Columbia County School District food-service leaders said their recent push to make breakfasts easier and menus more appealing has produced sharp participation gains and is helping feed thousands of students each day.

"Over 11,000 meals a day go out of our kitchen," said Heather Trice, the district's food-service director, describing the scale of the operation that runs 12 kitchens and employs about 104 people. Trice said the district received a grant from the U.S. Department of Agriculture and No Kid Hungry to buy breakfast cards and place hot-breakfast carts at larger campuses.

The district reported early participation increases after the carts were introduced: "Meredith executed that beautifully. She had an 80% increase in breakfast participation," Trice said of Fort White High School, adding that Lake City Middle rose about 70% and Columbia High about 40% since the three-week pilot began.

The changes are part of a broader menu refresh Trice began after taking the role in 2021. She said the district moved toward more scratch and speed-scratch cooking and added daily customization bars where students choose a base, a protein and fresh toppings. Trice said the district also emphasized presentation and renovated dining rooms to create more comfortable, pride-inducing spaces for students.

"Presentation is everything," Trice said, describing manager and staff efforts to plate and display meals in ways that make students want to eat what is offered.

Meredith Kelly, a Fort White High School food-service staff member, described outreach tactics that encourage healthier choices: in-cafeteria demonstrations, signage listing daily bases, proteins and vegetables, and personal invitations to students. Kelly said staff sometimes escort students to the front of the line during special days to increase participation and that sharing daily menus on Facebook has generated positive parent feedback.

Pam Beatenbaugh and Carolyn Jones, who work at other district sites, described related programs: an a la carte cold room called the "Snack Shack" for salads and bistro boxes and a process for student taste tests where pupils sample and vote on menu items outside meal hours.

Staff outlined safety and accommodation procedures: managers and staff are trained and certified through the Serve Safe program (managers double-trained and certifications renewed on a five-year cycle), temperatures and documentation are checked throughout service, and students with special diets are identified by forms coordinated with the school nurse and recorded in a reference booklet. Red bracelets and written confirmations are used to ensure accurate allergy accommodations.

District leaders highlighted a national recognition tied to the customization work: Trice said the program won an Innovative School Meal lunch award under a School Lunch Makeover initiative supported by USDA.

The district also previewed community-facing efforts. The host, who identified himself as a Columbia County principal with 28 years' experience, said an upcoming holiday program will provide gifts for some students and closed the event by thanking the food-service staff.

No formal actions or votes were taken during the event; presenters focused on program description, outcomes to date and operational practices.