Oak Park lunches cost less

The cost of food doesn't always go up.

Cafeteria lunches in Oak Park schools cost 50 cents less after the board of education cut prices beginning April 1.

School officials hope that reducing prices will encourage more students to purchase cafeteria food.

After lunch prices were raised last year, the number of students buying school lunches dropped, said Julie Suarez, district director of business operations.

"We're trying to assist Oak Park families during these difficult economic times," Suarez said.

Refunds will not be given for lunch tickets that were bought before the reduction. The cost for lunches will now be $3.75 at the elementary schools and $4.25 at the middle and high schools.

As part of the costcutting measure, the district eliminated the position of director of child nutrition. Laurel Goins, a former marketing director for the Whole Foods grocery chain, had been hired in 2007 as part of a push to improve cafeteria food offerings and to meet new state and federal school menu guidelines.

"She is a casualty of our budget situation," said Superintendent Tony Knight said. Suarez will take over when Goins leaves April 19.

Oak Park's lunch prices rose last year to $4.25 at the elementary schools and $4.75 at the middle and high schools, the priciest among local districts. School officials said the increase was due to a combination of increased transportation costs because of high gas prices at the time and the more expensive natural foods being offered.

Julie John's two sons, who attend Brookside Elementary School, only buy lunch on Fridays when pizza is served.

"I've always thought the price for one slice of pizza was too high," John said.

Eric Kellenberger, a fifth-grade Brookside student, stopped buying lunch this year due to the increased price and what he felt were small portions.

"I sort of boycotted the price when it went up," said the boy's mother, Lauren Kellenberger. "If the prices come down, Eric will probably buy lunch once weekly."

Changes continue in order to save money. More food, such as macaroni and cheese, will be made from scratch rather than bought pre-packaged. Cooking on site and buying items such as flour, sugar and pasta in bulk will be less expensive, Suarez said. Large containers for ketchup and mustard will be used instead of individual packets, which will reduce waste. Sandwiches will be wrapped in paper rather than sold in pricey containers.

"We're going to work very hard to get this going," Suarez said.

Some of the menu changes will include a pancake bar with fresh fruit toppings and breakfast pizza.

Lunch in Oak Park includes one entree, two sides and a carton of milk or a 4-ounce water bottle.