How to Apply January 2021 Nutrition Services Division Learning Objectives Understand how to Access the grant Request for Applications RFA and instructions Meet the grant eligibility requirements ID: 928554
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Slide1
Team Nutrition Taste of California Standardized Recipe Challenge Grant:
How to Apply
January 2021 Nutrition Services Division
Slide2Learning Objectives
Understand how to:
Access the grant Request for Applications (RFA) and instructions
Meet the grant eligibility requirements
Develop the components of the application using the grant project guidelines and resources
Submit a complete application by the RFA deadline
Slide3Goals of the Taste of CA Challenge Grant
Support Child Nutrition Programs (CNP) in California (CA) to develop 24 standardized recipes featuring locally grown ingredients
Develop training and resources to sustain recipe standardization practices in CNPs across CA
Engage students in taste testing and nutrition education
Slide4CNP Response to COVID-19
If student instruction and food service adaptations, as well as related U.S. Department of Agriculture (USDA) CNP waivers for the Coronavirus (COVID-19) are still in effect for School Year (SY) 2021–22, the CDE NSD will adjust the Taste of CA Challenge grant implementation accordingly.
This will include:
Virtual meetings, trainings, and technical assistance
Distance learning for nutrition education activities
Remote taste testing with
socially-distanced or
online feedback
Slide5Key Information
The Grant Period is from April 1, 2021 to August 31, 2022
The online application is available on the
CDE Team Nutrition (TN) Taste of CA Challenge RFA web page
Deadline- 5 p.m. on February 11, 2021
CArecipes@cde.ca.gov
Submit applications and recipe proposals electronically
Questions? Contact at us at
CArecipes@cde.ca.gov
.
Slide6How to Access the RFA and Instructions
The CDE Taste of CA Challenge grant RFA is an online application
Search CDE Funding web page
Keywords: Taste of CA Challenge
*OR*
CDE Available Funding web page
Slide7Tips for Getting Started
Review
the grant guidelines, instructions, and resources provided on the CDE Taste of CA Challenge Grant web page.
Open and Print
a hard copy or PDF of the entire application before entering responses.
Draft
your answers in a Word document for ease of editing and formatting, and then cut and paste them into the application.
Slide8How to Meet the Grant Eligibility Requirements
Who Can Apply
Minimum Criteria
Good Standing Status & Criteria
General Assurance and Certifications
Slide9Grant Eligibility: Who Can Apply
SFAs participating in the National School Lunch Program (NSLP), School Breakfast Program (SBP), Seamless Summer Option (SSO), or Summer Food Service Program (SFSP) are eligible, including:
Public school districts
County offices of education
Direct-funded charter schools
Private schools
Residential childcare institutions (RCCI)
Slide10Grant Eligibility: Minimum Criteria (1)
Serve elementary, middle, or high school students
Operate the NSLP or SBP
OR
SSO or SFSP in lieu of the NSLP or SBP due to novel Corona virus (COVID-19)
Propose a recipe featuring a locally grown product
Submit an implementation plan describing the recipe development process, two nutrition education or community engagement activities, and supporting partnerships
Slide11Grant Eligibility: Minimum Criteria
(2)
Have documented support of the school food service manager and district superintendent
Be in good standing with the operation of all other federal CNPs
Slide12Grant Eligibility: Good Standing Status
SFAs applying for this grant
Must be in good standing status for all
the federal CNPs
in which they
currently participat
e.
Remain in good standing during the application process and at all times during the grant period.
Slide13Grant Eligibility: Good Standing Status Criteria
Negative Factors:
Open serious deficiencies
School Nutrition Programs (SNP) reimbursement holds
Failure to attend mandatory trainings
Failure to report or submit required documents
Outstanding account receivables (beyond 30 calendar days)
Fiscal accountability and administrative capability findings identified during the agency’s most recent annual update
Excess net cash resources
Slide14Grant Eligibility:
General Assurances and Certifications
Required as a condition of receiving any grant
Download and keep on file; do not return it with the application
Access the forms on the CDE Funding Forms web page
Agreement to comply with the federal Uniform Administrative Requirements is required (awardees only) (Code of Federal Regulations Title 2, Part 200)
Slide15Falsifying Information
If an agency knowingly submits false information on its grant application or invoices, the CDE may deny or collect the agency’s grant funding.
Slide16How to Develop Your Application
Components of the RFA
RFA Instructions
Taste of CA Challenge Resources
Slide17Components of the RFA
Grant Award Category
Applicant Information
Project Director and Ambassador Capacity
Statement of Organizational Commitment
Recipe Proposal and Substantiation
Implementation and Sustainability Plan
Contingency Plan
Budget
Grant Team Support Form
Slide18RFA Instructions: Select Award Category
Taste of CA Challenge School District
$8,500 award (20)
Develop standardized recipes
Implement nutrition education and community engagement activities
Attend virtual professional learning activities
Taste of CA Challenge Ambassador School District
$24,000 award (4)
Taste of CA Challenge PLUS:
Assist CDE with virtual trainings and resource development
Peer mentor to 4-6 SFAs
Recipe standardization
Recipe finalization
Slide19RFA Instructions: Applicant Information
Applicants must provide SFA’s:
Name
Address
CNIPS identification number
Vendor number
County number
Note: The above information can be verified in the CDE CNIPS.
Slide20RFA Instructions: Project Director Capacity
Project Directors must have the ability to:
Provide grant oversight and reporting
Coordinate staff and activities
Attend virtual trainings
Complete recipe standardization process
Provide virtual training and technical assistance
Submit all required report
s and deliverables
Slide21RFA Instructions: Ambassador Capacity
(1)
Ambassadors must have the ability to:
Complete the Institute of Child Nutrition (ICN) Recipe Standardization Training online.
Assist CDE in developing training curriculum and recipe standardization resources.
Provide leadership and facilitation at virtual regional trainings and professional learning calls.
Maintain communication with other Taste of CA Challenge grantees and the CDE to ensure that the grant objectives can be completed in a timely manner.
Slide22RFA Instructions: Ambassador Capacity (2)
Taste of CA Challenge Ambassador must be a district staff member with
at least three years
of experience in the recipe standardization process.
Slide23RFA Instructions:
Organization Commitment Statement
Provide the reason(s) for applying for the grant
Describe the organization’s commitment to completing the grant
Responses should include:
Motivation
Organizational capacity
Relevant priorities or data
Slide24RFA Instructions: Recipe Proposal and Substantiation (1)
Submit a recipe proposal using the CDE Standardized Recipe Form
PDF fillable form, including
yield, serving suggestion, ingredients, instructions, meal pattern components, and nutritional analysis.
Name the file using the SFA’s CNIPS ID number and title of the recipe (For example, 1234SuperStarSquashSpaghetti)
Send the standardized recipe form to
CArecipes@cde.ca.gov
Due February 11, 2021 at 5 p.m.
Slide25RFA Instructions: Recipe Proposal and Substantiation (2)
Describe how
the
SFA:
Identified a CA locally grown, key ingredient
Identified cultural or regional preferences and preparation methods
Developed a recipe that meets the NSLP or SBP Meal Pattern Requirements and Nutrition Standards
Supported your choice of the locally grown key ingredient and cultural or regional preferences with other sources
Slide26RFA Instructions: Identify a CA Locally Grown Key Ingredient
Identify a CA locally grown key ingredient
Relevant to your community
Easily procured by your school district
Not overly represented on the ICN Recipe Box web page.
Listed in the online application
Slide27RFA Instructions: Assess Meal Pattern Compliance
Recipes must meet NSLP or SBP weekly and daily meal pattern requirements and nutrition standards (2012)
regardless which SNP is being operated.
Food components: fruit, grains, meat or meat alternates, and a variety of vegetable subgroups.
Low levels of sodium, fat, saturated fat, and zero trans-fat.
Calorie content appropriate for the age and grade group menu served during normal meal service.
Slide28RFA Instructions: Implementation Plan
Propos
al
describes
how the SFA
will:
Participate in virtual regional trainings and professional learnin
g events
Conduct student taste testing
Conduct two
nutrition education
or
community engagement events connected to school meal service
Complete recipe standardization
Collect feedback from school community and school nutrition staff
Sustain recipe standardization and community engagement practices
Slide29RFA Instructions: Implementation Plan Objectives
Recipe Development
Training and Professional
Learning
Recipe
Standardization
Nutrition Education & Community Engagement
Resource Development
Slide30RFA Instructions: Implementation Plan Examples
Training & Professional
Learning
Who will participate?
What resources are needed?
When can the training take place?
Recipe Standardization
Who will oversee the process?
What food or equipment is needed?
Where will the process take place?
Nutrition Education & Community Engagement
Who can participate in taste testing?
How will the feedback be collected?
What partnerships can support you?
Slide31RFA Instructions: Normal Meal Service
SFAs should also design the implementation plan anticipating normal meal service in SY
2021–2022.
Normal meal service, for the purposes of this application, is defined as on-site, NSLP or SBP, in-person service.
Slide32RFA Instructions: Contingency Plan for
COVID-19 Restrictions
During the SY 2021–2022, you may be operating SFSP or SSO, in lieu of NSLP and SBP, or engaged in distance learning due to COVID-19. This may impact your plans for nutrition education, student engagement and taste testing.
For example, in order to adhere to county health precautions that may be in place during the grant period, grantees may adjust their implementation of activities requiring student involvement accordingly.
Slide33RFA Instructions: Contingency Plan Examples
Grantees may use online tools surveys, QR codes on labels, cards, and signage, and social media platforms in addition to traditional taste testing evaluation methods.
Grantees may allow taste testing to occur off site if students are provided a means to give feedback within a consistent and timely manner.
Grantees may provide nutrition education activities online or in-person, if permitted, through school or community nutrition educators and partners.
Slide34RFA Instructions: Sustainability Plan
Proposal
describes
how the SFA
will:
expand standardized recipe development, nutrition education, or community engagement throughout the district
share and promote the recipe and related materials with school nutrition staff and other district programs or community partners
increase the use of locally grown products after the grant period ends
Slide35RFA Instructions: Budget
Budget Categories
Food
Personnel
Supplies and Equipment
Travel
Indirect
Other
Slide36RFA Instructions: Budget Table
Budget table with the proposed amounts
Detailed budget narrative for each category including:
Cost of the item(s) or service(s)
How the item(s) or service(s) will be used
Roles of persons or contractors
Anticipated time and effort
Note: List of allowable expenses is on the Taste of CA Challenge Grant web page
Slide37RFA
Instructions: Grant Project Team Support Form
Applicant must have documented support of the district superintendent, school food service manager or director, and cafeteria manager
Must identify the project director or primary grant contact
Agree to the general assurances and certifications and terms of this program
The school support team includes, but is not limited to:
Food Service Director or designee
Cafeteria Manager
Project Director
Slide38Taste of CA Challenge Resources (1)
Recipe Development
Student Engagement
Meal Service
Community Partnerships
Training
Slide39Taste of CA Challenge Resources (2)
Recipe Development Resources
CA Local Farmer’s Market Sellers
CA Department of Food and Agriculture’s CA Agricultural Statistics Review
CA Culinary Centers Recipe List
RFA lists of cultural cuisines and commodities in CA
ICN Recipe Box
CDE School Menu Planning Options
Slide40Taste of CA Challenge Resources (3)
CDE CNPs
Resource Library web page
Course Catalog web page
Community Partner web pages
ICN E-Learning Portal web page
USDA TN web page
Slide41How to Submit a Complete Application
Tips for Completing the Application
Application Deadline
Next Steps
Review and Selection Process
Confidentiality
Slide42Tips for Completing the
Application
Gather
all information before submission. Allow enough time to collect information from others on your team.
Save
the application as you go. You can save the unique URL to the online application as a bookmark or add to Favorites in your web browser.
Print
your complete application before you submit to save for your records. (Once you select submit you will no longer have access to the online application.)
Slide43Application Deadline
Thursday,
February 11, 2021 at 5 p.m.
Late applications will not be accepted.
Applicants may withdraw their applications at any time by contacting the Taste of CA Challenge team at
CArecipes@cde.ca.gov
.
Slide44Next Steps
CDE will provide a confirmation email once the application is received
Grant Award Notifications will be announced in April 2021
Status updates are available at the Taste of CA Challenge Funding Profile on the CDE Available Funding web page
Slide45Review and Selection Process
Panel Review Steps:
Screen for completeness
Review and determine the technical merits using the RFA scoring tool
Evaluate proposals
Recommend applications for
grant awards
Slide46Confidentiality
All applications are part of the record of NSD transactions, available to the public upon specific request.
NSD will hold in confidence material of a confidential, privileged, or proprietary nature to the extent permitted by law.
Any information that the applicant wishes to have considered as confidential, privileged, or proprietary should be clearly marked within the application.
Slide47State TN Taste of CA Challenge Grant Contact
CArecipes@cde.ca.gov
Slide48Question and Answers
Slide49Thank you!
This institution is an equal opportunity provider