AT RISK SUPPERS IN A SMALL DISTRICT

Transcription

1 Copyright 2015 School Nutrition Association. All Rights Reserved. ANNUAL NATIONAL CONFERENCE SALT LAKE CITY, UTAH JULY 12-15, 2015 AT RISK SUPPERS IN A SMALL DISTRICT Timothy Goossens, SNS Explore. Discover. Inspire.

2 Copyright 2015 School Nutrition Association. All Rights Reserved. A WIN FOR ALL INVOLVED Nutritional win for the kids Program win for ASP Financial win for Food Service

3 Copyright 2015 School Nutrition Association. All Rights Reserved. LACONIA, NH SCHOOLS

4 Copyright 2015 School Nutrition Association. All Rights Reserved. Overview LACONIA, NH SCHOOLS 2,100 students 1.2 million annual budget 6 Schools: 1 HS, 1 MS, 3 Elem, 1 Private Overall 62% F/R range from 54%-74% Participate in NSLP, SBP, FFVP, After School Snack, At-Risk Supper

5 Copyright 2015 School Nutrition Association. All Rights Reserved. LACONIA, NH SCHOOLS Why Suppers? Enrollment declining significantly - needed to explore additional revenue sources Provide additional needed nutrition to children in at-risk communities Already had an existing after school snack program

6 Copyright 2015 School Nutrition Association. All Rights Reserved. LACONIA, NH SCHOOLS Why Suppers? Had an existing partnership and infrastructure in place with ASP provider ASP interested and willing to participate FS Staff was able to produce meals during the day with no additional labor Full commitment of FS Staff to improve financial situation of program

7 Copyright 2015 School Nutrition Association. All Rights Reserved. AT-RISK SUPPERS At Risk Supper programs must: Be located at sites where at least 50% of the children in the school attendance area are eligible for free and reduced price school meals. Offer educational or enrichment activities, after the regular school day ends or on week-ends and holidays, during times of the year when school is in session.

8 Copyright 2015 School Nutrition Association. All Rights Reserved. AT-RISK SUPPERS At Risk Supper programs must: Meet licensing, health, or safety codes that are required by state or local law. Serve nutritionally balanced meals and snacks that meet USDA's nutrition standards, with foods like milk, meat, vegetables, fruit, and bread.

9 Copyright 2015 School Nutrition Association. All Rights Reserved. AT-RISK SUPPERS Districts can chose from either the CACFP or NSLP (modified) meal pattern: (K-8) CACFP 2 oz. Meat or alternate 1 oz. Grain (WG not required yet) ¾ cup Fruit or Vegetable 8 oz. Milk Student must select 2 of 4 components NSLP 1 oz. Meat or alternate 1 oz. Whole Grain ¾ cup Vegetable ½ cup Fruit 8 oz. Milk Student must select 3 of 5 components Laconia uses the modified NSLP meal pattern.

10 Copyright 2015 School Nutrition Association. All Rights Reserved. AT-RISK SUPPERS Laconia uses the NSLP meal pattern: Smaller meat requirement than CACFP More food offered to students Staff is more familiar with this option No Production Records required No veggie subgroups required No nutrient analysis required

11 Copyright 2015 School Nutrition Association. All Rights Reserved. SUPPERS IN LACONIA Considerations before starting: Needed to be a profit center Could not add labor Responsibilities must be shared between FS and ASP Accountability and accuracy of counts

12 Copyright 2015 School Nutrition Association. All Rights Reserved. SUPPERS IN LACONIA Considerations before starting: Sanitation Could not affect After School Snack Started small trial in one school Expanded gradually to all 5 Laconia Schools

13 Copyright 2015 School Nutrition Association. All Rights Reserved. SUPPERS IN LACONIA ASP Program starts around 2:30 Snack served about 2:45 Dinner served around 5: kids enrolled at each location We serve about 75% of enrolled students dinners We serve about 90% of enrolled students snack

14 Copyright 2015 School Nutrition Association. All Rights Reserved. SUPPERS IN LACONIA Experimented with hot and cold at first Settled on cold prepackaged All components initially served in containers Less sanitation concern Similar to our Grab and Go lunches Recently removed fruits and veggies from container

15 Copyright 2015 School Nutrition Association. All Rights Reserved. SUPPERS IN LACONIA Example of Meals WG Benefit Bar String Cheese Fresh Vegetable Fruit or Juice Choice of Milk Sandwich of the Day on WG White WG Goldfish Fresh Vegetable Fruit or Juice Choice of Milk WG Bagel w/cream cheese Trix Yogurt Fresh Vegetable Fruit or Juice Choice of Milk Usually more than required 1 M/MA and 1 Grain offered

16 Copyright 2015 School Nutrition Association. All Rights Reserved. FINANCIAL IMPACT Per Meal Revenue $2.98 Food Cost Average $1.40 Disposables $.15 Labor Cost $0 (This is key for us) Total Cost $1.55 Profit $1.43

17 Copyright 2015 School Nutrition Association. All Rights Reserved. FINANCIAL IMPACT Annual Numbers for suppers and snacks: 19,000 Suppers $57,000 revenue $29,000 profit 30,000 Snacks $25,000 revenue $14,000 profit Total $82,000 revenue $43,000 profit Snacks and Suppers provide significant incremental revenue!

18 Copyright 2015 School Nutrition Association. All Rights Reserved. Start simple TAKE AWAY Look for ways to grow after program is established Expanding to other schools Expanding offerings Look to partner with allied groups Minimize Cost Share Responsibility

19 Copyright 2015 School Nutrition Association. All Rights Reserved. TAKE AWAY Be fiscally responsible Use cycle menu weekly Use items already stocked for other programs Incorporate commodities Allow schools latitude to customize certain components Share labor burden with other groups

20 Copyright 2015 School Nutrition Association. All Rights Reserved. THANK YOU!

21 SUPPER PROGRAM How to Implement, Optimize, and Promote After School Supper Programs Kelsey Nederveld, Nutrition Specialist Sacramento City Unified School District Sacramento, California

22 Supper Program Sacramento City USD - Established1854 o 12 th largest District in California o 46,000 students enrolled in meal programs o 79 school sites o 65% needy enrolled o SNP -Provision 2 sites - lunch All breakfast sites o CACFP - Over 6500 Suppers served/day o Serve 67 At-Risk after-school Supper sites in K-12 schools, community programs/housing developments and charters o Serve 2500 Infant/Toddler & Preschools daily year round

23 SUPPER PROGRAM What is the At-Risk After-School Supper? o 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 o The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$) o The meal can be served at any time during the after school program o The meal can be served hot or cold

24 SUPPER PROGRAM What is the At-Risk After-School Supper? o Operates afterschool during the regular school year. o May operate on weekends, holidays, or school vacations. o May not operate in the summer, unless kids are in a Year Round school and on track in the summer. o 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. o Must provide afterschool care with an educational or learning enrichment component. o May serve other children who are not participating in the educational or learning program including Siblings not in the program!

25 SUPPER PROGRAM Reimbursement Rates Free (13-14) Free (14-15) Supper $ * ** Vs. Snacks $0.80 $0.82 * includes.2325 cash in lieu of commodities ** includes.2475 cash in lieu of commodities

26 SUPPER PROGRAM THE SACRAMENTO STORY o Outside contracted program vendors vying to sponsor suppers on our sites o Contrary to our Program Agreement with them o Require all after-school programs use SCUSD Food Services for the suppers o Decentralized Food Services

27 SUPPER PROGRAM THE SACRAMENTO STORY o Most sites already had afterschool snack programs, but kids were still hungry. Transitioned to supper meals. o Opened a production kitchen (at school not being used) o Created 20 short-hour (3.0) positions and one 7-hour supper supervisor position o Created three 7-hour transport drivers o Rented trucks at first purchased new trucks from reimbursement $

28 SUPPER PROGRAM SCUSD HISTORICAL SNAPSHOT (Snacks - NSLP in after-school enrichment) o 907,468 $0.74 =$689, (CACFP Suppers: March June) o 152,865 Suppers@ 2.993= $457,448 Snacks + Suppers = $1,147, Snacks Vs Suppers: o 476,614 $0.76 ($ 371,759) o 1,012,149 suppers@ $ ($3,125,010)= $3,496,769 Over three-fold increase in services to students

29 SUPPER PROGRAM SCUSD HISTORICAL SNAPSHOT Suppers o 1,093,309 $3.16* TOTAL: $ 3,457, Suppers o 1,112,488 $3.22* TOTAL: $ 3,590,667 o * rate includes CIL

30 SUPPER PROGRAM BOTTOM LINE o Labor: 20% o Food & Supplies: 45-50% (Can spend more on quality food) o Start up costs: o - Refrigeration - $70,000 o - Refrigerated Transport Vehicles - $330,000 o -Transport ice chests/insulated Bags - $30,000 o Other operational costs: Approximately 30% Serve over 6500 Suppers/day

31 SUPPER PROGRAM BOTTOM LINE (CONT.) o Supper Kitchen - Average MPLH* ~ 100 o Supper Kitchen + Transport to sites MPLH* ~83 * MPLH = Meals Per Labor Hour

32 SUPPER PROGRAM THE BENEFITS: o Children get the nutrition they need o Focused learning o o o o o o o o Generates revenue Increase reimbursement Vs. Lunch Increase participation Youth Development states it helps stabilize attendance in after-school Helps showcase your other programs Provides an opportunity for nutrition education Helps build community partnerships Provides jobs for your staff

33 SUPPER PROGRAM THE BENEFITS: (CONT.) o Sustainable, entitlement funding o No cap on the number programs participating o No cap on the number of years a program can participate o Can Serve the Snack & the Supper! o 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

34 SUPPER PROGRAM LESSONS LEARNED o Transitioned sites to supper program starting with highest needy. Took six months to roll out all sites (over two school years January 2012 November 2013) o Spend time up front on operations/training o Youth Development staff serve the meals o Sites had the option to provide only suppers or both snack and supper o Cold meals packaged from production center

35 SUPPER PROGRAM LESSONS LEARNED o Un-served supper used for lunch next day o No Central Kitchen worked out of closed Bistro o This year moved operations to a closed school MP Room o Started as a pilot Why? o Staffing Nutrition staff prepare the meals. Had to run it awhile to determine need o -Union contract o Menu Trial and error

36 SUPPER PROGRAM CHALLENGES o Equipment/storage space o Refrigeration space o Shelf stable Milk (student acceptability) want to transition to fresh o Youth Development site coordinator training/turnover o Nutrition staff gone for the day (serving time 2 pm 6 pm)- o Custodial issues/needs o Not yet able to provide Hot supper

37 SUPPER PROGRAM STRENGTHS o Easy transition (Already providing snacks for sites) o All sites follow the same menu o o o o o o o Prepackaged meal Only need to Keep a roster or sign in sheet Meal Counts only (POS NOT required) Youth Development staff complete paperwork Schools may follow the NSLP timing of visits. (Less visits than with preschool Child Care!) Demonstrated value of Central kitchen (helped pass Bond) It s Easy o Meal Pattern simple o Schools may use Offer Versus Serve o No eligibility documents required all meals are reimbursed at the free rate!

38 SUPPER PROGRAM FEEDBACK/REACTIONS Students o o Enjoy the meal Are not hungry anymore in afterschool program Staff o o More jobs for Nutrition staff Site coordinators don t mind taking meals counts & serving meals Parents o o o Kids are not starving when they reach home Helps family budget No Complaints about supper conflicting with dinner (at home)

39 SUPPER PROGRAM SAMPLE MENU o Turkey on a Wheat Bun o Celery Sticks w/ranch o Sliced Orange Wedges o Milk (Not shown)

40 SUPPER PROGRAM SAMPLE MENU o Dannon Yogurt o Fat Cat Oatmeal Apple Cinnamon Bar o String Cheese Stick o Applesauce o Baby Carrots o Milk (not shown)

41 SUPPER PROGRAM Questions?

42 LINKS/HELPFUL WEB SITES CACFP FNS, USDA Afterschool Network

43 Hickman Mills C-1 School District Kansas City, Missouri 6400 Students 14 Schools 13 Lunch Production Sites 12 Supper Program Sites 100% CEP 3500 Breakfast ADP 5500 Lunch ADP 1100 Supper ADP We also do FFVP, SFSP and BackSnack Program

44 Getting Started Oct FRAC Contact Nov Administration and Board Approval, Hired Supervisor Dec Hired Site Staff Jan Program Implemented, 8 Sites Additional Site Added Aug. 2010, and 3 more in 2015

45 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) ELC program has two 7-hour employees serving 200+ meals After School Care Workers help with counting

46 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

47 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

48 WIN-WIN-WIN SITUATION Students Parents Staff Department Community

49 POSITIVE MEDIA ATTENTION Two local TV New Stories Local Newspaper Several Webinars State Association Presentation School Nutrition Magazine

50 OTHER CONCERNS Food Allergies Initial Training on Components Vs. Nutrient Analysis Substitutes

51 SUPPER PROGRAM How to Implement, Optimize, and Promote After School Supper Programs Kelsey Nederveld, Nutrition Specialist Sacramento City Unified School District Sacramento, California

52 Supper Program Sacramento City USD - Established1854 o 12 th largest District in California o 46,000 students enrolled in meal programs o 79 school sites o 65% needy enrolled o SNP -Provision 2 sites - lunch All breakfast sites o CACFP - Over 6500 Suppers served/day o Serve 67 At-Risk after-school Supper sites in K-12 schools, community programs/housing developments and charters o Serve 2500 Infant/Toddler & Preschools daily year round

53 SUPPER PROGRAM What is the At-Risk After-School Supper? o 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 o The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$) o The meal can be served at any time during the after school program o The meal can be served hot or cold

54 SUPPER PROGRAM What is the At-Risk After-School Supper? o Operates afterschool during the regular school year. o May operate on weekends, holidays, or school vacations. o May not operate in the summer, unless kids are in a Year Round school and on track in the summer. o 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. o Must provide afterschool care with an educational or learning enrichment component. o May serve other children who are not participating in the educational or learning program including Siblings not in the program!

55 SUPPER PROGRAM Reimbursement Rates Free (13-14) Free (14-15) Supper $ * ** Vs. Snacks $0.80 $0.82 * includes.2325 cash in lieu of commodities ** includes.2475 cash in lieu of commodities

56 SUPPER PROGRAM THE SACRAMENTO STORY o Outside contracted program vendors vying to sponsor suppers on our sites o Contrary to our Program Agreement with them o Require all after-school programs use SCUSD Food Services for the suppers o Decentralized Food Services

57 SUPPER PROGRAM THE SACRAMENTO STORY o Most sites already had afterschool snack programs, but kids were still hungry. Transitioned to supper meals. o Opened a production kitchen (at school not being used) o Created 20 short-hour (3.0) positions and one 7-hour supper supervisor position o Created three 7-hour transport drivers o Rented trucks at first purchased new trucks from reimbursement $

58 SUPPER PROGRAM SCUSD HISTORICAL SNAPSHOT (Snacks - NSLP in after-school enrichment) o 907,468 $0.74 =$689, (CACFP Suppers: March June) o 152,865 Suppers@ 2.993= $457,448 Snacks + Suppers = $1,147, Snacks Vs Suppers: o 476,614 $0.76 ($ 371,759)

59 SUPPER PROGRAM SCUSD HISTORICAL SNAPSHOT Suppers o 1,093,309 $3.16* TOTAL: $ 3,457, Suppers o 1,112,488 $3.22* TOTAL: $ 3,590,667

60 SUPPER PROGRAM BOTTOM LINE o Labor: 20% o Food & Supplies: 45-50% (Can spend more on quality food) o Start up costs: o - Refrigeration - $70,000 o - Refrigerated Transport Vehicles - $330,000 o -Transport ice chests/insulated Bags - $30,000 o Other operational costs: Approximately 30%

61 * MPLH = Meals Per Labor Hour SUPPER PROGRAM BOTTOM LINE (CONT.) o Supper Kitchen - Average MPLH* ~ 100 o Supper Kitchen + Transport to sites MPLH* ~83

62 o Helps build community partnerships SUPPER PROGRAM THE BENEFITS: o Children get the nutrition they need o Focused learning o Generates revenue o Increase reimbursement Vs. Lunch o Increase participation o Youth Development states it helps stabilize attendance in after-school o Helps showcase your other programs o Provides an opportunity for nutrition education

63 SUPPER PROGRAM THE BENEFITS: (CONT.) o Sustainable, entitlement funding o No cap on the number programs participating o No cap on the number of years a program can participate o Can Serve the Snack & the Supper! o Ease of Implementation When applying, you don t have to submit a budget Spend your $$ on ANY CN expense No menu production records

64 SUPPER PROGRAM LESSONS LEARNED o Transitioned sites to supper program starting with highest needy. Took six months to roll out all sites (over two school years January 2012 November 2013) o Spend time up front on operations/training o Youth Development staff serve the meals o Sites had the option to provide only suppers or both snack and supper

65 SUPPER PROGRAM LESSONS LEARNED o Un-served supper used for lunch next day o No Central Kitchen worked out of closed Bistro o This year moved operations to a closed school MP Room o Started as a pilot Why? o Staffing Nutrition staff prepare the meals. Had to run it awhile to determine need o -Union contract

66 SUPPER PROGRAM CHALLENGES o Equipment/storage space o Refrigeration space o Shelf stable Milk (student acceptability) want to transition to fresh o Youth Development site coordinator training/turnover o Nutrition staff gone for the day (serving time 2 pm 6 pm)- o Custodial issues/needs o Not yet able to provide Hot supper

67 SUPPER PROGRAM STRENGTHS o Easy transition (Already providing snacks for sites) o All sites follow the same menu o Prepackaged meal o Only need to Keep a roster or sign in sheet o Meal Counts only (POS NOT required) o Youth Development staff complete paperwork o Schools may follow the NSLP timing of visits. (Less visits than with preschool Child Care!) o Demonstrated value of Central kitchen (helped pass Bond)

68 SUPPER PROGRAM FEEDBACK/REACTIONS Students o o Enjoy the meal Are not hungry anymore in afterschool program Staff o o More jobs for Nutrition staff Site coordinators don t mind taking meals counts & serving meals Parents

69 SUPPER PROGRAM SAMPLE MENU o Turkey on a Wheat Bun o Celery Sticks w/ranch o Sliced Orange Wedges o Milk (Not shown)

70 SUPPER PROGRAM SAMPLE MENU o Dannon Yogurt o Fat Cat Oatmeal Apple Cinnamon Bar o String Cheese Stick o Applesauce o Baby Carrots o Milk (not shown)

71 SUPPER PROGRAM Questions?

72 LINKS/HELPFUL WEB SITES CACFP FNS, USDA Afterschool Network

73 Hickman Mills C-1 School District Kansas City, Missouri 6400 Students 14 Schools 13 Lunch Production Sites 12 Supper Program Sites 100% CEP 3500 Breakfast ADP 5500 Lunch ADP 1100 Supper ADP We also do FFVP, SFSP and BackSnack Program

74 Getting Started Oct FRAC Contact Nov Administration and Board Approval, Hired Supervisor Dec Hired Site Staff Jan Program Implemented, 8 Sites Additional Site Added Aug. 2010, and 3 more in 2015

75 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) ELC program has two 7-hour employees serving 200+ meals After School Care Workers help with counting

76 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

77 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

78 WIN-WIN-WIN SITUATION Students Parents Staff Department Community

79 POSITIVE MEDIA ATTENTION Two local TV New Stories Local Newspaper Several Webinars State Association Presentation School Nutrition Magazine

80 OTHER CONCERNS Food Allergies Initial Training on Components Vs. Nutrient Analysis Substitutes