Food Service & Face Coving Update

Posted on 09/27/2020
Food Service & Face Coverings

Dear Parents and Guardians,

I am pleased to share, beginning October 1, 2020, RSU 25 will be adjusting our food and nutrition program to offer breakfast and lunch free of charge to all students.  This waiver has been granted by the United States Department of Agriculture and will expire December 31, 2020.  Even with this waiver, please complete and return the free and reduced application for the nutrition program you received at the beginning of the year.  This waiver is temporary and it will be important to have the application complete and on file for a smooth transition when we return to business as usual.

What does this mean?  By operating under the guidance of this waiver all students may be provided breakfast and lunch free of charge.  Each school will have established procedures for both breakfast and lunch for students who are attending in person.  

  • For students who are attending in the hybrid model they will need to pre-order the next day’s meal, in the morning, on the days they are in attendance.  At the end of the day they are in attendance they will receive the following day’s meal prior to going home. 

  • Fully remote students may participate in this program by contacting us at 307-8810.  A meal bundle for the following week will be prepared and ready for pick up at the Bucksport Middle School on Friday’s between 1pm and 2pm.  Orders should be placed the Wednesday before the Friday pickup. 

If you have any questions regarding this information please contact us at 307-8810 and we will be happy to assist you.

On another note, we have received further clarification regarding face coverings and the need for them to be at least two layers of fabric.  If your student is using a neck gaiter, please make sure it can be doubled up and still cover above the nose and below the mouth.  If your student needs additional masks please let your child know to contact the office of their school.

Thank you for your patience and understanding as we continue to adapt.


Jim Boothby