1.  Colleen M. Green  Food Service Director

2. Currently Employed by Penns Grove-Carneys Point Regional School District since August 1996 Graduated of Atlantic Community College-Academy of Culinary Arts Serv Safe Certified NJSNA Past President 2000 SNA Level 3 Certified NJ SNA Director of the Year 2015

3.  K12 School District- 1 High, 1 Middle, 3 Elementary Schools  Student Enrollment-2200  Schools in District- 5  74% Free & Reduced~ 26% Paid  FFVP Sites- 2  ASSP Sites-3  Food Service Employees-36

4.  Access to school breakfast decreases the risk of marginal food insecurity and breakfast skipping especially among low income population.  Breakfast is critical to learning and health, yet many children start the school day hungry. Those experiencing hunger are more likely to exhibit behavioral, emotional and academic problems.

5.  We made the move from cafeteria to classroom because Breakfast After the Bell provides students with access to a nutritious breakfast after the school day begins, helping fuel their bodies and minds, so they are prepared to learn.  During the transition period of grade levels we still served breakfast in the cafeteria. Once both grade levels were eating in classroom we discontinued cafeteria service.

6.  Presentation to the Board of Education on Importance of breakfast after the bell.  Involve all stakeholders; foodservice staff, Administrators, teachers, support staff, custodians, students and parents. They need to buy into the program to be successful. Support is key for success of program.  Be flexible- listen to suggestions  Strive to make a more successful food service operation  Competition between buildings, they want their building to have a successful program.  Job security-$$$ Brings in additional revenue  Feeding hungry kids and providing nutrition education

7.  Meet with the Principal, foodservice staff, teachers and custodians as a group.  Made a game plan and mapped it out. The building has 2 floors and no elevator access and 18 classrooms.  Storage of Food? Transport food to 2 nd floor?  Packaging the breakfast  Additional Equipment needs?  How will the meals be picked up and/or delivered?  Tracking the meals?  Paper Supplies for each classroom.  Clean up?  Letter was sent home to the parents about Breakfast in the Classroom and how it will be available.

8.  Once the logistics were mapped out training was done for all staff.  Made charts for meal counts- filling bags and storage.  Teachers and Aides were given training sheets of what is considered a reimbursable breakfast. Posted in classroom.  Sent a survey out to staff in regards to the program several times during the school year.  Met with students.  Made adjustments in the program with feedback. Listen

9.  Breakfast After the Bell was implemented in September 2014 in one Elementary Building grade level 4-5.  Staggered grade levels for ease into program. 5 th Grade first. 4 th grade was in January.  Keep it SIMPLE!!  We learned as we go!  Will be implementing Breakfast After the Bell in the other Elementary buildings this school year.

10. Search for Grants and funding opportunities.  Salem Health and Wellness Foundation (local)  Pinnacle Foods  Dairy Association  NJDA Division of Food and Nutrition

11.  Breakfast has increased!  Current breakfast participation in the classroom is 70%  The other building Administrators want Breakfast in the Classroom in their building!! They are buying into the importance of breakfast after the bell.  Less visits to the nurse  Lateness to school has decreased.  Students are taking ownership of program  Reached out to the local newspaper for publicity

12. When breakfast is moved into the classroom and is available to everyone, every student is able to start the school day ready to learn without hunger-related disruptions. “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” ~Maya Angelou