BY JEFF CHUDZINSKI
North Country This Week

MASSENA — Massena Central School District has served more than 29,000 meals this year to students and staff, despite numerous staffing and supply issues.

“Overall, the food service department is doing well this year. We’ve definitely had some challenges with purchasing, staffing, renovations to deal with due to the pandemic and capital project but we’ve held strong,” said Peter Bertrand, Massena Central School District food service manager.

Bertrand recently presented to the district board of education, highlighting the numerous ways he and his staff have worked through COVID related challenges and shortcomings.

Bertrand said a number of producers he would typical use have stopped producing all together or have a severely limited production due to COVID.

“Some days we didn’t know what were were getting until the truck pulled up to the building,” he said.

In an effort to mitigate risk and ensure all students will have plentiful options, Bertrand said he and his staff have stockpiled numerous food options, including chicken patties, nuggets and chicken balls.

Rising food costs, coupled with supply chain issues and a new styrofoam container ban have complicated an already complicated position, Bertrand said.

But not all is bad, with new food options and alternatives being well received, he said.

“Through this adversity, we have discovered many new, well received products that came with the substitutions. Zucchini bread, whole grain pastries, Mexican pizzas are an example of such products,” he said.

Students will receive full, complete meals and substitutions have been kept to a minimum, Bertrand said.

This comes to light in stark contrast to an ongoing controversy at Parishville-Hopkinton Central School, which has come under fire recently after a public complaint by a parent went viral on Facebook. The Facebook post was covered by Fox News, The New York Post and former Star Trek star George Takei.

Despite staffing issues, Bertrand said his staff have done a great job of balancing the needs of each kitchen in the district, including many that have worked at minimum staffing.

USDA free meals have also continued through the school year, allowing every student to receive free meals. Bertrand highlighted the program, stating the program “has tremendously increased program involvement.”

“I am proud of the hard work of my staff to support our students, staff and community through these challenging times,” Bertrand said.