Food Service Department 

2023-24

Administration - Scott Shedlock, Food Service Director - Ext. 1111
High School - Donna Slugg, Head Cook - Ext. 2037
Middle School - Sunshine Lashinsky, Head Cook - Ext. 1313
Northern Elementary - Beth MacSkimming, Head Cook - Ext. 1503
Dillsburg Elementary - Margaret Lombardo, Head Cook - Ext. 1405
South Mountain Elementary - Karen King, Head Cook - Ext. 1703
Wellsville Elementary - Cindy Yeager, Head Cook - Ext. 1603

Meal Pricing 2023-24

Breakfast:

Elementary - Full Pay:  FREE for SY 2023-24  

Middle School - Full Pay:  FREE for SY 2023-24  

High School - Full Pay:  FREE for SY 2023-24  

Reduced Price (All Grades):  FREE for SY 2023-24  

Lunch:

Elementary - Full Pay:  $2.75

Middle School - Ful Pay:  $3.00

High School - Full Pay:  $3.25

Reduced Price (All Grades):  FREE for SY 2023-24  

Milk: 

Milk is included with every reimbursable meal.

Milk purchased by itself (ie. for a packed lunch or an extra milk) is charged at ala carte pricing.

Milk:  All Grades      $0.50

In 2012-13 the Northern York County School District began following new Federal Guidelines regarding nutritional standards for school meals. These changes to the School Breakfast Program (SBP) and National School Lunch Program (NSLP) come from the passage of the Healthy and Hunger Free Kids Act of 2010.  These new Federal Guidelines were created based on age appropriate scientific data and are “in line” with the Dietary Guidelines for Americans.

Meals served in the NSLP continue to offer students 5 components:

            Grains                                                                                                                                                                      

            Proteins

            Fruits

            Vegetables

            Milk

Middle School and High School students participating in the school lunch program, in order to receive a “regular” lunch for $3.00 (MS)/$3.25 (HS) (paid students), $0.40 (reduced students) or free, must choose at least 3 of these 5 components and must include a fruit or vegetable component as a selection. Students may choose all 5 components but must choose a minimum of 3 as stated above.

Additionally, other standard changes include:

-       Smaller portion sizes of protein/meat alternatives with weekly minimum and maximums

-       Increased portions of fruits and vegetables

-       The creation of vegetable subgroups to be met weekly including dark greens, red/orange vegetables and legumes

-       An increase in the amount of whole grain items offered

-       Fat free (flavored or unflavored) and 1% (unflavored) milk only