 

Planning and Preparation resource list. 

 Web site links to materials developed by State agencies, 

other government agencies, and food 

product associations.

Food and Nutrition Service (FNS) at www.fns.usda.gov/cnd/

Governance/policy.htm

Provides:

 Policy Memorandum, 04-2008, Incorporating the 2005 

Dietary Guidelines for Americans into School Meals, 

12-17-07.

For more information:  Market your program as a good value to 

students, teachers, staff, and parents to boost 

participation. Compare the cost of a typical 

lunch brought from home to school lunch. 

 Create new customers through catering! 

Showcase healthy menus at board meetings and 

other school events. Cater classroom parties or 

activities.

 Complete an annual procurement plan

based on your menu to maximize the use of 

commodities, especially for the more expensive 

items.

 Order some bulk 

commodities

to stretch your 

commodity 

entitlement. 

� Become a partner 

with your State 

Distributing Agency 

to ensure the most 

cost effective 

ordering, 

USDA Commodity Food Program

USDA continually explores better ways to offer healthier food choices that help schools offer meals consistent with the 2005 Dietary Guidelines for Americans. Whole grains, reduced fat meats and cheeses, 

lower sodium canned vegetables, and canned fruits with less sugar are some examples of these healthier 

offerings. Information about commodity foods is available at www.commodityfoods.usda.gov. Check the 

list of available foods at www.fns.usda.gov/fdd/programs/schcnp/.