Cafeteria Policy: Students may bring a prepared lunch or purchase lunch in the school cafeterias. A breakfast program is offered in both buildings. For payment of meals in the Laurel School District Cafeterias, each school student has a computerized debit account into which money is deposited by the parent/guardian. After scanning, the computer will display the status of the account. If there are sufficient funds in the account, the cost of the meal is deducted. If the student is eligible for a free/reduced meal, the account will be credited accordingly. No food or beverage containers or open containers of any kind may be taken out of the cafeteria.
KINDERGARTEN SNACK & MILK
Kindergarten Snack & Milk: Kindergarten snack/milk are not kept separate from lunch and breakfast accounts. Snack milk is not covered under the Free and Reduced Lunch Program.
FREE & REDUCED LUNCH PROGRAM
Free and Reduced Lunch Program: Ala carte items are not able to be purchased under the Free and Reduced Lunch Program. PLEASE NOTE: In order to quality for a reimbursable lunch, you must choose 3 of the items offered: meat/meat alternative, fruit, vegetable, bread and milk. For breakfast, a student must select 1/2 cup of fruit or 1/2 cup of juice. For lunch, a student must select 1/2 cup of fruit or 1/2 cup of vegetables. You can apply for the school lunch program here: [CLICK HERE]
SUMMER LUNCH PROGRAM
Summer Lunch Program: Although the Laurel School District does not provide a summer lunch program, please refer to the website below for the availability of summer meals in our area: [CLICK HERE]
Ms. Carrie Bonyak, Food Service Director/Nutrition, Inc.
724-658-9056 ext. 1945
Elementary Breakfast: $0.75 Lunch $1.35
Jr/Sr High School Breakfast: $0.75 Lunch $1.85
Adult Breakfast: $2.00 Lunch: $3.50
All Milk: $.35
NUTRISLICE - MENUS
Make checks payable to: Laurel Cafeteria Fund with the student’s name on the memo line. If giving elementary students cash, please place in an envelope with the child’s name on the outside in case the student misplaces the money. In that way, the staff can properly credit the correct account.