State of Affairs Laura Castro Director Food Distribution Division Food and Nutrition Service School Nutrition Association Legislative Action Conference 2 nd General Session Year in Review ID: 481587
Download Presentation The PPT/PDF document "USDA Foods:" is the property of its rightful owner. Permission is granted to download and print the materials on this web site for personal, non-commercial use only, and to display it on your personal computer provided you do not modify the materials and that you retain all copyright notices contained in the materials. By downloading content from our website, you accept the terms of this agreement.
Slide1
USDA Foods:
State of Affairs
Laura Castro
Director
Food Distribution Division
Food and Nutrition Service
School Nutrition Association
Legislative Action Conference
2
nd
General SessionSlide2
Year in Review
Meeting HHFKA Requirements
Looking Forward
USDA Foods TopicsSlide3
USDA Foods: Year in Review
Program
USDA Foods $
CNP
$1,256,545,003
TEFAP
$543,901,223
CSFP
$157,547,443
FDPIR$56,209,016 Disasters$920,057 TOTAL$2,015,122,742
Estimated
FY12 Total PurchasesSlide4
WBSCM/Ordering
UpdateSY 14 ordering catalog available
now with later order due dates
Catalog will be open on a regular basis throughout the SYUSDA Foods: Year in ReviewSlide5
USDA Foods Help Schools Meet New Meal Pattern Requirements
More Fruits
Frozen: extension of
exemption through SY 14Canned-extra light syrup
choices
Bulk apples for processing
Shelf
stable
cups
More VegetablesLow sodium or no salt addedExploring bulk dried beansExploring dark green and red/orange options Slide6
USDA Foods Help Schools Meet New Meal Pattern Requirements
Fresh Cut Program Expansion
Department of Defense (
DoD)
Fresh Fruit and Vegetable Program
AMS Fresh Pilot – MI/FLSlide7
USDA Foods Help Schools Meet New Meal Pattern Requirements
Beef Patty changes – size and CN labeling pilot
Reduced sodium Ham Pilot
Bone-in
poultry
options?
Cheese
stick
greek
-style yogurtSlide8
USDA Foods Help Schools Meet New Meal Pattern Requirements:
Whole grains: meet >50% requirement and position for 100% in SY15
Exploring other whole grainsSlide9
USDA Foods Available List
http://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdfSlide10
USDA Foods Help Schools Meet New Meal Pattern Requirements
Analyzing SY 13 trends
Reducing Sodium – First Target in SY15
Reducing Total Fat/Saturated Fats
Slide11
Challenges and
opportunitiesAligning USDA’s ordering
cycle with commercial procurement cycle
More information about origin of productsDiffering state practicesCommunication and training
USDA Responding to StakeholdersSlide12
Ordering Timelines
Order due dates that complement commercial procurements
Flexible ordering throughout the SY to receive per meal rate
USDA use of forecasting and long term contracting
USDA Responding to StakeholdersSlide13
Product
Origin Transparency
Publish point
of origin data for USDA Foods
Put vendor
contact
information
on
web to
provide information about product origin and better resolve problemsUSDA Responding to StakeholdersSlide14
State Ordering and Distribution
Models
Share best practices among States- Distribution and Administrative fees data
Access to processing options
Communication and Training
Communication strategies to make sure all stakeholders understand program options
USDA Responding to StakeholdersSlide15
NFSMI New Director Training
ACDA ANC SessionsSNA ANCComing in 2013: USDA Foods Webinars
USDA Foods
Training OpportunitiesSlide16
Enhanced Foods Available List
Updated USDA Foods Fact SheetsUpdated Chart: How USDA Foods fit in Meal
PatternHealthy Kids Recipe Book
with USDA Foods LinksMobile WebsiteSNA Culinary Demo Recipes
USDA Foods ResourcesSlide17
Info graphicSlide18
USDA Foods
www.fns.usda.gov/fdd
Questions/feedback:
fdd
-
psb@fns.usda.gov