USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S

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1 USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S

2 8:30 8:45 Welcome 8:45 9:00 Professional Standards 9:00 9:15 USDA Food Tool Kit Updates Top Tomato Award 9:15 9:30 ISBE Updates 9:30 10:00 Let Forecasting Be the Solution Key Area Operations (CEU: 0.5) 10:15 11:15 DoD Produce Update Key Area Operations (CEU: 1.0) 11:30 12:30 Break-out Sessions Menu Planning and USDA Food Planning for Beginners Best Practices for Procurement and Bidding of USDA Reprocessed Foods 12:30 3:30 USDA Foods Show Exhibit *Food shows are not eligible for SNA Key Area Hours Key Area Operations (CEU: 1.0) Key Area Operations (CEU: 2.0)*

3 Come for 10+ hours of professional development CEUs, but stay for the fun! Highlights: NEW and specially designed for operations staff, an exclusively Management Seminar that runs concurrent with the annual conference More to come, so stay tuned... Special book reading and signing with the author of the Lunch Lady graphic novel series, Jarrett Krosoczka Inspiring keynote speakers including Andy Core (Having the Juice to Get and Maintain Customers), Mary Milla (What s Your Point?) and Tommy Waffor (Inspiring Customer Centered Teams) Informative breakout sessions, expansive food show (Tuesday, ) and lots of networking

4 DOD FRESH PRODUCE Peter Sikorski, CPA, Chief Financial Officer, Get Fresh Produce Stacy Lenihan, MS, RD, Township High School District 211

5 THE DEPARTMENT OF DEFENSE FRESH FRUIT & VEGETABLE PROGRAM Allows schools to use USDA Foods entitlement dollars to buy fresh produce The web-based Fresh Fruit and Vegetable Order/Receipt System is the ordering mechanism for the DoD Fresh program (FFAVORS)

6 BENEFITS Flexibility Consistency Quality Variety Online ordering and fund tracking

7 HOW TO PARTICIPATE Schools must indicate on the Illinois Commodity System if they plan to participate under DoD Fresh Fruits and Vegetables on the Annual Order Form The amount to be used for this program must be specified in the Total PAL $ s to spend on DoD field Each school district decides on the amount to allocate Use it or Lose it

8 HOW TO PLACE AN ORDER Orders can be placed weekly After an order has been received, a goods receipt is required to be completed within 7 calendar days School DoD Vendor List by city is available on ISBE s website

9 GUIDELINES FOR ORDERING Customers can order a maximum of 10 CALENDAR days from the current date No orders can be placed or changed within 72 hours (3 business days) of delivery

10 HOW THE MENU EVOLVES Catalog will change throughout the year, based on domestic availability of products Initial catalog is 128 items. This can shrink to as few as by spring due to changes in domestic availability; then, it starts to come back to full as we get into March Example: Strawberries: August- November, then gone, back in February-May Innovation where possible : New in 2015: multicolored Baby Carrots, Baby Kale, Arugula

11 SEASONALITY Buy: Avoid: - Citrus, September-November - Pears, March-June Broccoli & Cauliflower, - Peppers, April, May September - Potatoes: Sept-Nov - Romaine Hearts: Feb-Apr - Precut Lettuces, November- January - Squash: Aug-Sep - Celery: December - Corn: February - Watermelon: September - Sugar Snap Peas: Sep-Nov - Honeydew & Cantaloupe: Aug-Sep - Grapes: January Always: - Apples, Beans, Carrots, Cabbage, Mushrooms, Spinach, Spring Mix

12 FRESH VS. CANNED VS. FROZEN Cost Comparison Nutritional Content Shelf Life Student Preferences

13 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Raw Vegetable Cups Fresh Fruit Cups Individually packaged fruit & vegetables convenient for satellite programs

14 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Kale Chips Wash kale Dry Well Tear into pieces Spray or coat with oil Season with: Cumin Red Pepper Flakes Garlic Soup Zucchini Broccoli Carrot Cauliflower Potato

15 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Entrée Salads Chicken Caesar Chopped Chicken Strawberry Spinach Chef Tomato, Basil, & Mozzarella Southwestern

16 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Entrees Taco Salad/Built to order burrito bar Pasta Primavera with Sautéed Veggies Vegetable & Hummus Bistro Box Roasted Veggie & Cheese Flatbread Eggplant Panini

17 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Entrees Baked Potato & Chili Bar (potatoes, broccoli) Homemade Lo Mein (cabbage, bok choy, carrots, onions) Yogurt Parfait (fresh berries) Vegetable Pizza

18 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Baking Whole Grain Zucchini Muffins

19 UTILIZING FRESH PRODUCE IN YOUR DISTRICT Herbs Cilantro Basil Freezing Herbs Cilantro Three Bean Salad Tomato Basil Mozzarella Salad

20 YOUR PRODUCE SUPPLIER SHOULD Deliver you 95% usable product, or you should demand a replacement within 24 hours; if you are wasting product the minute it comes in the door, you need to hold your supplier accountable Be flexible, and help you out when you have an emergency or need special handling/pricing/service Receive their bulk produce inbound several times per week, minimizing age, maximizing shelf life in your coolers Offer you the ability to be innovative Be food safe Maintain cold chain Prevent cross contamination with allergens Have a full traceability program

21 RECEIVING FRESH PRODUCE Inspect your produce at time of delivery, but certainly no less than 24 hours from delivery If there is more than 5% unacceptable product (i.e. 2-3 apples in a case), reject it or call your supplier for a replacement If there is hidden damage, i.e. lettuce looks good on the outside, but you cut into it and it is brown, contact your supplier as soon as you find out; if possible, take picture (supplier should use that for QA training) Credit requests within 24 hours should be accepted Hold bad product for your supplier to pick up

22 HANDLING PRODUCE TO MAXIMIZE QUALITY Don t wash produce well before it will be served (such as at time of receiving); prewashing adds moisture, which will decrease shelf life, sometimes dramatically Apples: Let them warm up before washing, so as not to expose the wax. Wax is not harmful, but can give apples unattractive sheen Berries: Freeze them; Avocados: place in water Avoid Ethylene exposure where possible

23 ETHYLENE Store products in your cooler to avoid premature aging Ethylene is a naturally occurring gas that is given off by ripening fruit Ethylene gas can prematurely age highly sensitive vegetables Ethylene gas can also hasten the ripening of under-ripe fruit (peach in a brown bag) Separate ethylene producing fruits from vegetables whenever possible

24 ETHYLENE Emits Ethylene Apples Cantaloupe Honeydew Unripe Bananas Tomatoes Peaches Plums Avocados Prematurely Aged by Ethylene Broccoli Cabbage Carrots Cauliflower Cucumbers Squash Peppers Watermelon

25 FRUIT SHELF LIFE Apples: 1 month Citrus: 6 weeks Grapes: 2.5 weeks Pears: 2 months (assuming unripened) Melons and Pineapple: 1 week Stone fruit: 3 weeks (assuming unripened) Avocados: 3 weeks (unripened)

26 VEGETABLE SHELF LIFE Carrots: 1 month Beets, Parsnips: 2+ months Cabbage, Cauliflower, Cucs, Peppers: 1 week Onions: Several Months Potatoes: Several Months Most lettuces: 1 week Broccoli, Brussels Sprouts: 5 days Mushrooms: 3 days

27 COST SAVING TIPS Split cases are more expensive, and it is justified: additional labor, packaging, labeling, traceability Bulk versus split cases example: 50lb Yellow Onion: $17.80 ($0.356/pound) 10lb Yellow Onion: $7.30 ($0.730/pound) You could throw out more than 50% of the bulk sack, and still come out ahead in total cost

28 CUT IT YOURSELF? Is it worth prepping yourself again? Romaine 24ct: $0.75/pound Chopped Romaine 6/2lb: $1.90/pound, $2.13 Do the math on: Romaine, Cauliflower, Celery, Melons Don t bother on Carrots, Broccoli

29 LOCAL AND FOOD SAFETY Everyone is getting more focused on Local Problem #1, outside of September and a little October, school is not in session during local harvest in Chicago (mid-june to Oct.) Problem #2, is this food up to quality expectations? Problem #3, is this food safe? Local is getting there, but still far below big farm standards No precooling of product; significant loss of temperature control Transportation issues Unreliable supply Lack of 3 rd party audits Lack of water Lack of sanitation training