Module 1 Learning Objectives Understand the scope and diversity of Child Nutrition Programs CNPs so that you can assess the viability of school markets for their business Understand how CNPs plan menus process foods and prepare meals ID: 915511
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Slide1
Getting to Know School Markets
Module 1
Slide2Learning Objectives
Understand the scope and diversity of Child Nutrition Programs
(CNPs) so that you can assess the viability of school
markets for their business. Understand how CNPs plan menus, process foods, and prepare meals so that you can consider how your products meet the needs of school markets. Understand the basic regulations governing school food procurement and how this impacts CNP practices for sourcing and purchasing local foods.
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Slide3Applied Activity – Let's Play Jeopardy
Jeopardy is a great quiz game that can reinforce the key terms and concepts in each Farm to School training module.
• Questions and answers can be customized as farm-to- school trainers see fit for their producer workshops.
• The game can be created on black/white boards, notecards, utilizing online templates, or in PowerPoint by using hyperlinks (see
How to Create a Power Point Jeopardy Quiz
).
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Example Module 1: Getting to Know School Markets
Child Nutrition Programs
Who's Who in School MealsSchool Food Supply ChainProcurement$100$100$100$100$200$200$200$200$300$300$300$300$400$400$400$400
Slide4Child Nutrition Programs
Slide5State Snapshot – Your State by the Numbers
{Presenter insert farm to school or child nutrition program photo from your state}
Child Nutrition Programs in Our State
Number of children served:
Amount of funding provided to programs:
Number of school districts participating in farm to school:
Amount spent on local food:
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Slide6Spotlight: Farm to School in Action
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HIP Agriculture, Kohala, Hawai’i
Slide7Applied Activity –
School Meal Memories
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Photos: USDA
Slide88
A Brief Overview of Child Nutrition Programs
Photos: USDA
Slide9School Meals – More Appetizing Than You Remember
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Photo: USDA
Photo: National Farm to School Network
Slide10Child Nutrition Programs – School Meal Programs
“School Meal Programs”
National School Lunch Program (NSLP)
Fresh Fruit and Vegetable Program (FFVP)School Breakfast Program (SBP)10
Photo: USDA
Slide11Child Nutrition Programs – Additional Child Nutrition Programs
Additional Child Nutrition Programs
Child and Adult Care Food Program/At Risk After School (CACFP)
Summer Food Service Program (SFSP)
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Photo: USDA
Slide12School Meal Programs by the Numbers
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Slide13Key Players – Federal to Local
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Slide14What Influences School Meal Program Purchasing?
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Slide15A Look at School Meals
Meal Components:
milk, grain, protein (meat or meat alternative), fruit, and vegetable
National School Lunch Program
5 Components
School Breakfast Program
3 Components
Fresh Fruit and Vegetable Program
Fruit/Vegetable
15Photos: USDA
Slide16School Meal Program Meal Components
Meal Component Requirements:
Milk: Fat-free or low fat
Grains: Whole grain-rich
Fruit: Limit juice
Vegetable: Subgroup requirements
Dark Green
Red/orangeBeans and peasStarchy
OtherMeat/Meat Alternatives
16Key leverage points: Color and varietyOvercoming seasonal barriers Other nutrition standards
Slide17Applied Activity
–
What About My Products?
17
List a product you produce that will help schools meet the meal pattern requirements and nutrition standards?
Photos: USDA
Slide18The Cost of School Meals
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The average cost to produce a school lunch is $3.81.
The average cost to produce a school breakfast is $2.72.
The breakdown of that cost is: 45% for food, 45% for labor, and the remaining 10% for all other costs (supplies, contract services, etc.)
That equals $1.71 spent on food for a school lunch and $1.22 spent on food for a school breakfast.
Small numbers add up: 28.9 million meals each day x $1.71 per meal
=
$49.4 million!
Slide19Program Reimbursement Rates
National School Lunch Program
$0.32 - $3.65
School Breakfast Program
$0.31 - $2.20
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Photo: USDA
Slide20The Diversity of School Meal Programs
Slide21Product Need: One Size Does Not Fit All
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CNP Setting
Serving Size
Number of Meals
Pounds Needed
Large K-12 District – Plated Lunch
¾ Cup
350,000
108,150Medium K-12 District –Plated Lunch¾ Cup5,0001,545Small K-12 District – Fresh Fruit and Vegetable Snack ½ Cup500102Medium K-12 District –Salad BarVariableVariable50
Slide22School Meal Program Kitchens
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Photos: USDA
Slide23Spotlight: Kitchen Video Tour
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Gaston County, North Carolina
Slide24School Meal Program Models
On-Site Food Preparation
Central Kitchen Model
Vended Meal Sponsors
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Photos: USDA
Slide25Applied Activity – Getting to Know Your Local School
https://farmtoschoolcensus.fns.usda.gov
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Slide26Local Food Sourcing and Procurement in School Meals
Slide2727
Slide28What is “Local”? It Depends
Possible definitions of “local”:
Produced within a 20-mile radius
Produced within a 50-mile radius
Produced within a 100-mile radius
Produced within a 200-mile radius
Produced within the county
Produced within the State Produced within the region
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Graphic: USDA
Slide29How Schools Source Local Foods
Direct from producers
Distributors
Food service management companies Local retailers Processors Food hubs and aggregators
Gardens
USDA Foods
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Photos: USDA
Slide30How Schools Incorporate Local Products
Meals – Including breakfast, lunch, and dinner
Harvest of the Month (
HoM
) & “State plates”
Snacks
Tasting and educational activities Special events
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Photos: USDA
Slide31School Foodservice Cycles
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Start of School
End of School
Menu Planning (with flexibility)
Formal Solicitations
Informal Purchases
Get to know your SFA
Slide32Applied Activity – Finding the School Meal
Program for You
Bringing the Farm to School Case Studies
Accessing the USDA Fresh Fruit and Vegetable Program as a Market Opportunity (Joseph Martinez, Arizona Microgreens)
Building Sustainable Relationships with School Nutrition Programs
(Rae Rusnak, L&R Poultry and Produce)
The Right Product and The Right Partnership (Kenneth Sweat, Sweat’s Produce)
32
Questions for Discussion What makes the CNP in the case study a good fit for the producer in the case study?
Size, scale of production, direct vs. indirect relationship? Based on what you read in the case study, would you consider selling to this type of CNP? Why or why not?Do you have experience selling to CNPs? Which ones? What have been the benefits or challenges for you?
Slide33School Food Procurement 101
Procurement is the purchasing of goods and services.
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Planning
Drafting Specifications
Advertising the Procurement
Awarding
a Contract
Managing
the Contract
Procurement
Standards
Slide34Procurement Standards
Buy American Provision
Free and Open Competition
Responsive and ResponsibleFederal, Tribal, State, and Local RegulationsRegulations related to Small, Minority, and Women Owned BusinessesFood Safety
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Slide35Geographic Preference
The Geographic Preference Option Final Rule:
Grants authority to School Food Authorities to define local.
Defines unprocessed agricultural products.
Clarifies that a preference is a preference, not a specification.
Sample Language:
“Any vendor who receives YES for WA grown category will receive a 10% price preference. This means that 10% of their price will be deducted
FOR COMPARISON PURPOSES ONLY. After the price reduction, prices will be compared between vendors and the lowest price bid will be selected and that vendor will be awarded the bid.”
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Slide36Procurement Methods
Small Purchase
(Requires Price Quotes)
Federal Threshold = $250,000
Sealed Bids (IFBs)
& Competitive
Proposals (RFPs)
(Requires public advertising)
Informal Procurement
Micro-purchaseEquitably DistributeFederal Threshold = $10,000Formal Procurement36
Slide37Procurement Process
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Slide38Conclusion and Action Planning
Slide39Applied Activity – School Food 101
If I am not a fruit and vegetable producer, I cannot sell my products to Child Nutrition Programs.
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False:
Local foods can span the plate from fruits and vegetables to meat, milk, dairy, and grains.
Slide40Applied Activity – School Food 101
The only way to get my products to children is through school lunch.
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False:
There are a wide variety of Child Nutrition Programs in addition to the National School Lunch Program including School Breakfast Program, Fresh Fruit and Vegetable Program, and the Child and Adult Care Food Program. Local foods can be served for meals (including breakfast, lunch, and dinner), snacks, taste tests, special events, and classroom activities.
Slide41Applied Activity – School Food 101
Schools might be particularly interested in the sweet potatoes I grow because they are required to serve red/orange vegetables.
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True:
Schools are required to serve a certain amount of red/orange vegetables each week. Sweet potatoes, peppers, carrots, winter squash, and more can help them fulfill this requirement.
Slide42Applied Activity – School Food 101
There is no way that schools can afford to purchase my products with their spending limitations.
42
False:
Although the reimbursement rates for school meals may be limited, school food authorities have flexibility to spend more on some local foods while balancing their budget using less-expensive products in other places.
Slide43Applied Activity – School Food 101
Different School Food Authorities and different Child Nutrition Programs require different volumes of product.
43
True:
The size and type of program, age of children served, mode of serving (e.g., plated vs. salad bar) all influence the volume of product needed. This variation means it is possible to find a program that fits your production size and scale.
Slide44Applied Activity – School Food 101
The United States Department of Agriculture dictates food safety requirements for schools.
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False:
Food safety requirements are established at the state or food service authority level. Learn more about food safety in Module 4.
Slide45Questions for Reflection
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Slide46Action Planning –
Checking In
I understand the diversity of product needs for CNPs
I understand how CNPs develop menus as well as process and prepare local foods I know what types of local products schools want to purchaseI understand the basics of how school districts source and procure local foods for school meal programs
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Slide47Click to enter Facilitator’s Name
Click to enter Facilitator’s Title
Phone: (XXX) XXX-XXXX
Email: www.xxxxxx.com