FAQ's

By law, public school meal programs must operate without a deficit.  The food service fund is distinct from the general fund, which is used for funding teaching and curriculum.  Food service funds at all schools are revenue based.  Schools participating in the free National School Lunch Program (NSLP) generate revenue to pay food service salaries, purchase food and supplies, energy, equipment, etc. This is true for PLHS as well.  In addition, at PLHS, revenues are also being used to help students in need.  The difference is that the revenue generated on the NSLP is subject to regulations set by the state and federal government such as portion size, mandatory components on a tray, and how these monies must be spent.  The revenue at PLHS is not bound by those regulations, therefore the revenue can be spent as the district sees fit.

Yes, if PLHS participated in the National School Lunch Program (NSLP), we could still offer seconds and a la carte options. However, the portion sizes and some ingredients would differ, as the food items would need to comply with federal regulations.

• Yes because the main line and a la carte options would then be federally regulated.  The a la carte options are regulated by Smart Snack compliance. At the middle schools for example the grab-and-go items have to be Smart Snack compliant which are often products mimicking the name brands found in grocery stores but reformulated to follow guidelines.  The hot items on a la carte also have regulations.  They must be “leftovers” from the main lines.  If cheese bread is served on the main line Monday, it can be served on a la carte on Monday and Tuesday, but not Wednesday. At our middle schools we serve these hot convenience foods often on our main lines in order for them to be allowable as a la carte offerings.  

• Currently at PLHS we are not required to follow this regulation so we can serve more homemade items on our main lines, while offering the convenience foods in a la carte without regulations. We are also able to sell the same products that kids are purchasing in public.  One of the points of contention years ago when the students petitioned to stop participating in the NSLP was the amount of preservatives in the reformulated foods.

The grab-and-go salads, sandwiches, and wraps that we currently serve in a la carte do not meet regulatory guidelines, they would be smaller in size similar to a side salad rather than an entree size.  In addition, the cookies, tortillas, pasta, and breadsticks would be changed to whole grain, reduced fat, and a smaller portion.

Yes

No. Child nutrition workers will never take away a meal from a student that they receive on one of our main menu lines. However, this policy does not apply to a la carte food items. State and Federal regulations do not allow school meal programs to become deficient for a la carte purchases, therefore, only a la carte items are taken. A common example of this is french fries from ala carte or milk only purchases. If a student tries to make an a la carte purchase without sufficient funds, they are directed to the main lines for a complete meal.  This is true for all meal programs across the state of MN.

Once PLHS participates in the NSLP and receives funding from state and federal sources, we must follow state and federal regulations for allowable foods in the school.  These rules would apply to all foods sold in the school, including those sold in the school store and at fundraisers during the school day.

Once PLHS participates in the NSLP students may still eat french fries everyday because they could be on a la carte.  We encourage parents and guardians to speak to their students about choices and healthy eating at all ages.

No, the portion sizes are regulated to ensure that students receive adequate nutrition without excessive calories. For athletes or students who need more calories due to their higher levels of physical activity, additional food options would be available for purchase to accommodate their needs.

Yes, however, the à la carte menu items available would change based on federal regulations and guidelines.

Yes, if students want or need additional calories beyond the free, main-line meal options, they would need to purchase items à la carte.

Compliance with federal guidelines requires extensive planning. We would require a one-year for thorough planning, aiming for implementation at the beginning of the 2025/26 school year.

Federal regulations determine minimum and maximums of what is allowable to create a complete meal.

Yes, however there would be changes to align with federal regulations regarding smaller portion sizes and sodium content, which may also result in pricing changes.

Students can build their complete meal based on preference rather than minimums and maximums. One of the regulations, Smart Snacks in Schools, determines what is allowable on the à la carte lines. Because Smart Snacks in Schools regulations only allow what was served on the main lunch lines (blue and gold) to be served in à la carte, there are less opportunities for variety in à la carte.

Yes, families are able to express need by filling out an Application for Educational Benefits.

Yes, all students receive a complete breakfast and lunch meal regardless of their balance.

Yes, many educational programs in the classroom rely on compensatory revenue which is calculated by the number of students that qualify for free meals through the Application for Educational Benefits process. In addition, families may qualify for additional benefits such as reduced or waived athletic and activities fees, field trips, discounts on internet service and much more.

PLHS school meals would remain as they have been throughout the school year.

Yes, although the recipes would be modified to meet regulatory requirements.

Yes, if Prior Lake High School participates in the National School Lunch/School Breakfast Program, the meals served would resemble those served at the middle school and elementary levels. The federal program sets certain nutritional guidelines and standards for all participating schools, so there would be similarities in the types of foods offered across different grade levels within the district.