New York City Department Of Education Office of SchoolFood

New York…

Over 1,700 schools served Over 8,500 employees 39 million breakfasts served per year Overview 3 …and participation is rising: 117 million lunches served per year 205,000 per day 623,000 per day Lunch % Participation

Food Philosophy Philosophically, SchoolFood is committed to offering students a food program with as nutritionally clean a profile as possible. This includes, not only pre-made items designed as heat and serve products, but also recipes and options with a made – by – hand preparation requirement.

Our standards meet, and many times exceed, USDA guidelines. We have reduced the sodium, fat, and cholesterol in our menu items, and are eliminating high fructose corn syrup. SchoolFood prohibits the use of trans fats, artificial flavors,colors,sweeteners, palm and coconut oil, BHA, BHT, Sodium Nitrate, Potassium Bromate and MSG. Nutritional Standards 6

Partnerships Community Partners DOH&MH United Federation of Teachers Council of Supervisors and Administrators District Council 37 Food Bank for NYC City Harvest NY Coalition for Healthy School Food Wellness In The Schools NY Coalition Against Hunger Share Our Strength etc..

New Initiatives CPPW – Salad Bar Training / Water Jets Local & Regional Procurement Garden to Café Expansion Summer Meals Mobile Feeding Breakfast Program Marketing Chefs Move to Schools Support Meeting Mayoral Citywide Food Standards Improved Competitive Foods Sustainability Cost Per Meal (CPM) Measurements Application Scanning

Salad Bar Of all of our current food options salad bars represent, by far, the most pervasive example of our food philosophy. They are the new paradigm of the school food revolution.

What is a salad bar? A salad bar provides self service access to vegetables daily. Students use the salad bar to complement their meal. Items such as fresh romaine, spinach leaves, sliced cucumbers, tomatoes, carrots, beans, cabbage and peppers are used in salad bars. Compound salads such vegetable lo mein, black bean and corn salsa, and healthy cole slaw are offered as well. These compound salads are more popular in HS.

Growth

Water Jets Piloted water jets prior to 2010 Installed = 70 Included it in the CPPW grantInstalled = 264 to date All students have access to water during meals as CNR regulations. Three Water Service Methods: Water Fountains Water Jets Insulated Coolers

Procurement Approximately 76% of food items procured by distributors Approximately 24% of food items purchased directly by the DOE –Benefits Include – Savings from vendor and service consolidation – Integration of vendor and DOE technology which gains process efficiencies – Increased awareness of trends and buying habits through regular reporting – Develop relationships and secure wholesale prices through Contract Direct bids – Insight into the total cost of the food program as well as the price for the products versus services

Procurement Cont. NYC, Department of Education School Food FY 11 Food Spend was approximately $142,000, on all food categories LOCAL SOURCING Locally Sourced ItemsUnit Annual Quantities Purchased FY 10 Spend New York State Applescases133,000$2,122, Apple Slice (pre- packaged)cases29,464$1,626, Yogurtcases65,000.00$1,149, Milkgallons7,176,951$19,622,205.23

Procurement Cont.

Garden to Café Piloted in 22 schools in 2008 locally supported. The Citywide School Gardens Initiative was established in 2010, as a public-private partnership between the Mayor’s Fund, GrowNYC, The NYC Department of Education Partners include: Mayors Fund,The Rachael Ray Yum-O! Foundation, Added Value, Baum Forum, Brooklyn Botanic Gardens, Cornell Cooperative Extension, Edible Schoolyard New York, Family Cook Productions, NYC Food and Fitness Partnership, GrowNYC, Green Market, Health Corps, John Bowne High School, New York Restoration Project, Open Road, Slow Food USA/Harvest Time Program, NYC Strategic Alliance for Health, Wellness in the Schools and New York Sun Works (Pilot)- 22 Schools schools schools Current- 59 Schools

Bronx Academy of Letters Garden

PS 11 Harvest Event

Summer Meal Mobile Feeding In 2010 leased one truck via a Heckscher Foundation Grant In 2011 Applied for and received a Grant from Wal-Mart to purchase 2 trucks In 2012 Anticipate purchasing one additional vehicle

Breakfast Program Marketing Breaking Through to Breakfast Seminar Breakfast Toolkits Meal Applications Back Pack Flyer Presentations at Conferences Breakfast Postcard Mailing

Chefs Move to Schools Partnerships With Area Restaurants Recipe Testing Support Career And Technical Education

NYC Food Standards Mayoral Order 122 Spring 2007: Participating agencies convened to discuss proposed rules and give feedback September 19, 2008: Mayor Bloomberg signs mayoral Order No. 122 and announces new standards to public October 31, 2012: All agencies receiving funds from the must meet all required standards

Mayoral Standards Per Serving Purchased Food Standards Portion Controlled Foods, Deli & Canned Meat: Sodium: ≤ 480mg per serving (Canned Tuna: ≤ 290 mg) Bread cereal, pasta, grains : ≤ 180 mg sodium, ≥2g fiber and *≤ 10g sugar. Baked goods: ≤ 290 mg sodium. Canned Vegetables: canned vegetables must contain ≤ 290mg per serving or have “no salt added”. Canned Fruit: must be packed in its own juice or water Sauces: ≤ 480 mg & Dressings: ≤ 290 mg Snacks: grains, chips, crackers: products are subject to a ≤ 200 mg sodium, ≤ 10g sugar and ≥2g fiber per serving. Water: water must be made available at all meals Meal and Snack Standards Sodium: 660mg at breakfast and 770mg for lunch. Fiber: Require fiber ≥ 6.2 g at breakfast and ≥ 7.5 g for lunch.

Improved Competitive Foods Program Structure NYC DOE provides a minimum number of guaranteed machine placement locations –2,522 beverage vending machines currently (1,800 was minimum guarantee) –911 snack vending machines currently (500 was minimum guarantee) Schools earn commissions on sales from vending machines Our partners sponsor high school sports and middle school phys-ed programs NYC DOE receives guaranteed sales commission and sponsorship payments –Minimum of $21 million in sales commission over five years –Minimum of $12.8 million in sponsorship support over five years

Setting Ourselves up for Success We know that children will continue to snack Snacking can be a good thing if you offer the right choices Through our vending program, we offer reduced-calorie snacks –Our guidelines exceed the standards set by the National Institute of Medicine –Top sellers in our snack program average 116 calories per serving –Most snacks are made of whole grain and meet minimum fiber requirements We offer fresh fruit and vegetables to students, some who live in neighborhoods where access to these foods is limited Manufacturers are listening –New products were introduced; some were reformulated to meet guidelines Change happens slowly; but in the end, better choices should create better results

Our Healthy Vending Program Healthy beverages Healthy snacks Fresh fruit & vegetables

Sustainability Trayless Tuesday Recycling Training Packaging Garbage Bags – Clear Mayoral Study on Food Supply

Cost per meal (CPM) Every production location has a target CPM assigned – Each CPM target is based on : Menu utilization – Elementary vs. “Trend” Menus Supplier cost difference by geographic area –CPM targets are modified for “Special Education” locations or other situations where extra labor (production time) is required. Typical CPM targets would be as follows: –Elementary Schools$0.90 –Secondary Schools$0.97 –High Schools$1.17

Monitoring costs to ensure achievement of financial goals SchoolFood has developed a Cost Per Meal (“CPM”) methodology to measure and monitor costs by location. Each SchoolFood location has a unique numeric identifier allowing the compilation of data related to meals served and costs incurred. Food, labor and supply costs at 1,700+ locations: –Food invoices, by location, are received electronically from our vendors –Supply costs are received, by location, from our warehouse system –Labor costs by employee from the payroll system Meals served and costs incurred at satellite locations are aggregated back to the source production facility.

Monitoring Results SchoolFood Managers monitor the CPM results locally on a weekly basis. CPM results by location are reviewed across the organization on a monthly basis. Production locations that are consistently over or dramatically under the CPM targets receive support from SchoolFood Senior Management

Meal Application Initiatives Applications can be completed online at: nyc.applyforlunch.com or nyc.gov/accessnyc Began application scanning as a pilot in 2006 Promote application return during summer program and run a sweepstakes campaign in the fall.

ERIC GOLDSTEIN Chef Executive of Support Services New York City Department of Education STEPHEN O’BRIEN Director of Food and Food Support New York City Department of Education Office of SchoolFood