Food and Nutrition Services (FNS) Update Presented by: Althea Albert-Santiago, SLPS Director Food and Nutrition Services Krystal Simmons, Asst. Director of Health and Nutrition Tenecia Williams, SLPS Accountability Specialist Erika Hollinshed, Catering Services Specialist July 31, 2017

Management Team Althea Albert-Santiago, Director of Food and Nutrition Services Department Tenecia Williams, Accountability Specialist Erika Hollinshed, Catering Services Specialist Leanne White, Project Director Health School/ Healthy Communities Grant Southwest Food Service Excellence LLC Carolyn Penn- Director of Dining Services Jackie Martin -Baker - Asst. Food & Nutrition Director Krystal Simmons - Director of Health & Nutrition Gary Johnson - Catering Chef             November 11, 2018

Community Eligibility Program All Food Programs has to have written approval by Althea Albert-Santiago, Director of Food and Nutrition Services The District will offer both free breakfast and lunch to all St. Louis Public Schools students Breakfast Lines Students will press #9 on key pad only for breakfast Mandate breakfast first before other activities Address all line speed issues with Cafeteria Lead as soon as possible Middle and High School will enter their PIN Lunch Lines (GRAB and GO Breakfast Program) Lunch Lines Students will press #9 on key pad until September 11, 2017 All students have a six-digit Personal Identification Numbers (PINs): Example- 078004 Students will enter their PIN for lunch St. Louis Public Schools 11/11/2018

Compliance Guidelines Service Times Service periods cannot be changed without written request to Althea Albert-Santiago All service periods are approved by the Department of Education and Secondary Education (DESE) In School Suspensions United States Department Agriculture (USDA) states you cannot punish these students with food Students must still receive a reimbursable meal Menus cannot be changed Afterschool Snack program – snacks must include two of the following milk, fruit, vegetable, grain, meat/meat alternative Protocol: All schools requesting snacks will need to submit written request to Althea Albert-Santiago Principals please inform the Afterschool Coordinators to maintain the cafeteria and sitting area cleanliness 11/11/2018

Compliance Guidelines Smart Snack Guidelines include changes in calories, sodium, fat, and sugar for both snacks and beverages and regulates vending machines, fundraisers and school stores. Schools Stores St. Louis Board of Education Regulation: Business and Non-Instructional Operations Policy R3542.2.3 Only allowed to sell non-food items during the school day. No food items will be sold during breakfast or lunch in competition with the National School Breakfast and Lunch Program. Fundraisers Non food item fundraisers are allowed during the school day. The standards only apply during school hours (midnight the night before to 30 minutes after the school day ends) Protocol: All schools requesting fundraisers will need to submit a written request to Althea Albert-Santiago Check fundraisers ideas on Food and Nutrition webpage St. Louis Public Schools 11/11/2018

The Child and Adult Care Food Program (CACFP)Guidelines Goal: To update nutrition standards to be aligned with other Federal Nutrition Programs First major change to CACFP meal pattern since 1968 Head Start, Early Head Start, Pre-K, At-Risk after school Meals Program (dinner/supper program) Updated meal patterns Dietary guidelines for Americans, science-based recommendations, stakeholder input Increased fruits and vegetables and whole grains Less sugar and saturated fat Students will choose one (1) of two (2) entrées at breakfast. Students will have one (1) choice of all available entrees at lunch. Only 1% unflavored milk will be served 100% Juice will only be served once a day The guidelines include strict sugar limits on cereal and yogurt; some student favorites will no longer be offered. Less sweetened grain based items will be served to the pre-K students November 11, 2018

The Child and Adult Care Food Program (CACFP)Guidelines The new meal pattern officially goes into effect on Oct. 1, 2017. However, SLPS has a target launch of Sept. 1. At breakfast, Pre-K students will: Choose one of two available breakfast entrées Choose between a bottle of 100% fruit juice or a piece of whole fruit Take a carton of 1% unflavored milk   At lunch, Pre-K students will: Choose one of all available lunch entrées Choose between a canned fruit or a piece of whole fruit Be served a hot vegetable November 11, 2018

Fresh Fruit and Vegetable Program The Goal of the FFVP Create healthier school environments by providing healthier food choices Expand the variety of fruits and vegetables children experience Increase children’s fruit and vegetable consumption Make a difference in children’s diets to impact their present and future health How School are Selected : Department of Elementary and Secondary Education (DESE)- Awarded $668.000 Be an elementary school (43 schools) Have a high percentage of students eligible for the Community Eligibility Provision Program Make free fresh fruits and vegetables available to all enrolled children Provide fresh fruits and vegetables only during the school day (not before or after school or during summer school) Widely publicize within the school the availability of free fresh fruits and vegetables Have documented support of the food service manager, principal and district superintendent Serve free fresh fruits and vegetables outside of the NSLP and SBP meal periods For additional information, please contact: Tenecia Williams, Accountability Specialist Email: Tenecia.williams@slps.org Contact Number: 314-345-2308 St. Louis Public Schools 11/11/2018

USDA Nondiscrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. This institution is an equal opportunity provider. St. Louis Public Schools 11/11/2018

Catering Events On behalf of the St. Louis Public Schools Food and Nutrition Services Department and Southwest Foodservice Excellence Staff, we are looking forward to catering your special events this upcoming year. Booking an Event Please follow the catering guidelines below when placing an order. If you need additional information, contact the Food and Nutrition Services Department at (314) 331-6115 or (314) 401-9870. All catering requests must be submitted by email.    To book a catering event, please contact Erika Hollinshed, Catering Services Coordinator at erika.hollinshed@slps.org or call 314-331-6115 or contact Carolyn Penn, Director of Dining Services at Southwest Foodservice at carolyn.penn@sfellc.org call 314-381-4155.  Please copy Althea Albert-Santiago, St. Louis Public Schools Director of Food and Nutrition Services at althea.albert-santiago@slps.org on all catering orders.   Please complete the Saint Louis Public Schools Catering Request Form within seventy–two hours prior to the day of the event. Prices are available upon request. For additional information and menus, please consult our Saint Louis Public Schools Catering Guide. November 11, 2018

Contact Information Food and Nutrition Services/ Health and Wellness Department Althea Santiago, Director Food and Nutrition Services althea.albert-santiago@slps.org District Cell Number: 314-401-9870 Office Number: 314-345-4519 M. Leanne White, Project Director Healthy Schools /Healthy Communities Grant Margaret. White@slps.org District Cell Number: 314-952-8511 Tenecia Williams, Accountability Specialist Tenecia.williams@slps.org Office Number: 314-345-2308 Erika Hollinshed, Catering Services Coordinator Erika.Hollinshed@slps.org Number: 314-331-6115 Southwest Foodservice Excellence Carolyn Penn, Director of Dining Services Carolyn.penn@sfellc.org District Cell Number: 314-637-4841 Southwest Office Number: 314-381-4155 Jackie Martin-Baker, Asst. Director for Dining Services Jackie.martin-baker@sfellc.org District Cell Number: 314-229-4746 Krysta Simmons, Associate Director of Nutrition Krystal.simmons@sfellc.org District Cell Number: 314-750-6992 Office Number: 314-381-4155 November 11, 2018