Healthy, Fresh Food In School Meal Programs - PowerPoint Presentation

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Healthy, Fresh Food In School Meal Programs

April 24, 2015Slide2

Rick Hughes

DirectorSlide3

What’s On The Menu?Slide4

Maslow’s Hierarchy of Needs

Where does “learning” occur? What is “hunger’s” impact?

Wikipedia - Spring 2007Slide5

The Hunger Problem…Who is healthier?

Over

fed, yet under nourished

Under

fed and under nourishedSlide6

Hunger in ColoradoSlide7

The Dilemma…

Children who are hungry

Children who are unhealthy and overweight

A hungry child who is

unhealthy

and/or

overweight

P R O B L E MSlide8

A Solution Lies Before Us and Within Us…

Healthy, Fresh Food

And…

YOU!

Yes, this means

you.Slide9

Why Do We Care?

“The

American diet has become a catastrophe

. Seventy-five

percent of our healthcare spending is on chronic diseases linked to diet. That's really bankrupting

us -

and that has to do with the way we're

eating.”

-Michael Pollan

“Because of the increasing rates of obesity, unhealthy eating habits and physical inactivity, we may see the first generation that will be less healthy and have a shorter life expectancy than their parents

.“

-Former Surgeon General Richard Caroma

Slide10

What is The D11 Good Food Project?

We set out to change the way meals are served in our school district. Our goal was to eliminate highly processed foods from our menus by January 2012.

We wanted to serve only “Good Food” options.We are delighted to

say,

no EXCLAIM,

“We met this goal!”

What is “Good Food”?

Food which is free from chemicals and artificial ingredients

Food which is made from scratch in District 11 kitchens using fresh ingredients, which are sourced locally whenever possible. See handout for how we classify “Good Food”.D11 Good Food Project Slide11

The D-11 Good Food Project

Characteristics of Good Food are the following:

No growth hormones, anti-biotic free,

Fresh fruits and vegetables,

Whole grains,

Free of artificial dyes,

Free of artificial preservatives,

Free of hydrogenated oils (or Trans Fats),

No added sugars including high-fructose corn syrup,

Food that is “from the earth” and “good for the earth” with

minimal packaging

,

Foods that are not “highly processed”, and

Foods which are “natural” or “whole”.

 Slide12

Fresh Fruits and Vegetables

Fresh fruits & vegetables available daily in all schools

Made-to-order Sub, Salad, and Wraps in D-11 secondary schools No (Reduced) added sugar (including high fructose corn syrup {HFCS})

Breakfast syrup was replaced with fruit toppings

No desserts served on D11 menus

Ketchup and BBQ sauce do not contain HFCS

Free of artificial dyes

No Jell-O, fruit snacks, or dye containing cereals

No products containing food dyesHERE’S EXAMPLES OF WHAT WE HAVE DONE…Slide13

Free of hydrogenated oils (trans fat free)

Replaced French toast sticks with whole grain waffles or pancakes

Replaced processed breakfast pizzas with homemade fruit pizzas

Nacho cheese sauce was replaced with low fat cheddar cheese

Foods that are not “

highly processed

”

Removed chicken patties

Removed chicken fried steak

Removed corn dogs, hot dogs and pancake on a stick from menus

Removed cheesy breadsticks and pretzels

Whole Grains

All bread, rolls, buns and pizza crusts are whole wheat or whole

grain

Brown rice is served exclusively in all

schools

Waffles and pancakes are made with whole grain

HERE’S EXAMPLES OF WHAT WE HAVE DONE

… continued…Slide14

No Growth Hormones, Antibiotic-free (when affordable)

Locally processed grass-fed, antibiotic/hormone-free beef served in all grades for burgers, taco meat, and meatloaf

“Oven roasted” chicken that is “All-Natural” chicken grown without hormones and anti-biotic free whenever possible

Food that is “from the earth” and “good for the earth”

Fruits and vegetables from local farms when possible

Grass-fed beef (when affordable,) milk, and milk products from Colorado (produced or grown)

HERE’S EXAMPLES OF WHAT WE HAVE DONE

… continued…Slide15

ON OUR MENUS YOU WILL FIND…

Salad Bars with School Lunch in every school

Fruits and vegetables worked into our main entrees

Grass-fed Beef, when affordable

Most grain products are whole grain, many made from scratch

Ex: pizza dough, dinner rolls, etc.

Chicken on the bone or “real chicken” vs. processed products such as chicken fries, chicken nuggets, or chicken patties

Food made from scratch in D11 kitchens

No deep fat fryers used in D11Locally procured products whenever possibleEx: milk, beef, beans, some fruits and vegetablesSlide16

A

D11 “Good Food”

Lunch!Slide17

Menu Development

Student & Staff Feedback

Student acceptance-current food trendsDoes it meet D11 Good Food Project requirements?

Nutritional value and USDA guidelines

Cost of food and labor to prepare food

What it takes to prepare food (time, level of skill)

Storage at school

Distribution of food from production centersSlide18

Challenges We Face…

Student acceptance and participation

Many students are used to and prefer

processed foods at home and at school (in years past).

Working to make foods that are nutritious but also that students will eat.

Manufacturers keeping up with our needs

Meeting restrictive AND prescriptive nutritional guidelines from USDA

Short meal periods require expedited meal service

Training challengesGoing from processed foods to scratch cookingFinancial constraintsSlide19

Swimming Upstream in Colorado…

Upcoming “Potential” Changes to School Meals

The Colorado State Board of Education is considering the elimination

or change of

Rule

CCR

301-3, Section 201.02

201.02

Competitive food service, except as outlined in Section 201.03, shall not operate in competition with the district’s food service program. Such competitive foods cannot be sold 30 minutes before to 30 minutes after each scheduled meal service on any area of the school campus that is accessible to students. Please submit written comments via email to Carey Markel (markel_c@cde.state.co.us ) or to state.board@cde.state.co.us. The rulemaking hearing on the proposed changes will be held on Wednesday, May 13, at 1:00 pmSlide20

Changes to School Meals…

For the first time in 15 years, changes were made to the school meal patterns starting in Fall 2012

Healthy Hunger Free Kids Act of 2010

New nutritional guidelines that are much more stringent and prescriptive than previous school meal guidelines

Only low-fat (1%) and fat-free milk allowed

A variety of fruits and vegetables must be offered weekly

Students must take at least ½ cup of fruit at

every

breakfast Students must take at least ½ cup fruit/vegetable at every lunchIncluding a requirement to offer certain quantities of different vegetable “subgroups” or colorsAll whole grain rich bread, cereal and other grain itemsSlide21

Recent Achievements

~$750,000 put back into local economy with D11 FNS purchases

Community Partnerships

Charter School Institute Sites

Corpus Christi and Divine Redeemer Catholic Schools

Colorado Springs Christian Schools

Discover Goodwill

AspenPointe

, CO-DORGalileo Garden ProjectSlide22
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Recent Achievements, cont.

GREATLY reduced the quantity of added sugar by cutting back chocolate flavored milk

G

ood

media coverage, including

‘national

’ news

A National Restaurant Association

“Runner-up”

A

ward for Innovation

Food Rescue operation for take-home meal service at the Westside Cares Food Pantry through a partnership with West Side Cares, The West Side Center, Woodmen Valley Chapel, and D11 Food and Nutrition ServicesSlide28

Recent Achievements, cont.

Huge District 11 Summer Food

Service

Program including “mobile food trucks” and another partnership with the

Care and Share

food bank to provide even more “Good Food Meals” to our community’s children this summer

Mobile Farmer’s Market

District 11 won

the Florence Sabin Award by the Colorado Public Health Association for District 11’s leadership in community health with the D11 Good Food Project

.Slide29

The Change seemsevolutionary!

Well, let’s look at this…Slide30

But first,Let’s Play!

Rock, Paper, Scissors, Lizard, Spock!Slide31

Scissors cuts Paper

Paper covers Rock

Rock crushes Lizard

Lizard poisons Spock

Spock smashes Scissors

Scissors decapitates Lizard

Lizard eats Paper

Paper disproves

Spock Spock vaporizes RockRock crushes ScissorsSlide32

A Game Show

A School Food Service Director…

“

Day in the Life

…”

No… A MOMENT in the Life…

“Barely Scratching

the Surface”Slide33

Financial Management

10

20

30

40

50

Limited Resources

10

203040

50

Menu Planning

10

20

30

40

50

Employee Safety & Food Safety

10

20

30

40

50

Manager's Special

10

20

30

40

50

“The Why”Slide34

Financial Management questions followSlide35

Financial Management question for 10 points:

The actual reimbursement for a FREE lunch “served” to a student in 2015 is just $3.04-$3.06 in the “Lower 48”

.True or False?

10

Financial ManagementSlide36

Financial Management answer for 10 points:

TRUE

When was the last time you prepared a lunch meal meeting all the requirements of the Healthy Hunger-Free Kids Act of 2010 using fresh, whole, natural ingredients for just “three bucks,”

c

overing all costs of the meal including food, paper, chemicals (sanitizer and soap,) ALL labor to procure, cook, transport, and serve the food (including benefits and taxes,) insurances, utilities, and depreciation on equipment?

Want “Organic?”

Fuggetaboutit!

“All Natural?” Maybe!

10Financial ManagementSlide37

Financial Management question for 20 points

Often, children are “caught in the middle” when their parents don’t send a “packed lunch” or provide them with money to purchase a meal at school if they are not “free” status.

This situation results in a_____________, if the school provides a lunch to the child.

20

Financial ManagementSlide38

Financial Management answer for 20 points

Meal Charge

One Colorado School District is sitting on $250,000 in debt from unpaid meal charges. School Food Service Directors are caught between a rock and a hard place as we don’t want to let children go hungry, yet we can’t lose money in the Food Service Fund. Someone has to pay for these meals, as we receive only ~$.35 for a PAID meal reimbursement. Do we allow charges and become “debt collectors” or do we spend resources to “cover the bad debt” or do we spend resources “managing this problem?”

20

Financial ManagementSlide39

Financial Management question for 30 points

Food Service Directors spend a lot of time on

THIS activity daily, weekly, and monthly to ensure that financial targets are being met. Charts are used to illustrate – numbers are crunched – spreadsheets are used.

30

Financial ManagementSlide40

Financial Management answer for 30 points

Financial

Analysis or Financial ManagementFood Service Directors spend many hours each day, week, and month to ensure numbers are where they are supposed to be. There can be NO SURPRISES when it comes to managing money. People lose jobs when there are surprises, neglect, or abuse involving the Food Service Fund

.

To prevent neglect or abuse, strong cash management systems must be in place always.

Thieves and crooks go to jail.

30

Financial ManagementSlide41

Financial Management question for 40 points

Food Service Directors spend MANY hours on the initial phase of

THIS activity in the Spring of each year when historical data is collected and analyzed, assumptions are developed, and the final document goes to the School Board for approval.

40

Financial ManagementSlide42

Financial Management answer for 40 points

Annual Budget Development

Hundreds of hours go into the development of the food service budget each year and many more in the financial reporting aspect (actual vs budget comparison) which is often done monthly throughout the year. Action plans are developed and implemented when targets will not be met or are in question.

40

Financial ManagementSlide43

Financial Management question for 50 points:

When the Food & Nutrition Services Department doesn’t maintain

THIS: ___________, a school district can look to management companies to take over their food service program, and/or fire the Director of the program, and/or pull “education” dollars from the General Fund to cover the Food & Nutrition Services Department expenses

.

50

Financial ManagementSlide44

Financial Management answer for 50 points:

Financial Solvency or Break-even Status

Additionally, Food Service Directors must ensure that adequate Cash Handling procedures are in place at EACH school to try to prevent theft, when there are many people handling cash every day.

50

Financial ManagementSlide45

Limited Resources questions followSlide46

Limited Resources question for 10 pointsIs it less expensive to shop at Walmart than Whole Foods?

YES or NO

?10

Limited ResourcesSlide47

Limited Resources answer for 10 points

YES

We can’t be expected to serve Organic food or “clean label” processed food on a current school lunch budget. That’s not the best way.In the long run, to serve healthy, fresh food we must go back to simple, whole ingredients, know who we’re buying our food from, and cook from scratch whenever possible.

10

Limited ResourcesSlide48

Limited Resources question for 20 points

Training for staff requires

these two resources which are always limited and often competed for…20Slide49

Limited Resources answer for 20 points

Time and Money

While “staff training” should be weighted heavily on the list of competing resources, providing training opportunities for School Nutrition staff is often one of the first things cut in a limited resources environment in favor of things which are “easier” and “cheaper,” but not necessarily more effective.A full day of training can cost more than a half of a day’s worth of revenue.

20

Limited ResourcesSlide50

Limited Resources question for 30 pointsNO pay increases and pay reductions or furlough days can lead to low employee morale which can lead to

THIS

HR term: ______ ______________.

30

Limited ResourcesSlide51

Limited Resources answer for 30 points

HIGH TURNOVER

When an employee leaves a company for any reason and the position is back-filled, it is called “turnover.” Every time a position is vacated and filled, it costs Food & Nutrition Services Departments many resources to “maintain the course.” Costs include: recruiting, screening, hiring, and training, plus any indirect costs created by a “new employee” (e.g. accidental mistakes) AND revenue loss from closing service stations due to inadequate staffing levels.

30

Limited ResourcesSlide52

Limited Resources question for 40 points

Schools typically have

THIS to spend on the “food cost” of a school lunch:$.50-$.75 per meal$.75-$1.00 per meal

$1.10-$1.30 per meal

$1.50-1.75 per meal

40

Limited ResourcesSlide53

Limited Resources answer for 40 points

C.

$1.10-$1.30 per meal in Colorado

Milk costs ~$.32 per meal

Fruit and Vegetables cost ~$.40 per meal

Entrée (Meat and Bread) costs ~$.55 per meal

40

Limited ResourcesSlide54

Limited Resources question for 50 points

In smaller school districts, the Food Service Director doesn’t have the same resources as a Food Service Director in a larger district. There are 186 school districts in Colorado. How many districts are below 10,000 students in 2014?

50

Limited ResourcesSlide55

Limited Resources answer for 50 points

165*

There are 92 school districts with less than 1,000 students with a total enrollment of 37,337 students. Approximately half of Colorado’s School Districts hold only 4% of Colorado’s school aged children. These school districts are SUPER HEROS, measured against the same performance standards with much, much less resources!*

*http

://www.cde.state.co.us/cdereval/fall2013districtrankingpupilmembershiphightolowxls

50

Limited ResourcesSlide56

Menu Planning questions followSlide57

Menu Planning question for 10 points

Kids will eat anything that you give them and they’ll be happy about it. It really doesn’t matter how the food looks.

TRUE or FALSE10

Menu PlanningSlide58

Menu Planning answer for 10 points

FALSE

Kids, just like adults, “consume” with their eyes before they even taste the food with their mouths. Children make split-second decisions about whether or not they like something by the way it looks.10

Menu PlanningSlide59

Menu Planning question for 20 points

School Food Service Directors are responsible for following Federal, State, and City procurement standards for purchasing, ensuring a “fair and competitive” process.

TRUE or FALSE?20

Menu PlanningSlide60

Menu Planning answer for 20 points

FALSE

Trick question: School District Food & Nutrition programs must follow State and Federal (typically “not” City) procurement standards or the local district’s policy, whichever is most stringent. A “fair and competitive” process means that specifications must be developed and a bid process must be followed for most purchases. Vendors must be “monitored” to ensure the school district’s best interests are being met. Win-win partnerships “produce the most fruit.”

20

Menu PlanningSlide61

Menu Planning question for 30 points

When planning menus, School Nutrition professionals must consider:

- Cost - Color of food, Pairings of different foods - Nutritional value of food and combined menus

- Culinary skill of School Nutrition staff

- Product availability (e.g. in stock, seasonal, etc.)

- Student acceptance, Holidays (e.g. Lent)

- Food Safety - Storage Space - Mess/Spill Factor - ReimbursementTRUE or FALSE?30Menu PlanningSlide62

Menu Planning answer for 30 points

TRUE

Yessiribob! All of those things, plus more have to be considered when planning menus.30

Menu PlanningSlide63

Menu Planning question for 40 points

The

Healthy, Hunger-Free Kids Act 2010 required at least half of the GRAINS be “whole grain rich” by July 2012 with ALL grains being “whole grain rich” by July 2014.The additional cost of this change alone is close to THIS amount $___ per meal.

40

Menu PlanningSlide64

Menu Planning answer for 40 points

$.05-$.08 per meal

Just like in the grocery store, whole grains are more expensive.Note: the USDA provided only an additional $.06 per meal to address all of the improvements required by HHFKA2010.

40

Menu PlanningSlide65

Menu Planning question for 50 pointsThe Healthy, Hunger-Free Kids Act 2010 required

an

increase of FRUIT to be served at breakfast.The cost increase to school districts was close to:

A. $.03-$.07 per meal

B. $.10-$.15 per meal

C. $.12-$.17 per meal

D. $.15-$.40 per

meal

50Menu PlanningSlide66

Menu Planning answer for 50 points

D. $.15-$.40 per mealThis one change alone is roughly a 44% cost increase for the entire meal with NO additional reimbursement at breakfast.

50

Menu PlanningSlide67

Employee Safety & Food Safety questions followSlide68

Employee Safety & Food Safety question for 10 points

On February 24

th, 2014, there were five national food recalls.TRUE or FALSE?

10

Employee Safety & Food SafetySlide69

Employee Safety & Food Safety answer for 10 points

TRUE

There are food recalls almost daily and we must act swiftly to protect our students and others from getting sick.10

Employee Safety & Food SafetySlide70

Employee Safety & Food Safety question for 20 points

Staff members who work in school kitchens wear capes, are faster than a speeding bullet, more powerful than a locomotive, able to leap tall buildings in a single bound, and are impervious to getting hurt.

TRUE OR FALSE?20

Employee Safety & Food SafetySlide71

Employee Safety & Food Safety answer for 20 points

FALSE

Risk Management costs are often transferred to the School Food Service fund, costing tens and hundreds of thousands of dollars annually. Safety programs help protect our employees from getting hurt from cuts, falls, strains, burns, and falling objects. These programs fall under the responsibility of the Food Service Director.

20

Employee Safety & Food SafetySlide72

Employee Safety & Food Safety question for 30 points

The local Health Department is required by Federal law to visit and audit school kitchens/cafeterias.

How many times annually does the law state EVERY school should be visited?

30

Employee Safety & Food SafetySlide73

Employee Safety & Food Safety answer for 30 points

TWICE annually

It behooves Food Service Directors to have a positive, win-win relationship with those external agencies who impact our operations.30

Employee Safety & Food SafetySlide74

Employee Safety & Food Safety question for 40 points

What does the acronym

HACCP stand for?40

Employee Safety & Food SafetySlide75

Employee Safety & Food Safety answer for 40 points

Hazard Analysis Critical Control Points

A systematic “food safety” program created by NASA to keep astronauts safe, is required of ALL food service programs across the country.We must manage these programs to keep our children and others safe, maintaining volumes of documentation.

40

Employee Safety & Food SafetySlide76

Employee Safety & Food Safety question for 50 points

What are the top five pathogens in the U.S. which account for the vast majority of illnesses, hospitalizations, and deaths?

50

Employee Safety & Food SafetySlide77

Employee Safety & Food Safety answer for 50 points

Norovirus Salmonella

Campylobacter Clostridium Perfringens StaphylococcusAccounted for 8,541,422 foodborne illnesses in the US in 2013 alone! We MUST have outstanding systems in place to keep our children healthy.

http://www.cdc.gov/foodsafety/facts.html#mostcommon

50

Employee Safety & Food SafetySlide78

Manager's Special questions followSlide79

Manager's Special question for 10 points

School Nutrition departments often have specialized equipment used to prepare, mix, chop, slice, dice, cool, freeze, bake, steam, braise, etc.

This means that tens and hundreds of thousands of dollars in capital assets must be maintained, repaired, tracked, and replaced (purchased.)TRUE or FALSE?

10

Manager's SpecialSlide80

Manager's Special answer for 10 points

TRUE

We are stewards of Tax Payer dollars and must maintain facilities and equipment as such to squeak out every last second of equipment life.We often have to make R&R decisions regarding equipment. “Repair” or “Replace.”

10

Manager's SpecialSlide81

Manager's Special question for 20 points

Colorado State Board Rule CCR 301.3 Section 201.2

requires a 30 minute buffer on either side of the meal period. What benefit and protection does this provide school meal programs?20

Manager's SpecialSlide82

Manager's Special answer for 20 points

Colorado State Board Rule CCR 301.3 Section 201.2 protects

the viability and integrity of school meal programs, benefitting all children in school through:

The financial viability of school meal programs so that General Fund transfers are less likely caused by revenue shortfalls created by competing sales.

The confidentiality of free and reduced students in school meal program – this is not a “

poor kids program

.”

The healthy “messaging” communicated to students in school buildings in support of the Healthy, Hunger Free Kids Act 2010.

The Food Safety liability of the district from preventing a food borne illness caused by a non-District Food service entity.20Manager's SpecialPlease submit written comments via email to Carey Markel (markel_c@cde.state.co.us ) or to state.board@cde.state.co.usSlide83

Manager's Special question for 30 points

What

2012 Colorado legislation makes School Food Service Directors “Cookie Cops” for school stores and vending machines OUTSIDE of the cafeteria walls?30

Manager's SpecialSlide84

Manager's Special answer for 30 points

SB12-068 “Trans Fat Bill”

Requires that ALL food served/sold on school grounds during the school day be free from industrially produced Trans Fat. 30

Manager's SpecialSlide85

Manager's Special question for 40 points

“Child Hunger” exists in Colorado. The term Food Insecurity refers to the USDA’s measure of lack of access, at times, to enough food for an active, healthy life for all household members and limited or uncertain availability of nutritionally adequate foods.

How many children in Colorado were categorized as “Food Insecure” in 2013?

40

Manager's SpecialSlide86

Manager's Special answer for 40 points

253,000

or 20.6% of Colorado’s Children were classified as living in Food Insecure households!Not only do school breakfast, lunch, after-school snack, and summer food service programs work to end childhood hunger, finding a home for “food leftovers” is good for the community and good for school districts. Districts are protected under governmental immunity and the Bill Emerson Good Samaritan Food Donation Act. “Gleaning” and redistributing the food to agencies is another system we can manage to serve our communities.

40

Manager's SpecialSlide87

Manager's Special question for 50 pointsThe Colorado School Nutrition Association

worked very hard

to pass THIS 2014 COLORADO LEGISLATION:__________________

50

Manager's SpecialSlide88

Manager's Special answer for 50 points

HB14-1156

expanded a prior law (SB09-033) which provides FREE lunches to eligible REDUCED PS-2 families without the $.40/meal copay. HB14-1156 expanded the service of free school lunch to another 16,029 Colorado children in 3rd through 5

th

grade who qualify for “reduced-priced” meals.

While this law cost Colorado tax payers $1.5 million, it brought in another

$10.4 million

in NEW Federal dollars and more importantly provided another 2,724,930 meals to hungry children each school year!50Manager's SpecialSlide89

Why we do what we do…

Bottom line, we get the opportunity to contribute to the students' learning environment and be the best of their day because it is meal time/social time :)

While some of the regs and new guidelines have been challenging, seeing the kids enjoy a variety of fruits and vegetables (especially if they cannot get it at home) or having breakfast in the classroom are some positive rewards for me. If the child does not eat, it makes it difficult to learn. We get to the save the day Monday through Friday

:)

~ Naomi Steenson – Adams 12 SchoolsSlide90

Why we do what we do…

“What

fun to have the kids sample new veggies they’ve never eaten before and tell them in a way they can relate to what school lunch is really here for. We laughed and learned together outside of the rushed environment we usually experience when herding them through the lunch line. We now have 2 new items to add to the menu that they can say they had a say in and I left with a multitude of hugs and

“I

love

you’s”

which is the best fruit of our labor I could ask

for.”

~ Sandy Guyette, Food Service SupervisorWeld County School District RE-1Slide91

Why we do what we do…

“It is rewarding to think that we serve over a million lunches a year, many of those to students who would otherwise not get a meal at all (let alone a healthy meal) without our program. We know that we are making a difference because we know that a hungry child cannot learn

.”

~

Tony Jorstad,

Food Service

Director

Brighton Public SchoolsSlide92

Why we do what we do…

“Blessings:

My job is different every day, I can be creative, entrepreneurial, a health advocate, a teacher. I advocate for policy and regulations, work collaboratively with community organizations and schools to improve the health of students.

I

love the opportunity to serve healthy meals to our students providing some of them with the only meals they eat during the day. Our breakfast in the classroom program serves 12,000 students breakfast in 12 minutes each morning! The students are nourished and ready for their day of learning.

~ Jill Kidd,

Food Service

Director

Pueblo City SchoolsSlide93

Why we do what we do…

“I get to do what I love: serve children and serve others by serving “Good Food.” I love to eat good food and I love (even more) to serve good food. The food we eat, sustains our lives. We are fueling our children’s bodies, activities, health, and lives- setting the stage for a lifetime of good health. I’ve been given or “called to” an opportunity to serve children and I’m going to do this the best way every time.”

~ Rick Hughes,

Food Service

Director

Colorado Springs School District #11

“

The King will reply, ‘Truly I tell you, whatever you did for one of the least of these brothers and sisters of mine, you did for me

.’”Matthew 25:40Slide94

THANK YOU!

Rick.Hughes@D11.orgSlide95

Thank you!

Please fill out your evaluation form and leave it on your table.

For more resources and information, visit

www.coloradoedinitiative.org

.