2. Healthy Hunger-Free Kids Act 2012  Nutritional Changes  Financial Changes  Department Changes

3. Maximum # of Grains and Meat  Required strict menu planning  No flexibility at site level  Removing certain menu items due to difficulty and challenges

4. Calorie Range  Nutritional Analysis done on 1 week of lunches  All lunches met guidelines without additional changes

5. Vegetable Subgroup  Fruits and Vegetables are now considered separate components  6 subgroups with minimum quantities needed to be reached weekly  Additional paperwork at site level  More planning from staff each week when ordering  Increase in cost?  Increase in waste?

6. Whole Grain Requirement  50% Whole Grain by 2012-2012  100% Whole Grain by 2014-2015  Currently averaging 87% Whole Grain  Largest increase in cost

7. Offer Vs. Serve  Students must take 3 out of the 5 components  NEW- Students MUST take a minimum of ½ cup fruit or vegetable in order for the meal to be claimed  Larger fruit sizes, slower moving serving lines, increase waste

8. Meal Price Equity  Gradual increase in paid lunch and breakfast price  Minimum of 10 cent increase  2011-2012 meal price increase  2013-2014 meal price increase

9. Additional 6 Cents  Certification process reviewing menus for lunch and breakfast  Additional 6 cents for each lunch served, starting Oct 1 st 2012.

10. Department Changes  Milk vendor changed from Foster Farms to Producers Dairy  Use of one distributor and one supplier for food and supplies  Brown Box vs. Processor

11. Brown Box Meal Examples  Roasted Chicken- 30 lbs. (60 servings)= $1.91  Corn on the Cob- 96 cobs- $1.91  Whole Wheat Roll- $0.15/ roll  Tortilla- 288 servings = $1.91  Cheese- 30 lbs. (240 2 oz. servings)= $1.91  “Brown Box” Quesadilla cost: $0.01  Quesadilla through vendor: $0.42