1. SFSP Menu Planning Panel Presentation
Amy Faricy, RD, SNS, Douglas County RE 1
Andrea Garcia, Office of Children’s Affairs, City & County of Denver
Shelly Allen, St Vrain Valley RE 1J
Ann Cooper, CEC, Chef Ann Foundation
Good morning etc.

2. Designing Compliant SFSP Menus
By: Amy Faricy RD, SNS
Manager of Menu Services
Douglas County School District
Good morning etc.

3. Demographics 2015-2016 Student population: 69,000 Free & Reduced: 9%
Employees: ≈400
Budget: million
Schools: 79
Daily Participation (NSLP & SBP)
Breakfast: 7% (average 1015 per day)
Lunch: 20% (average 14,000 per day)
Overall: 50% (average 31,000 ME per day)

4. Summer Feeding Statistics 2016
Central Kitchens: 2
Feeding Sites: 5
Employees: 8
Meals Offered: Lunch, Snack
Meals Served: 13,753
Increase From Previous Year: 26%
1 Parker, 1 CR
1 park, 3 apartments, 1 school
4- 8 week, 1- 3 week

5. SFSP Meal Pattern and OVS Review
Specific meal patterns for breakfast, lunch/supper, and snack
All meals served must meet meal pattern requirements
Four food component groups
Milk
Fruit/Vegetable
Grains
Meat/Meat Alternate

6. SFSP Meal Pattern and OVS Review
Breakfast
Three components required
Four food items must be offered
A child must take at least 3 food items
All food items must be different from each other

7. SFSP Meal Pattern and OVS Review
Lunch/Supper
Four components required
Five food items must be offered
A child must take at least 3 food components

8. SFSP Meal Pattern and OVS Review
Snack
Serve any two of the four components
Must be two different components

9. Best Practices for Designing Menus
Cost
Culturally and age appropriate
Variety
Use of current/excess inventory
Serving location
Serving style
Transportation of product
Hot items
Use favorites
Plan in advance-commodities for large SFSP’s

10. “The next best thing to eating food, is talking about it.”
“TAKE HOME MOMENT”
“The next best thing to eating food, is talking about it.”
-Julie R. Thomson
Market your menu and your sites- Task forces, WIC clinics, nearby schools, daycares, etc….
Take the time to go out to the sites and talk with the kids. Find out what they like it can help with planning future menus.
Talk to parents. Talk with community members. Market your program.

11. Menu Planning Best Practices: Contracting with a Food Vendor
Andrea Garcia
Coordinator of Afterschool and Nutrition Initiatives
Office of Children’s Affairs

12. Office of Children’s Affairs At a Glance Summer 2016
25 Summer Food Service Program (SFSP) sites
19 out of the 25 sites served two meals daily
6 out of the 25 sites served on Saturdays
16 out of the 25 sites served both hot and cold meals
Budget for SFSP - approximately $240,000
Total number of meals served: 66,020
All SFSP sites are located in high need areas based on free/reduced rates and 2016 Child Well-Being Index

13. 2015 SFSP Overview & Planning Site Map

14. Best Practices: Selecting Food Vendor
Offers competitive prices and provides a variety of healthy and fresh meal options.
Provides a culturally competent variety of menu options.
Relational in their business approach & highly values customer service.
Flexible and adaptable to site needs, even if they are last minute.
Responds quickly to correspondence and are experts at follow-through

15. “TAKE HOME MOMENT”
Take time to select a quality food vendor that will meet the needs of the sponsor, site staff and youth.
During the selection and FSMC process, be clear with any potential food vendor, your expectations around ordering, food quality, delivery, health and safety, meal replacement, etc.
Advocacy for youth, is not simply providing a meal, but providing high quality, fresh & healthy meals.

16. Transporting Summer Foods
By: Shelly Allen

17. Demographics 2014-2015 Student population 32,000 Free & Reduced 32%
Employees 240
Budget $9,000,000
Schools 55
SFSP Sites (2016) 14
Participation
Breakfast
Lunch -12,000
Overall – 20,000 (includes catering, snacks)

18. Best Practices
Recruit Organizations in the Community to Help You Support Summer Feeding
Apply for Grants
Think Outside the Box in Where You Serve Meals

19. Be open and flexible to try different ways to serve children.
“TAKE HOME MOMENT”
Be open and flexible to try different ways to serve children.

20. BVSD & CAF Collaborate on Healthy Recipes
Friday, March 4, 2016
Chef Ann Foundation 2014

21. About Chef Ann Foundation

22. Founded in 2009 by Chef Ann Cooper, our mission is to provide school district administrators, food service directors, and their teams with the tools and resources they need to serve healthy, nutritious, and delicious food to every student, every day. To date, we’ve reached over 7,000 schools and over 2,600,000 children with healthier school food programming.
Chef Ann Foundation 2016
Chef Ann Foundation 2014

23. Chef Ann Foundation Programs
Let’s Move Salad Bars to Schools (LMSB2S): A grant program that helps schools expand their commitment to serving fresh fruits and vegetables by implementing salad bars as part of their daily meal programs.
Project Produce: CAF has teamed up with Skoop, a superfoods company, for this grant program, which help schools increase kids’ access to fresh fruits and veggies and nutrition education.
Parent Advocacy Initiative (PAI): A program funded by the Whole Kids Foundation that provides parents with tools and resources to lead grassroots advocacy efforts in their school districts. 
School Food Support Initiative: In depth 16 month technical assistance program that includes a workshop, on-site visits, strategic planning, and peer-to-peer collaboration
Chef Ann Foundation 2016
Chef Ann Foundation 2014

24. BVSD and the School Food Project
Chef Ann Foundation 2016
Chef Ann Foundation 2014

25. .
We believe that all children of the Boulder Valley School District will have daily access to fresh, flavorful and nutritious food made with wholesome and when possible local ingredients so that every child may thrive.
Chef Ann Foundation 2016
Chef Ann Foundation 2014

26. 52 schools served 30,000 students 200 employees 13,000 meals
3 Production Kitchens
1 Food Truck
20% F & R
Lunch ADP is 29%!
Chef Ann Foundation 2016

27. All meals scratch cooked 75,000 local produce
150,000 local ABF chicken & beef
6 week cycle menus
No trans-fats, HFCS, colors, dyes
Chef Ann Foundation 2016

28. The Lunchbox: Recipe & Menu Tour
Chef Ann Foundation 2016
Chef Ann Foundation 2014

29. Questions
Chef Ann Foundation 2014