School Meals Programs

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1 Lessons Learned: School Meals Programs October 1, 2010 Jean Ronnei, SNS Director, Nutrition and Custodial Services Saint Paul Public Schools

2 SPPS Demographics 39,000 Students Over 70 languages/dialects 73% F/R eligible Participation % breakfast 76% lunch Financially Solvent $22 mil budget $3.3 mil unreserved fund balance 34% food cost Nutritional Profile (Lunch) % of calories fat 25 % of calories sat fat 6.6 Vitamin A 105% Vitamin C 83% Iron 65% Sodium 1250 mg

3 Revenue Sources - Lunch (severe need) Federal State Local Total Free $2.74 $0.12 $0.00 $2.86 Reduced-price Paid (elem.) Paid (sec.) * Commodity Entitlement Value of $ is received per lunch Limited funding for healthy meals

4 Cost of Quality Rosemary & Olive Oil Roasted Red Potatoes Chicken Nuggets Tater Tots Banana Fresh Veggies Salad Greens Whole Wheat French Bread Milk Chicken Nuggets Roasted Rosemary Potatoes Banana Fresh Veggies Salad Greens Whole Wheat French Bread Milk Food cost per meal $0.82 $1.09 Participation 18,266 18,266 Total Revenue $48,629 $48,629 Total Food Cost $14,978 $19,910 Net $33,651 $28,719

5 Best & Worst Sellers: Parents/kids are choosing hamburgers, chicken patties and chicken nuggets instead of healthier perceived lunches Need to make popular meals with healthy ingredients Free/Reduced Paid Total Top 3 Menu Items Cost Participation Participation Participation Hamburger $ ,329 4,143 18,472 Chicken Patty Sandwich $ ,323 4,131 18,454 Chicken Nuggets $ ,206 4,170 18,376 Free/Reduced Paid Total Bottom 3 Menu Items Cost Participation Participation Participation Thai Peanut Chicken & Noodles $ ,081 3,048 16,129 Enchilada Bake $ ,174 3,049 16,223 Beef Barley Soup & Focaccia $ ,062 3,520 16,582

6 SPPS Progress Towards IOM Standards Met Milk IOM Recommendations (Breakfast & Lunch) SPPS Actual Food Based Met or Not Met 8 fl. oz., fat content to be 1% or less Offer 1% and skim only YES Flavored milk must be fat-free Flavored milk is fat-free YES

7 SPPS Progress Towards IOM Standards Met Fruits and Vegetables Met or IOM Recommendations SPPS Actual Food Based Not Met 1 cup per day (breakfast) Apples, oranges and/or banana and 100% juices offered daily YES ¾ - 1 cup veggies and ½ - 1 cup fruit In addition to hot vegetable, offer an YES (lunch) Unlimited Choice Bar * Must include ½ cup orange, dark green leafy vegetables & legumes per week Offered at least 2 or more times per week YES

8 SPPS Progress Towards IOM Standards Met Meat or Meat Alternative and Grains/Breads Met or IOM Recommendations SPPS Actual Food Based Not Met At least half of the grains to be whole grain rich oz. M/MA daily average over 5-day week (lunch) More than 90% grains are made YES with >50% whole grain flour (breakfast) More than 60% of grains are made YES with >50% whole grain flour (lunch) 10 oz. M/MA over 5-day week YES

9 SPPS Progress Towards IOM Standards Met Fat % of total calories over week IOM Recommendations SPPS Actual Food Based Met or Not Met Breakfast: <30% total fat 24.2% <10% saturated fat 9.4% 0 grams trans fats 0 grams per serving YES Lunch: <30% total fat <10% saturated fat 0 grams trans fats 24.8% 67% 6.7% 0 grams per serving YES

10 SPPS Progress Towards IOM Standards Not Yet IOM Recommendations Starchy vegetables limited to ½ cup per week Met or SPPS Actual Food Based Not Met cups per week NO Grains per day PLUS 1-2 M/MA (breakfast) Calories: K-5: (breakfast) K-5: (lunch) Sodium: K-5: <430 mg (breakfast) (by year 2020) K-5: <640 mg (lunch) (by year 2020) Offer 2 grains or 1 grain and 1 M/MA K-6: 613 K-6: 664 minimum (as required) K-6: 593 mg K-6: 1250 mg NO NO-due to current regs NO

Fresh made wraps and sandwiches Sauces, gravy, lasagna, meatloaf, pasta WW Breakfast breads, pizza crusts WW

11 SPPS Programs / Operation Style Cook/Chill Central Kitchen Ship out once daily Brown Box Commodities Make items such as. Fresh made wraps and sandwiches Sauces, gravy, lasagna, meatloaf, pasta WW Breakfast breads, pizza crusts WW French bread - daily WW Crisps, Cookies Provision II Breakfast - B2G FFVP - 21 Schools Unlimited Choice Bars Summer Program Sponsor Reduced a la carte offerings to water, juice, milk and NC-made whole grain snacks

12 Mission Statement We create and serve foods that students get excited about! Our healthy hits are served with respect by a caring staff effectively managing resources.

13 The Healthy Hits Process Recipe Submission: Teriyaki Chicken & Edamame Is this healthy? Do we think it will be a hit with kids? YES!

14 The Healthy Hits Process Analyze Cost Per Serving Is it $0.60 or less per serving? YES! $0.28 per half cup

15 The Healthy Hits Process Analyze nutritional profile Does it meet or exceed USDA requirements for calories, fat and nutrients? YES!

16 The Healthy Hits Process Small and large batch tests Can it be produced on a large scale in the Nutrition Center and/or in school kitchens? YES!

17 The Healthy Hits Process Taste test, focus group or sampling Is there positive feedback from students? t YES!

18 The Healthy Hits Process Pilot at a school Is there positive feedback from students and staff? YES!

19 The Healthy Hits Process Is there positive feedback from students and staff? Do the participation numbers show it is well received with students? Menu three times YES!

20 The Healthy Hits Process It s a Healthy Hit! Teriyaki Chicken & Edamame

Fried Rice Fajitas Focaccia Bread Roasted Rosemary Potatoes Smart Cookies Buffalo

21 Other Healthy Hits Successes Chicken Suqaar & Vegetable Rice Thai Peanut Chicken w/ Noodles Szechuan Chicken Rice Bowl Corn & Barley Ensalada Sweet Potato Pie Hmong Beef Fried Rice Fajitas Focaccia Bread Roasted Rosemary Potatoes Smart Cookies Buffalo Wild Rice Casserole Favorite Flops Veggie Loaf, Winter Melon Soup, Chinese Mustard Greens

22 Expanded Choice Bar Offering a protein item on Choice Bar each day Encourage students t to take as many fruits, vegetables and protein items as they will eat Encourage teachers and Encourage teachers and staff to eat with us

23 Partnerships: School Food FOCUS National initiative with large urban districts Funded through a grant by the W.K. Kellogg Foundation Saint Paul Public Schools served as Learning Lab in 2008

School Food FOCUS goals Lower Sugar in Flavored Milk Worked with current milk supplier to reduce grams of sugar in flavored milk from 27 grams to 22 grams per half pint carton.

24 School Food FOCUS goals Lower Sugar in Flavored Milk Worked with current milk supplier to reduce grams of sugar in flavored milk from 27 grams to 22 grams per half pint carton. Developed bid form to allow potential bidders to bid product with various grams of sugar and stated preference for 22 grams. This successful change has not only impacted St. Paul students, but all students t in schools receiving i milk from this supplier.

25 School Food FOCUS goals Whole Wheat Buns Worked with current supplier Sara Lee Baking Company to develop bulk packed hamburger and hot dog buns containing minimum 51% whole wheat flour so product will count as a whole grain serving per USDA school lunch meal pattern requirement. Sara Lee R & D developed a product containing 53% white whole wheat flour. Product was evaluated and tested with students and found to be acceptable Currently working with Sara Lee to determine when product will be available to order.

26 School Food FOCUS goals Whole Fresh Raw Chicken Legs Working with Minnesota based Gold n Plump Poultry to test fresh raw chicken pieces that would be baked on site in school kitchens. Product would come from chicken farms and processor located within miles of St. Paul. This item is designed to replace frozen, pre-cooked, cut 8 piece chicken that is currently served. Using all thighs addresses concerns related to uneven serving sizes due to the nature of cut up chickens.

27 School Food FOCUS goals Farm to School Met with Farmers & processors Planned menu around available produce RFP sent out in July: Produce types, cut, quantity & pack size Delivery dates Identification of farmers

Onions Peppers Potatoes Watermelon Zucchini Total pounds served: 110,000

28 Locally-Grown Produce September 8 October 19, 2009 Produce offered: Apples Broccoli Cabbage Carrots Corn on the cob Cucumbers Grape Tomatoes Onions Peppers Potatoes Watermelon Zucchini Total pounds served: 110,000 Total money spent: $76,000 56% of total produce purchases were local l products

29 F2S Education & Communication Cafeteria bulletin boards Posters & brochures Café Staff Reading The Tiny Seed Tops & Bottoms Gus & Buttons

successes Celebrated flops Our Tombstone Goals Impact lifelong eating habits of students Impact

30 How We Get it Done Leveraged Our Strengths to Transform School Meals in St. Paul Centrally-prepared scratch cooking Built partnerships to jump hurdles Marketed program successes Celebrated flops Our Tombstone Goals Impact lifelong eating habits of students Impact choices available outside the cafeteria Students remember us for creating a warm and welcoming environment plus great food

31 Thank You! Jean Ronnei, SNS Director, Nutrition and Custodial Services Saint Paul Public Schools 1930 Como Avenue Saint Paul, MN ns.spps.org

The Five Most Unhealthful School Lunches A Report from the Physicians Committee for Responsible Medicine Spring 2010

Introduction The Five Most Unhealthful School Lunches A Report from the Physicians Committee for Responsible Medicine Spring 2010 Because American children consume more than 7 billion school meals every