Update on Student Nutrition Services Food Security Task Force October 1,

Similar documents
Upgrading Food Options Before, During, and after School in Low-income Neighborhoods

THE FARMERS MARKET SALAD BAR PROGRAM

Healthy Food Access Policy JOHN WEIDMAN THE FOOD TRUST

MFANN 2018 Food and Nutrition Services. Montgomery County Public Schools October 9, 2018

Get Schools Cooking Application

Small Changes Huge $$ Impact

Family Literacy Conference

2. What are the dates for the Afterschool Supper and Snack Program? The Supper and Snack Program will run from August 21, 2017 through June 6, 2018

UNIVERSITY OF PLYMOUTH SUSTAINABLE FOOD PLAN

1) What proportion of the districts has written policies regarding vending or a la carte foods?

How to Implement Summer Food Standards of Excellence in Your Community

CREATING. School. ood RESTAURANTS. Major City Directors Session Successful Marketing Strategies. D. Berkowitz

Healthy Kids, Healthy Programs Breaking Breakfast Barriers. Facilitator, Denise Courtney

June 18 & 19, Cafeteria Makeovers. Little Ones, Medium Ones & Very Big ones

2. What are the dates for the Afterschool Meal Program? The Afterschool Meal Program will run from August 20, 2018 through June 4, 2019.

2018 DCYF Summer Meal Program: Frequently Asked Questions for Potential Distribution Site

5-8 Student Survey (Long Survey)

There s More Than One Way to Serve Breakfast

Market and Promote Local Food

School Meals Programs

From Appetites to Zucchini: Taking Small Steps Towards Creating a More Nutrition Focused Food Program

July 16, 2013 from am

Excess Fund Balances

CORPORATE SPONSORSHIP INFORMATION

Implement Summer Food Standards of Excellence in Your Community

Frequently Asked Questions Nutrition Resolution

Eco-Schools USA Sustainable Food Audit

Making Organics Collection Successful at Lunch

Albertine de Lange UTZ Ghana. Cocoa Certification: challenges and solutions for encouraging sustainable cocoa production and trade

WELLNESS NEWSLETTER. Over the past 15 years, research has shown the beneficial impact of family meals:

VR-Business Partnership Profile

Menu Labeling Evaluation

NEW JERSEY SCHOOLS Making It Happen!

SCHOOL&NUTRITION&PROGRAM&

CHATTANOOGA AREA FOOD BANK 2015 ANNUAL REPORT 2

Your local dairy checkoff is working for you

January/February 2019 Food Services Newsletter. What s on the Menu? HS Lunch Menu MS Lunch Menu Elementary Lunch Menu

WINTERLICIOUS / SUMMERLICIOUS

a Wine To Water Publication

Alamo Heights ISD Food Services. Student Health Advisory Council Meeting 11/3/2010

R AR. & Pour. Winery Opportunities. April 29, Friends of the Topeka Zoo presents WINE FEST

cent certification Mandated by Child Nutrition

aramark August 2016 Dear Parent or Guardian,

Sprouts is a healthy grocery store offering fresh, natural and organic foods at great prices. Based on the belief that healthy food should be

4 Steps to Survive the Fast Casual Digital Ordering & Delivery Revolution

Los Angeles Unified School District Food Services Division

Your Neighborhood Supermarket Locally Owned Quality Driven Value Always

HEALTHY EATING DESIGN GUIDELINES FOR SCHOOL ARCHITECTURE

B.U.I.L.D. Building Up Individual Lives Daily MESSAGE FROM THE PRINCIPAL MESSAGE FROM THE ASSISTANT PRINCIPAL CONSTRUCTION UPDATE REMINDERS

One Big Table SF-MARIN FOOD BANK S ANNUAL FALL DINNER. HOSTED by CHEF TYLER FLORENCE SATURDAY, SEPTEMBER 29, 2018

UNIVERSITY OF PLYMOUTH FAIRTRADE PLAN

Feasibility Study of Toronto Public Health's Savvy Diner Menu Labelling Pilot Project

Certified Coffees, current market and a vision into the future.

Healthy Recipe Development for Implementation in School Meals

Strategies for Increasing Participation. At Risk Afterschool Snack and Dinner Programs

The Secret to Sustainability of the Global Tea Industry

Washington State Snap-Ed Curriculum Fidelity for Continuous Improvement

Shopping on a Budget Schools Group Activity

STRATEGIC PLAN

Photo by Ricki Van Camp (with permission). Introduction

2016 School Food Environment Grades. R. Lindsey Parsons, EdD, Editor

Food and Nutrition Service January Strategies for Successful Implementation of the Healthy, Hunger-Free Kids Act

Academic Year 2014/2015 Assessment Report. Bachelor of Science in Viticulture, Department of Viticulture and Enology

Development and evaluation of a mobile application as an e-learning tool for technical wine assessment

California Thursdays is being pioneered by Oakland Nutrition Services in partnership with the Center for Ecoliteracy and the California Alliance for

Ringing the Supper Bell

EAT TOGETHER EAT BETTER BEAN MEASURING ACTIVITY

Afterschool Snack Program (ASP) Site Training

Bean and Veggie Enchiladas

Availability of Nutritional Information in a National Sample of Fast Food Restaurants

The Fresh Fruit and Vegetable Program Nutrition Curriculum

GN , CCNE: Texas Chili Cook-Off

Nogales: Donation Acceptance Program

Food Service Committee Minutes of Meeting

Cincinnati Public Schools. Jessica Shelly, MBA, SNS, REHS Food Services Director

Fairfield Public Schools Family Consumer Sciences Curriculum Food Service 30

United Way of Northern Shenandoah Valley Community Needs Update:

MyPlate The New Generation Food Icon

THE BROMPTON GAZETTE

Sikaab e Index. Education. Productive Activities

Chobani. Mindful Communications: Annie Minogue, Carlie Alderman, Jacqui Owens, Lindsey Gions, Natalie Collett

Package. Brought to you by. Sponsorship. Your logo here. Your logo here. Title Sponsor. Title Sponsor

Louisiana Crawfish Action Plan

Food Allergy Community Needs Assessment INDIANAPOLIS, IN

Food & Nutrition Services ~Indiana Campus~ Cafeteria Handbook

II. The National School Lunch Program

45 Million 13% 79% 70% Wisconsin Milk 27% 62% Pounds. your checkoff dollars check all the boxes. Consumption of Total Dairy has risen by

Roaster/Production Operative. Coffee for The People by The Coffee People. Our Values: The Role:

Value Alignment. Michele Morehouse. University of Phoenix BUS/475. Scott Romeo

zsponsorship Package Welcome to our Sponsorship Program Welcome to the family!

Fairtrade International

AN ELEMENTARY SCHOOL STUDENT WASTE CASE STUDY Plate Waste Study. Funded by USDA SNAP-Ed, an equal opportunity provider and employer.

SPONSORSHIP BENEFIT PACKAGE

Feeling Hungry. How many cookies were on the plate before anyone started feeling hungry? Feeling Hungry. 1 of 10

The Next Generation Food Company {for generations of healthy kids} Kirsten Saenz Tobey, MBA Revolution Foods Co-Founder and CIO

Food Drive Manual and Tool Kit

Sustainable Coffee Challenge FAQ

How we re making a difference revitalizing the Malawian tea industry for workers to earn living wages. How we re making a difference - Malawi

Thank you for the yummy food that you gave to my breakfast club. Your food has helped me to learn and become smart at school.

Objectives for Today. Iowa Gold Star Cycle Menu A Medalist in Menu Planning. General Climate. Menu Outcomes 5/31/2011

Transcription:

Update on Student Nutrition Services Food Security Task Force October 1, 2014 -..

SFUSD at a Glance Over 55,000 diverse students in 139 prek-12 schools 61% of students qualify for free/reduced lunch Largest public food service program in San Francisco 21,000 lunches, 6,000 breakfasts, 2,500 suppers, + 5,500 after school snacks on a daily basis 48,000 pounds of food per day That s the weight of two school buses! Only 57% of students who qualify for free/reduced meals participate in lunch, and only 13% of students not eligible for free/reduced meals purchase lunch

Visionary Board + Superintendent Long standing commitment to promoting good eating habits and providing access to high quality nutritious food Committed to change and investing in vision of a student-centered, financially-stable system Seeking help and support from the broader community

Hungry Kids Cannot Learn We know good nutrition is tied to better concentration in class, better grades and better health Better Grades Better Concentration Better Health

Health Eating + Academic Achievement 90% SFUSD Middle School Health Survey Results Youth Risk Behavior Survey developed by CDC 80% 84% 70% 60% 67% 72% 50% 40% 30% 54% 57% 47% 52% 38% 20% 10% 0% Students who got mostly A's Students who got mostly B's Students who got mostly C's Students who got mostly D's/F's Ate Vegetables Yesterday Ate Breakfast every day in the past week

Expanding Meal Services Summer Seamless Breakfast Summer Seamless Lunch 190,979 235,762 At Risk Supper Program 430,900 45,731 109,888 69,422 103,399-30,926 2012-13 SY - Actual 2013-14 SY - Actual 2014-15 - Projected 2012-13 SY - Actual 2013-14 SY - Actual 2014-15 - Projected

Breakfast Elementary Breakfast in the Classroom At high need schools, make school breakfast available to all students for free Rolled out at 6 elementary schools: Bryant, Malcolm X, Spring Valley, Hillcrest, ER Taylor, Garfield Average breakfast participation has gone from 315 at these six schools to 1,832 1,517 more students 10 additional schools via Breakfast Expansion grant from CDE 2000 1500 1000 500 0 Average Participation 2013-14 2014-15 Middle +High: Second Chance Grab n Go Being expanded to a second service offered during homeroom or study period Washington & Lincoln implemented in the Spring 2014 Mission, Thurgood, Balboa are in discussions to implement Fall 2014

Lunch and Supper Elementary Lunchtime Choice Elementary school students have two entrée choices every day, more salads and more vegetarian entrees Families no longer need to pre-order vegetarian meals After School Supper Program In partnership with ExCEL and EED, Student Nutrition has rolled out 27 supper programs in place of after school snack. Approximately 2,400 suppers served a day to high need students. More sites are planned for later in the year. Student Nutrition staff receive additional time and serve the meal. Suppers are free to all children under 18. Three Meals A Day Over 1/3 of our schools are serving three meals a day.

Challenge Taking it to Scale Currently serve about 35,000 meals a day 100% growth would bring us to 70,000 meals a day 50% of students eating breakfast, lunch + supper = 82,500 meals daily Number of Meals Served Daily 90,000 80,000 70,000 60,000 50,000 40,000 30,000 20,000 35,000 38,500 43,750 52,500 70,000 82,500 50% of students is 47,500 more meals a day! 10,000 - Currently 10% Growth 25% Growth 50% Growth 100% Growth 50% Students

Facilities Assessment + Regional Kitchen Planning MK Think conducting a dining area facilities assessment to better understand current state of SFUSD s kitchens, dining areas and equipment EQUIPMENT CONDITION BY TYPE

Dining Space Refresh + Redesign A fun and youthful signage and graphic system that facilitates flow and movement

Dining Space Refresh + Redesign A flexible space that supports dining and learning modes

Roosevelt Middle School DINING MODE PROJECT BASED LEARNING MODE

Piloting Mobile Food Cart Mobile food cart designed by IDEO for SFUSD to provide a distributed point of sale that enables students to get their meal faster Piloting and have had very positive results so far - 30 meals in 5.5 minutes!

We have a clear need and an exciting student-centered vision. We ve made great progress. AND we need lots of help and support to bring our vision to fruition! 1 6

Community Portal: www.sfusdfuturedining.org The Community Portal is a key part of the Future Dining Experience vision. It is a platform that enables the greater SF community to connect with the SFUSD School Food program in multiple ways. The site provides project updates, volunteer opportunities and a donation platform.