THUNDER BAY — The Lakehead District School Board is looking to contract out food service operations in its three high school cafeterias, leaving unanswered questions over how the change could impact food options and costs for local students, as well as staffing.
School board leaders called the change necessary in the face of mounting losses on its cafeterias at Hammarskjold, Superior, and Westgate high schools.
Pending final approval of the board's 2023/24 budget later this month, the board plans to issue a request for proposals to operate its food services beginning in September.
In the longer term, the board is promising to explore a different school food model led by its culinary program.
“The cafeterias in their current model … are not sustainable into the future,” said director of education Sherri-Lynn Pharand in an interview.
“The important message for students and families is that there will continue to be cafeteria and food services available in our high schools. It will just look a little bit different. We’ll be ready by fall to unveil what those plans look like.”
Asked if there's any guarantee cafeterias will continue to offer food at similar quality and cost under a private operator, Pharand called it too early to say.
“What I can say in terms of guarantee is schools have a healthy foods policy," she said. "Whatever food we serve in our schools … have to follow that policy.”
Net losses on cafeteria operations have recently exceeded $300,000 a year, said superintendent of business Kirsti Alaksa, and were projected at $370,000 this year.
The province does not provide funding for food services, Alaksa noted, saying losses on cafeterias mean the board has less to spend on other educational priorities.
The board’s draft 2023/24 budget projects no food services costs, reflecting hopes the agreement with a private operator will be revenue-neutral for the board.
Despite the board’s struggles to break even on its cafeterias, Alaksa said she’s optimistic about interest from private operators.
“We do have a significant amount of students in our schools, and there’s definitely opportunity there,” she said. “It’s just the cost model ... didn’t make it sustainable to keep our food prices low for kids. It really is just trying to do what’s best for kids in the end.”
Board officials said they're not yet sure how the change will impact staffing, but can’t rule out the possibility of job losses.
Any losses are more likely to hit recent custodial hires than the seven cafeteria workers employed by the board, who would be offered reassignments, said Rodney McGee, president of CUPE Local 2486, which represents custodial and food workers.
“They do have collective agreement rights that allow them to bump into custodial positions,” he said. “Working with the board, we tried to [keep] as many jobs as possible. But usually when you go into the bumping procedure, there is fallout at the bottom, and we’re not sure what those numbers are yet.”
McGee said he understands the need for the change, but called it disappointing.
“[For] the cafeteria managers who have built relationships with the students over the years in their high schools, it has been difficult,” he said.
“We’re really hoping that it’s only a year and that we can get back to our members providing food services for the students.”
He believes the introduction of provincial healthy food and beverage policies for school food in 2010 contributed to the declining viability of local cafeterias.
“It takes away a lot of revenue,” he said. “Students are looking for other places to go, and if you look at a school like Hammarskjold, within a five-minute walk, there are at least 10 fast food joints where students can go get what they want.”
“The other big issue after COVID was Skip the Dishes became a thing, the kids now get Skip the Dishes delivered right to the school."
McGee said the union has concerns over introducing a for-profit model into schools, as well as the quality of jobs under a private operator.
“With contracting out, they’re not good jobs with benefits,” he said. “It’s real difficult — if you’ve worked in the food industry, you know what I’m talking about.”
The board hopes the RFP could attract local bidders, Pharand said, but didn’t rule out the possibility of a larger provider like Aramark or Sodexo securing the contract.
“Until we put it out there, we won’t know. We’re hopeful, because we like to support local to the extent that we can, but until we issue an RFP, we don’t know.”
The student-led model the board will explore in the longer term could involve the Specialist High Skills Major (SHSM) culinary program.
“Our goal is to have student involved,” said Pharand. “We think it’s an authentic, hands-on learning experience that will help develop their skills and be part of a pathway towards graduation.”
“In the short term, we will need some support, but in the long term, that is our goal.”
Board chair Ellen Chambers declined comment for this story, calling it more appropriate for budget committee chair Scott Wemigwans to field questions until the draft budget is fully ratified.
Chambers acknowledged the full board has already discussed the food service changes and tentatively voted to approve them. That vote will be ratified at a June 27 meeting.
In an interview, Wemigwans said while the details of the model for next year remain uncertain, the board is focused on ensuring quality food service.
“We made it extremely clear… that we want to make sure there’s a lot of healthy options available to the students," he said. "We expressed to Pharand and Alaksa that was one of trustees’ top priorities to ensure that service is still provided at a high level.”
