Cincinnati Public Schools. Jessica Shelly, MBA, SNS, REHS Food Services Director
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1 Cincinnati Public Schools Jessica Shelly, MBA, SNS, REHS Food Services Director
2 Cincinnati Public Schools 35,000 Students in 53 Schools: 75% free and reduced 76.2% ethnic minority 100+ different languages School Lunch: Participation: 84% Elementary 68% Secondary Lunch Prices: $1.75 Elementary $2.00 Secondary No Reduced Category School Breakfast: Provision 2 Breakfast in All Schools in Universal Breakfast since 2004 Reimbursable Vending Machines in all 14 secondary schools BIC, Grab n Go, and/or Breakfast After First Bell in 35 elementary schools Breakfast Participation: 68% Elementary 36% Secondary Other Programs: Summer Food Service Program at 108 sites Farm to School Initiatives including 17 school gardens Fresh Fruit and Vegetable Program at 29 schools Afterschool Snack Program at 38 schools Fresh Fruit choices in every school, every day Garden Salad Bars in every school, every day
3 Meeting Sodium Target One It s kinda like playing a game of Jenga You need to work strategically and creatively with your menu planning Without toppling your participation
4 Salad Bar = Idea Station Add a creative banner across the top of the salad bar to help students figure it out
5 Offerings & Options Matter Students can create their own burger with toppings from the vegetable and toppings bar Topping bar includes shredded romaine, sliced red onion, pickles, jalapenos, banana peppers
6 Empowering Choice, Respecting Preferences Spice Station at the Salad Bar No sodium spices allow the students to become the chef
7 Working with Vendors to Find Exciting, New Products Mushroom Beef Patty Calories: 127 Fat: 8g Sodium: 199mg Beef Burger Patty Calories: 180 Fat: 13.5g Sodium: 310mg Lower calories, fat, and sodium allowed us to offer additional menu choices Elementary Schools: Cheeseburger High Schools: Cheeseburger & Turkey Bacon Cheeseburger
8 TURLOCK UNIFIED SCHOOL DISTRICT
9 Turlock Unified School District Scott Soiseth, Director of Child Nutrition, 18 years.
10 CDE Ambassador One of four original Ambassadors. Traveled to over 20 districts. Presented to over 200 Directors. 1 of the first 15 Districts to implement California Thursdays.
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12 Turlock Unified School District 14,023 students K-12 district 9 Elementary 1 Junior high school 1 Middle School 2 large High Schools 1 Continuation High school
13 Percentages / Participation Free 52% Reduced 10% Paid 38% Free 1,267,971 served / 85 % participation Reduced 167, 890 served / 70 % participation Paid 272,268 served / 30 % participation 68% participation rate.
14 Menu 10 month menu, 3 week cycle. Elementary 3 Entrees Secondary 15 Entrees, plus seasonal options
15 Menu cover
16 Elementary menu
17 Secondary Menu
18 Met sodium target
19 Meet target 2: 6-8/ 9-12 menu
20 How do we do it! Cathy Ford, Manager of Child Nutrition Turlock Unified School District. If we were not serving the quality of food that we are, we could not meet the targets!
21 What is our style? What ever comes to me in my sleep Fresh meals. Exciting eating environments. Great marketing. Healthy choices. As far away from the perception of school lunch as possible That is changing!
22 Farm to School 100 % local produce. 85 % Entitlement towards DOD. $100,000 towards USDA pilot program. 15% Brown box. 0 $ towards further processed items.
23 Principles of Scratch cooking/ Speed scratch/ plated items. Fresh ingredients. Procurement Local free range chicken. Local all natural turkey. Local never ever and grass fed tri-tip/ burgers. Local Dairy products. Fresh local breads. All natural pastas and sauces. 90% California fresh menus. 3-5 natural ingredients only.
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25 Fruit stands
26 Speed line
27 Rotisserie Chicken
28 Cooked Tri-Tip
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37 Packaging
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40 Meet Vai
41 Real Fresh Packaging
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43 Marketing
44 Marketing
45 Water Station
46 Water Bottle Used and Sold throughout the District
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59 CONTACT INFORMATION Scott Soiseth, Director Turlock Unified School District 1441 Colorado Ave, (209)
60 May I answer any questions?
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