MPS at a Glance District Enrollment as of October 3, 2012

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Clement Tyrone McLaughlin
8 years ago
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1 Transforming MPS School Lunch

2 MPS at a Glance 62 schools with a combined enrollment of 34,277 students The District currently serves a daily average of about 12,000 breakfasts, 24,000 lunches, and 4,500 snacks, a total of 7.15 million meals a year District Enrollment as of October 3, ,261 Students 65.8% of students qualify for Free or Reduced price meals Free 21, % Reduced 1, % 12,068 or 34.2 % of students are in the full paid category 36% African American, 33% White/Caucasian, 19% Hispanic/Latino, 8% Asian American, 4% American Indian

15 million meals a year District Enrollment as of October 3, 2012 35,261 Students 65.

3 A Tale of Two Cities FY 2011 Minneapolis St. Paul Enrollment 34,332 37,780 Free & Reduce 66% 71% Participation 61% 78% Revenue $14.6 M $20.7M Revenue per Pupil $42.53 $54.80

4 1975 Type A Lunch ½ pt. whole milk ¾ cup fruit and vegetable 2 oz. protein 1 slice of bread 1 tsp. butter or margarine

1966 Only 6 elementary schools have a lunch program 1970 School Board vote to expand lunch program to all 68 elementary school 1973 School Board

5 1966 Only 6 elementary schools have a lunch program 1970 School Board vote to expand lunch program to all 68 elementary school 1973 School Board approves fund to build central kitchen 1974 Ground broken for Nutrition Center 1975 Nutrition Center opens assembling 11,000 meals on the first day.

Board approves fund to build central kitchen 1974 Ground broken for

6 1976

7 1976

8 1976

10 The Challenges

11 Nutrition Center The nutrition center produces prepackaged processed lunches and breakfasts that are re-thermalized at each school site No cooking facility

12 Refrigeration

13 Elementary & K-8 Schools 49 Sites 4 Kitchens

14 Secondary Schools 12 Sites No Serving Lines

15 Our Solution

16 First Basic Steps Acknowledge The Current Program Strength and Weakness Define Goals and Objectives Engage the Community and District Identified Current and Future Obstacles

17 The Objective To improve school food, teach nutrition, support sustainable food systems, and create an education program focused on understanding the relationships between food, culture, health, and the environment To offer nutritious, appealing school meals and effective education about nutrition so that students can achieve their full academic potential and learn to make healthful choices

health, and the environment To offer nutritious, appealing school meals and effective education

18 Culinary and Nutrition Center

19 Goal Finishing Kitchens The majority of our schools do not have kitchen facilities other than re-thermalizers that allow for the reheating of prepackaged meals. A finishing kitchen will include basic equipment to finish fresh-prepared meals from recipe kits of bulk fresh ingredients from the Central Kitchen. Central Kitchen Currently, the nutrition center produces prepackaged processed lunches and breakfasts that are re-thermalized at each school site. The conversion to a commercial kitchen will enable us to create fresh, wholesome, scratch cooked foods from raw ingredients that are delivered in bulk to the school kitchens, finished and cooked at each school site.

Central Kitchen Currently, the nutrition center produces prepackaged processed lunches and breakfasts that are re-thermalized at each school site.

20 Initial Plan Market Cart Salad Bars Introduce Market Cart Salad Bars to a limited numbers of identified schools strategically located within the district 20

21 Elementary Pilot Schools Identified and converted 2 pilot elementary schools that require minimal structural changes to new delivery system Following same menu as satellite elementary sites Bulk food kits from the Culinary Center Students served the main entrée and self serve the menued vegetable and Market Cart Salad Bar 21

22 High Schools Engage Students and Faculty 22

23 High Schools 23

24 High Schools Conversion Rebrand - Converted serving line and introduce five new concepts Each station features fresh meals prepared on site, adding quality, variety and options to the high school All foods prepared and cooked on-site using a combination of scratch cooking a kits from Culinary Center Switch to direct purchasing 24

26 Culinary Center

27 Required to Succeed MPS Culinary Training Center A comprehensive training program through the Culinary Training Center focused on scratch cooking and healthy cooking options for schools. Branding and Marketing Marketing campaign implemented in to communicate changes to students, parents, and staff. The campaign includes an updated website, menus, signage, True Food of the Month, expended menu information, marketing videos, recipes and newsletter information for schools to use. Department-wide brand of the Culinary and Nutrition Services slogan, an consistent design across all schools.

28 Branding and Signage

30 True Food of the Month

31 Farm to School

34 True Food Truck

35 Feasibility Study Feasibility study A study to create a road map for comprehensive reform of school food in the District. The feasibility study will provide recommendations for facility improvements for the Culinary Center and each school site, a timeline, estimated budget, funding sources and options. 35

36 Result FY 2011 FY 2013 Net Impact Revenue $14.6M $17.8M 22% Breakfast 32% 42% 10% Lunch 61% 66% 7%

37 SCHOOL NUTRITION ASSOCIATION ANNUAL NATIONAL CONVENTION SUPPER MEAL PROGRAM LOS ANGELES UNIFIED SCHOOL DISTRICT

38 Overview Implementing A Supper Program What is it? Why do we need it? How do we gain Support? Plan to make it work? Monitoring & Verification

39 Breakfast in the Classroom Supper Meal Program Implement Healthy Hunger Free requirements 6 cent certification Improving Food & Nutrition Policy Good Food Procurement Resolution 109m meals budget 3p projection

40 After the Bell Programs NSLP-Snacks CACFP-Snacks & Meals Educational or Enrichment Activities 50% area eligible enrolled students Organized, supervised, structured environment EOD, Weekends, holidays During school year only

41 After the Bell After the Bell Programs NSLP-Snacks CACFP-Snacks & Meals Educational or Enrichment Activities 50% area eligible enrolled students Organized, supervised, structured environment EOD, Weekends, holidays During school year only

42 Open to All Ages 3-18 No limit or membership Boys & girls clubs etc. Drama, athletics, band, clubs Drop in acceptable No enrollment required Training table No activity tracking required

43 Financial Reimbursed at Free Rate $2.86 vs. $.2275 Cash in Lieu $ Food & Supply Cost 38% = $1.20 Distribution $.15 per meal Playground staff distribute

44 Potential Concerns Another thing to do No staff to do it Too much work Onsite prepare or pre-plate vendor? Waste Logistics Record keeping Verification Counting & claiming Monitoring

45 Positive outcomes Child Hunger 2015 No Kid Hungry Nutrition vs. end of day empty calories Saves families money Fiscal responsibility Adds to Bottom line Meal pattern 1-M/MA, 1G/B,2 F/V, 1Milk

46 LAUSD Supper Program Objective: Provide a nutritious after school meal at all of our sites. Our Challenges Over 1,000 individual sites Capabilities vary substantially amongst sites Little or no labor force available after school Program must pay for itself

47 Power Up Energizer The Answer Individual Grab-n-Go Meal Kits Master Case Generation 1 2 Shelf Stable Options Power Up featuring Sun Butter, Honey Roasted Sunflower Seeds, Raisins, 100% Real Fruit Juice, and Whole Grain Cinnamon Graham Crackers Energizer featuring Cheddar Cheese, Sunflower Seeds, Raisins, 100% Real Fruit Juice, and Whole Grain Honey Graham Crackers Each kit is a complete meal with 30 meals in a master case for ease of service.

48 Cheese Plate Chipotle Chicken Sandwich Asian Salad Farmer s Salad Generation 2 Added variety and fresh food choices Other Fresh Choices Egg Salad Slider Trail Mix and Cheese Plate Kaiser Cheese Sandwich Southwestern BBQ Pasta Every master case contains 24 complete fresh meals and % Real Fruit Juice Boxes

49 Questions

AT RISK SUPPERS IN A SMALL DISTRICT

Copyright 2015 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org ANNUAL NATIONAL CONFERENCE SALT LAKE CITY, UTAH JULY 12-15, 2015 AT RISK SUPPERS IN A SMALL DISTRICT Timothy Goossens,