SACO — C.K. Burns School in Saco recently received a $2,644 grant to help implement a breakfast program.

The school received the money from Full Plates Full Potential, a nonprofit organization dedicated to ending child hunger in Maine. The organization provides funding to increase access and participation in USDA child nutrition programs.

Nine schools in Maine were granted a total of $26,000 from Full Plates Full Potential, according to a press release from the organization.

Other schools in York County which received money were York Middle School, which received $2,500 and Shapleigh School, which received $500.

The money at C.K. Burns will be used to fund a cart for staff to serve breakfast items on the second floor of the school, so that students don’t have to go downstairs for breakfast, said Superintendent Dominic DePatsy at a recent school board meeting.

He congratulated Sue Morrell, the school department’s director of food service, for successfully applying for the grant. 

The cart will be used to implement a “Grab ‘N’ Go” program at the school according to an announcement on the school district’s Facebook page.

Under the “Grab ‘N’ Go” model, prepackaged breakfasts are distributed to students as they arrive at school. 

Traditional breakfast in the cafeteria offered before the bell isn’t meeting the needs of all  Maine students, as many students arrive at school just as the bell rings or later and do not have the time to get breakfast before starting their day, according to a press release from Full Plates Full Potential.

The organization said programs like “Grab ‘N’ Go” allow all students the opportunity to eat a healthy breakfast before starting their school day.

“Besides meeting their nutritional needs, a full belly allows students to focus on their academics and to reach their full potential,” said Michelle Lamm, chair of the FPFP breakfast sub-committee and supervisor at the Preble Street Maine Hunger Initiative, in a written statement.  

— Staff Writer Liz Gotthelf can be contacted at 282-1535, ext. 325 or [email protected].