Copyright © 2013 School Nutrition Association. All Rights Reserved. BREAKFAST GENERAL SESSION PART II: School Nutrition In Focus The KITS Study Key Performance Indicators

Copyright © 2013 School Nutrition Association. All Rights Reserved. S CHOOL N UTRITION I N F OCUS Sandy Ford, SNS, SNA President Key Findings – Phase1 January 2013

Copyright © 2013 School Nutrition Association. All Rights Reserved. School Nutrition In Focus Survey Survey Objective: Begin to understand the very initial impacts of the new meal pattern regulations and other changes occurring in school nutrition programs for the school year Limitations: Preliminary data (only reflects information for the beginning of school year) Small sample size

Copyright © 2013 School Nutrition Association. All Rights Reserved. Survey Respondents Online survey to SNA director-level members 410 usable responses from different school districts

Copyright © 2013 School Nutrition Association. All Rights Reserved. Menu Trends Most Prevalent Food Trends #1Whole grain-rich items (100%) Fresh Fruits (100%) Fresh Vegetables (100%) #2100% juice (94%) #3Low-sugar or reduced-sugar prepared/packaged foods (87%) #4Low-sodium or reduced sodium prepared/packaged foods (86%) #5Low-fat prepared/packaged foods (86%) #6Vegetarian meals (81%) Percentages indicate the proportion of respondents offering (i.e. more frequently, less frequently, about the same, and beginning to offer this year) Question: Please indicate changes in the frequency of offering each of the following food options in your school nutrition program for the National School Lunch Program this school year. Response options: More frequently, Less frequently, About the same, Not offering, Beginning to offer this year

Copyright © 2013 School Nutrition Association. All Rights Reserved. Question: Please indicate changes in the frequency of offering each of the following food options in your school nutrition program for the National School Lunch Program this school year. Response options: More frequently, Less frequently, About the same, Not offering, Beginning to offer this year Menu Trends Growing Food Trends #1Whole grain-rich items (74%) #2Fresh Vegetables (59%) #3Fresh fruits (50%) #4Low-sodium or reduced-sodium (41%) #5Low-sugar or reduced-sugar (31%) #6Salad or produce bars (29%) #7Prepackaged Salads (25%) #8Vegetarian meals (22%) #9Gluten-free items (22%) Percentages indicate the proportion of respondents offering (i.e. more frequently and beginning to offer this year)

Copyright © 2013 School Nutrition Association. All Rights Reserved. Menu Trends Question: Please indicate changes in the frequency of offering each of the following food options in your school nutrition program for the National School Lunch Program this school year. Response options: More frequently, Less frequently, About the same, Not offering, Beginning to offer this year The most prevalent types of ethnic foods offered Experiencing the most growth

Copyright © 2013 School Nutrition Association. All Rights Reserved. New Meal Pattern Implementation Top Challenges Cost Cost & Student Acceptance Fruit Req. Starchy Vegetable Req. Vegetable Req. (amount) Dark Green Vegetable Req. Red/Orange Vegetable Req. Whole-Grain Rich Req. Bean/Pea (Legume) req. Cost and Student Acceptance are the two biggest challenges to implementing many of the specific meal pattern requirements. However, respondents indicated varying combinations of implementation challenges for the specific requirements. Question: For each of the following, please indicate what the two biggest challenges are with implementation of the new specific meal requirements. Response choices: Cost, Student Acceptance, Product Availability, Preparation and Staff Training

Copyright © 2013 School Nutrition Association. All Rights Reserved. Operational Costs Costs have increased for food, non-food supplies, and labor for a majority of respondents. Question: Please indicate how the following operational costs have changed for your program this school year. Please indicate the percent change (response options included percent ranges)

Copyright © 2013 School Nutrition Association. All Rights Reserved. Purchasing Purchasing Cooperatives 64% of respondents are part of a purchasing cooperative USDA Foods Nearly half of respondents expect to accept at least 90% of their PAL this year 36% of respondents expect to accept less than 50% of their PAL this year (with 9% not planning on accepting any) Processing of USDA Foods Most respondents are diverting less than half of their USDA Foods for processing

Copyright © 2013 School Nutrition Association. All Rights Reserved. Participation 57% experiencing increased Free and Reduced-Price Eligibility The median size of the decrease was 4 percentage points Lunch participation changes were determined by comparing the program-wide ADP for September 2012 with ADP for school year Percent of Respondent

Copyright © 2013 School Nutrition Association. All Rights Reserved. Participation 57% experiencing increased Free and Reduced-Price Eligibility The median size of the decrease was 2.1 percentage points Breakfast participation changes were determined by comparing the program-wide ADP for September 2012 with ADP for school year Percent of Respondent

Copyright © 2013 School Nutrition Association. All Rights Reserved. Student Meal Prices Lunch ElementaryMiddle/Junior HighHigh School (Median Meal Prices) $2.15$ % increase student meal prices for school year Median price increase $0.10 Question: Lunch prices for this school year and last school year.

Copyright © 2013 School Nutrition Association. All Rights Reserved. Student Meal Prices Breakfast ElementaryMiddle/Junior HighHigh School (Median Meal Prices) $ % increase student meal prices for school year Median price increase $0.10 Question: Breakfast prices for this school year and last school year.

Copyright © 2013 School Nutrition Association. All Rights Reserved. Next Steps School Nutrition In Focus Phase 1: Survey (October-November 2012) Phase 2: April/May

16 KIDS’ SAFE & HEALTHFUL FOODS PROJECT KITS Study : Kitchen equipment, Infrastructure, & Training in Schools Maureen Spill, PhD

17 KIDS’ SAFE & HEALTHFUL FOODS PROJECT The Pew Charitable Trusts and the Robert Wood Johnson Foundation are working together on the Kids’ Safe and Healthful Foods Project to provide nonpartisan analysis and evidence-based recommendations to help ensure that: The U.S. Department of Agriculture (USDA) adopts science-based nutrition standards for all foods and beverages served and sold in schools;science-based

18 KIDS’ SAFE & HEALTHFUL FOODS PROJECT Schools have the resources they need to replace outdated and broken kitchen equipment and train cafeteria employees; andresources USDA develops and implements rigorous school food safety policies. food safety

19 KIDS’ SAFE & HEALTHFUL FOODS PROJECT School kitchen equipment: What’s the big deal? In 2010, $10 million in ARRA funding and $25 millions in appropriations was made available. –Over $630 million in requests –Requests limited to schools with >50% free/reduced participation Starting in fall 2012, new meal regulations took effect calling for more fruits and vegetables, low-fat dairy, whole grains, etc. –To implement these standards, many schools need additional storage, refrigeration, ovens instead of deep fryers, etc. Need for school kitchen equipment is likely to exceed $500 million

20 KIDS’ SAFE & HEALTHFUL FOODS PROJECT What is the KSHF team doing about it? 1.) KITS Study: Assess and quantify the need for school kitchen equipment and infrastructure upgrades, and training needs 2.) School Food Modernization Act: –Introduced in last Congress by Latham (R-IA) and McIntyre (D-NC); have Senate support –Bill establishes loan assistance program & strengthens training and technical assistance 3.) Identify creative funding strategies for schools

21 KIDS’ SAFE & HEALTHFUL FOODS PROJECT KITS Study First-ever nationally representative, quantitative study assessing school kitchen equipment needs Data is representative at both the national and state level for all 50 states and District of Columbia Web-based survey given to school food authorities (district level)

22 KIDS’ SAFE & HEALTHFUL FOODS PROJECT KITS Study: timeline Questionnaire development (March – August 2012) –Expert panel –Pilot questionnaire Survey in field (August – November 2012) Analysis (December 2012 – March 2013) Report (Summer 2013) –National report –State profiles

23 KIDS’ SAFE & HEALTHFUL FOODS PROJECT KITS Study: Expected Messages Nationally, $XXX million dollars are needed to update school kitchen equipment to allow schools to meet the USDA’s meal standards. The top barriers to fully implementing the new meal standards are…. –Training staff, Needing additional equipment, Needing to remodel/upgrade kitchen, etc.

24 KIDS’ SAFE & HEALTHFUL FOODS PROJECT KITS Study: Expected messages X% of districts need a new [type of equipment]. Across all districts, [type of equipment] are the most needed piece of equipment. Only X% of districts have an equipment replacement and upgrade plan. The most needed type of training for food service staff include…. –Developing menus, revising food purchasing specifications, operating new equipment, basic cooking skills, etc.

25 KIDS’ SAFE & HEALTHFUL FOODS PROJECT Supporting schools get the equipment and training they need to serve healthy meals 1.) KITS Study 2.) School Food Modernization Act 3.) Identify creative funding strategies for schools

26 KIDS’ SAFE & HEALTHFUL FOODS PROJECT Maureen Spill: (202)

Orange County Public Schools CNIC Orange County Public Schools KPI January 2013

Orange County Public Schools Orange County Public Schools Food and Nutrition Services 27.9 M meals/year 1 Million meals every 6 days 64% of students F/R 1200 employees w/full benefits $87 M $68 M Federal Funds $1 M State $15 M Local sales $3 M Grants

Orange County Public Schools Key Performance Indicators: Strategic Planning The Data is the DATA!! Initiating, Implementing, Sustaining Value to your stakeholders Meal Participation Food Costs

Orange County Public Schools Best Practices in Council of Great City Schools Participation in the meals program – ES Breakfast Current: 28% CGCS Median: 39.2% Target: 35% F/R Participation in the meals program – Highest participation = highest # of students in Provision 2 programs

Orange County Public Schools Meals Served Per Year 07-12

Orange County Public Schools Participation in Provision 2

Orange County Public Schools Setting the Goals High Meal Participation Goals Elementary Breakfast ParticipationActualTarget CGCS Total ES BKFST42%25%29%33%42% 21,13524,24325,45527,746 F/R48%37%41%46%58% 18,71121,6894,3384,858 Paid13.20%7%9%11%18% 2,3522,4982,5482,726

Orange County Public Schools What drives F/R participation

Orange County Public Schools Provision 2 or Universal How many students can we afford to have meals at no charge – break even point Breakfast: 70% F/R; Title 1 in OCPS = 75% Lunch: 80%, however that is too many too fast, so set at 90% Bkfst: 2012 – 70 schools, 15% of students; now 123 schools, 31.7% of students Lunch: 2012 – 25 schools, 7.9% of students; now 58 schools, 19% access

Orange County Public Schools How Are We Doing? Bkfst: 2012 – 70 schools, 15% of students; now 123 schools, 31.7% of students Lunch: 2012 – 25 schools, 7.9% of students; now 58 schools, 19% access CGCS median: 34.89% of students with access to breakfast at no charge; of the districts with similar % F/R = 41% CGCS median: 48% of F/R students participate in breakfast;

Orange County Public Schools Application Campaign July 1 – September 28th Total Students Free Applied Total Students Provision 2 Schools Total Students Directly Certified Total Free and Reduced FY %8.05%25.79%62.6% FY %7.79%7.14%53.9%

Orange County Public Schools Analyze Food Costs Per component Per meal/ per average meal Total # of components taken by students Waste Staff meals Left overs And so, the menu is center stage

Orange County Public Schools Added Cost Choice of menu costs # of meals served Cost per meal x # of meals Choice of menu costs # of meals served Cost per meal x # of meals ,000$1, $ $191.35Difference

Orange County Public Schools Revenue # of meals served Revenue # of meals served 1, %Free %Reduced %Paid Total Revenue $320.6

Orange County Public Schools Big Picture – Customer Satisfaction Choose lower cost: save $191 per day, 1,000 students goes down to 885 students Choose better product: increase revenue by $320 per day

Orange County Public Schools Commodities = Exact Product Customers Want New Items Using Commodity New Item Commodity Price Commercial Price Savings per Case Total Cases Used Total Savings Ham & Cheese Sandwich $24.09$33.64$ $11, Deli, Flatz Italian $24.15$28.85$ $2, Sunrise Twist Breakfast Sand $79.71$90.99$ $8, Chicken Curry $51.13$63.41$ $9, BBQ, Pulled Pork $29.26$54.02$ $35, $117,743.85

Copyright © 2013 School Nutrition Association. All Rights Reserved. Thank-You! QUESTIONS?