1. New York City Department Of Education Office of SchoolFood

2. Over 1,700 schools served Over 8,500 employees 39 million breakfasts served per year Overview 2 …and participation is rising: 117 million lunches served per year 205,000 per day 623,000 per day

3. Organizational Chart

4. Monitoring costs to ensure achievement of financial goals SchoolFood has developed a Cost Per Meal (“CPM”) methodology to measure and monitor costs by location. Each SchoolFood location has a unique numeric identifier allowing the compilation of data related to meals served and costs incurred. Food, labor and supply costs at 1,700+ locations: –Food invoices, by location, are received electronically from our vendors –Supply costs are received, by location, from our warehouse system –Labor costs by employee from the payroll system Meals served and costs incurred at satellite locations are aggregated back to the source production facility.

5. Cost per meal (CPM) Every production location has a target CPM assigned – Each CPM target is based on : Menu utilization – Elementary vs. “Trend” Menus Supplier cost difference by geographic area –CPM targets are modified for “Special Education” locations or other situations where extra labor (production time) is required. Typical CPM targets would be as follows: –Elementary Schools$0.90 –Secondary Schools$0.97 –High Schools$1.17

6. Monitoring Results SchoolFood Managers monitor the CPM results locally on a weekly basis. CPM results by location are reviewed across the organization on a monthly basis. Production locations are consistently over the CPM targets they receive from SchoolFood Senior Management

7. Food Philosophy Philosophically, SchoolFood is committed to offering students a food program with as nutritionally clean a profile as possible. This includes, not only pre-made items designed as heat and serve products, but also recipes and options with a made – by – hand preparation requirement.

8. Our standards meet, and many times exceed, USDA guidelines. We have reduced the sodium, fat, and cholesterol in our menu items, and are eliminating high fructose corn syrup. SchoolFood prohibits the use of trans fats, artificial flavors,colors,sweeteners, palm and coconut oil, BHA, BHT, Sodium Nitrate, Potassium Bromate and MSG. Nutritional Standards 8

9. Partnerships Community Partners United Federation of Teachers Council of Supervisors and Administrators District Council 37 Food Bank for NYC City Harvest NY Coalition for Healthy School Food Wellness In The Schools DOH&MH The Parsons New School Slow Food NYC etc..

10. New Initiatives Garden to Café Local Procurement Chefs Move to Schools CPPW – Salad Bar / Water Jets In Classroom Breakfast Improved Vending and Snack Regulations Mayoral Citywide Food Standards Trayless Tuesdays / Reduced Refuse

11. Satisfaction with Food Services

12. Salad Bar Of all of our current food options salad bars represent, by far, the most pervasive example of our food philosophy. They are the new paradigm of the school food revolution.

13. What is a salad bar? A salad bar provides self service access to vegetables daily. Students use the salad bar to complement their meal. Items such as fresh romaine, spinach leaves, sliced cucumbers, tomatoes, carrots, beans, cabbage and peppers are used in salad bars. Compound salads such vegetable lo mein, black bean and corn salsa, and healthy cole slaw are offered as well. These compound salads are more popular in HS.

14. Growth

15. Procurement Approximately 76% of food items procured by distributors Approximately 24% of food items purchased directly by the DOE Bread and Milk Model Benefits Include – Savings from vendor and service consolidation – Integration of vendor and DOE technology which gains process efficiencies – Increased awareness of trends and buying habits through regular reporting – Develop relationships and secure wholesale prices through Contract Direct bids – Insight into the total cost of the food program as well as the price for the products versus services

16. Procurement Cont. NYC, Department of Education School Food FY 10 Food Spend was approximately $142,000,000.00 on all food categories LOCAL SOURCING Locally Sourced ItemsUnit Annual Quantities Purchased FY 10 Spend New York State Applescases133,000$2,122,501.83 Apple Slice (pre- packaged)cases29,464$1,626,924.45 Yogurtcases65,000.00$1,149,753.63 Milk (Whole, Low Fat, Skim, Chocolate)gallons7,176,951$19,622,205.23

17. Competitive Foods Program Structure NYC DOE provides a minimum number of guaranteed machine placement locations –2,468 beverage vending machines currently (1,800 was minimum guarantee) –790 snack vending machines currently (500 was minimum guarantee) Schools earn commissions on sales from vending machines Our partners sponsor high school sports and middle school phys-ed programs NYC DOE receives guaranteed sales commission and sponsorship payments –Minimum of $21 million in sales commission over five years –Minimum of $12.8 million in sponsorship support over five years

18. Setting Ourselves up for Success We know that children will continue to snack Snacking can be a good thing if you offer the right choices Through our vending program, we offer reduced-calorie snacks –Our guidelines exceed the standards set by the National Institute of Medicine –Top sellers in our snack program average 116 calories per serving –Most snacks are made of whole grain and meet minimum fiber requirements We offer fresh fruit and vegetables to students, some who live in neighborhoods where access to these foods is limited Manufacturers are listening –New products were introduced; some were reformulated to meet guidelines Change happens slowly; but in the end, better choices should create better results

19. Our Healthy Vending Program Healthy beverages Healthy snacks Fresh fruit & vegetables

20. STEPHEN O’BRIEN Director of Food and Food Support New York City Department of Education Office of SchoolFood SOBrien@schools.nyc.gov