Resources for Model Specifications July 15, 2013, 3:30 4:30 Kymm Mutch, Regional Learning Lab Project Director, School Food FOCUS Tammy Yarmon,

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1 Resources for Model Specifications July 15, 2013, 3:30 4:30 Kymm Mutch, Regional Learning Lab Project Director, School Food FOCUS Tammy Yarmon, School Food Service Director, Omaha Public Schools Mary Beth Flowers, Training Coordinator, USDA FNS, Food Distribution Division

Tammy Yarmon, School Food Service Director, Omaha Public Schools

2 Learning Objectives Understand the role of School Food FOCUS Procurement initiatives in making more healthful, regional and/or sustainable foods available to school meal programs Understand USDA Food Connect as a resource for meeting the new meal pattern Review concrete examples of best practices in developing specifications and working with vendors

programs Understand USDA Food Connect as a resource for meeting the new meal pattern

3 School Food FOCUS is a national collaborative that leverages the knowledge and procurement power of large school districts to make school meals nationwide more healthful, regionally sourced, and sustainably produced.

large school districts to make school meals

4 The Power of Procurement 32 million children eat school lunch 13 million eat breakfast Nearly 20 million eat lunch free or at reduced price Over $14 billion per year Huge potential to reduce health disparities and shift food systems

lunch free or at reduced price Over $14 billion per year

5 The power of partnerships

6 National Procurement Initiative (NPI) to shift large-scale national supply chains, both commercial and through USDA Foods, toward more healthful, regional, and/or sustainable foods.

7 National Procurement Initiative (NPI)

8 Process Of Procurement Change Supply Chain Discovery Peer Learning Procurement change Policy

9 Wanted: Healthier chicken on the plate AND in the environment.

10 Regional Learning Lab School Districts

11 Combined Districts Food Priorities: After much deliberation, the work groups are Work Group Preliminary food items to start working on Turkey 1. Ground raw or cooked crumbles 2. Turkey dog we can all be proud of 3. Smoked turkey deli meat (need to shift industry standard term of turkey ham ) Beans Regionally grown and processed beans Grain/Bread Gluten-free grain to be used in meals for all students Fruit and Vegetables 1. Foods kale, roasted root vegetable blend, berries 2. Infrastructure season extension, flash-freezing, improved processing capacity Chicken RLL decisions about chicken made within the National Procurement Initiative

Smoked turkey deli meat (need to shift industry standard term of turkey ham ) Beans Regionally grown and processed beans Grain/Bread Gluten-free grain to be

12 Supply Chain Discovery Explore commercial/usda Foods market options Be creative: include growers, processors and products not currently in K-12 market Reach out to all processors large enough to serve one, some, or all districts

and products not currently in K-12 market Reach out to

13 Supply Chain Discovery Investigate potential for local supply Identify gaps in infrastructure Include conventional producers willing to consider HHIF/FOCUS guidelines for MSS antibiotics use

14 Supply Chain Work in Process: Farm to School via the Cafeteria Tray

15 Supply Chain Work in Process: Farm to School via DoD Fresh

16 Omaha Public Schools: Better Chicken on the Tray

17 Learning from the Regional Learning Lab Omaha Public Schools: Using Geographic Preference for Better Chicken on the Tray Original Bid Language: 240 Miles from OPS Current Bid Language: 240 Miles from OPS How our Community Partner Resource Helped

Original Bid Language: 240 Miles from OPS Current Bid

18 Learning from the Regional Learning Lab Omaha Public Schools Using Geographic Preference for Better Chicken on the Tray Original Bid Language: Request for local food Current Bid Language: General statement of philosophy and request for local food

Original Bid Language: Request for local food Current Bid

19 Learning from the Regional Learning Lab Omaha Public Schools Using Geographic Preference for Better Chicken on the Tray Original Bid Language: award applied to local vendor for local food Current Bid Language: award applied to local food regardless of vendor

Original Bid Language: award applied to local vendor for local

20 Learning from the Regional Learning Lab Omaha Public Schools Using Geographic Preference for Better Chicken on the Tray Original Bid Language: Preference based on 25 geographic points Current Bid Language: Preference applied on price percentage

Original Bid Language: Preference based on 25 geographic

21 Best Practices for Bidding Processed USDA Foods Objectives: Build Meal Participation Promote Menu Continuity Reduce Costs Streamline Purchasing Increase FS Staff Productivity

22 Best Practices for Bidding Processed USDA Foods Build Meal Participation Promote Menu Continuity Bid Commercial Product and Processed Equivalent

23 Bid USDA Food Processed Products 16% Invitation for Bid (IFB) 18% Request for Proposal (RFP 32% Coop/Buying Group 14% Piggy Back on other bid 11% Don t Bid

24 Combine Commercial & Processed in One Bid? Yes 50% No 50%

25 Bid USDA Food Processed & Commercial Products example

26 Procurement Pros & Cons Invitation for Bid (IFB) Request for Proposal (RFP) Request for Quotation (RFQ)

27 Procurement Pros & Cons Invitation for Bid (IFB)

28 Procurement Pros & Cons Request for Proposal (RFP)

29 Procurement Pros & Cons Request for Quotation (RFQ)

30 Procurement Resources USDA Regulations NFSMI SNA

31 Questions?

32 Thank You!! Kymm Mutch Tammy Yarmon Mary Beth Flowers

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