Farm to School

Food Education

Local Food

WI Department of Public InstructionSchool Nutrition Team

AgendaNational School

Lunch Program (NSLP) meal pattern

Procurement regulations

Resources and tools

Child Nutrition ReauthorizationHealthy Hunger – Free Kids Act of 2010 (HHFKA)

“This is a historic victory for our nation’s youngsters. This legislation will allow USDA, for the first time in over 30 years,

the chance to make real reforms to the school lunch and breakfast programs by improving the critical nutrition and

hunger safety net for millions of children.”

- Tom Vilsack, United States Secretary of Agriculture

Child Nutrition Reauthorization

Breakfast OutreachWater AvailabilityLocal Wellness

PolicyPaid Lunch EquityCRE CycleNutrition

StandardsEnhancing Food

Safety

Meal Pattern Changes Increase of fruits and vegetables

Orange/red vegetablesBean/LegumesDark green

Increase in whole grains 50% must be whole grain rich

currently100% whole grain rich by 2014-15

SY

Dark green vegetables• Dark Green

o bok choyo broccoli o collard greenso dark green leafy lettuceo kaleo mescluno mustard greenso romaine lettuceo spinacho turnip greenso watercress

Subgroups are currently identified in the FBG

Red/Orange Vegetableso acorn squasho butternut squasho carrotso hubbard squasho pumpkino sweet potatoeso tomatoeso red bell peppers

Dry Beans and Peasblack beansblack-eyed peasgarbanzo beans

(chickpeas)kidney beanslentilslima beans (mature)navy beanspinto beanssoy beans (mature)split peaswhite beans

Meal Pattern Changes New milk requirements

Only serve low-fat or fat-freeFlavored milk must be fat-free

Limitations on:CaloriesSaturated fatNo trans fats (except for naturally

occurring)Sodium

Meal Pattern TableBreakfast Meal Pattern Lunch Meal Pattern

GradesK-5a Grades 6-8a

Grades 9-12a GradesK-5 Grades6-8 Grades9-12

Meal Pattern Amount of Foodb Per Week (Minimum Per Day)Fruits (cups)c,d 5 (1) e 5 (1) e 5 (1) e 2½ (½) 2½ (½) 5 (1)Vegetables (cups)c,d 0 0 0 3¾ (¾) 3¾ (¾) 5 (1) Dark green f 0 0 0 ½ ½ ½ Red/Orange f 0 0 0 ¾ ¾ 1¼ Beans/Peas (Legumes) f 0 0 0 ½ ½ ½

Starchyf 0 0 0 ½ ½ ½ Other f,g 0 0 0 ½ ½ ¾Additional Veg to Reach Totalh 0 0 0 1 1 1½

Grains (oz eq) i 7-10 (1) j 8-10 (1) j 9-10 (1) j 8-9 (1) 8-10 (1) 10-12 (2)Meats/Meat Alternates (oz eq) 0 k 0 k 0 k 8-10 (1) 9-10 (1) 10-12 (2)

Fluid milk (cups) l 5 (1) 5 (1) 5 (1) 5 (1) 5 (1) 5 (1)Other Specifications: Daily Amount Based on the Average for a 5-Day WeekMin-max calories (kcal)m,n,o

350-500 400-550 450-600 550-650 600-700 750-850

Saturated fat (% of total calories)n,o

< 10 < 10 < 10 < 10 < 10 < 10

Sodium (mg)n, p < 430 < 470 < 500 < 640 < 710 < 740Trans fatn,o

Nutrition label or manufacturer specifications must indicate zero grams of trans fat per serving.

How to Incorporate LocalSalad Bars

Harvest of the Month

Taste tests in classroom or cafeteria

USDA Standardized Recipes:http://teamnutrition.usda.gov/Resources/usda_recipes.html

What is local?

Local What?

Fruits and

Vegetables

Meat, Poultry and

Fish

Beans, Grains,

and Flour

Dairy and Eggs

Purchasing OptionsThrough broad line distributorsFrom food processorsThrough food service management

companiesFrom individual producersFrom producer co-opsFrom the farmers marketFrom school gardensThrough DOD Fresh

Procurement“Free and Open” competition

Must get bid quotes from at least 3 sourcesFormal vs. Informal bids

Product SpecificationsThe goal with product specifications is to be specific

enough for a farmers to provide exactly the product needed by the school but not so specific as to limit the number of farmers that can provide pricing quote for the specified product.

INFORMAL PROCUREMENT LOG Supplier Name: Supplier A: Bob’s Company Supplier B: Mary’s Company Supplier C: Pat’s Company

Items to be Purchased: Product specifications Delivery Frequency (If applicable) Packaging

Quantity Expected to Buy

Unit Price

Extended Price (Quantity x Unit Price)

*VS ()

Unit Price

Extended Price

(Quantity x Unit Price)

*VS ()

Unit Price

Extended Price

(Quantity x Unit Price)

*VS ()

1. Applesauce 6/10 cans 30 15.75 472.50 16.50 495.00 15.00 450.00 2. Pineapple 6/10 cans 10 16.25 162.50 17.50 175.00 18.00 180.00 3. Cranberry Sauce 6/10 cans 5

25.25 126.25 21.75 108.75 23.50 117.50

4. Peaches, Freestone, (Halves) 6/10 cans

30 22.25 667.50 21.50 645.00 22.75 682.50

TOTAL $1433.25 $1423.75 $1430.00 *Vendor Selected (VS) Method of contact: Phone, Fax, Email or In Person Fax Phone In Person Name of person quoting pricing: Bob Mary Pat Duration quoted pricing is good for: One week Two weeks One month Date contacted: July 11, 2012; Faxed in price quotes

- Quote sheets attached July 10, 2012; Price given per phone. - Confirmed in writing and attached

July 13, 2012; Visited store and obtained prices. - Price sheet attached

Additional Notes:

Bob said there fresh fruit and vegetables are more competitively priced than canned goods. Because of the large cost difference between each supplier per line item; bid will be awarded as lowest line item priced.

Best overall pricing; Mary stated that they will have a clearance special going on in October. Because of the large cost difference between each supplier per line item; bid will be awarded as lowest line item priced.

Pat said that there delivery costs have gone up recently but that in November they will have a new distributor and pricing. Because of the large cost difference between each supplier per line item; bid will be awarded as lowest line item priced.

Signature of person completing this form: Sa m Anderson Date: J u ly 15, 2012 * Vendor Selected (VS); you can award all items to one bidder (lowest total price) or you can award bid on a line item basis (lowest line item price). School need to tell the supplier that both options will be used by the school to award the bid.

Three Bids and a Buy:

How is USDA involved?

USDA Farm to School Grants 

3 Types of Grants Available:PlanningImplementationSupport Service

Proposals are due at midnight EST, April 24, 2013

USDA will host a series of webinars related to the application process:

March 5, 2013, 1:00 EST – Planning GrantsMarch 6, 2013, 1:00 EST – Implementation GrantsMarch 7, 2013, 1:00 EST – Support Service Grants

 USDA Announced Request for Applications

for FY 2014 Farm to School Grants

Farm to School ResourcesUSDA Farm to School Resources: www.fns.usda.gov/cnd/f2s

Farm to School Toolkits for Producers and Food Service Directors:http://www.cias.wisc.edu/toolkits/

Wisconsin’s Farm Fresh Atlas:http://www.farmfreshatlas.org/

Questions?

Contacts Lizzie Severson, RD, CD

Nutrition Program Consultant(608) 267-9233

Elizabeth.severson@dpi.wi.gov

Katherine Pike, RD, CDNutrition Program Consultant(608) 266-2410

Katherine.pike@dpi.wi.gov

In accordance with Federal Law and U.S. Department of Agriculture policy, this institution is prohibited from discriminating on the basis of race, color, national origin, sex, age, or disability. To file a complaint of discrimination, write USDA, Director, Office of Adjudication, 1400 Independence Avenue, SW, Washington, D.C. 20250-9410 or call toll free (866) 632-9992 (Voice).  Individuals who are hearing impaired or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339; or (800) 845-6136 (Spanish).   USDA is an equal opportunity provider and employer.

Thank You!