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Lessons Learned:Lessons Learned: School Meals ProgramsOctober 1, 2010
Jean Ronnei, SNS Director, Nutrition and Custodial ServicesSaint Paul Public Schools
SPPS Demographics
39,000 StudentsOver 70 languages/dialectsOver 70 languages/dialects73% F/R eligible
Participation 2009 - 1043% breakfast 76% lunch
Nutritional Profile (Lunch)• % of calories fat 25
Financially Solvent $22 mil budget
• % of calories fat – 25
• % of calories sat fat – 6.6
• Vitamin A – 105%$ g$3.3 mil unreserved fund balance34% food cost
• Vitamin C – 83%
• Iron – 65%
• Sodium – 1250 mg
Revenue Sources - Lunch (severe need)
2010 - 11 Federal State Local TotalFree $2.74 $0.12 $0.00 $2.86Reduced-price 2.34 0.12 0.40 2.86Reduced price 2.34 0.12 0.40 2.86Paid (elem.) 0.28 0.12 1.75 2.15Paid (sec ) 0 28 0 12 2 00 2 40Paid (sec.) 0.28 0.12 2.00 2.40
* Commodity Entitlement Value of $0.2025 is received per lunch
Limited funding for healthy mealsg y
Cost of Quality – Rosemary & Olive Oil Roasted Red Potatoes
Chicken NuggetsTater TotsBanana
F h V i
Chicken NuggetsRoasted Rosemary Potatoes
BananaF h V iFresh Veggies
Salad GreensWhole Wheat French Bread
Milk
Fresh VeggiesSalad Greens
Whole Wheat French BreadMilkMilk Milk
Food cost per meal $0.82 $1.09Participation 18,266 18,266Total Revenue $48 629 $48 629Total Revenue $48,629 $48,629Total Food Cost $14,978 $19,910
Net $33,651 $28,719
Best & Worst Sellers: 2009-2010Parents/kids are choosing hamburgers, chicken patties and chicken nuggets instead of healthier
i d l h
Free/Reduced Paid Total
perceived lunchesNeed to make “popular” meals with healthy ingredients
Top 3 Menu Items Cost Participation Participation Participation
Hamburger $1.21 14,329 4,143 18,472
Chicken Patty Sandwich $0.99 14,323 4,131 18,454
Chicken Nuggets $0.96 14,206 4,170 18,376
Bottom 3 Menu Items CostFree/Reduced Participation
Paid Participation
Total ParticipationBottom 3 Menu Items Cost Participation Participation Participation
Thai Peanut Chicken & Noodles $1.15 13,081 3,048 16,129
Enchilada Bake $1.04 13,174 3,049 16,223
B f B l S & F i $0 92 13 062 3 20 16 82Beef Barley Soup & Focaccia $0.92 13,062 3,520 16,582
SPPS Progress Towards IOM Standards – Met
MilkMilk
IOM Recommendations(Breakfast & Lunch) SPPS Actual Food Based
Met orNot Met
8 fl. oz., fat content to be 1% or less Offer 1% and skim only YES
Flavored milk must be fat-free Flavored milk is fat-free YES
SPPS Progress Towards IOM Standards – Met
Fruits and VegetablesFruits and Vegetables
IOM Recommendations SPPS Actual Food BasedMet or
Not MetIOM Recommendations SPPS Actual Food Based Not Met1 cup per day (breakfast) Apples, oranges and/or banana and
100% juices offered dailyYES
¾ - 1 cup veggies and ½ - 1 cup fruit In addition to hot vegetable, offer an YES¾ 1 cup veggies and ½ 1 cup fruit (lunch)
In addition to hot vegetable, offer an “Unlimited” Choice Bar
YES
* Must include ½ cup orange, dark green leafy vegetables & legumes per week
Offered at least 2 or more times per week
YES
SPPS Progress Towards IOM Standards – Met
Meat or Meat Alternative and Grains/BreadsMeat or Meat Alternative and Grains/Breads
IOM Recommendations SPPS Actual Food BasedMet or
Not MetIOM Recommendations SPPS Actual Food Based Not MetAt least half of the grains to be whole grain rich
More than 90% grains are made with >50% whole grain flour (breakfast)M h 60% f i d
YES
More than 60% of grains are made with >50% whole grain flour (lunch)
YES
1.6-2.4 oz. M/MA daily average over5-day week (lunch)
10 oz. M/MA over 5-day week YES5 day week (lunch)
SPPS Progress Towards IOM Standards – Met
Fat % of total calories over weekFat % of total calories over week
IOM Recommendations SPPS Actual Food BasedMet or
Not MetBreakfast:<30% total fat<10% saturated fat0 t f t
24.2%9.4%0 i
YES
0 grams trans fats 0 grams per servingLunch:<30% total fat<10% saturated fat
24.8%6 7%
YES<10% saturated fat0 grams trans fats
6.7%0 grams per serving
SPPS Progress Towards IOM Standards – Not Yet
IOM Recommendations SPPS Actual Food BasedMet or
Not MetStarchy vegetables limited to ½ cup per week
1 – 1.5 cups per week NO
1.4-2 Grains per day PLUS 1-2 M/MA (breakfast)
Offer 2 grains or NO(breakfast) 1 grain and 1 M/MACalories:K-5: 350-500 (breakfast)K 5: 550 650 (lunch)
K-6: 613K 6: 664 minimum (as required)
NO-due to current
regsK-5: 550-650 (lunch) K-6: 664 minimum (as required) g
Sodium:K-5: <430 mg (breakfast) (by year 2020)K-5: <640 mg (lunch) (by year 2020)
K-6: 593 mgK-6: 1250 mg
NOK 5: <640 mg (lunch) (by year 2020) K 6: 1250 mg
SPPS Programs / Operation StyleCook/Chill Central KitchenShip out once dailyp yBrown Box CommoditiesMake items such as….
Fresh made wraps and sandwichesSauces gravy lasagna meatloaf pastaSauces, gravy, lasagna, meatloaf, pastaWW Breakfast breads, pizza crusts WW French bread - dailyWW Crisps, Cookies
Provision II Breakfast B2GProvision II Breakfast - B2GFFVP - 21 Schools“Unlimited” Choice BarsSummer Program SponsorSummer Program SponsorReduced a la carte offerings to water, juice, milk and NC-made whole grain snacks
Mission Statement
We create and serve foodsthat students get excited
about! Our “healthy hits” areserved with respect by aserved with respect by acaring staff effectivelymanaging resources.
The “Healthy Hits” Process
Recipe Submission:Recipe Submission:Teriyaki Chicken & Edamame
Is this healthy?
YES!Do we think it will be a hit with kids?
The Healthy Hits Process
Analyze Cost Per ServingAnalyze Cost Per Serving
Is it $0.60 or less per serving?
YES!$0.28 per half cup
The Healthy Hits ProcessAnalyze nutritional profile
Does it meet or exceed USDA requirements for calories, fat
YES!
and nutrients?
The Healthy Hits ProcessSmall and large batch tests
Can it be produced l l ion a large scale in
the Nutrition Center and/or in school
kitchens?
YES!
The Healthy Hits Process
Taste test, focus group or samplingIs there positive feedback from
t d t ?YES!
students?
The Healthy Hits ProcessPilot at a school
Is there positive f db k ffeedback from
students and staff?
YES!
The Healthy Hits ProcessMenu three times
Is there positive feedback from
students and staff?students and staff?
Do the participation numbers show it isnumbers show it is well received with
students?
YES!
The Healthy Hits Process
It’s a Healthy Hit!It s a Healthy Hit!Teriyaki Chicken & Edamame
Other Healthy Hits Successes
Chicken Suqaar & Vegetable RiceTh i P t Chi k / N dlThai Peanut Chicken w/ NoodlesSzechuan Chicken Rice Bowl → Corn & Barley EnsaladaySweet Potato PieHmong Beef Fried RiceFajitasjFocaccia BreadRoasted Rosemary PotatoesSmart Cookies Favorite FlopsSmart CookiesBuffalo Wild Rice Casserole
Favorite FlopsVeggie Loaf, Winter Melon Soup,
Chinese Mustard Greens
Expanded Choice Bar
Offering a protein item g pon Choice Bar each day
E t d t tEncourage students to take as many fruits,vegetables and protein items as they will eat
Encourage teachers andEncourage teachers and staff to eat with us
Partnerships: School Food FOCUS
National initiative with large urban districtsNational initiative with large urban districtsFunded through a grant by the W.K. Kellogg FoundationFoundationSaint Paul Public Schools served as Learning Lab in 2008Lab in 2008
School Food FOCUS goalsLower Sugar in Flavored Milk
W k d ith t ilk li t d f iWorked with current milk supplier to reduce grams of sugar in flavored milk from 27 grams to 22 grams per half pint carton.
Developed bid form to allow potential bidders to bid product with various grams of sugar and stated preference for 22 grams.
This successful change hasnot only impacted St. Paul students,b t ll t d t i h l i ibut all students in schools receivingmilk from this supplier.
School Food FOCUS goalsWhole Wheat Buns
Worked with current supplier – Sara Lee Baking Company toWorked with current supplier – Sara Lee Baking Company to develop bulk packed hamburger and hot dog buns containing minimum 51% whole wheat flour so product will count as a whole grain serving per USDA school lunch meal pattern
i trequirement.
Sara Lee R & D developed a product containing 53% white whole wheat flourwhole wheat flour.
Product was evaluated and tested with students and found to be acceptablebe acceptable
Currently working with Sara Lee to determine when product will be available to orderwill be available to order.
School Food FOCUS goals
Whole Fresh Raw Chicken LegsgWorking with Minnesota based Gold’n Plump Poultry to test fresh raw chicken pieces that would be baked on site in school kitchens.
Product would come from chicken farms and processor located within 100 – 200 miles of St. Paul.
This item is designed to replace frozen, pre-cooked, cut 8 piece chicken that is currently served.
Using all thighs addresses concerns related to uneven serving sizes due to the nature of cut up chickens.
School Food FOCUS goals
Farm to SchoolFarm to SchoolMet with Farmers & processorsPlanned menu around available produceRFP sent out in July:RFP sent out in July:
Produce types, cut, quantity & pack sizeDelivery datesIdentification of farmersIdentification of farmers
Locally-Grown ProduceSeptember 8 – October 19, 2009
Produce offered:ApplesBroccoliCabbage
Total pounds served: 110,000Total money spent: $76,00056% of total produce purchases
l l d tg
CarrotsCorn on the cobCucumbers
were local products
Grape TomatoesOnionsPeppersPeppersPotatoesWatermelonZucchiniZucchini
F2S Education & Communication
Cafeteria bulletin boardsPosters & brochuresCafé Staff Reading g
The Tiny SeedTops & BottomsGus & ButtonsGus & Buttons
How We Get it Done
Leveraged Our Strengths to Transform School Meals in St PaulSchool Meals in St. Paul
Centrally-prepared scratch cookingBuilt partnerships to jump hurdlesMarketed program successesp gCelebrated flops
Our “Tombstone” GoalsImpact lifelong eating habits of studentsImpact choices available outside the cafeteriaStudents remember us for creating a warm and welcoming environment plusgreat food
Thank You!
Jean Ronnei, SNSDirector, Nutrition and Custodial Services
Saint Paul Public Schools1930 Como Avenue
Saint Paul, MN 55108651 603 4958651.603.4958
j [email protected]@spps.orgns.spps.org