USDA Foods: State of Affairs. Laura Castro Director Food Distribution Division Food and Nutrition Service

Transcription

1 USDA Foods: State of Affairs Laura Castro Director Food Distribution Division Food and Nutrition Service

2 USDA Foods: FY15 Budgets FDPIR 5% TEFAP 17% CSFP 9% Child Nutrition Programs 69% FY15 Anticipated Food Purchases Program USDA Foods $ CNP $1,322,088,000 TEFAP $327,000,000 CSFP $167,214,000 FDPIR $104,399,000 TOTAL $1,920,701,000

3 USDA Foods: School Purchases Fish 1% Eggs 1% FY14- Total Dollars Cheese/Dairy 21% Fruits/Veg 31% Fish <1% Eggs 1% Poultry 19% FY14- Total Pounds Cheese/ Dairy 10% Fruits/Veg* 57% Poultry 22% Beef/Pork 22% Grains 1% Nuts/Seeds 1% Beef/Pork 8% Nuts/Seeds 1% Grains 4% *Value estimated for DoD Fresh

4 USDA Foods: DoD Purchases 200,000,000 DoD Fresh Fruit and Vegetable Program Purchases 150,000, ,000,000 50,000,000 0 SY08 SY09 SY10 SY11 SY12 SY13 SY14 SY15

5 USDA Foods: What s New White Whole Wheat/Enriched Flour Blend Penne Pasta Whole Grain-Rich Blend Pastas Waffle Cut Sweet Potatoes Sweet Potato Chunks, Frozen Diced Carrots, Frozen Unseasoned Chicken Strips Turkey Deli, Sliced Fuji Apples Peanuts, Bulk for Processing

6 USDA Foods: Operations Update Final SY14 Entitlement Spending SY15 Entitlement Rate SY15 Spending to Date SY16 Entitlement Estimates

7 USDA Foods: Look Ahead FY15 Policy Update Proposed Donated Foods Rule (7 CFR Part 250) Published: October 22, 2014 Comments were due: January 20, 2015 Processing Regulation

8 USDA Foods: Look Ahead FY15 DoD Fresh Program Changes Updated Interagency Agreement State of Origin Receipting Requirement

9 USDA Foods: Look Ahead FY15 Pilot Project for the Procurement of Unprocessed Fruits and Vegetables: - Additional option for States to use entitlement for fresh fruits and vegetables - Supports local procurement of fruits and vegetables - Vendors must be approved by AMS - Participating States: CA, CT, MI, NY, OR, VA, WA, WI

10 USDA Foods: Look Ahead FY15 Lower Sodium Products for Schools - Working on further sodium reductions to help schools meet 2017 targets - Prioritize further reductions in protein options in collaboration with industry - Recently introduced sodium requirement for turkey deli products and working on changes to some beef and pork products for SY15-16

11 USDA Foods: NSLP Sodium Summary Industry standard, 8% Lower sodium formulation, 16% Low-sodium, 13% No Salt Added, 62%

12 USDA Foods: Look Ahead FY15 Nutrition/Allergen/Ingredient Information Availability - Priority area for USDA Foods - Required by Section 242 of Healthy Hunger- Free Kids Act of USDA exploring web solution to make vendorspecific information available to States and school districts to meet their needs for this information

13 USDA Foods: How to Get on the List How USDA Determines Customer Needs/Demand: - Feedback from stakeholder workgroups/meetings/conferences - Formal surveys/outreach - Informal feedback from State agencies/school districts - Trends analysis of current product requests - Industry distribution trends in similar market

14 USDA Foods Communication - Quarterly Calls with SDAs - Monthly Ordering Updates - New USDA Foods E-Letter Sign up via GovDelivery on the FNS website: - Blogs:

15 USDA Foods Webinars - Fall Webinar Series for Schools - Featured USDA Foods Recipe Ideas, Culinary Techniques, Menu Planning, and Budgeting - Past webinars found on Food Distribution playlist on USDA Food and Nutrition Service YouTube channel at:

16 USDA Foods Webinars Spring Webinar Series for Schools - Focuses on USDA Foods Program Management and Best Practices - Upcoming webinars for schools (2 EST): - March 6 School Breakfast - March 18 Supporting Domestic Agriculture/Agricultural Market Outlook - March 25 Nutrition and Allergens

17 Questions?

18 USDA Child Nutrition Updates Cindy Long Deputy Administrator, Child Nutrition Programs March 2, 2015

19 FY 2015 APPROPRIATIONS

20 CNP Provisions in FY15 Appropriations Additional funding for school meals equipment grants and summer EBT demonstrations Processed poultry products from China State-approved whole grain-rich product exemptions Sodium reduction beyond Target 1 must be supported by science

21 Whole Grain-Rich Exemptions Issued SP (2/10/15) to extend whole grain-rich flexibilities to other grain products beyond pasta that schools are having difficulties: Procuring Preparing Gaining student acceptance States have option to offer exemptions to SFAs Available for SYs and

22 SODIUM REDUCTION EFFORTS

23 December 2010 The Focus on Sodium HHFKA - Required USDA to set nutritional standards for the NSLP & SBP January 2012 Nutrition standards in NSLP & SBP released Changes in school meals phased in (e.g., fruit and vegetable offerings, whole grain requirements, calorie and sodium restrictions)

24 School Meal Pattern Targets

25 Basis for Development of Meal Pattern Targets Final sodium targets aim to help reduce students sodium intakes to less than the Tolerable Upper Intake Levels (ULs) Used for nutrients harmful in large amounts UL= highest level of daily consumption current data have shown to cause no side effects in humans ULs are: Ages 14-18: 2,300 mg/day Ages 9-13: 2,200 mg/day Ages 4-8: 1,900 mg/day Final (SY ) targets = ULs multiplied by 21.5% for bkfst, 32% for lunch

26 How Much Do Kids Eat? >1 ½ tsp salt = 3,672mg Sodium 2,300 mg Sodium 1 tsp salt = ~2,300mg Sodium 1,500 mg Sodium 2/3 tsp salt = ~1,500mg Sodium

27 DGA Committee Report Release: Timeline Dietary Guidelines 2015 committee has been meeting over past year (7 meetings) DGAC reached final consensus on recommendations and voted on its report (Dec 15 th 2014) Committee report provides recommendations for HHS and USDA in developing the DGAs Committee report posted online Feb 19 th, 2015 ( scientific-report)

28 Major Research Considered by DGAC IOM Report, NEJM publications, American Heart Association lifestyle guidelines, HHS NHLBI Major findings: Strong evidence shows that adults who would benefit from blood pressure lowering (i.e., those with prehypertension and hypertension) should lower sodium intake. Moderate evidence has documented that as sodium intake decreases, so does blood pressure in children. Moderate evidence indicates a positive relationship between higher levels of sodium intake and risk of CVD in adults

29 DGA Committee Report Release: Timeline Federal Register notice was published announcing availability of Report Opportunity for public comment now through April 8 th Submit comments here: omments.aspx 2015 DGA developed by Federal staff (spring) Agency/Peer review of policy document (late spring) Departmental clearance (summer 2015) Policy report (8 th edition of Guidelines) published in Fall 2015 Policy report provides the basis for federal food and nutrition policy and education initiatives

30 COMMUNITY ELIGIBILITY PROVISION (CEP)

31 Community Eligibility Provision HHFKA introduced CEP to increase low income students access to nutritious meals while reducing administrative burdens for households and school districts Guidance and resources available: Policy updates and Q&As Eligibility status of districts and schools by State Title I and E-rate guidance Presentations Estimator (is CEP right for you?)

32 Community Eligibility Provision In first year of national implementation, more than half (51.5 percent) of reported eligible schools participating and offering nutritious meals at no cost Almost 14,000 schools More than 2,000 school districts in high poverty areas The majority (70 percent) of school districts opting for CEP are electing to implement district-wide. More than 6.4 million students impacted this year alone

33 Community Eligibility Provision The deadline for LEAs to elect CEP for SY extended to August 31 st Extending this deadline increased CEP elections by 22 percent overall More than one-third of the States increased CEP participation by 50 percent or more between June 30 and August 31. The 11 early adopting States have been great resources with over 600 LEA currently electing CEP CEP can work in districts of any size

34 CEP Impacts on Participation Our recently-released evaluation shows that on average both participation and per meal reimbursements increased in NLSP (5%) and SBP (9%) under CEP Participation up even higher in certain areas Shelby County, TN: 20-60% increases across schools Seaford Schools, DE: CEP + bkfst in classroom = 140% increase in breakfasts served Yakima, WA: 23% increase in meals (68,000 more) Normandy, MO: 15-16% increase

35 Contributions from CEP Breakfast Expansion Great potential for boosting school breakfast participation Facilitates alternative breakfast models, such as breakfast in the classroom and grab and go kiosks Examples of increased participation in SBP: Seaford Schools (DE): 140% district-wide increase St. Louis (MO) Public Schools: 8.6% over the last year Aldine District (TX): 7% since adopting CEP

36 Breakfast Expansion, cont d Breakfast in the Classroom (BIC) Major driver of high participation FRAC School Breakfast Report (FRAC SBP report/state score cards) FNS School Breakfast Toolkit: Resources on several innovative service delivery models including BIC

37 What s Ahead for CEP? Targeted assistance for high potential States/districts Presentations at future conferences Ongoing webinar series CEP guidance manual Implementing rule

38 CN Labels, Watermarks and Product Formulation Statements Cheryl Jackson Lewis, MPA, RD, LDN Director Nutrition Promotion and Technical Assistance Division LAC March 2, 2015

39 Overview Child Nutrition (CN) Label CN Label - Watermark Product Formulation Statement (PFS)

40 Child Nutrition (CN) Labels Gold standard for verifying crediting Provides School Food Authorities a warranty against audit claims Program managed by Agricultural Marketing Service in collaboration with: FNS NMFS FSIS CN Labeled products: Produced under an approved Quality Control (QC) plan

41 CN Gold Standard - CN Label Chicken Stir-Fry Bowl Ingredient Statement: Chicken, brown rice, broccoli, red peppers, carrots, onions, water, olive oil, soy sauce, spices. CN Each 4.5 oz. Chicken Stir-Fry Bowl provides 1.5 oz. equivalent meat, 1.0 oz eq Grains, ¼ cup dark green vegetable, ¼ cup red/orange vegetable, and ⅛ cup other vegetable for Child Nutrition Meal Pattern Requirements. (Use of this logo and statement authorized by the Food and Nutrition Service, USDA 09/14). CN CN Net Wt.: 18 pounds Chicken Wok Company 1234 Kluck Street Poultry, PA 12345

42 Process to Document a CN Label Remove the CN Label from the product carton Photograph of the CN Label Label must be attached to the product carton Photocopy of the CN Label Label is laser printed on product carton Label cannot be easily removed CN Labels that are photographed or photocopied must be visible and legible

43 CN Label with a Watermark FNS new guidance allows the watermarked CN Label as acceptable documentation Watermarks are used when the CN logo and contribution statement are not on the actual product carton Manufacturers may provide schools with a watermarked CN Label during the bidding process

44 CN Label with a Watermark Watermarked CN Label (hardcopy OR electronic copy) With product name and CN number Attached to the Bill of Lading (invoice) product name documented on Bill of Lading Bill of Lading (Invoice) Chicken Stir Fry Bowl

45 Product Formulation Statement (PFS) When a valid CN Label or watermarked CN Label with Bill of Lading is provided: PFS are not required Only request PFS when purchasing a processed product without a CN Label

46 Product Formulation Statement

47 FNS Action Steps Three memos Memo TA-07, Guidance for Accepting Processed Product Documentation for Meal Pattern Requirements Memo SP , CN Labels Copied with a Watermark Memo SPXX- Administrative Review Process Regarding the Child Nutrition (CN) Label, Watermarked CN Label and Manufacturer s Product Formulation Statement TIP Sheet for Accepting Processed Product Documentation Memos and Tip sheet are available at

48 FNS Action Steps CN Label Verification System Working with AMS Assist State reviewers to verify status of CN Label and contribution statement Completion date Fall 2015

49 CN Label Verification System

50 VERIFYING ACCEPTABLE DOCUMENTATION DURING AN ADMINISTRATIVE REVIEW Is the following provided?

51 USDA Food & Nutrition Service Child Nutrition Programs March 2,

52 Healthy, Hunger-Free Kids Act (HHFKA) IOM recommendations Released Child and Adult Care Food Program: Aligning Dietary Guidance For All report in November Care-Food-Program-Aligning-Dietary-Guidancefor-All.aspx 2010 Dietary Guidelines for Americans Stakeholder input 52

53 53

54 New age groups: 0 through 5 months, 6 through 11 months Delays introduction of solid foods until 6 months Allows reimbursement when a mother breastfeeds her child onsite Requires fruit or vegetable at snack for 6-11 month age group Prohibits fruit juice, cheese/cheese products Allows ready-to-eat cereal to count towards grain component at snack 54

55 55

56 Fruits and vegetables are 2 separate components for lunch, supper and snack Allows fruit or vegetable juice to comprise entire fruit or vegetable component Does not allow fruit and vegetable juice to be served at the same meal Allows only one beverage to be served at snack 56

57 At least one serving per day must be whole grain or whole grain-rich Breakfast cereal must meet WIC requirements Disallows grain-based desserts 57

58 Allows a meat/meat alternate to be served in place of up to ½ of the grain component at breakfast Tofu is allowed as a meat alternate 58

59 Allows low-fat or fat-free milk for 2 year olds and and older Allows only unflavored whole milk for 1 year olds Requires flavored milk to be fat-free only Allows non-dairy substitutes that are nutritionally equivalent to cow s milk for participants with medical or special dietary needs 59

60 Prohibits frying as a method of onsite preparation Parent/guardian may provide 1 component for medical or special dietary needs Extends offer versus serve to at-risk afterschool sites 60

61 Flavored milk served to children 2 through 4 years of age A1: Prohibit the service of flavored milk OR A2: Require flavored milk to contain no more than 22 grams of sugar per 8 fluid ounce serving Yogurt (all age groups) C1: Yogurt served must contain no more than 30 grams of sugar per 6 ounce serving OR C2: Sugar limit is a best practice 61

62 Highlight areas where centers and day care homes may take additional steps towards meeting nutrition and wellness standards Reflect recommendations from the Institute of Medicine (IOM) Optional 62

63 Support and encourage breastfeeding Limit the consumption of fruit juice Offer dark green vegetables, red or orange vegetables, and legumes once a week Serve at least 2 servings of whole-grain rich grains per day Serve only unflavored milk Limit processed meat Limit fried or pre-fried foods 63

64 Comment period until: April 15, 2015 How to submit comments: Online: Visit the Federal Register at Docket #: FNS Mail Tina Namian Branch Chief Policy and Program Development Division, Child Nutrition Programs, Food and Nutrition Service, Department of Agriculture P.O. Box St. Louis, MO

65 CACFP Meal Pattern webpage: Proposed rule One-page summaries CACFP Meal Pattern Proposed Rule Webinar How to comment 65

66 PRESENTER: Angela Kline Director, Policy and Program Development Division Child Nutrition Programs Food and Nutrition Service, USDA

67

68 Training requirements will build skills School nutrition programs are complex; on-going training is necessary just to keep up Enhance the image of school nutrition employees Training of food handlers is crucial for the health of our students

69 Nov State Agency Meeting for State CN Directors March 2012 two-day listening session with representatives from State agencies, local educational agencies, and others July 2012/2013/ SNA s Annual National Conference

70 Published Feb. 4, 2014 Public comments available on Search for public submissions under docket number FNS ,204 public comments in total 2,073 comments expressed support (including 1,963 form letters) 93 comments expressed specific concerns or opposition

71 Published March 2, 2015 Available at www. regulations.gov Implementation begins July 1, 2015 Requirements: Hiring standards for NEW State/local directors Annual training standards for ALL employees

72 Establishes hiring requirements for only 3 LEA size categories Eliminates the 25,000 student enrollment category The final rule eases the hiring options for small school districts Adds hiring options that emphasize Program experience Extends the food safety certification period for new SFA directors to five years

73 Reduces the required annual training hours for all SFA personnel Phases in the training requirements in school year Adds practical flexibilities for the first year of implementation Allows States and SFAs to hire a director that meets the employment requirements in place prior to July 1, 2015, if the vacancy is advertised prior to July 1 Training received three months prior to July 1, 2015, counts toward the first year s training requirements for all SFA personnel

74

75 Bachelor s degree in: Food and nutrition, food service management, dietetics, family and consumer science, nutrition ed, culinary arts, business, or related field Extensive relevant knowledge and experience is areas such as: Institutional food service operations, management, business, and/or nutrition education Skills in leadership, management and supervision

76 Bachelor s degree (no major specified) Extensive knowledge and experience Skills in leadership, management and supervision

77 New and current directors must: Complete a minimum of 15 hours of annual training Provide or ensure State agency staff receives annual training Provide the SFAs 18 hours of annual training (State Directors of School Nutrition Program only)

78

79 Hiring standards for new SFA directors Hiring standards in final rule are based on 3 LEA size categories (instead of 4 as proposed): 2,400 or less student enrollment 2,500-9,999 student enrollment 10,000 or more student enrollment Requirements reflects the knowledge and skills required to perform duties successfully Proposed hiring requirements are retained Additional hiring options for all LEAs are included

80 Bachelor s degree with specific major, OR Bachelor s degree with any academic major, and a State-recognized certificate, OR Associate s degree with specific major and at least 1 year of experience, OR High school diploma (or GED) and 3 years of experience A CHANGE; proposed 5 years experience

81 State agency has discretion to approve the hiring of a director that has a high school diploma but less than 3 years of experience

82 Bachelor s degree with specific major, OR Bachelor s degree with any academic major, and a State-recognized certificate; OR (NEW option) Bachelor s degree with any academic major and at least 2 years of experience, OR Associate s degree with specific major and at least 2 years of experience CHANGED from proposed (1 year)

83 Bachelor s degree with specific major, OR Bachelor s degree with any academic major, and a State-recognized certificate; OR (NEW): Bachelor s degree with any academic major and at least 5 years experience in management of programs

84 At least 8 hours of food safety training is required either within 5 years prior to their starting date or completed within 30 days of employee s starting date. CHANGE from proposed (3 years)

85 Rule identifies specific training topics Training topics apply based on an individual s job The Secretary has discretion to require completion of specific training topics, as needed, to address critical Program issues

86 Providing training to school nutrition staff is an allowable use of the nonprofit school food service account

87 SFA directors 8 hours - SY hours - beginning SY CHANGE from proposed (15 hours) SFA managers 6 hours - SY hours - beginning SY CHANGE from proposed (12 hours)

88 SFA staff 4 hours - SY hours - beginning SY CHANGE from proposed (8 hours)

89 Part-time staff working an average of less than 20 hrs/week 4 hours beginning SY Uniform, minimum requirement for all SFA school nutrition staff that work less than 20 hours per week A CHANGE from the proposed (proportional to hours worked)

90 An employee hired Jan. 1 or later must complete half of the required training hours Training received three months prior to July 1, 2015, counts toward the first year s training requirements for all SFA personnel

91 Required training Program directors - 8 hours Program managers - 6 hours Program staff - 4 hours Training received three months prior to July 1, 2015, counts toward the first year s training requirements for all SFA personnel State and SFAs may hire a director that meets the employment requirements in place prior to July 1, 2015, if the vacancy is advertised prior to July 1

92 Cheryl Jackson Lewis, MPA, RD, LDN Director Nutrition Promotion and Technical Assistance Division School Nutrition Association, LAC March 2, 2015

93 The Regulation is FINAL...Now what?

94 Website-with training database Training State Grants Tracking tool Communication materials

95

96 All training will fit into one of these categories: Nutrition Operations Administration Communications & Marketing

97 In a variety of formats Virtual/web-based and in-person Including free or low-cost options From a variety of sources FNS NFSMI Professional Associations and organizations In-house State Commercial vendors

98 NFSMI offers FREE training In-person Webinars On-line

99 A new grant opportunity for States $4,000,000 in funding Up to $150,000/State

100 Provide online and/or in person trainings for school nutrition personnel Training offered in cooperation with NFSMI, universities, etc. is encouraged Provide train-the-trainer sessions to meet Professional Standards Learning Objectives

101 Include plans for: Audience Number to be reached Hours of training to be provided Evaluation of effectiveness Outside sources for training Types of training to be provided