1. Increasing Lunch Program Participation ROXANNE L. PRATT, FOOD SERVICE MANAGER EMMANUEL-ST. MICHAEL LUTHERAN SCHOOL, FORT WAYNE, INDIANA

2. The Story of the ESM EAGLE CAFÉ

3. Emmanuel-St. Michael is a parochial school consolidated through a partnership between two Lutheran Church Missouri Synod congregations. The school was established in 1867. The two parishes have funded and jointly operated the school since 1962. Total enrollment: K- 8 grades: 350 students The school is divided into two campuses: Emmanuel is located in downtown Fort Wayne. St. Michael is located on the suburban southwest side of the city. Member students pay a reduced tuition. Non-member students pay full tuition. A few students are enrolled through the state voucher program.

4. Emmanuel-St. Michael “At a Glance” One food service manager One financial manager Four part-time staff

5. Emmanuel-St. Michael “At a Glance” EMMANUEL CAMPUS : Grades 4-8 195 students plus 22 teaching staff Two classes in each grade Offer vs. Serve menu Offer hot lunch, salad bar, peanut butter and jelly meal ST. MICHAEL CAMPUS: Grades K- 3 155 Students and 15 teaching staff Two classes in each grade Traditional Meal Pattern Satellite Kitchen Offer hot lunch or peanut butter and jelly meal

6. Emmanuel-St. Michael “At a Glance” At the downtown EMMANUEL CAMPUS: Full service kitchen All meals including satellite meals are prepared at this campus Meals transported to St. Michael campus by insulated food carts in school van Meals are also prepared and served to Emmanuel Early Childhood Program

7. Free and Reduced, federal funding, and lunch costs: 14% free 8% reduced 40% of budget is federally funded Student lunch fee: $2.75

8. HHFKA : Healthy Changes vs. Participation Challenges Lowering sodium All whole grain products Increasing fresh fruits and vegetables Portioning condiments Providing fresh water on serving line Resolution begins with educating students, parents, & teachers while implementing creative ideas….

9. Meeting the new requirements: “Going cold turkey”: Removing salt packets from food line Replacing salt in cooked vegetables with sodium free seasoning Help also came in the form of reduced sodium in commodities and other food product lines

10. 100% whole grains: Most Parents: Most Students: Biggest issue was with pasta. Participation declined because of the product quality - especially in pasta. The only answer was to seek a waiver while continuing to search for pasta products that students would eat. We applied for a second waiver resulting in permission to serve 50% whole grain. That correction increased participation when we served sandwiches or pasta meals. Distributors made better whole grain products. As a result, students did not notice the difference in whole grain cookies, breading on chicken nuggets, and pizza. We soon learned that:“Silence is Golden”.

11. Fresh Fruits and Vegetables The Old and The New The Old Way: Three vegetable choices One fruit choice All were served from behind the serving line. The NEW WAY: We increased participation with new serving ideas: Bagged all fresh fruit and vegetables in half cup portions Increased variety of choices The students are allowed to make their choices from the fruit and vegetable table.

14. Successful Participation ideas: Slicing Fruits Taste testing and sampling The new math: VP + CS = P (Visual Presentation + Choose and Select = Positive Participation) A new system of labeling Choices Choices Choices

15. Building Participation through New Recipes

16. BUILDING PARTICIPATION BY BUILDING RELATIONSHIPS We see most – if not all the students. We have the greatest opportunity to positively impact the whole student body. So have fun… Greet students by their name Speak to each child Ask what foods they like - encourage them to make suggestions for meals Correct students by pointing out strengths and encourage positive role modeling Make sure that the cafeteria is a safe place For more ideas see Search Institute www.search-institute.org

17. Encourage /challenge students to try new foods. “I tried it !”

18. Building Participation: Build a Meal Build a Taco or Burrito

19. Building participation through Salad Options Students are permitted to build their own salad. Their selections for salads: One protein: Portioned fresh grilled chicken, freshly made tuna salad, diced ham, hard boil egg, popcorn chicken (regular or spicy), or turkey PLUS ½ ounce shredded cheese ½ ounce whole grain croutons PLUS 1 item from the whole grain bakers rack. (one ounce portions) PLUS One dressing Students selecting the salad option may also choose from the daily vegetable and fruit offerings.

20. Building participation through PBJ Meal Student receives : Their choice of a whole grain strawberry or grape PBJ One ounce mozzarella cheese stick Choice of a whole grain item Choice of the daily fruit and vegetable offerings

21. Hamburger Gravy and Mashed Potatoes Chicken and Noodles Turkey Gravy and Mashed Potatoes Cook’s Choice EAGLE CAFÉ FAVORITES MENU Mrs. Pratt’s Special Salad (with homemade croutons) Building Participation through the Favorites

22. Build Participation by Special Events & Family Participation GRANDPARENTS DAY and “Take a Parent to Lunch Day”

23. BUILD PARTICIPATION Through Guest Server Day Local Celebrities and Sports Mascots

24. Build Participation by just having fun! Laugh a lot!

25. Contact Information: Roxanne L. Pratt, rpratt@esmeagles.com 260-422-6712 Ext. 334 The ESM EAGLE CAFÉ