100_Dekle - Florida Charter School Conference

Report
How to Apply for Child Nutrition Programs
Offered by the Division of Food, Nutrition &
Wellness
1
Introduction
• Florida Department of Agriculture and Consumer
Services (FDACS)
• Division of Food, Nutrition and Wellness (FNW)
• Good nutrition is imperative
• Our Vision
Programs Offered
National School Lunch Program (NSLP):
National School Breakfast Program (SBP):
After School Snack Program (ASSP):
Special Milk Program (SMP):
Summer BreakSpot Program:
3
National School Lunch Program (NSLP)
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•
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•
Who can participate?
Why should my school participate?
What would my school have to do?
Are there any other incentives?
Does this make financial sense?
National School Lunch Program (NSLP)
• All children can eat and meals be reimbursed, they
just may have a fee to pay depending on their
eligibility.
• Who eats free?
• Who eats at a reduced rate?
• Who has to pay full price?
• What if we want to offer an after school snack?
What we Provide to NSLP Sponsor
•
•
•
•
•
•
•
Assigned Charter School Specialist
Technical Assistance
Procurement Assistance
Meal Planning
Training Opportunities
Resource Center
Nutrislice
Steps to Become a Sponsor
1)
2)
3)
4)
5)
6)
Training
Required documents
Web-based application system (FANS)
Preoperational visit
NSLP Agreement
Approval
NSLP Sponsor Responsibilities
Sponsor responsibilities can be broken down by:
 Daily
 Monthly
 Yearly
 Routinely
NSLP Reimbursement Rates
Most of the support USDA provides to schools in the
NSLP comes in the form of a cash reimbursement for
each meal served.
Free lunches
Reduced-price
lunches
Paid lunches
$2.98
$2.58
$0.28
Free breakfasts
Reduced-price
breakfasts
Paid breakfasts
$1.62
$1.32
$0.28
Free snacks
Reduced-price
snacks
Paid snacks
$0.82
$0.41
$0.07
Important Things to Know and Consider
Before Applying
• Evaluate the kitchen, storage, and serving
facilities. (On-Site Kitchen (Self Prep), Satellite
Kitchen, Vended Kitchen, Re-Therm Kitchen)
• Are there staff members to devote to the child
nutrition programs?
• Menu Planning for meal services
10
Sample Budget
Reimbursements:
100 free lunches x $2.98 (Self Prep) x 20 days
$5960.00
23 reduced lunches x $2.58 (Self Prep) x 20 days
$1186.80
18 free lunches x $0.28 x 20 days
$100.80
Total Reimbursement for NSLP
$7247.60
Charge for 23 reduced lunches x $0.40 x 20 days
$184.00
Charge for 18 free lunches x $2.51 x 20 days
$954.00
Total Daily Reimbursement:
$8385.60
Expenses:
Food Cost
$7581.60
Kitchen Labor
$500.00
Supplies, Administrative
$304.00
Total Daily Expenses:
$8385.60
11
Questions
12
13
Summer Data
• 1.8 million eligible children
• 13.5 million meals served in 2014
• 21% Increase since 2012
• Average 300,000 kids daily
14
15
Need Based on Zip Codes
(Sample)
Zip Code
County
Total Sites in Zip Average Daily Meals Served SNAP Children
Code
2014
33461
Palm Beach
2
200
5,648
33065
Broward
2
38
4,682
32068
Clay
1
21
3,341
33511
Hillsborough
2
241
3,262
33578
Hillsborough
2
347
3,244
34207
Manatee
2
224
3,192
32907
Brevard
1
21
3,119
32164
Flagler
2
388
3,104
33973
Lee
0
0
3,077
33172
Dade
2
12
2,951
32526
Escambia
4
170
2,789
32909
Brevard
3
88
2,647
34982
St. Lucie
2
101
2,575
33976
Lee
0
0
2,422
33909
Lee
3
104
2,419
33183
Dade
2
269
2,325
33713
Pinellas
2
299
2,289
34608
Hernando
4
103
2,276
34606
Hernando
5
510
2,275
33566
Hillsborough
1
25
2,203
16
Summer BreakSpot
Also referred to as the:
Seamless Summer Option (SSO)
Summer Food Service Program (SFSP)
• Federally funded program by the USDA
• Administered at the state level
17
Becoming a Sponsor
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•
•
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Training
FANS
Documentation
Budget
Menu
18
Sponsor Responsibilities
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•
•
•
Daily
Monthly
Yearly
Routine
19
2013/2014 Reimbursement Rates
Description
Breakfast
Lunch
Supper
Snack
Type
Operating Rate
Administrative
Rate
Vended
$1.8400
$0.1450
Self-prep/Rural
$1.8400
$0.1825
Vended
$3.2100
$0.2775
Self-prep/Rural
$3.2100
$0.3350
Vended
$3.2100
$0.2775
Self-prep/Rural
$3.2100
$0.3350
Vended
$0.7500
$0.0725
Self-prep/Rural
$0.7500
$0.0900
20
Summer BreakSpot Sample Budget
Reimbursements:
50 breakfasts x $2.02 (Self Prep)
$101.00
50 lunches x $3.47 (Self Prep)
$173.50
Total Daily Reimbursement:
$274.50
Expenses:
Food Cost
174.50
Kitchen Labor
50.00
Site Labor (Church provides volunteers)
0.00
Supplies
25.00
Administrative
25.00
Total Daily Expenses:
274.50
21
Summer Sites
22
Summer Food Service Program
Community
Awareness
23
Florida
Summer
Service
Program
Summer
FoodFood
Service
Program
Sponsor Kits
Sponsor Kits
• Yard Signs
• Banners
• Magnets
• Activity Sheets
• Guidance support
24
Summer BreakSpot Support
25
Questions
26
Food Distribution
USDA Foods Program
– What is the USDA Foods program?
– Florida is allocated approximately
$80,000,000 in entitlement each year
27
Food Distribution
USDA Pilot Project for Procurement of Unprocessed
Fruit and Vegetables
2015
– Will allow use of commodity dollars for
purchases of unprocessed, Florida grown
fruit and vegetables
28
WIC Farmers’ Market Nutrition Program
• 43 Farmers Markets in 2014
• 174 Grower Participants in 2014
• 28,572 total clients in 2013
• 68,551 $4.00 coupons were issued
• totaling $258,120 in coupons
redeemed in 2013
29
Farm to School
• Harvest of the Month Program
• Golden Shovel Awards
• Fresh Thoughts - Farm to School newsletter
Harvest of the Month
logo
Golden Shovel
Farm to School Newsletter
30
Farm to School
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•
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Regional Workshop Series
Fresh for Florida Kids Garden
Florida Food Connect
Educational outreach materials
Fresh for Florida Kids Garden
Regional Workshop
Series
Florida Food Connect
31
Measuring Performance
Academic Partnerships
Dr. Jason Riis
Dr. Joseph Price
Dr. David Just
Measuring Success
• Partnership with professors from Harvard University,
Brigham Young University, and Cornell University
• Applying for National Institute of Health and other grants
to measure the impact of our efforts
• Focused on identifying interventions and programs that
drive sustained health benefits to Florida students and
families
32
Fresh for Florida Kids Training
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Meal Pattern
National School Lunch Sponsor Training
Advance Food Safety
Summer Sponsor Training
Food Allergies
Effectively utilizing USDA Commodities
HUSSC Certification
Financial Management
Communication and Conflict Resolution
33
Emerging Initiatives
34
Emerging Initiatives
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Florida Food Connect
36
Living Healthy in Florida
37
Florida’s Roadmap to Living Healthy
38
Nutrislice Menus
Beautiful, easy to use school menus
39
in the absence of information, parents & students
ASSUME THE WORST
•
•
•
Too many people assume the
worst about school foods
They base their opinion on
what they saw on TV, their
friends, and even their own
experiences 20 years ago
Video
a PDF …
JUST DOESN’T CUT IT
“Vegetables”
What the PDF says
“Steamed vegetables
from a local farm”
“Probably drenched in
butter”
What you actually serve
for lunch
What parents think
you serve
TELL YOUR
STORY
or someone else will
YOUR MENUS EVERYWHERE
with the click of a button
your menus can be
BEAUTIFUL
a note on
ALLERGIES
•
•
Our research shows that parents whose
children have food allergies need better
tools to help them safely and effectively
participate in school meals
The following Nutrislice tools make it
easier for these parents:
•
Easy-to-understand icons
•
Powerful allergies filter
you already have too many
THINGS TO JUGGLE
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•
•
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You juggle demanding parents, alwayschanging federal guidelines, an
opportunistic media, and much more
Food service professionals deserve more
credit for the hard work they do!
Our software is built to get your story
out there and help your customers
understand your program.
It’s also built with the understanding that
no matter how helpful it is, adding more
work to your plate is just not an option!
sounds good, but only if it’s
LESS WORK
Getting started is easy:
•
•
•
•
Send us your PDF menus and an
export from your nutrition analysis
tool
Schedule 3 – 4 hours with the person
who currently creates your PDF
menus
We’ll train them on how to use the
system and set up the account
together
After that, review the account and
you’re ready to go!
managing the system once it’s live is also
SIMPLE
Screenshot of the Nutrislice Manager – a tool used to create & manage your menus and foods
GETTING IN TOUCH
If you’re interested in using Nutrislice Menus in your district,
feel free to call Mike at 650-745-5003.
Thanks!
PS – if you’d like to see live examples of our menus, search
the app store for “School Lunch by Nutrislice” or go to
dcsd.nutrislice.com on a computer
Questions
52

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