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Report: 4,000 more schools took CEP option in this school year

New research indicates more than half of all eligible schools now participate in the Community Eligibility Provision (CEP) option.

Mike Buzalka, Executive Features Editor

April 8, 2016

1 Min Read
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In the 2015-2016 school year, 4,000 new schools took advantage of the Community Eligibility Provision (CEP) option that allows eligible high-poverty schools to offer meals to all students at no charge, according to a new report from the Food Research & Action Center (FRAC) and the Center on Budget and Policy Priorities (CBPP).

The increase brings CEP participation totals to 3,000 school districts and 18,000 schools—which is more than half of all  schools meeting CEP eligibility criteria—and affects more than 8.5 million students. Due in part to CEP, more than 90,000 schools and child care sites now participate in the School Breakfast Program, an increase of 27 percent since 2009.

”This report is further evidence that schools participating in CEP are making great strides ensuring that all children are well nourished and prepared to learn, especially since many of these students rely on school meals as their best source of nutritious food,” noted USDA Secretary Tom Vilsack in a statement made in response to the FRAC/CBPP report.

Contact Mike Buzalka at [email protected]

About the Author

Mike Buzalka

Executive Features Editor, Food Management

Mike Buzalka is executive features editor for Food Management and contributing editor to Restaurant Hospitality, Supermarket News and Nation’s Restaurant News. On Food Management, Mike has lead responsibility for compiling the annual Top 50 Contract Management Companies as well as the K-12, College, Hospital and Senior Dining Power Players listings. He holds bachelor’s and master’s degrees in English Literature from John Carroll University. Before joining Food Management in 1998, he served as for eight years as assistant editor and then editor of Foodservice Distributor magazine. Mike’s personal interests range from local sports such as the Cleveland Indians and Browns to classic and modern literature, history and politics.

Mike Buzalka’s areas of expertise include operations, innovation and technology topics in onsite foodservice industry markets like K-12 Schools, Higher Education, Healthcare and Business & Industry.

Mike Buzalka’s experience:

Executive Features Editor, Food Management magazine (2010-present)

Contributing Editor, Restaurant Hospitality, Supermarket News and Nation’s Restaurant News (2016-present)

Associate Editor, Food Management magazine (1998-2010)

Editor, Foodservice Distributor magazine (1997-1998)

Assistant Editor, Foodservice Distributor magazine (1989-1997)

 

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