Jeanne Reilly has been the Director of School Nutrition in RSU #14, Windham-Raymond, Maine, for 12 years. Her rural district serves 3300 students. Prior to March 2020, the district’s free/reduced percentage was 34 percent.
What was the biggest challenge that you had to overcome in the past year? Jeanne’s personal and professional challenges have been intertwined. On a personal level her challenge has been exhaustion, making it hard to find a positive attitude every morning. Professionally she needed to keep her staff positive, engaged and connected to each other. She needed to keep them focused on the “Maine” goal – their core mission to feed the district’s students – while maintaining staff levels. Motivation was critical but also challenging with constant changes in learning plans, USDA waivers and personal safety recommendations. If you are reading this, you probably know these struggles all too well.
What achievement are you the proudest of during COVID-19? Through a seemingly endless round of pivots, Windham Raymond School Nutrition Program staff have stayed flexible, open-minded and innovative. They currently serve meals in four ways (cafeteria, other areas of schools, curbside and delivery) and have maintained 75 percent of pre-pandemic participation with only 40-50 percent of students in school at any point. Jeanne is rightly proud of her team’s achievements which she attributes in large part of years’ of trainings (customer service, culinary, HHFKA regulations, etc.) and team building. Her leadership goal has been to enable her team to grasp an idea quickly – and to run with it.
Support from the district and the communities served by RSU #14 has been vital to maintaining participation and positive perception of the program. Jeanne is proud that the program was able to build their already-strong communication channels to let their customers know that (1) we are here to provide nutritious, safe food for your families and (2) we will keep you updated on inevitable changes asap. Their strong social media presence and regular Eblasts helped to market emergency meals and to provide ongoing education about nutrition, food safety and other critical issues.
What innovation(s) have you made that you will continue using in the future? “In order to meet social distancing guidelines, we have been serving meals to students throughout our buildings – classrooms, hallways and access points. This has been very successful and we plan to maintain it in the future.” Jeanne notes that they have been able to demonstrate to teachers and administration that feeding students is essential and that serving in a variety of locations can be efficient, effective and safe.