Transforming MPS School Lunch
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, 2012 35,261 Students 65.8% of students qualify for Free or Reduced price meals Free 21,277 60.3% Reduced 1,916 5.4% 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
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
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 approves fund to build central kitchen 1974 Ground broken for Nutrition Center 1975 Nutrition Center opens assembling 11,000 meals on the first day.
1976
1976
1976
1975 2012 1995
The Challenges
Nutrition Center The nutrition center produces prepackaged processed lunches and breakfasts that are re-thermalized at each school site No cooking facility
Refrigeration
Elementary & K-8 Schools 49 Sites 4 Kitchens
Secondary Schools 12 Sites No Serving Lines
Our Solution
First Basic Steps Acknowledge The Current Program Strength and Weakness Define Goals and Objectives Engage the Community and District Identified Current and Future Obstacles
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
Culinary and Nutrition Center
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.
Initial Plan Market Cart Salad Bars Introduce Market Cart Salad Bars to a limited numbers of identified schools strategically located within the district 20
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
High Schools Engage Students and Faculty 22
High Schools 23
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
Culinary Center
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 2012-13 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.
Branding and Signage
True Food of the Month
Farm to School
True Food Truck
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
Result FY 2011 FY 2013 Net Impact Revenue $14.6M $17.8M 22% Breakfast 32% 42% 10% Lunch 61% 66% 7%
SCHOOL NUTRITION ASSOCIATION ANNUAL NATIONAL CONVENTION SUPPER MEAL PROGRAM LOS ANGELES UNIFIED SCHOOL DISTRICT
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
2012-13 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
2012-13 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
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
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
Financial Reimbursed at Free Rate $2.86 vs. snack @$.78 $.2275 Cash in Lieu Total @ $3.0875 Food & Supply Cost 38% = $1.20 Distribution $.15 per meal Playground staff distribute
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
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
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
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.
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 24 100% Real Fruit Juice Boxes
Questions