MARCH 2, 2014, D.C. How to Implement, Optimize, and Promote After School Supper Programs Brenda Padilla, M.S., Director II Sacramento City Unified School District Sacramento, California 916-277-6715 Brenda-Padilla@scusd.edu
Sacramento City USD - Established1854 11 th largest District in California 47,000 students enrolled in meal programs 77 school sites 72.3 % needy enrolled Provision 2 sites - 33@ lunch All breakfast sites Over 6500 Suppers served/day Serve 61 after-school District Supper sites in schools, community programs/housing developments and charters Serve Suppers to all grades in K 12
What is the At-Risk After-School Supper? The Child and Adult Care Food Program (CACFP) provides federal funds to serve a meal and/or a snack to children during the after school hours throughout the school year The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$) The meal can be served at any time during the after school program The meal can be served hot or cold
What is the At-Risk After-School Supper? Operates afterschool during the regular schools year. May operate on weekends, holidays, or school vacations. May not operate in the summer, unless kids are in a Year Round school and on track in the summer. Must be located in the attendance area of a school in which 50 percent of enrolled students are eligible for free or reduced-priced meals. Must provide afterschool care with an educational or learning enrichment component. May serve other children who are not participating in the educational or learning program including Siblings not in the program!
Reimbursement Rates Type of Meal Served Free (2012-13) Free (2013-14) Supper $3.0875 * $3.1625 ** Vs. Snacks $0.78 $0.80 * 2012-13 includes.2275 cash in lieu of commodities **2013-14 includes.2325 cash in lieu of commodities
THE SACRAMENTO STORY Outside contracted program vendors vying to sponsor suppers on our sites Contrary to our Program Agreement with them Require all after-school programs use SCUSD Food Services for the suppers Decentralized Food Services
THE SACRAMENTO STORY Most sites already had afterschool snack programs, but kids were still hungry. Transitioned to supper meals. Opened a production kitchen (at school not being used) Created 20 short-hour (3.0) positions and one 7-hour supper supervisor position Created three 7-hour transport drivers
SCUSD HISTORICAL SNAPSHOT 2011-12 (Snacks - NSLP in after-school enrichment) 907,468 snacks @ $0.74 =$689,675 2011-12 (CACFP Suppers: March June) 152,865 Suppers@ 2.993= $457,448 Snacks + Suppers = $1,147,123.00 2012-13 Snacks Vs Suppers: Projected 2013 YE Total 476,614 snacks @ $0.76 ($ 371,759) 1,012,149 suppers@ $3.0875 ($3,125,010)= $3,496,769 Over three-fold increase in services to students
BOTTOM LINE - Labor: 20% - Food & Supplies: 45-50% (Can spend more on quality food) - Start up costs: - Refrigeration - $70,000 - Refrigerated Transport Vehicles - $330,000 -Transport ice chests/insulated Bags - $30,000 - Other operational costs: Approximately 30% Serve over 6500 Suppers/day
BOTTOM LINE (CONT.) Supper Kitchen - Average MPLH* ~ 100 Supper Kitchen + Transport to sites MPLH* ~83 * MPLH = Meals Per Labor Hour
WHY SERVE SUPPERS? THE BENEFITS: Children get the nutrition they need Focused learning Generates revenue Increase reimbursement Vs. Lunch Increase participation Youth Development states it helps stabilize attendance in afterschool Helps showcase your other programs Provides an opportunity for nutrition education Helps build community partnerships Provides jobs for your staff
WHY SERVE SUPPERS? THE BENEFITS: (CONT.) Sustainable, entitlement funding No cap on the number programs participating No cap on the number of years a program can participate Can Serve the Snack & the Supper! Ease of Implementation When applying, you don t have to submit a budget Spend your $$ on ANY CN expense No menu production records Easy point-of-sale
LESSONS LEARNED Transitioned sites to supper program starting with highest needy. Took six months to roll out all sites (over two school years) Spend time up front on operations/training Youth Development staff serve the meals Sites had the option to provide only suppers or both snack and supper Cold meals packaged from production center
LESSONS LEARNED Un-served supper used for lunch next day No Central Kitchen worked out of closed Bistro This year moved operations to a closed school MP Room Started as a pilot Why? Staffing Nutrition staff prepare the meals. Had to run it awhile to determine need -Union contract Menu Trial and error
CHALLENGES Equipment/storage space Refrigeration space Shelf stable Milk (student acceptability) want to transition to fresh Youth Development site coordinator training/turnover Nutrition staff gone for the day (serving time 2 pm 6 pm)- Custodial issues/needs Not yet able to provide Hot supper
STRENGTHS Easy transition (Already providing snacks for sites) All sites follow the same menu Prepackaged meal Youth Development staff complete MPR, HACCP, & Meal Count forms & submit student daily attendance monthly Build partnerships with other district departments Demonstrated value of Central kitchen (helped pass Bond) Streamlined Requirements
STRENGTHS Only need to Keep a roster or sign in sheet Meal Counts only (Point of Service NOT required) Schools may follow the NSLP timing of visits. (Less visits than with preschool Child Care!) It s Easy Meal Pattern simple Schools may use Offer Versus Serve No eligibility documents required all meals are reimbursed at the free rate!
FEEDBACK/REACTIONS Students Enjoy the meal Are not hungry anymore in afterschool program Staff More jobs for Nutrition staff Site coordinators don t mind taking meals counts & serving meals Parents Kids are not starving when they reach home Helps family budget No Complaints about supper conflicting with dinner (at home)
SAMPLE MENU(S) Turkey on a Wheat Bun Celery Sticks w/ranch Sliced Orange Wedges Milk (Not shown) * See full monthly menu handout for more examples
SAMPLE MENU(S) Ringing the Supper Bell
Questions?
Links/Helpful Web Sites CACFP http://www.cde.ca.gov/ls/nu/cc/mgmb.asp FNS, USDA http://www.fns.usda.gov/cnd/care/afterschool.htm Afterschool Network www.afterschoolnetwork
Pinellas County (Florida) School Food Service DINNER IS SERVED
DINNER IS SERVED PINELLAS COUNTY SCHOOLS 116 Schools 17 Charters 2 Community Schools 105, 000 Students 56% Free/Reduced 12 of 58 CEP Schools are 100% Free
DINNER IS SERVED PINELLAS COUNTY SCHOOLS January, 2013 The Letter Arrived Florida Dept. of Health, Child Care Food Programs Streamlining Application Requirements Eliminated: General Background Docs Total Separation of All Revenue, Expenses, Inventory
DINNER IS SERVED PINELLAS COUNTY SCHOOLS Selected Sites Schools Only Large Afterschool Care Program(s) October 1, 2013, started with Sexton Elementary, St. Petersburg One week Worked out procedures, staffing Added 5-6 Schools weekly Today = 32 sites
DINNER IS SERVED PINELLAS COUNTY SCHOOLS Today: 1,000 dinners per day Reimbursement (including Cash In Lieu of USDA Foods) $69,500 / month 40 % Labor 35 % Food 24 % Other ~1 % Profit
DINNER IS SERVED PINELLAS COUNTY SCHOOLS Benefits: Satisfied / Grateful Children! Thankful / Appreciative Parents! Happy / Positive Food Service Staff! Great PR for Food Service and the District.
DINNER IS SERVED PINELLAS COUNTY SCHOOLS Lessons Learned: Communicate, communicate, communicate. Not all CN Programs are automated. Simple menu no OVS, no Choices. Some after school programs will not supervise their students during dinner. Be prepared for Nay Sayers.
DINNER IS SERVED PINELLAS COUNTY SCHOOLS What It s All About
DINNER IS SERVED PINELLAS COUNTY SCHOOLS Art Dunham, DFS, SNS Director dunhama@pcsb.org Lynn Geist, MBA, SNS, CDM Assistant Director geistl@pcsb.org Pinellas County School Food Service Walter Pownall Service Center 11111 S. Belcher Road Largo, Florida 33773 727-547-7155
Hickman Mills C-1 School District Kansas City, Missouri 6500 Students 13 Schools 12 Lunch Production Sites 9 Supper Program Sites 85% Free/Reduced Universal Breakfast 3200 ADP 5000 Lunch ADP 800 Supper ADP We also do FFVP, SFSP and BackSnack Program Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
Getting Started Oct. 2009- FRAC Contact Nov. 2009- Administration and Board Approval, Hired Supervisor Dec. 2009- Hired Site Staff Jan. 2010- Program Implemented, 8 Sites, Additional Site Added Aug. 2010 Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
The Personnel One Full Time (7.5 hour) Supervisor at District Level (with benefits) One Full Time (7 hour) Nutrition Service Worker at each site (with benefits) After School Care Workers help with counting Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
The Menu One Choice of Entrée Produced on site and may be hot or cold Try to offer different items than what is on the lunch menu Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
Timing Supervisor ( 10:00 to 6:00) Site Staff (9:30 to 5:00 or 10:00 to 5:30) Supper is served within a half hour of the end of school Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
Win-Win-Win Situation Students Parents Staff Department Community Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
Positive Media Attention Two local TV New Stories Local Newspaper Several Webinars State Association Presentation Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org
Other Concerns Food Allergies Initial Training on Components Vs. Nutrient Analysis Copyright 2013 School Nutrition Association. All rights reserved. www.schoolnutrition.org