1. The Fresh Fruit and Vegetable Program (FFVP) for New Schools Welcome!

2. FFVP for New Schools Program Goals Creating healthier school environments by: Expanding the variety of fruits and vegetables children experience; Increasing children’s fruit and vegetable consumption; and Making a difference in children’s diets to positively impact their health.

3. FFVP for New Schools How To Be Successful

4. FFVP for New Schools Form a Team Program Coordinator Food Service Manager School Nurses/Teachers Guidance Counselor Custodians Parents/Parent-Teacher Association Student Government

5. FFVP for New Schools Process Coordinate Planning (menu, budget, etc.) Ordering Deliveries Storage in schools Methods of distribution Clean up Claim submission

6. FFVP for New Schools Rollout of FFVP in Schools Suggest special event to introduce the program Promote to staff at district meeting Publicize through school or district media Provide parents with information by setting up an FFVP table at Open House *FFVP funds cannot be used for these events.

7. FFVP for New Schools Fruits & Vegetables

8. FFVP for New Schools Eligibility (page10) Who can participate? All children who are enrolled at the school Only teachers serving the produce to the students Who cannot participate? General teacher population and school staff Community residents *FFVP cannot be used for gifts and rewards, and cannot be withheld as part of a discipline procedure.

9. FFVP for New Schools Best Times to Serve (page 12) Any time during the school day, except during breakfast and lunch. Serve once a day or during multiple times with some students served in the morning and some in the afternoon. When determining distribution, consider:  grade level and maturity of students  Available time (including preparation and serving)  extra clean-up  garbage concerns  staffing issues

10. FFVP for New Schools Best Places to Serve (pages12-13) Classrooms Hallways During nutrition education activities Outside Cafeteria (except breakfast & lunch) *Most successful distribution areas are places where children can easily consume the fruits/vegetables.

11. FFVP for New Schools Delivery Morning counts are sent in and produce is prepared Produce is delivered to the classroom and distributed to the students Containers are returned to the cafeteria for sanitation and next-day preparation

12. FFVP for New Schools Unallowable items (pages 14-15) Processed, canned, and frozen fruits and vegetables Dried fruits or vegetables (trail mixes) Excess amounts of dips Regular dressings, peanut butter, hummus Fruit or vegetables juices and smoothies Fruit that has added flavorings Fruit strips, drops, and fruit leather Spices/seasonings

13. FFVP for New Schools FFVP Limits-Dips (page 15) Vegetables:  Offer only low-fat, yogurt-based, or other low-fat and fat-free dressings  1-2 tbs. low-fat dips or dressings Fruit: No dips of any kind allowed Note: Fresh vegetables can be cooked but should be limited to only once each week

14. FFVP for New Schools Serving Guidelines (page 16) Serve 2 or more times per week No specific portion size is required - consider the age of students Suggestion: provide ½ cup for portioned or prebagged items Serve different varieties of the same fruit Try “sample sizes” to introduce new items Serve student favorites, but continue to introduce new items Make the offerings appealing and easy to grab

15. FFVP for New Schools Purchasing (page 17-19) Follow proper state/local purchasing procedures Purchase from local grocery stores, growers, and farmers’ markets Support Farm-to-School projects Buy Florida produce when able Buy American when applicable

16. FFVP for New Schools Leftovers Students can receive extra items if requested Portion sizes may be increased if there are always leftovers FFVP providers may participate in the FFVP tasting Provide a share table for leftovers after distribution during lunch for free at least once a week Leftovers cannot be taken home by anyone.

17. FFVP for New Schools Menus

18. FFVP for New Schools Menus A centralized monthly menu provides:  Consistency  Ensures a variety of items offered  Allows produce vendor to plan for orders  Encourages nutrition education

19. FFVP for New Schools Courtesy of Putnam County School District

20. FFVP for New Schools Nutrition Education

21. FFVP for New Schools Lessons (pages 20-21) Lesson can be given during a time that all students participate and can receive the nutrition education for the FFVP. Nutrition Education should be given, even on days FFVP is not offered Consult with FFVP partners to obtain no-cost promotional items. Make teachers and administrators aware of resources like:  www.choosemyplate.gov www.choosemyplate.gov  http://www.fruitsandveggiesmorematters.org/ http://www.fruitsandveggiesmorematters.org/

22. FFVP for New Schools Ideas (pages 20-21) Poster contests to decorate serving line and classrooms Featured fruit or vegetable of the day on serving lines Staff dressed up as a fruit or vegetable AM/PM announcements Send menus to teachers and parents FFVP featured in the school newsletter

23. FFVP for New Schools Additional Ideas Science/Math Experiments Weighing/Measuring Nutrition Facts Graphing (likes and dislikes) Health/Fitness Activities Gardening/Composting Geography English Story Problems Internet Reading Writing Projects Language Other Art Projects Recipe book Trivia Physical Activities

24. FFVP for New Schools Funding

25. FFVP for Returning Schools Program Funds The FY 16-17 amount is $50 per student/per school FFVP funds cannot be moved from one school to another Funds are allocated in 2 quarters:  1 st Quarter: July 1 – September 30  2 nd Quarter: October 1 – June 30 If all 1 st quarter funds are not used, let us know by September 10 th so those funds can be added to your 2 nd quarter allocation (USDA Memo SP )

26. FFVP for New Schools Ideas for 1 st Quarter Spending Order produce for delivery between August and September Allowable program equipment Order small supplies (napkins, utensils, paper plates, etc.)

27. FFVP for New Schools Reimbursable Costs

28. FFVP for New Schools Operating Cost (pages 22-24) Costs of running the program (delivering, preparing and serving): Produce costs (Precut and ready-made trays) Nonfood supply costs (plates, napkins, etc.) Durable supply costs (baskets, bins, etc.) Salaries and Fringe of operational employees *The majority of FFVP funds must go towards fresh fruits and vegetables.

29. FFVP for New Schools Cost incurred to operate the program (planning, paperwork, menus, etc.): Costs are limited to 10% Can be used for Salaries and Benefits of executive staff and costs of general services Equipment can be purchased using 10% of administrative funds with prior Department approval Administrative Cost (pages 22-24)

30. FFVP for New Schools Paperwork

31. FFVP for New Schools What is Required? (pages 25-26) Participation in FFVP training Complete and submit a monthly claim Maintain accurate records for five years (District and school level) Recordkeeping requirements are similar to other child nutrition programs

32. FFVP for New Schools Monitoring (page 26) Review all claims submitted for reimbursement:  Ensure the majority of funds are used to purchase fresh produce  Check all equipment purchases  Ensure labor costs and other non-food costs are minimal

33. FFVP for New Schools Monitoring cont’d. (page 26) Schools selected for an Administrative Review will have the FFVP reviewed Findings that can limit future participation:  Excessive corrective action  Poor program management  Lack of support from food service staff and school administration  Lack of Nutrition Education  Consistent unspent funds

34. FFVP for New Schools Production Records Must be maintained on a daily basis. Record fruits and vegetables as purchased in cases, pounds, etc. Record other foods, such as dips, in sections with fruits and vegetables. Record leftovers – if possible.

35. FFVP for New Schools Payroll Number of hours schools claim vary from 30 minutes to two+ hours each day. Time sheet of hours worked specifically on the FFVP must be maintained and signed off by the Food Service Manager. Talk with business manager about allocating hours between NSLP and FFVP.

36. FFVP for New Schools Food Safety Procedures (pages 31-32) Train all staff/volunteers involved in FFVP on food safety. Educate on standard operating procedures regarding:  receiving and storage  washing fruits and vegetables prior to distribution  label, dating and refrigerating fresh-cut items, etc.

37. FFVP for New Schools Claims in FANS Claims must be submitted within 30 days after the end of each month Each claim must identify monthly school purchase data (produce item, # cases, cost per case) Operating costs and Admin costs are claimed separately If you submit a combined May/June claim for NSLP, you must submit a combined May/June FFVP claim *Remember: Administrative costs are not mandatory!

38. FFVP for New Schools

48. Resources New FFVP schools will receive a welcome pack consisting of: USDA FFVP Handbook Tips for Administering the Program Florida Harvesting Calendar Production Record booklet FFVP Q&As I Tried It! stickers (1 roll) You may print the materials from our website: FNW - FFVP web pageFNW - FFVP web page Additional Resources: USDA FFVP website USDA FFVP website MyPlate Materials Fruit and Vegetable Nutrition Education

49. FFVP for New Schools Resources

50. FFVP for New Schools FFVP Handbook

51. FFVP for New Schools Share Your Success Keep copies of emails, letters, etc. Take pictures during the implementation of the program. Use the media. Post to your school web page for parents and the community to see. Incorporate the FFVP into your district/school wellness policy. Share your stories and pictures with us!!

52. FFVP for New Schools Contact Information Program Questions Aimee Ashley (850) 617-7409 aimee.ashley@freshfromflorida.com Claim Questions Amy Campbell-Smith (850) 617-7411 amy.campbell-smith@freshfromflorida.com

53. FFVP for New Schools Thank you!