Standards, Strategies, and Success Stories Washington ACTE Summer Conference August 4, 2014 Yakima, WA Presented by Pam Mahre, Office of the Superintendent of Public Instruction Mary Nagel, Office of the Superintendent of Public Instruction Carolyn Kramer, Action for Healthy Kids Bridget Igoe, Washington State Department of Health
Smart Snacks in School Mini-Grants: Successes and Lessons Learned 2013-14 These Smart Snacks in School mini grants were supported by the Washington State Department of Health s Community Transformation Grant DP11-1103PPHF11, a cooperative agreement with the Centers for Disease Control and Prevention.
Overview Grant purpose - assist and support schools and their partners in piloting the Smart Snacks in School interim rule and to share their successes and challenges throughout the state. 4 grants provided Projects began May 2014 Average funds awarded $1250 Part of bigger Smart Snacks efforts, includedneeds assessment, training and mini-grants
Awardees Zillah Middle School- Zillah Richland School District- Richland Heritage High School, Evergreen Public Schools (Vancouver, WA) Freeman School District- Rockford, WA
Who initiated project Zillah Middle School- PE Teacher Richland School District- Assistant Director, Food Services Heritage High School, Evergreen Public Schools- Marketing Teacher Freeman School District- Nutrition Services Director
Freeman High School Freeman School District, Rockford, WA
Freeman High School Background Junior Store serving ~300 students Products did not meet Smart Snack Standards IDEA Identify and taste test new products- using Alliance for a Healthier Generation product calculator Promotions/Marketing: banner, displays, posters, point of sale signage, pricing, placement, school TV, daily announcement
Freeman High School What they did Partners with ASB choosing products, pricing and developing marketing materials Complete makeover of Junior Store Students were trained on product placement (healthier items up front) as well as pricing strategies (sell Smart Snacks for $.50 and candy for $1). Experienced increase in profit of $120 (2 weeks) Sustainability Junior Class advisor firmly on board Trained sophomores as part of project
Junior School Store Before
Junior School Store After the Addition of Smart Snacks!
Counter Area Before Candy
Counter Area After
My Plate Poster to hide picture.
Flyers were printed and posted to advertise. Smart Snacks were also promoted in the daily announcement over the intercom!
100 %Juice Slush Flavor Offerings Signage Out Front Easy for Customers to See Behind counter and hidden from customer view. Out Front
Point of Sale Signage Before and After
Merchandising Racks
How do we feel about selling this to students everyday?
Students will purchase and enjoy Smart Snacks!
Education, awareness, and commitment to follow through with selling only Smart Snacks in the junior store next school year was gained. The message was consistent to students, staff, and the wellness committee that what we are currently doing needs to change...in addition, we have support from the top, our superintendent, who serves on our district wellness committee.
Key Lessons Learned PARTNER, PARTNER, PARTNER Nutrition Services + Students Stores/ASB PE Teacher + Nutrition Services Engage students- product selection, taste tests, marketing Promotions, pricing, placement very important
More information and Resources at: WA Action for Healthy Kids Website: http://www.actionforhealthykids.org/in-yourstate/washington/welcome Feel free to contact me: Carolyn Kramer, ckramer@actionforhealthykids.org
Bridget Igoe Nutrition Coordinator, Office of Healthy Communities, Washington State Department of Health Bridget.igoe@doh.wa.gov 360-236-3629 Mary Nagel Family and Consumer Sciences Program Supervisor, Office of the Superintendent of Public Instruction Mary.Nagel@k12.wa.us Public Health Always Working for a Safer and Healthier Washington
FBLA Culinary Programs Student Stores, DECA FCCLA FFA 24
Food innovations FBLA Food Science & Technology CDE FFA FCCLA Ad Campaign DECA American Enterprise Project SkillsUSA Community Service Project 25
Nutrition Education Food- and nutrient-based analyses of school foods and beverages Post nutrition information in cafeterias, vending, concessions HEAL (Healthy Eating Active Living) Ambassadors Get involved with your school s wellness committee Organize a school-wide health and wellness challenge Produce a public service announcement Conduct a community food and physical activity assessment Community Service Partner with churches, after-school programs, or community centers on HEAL projects Organize a healthy food drive or walk-a-thon 26
Partner with your school s nutrition services department Develop or modify school menu and snack items Create signature entrees, a la carte items, and snacks that are healthy and delicious Offer your expertise for fundraising events involving food 27
Culinary Program makes food that meets new USDA standards CTSO gives Culinary Program fees for product and leftover food Sells to organization (CTSO, PTO/PTA, etc.) CTSO retains their revenue CTSO sells to peers (with supervision) with a mark-up of $0.25-$0.50 Graphic adapted from Alliance for a Healthier Generation Smart Snack Fundraising resource 28
School-based project ideas Partner with DECA on marketing, merchandizing, and business planning Partner with the cafeteria to use Smarter Lunchroom designs Design communication materials for your school wellness committee Produce HEAL (healthy eating active living) public service announcements Community-based project ideas Offer marketing and communication services to local worksite wellness initiatives Produce HEAL public service announcements Develop a business case for HEAL projects and initiatives 29
Provide produce from your garden to your school s nutrition services department the culinary program the school store Organize and host a farmers market at school 30
FFA harvests produce or flowers from its garden CTSO gives FFA fees for product and leftover food Sells to nutrition services, PTA/PTO, or CSTO CTSO retains their revenue CSTO sells to peers (with supervision) with a mark-up of $0.25- $0.50 Graphic adapted from Alliance for a Healthier Generation Smart Snack Fundraising resource 31
Identify Smart Snacks products Identify non-food product options Develop a business, marketing, and merchandizing plan Identify CTSO and business partners Hold a taste testing event Use Smarter Lunchroom principles Create savvy marketing and promotional material 32
Manage portions Make it convenient and visible Enhance taste expectations with delicious and appealing names and reputations Use suggestive selling Set smart pricing strategies 33
Feature produce from school gardens in school meals and other culinary creations FFA Nutrition Services Culinary Programs FBLA 34
Sell Valentine s Day bouquets for a fresh, non-food fundraiser FFA Student Stores 35
Sell made-fromscratch Smart Snacks Culinary Programs Student Stores FBLA 36
Promote and build support for your school s wellness policies through media campaigns and wellness events FCCLA School Wellness Committee FBLA 37
Post nutrition facts and other information where foods and beverages are sold FCCLA Nutrition Services School Wellness Committee FBLA 38
Assess the nutrition and physical activity environments in and around your school FCCLA State or local health department School FBLA Wellness Committee 39
Leverage HEAL momentum Build business, community, and school partnerships Pursue HEAL leadership opportunities Integrate HEAL projects into existing curricula and CTSO activities 40
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Bridget Igoe Nutrition Coordinator, Office of Healthy Communities, Washington State Department of Health Bridget.igoe@doh.wa.gov 360-236-3629 Mary Nagel Family and Consumer Sciences Program Supervisor, Office of the Superintendent of Public Instruction Mary.Nagel@k12.wa.us Public Health Always Working for a Safer and Healthier Washington
Standards, Strategies, and Success Stories Thank you! Questions?