The Edible Schoolyard School Lunch in America
The Edible Schoolyard Farm to School, USDA Nutrition Services
USDA Farm to School Program School Lunch: Meal Patterns & More Tegan Hagy, USDA June 23, 2015 Welcome
USDA Farm to School Program 2010 Healthy Hunger Free Kids Act Access to Local Foods (Section 243 HHFKA) The Secretary shall create a Farm to School Program to: 1. Distribute grant funding to improve access to local foods in schools. 2. Provide technical assistance and information to:» Facilitate the coordination and sharing of information.» Collect and share information on best practices.» Disseminate research and data on existing programs and opportunities for expansion.
Technical Assistance
National Staff Deborah Kane National Director Matt Benson Research, Census Christina Conell Local Procurement, USDA Foods Maggie Gosselin Technical Assistance, Training Matt Russell Grant Program
USDA Farm to School Regional Leads Bob Gorman Mountain Plains Vanessa Zajfen Midwest Danielle Fleury Northeast Kacie O Brien Western Tegan Hagy Mid-Atlantic Nicole Zammit Southwest Samantha Benjamin-Kirk Southeast
Regional Specializations Name Bob Vanessa Tegan Nicole Kacie Samantha Danielle Topic Beginning Farmers and Ranchers Small Livestock School Gardens Menu Planning StrikeForce Tribal Connections Summer Food Programs
Farm to Assess School Toolkit state (How to programs Get Started)» 10 modules How to Buy Local Webinar Series Growing Roots in Farm to School 2015 Webinar Series» http://www.fns.usda.gov/farmtoschool NFSMI nfsmi.org» Meal Pattern Training Resources
Local Food Food Education
Administrative Flow FNS Headquarters Alexandria, VA FNS Regions - 7 State Agencies - 56 School Food Authorities nearly 21,000 Schools more than 100,000 11
School Meal Programs = Child Nutrition Programs National School Lunch Program (NSLP)» Afterschool Snack Service» Seamless Summer Option School Breakfast Program (SBP) Special Milk Program for Children (SMP) Child and Adult Care Food Program (CACFP)» At-Risk Afterschool Meals Summer Food Service Program (SFSP) Fresh Fruit and Vegetable Program (FFVP) 12
NSLP New Meal Pattern Daily Required Meal Components Fruits- ½ can be juice Vegetables Vegetables from 5 subgroups must be offered over the week: Dark Green Red/Orange Beans/Peas (legumes) Starchy Other Grains 100% of grains must be 50% whole-grain rich Meat/Meat Alternate Fluid Milk Skim milk (unflavored/ flavored) Low fat milk (unflavored)
Vegetables Variety over week Vegetable subgroup weekly requirements for» Dark Green (e.g., broccoli, collard greens)» Red/Orange (e.g., carrots, sweet potatoes)» Beans/Peas (Legumes) (e.g., kidney beans, lentils, chickpeas)» Starchy (e.g., corn, green peas, white potatoes)» Other (e.g., onions, green beans, cucumbers)» Additional vegetables to meet 5 cup weekly total More info about the subgroups in Food Clusters, pages 5-7 at this link:» http://www.cnpp.usda.gov/sites/default/files/usda_food_patterns/itemclustersandrepfoods.pdf http://www.choosemyplate.gov/food-groups/vegetables.html 14
Meat/Meat Alternates Daily and weekly requirements for lunch only» 2 oz equivalent daily for students in grades 9-12» 1 oz equivalent daily for younger students Variety of meat/meat alternates encouraged Tofu and soy yogurt are allowable as meat alternates» Memo SP 16-2012 http://www.fns.usda.gov/sites/default/files/sp16-2012os.pdf 15
Calories & Saturated Fat Minimum and maximum calorie levels» Average over course of the week Limit saturated fat» Less than 10 percent of total calories No total fat standard GRADES LUNCH BREAKFAST K-5 550-650 350-500 6-8 600-700 400-550 9-12 750-850 450-600 16
Offer Versus Serve Intended to reduce food waste Mandatory for senior high schools in NSLP Optional for SBP and for NSLP at lower grades Student may decline:» 2 food components at lunch» 1 food item at breakfast Student must select fruit or vegetable as part of meal» Option to select ½ cup fruit or vegetable All fruits; all vegetables; or combination of both 17
Budgets Paid ($ 0.36) Reduced-Price ($2.75) Free ($3.15) Food 46% Labor 45% Supplies, Indirect and Other 10% Typical Food Costs TACO MEAT: $0.40 WW TORTILLA: $0.15 SALSA: $0.15 SALAD: $0.25 FRUIT: $0.25 MILK: $0.23 TOTAL $1.43
Schools spend over $10 Billion on food USDA spends $1.5 Billion on USDA Foods for schools Farm to School Grants
CA Local Purchases
Evolution of a Local Menu Monday Tuesday Wednesday Thursday Friday Submarine Sandwich on Whole Wheat Roll Three Bean Salad Jicama Green Pepper Strips Cantaloupe Wedges Skim and low fat Milk Whole Wheat Spaghetti with Meat Sauce Whole Wheat Roll Green Salad Broccoli & Cauliflower Kiwi Halves Skim and low fat Milk Chef Salad Whole Wheat Soft Pretzel Corn Banana Baby Carrots Skim and low fat Milk Oven-Baked Fish Nuggets Whole Wheat Roll Mashed Potatoes Steamed Broccoli Canned Peaches Skim and low fat Milk Whole Wheat Cheese Pizza Caesar Salad Apple Sauce Grape Tomatoes Skim and low fat Milk
Monday Tuesday Wednesday Thursday Friday Submarine Sandwich on Whole Grain Roll Three Bean Salad Jicama Fresh Peas Cantaloupe Wedges Skim and Low Fat Milk Evolution of a Local Menu Whole Wheat Spaghetti with Meat Sauce Whole Wheat Roll Green Salad Broccoli & Cauliflower Kiwi Halves Skim and Low Fat Milk Chef Salad Local Spanish Rice with Corn Carrots Banana Skim and Low Fat Milk Oven-Baked Local Fish Sandwich on a Whole Grain Roll Mashed Potatoes Steamed Broccoli Canned Pears Skim and Low Fat Milk Whole Wheat Cheese Pizza Caesar Salad Grape Tomatoes Strawberries Skim and Low Fat Milk
Thank You Questions?