 Division
of Business Services
Food and Nutrition Services
(FNS)
2012-2013 Department Key Performance Indicators
Goal 1 High levels of satisfaction for all customers as measured by growth in average daily
participation (ADP) total for all meal programs.
Goal 2 Financial self-sufficiency for fund 51 as measured by net income maintained at breakeven after payment of direct and indirect expenses and educational support
professionals’ four percent bonus.
2012-2013 Notable Accomplishments
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A “culinary reorganization” was approved and implemented to create two new Sous Chef
positions to help with the scratch preparation of “Good Food.”
Successfully implemented a new food and supply distribution system within the
department utilizing four new 22’ refrigerated delivery trucks.
2012 USDA Final Rule was implemented for school menus at lunch which greatly
increased the amounts of fruit and vegetables offered to students, while strictly limiting
“meat” and “bread” components. Achieved USDA “certification” for our lunch menus.
The 2012 Summer Food Service program increased meal participation from 26 locations
with 40,400 meals served in 2011 to 36 locations with 63,380 meals served in 2012.
o Janine Russell, Assistant Food Service Director, was nominated by CDE for the
“White House Champion of Change” award for her work with the district’s
Summer Food Service Program.
o In 2012, over 2,000 children’s books were donated by District 11 staff and then
provided to children as a “gift at lunch time” during the Summer Food Service
Program.
Breakfast counts increased 83,539 over the prior year from August 2012 through May
2013 with a focus on serving healthy, non-processed breakfast meals in D11 this year.
o Three new breakfast programs were added in District 11 schools: Keller
Elementary, Madison Elementary, and Penrose Elementary.
o Universal FREE breakfast program served in the classroom continued at Queen
Palmer Elementary and a trial that was implemented and continued for the
school year at Wasson HS.
Developed, implemented, and monitored a new meal program at Springs Community
Night School, requiring special permission from CDE and USDA.
Community Partnership with Discover Goodwill where FNS operates the Discover
Goodwill kitchen to serve their client’s “good food,” providing staffing, food, and supplies
for this service.
Community Partnership with Corpus Christi Catholic School where FNS operates the
CCCS kitchen to serve their client’s “good food,” providing staffing, food, and supplies
for this service.
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 Division
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of Business Services
Community Partnership with Westside Cares to provide meals to the hungry at the
Westside Community Center Pantry (operated by West Side Cares) through a D11 food
rescue program in ten of our schools.
The StryoGenie Styrofoam melting system was implemented at Jenkins MS after a fieldtest of two different systems at Martinez and Jenkins. The system not only reduces the
volume of trash going into the landfill, but also has the potential to reduce trash costs in
the district.
An Integrated Pest Management (IPM) was implemented in D11 FNS through
collaboration with Facilities and Risk Management departments to bring kitchen pest
control “in house,” saving approximately $7,000 annually.
Executive Chef Brian Axworthy implemented a “seasonal” menu approach this year with
our Spring Menu, featuring seasonally fresh food which incorporates “freshness” in our
menus (as available by the season) with maximum cost benefit (i.e. it is less expensive
to purchase food while it is in season.)
District 11 FNS grew over 1500# of food that went to feed students throughout Colorado
Springs School District 11 from the Galileo Greenhouse and gardens. We implemented
a new Horticulture club at Galileo in partnership with Galileo administration/teachers,
and incorporated students from Wasson High School and Galileo School of Math and
Science through all steps of the food cycle from planting seeds, watering, transplanting,
harvesting (limited amounts) and eating in the cafeteria.
School Reutilization activities within the department moved thousands of pounds of
equipment around the district, using internal resources.
FNS Safety programs reduced actual costs paid for SY13 medical expenses by 69%
through May.
Implemented a successful field test of a new, improved electronic point-of-sale system in
eight sites for further implementation in SY14 at no additional cost to the school district.
Rick Hughes won the Florence Sabin Award by the Colorado Public Health Association
for District 11’s leadership in community health with the D11 Good Food Project.
Rick Hughes was featured as the October 2012 Food Service Director of the Month by
Food Service Director Magazine.
Department ran continuously with an estimated average of twenty-five open positions
daily throughout the school year.
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