Group 1: Monetary effects of participation Group 2: Facility Group 3: Menu Group 4: Promotion Strategies Group 5: Staff / Customer Service Increasing Participation
In your groups take 10 minutes to…. Complete worksheet on your topic Design a graphic / poster to share your ideas. Be prepared to present to the whole group.
Increasing Participation Take 3 minutes to review ideas and make notes regarding what strategies you can put into place at your school district. Set your goal for your participation rate for the 2011-2012 school year. Name 3 specific strategies you intend to put into place to increase your participation.
Fresh Foods in Schools Project of the WA Sustainable Food and Farming Network 20 School Districts participating Work with a regional coordinator to source Washington grown foods.
Serve as a resource for school districts to increase student access to foods grown in WA state. www.wsffn.org Western WA: Rita Ordonez, (360) 336-0932 Central WA: Joan Qazi, (509) 664-6691 Eastern WA: Jennifer Hall (509) 993-1189 Fresh Foods in Schools
Taste Washington Day An annual celebration of Washington grown foods served in school meals. The WSDA Farm-to-School Program and the Washington School Nutrition Association (WSNA) partner to sponsor Taste Washington Day September 28, 2011
Evaluate number of Food Components Whole Grain Serving Sizes Quantity Control Lowering your Food Cost
Evaluate all Food Components Sample Menu: Whole Grain Spaghetti with Meat Sauce Green Beans WG Roll Grapes Salad Bar with Romaine Mix Salad and Fresh Seasonal Fruit Lowering your Food Cost
Evaluate all Food Components Look at week one of your menu Evaluate food components offered What components have you “over offered?” Lowering your Food Cost
Whole Grains Evaluate whole grain labels Compare weights / serving sizes compared to required Lowering your Food Cost
Quantity Control Calibrate Slicers Staff - serving sizes Lowering your Food Cost
Your chicken nuggets serving size is 5 nuggets = 3 oz Cost = 9 cents per nugget. You typically serve 100 servings of this item at all 3 high schools Certain Staff member don’t think five nuggets are enough – they serve six nuggets to each student How much does it cost the nutrition program to serve 1 extra nugget daily? How much will the over-serving cost the foodservice program over the 180 days of school? Lowering your Food Cost
How does your current menu measure up? Pull out your menu you brought with you Highlight using different colors: - vegetables (circle dark green / orange vegetables) - fruit (underline fresh fruit) -beans -whole grains
Using the HUSSC Menu Criteria evaluate your menu How does your current menu measure up?
Writing Your HUSSC Menu Take out Menu Builder Tool Menu Builder Template
Writing Your HUSSC Menu GOLD CRITERIA A different vegetable each day of the week -Dark green / orange: ≥ 3x / week; 2 different -Dry beans / legumes: 1x / week A different fruit each day of the week -Gold: fresh fruit 2x week Whole grain foods -Gold: daily - Within week ≥ 3 from Group A -Not the same one each day
Exchange Menus and Check menu for: Reimbursable meals Serving Sizes HUSSC Gold Award requirements General good menu practices Use sticky notes to give feedback and comments Writing Your HUSSC Menu
Make changes to your menu based on notes provided
Taste preference for sodium is: - learned - influenced by exposure to salt Research shows no indication that salty substances are preferred at birth. Lower that Sodium!
Sodium Trivia Which has less sodium when measured in equal amounts? A)Table Salt B)Kosher Salt C)Sea Salt Lower that Sodium!
Sodium Trivia How much sodium in 1 tsp of salt? A)1500 mg B)2300 mg C)2500 mg
Specify maximum sodium levels on bids Substitute highest sodium entrees for lower sodium choice Prepare from scratch a high sodium item Use herbs and spices in place of salt Use kosher or sea salt in place of table salt. Use “No salt added” products Lower that Sodium!
Study your menu – identify 3 items that are highest in sodium On your sodium worksheet - name three of those items you would consider substituting item or modifying to reduce sodium -list strategies that you could utilize
Salad Bar Grants Who May Apply? Any K-12 school district participating in the National School Lunch Program is eligible to apply. Schools currently awarded with Bronze status or above in the Healthier US School Challenge (HUSSC) automatically qualify for a salad bar donation. Healthier US School Challenge (HUSSC)
Fuel up to Play 60 National Diary Council and NFL
Fuel up to Play Grants Grant Funding for activities that support Fuel up to Play Foodservice materials and equipment This category must support improved “ access to and consumption of low-fat and fat-free dairy, fruits, vegetables and whole grains” Application deadlines: 10 /1/ 2011 12 /1/2011 2 /1/ 2011 www.school.fueluptoplay60.com
Milk Coolers Fuel up to Play 60 Milk Barrels -Must sign up your school for the Fuel up to Play 60 Program Milk Cooler Rebate Program -Purchase an electric cooler designed to hold standard milk crates and cash in with our $250.00 Milk Cooler Rebate Program! www.eatsmart.org
Let’s Move America’s Move to Raise a Healthier Generation of Children
The Lunch Box “Healthy Tools to Help All Schools”
Putting Plans into Action Take five minutes to review and fill out the HUSSC Action Plan Use the HUSSC Action plan with examples for ideas Jot down any notes for follow-up
Helping Each Other Fill out a postcard with your name and address Name three specific tasks you hope to have completed before December 1 st Hand you card to a partner – they will mail it to you on December 1 st
What Next? Follow- up materials Individual technical support AND ??