Child Nutrition Program Child Nutrition Program Summer Food Service Program 2016 Universal Free Breakfast 2016/2017 Michelle Zirnis Director Child Nutrition Program August 18, 2016

The CNP Summer Food Service Program Expanded Outreach in Summer 2016 Efforts to Optimize Outreach in the Current Period; Conducted research to target areas of greatest need throughout the City of Huntsville Food Truck/Bus donated by Durham School Services enhanced Program mobility and range Contacted churches and community service partners to offer the program to their summer participants

The Summer Food Service Program Served 125,500 Meals During Summer 2016, a 45% Increase Over Summer 2015

Beginning with 2016/2017 School Year, all HCS Schools will offer Free Breakfast in the Classroom Program Participation Guidelines; All HCS students may eat breakfast free of charge Available across all District schools (some programs will be implemented the second week of school year) Schools can offer either (or both) of two service options – Catered Services Option or Grab-and-Go Option HCS will become the only District in the State of Alabama Offering Universal Free Breakfast in the Classroom Received commendations from Ms. June Barrett, ALSDE Director of Child Nutrition Programs Increased Program offerings spur student participation, which is a primary driver of Food Service Program sustainability and profitability

Beginning with 2016/2017 School Year, all HCS Schools will offer Free Breakfast in the Classroom Program Participation Guidelines; All HCS students may eat breakfast free of charge Available across all District schools (some programs will be implemented the second week of school year) Schools can offer either (or both) of two service options – Catered Services Option or Grab-and-Go Option HCS will become the only District in the State of Alabama Offering Universal Free Breakfast in the Classroom Received commendations from Ms. June Barrett, ALSDE Director of Child Nutrition Programs Increased Program offerings spur student participation, which is a primary driver of Food Service Program sustainability and profitability

As Student Participation Rates Increase, Program Revenues Increase and the Labor Costs Remain Relatively Fixed

As Student Participation Rates Increase, Program Revenues Increase and Food/Material Costs Increase Relatively Proportionally

The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates

The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates Loss Position

The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates Breakeven Point Loss Position

The Extent to Which Program Revenues Exceed (or Fail to Exceed) Total Program Expenditures, Depends Primarily on Program Participation Rates Gain/Profit Position Breakeven Point Loss Position