Sponsored By

Broward Co. (Fla.) Public Schools moves to all curbside pickup for all-online learning

Grab-and-go meals provided in bundles of breakfast and lunch with expanded pickup times

Tara Fitzpatrick, Senior Editor

August 20, 2020

2 Min Read
FoodService Director logo in a gray background | FoodService Director

Broward County Public Schools (BCPS), the nation’s sixth-largest school district and the second largest in the state of Florida, has made the decision to offer classes 100% online at least until October. That means the nutrition team is continuing a curbside pickup program that began when the pandemic hit.

During a state of the district address, Broward Superintendent Robert Runcie said the main issues facing the district now are food insecurity and the “digital divide,” meaning limited access to technology for many students.

“Sixty-five percent of the children attending Broward County Public Schools qualify for free or reduced meals,” Runcie said. “For many children, our public schools are the only reliable place for them to receive two nutritious meals—breakfast and lunch—each day.”

Runcie lauded the foodservice team for serving over two and a half million meals to students and families since mid-March and added that digital inequities are being addressed with more than 100,000 laptop computers available for any student who needs one. Book packs will also be distributed, a total of 240,000 books, according to Runcie.

Grab-and-go meals for breakfast and lunch begin the first day of school, Aug. 19, and then every Tuesday and Thursday at 11 a.m. to 1 p.m. and an added pickup time from 3-5 p.m. Students or parents can pick up multiple meals at a time, and the students’ names are recorded when picking up. Those not eligible for free or reduced meals are encouraged to pay online before heading to the distribution sites to help speed up the car lines. All students in the district are eligible for free breakfast.

Related:Delivery trend grows amid coronavirus restrictions

“The best on-the-go items are foods that kids love to eat and are also packed with nutrients they need to reach their highest potential,” says Zoe Crego, MS, RD, LD/N, program manager at Broward’s nutrition services.

Contact Tara at [email protected].

Follow her on Twitter @Tara_Fitzie.

About the Author

Tara Fitzpatrick

Senior Editor, Informa Restaurant & Food Group

Tara Fitzpatrick is Food Management’s senior editor and a contributor to Restaurant Hospitality and Nation’s Restaurant News, creating editorial content for digital, print and events. Tara holds a bachelor of science degree from the School of Journalism and Mass Communications at Kent State University. Before joining Food Management in 2008, Tara was associate editor at National Association of College Stores in Oberlin, Ohio. Prior to that, Tara worked as a newspaper reporter in her hometown of Lorain, Ohio, where she lives now. Tara is a fan of food history, legends, lore, ghost stories, urban farming and old cookbooks. 

Tara Fitzpatrick’s areas of expertise include the onsite foodservice industry (K-12 schools, colleges and universities, healthcare and B&I), menu trends, sustainability in foodservice, senior dining, farm-to-table and innovation.

Tara Fitzpatrick is a frequent webinar and podcast host and has served on the board of directors for IFEC (International Food Editors Consortium).

Tara Fitzpatrick’s experience:

Senior Editor, Food Management (Feb 2008-present)

Associate Editor, National Association of College Stores (2005-2008)

Reporter, The Morning Journal (2002-2005)

LinkedIn: https://www.linkedin.com/in/tara-fitzpatrick-4a08451/

Twitter: https://twitter.com/Tara_Fitzie

Insta: https://www.instagram.com/tarafitzie/

Facebook: https://www.facebook.com/tara.y.fitzpatrick

Subscribe to FoodService Director Newsletters
Get the foodservice industry news and insights you need for success, right in your inbox.

You May Also Like