school year 2021...ffvp awards 2021 •186 schools were awarded •maine received $2,349,714.50 in...

Fresh Fruit and Vegetable Program Training

School Year 2021

School Selection Criteria

To be selected for the FFVP:

❖ Be an elementary school or combination of grades preK-8

❖Priority given to the highest percentage of studentscertified for free and reduced-price benefits

❖Consideration given to late claims, fund usage and concerns with another child nutrition program

FFVP Awards 2021

• 186 schools were awarded

• Maine received $2,349,714.50 in funding to give to schools

• Allocated $50.50 per student x enrollment (ED 534 report- October 2019)

• Awarded all schools that applied and more!

– A link to awards list is on the FFVP webpage

NSLP or SFSP?

• Can serve FFVP if operating either program

• A Maine specific FFVP Q and A document has been created to answer questions related to this.

– Posted on COVID webpage under “Waivers, Guidance & FAQs”

FFVP Funding

Funding Structure

• FFVP funding aligns with the federal fiscal year

– October 1st through September 30th

• The SY 2021 allocations will begin on October 1, 2020.

• For the month of September you are using last year’s allocation

Important Notes about Funding

• September funds: leftover funds from June have been rolled into September

– This process is automatic each year in NEO

– Any remaining funds on 9/30 go to USDA

• October funds: SY 2021 funding will run from October 1, 2020- September 30, 2021.

– Budget accordingly to have funds available for September 2021.

FFVP in NEO

FFVP Usage Report

FFVP Addendums

• If you were awarded, make sure to upload to the annual participation packet

– Under “supplemental attachments”

• One per district and must be signed by the superintendent

• Found on the FFVP webpage under “Program Forms”

FFVP Options in SY 2021

How the FFVP Works

• Reimbursement similar to other programs

– Submit a FFVP school detail in NEO

• Flexibility to develop your own plan

• School decides when, where and how to implement the FFVP

FFVP Guidance

• Maine specific Q and A is available on our COVID webpage

• USDA Q and A memo- SP 23-2020

– Flexibilities are effective through June 30, 2021

• FFVP Claim Guidance- also on webpage

FFVP Waivers during COVID

• FFVP parent pick up waiver – When parent/guardian picks up meals they can

pick up FFVP too

• FFVP site eligibility waiver – Allows non-FFVP schools to distribute FFVP

• i.e. elementary school is participating in FFVP but central kitchen at high school is distributing meals

*Both waivers pending approval from USDA

*Will need to complete waiver form if using

Serving Options

• With USDA flexibilities and state waivers, schools have the following options for serving FFVP: – FFVP can be served outside of the regular school day

or with other Child Nutrition program meals (breakfast or lunch). This also means FFVP can be sent home.

– If doing meal pick up or delivery, the parent/guardian can pick up/receive FFVP alongside other meals

– If providing multiple days meals at one time, multiple servings of FFVP can be provided (also in bulk). This may be helpful for those operating a hybrid method.

How to Serve?

• Container sent to each classroom and have teacher distribute

– Students cannot self-serve

• Individually wrapped is not required and at the discretion of each district

• If FFVP served with other meals, it must be a separate offering (not part of the lunch F/V offering).

What to Serve?

• Fresh produce only

• Pre-packaged fruits and vegetables- reduces labor

• Pre-cut fruits and vegetables- easier for younger students to grab and eat

• Offer whole fruits on days when labor is limited

• Serve local produce- support Maine farmers during this time

• School garden produce

General FFVP Program Requirements

FFVP must:

• offered to all students

• serve a minimum of 2 days per week

• Follow Buy American with all purchases

Reminders• Fruits may not have accompanying

fruit dips• Vegetables may have dips - Must

be portion controlled • Cooked vegetables are allowed one

day per week • No portion size requirements-

depend on age of students

FFVP Handbook

https://www.maine.gov/doe/schools/nutrition/programs/ffvp

Nutrition Education

• Will be limited this year

• Send “fun facts” to classrooms or for morning announcements – Fact sheets available on Child Nutrition website

• Promote FFVP on menus- school website

• Use free resources from Team Nutrition

FFVP Highlight- Waterville

Publicizing the FFVP

• School board meetings

• School media centers (i.e. screens in lobby)

• Email blasts to school staff

• School/district website

• Social media (Facebook, Twitter, Instagram)

Complete by February 1st of

each year

Mark your calendars!

Reimbursable Costs

Operating Funds vs. Administrative Funds

Operating funds include:

• Fruits and Vegetables*• Labor to prep• Labor to serve• Supplies

– napkins, – bowls, – cutting boards– paring knives– serving trays, etc.

*The majority of the FFVP allocation is to be spent on fresh fruits and vegetables.

Administrative funds ** include:

• Labor to Order Product• Labor to schedule • Labor to prepare claim• Large equipment purchases such as

coolers/refrigerators/carts – Must be prorated if used in other

programs– Need to submit equipment

request form & approval from DOE (Stephanie)

**Administrative funds are limited to 10% of the total grant amount at each

FFVP school.

Claiming for the FFVP

• File FFVP School Detail each month

• Keep all back-up documentation on-site to support the monthly claim for both the Operating Expenses and the Administrative Expenses

– Paperwork must be kept for 3 years plus current

NSLP or SFSP?

• Will have to file an FFVP detail in the NSLP claiming system

• If operating summer, will only be filing an FFVP school detail each month

– Instructions on how to file are on COVID page

Make sure to include products purchased!!

FFVP Monthly Claim

Reporting Reminder

• When filing your claim keep in mind that FFVP expenses need to be reported as both a Disbursement on your Financial Detail AND on your FFVP School Details

– Reimbursement program- you are paying for the costs up front (from food service budget) and then get reimbursed.

Using DoD Fresh

• According to USDA guidance, DoD Fresh produce can be served as part of FFVP

• Recorded under USDA food received, and NOT FFVP school detail (double dipping)

• May lead to spending less of the grant

Budgeting in the FFVP

Financial Management

• Spending funds in a timely manner

• Midpoint review during the school year

• Budgeting guide on our website

• Do the best you can!

FFVP Usage Report

Tips to Spend your SeptemberAllocation

• Purchase large equipment (refrigerators, carts, food prep equipment- wedgers)

– Need DOE approval and subject to 10% admin limit

• Purchase supplies and small wares (bowls, gloves, serving containers)

– No DOE approval needed

• Charge labor to FFVP (admin or operational)

Resources

• Child Nutrition- FFVP Webpage:

https://www.maine.gov/doe/schools/nutrition/programs/ffvp

• COVID-19 School Information:

https://www.maine.gov/doe/schools/nutrition/unanticipatedschoolclosure

• NEO Nutrition Reports

https://neo.maine.gov/doe/neo/nutrition/ReportDashboard

Questions?

Stephanie Stambach MS, RD, SNS

stephanie.stambach@maine.gov

215-9437 (work cell)

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