March NSLP Webinar Heather Blume, MS, RD, LD, NSLP Coordinator Ed Herrera, MPA, SNS, USDA Foods, FFVP, NSLP Coordinator

 Policy Memos  New Whole Grain Resource  Non-creditable Grains  Product Formulation Sheet  Collecting Labels  Wellness Policy Proposed Rule  Changes to the CNP Website  Refresher on FFVP  Program Updates Objectives:

 SP Community Eligibility Provision: Guidance and Q&A  SP Q&A Related to the “Smart Snacks” Interim Rule  SP SFAs Purchasing from U.S DoD Fresh for FFVP  SP Q&A for Certification of Compliance with NSLP Meal Pattern  SP Paid Lunch Equity: Guidance for SY  Sp Consolidated Appropriations Act Report Language on Waivers for SBP and Smart Snacks  SP Community Eligibility Provision: Annual Notification and Publication Requirements Policy Memos

 To be eligible:  Minimum level of 40% of identified students  SFA must serve free meals to all students  SFA must NOT collect free and reduced applications  Identified Students:  Directly Certified Students (SNAP, TANF, FDPIR, DC siblings or household members)  Homeless, runaway, Head Start, migrant youth  DOES NOT INCLUDE those on F/R applications SP Community Eligibility Provision: Guidance and Q&A’s SP Community Eligibility Provision: Annual Notification & Publication Requirements

 Claiming percentages:  Established first year  May be used for 4 school years  May be increased each year if identified student percentages increase  The percentage of identified students is multiplied by 1.6 to get the free reimbursement rate  The remaining percentage of meals will be paid at the paid rate SP Community Eligibility Provision: Guidance and Q&A’s

SchoolIdentified Students* EnrollmentIdentified Student Percentage (ISP) FactorClaiming Percentages Elementary School /100= 50% X 1.650% x 1.6 = 80% Free 100% - 80% = 20% Paid High School /625= 20% NOT ELIGIBLE X 1.6N/A Community Eligibility *Identified Students: Directly Certified Students (SNAP, TANF, FDPIR, DC siblings or household members), homeless, runaway, Head Start, migrant youth

 Participation  By district or by school  Schools may be grouped together to form an eligible group  Reporting to Determine Eligibility  The number of identified students  Enrollment at each participating school  April 1 st data (or first school date after April 1 st )  Submitted no later than April 15th  Resources  Community Eligibility

 Smart Snacks nutrition standards are required to be implemented July 1, 2014  Policy memo available on the Child Nutrition Website under the National School Lunch tab  Smart Snacks  This can be seen on the next slide SP Questions and Answers Related to the “Smart Snacks” Interim Final Rule

 SFAs may buy fresh fruit and vegetables from DoD Fresh vendors  Per regulations, SFAs must conduct an informal or formal procurement process  If the DoD Fresh vendor won the bid, the SFA must contract directly with the vendor  SFAs may not place orders through the DoD’s FFAVORS system for any purchases using section 4 and 11 or FFVP funds SP School Food Authorities (SFAs) Purchasing Produce from U.S. Department of Defense (DoD) Vendors Using Section 4 and 11 or Fresh Fruit and Vegetable Program (FFVP) Funds

 The 6 Cents Final Rule was published on January 3, 2014  A new set of questions and answers is now available for 6 Cents inquiries  The new Q&As will supersede SP SP New Questions and Answers Related to the Certification of Compliance with Meal Requirements for the National School Lunch Program

 Extends the availability of an exemption to the Paid Lunch Equity (PLE) requirements  Must have strong financial standing  Must demonstrate that the SFA has been certified as meeting the meal requirements  Can demonstrate the increase in price will cause the SFA to exceed the 3 month operating balance  Schools who were exempted last year must reapply SP Paid Lunch Equity: Guidance for SY

 Requirements to apply for an exemption  SFA certified to meet the meal pattern requirements  Financially prepared to meet future meal pattern requirements (e.g. sodium requirements)  Taking steps to meet Smart Snacks requirements  SFA corrected any deficiencies found during an Administrative Review  All child nutrition staff vacancies are filled  SFA has all necessary equipment for cafeteria and kitchen SP Paid Lunch Equity: Guidance for SY

 No waivers for changes to the School Breakfast Program  No waivers for the Smart Snacks Requirements  Program changes will go into effect on July 1, 2014 Sp Consolidated Appropriations Act Report Language on Waivers for School Breakfast and Smart Snacks

 New Whole Grain Resource Available at:  GrainResource.pdf GrainResource.pdf  Two different ways to determine component crediting:  Exhibit A with Nutrition labels and ingredient lists  16g creditable grains allowable on manufacturer specification sheets  Non creditable grains  New product formulation sheet format Whole Grain Resource

 Non-whole grain or grain fractions that are not enriched (Grain fractions are parts of grain, like bran, germ and starch)  Flours, meals, and starches from potato, legumes (including soy), or other vegetables Examples:  Oat Fiber  Corn fiber  Wheat starch  Corn starch  Bran, germ  Modified food starch  Potato flour/starch  Soy flour  Chicory root powder  Corn meal (not whole)  Wheat flour (unenriched)  Rice flour  Wheat Gluten is neither a creditable nor a non- creditable grain--you may ignore it  Ready to Eat cereals can contain more than 6.99gm of non-creditable grains as long as the primary ingredient is a whole grain and the product is fortified (Fortification=whole product enrichment)  /WholeGrainResource.pdf See Page 7 for Non-creditable grains /WholeGrainResource.pdf  /SP av7.pdf See page 24, Question 21 /SP av7.pdf Non-Creditable Grains:

Product Formulation Sheet

 Labels must be saved for the nutrient analysis portion of the Administrative Review  Acceptable documentation includes:  Nutrient labels and ingredient lists for grain items  Manufacturer specification sheet  Product Formulation Sheet  CN label  Collecting Labels

 All Flour Inventory usage has dropped between 33% and 50% from last year  You may have received flour with a February Best if Used By Date  Best if Used by Date is not an Expiration Date  Flour has been stored in cooler since receipt  Peanut Butter Example Best if Used By Dates

Proposed rule incorporates the following changes:  Requires name, position, title and contact information of the LEA official with information on how the public can get involved  Use evidence based strategies (i.e. Smarterlunchroom.org and HUSSC)  Include policies the restrict the marketing of foods/beverages to items that comply with Smart Snacks  Inform and update the public  Annual progress reports/updates for each school in the district  Conduct an assessment every three years of the wellness policy efficacy  Wellness Policy Proposed Rule

 Check out the YouTube channel that broadcasts CNP information!  New location for Child Nutrition State Agency Staff Information Changes to Website

 Must be fresh  NOT canned, frozen, or dried  Dips are allowable for vegetables only  Must be nonfat or low-fat  If you have a question on a certain dip, contact the State Agency for further clarification  FFVP Applications now available on the CNP Website  Due April 30 th Fruits and Vegetables Eligible for the FFVP

 Renewal will be available starting early May and will extend through May 30 th  An with a link to a survey for the High Protein yogurt pilot program will be sent to all sponsors Flavors available in 4oz Case:  Strawberry  Blueberry  Vanilla Updates Flavors available in 32oz Case: *Plain *Vanilla

 Please contact Child Nutrition Programs at if you have any questions regarding the information in this webinar.  Disclaimer: Accuracy of the information shared today is guaranteed only as of the recording date. USDA may issue more guidance or further clarification regarding items discussed in today’s webinar. Thank You for Attending