WELCOME! Thank you for joining the Fresh Fruit and Vegetable Program (FFVP) Orientation Webinar Part 1: Grant Overview We will begin the session momentarily

FFVP Orientation Webinar Part 1: Grant Overview California Department of Education Nutrition Services Division August 2014

Part 1: Grant Overview Wednesday, August 20, 2014 from 1:30 to 2:30 p.m. Part 2: Fiscal Responsibilities Thursday, August 21, 2014 from 1:30 to 2:30 p.m. Part 3: Claiming in CNIPS Wednesday, August 27, 2014 from 1:30 to 2:30 p.m. Repeated on Thursday, August 28, 2014 from 1:30 to 2:30 FFVP Orientation Webinar Series

Webinar Objectives: Review the purpose/history of FFVP Introduce state FFVP team Describe grant time frames and funding allocations Review program administration and implementation guidelines (federal and state) Review U.S. Department of Agriculture (USDA) and state resources related to FFVP

Program Goals Create healthier school environments by providing healthier food choices Increase children’s consumption of fruits and vegetables Make a difference in children's diets to impact their present and future health (combat childhood obesity)

Program Administration Federal Level: USDA’s Food and Nutrition Service (FNS) State Level: California Department of Education’s Nutrition Services Division (NSD)

State Program Team Elizabeth Moreno, MS, RD, CDE Nutrition Education Consultant Crystal Young Program Analyst Isabelle Le Program Analyst Sauncerae Gans Financial Analyst General FFVP address:

USDA Fresh Fruit and Vegetable Program Video

Conditions of the Grant A school must: Be an elementary school Operate the National School Lunch Program (NSLP) Have 50 percent or more of its students eligible for free or reduced-price meals, priority given to schools with the highest percentages Agree to make free fresh fruits and vegetables available during the school day as a snack to all enrolled children

Conditions of the Grant (continued) Agree to offer the FFVP snack a minimum of three times per week, during the school day and outside of meal times Agree to offer nutrition education each week as part of the FFVP Widely publicize the availability of fresh fruit and vegetable snacks within the school Have documented support of the food service manager, principal, and district superintendent

Conditions of the Grant (continued) Receive funds based on an allocation of $50-75 per student Submit monthly claims to be reimbursed for the costs of the program; a maximum of 10% of the total award can be used for administrative costs Be in good standing in the operation of all other child nutrition programs Adhere to all guidance, requirements, and laws pertaining to the FFVP

FFVP Guidance USDA Fresh Fruit and Vegetable Program: A Handbook for Schools (December 2010) California Fresh Fruit and Vegetable Program Guidelines (July 2014) USDA’s Proposed Rules, published in February 2012—expect Interim/Final Rules during

FFVP History Pilot Project: Farm Security and Rural Investment Act 2002 Permanent Program: Child Nutrition and WIC Reauthorization Act 2004; National School Lunch Act (NSLA) Further Expansion: Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act, 2006 California 1 st Participates: The Consolidated Appropriations Act of 2008 Nationwide Expansion: The Food, Conservation, and Energy Act of 2008 (Farm Bill); amended NSLA, Section 19

FFVP Funding National Level (all 50 states, Guam, Puerto Rico, and United States Virgin Islands) July 1, 2013 = $165.5 million July 1, 2014 = $174.5 million California For , received $11.98 million to fund 364 schools (as of August 2014) at $53 per student (free and reduced-price meal percentage cut off was 88.00%)

FFVP Allocations Grant Award Notification Letter Addendum to State Agency-School Food Authority Agreement Form FFVP grant awards are given in two allocations: 1 st Allocation: July 1, 2014-Sept 30, 2014 ($5 per student) 2 nd Allocation: October 1, 2014-June 30, 2015 (approximately $48 per student) Note: Unspent 1 st allocation funds cannot be rolled over into 2 nd allocation

Polling Question #1 Have you started implementing the FFVP in your school(s)? a. Yes b. No c. No, because our school year has not started

Reimbursable Expenses - Overview Three expenditure categories: 1. Fresh Fruit and Vegetable Costs 2. Operating Costs – direct labor, delivery charges, small supplies 3. Administrative Costs (limited to 10% of each school site’s total grant award) – indirect labor, equipment, indirect cost rate Please note that grant funds cannot be used to purchase nutrition education materials or nutrition promotion materials

How it Works! Schools receive funds based on a total allocation of approximately $53 per student Funds used to provide fresh fruit/vegetable snack to all enrolled students Reimbursement for the FFVP is similar to other child nutrition programs Your school decides when, where, and how you want to implement the FFVP and what mix of fresh fruits and vegetables you want to offer your students California Guidelines Requirements: FFVP snack offered a minimum of three times/week Nutrition education offered each week

How it Works! – Helpful Tips Focus on the logistics so that all staff and participants understand how the program works Create an operational plan to address who does what, when, and where Create a monthly fruit/vegetable menu Establish a monthly budget to help track funds

How it Works! – Helpful Tips Establish partnerships Incorporate nutrition education, preferably during the service of fresh fruits and vegetables Be familiar with proper handling, storage, and food safety precautions with fresh produce to prevent spoilage and loss Process claims on time and retain records for a period of three years plus the current year

Who can receive Fruits and Vegetables The FFVP is for all enrolled students of the school Generally, adults at school cannot participate in the FFVP Teachers may participate if they are directly responsible for serving the fruits and vegetables to their students—best if they can model healthy eating habits and include some nutrition education

Serving Fruits and Vegetables Schools determine: When to serve, but must be during the school day, not during any other meal program. Where to serve : Inside classroom During recess In hallways At kiosks Free vending machines

Which Fruits/Vegetables to Purchase and Serve The goal of the program is to introduce children to new and different fresh fruits and vegetables, in their natural state, without additives Encourage variety of produce—dicing and slicing into smaller pieces for ease of service is allowable There is no required serving size!

Which Fruits/Vegetables to Purchase and Serve The FFVP does not allow : Processed or preserved fruits and vegetables (canned, frozen, or dried) Dip for fruit (e.g., caramel) Fruit or vegetable juice Fruit leather; jellied fruit; carbonated fruit; fruit with any added flavorings Trail mix; nuts Cottage cheese Fruit/vegetable pizza Smoothies

Which Fruits/Vegetables to Purchase and Serve The USDA limits: Dips for vegetables o Only offer low-fat yogurt-based dips, or other low-fat or non-fat dips o Amount should be common serving size (1-2 tablespoons) Service of “prepared” vegetables o Fresh vegetables that are cooked are limited to once a week and must include a nutrition education lesson related to the food item

Which Fruits/Vegetables to Purchase and Serve NOTE… California Guidelines added several “Allowable Items”: Condiments – lemons, limes, and/or chili powder may be used as a condiment to be served with vegetables Hummus, peanut butter, and sun butter may be used on a very limited basis due to the high fat content

Which Fruits/Vegetables to Purchase and Serve Helpful tips: Be sure fruits and vegetables are appealing and easy to grab Offer whole fruit and vegetables when staff cannot prepare sliced options Consider some pre-cut fruits and vegetables or prepared trays in order to control labor costs and storage space Use “sample sizes” to introduce new items

Polling Question #2 Which item would be allowed for reimbursement in the FFVP? a. Carrot sticks with regular ranch salad dressing b. Apple slices c. Fruit smoothie d. Cooked corn on the cob, offered 2 times per week

How Schools Purchase Fruits/Vegetables Food, Conservation, and Energy Act of 2008 allows Child Nutrition Programs to apply a geographic preference when procuring unprocessed, locally grown, locally raised agricultural products o Schools in the FFVP can choose to apply a geographic preference in the procurement of produce o Already sliced/bagged produce is permissible (but not frozen or canned) The “Buy American” requirement (7 CFR [d]) in the NSLP applies to purchases made with the FFVP funds

How Schools Purchase Fruits/Vegetables May choose different vendors from those used in meal programs (local producers, farm to school initiatives) FFVP leftovers may be used in other meal programs as an extra item, only to avoid waste. Leftovers cannot be used as a component of the reimbursable meal FFVP schools must follow proper procurement procedures—produce must be graded and inspected according to existing local, state, and federal guidelines

Nutrition Education in the FFVP Supports schools in developing wellness policies, becoming a Team Nutrition school, and meeting the HealthierUS School Challenge California Guidelines: Nutrition education is expected to be delivered to all students each week that the FFVP is offered

Nutrition Education Free Resources: USDA’s Team Nutrition Choose MyPlate Harvest of the Month / /

Program Monitoring USDA requires the state agency to conduct program reviews with grantees to: o Ensure that the FFVP is operating properly o Provide technical assistance as needed The FFVP is part of the Administrative Review o Observation of implementation (on-site) o Fiscal audit (off-site) A Final Progress Report is required at the end of the grant period (July 30)

Program Monitoring Schools must maintain records of the following: o Invoices o Monthly reimbursement claims o Purchase order information o Vendor/local farmer information o Payroll documentation (personnel activity reports) Records must be maintained for three years plus the current year

“Good Standing” Status California Guidelines : Grantees are required to be in “good standing” with the operation of the FFVP and all other child nutrition programs during the course of the grant Grantees will be contacted if there is concern about their status, which may affect their eligibility to participate in the FFVP “Poor standing” can be cause for dismissal from the FFVP, and the CDE may disallow a grantee from receiving future FFVP grants Note: FFVP applicants/grantees do not have appeal rights

“Good Standing” Status (continued) California Guidelines NEW indicators that may affect good standing status: A school food authority with excess net cash resources may be ineligible for an FFVP grant (7 CFR Section (b)) Grantees on the FFVP who spend less than % of their total grant award, may be considered in poor standing and may affect their ability to receive a future FFVP grant

USDA Resources FFVP Web site FFVP Program Policy Memos FFVP Tool Kit Farm to School Initiative HealthierUS School Challenge

California Department of Education Resources CDE FFVP Web page: CDE FFVP Funding Results Web page:

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