1. Child Nutrition Program
Child Nutrition Program Summer Food Service Program 2016 Universal Free Breakfast 2016/2017
Michelle Zirnis
Director
Child Nutrition Program
August 18, 2016

2. The CNP Summer Food Service Program Expanded Outreach in Summer 2016
Efforts to Optimize Outreach in the Current Period;
Conducted research to target areas of greatest need throughout the City of Huntsville
Food Truck/Bus donated by Durham School Services enhanced Program mobility and range
Contacted churches and community service partners to offer the program to their summer participants

3. The Summer Food Service Program Served 125,500 Meals During Summer 2016, a 45% Increase Over Summer 2015

4. Beginning with 2016/2017 School Year, all HCS Schools will offer Free Breakfast in the Classroom
Program Participation Guidelines;
All HCS students may eat breakfast free of charge
Available across all District schools (some programs will be implemented the second week of school year)
Schools can offer either (or both) of two service options – Catered Services Option or Grab-and-Go Option
HCS will become the only District in the State of Alabama Offering Universal Free Breakfast in the Classroom
Received commendations from Ms. June Barrett, ALSDE Director of Child Nutrition Programs
Increased Program offerings spur student participation, which is a primary driver of Food Service Program sustainability and profitability

5. Beginning with 2016/2017 School Year, all HCS Schools will offer Free Breakfast in the Classroom
Program Participation Guidelines;
All HCS students may eat breakfast free of charge
Available across all District schools (some programs will be implemented the second week of school year)
Schools can offer either (or both) of two service options – Catered Services Option or Grab-and-Go Option
HCS will become the only District in the State of Alabama Offering Universal Free Breakfast in the Classroom
Received commendations from Ms. June Barrett, ALSDE Director of Child Nutrition Programs
Increased Program offerings spur student participation, which is a primary driver of Food Service Program sustainability and profitability

6. As Student Participation Rates Increase, Program Revenues Increase and the Labor Costs Remain Relatively Fixed

7. As Student Participation Rates Increase, Program Revenues Increase and Food/Material Costs Increase Relatively Proportionally

8. The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates

9. The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates
Loss Position

10. The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates
Breakeven Point
Loss Position

11. The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates
Gain/Profit Position
Breakeven Point
Loss Position