Imagine waves of teenagers tripping with trays, splashing soup on tables, or plopping pizza on the floor. That scene is repeated daily in the Bromfield cafeteria. But this year, Food Services Director “Chef Paul” Correnty came up with a new plan to manage the mess. Three “cleaning stations” were installed in the Bromfield cafeteria this week, each containing a broom, dustpan, gloves, cleaning spray, and paper towels. Correnty hopes that students will take the time to clean up spills and messes before leaving the cafeteria. “They didn’t have the tools before; now they do,” he said.
Less local produce
While Correnty will continue his efforts to provide local fresh produce when available, it will be more difficult this year. “The weather has taken a bite out of what we can get locally,” he said, including his personal favorites, peaches and plums, which are not available locally this year due to a February cold snap. He added that even vegetables are not as bountiful as they were last year, but he will buy what he can.
Same wise choices
Emphasis on healthy foods will also continue. At Hildreth Elementary School (HES), head cook Moira Morgan will continue with “meatless Mondays” and a daily salad bar. And although chocolate chip cookies or ice cream are sold on some days, the kitchen staff tries to ensure that kids have eaten their lunch before buying those treats.
At Bromfield, a vegetarian choice is available every day, as is a salad bar. Lunches come with a variety of side dishes, as well as milk and a cup of soup made fresh daily. The cafeteria has no snack options, but vending machines are still available in the hall. “We encourage our customers to make wise choices,” said Correnty.
Lunch prices will remain the same as last year at both schools, although the price of a la carte items at Bromfield will increase by 25 cents this year.
