1. FOOD SERVICES NUTRITION AND FINANCE Jo-Anne Ricapito

2. NUTRITION IS OUR MISSION What is our mission? What is our mission? Why? Why? How will we make these changes? How will we make these changes? To continue to be proactive in implementing change which will improve the overall health of our children Our children are at risk for a future plagued with health problems Through a collaborated effort

3. MISSION INITIATIVES Restructure bidding specifications Restructure bidding specifications (higher nutritional standards) (higher nutritional standards) Introduce healthy concepts Introduce healthy concepts (five a day) (five a day) Educate through publications Educate through publications (posters, stickers, menu, etc.) (posters, stickers, menu, etc.) Improve nutritional quality Improve nutritional quality (less processed food, reduce fat, increase fiber) (less processed food, reduce fat, increase fiber)

4. OUR CHILDREN AT RISK Obesity Obesity Diabetes Diabetes Elevated blood pressure Elevated blood pressure Elevated cholesterol Elevated cholesterol Cancer Cancer Asthma Asthma Self image Self image

5. A COLLABORATED EFFORT AdministratorsCommunityIndustryGovernment SuperintendentParentsManufacturers State Ed Department Dept. Heads PhysiciansDistributorsLocalPoliticians Board Members DieticiansPackaging Dept. of Health PrincipalsLocalFarmersNYSSFSA Dept. of Agriculture

6. NUTRITIONAL MAKE OVER Before High sugar drinks High sugar drinks Predominately processed foods Predominately processed foods French fry frenzy French fry frenzy Bread-white or white? Bread-white or white? Vending victims Vending victims After Water & juice only Fresh or Frozen “Choose wise” salad instead of fries “Wrap it up” New and Improved

7. NYSSFSA LAUNCHES CHOOSE SENSIBLY PROGRAM Total fat – 7 grams or less Total fat – 7 grams or less Saturated fat – 2 grams or less Saturated fat – 2 grams or less Sodium – 360 mg or less Sodium – 360 mg or less Sugar – 15 grams or less Sugar – 15 grams or less Juice drinks – at least 25% real juice Juice drinks – at least 25% real juice All milk – must be low fat All milk – must be low fat Water – no added sugar or artificial sweeteners Water – no added sugar or artificial sweeteners Portion size – not to exceed 1 serving Portion size – not to exceed 1 serving

8. FOOD & FINANCE Revenues must exceed expenditures Revenues must exceed expenditures Revenue sources can be expanded through creativity Revenue sources can be expanded through creativity The Food Service Program’s success depends on customer satisfaction The Food Service Program’s success depends on customer satisfaction

9. REVENUE Sources: Lunch sales Lunch sales A la carte sales A la carte sales Meal reimbursements Meal reimbursements Catering Catering Vending Vending Rebates Rebates Interest Interest Surplus foods Surplus foods Uses: Food Supplies Labor Employee Benefits Equipment Contracting services BOCES

10. MEAL REIMBURSEMENT Number of free, reduced, and full paid lunches served determine the amount of state & federal reimbursement Number of free, reduced, and full paid lunches served determine the amount of state & federal reimbursement Reimbursement rates (2003/2004): Reimbursement rates (2003/2004): Free $2.255 Free $2.255 Reduced $2.005 Reduced $2.005 Full Paid $.275 Full Paid $.275 Percentage of students eligible for free and reduced price meals: Free = 4% Reduced = 3% Percentage of students eligible for free and reduced price meals: Free = 4% Reduced = 3%

11. EQUIPMENT EXPENSES New kitchen renovations (WPHS, LCBMS) New kitchen renovations (WPHS, LCBMS) New walk-in refrigerators/freezers New walk-in refrigerators/freezers (LHS, LCBMS, BFES, VCES, TJES,LTES) New Cooking Equipment New Cooking Equipment (all schools) Vending Machines Vending Machines (LHS, WPHS, LCBMS) New Food Service Vehicle New Food Service Vehicle Computerized Cash System Computerized Cash System

12. OPTIMAL OPERATION

13. 2003 ACTUAL OPERATION

14. LABOR STRUCTURE CLERICAL FULL TIME 2 TOTAL FULL TIME 8 HRS DAILY 8 TOTAL PART TIME 4-7 HRS DAILY 16 TOTAL PART TIME < 4 HRS DAILY 41 TOTAL CLERICAL PART TIME 1 TOTAL COURIER FULL TIME 1 TOTAL MANAGER

15. 2002/2003 Program StatisticsSchool Number of Full Time Students Number of Meals Served Daily Percent Participating Daily 2003/2004 Employees Per Building # And Length of Lunch Periods LHS104636164%11 4 – 44 min. WPHS80130770%10 AHS301050%1 1 – 20 min. LCBMS150672274%17 6 – 20 min. VCES52235276%6 5 – 25 min. BFES52531269%5 5 – 20-25 minutes GWES49329869%5 5 – 30 min. LTES41224968%5 TJES45126368%5 5 – 25 min.

16. LABOR COST DETERMINING FACTORS Type of operation Type of operation Number of lunch periods Number of lunch periods Length of lunch periods Length of lunch periods Number of service stations Number of service stations Type of service stations Type of service stations Type of equipment Type of equipment Menu Menu

17. SUMMARY All revenue is self generated All revenue is self generated Revenues exceed expenditures Revenues exceed expenditures Program participation is greater than average Program participation is greater than average Program is not subsidized by the general fund (tax dollars) Program is not subsidized by the general fund (tax dollars)