it seem like a real possibility for us to figure out how to do that as we, you know, are able to manage better our funding and resources. so i want to acknowledge that again, yes, we are not in, you know, full flush, you know, mode, but still, it is a much happier outlook and i'm anxious to see the close of the fiscal year because i know that it will hold a much more promising picture than many have seen in the past. i'm grateful to your work around that and also thank you partners for coming, some familiar faces in a different spot. happy to see that. and i -- again, i would like to hear, still be able to attend that and invite some of our others, we're having a presentation about cooking against at sfusd. i think a lot of people would be open as a great partner as well. i'm happy to participate. thank you very much. >> thank you. a few questions and a few comments. just feels kind of full sishle because this has been a conversation that has its ebbs and flows. there are times when this is a super top priority and we dived in and other times it feels like et falls by the wayside. i know so many of you have been committed to this particular issue. i want to thank you for that. and i also do want to acknowledge your leadership, student nutrition has come a very long way since you took over. and even though it feels slow and it cons to be in the red and all of the challenges that it has, it's better under your leadership. so thank you. so the -- i want to appreciate the analysis that you commissioned and the report that came out of that. it was interesting and certainly called out a lot of things we recognized. now i want to start trying to figure out what to we do next? what does that look like? i wondered on the area supervisors, is there -- has there been a calculation on the cost associated to having say seven area supervisors? if we needed to raise outside money or we wanted to think about this differently, what's that dollar amount that would, that seven area supervisors would cost us. and is there savings by having them because we're a lot more efficient and there's, you know, less waste and all those kinds of things. what's that cost comparison ordifferential? >> we have two in place now as i mentioned. i think depending on where they are on the salary schedule, where they would come in, they're between $80,000 and $100,000 roughly fully loaded with benefits. wele of think there is a financial benefit to having them. it's hard to quantify exactly what that is because it's a combined effort of a lot of different things. but looking at how our numbers come out at the end of this year will be in part due to having those ategsal two people on board. we've been down one body this spring because zeta has been out, we're happy to have her back. and -- sometime soon. so that will certainly help as well. but we want to have people who are dedicated to being out in the field with our folks who are in the schools and that free up ed and zeta to do other wok in the office like the longer term planning kind of stuff whereas ed and zeta have been splitting their time doing a lot of that work as well as the stuff that area supervisors would otherwise do. it's hard to say an exact number but i do think that it would be beneficial to have them on board and certainly as we add up the next couple of people in that keeped of a role, we would see bigger returns than maybe when we get the six or seven number that flattens off some. >> would be curious if some of the larger pierces of that could be done at a part-time level or phase in level, what are those key pieces where efficiencies could be -- have some real shifts and is that something that can be done in a half day five days a week or three full days or whatever it is? and then i wanted to thank you for the inreese in revenue by the -- the number of free and reduced lunch applications. i think that's been huge. you've heard me say that time and time again. i'm tempted to just hire somebody who goes around and does all that because the revenue we'd be able to get returned based on that has -- is significant. and i just wondered if we know what that revenue increase is, you know, from two years ago when we had significantly less, fewer applications than we currently have. so i'd like to see what that number looks like as well. and real -- i'm really happy with the water systems and nick has been a fireball an i think both the p.u.c. and the department of ed appreciate all the work he's done and have agreed to continue to help support his position for us. want to thank him publicly for that as well. there was an article from dana waldo today that i thought was strong and reminded us all that the work that we need to do and really want to, you know, dana has such a significant role in all of this, as you well know, as well as colleen and paul, i want to thank you especially and i'd like to hear more, colleen, on some of the ideas you have on that. and you know, we have -- what we have kept hearing in dana's article and colleen, we need leadership on this. i'm not sure what that means in terms of what you need from us. i think that student nutrition is a priority just as technology and some of the other things that come through. i think the way we have managed those pieces is through some type of master plan or through some strategic, you know, plan that helps us to understand what you need and what it is and some of the goals we want to reach. it sounds like that's in play and i would love to know when you're thinking you could have that to us because i don't, you know, this is, for me, i know for many others, you know, this is a high priority. this is something we've supported every, you know, step along the way that you've made and really want to continue to that. i don't know if we have the kind of champion you want on the board, but combined, we can be that one champion. and so, you know, as you get to that plates of figuring out what it is you need, i think that would actually help us to sort out, you know, how we can prioritize that for you. and then on the -- this is very cool. i love this. the -- the machine which, you know, i was hearing great things about. i met with your staff and with peter about this. one of the things, though, i had heard was that it might be better to pilot it at a middle school instead of high school because high schoolers have so many more options to go off campus. lincoln has that ability. but many of our middle schools who are pretty limited on that it would be nice to see how that works for them. i don't know if my child can eat another bagel and cream cheese and continue to try to gain weight and grow nutritionally because that's pretty much what he eats every single day, a bagel and cream cheese. and then lastly, i think actually that was -- yeah. no. it's cream cheese. and then the other thing i wanted, the last comment i wanted to make was around, you know, in terms of the progress, there was a time when we knew that the p.o.s. was really important and value youble, the we can't get it in, now that it's there, it's one of those, well, duh moments. so so many of the things you've outlined are duh, to me, and we need to start moving on those pieces. and then grab and go is another one that i just, i really appreciate. it does speak to many of our kids that don't eat breakfast and come in and are sluggish and these are all the things that we are trying to prevent through your department. so thank you all for the presentation. it was really helpful. i've got all this stuff all over the place now because there's so much information and i really appreciate it and i would love to see a plan that can help us to be more helpful to you. thank you. >> thank you to all of you. as you know, area of interest to me for a long time, i'm proud of the work we have done, we have a lot more to do. so i have a few questions i want to congratulate everybody on the progress we've made. especially on the -- this year, all of these things but the review is wonderful and also the increase, the decrease in the cash shortages and you know projections for the way we'll end the year are remarkable in my opinion. i have to -- i have a couple of questions, really questions for you or for you or you about the some of the recommendations that were made. so it seems to me, i was hoping that we were actually going to get more information about what a cooking kitchen, what the impact might be and what it might take to do that and what the -- i appreciate it tissue appreciated, actually, the data about the -- about the balance of the -- how much we spend on food because of course not only is labor expensive here but food is expensive here too. wron how comparable all those things are but it's something that we should be -- one of the things that to me is the most challenging and kind of disturbing thing i'd like to address is that we continually get our kids, whenever we ask them, saying they don't get enough food from our meals. we need bigger portions, especially for high school kids. that's really important and it's just a cost item. and of course they need better food. they want better food. i want them to have better food. and that's more expensive and more of it. those are the kinds of things i would like to have more analysis of so we would know what it would cost or even estimates on what we might be able to do incrementally. it seems to me, and this is why i'm saying superintendents, we need facilities analysis. we have cooking kitchens in elementary school with equipment that doesn't work and all keepeds of things like that that is a matter of, and you know, my hope was that if we could get in some way a feasibility study that would tell us if it would ever be affordable, given the food costs and the labor costs here to actually have a central cooking kitchen, what would it cost? if we were then to decide to build such a kitchen, that could be the centerpiece of a future bond. ren rations -- renovations of existing kitchens could be part of that too. that could be a real possibility. but we don't have -- i don't think we even have the first piece of information to talk about it. let alone plan for it. that i hope we can do. i'm hoping that we can -- i was thinking, and then sort of -- i was thinking before but it follows on what commissioner mendoza said, that there are pieces of planning that we can do, that we could actually do with the staff we have. i'd like to see a plan which you probably have already, or at least some of it, for expanding breakfast participation so we would know what that looks like and that would mean talking to our food bank and to you know, people who plan for elementary school and all kinds of things that you know far better than i but that is obviously a key to addressing the financial issues of student nutrition, to have higher breakfast participation, not to mention we need our kids to eat breakfast, they'll be better learners, happier, more able to address their learning experience in school. so if somebody can tell me at some time if that's a good idea if we can start doing that ithe way way -- away, if -- i'm not oppose at all to finding some outside resources and doing a master plan for the future of student nutrition, how we would get, where we would get, but i also hope and trust we could do some parts of this that would be the components of a master plan that we know we need now. i'm also -- i'm also intrigued by the idea of putting recess before lunch. i think that's a really good idea. and i think it's one of those things that you know people just -- i'm sure you already have done this but if you said to elementary school principals they'd say, we can't do that. it's never like that. never been like that. it's impossible. but you never get to those changes unless you start talk about them. and the last thing i wanted to inquire about or say something about is about the -- also about the higher -- about the -- you know, the point of sale and the meal application returns. so the work there has been remarkable but also i'd lick to know if we are assessing how, you know, sort of compliance with our policies in that area, feeding every hungry child and others, what else we can do. because we -- it's not that -- we're doing great, but we could do better. i think that -- i don't necessarily mean what more you can do, i mean what is not being done on this -- i don't mean us, i mean the administration, what other actions can we take in support of some of the work you have done. i have, as you know, always sort of had a bee in my bonnet about the way we hold the principals responsible. i give them tremendous support for what they've done. they've done a remarkably better job. but i still don't think that -- i don't think that that's -- that we've made that cultural shift in our school district yet. certainly not for everybody. i think it's hit or miss about how many people that run schools embrace the things we are doing and think of it as an asset to themselves and achieving their goals in the school rather than some other compliance thing they have to do and so i think if we could talk about that, not necessarily, not now, but that can be part of our next steps that we can encourage that maybe needs an update of some of the policies we've passed but that also needs an administrative response. i'd like to do that. and i want to thank you all again. i have not -- my enthusiasm for making this a priority has diminished in no way over the years even with all the things we have done. i not only pledge to do everything i can do as a school board member and in my statewide role, i'm happy to do. >> i have two brief comments. i'm just astounded that the district has realized a ceyings of $1 million with a point of sale system and want to congratulate student nutrition. i mean -- that's money we can now use for many other important things. secondly, i just wanted to thank our partners for their very, very thoughtful, intentional, broad-based outreach. i know there's outreach to labor partners, to people at all levels of schools, and it was the san francisco way to look at a difficult problem. i really want to thank our partners and i want to ask, when can we get the report? >> thank you. so i'm very interested in this also because i love food. this is obvious. i do have some questions though. and sort of -- some comments too. first i wanted to know, ethank you for the report, i'm looking forward to reading that with the suggestions, it looks very for row. also i have a good friend, steve henderson who forwarded me an article a while ago about how lunches are served. so it's something i always thought that's very simple that we could do in our district, it is about part of it is about, i think, what commissioner norton brought up about, you know, playing first and then eating so we're settled down and ready to eat and not so anxious to go out and play first. but i think it's also about how attractive our food is display and the way it's served and which food we placed where. like there's a higher consumption of fruits an vegetables if we have it first in line. those type of things. i think that is a very inexpensive thing to do but i thank steve henderson for bringing it to my attention and i think it makes sense. another thing i wanted to say about eating lunch, i think the purpose is, yes, we save some money but i think the purpose is, we want kids to eat their food and we want them to like to eat their food and we don't want it to be seen as a punishment to have to eat the food. i am concerned about the food we waste because actually we shouldn't have wasted food. our students should like to eat the food they eat. part is presentation but also it is the way we feed our students in elementary school. i don't know if you observed this in your report. what i wanted to ask, there are many elementary schools where students are pushed into a cafeteria, it is very crowded. they're monitors are rushing kids to eat. hurry up, hurry up, hurry up. i feel like it's not a very relaxed atmosphere in which to have a meal and a lot of times, students are told not to talk. so we're asking students not to talk during class and then we're asking them once they're released for lunch to sit in this crowded cafeteria and not to talk to the person next to them. i don't know, in my home, dinner is a very communal time. that we are talking. we're talking about the food we're eating. we're -- it's sort of a, i think, to ask our students to hurry up and eat, rush, put pressure on them, people walking around saying, hurry up, eat, don't talk, eat your food, eat your food. it's not a pleasant experience and i think it causes waste for our foods too. i think it's in the man for the which we serve food and i think that's something we can do very inexpensively and just be nice to kids when they're eating and encourage them to eat food and enjoy making eating food a really enjoyable experience. then i have another thing as i am a san francisco unified school graduate, i remember when we used to come our own foods. and it was -- it was quite an experience for somebody who did not have a lot of american food at home. and i have to say it was my introduction to things like meet loaf, you know. -- like meat leff -- meat loaf, you know. kids wanned to eat lunch. i remember people borrowing money to buy the school lunch. it was a really, it was i think, much healthier. i think it was, of course it did have cakes and cookies, we had cakes and cookies, it was fabulous but i do want to go back to explain the idea of cooking your own food. we probably would have a better product, more control over our food, what we serve, how it looks and how it tastes too. and then i wanted to ask about the breakfast thing. the grab and go. so i was on the p.t.a. at galileo high school, we allocated $10,000 as startup money for the grab and go breakfast. i wanted to know what that's about and whether or not we're still charging schools to start their own grb and go or is this being funded by your department? >> i think there are a couple of grab and go program that was gone on for a long time. the question is about how funding is happening. balboa's was first for a long time. ingall lay low joined balboa as one of the first schools. we expanded that to the rest of the comprehensive high schools this year with a grant from think california expanse -- expansion grant funded by c.d.e. we also have money from the breakfast expansion grant for middle schools for next year and the cost that's involved in doing the expansion is basically just the carts and the point of sale mobile devices so that we can do the accountability things that we need to do as children take meals at the doors. that sort of thing. there's not a charge out of the site fwouget participate. >> i think originally there was. originally there was a startup money of $0,000 that they said, if you want a grab and go breakfast, it was a startup fee for the school. the school didn't have the money, the p.t.a. paid for it. we were, i think, happy that more kids were -- but it is a deterrent for having it at your school if you're asking school sites to fund the $10,000. i understand that these schools were under a grant, this expansion but i am talking if we are going beyond the expansion, if we are looking at middle schools to have this, are we then, i would say, it's a little unfair to ask sites to pay $10,000 for startup money to have these things. and i know galileo's p.t.a. put in that money, so i just wanted to make, if our goal is everyone eat breakfast, we don't -- schools are already really strapped for money. we don't want -- so i guess you're going to respond. >> my apologies for not hearing you clearly. i have a hearing problem and even though i have the most state of the art hearing aids on my head, they don't always work well in this type of environment. i do want to share with you, the money that was provided by the galileo p.t.a. was a few years ago and that was actually, i think, frankly, the first one, the first grab and go breakfast that we actually worked on was at balboa high school. it was the first. then because of its success rate, the folks at galileo high school wanted the same and they actually pulled the money together themselves. we did not necessarily go to them and ask them to provide the money. they came to us and said they wanted to have a breakfast program like that and that they were going to pull together and provide the funding support. that was at that time it was even before we had the current point of sale system. we had a different servicer and it was providing for a different set of pieces of equipment at the time and the carts and so forth. but since that time, we have had funding that was brought forth by an organization called share our strength which funded mission high school and the rest of them we applied for all of our other high schools and the middle schools, we applied for grants individually for each school to the california department of education through their breakfast expansion grant and we were awarded that funding for every one that we did apply for. and basically, the money, as nancy explained, goes toward providing the new cart itself and they have a cute little, we have the little point of sale equipment, i don't know if you've seen it at the sites but that's primarily what that funding is for and it also paid for some outreach support as well. >> so did balboa pay $10,000 to get it started? >> i honestly don't remember the total amount, i don't think it was $10,000. i thought it was around $6,000 in total. does that seem like what they were basically funding -- i'd have to look. i could check back. >> it sounds like galileo was the only one that paid $10,000 to have grab and go breakfasts. >> that's correct. >> commissioner mendoza. >> i just had a quick question with railroads to the california endowment grant you got, how much was that? >> for? >> the california -- >> $33,810. >> ok. >> not a tremendous amount. will it allow you to do the work, it looks like a lot of thing that you'll be able to do with it. or a lot of things in and $33,000 doesn't seem like a lot. >> i should also add there's going to be some additional funding that's being provided by san francisco food systems from the department of public health to assist with that. with that particular project as well. >> there's been a lot said by everybody, i don't want to repeat everything but this really, again, thank you for your work and your staff and thank you for our partners to come today. i would -- i think a couple of things people have said, what i'd like to reinforce is for the staff to come up with a plan where then we could actually get behind it and say, let's support this piece or that piece and the cost analysis. i would be interested to see us