AT RISK SUPPERS IN A SMALL DISTRICT

Co py rig ht © 2015 S cho ol N utr iti on As so ci ati on. All Ri gh ts R es er ve d. w w w .s cho ol nutr iti on.o rg

ANNUAL NATIONAL CONFERENCE SALT LAKE CITY, UTAH

JULY 12-15, 2015 Explore. Discover. Inspire.

AT RISK SUPPERS IN

A SMALL DISTRICT

Timothy Goossens, SNS

A WIN FOR ALL INVOLVED



Nutritional win for the kids



Program win for ASP

LACONIA, NH SCHOOLS

LACONIA, NH SCHOOLS

Overview

 1.2 million annual budget

 6 Schools: 1 HS, 1 MS, 3 Elem, 1 Private  Overall 62% F/R – range from 54%-74%  Participate in NSLP, SBP, FFVP,

LACONIA, NH SCHOOLS

Why Suppers?

 Enrollment declining significantly - needed to explore additional revenue sources

 Provide additional needed nutrition to children in at-risk communities

 Already had an existing after school snack program

LACONIA, NH SCHOOLS

Why Suppers?

 Had an existing partnership and infrastructure in place with ASP provider

 ASP interested and willing to participate

 FS Staff was able to produce meals during the day with no additional labor

 Full commitment of FS Staff to improve financial situation of program

Co py rig ht © 2015 S cho ol N utr iti on As so ci ati on. All Ri gh ts R es er ve d. w w w .s cho ol nutr iti on.o rg

AT-RISK SUPPERS

At – Risk Supper programs must:

Be located at sites where at least 50% of the

children in the school attendance area are eligible for free and reduced price school meals.

Offer educational or enrichment activities, after

the regular school day ends or on week-ends and holidays, during times of the year when school is in session.

Co py rig ht © 2015 S cho ol N utr iti on As so ci ati on. All Ri gh ts R es er ve d. w w w .s cho ol nutr iti on.o rg

AT-RISK SUPPERS

At – Risk Supper programs must:

Meet licensing, health, or safety codes that are required by state or local law.

Serve nutritionally balanced meals and snacks that meet USDA's nutrition standards, with

foods like milk, meat, vegetables, fruit, and bread.

AT-RISK SUPPERS

Districts can chose from either the CACFP

or NSLP (modified) meal pattern: (K-8)

CACFP

 2 oz. Meat or alternate

 1 oz. Grain (WG not required yet)  ¾ cup Fruit or Vegetable

 8 oz. Milk

 Student must select 2 of 4 components

NSLP

 1 oz. Meat or alternate  1 oz. Whole Grain  ¾ cup Vegetable  ½ cup Fruit

 8 oz. Milk

 Student must select 3 of 5 components

AT-RISK SUPPERS

Laconia uses the NSLP meal pattern:

More food offered to students

Staff is more familiar with this option

No Production Records required

No veggie subgroups required

SUPPERS IN LACONIA

Considerations before starting:

Needed to be a profit center Could not add labor

Responsibilities must be shared between FS and ASP

SUPPERS IN LACONIA

Considerations before starting:

Sanitation

Could not affect After School Snack Started small – trial in one school

SUPPERS IN LACONIA

 ASP Program starts around 2:30  Snack served about 2:45

 Dinner served around 5:00

 30 -60 kids enrolled at each location

 We serve about 75% of enrolled students dinners

 We serve about 90% of enrolled students snack

SUPPERS IN LACONIA

 Experimented with hot and cold at first  Settled on cold prepackaged

 All components initially served in containers  Less sanitation concern

 Similar to our Grab and Go lunches  Recently removed fruits and veggies

SUPPERS IN LACONIA

Sandwich of the Day on WG White WG Goldfish Fresh Vegetable Fruit or Juice Choice of Milk WG Bagel w/cream cheese Trix Yogurt Fresh Vegetable Fruit or Juice Choice of Milk

FINANCIAL IMPACT

Food Cost Average $1.40

Disposables $.15

Labor Cost $0 (This is key for us)

Total Cost $1.55

FINANCIAL IMPACT

19,000 Suppers $57,000 revenue $29,000 profit 30,000 Snacks $25,000 revenue $14,000 profit Total $82,000 revenue $43,000 profit

Annual Numbers for suppers and snacks:

Snacks and Suppers provide significant incremental revenue!

TAKE AWAY

Start simple

Look for ways to grow after program is established

Expanding to other schools Expanding offerings

Look to partner with allied groups

Minimize Cost

TAKE AWAY

Be fiscally responsible

Use cycle menu – weekly

Use items already stocked for other programs Incorporate commodities

Allow schools latitude to customize certain components

THANK YOU!

SUPPER PROGRAM

How to Implement, Optimize,

and Promote After School

Supper Programs

Kelsey Nederveld, Nutrition Specialist

Sacramento City Unified School District Sacramento, California

Sacramento City USD - Established1854

o 12th largest District in California

o 46,000 students enrolled in meal programs o 79 school sites

o 65% needy enrolled

o SNP -Provision 2 sites - 40 @ lunch – All breakfast sites

o CACFP - Over 6500 Suppers served/day

o Serve 67 At-Risk after-school Supper sites in K-12 schools, community

programs/housing developments and charters

o Serve 2500 Infant/Toddler & Preschools daily year round

Supper Program

What is the At-Risk After-School Supper?

o The Child and Adult Care Food Program (CACFP) provides federal funds to serve a meal and/or a snack to children during the after school hours throughout the school year

o The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$)

o The meal can be served at any time during the after school program o The meal can be served hot or cold

What is the At-Risk After-School Supper?

o Operates afterschool during the regular school year.

o May operate on weekends, holidays, or school vacations.

o May not operate in the summer, unless kids are in a Year Round school and on

track in the summer.

o Must be located in the attendance area of a school in which 50 percent of

enrolled students are eligible for free or reduced-priced meals.

o Must provide afterschool care with an educational or learning enrichment

component.

o May serve other children who are not participating in the educational or learning

program – including Siblings not in the program!

Reimbursement Rates

Free (13-14) Free (14-15)

Supper $3.1625 * 3.2275 **

Vs.

Snacks $0.80 $0.82

*2013-14 includes .2325 cash in lieu of commodities

**2013-14 includes .2475 cash in lieu of commodities

THE SACRAMENTO STORY

o Outside contracted program vendors vying to sponsor

suppers on our sites

o Contrary to our Program Agreement with them

o Require all after-school programs use SCUSD Food

Services for the suppers

o Decentralized Food Services

THE SACRAMENTO STORY

o Most sites already had afterschool snack programs, but kids were still hungry. Transitioned to supper meals.

o Opened a production kitchen (at school not being used)

o Created 20 short-hour (3.0) positions and one 7-hour supper supervisor position

o Created three 7-hour transport drivers

o Rented trucks at first purchased new trucks from reimbursement $

SCUSD HISTORICAL SNAPSHOT

2011-12 (Snacks - NSLP in after-school enrichment)

o 907,468 snacks @ $0.74 =$689,675

2011-12 (CACFP Suppers: March – June)

o 152,865 Suppers@ 2.993= $457,448

• Snacks + Suppers = $1,147,123.00

2012-13 Snacks Vs Suppers:

o 476,614 snacks @ $0.76 ($ 371,759)

o 1,012,149 suppers@ $3.0875 ($3,125,010)= $3,496,769

• Over three-fold increase in services to students

SCUSD HISTORICAL SNAPSHOT 2013-2014 Suppers

o 1,093,309 suppers @ $3.16* TOTAL: $ 3,457,707

2014-2015 Suppers

o 1,112,488 suppers @ $3.22* TOTAL: $ 3,590,667

o * rate includes CIL

BOTTOM LINE

o Labor: 20%

o Food & Supplies: 45-50% (Can spend more on quality food) o Start up costs:

o - Refrigeration - $70,000

o - Refrigerated Transport Vehicles - $330,000 o -Transport ice chests/insulated Bags - $30,000

o Other operational costs: Approximately 30%

Serve over 6500 Suppers/day

BOTTOM LINE (CONT.)

o Supper Kitchen - Average MPLH* ~ 100

o Supper Kitchen + Transport to sites MPLH* ~83

* MPLH = Meals Per Labor Hour

THE BENEFITS:

o Children get the nutrition they need o Focused learning

o Generates revenue

o Increase reimbursement Vs. Lunch o Increase participation

o Youth Development states it helps stabilize attendance in after-school o Helps showcase your other programs

o Provides an opportunity for nutrition education o Helps build community partnerships

o Provides jobs for your staff

THE BENEFITS: (CONT.)

o Sustainable, entitlement funding

o No cap on the number programs participating

o No cap on the number of years a program can participate o Can Serve the Snack & the Supper!

o Ease of Implementation

• When applying, you don’t have to submit a budget • Spend your $$ on ANY CN expense

• No menu production records • Easy point-of-sale

LESSONS LEARNED

o Transitioned sites to supper program starting with highest needy. Took six months to roll out all sites (over two school years – January 2012 – November 2013)

o Spend time up front on operations/training o Youth Development staff serve the meals

o Sites had the option to provide only suppers or both snack and supper o Cold meals packaged from production center

LESSONS LEARNED

o Un-served supper used for lunch next day

o No Central Kitchen – worked out of closed Bistro

o This year moved operations to a closed school MP Room o Started as a pilot – Why?

o Staffing – Nutrition staff prepare the meals. Had to run it awhile to determine need

o -Union contract

o Menu – Trial and error

CHALLENGES

o Equipment/storage space o Refrigeration space –

o Shelf stable Milk (student acceptability) – want to transition to fresh

o Youth Development site coordinator training/turnover

o Nutrition staff gone for the day (serving time 2 pm – 6 pm)- o Custodial issues/needs

o Not yet able to provide Hot supper

STRENGTHS

o Easy transition (Already providing snacks for sites) o All sites follow the same menu

o Prepackaged meal

o Only need to Keep a roster or sign in sheet o Meal Counts only (POS NOT required)

o Youth Development staff complete paperwork

o Schools may follow the NSLP timing of visits. (Less visits than with preschool Child Care!) o Demonstrated value of Central kitchen (helped pass Bond)

o It’s Easy

o Meal Pattern simple

o Schools may use Offer Versus Serve

o No eligibility documents required – all meals are reimbursed at the free rate!

FEEDBACK/REACTIONS

Students

o Enjoy the meal

o Are not hungry anymore in afterschool program

Staff

o More jobs for Nutrition staff

o Site coordinators don’t mind taking meals counts & serving meals

Parents

o Kids are not “starving” when they reach home o Helps family budget

o No Complaints about supper conflicting with dinner (at home)

SAMPLE MENU

o Turkey on a Wheat Bun o Celery Sticks w/Ranch o Sliced Orange Wedges o Milk (Not shown)

SAMPLE MENU

SUPPER PROGRAM

o Dannon Yogurt

o Fat Cat Oatmeal Apple Cinnamon

Bar

o String Cheese Stick

o Applesauce

o Baby Carrots o Milk (not shown)

Questions?

LINKS/HELPFUL WEB SITES

Hickman Mills C-1 School District

Kansas City, Missouri

•6400 Students •14 Schools

•13 Lunch Production Sites •12 Supper Program Sites

•100% CEP

•3500 Breakfast ADP •5500 Lunch ADP •1100 Supper ADP •We also do FFVP, SFSP and BackSnack Program

Oct. 2009- FRAC Contact

Nov. 2009- Administration and Board Approval, Hired Supervisor

Dec. 2009- Hired Site Staff

Jan. 2010- Program Implemented, 8 Sites

Additional Site Added Aug. 2010, and 3 more in 2015

THE PERSONNEL

 One Full Time (7.5 hour) Supervisor at District Level (with benefits)

 One Full Time (7 hour) Nutrition Service Worker at each site (with benefits)

 ELC program has two 7-hour employees serving 200+ meals

THE MENU



One Choice of Entrée



Produced on site and may be hot or

cold



Try to offer different items than what is

on the lunch menu

TIMING



Supervisor ( 10:00 to 6:00)



Site Staff (9:30 to 5:00 or 10:00 to

5:30)



Supper is served within a half hour

WIN-WIN-WIN SITUATION

POSITIVE MEDIA ATTENTION

 Two local TV New Stories

 Local Newspaper

 Several Webinars

 State Association Presentation

OTHER CONCERNS

 Food Allergies

 Initial Training on Components Vs. Nutrient Analysis

SUPPER PROGRAM

How to Implement, Optimize,

and Promote After School

Supper Programs

Kelsey Nederveld, Nutrition Specialist

Sacramento City Unified School District Sacramento, California

Sacramento City USD - Established1854

o 12th largest District in California

o 46,000 students enrolled in meal programs o 79 school sites

o 65% needy enrolled

o SNP -Provision 2 sites - 40 @ lunch – All breakfast sites

o CACFP - Over 6500 Suppers served/day

o Serve 67 At-Risk after-school Supper sites in K-12 schools, community

programs/housing developments and charters

o Serve 2500 Infant/Toddler & Preschools daily year round

Supper Program

What is the At-Risk After-School Supper?

o The Child and Adult Care Food Program (CACFP) provides federal funds to serve a meal and/or a snack to children during the after school hours throughout the school year

o The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$)

o The meal can be served at any time during the after school program o The meal can be served hot or cold

What is the At-Risk After-School Supper?

o Operates afterschool during the regular school year.

o May operate on weekends, holidays, or school vacations.

o May not operate in the summer, unless kids are in a Year Round school and on

track in the summer.

o Must be located in the attendance area of a school in which 50 percent of

enrolled students are eligible for free or reduced-priced meals.

o Must provide afterschool care with an educational or learning enrichment

component.

o May serve other children who are not participating in the educational or learning

program – including Siblings not in the program!

Reimbursement Rates

Free (13-14) Free (14-15)

Supper $3.1625 * 3.2275 **

Vs.

Snacks $0.80 $0.82

*2013-14 includes .2325 cash in lieu of commodities

**2013-14 includes .2475 cash in lieu of commodities

THE SACRAMENTO STORY

o Outside contracted program vendors vying to sponsor

suppers on our sites

o Contrary to our Program Agreement with them

o Require all after-school programs use SCUSD Food

Services for the suppers

o Decentralized Food Services

THE SACRAMENTO STORY

o Most sites already had afterschool snack programs, but kids were still hungry. Transitioned to supper meals.

o Opened a production kitchen (at school not being used)

o Created 20 short-hour (3.0) positions and one 7-hour supper supervisor position

o Created three 7-hour transport drivers

o Rented trucks at first purchased new trucks from reimbursement $

SCUSD HISTORICAL SNAPSHOT

2011-12 (Snacks - NSLP in after-school enrichment)

o 907,468 snacks @ $0.74 =$689,675

2011-12 (CACFP Suppers: March – June)

o 152,865 Suppers@ 2.993= $457,448 • Snacks + Suppers = $1,147,123.00 2012-13 Snacks Vs Suppers: o 476,614 snacks @ $0.76 ($ 371,759)

SUPPER PROGRAM

SCUSD HISTORICAL SNAPSHOT 2013-2014 Suppers o 1,093,309 suppers @ $3.16* TOTAL: $ 3,457,707 2014-2015 Suppers o 1,112,488 suppers @ $3.22* TOTAL: $ 3,590,667

SUPPER PROGRAM

BOTTOM LINE

o Labor: 20%

o Food & Supplies: 45-50% (Can spend more on quality food)

o Start up costs:

o - Refrigeration - $70,000

o - Refrigerated Transport Vehicles - $330,000 o -Transport ice chests/insulated Bags - $30,000

o Other operational costs: Approximately 30%

S

6500 S

/d

BOTTOM LINE (CONT.)

o Supper Kitchen - Average MPLH* ~ 100

o Supper Kitchen + Transport to sites MPLH* ~83

* MPLH = Meals Per Labor Hour

THE BENEFITS:

o Children get the nutrition they need o Focused learning

o Generates revenue

o Increase reimbursement Vs. Lunch o Increase participation

o Youth Development states it helps stabilize attendance in after-school o Helps showcase your other programs

o Provides an opportunity for nutrition education o Helps build community partnerships

THE BENEFITS: (CONT.)

o Sustainable, entitlement funding

o No cap on the number programs participating

o No cap on the number of years a program can participate o Can Serve the Snack & the Supper!

o Ease of Implementation

• When applying, you don’t have to submit a budget • Spend your $$ on ANY CN expense

• No menu production records

LESSONS LEARNED

o Transitioned sites to supper program starting with highest needy. Took six months to roll out all sites (over two school years – January 2012 – November 2013)

o Spend time up front on operations/training o Youth Development staff serve the meals

o Sites had the option to provide only suppers or both snack and supper

o Cold meals packaged from production center

LESSONS LEARNED

o Un-served supper used for lunch next day

o No Central Kitchen – worked out of closed Bistro

o This year moved operations to a closed school MP Room o Started as a pilot – Why?

o Staffing – Nutrition staff prepare the meals. Had to run it awhile to determine need

o -Union contract

o Menu – Trial and error

CHALLENGES

o Equipment/storage space o Refrigeration space –

o Shelf stable Milk (student acceptability) – want to transition to fresh

o Youth Development site coordinator training/turnover

o Nutrition staff gone for the day (serving time 2 pm – 6 pm)- o Custodial issues/needs

o Not yet able to provide Hot supper

STRENGTHS

o Easy transition (Already providing snacks for sites) o All sites follow the same menu

o Prepackaged meal

o Only need to Keep a roster or sign in sheet o Meal Counts only (POS NOT required)

o Youth Development staff complete paperwork

o Schools may follow the NSLP timing of visits. (Less visits than with preschool Child Care!)

o Demonstrated value of Central kitchen (helped pass Bond) o It’s Easy

FEEDBACK/REACTIONS

Students

o Enjoy the meal

o Are not hungry anymore in afterschool program

Staff

o More jobs for Nutrition staff

o Site coordinators don’t mind taking meals counts & serving meals

Parents

o Kids are not “starving” when they reach home

SAMPLE MENU

o Turkey on a Wheat Bun o Celery Sticks w/Ranch o Sliced Orange Wedges o Milk (Not shown)

SAMPLE MENU

SUPPER PROGRAM

o Dannon Yogurt

o Fat Cat Oatmeal Apple Cinnamon

Bar

o String Cheese Stick

o Applesauce

o Baby Carrots o Milk (not shown)

Questions?

LINKS/HELPFUL WEB SITES

Hickman Mills C-1 School District

Kansas City, Missouri

•6400 Students •14 Schools

•13 Lunch Production Sites •12 Supper Program Sites

•100% CEP

•3500 Breakfast ADP •5500 Lunch ADP •1100 Supper ADP •We also do FFVP, SFSP and BackSnack Program

Oct. 2009- FRAC Contact

Nov. 2009- Administration and Board Approval, Hired Supervisor

Dec. 2009- Hired Site Staff

Jan. 2010- Program Implemented, 8 Sites

Additional Site Added Aug. 2010, and 3 more in 2015

THE PERSONNEL

 One Full Time (7.5 hour) Supervisor at District Level (with benefits)

 One Full Time (7 hour) Nutrition Service Worker at each site (with benefits)

 ELC program has two 7-hour employees serving 200+ meals

THE MENU



One Choice of Entrée



Produced on site and may be hot or

cold



Try to offer different items than what is

on the lunch menu

TIMING



Supervisor ( 10:00 to 6:00)



Site Staff (9:30 to 5:00 or 10:00 to

5:30)



Supper is served within a half hour

WIN-WIN-WIN SITUATION

POSITIVE MEDIA ATTENTION

 Two local TV New Stories

 Local Newspaper

 Several Webinars

 State Association Presentation

OTHER CONCERNS

 Food Allergies

 Initial Training on Components Vs. Nutrient Analysis