Food Service Director: ‘They Depend on These Meals.’

Federal Cuts Would Affect Student Access to Healthy Food

LANSING – Amid a federal effort that would significantly reduce the number of students who qualify for free or reduced-price meals, local and state officials are speaking to the importance of Michigan school meal programs, and the role school meals play in academic achievement and performance. 

“I have children who wake themselves up before 8 a.m. just to get themselves breakfast during the summer,” said Mrs. Dawn Pully, director of food service at Bendle Public Schools. “We have children as young as 6 walking by themselves to come eat. They depend on these meals. They follow the rules, they stay and eat and come back for lunch.” 

Located in Genesee County, Bendle Public has 1,002 students, 88% of whom are economically disadvantaged. The school district provides meals for K-8 and high school students. A variety of food is served such as fruits and vegetables, whole grains, lean proteins, and low-fat dairy.

Meanwhile, on Capitol Hill in Washington, D.C., an effort is underway to reduce the number of students who qualify for free or reduced-priced meals. Currently, under the federal Community Eligibility Provision, a school qualifies if 25% of students are eligible for free or reduced-price school meals. In January, U.S. House Budget Committee Chair Jodey Arrington proposed raising that minimum threshold to 60%. If the proposal were enacted, the families of hundreds of thousands of Michigan students who currently get free meals could be required to pay for these meals or pay for a portion thereof, and/or the state could be forced to pay additionally to continue to feed the same number of children without charge to families.

Michigan is one of only eight states in the nation that offers a statewide free meal program for all public school students. The Michigan School Meals Program provides free breakfast and lunch to students in pre-kindergarten through grade 12 in participating schools. It is a federal- and state-funded reimbursement program that covers the cost for all students, regardless of household income. 

Recently, the State Board of Education heard a presentation on the subject. It was led by Dr. Diane Golzynski, deputy superintendent, Division of Business, Health, and Library Services; Dr. Deanne Kelleher, director, Office of Health and Nutrition Services; Mr. Richard Browder, Brighton Area Schools, director, Food Service; and Mrs. Pully. 

Brighton Area Schools in Livingston County has 5,796 students, of which 10% are economically disadvantaged, Mr. Browder said. 

"I've watched students who used to come in late now arrive early for breakfast every single morning,” Browder said. “I've seen high schoolers who used to skip lunch because they didn't want to be singled out for free meals, who now eat with their peers because every student gets the same meal, no stigma attached," Browder added. "If the program were to go away, we'd likely see a sharp decline in participation, especially from students whose families are just above the income limit but still struggle to make ends meet. These are students who benefit most from universal meals. They're the ones who may not qualify for free meals but also can't reliably bring lunch from home." 

Since the start of Michigan School Meals Program in the 2023-24 school year, 31% more students are eating breakfast at school, with average daily participation increasing to 375,956 students in October 2024. Twenty-five percent more students are eating lunch at school.

In many instances, local schools and MDE partner with Michigan farms to provide healthy produce to students and income to farmers.

“Children who eat well have a greater opportunity for academic success,” said State Superintendent Dr. Michael F. Rice. “We remain committed to providing nutritious meals for the benefit of our students and their families while supporting Michigan farmers. Our effort is consistent with Goal 3 of  Michigan's Top 10 Strategic Education Plan, to improve the health, safety, and wellness of all learners.”

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