Get Schools Cooking Grant Program Follow Up Kim Leung, RDN January 23rd 2019

Goals of the Assessment With consideration of the district’s primary goal to improve food quality, use fresh ingredients and fully transition to scratch-cooking:

q  Assesses current conditions in the Food Services Department q  Identifies Strengths q  Identifies Key Challenges and Barriers to Change q  Isolates Next Steps q  Provides Strategies to Address Challenges q  Provides Tools and Technical Assistance

What is the Vision?

Labor Efficiency & Increasing Participation

Specifically Breakfast!

Recommendation

Basic Aid Funding Impact on Food Services

Total Dollars

$

Students

Basic Aid Funded Districts Revenue

LCFF Funded Districts Revenue

Fixed Federal Reimbursement

& Costs

& Costs

Labor Efficiency

Proposed Reorganization

Savings

$76,000

Current Class Food Service Worker 2 Food Service Cashier

*some site hours change based on MPLH

School Site Reorganization

Revised Class Satellite Lead* Satellite Assistant*

*Classified position, states in job description “serves as the FS Director in their absence”

Central Kitchen

Current Class Current Hours Days

Assistant to the Director* 8.00 195

FSW III 8.00 182 FSW III 8.00 182

FSW III 8.00 182

FSW III 8.00 182

FSW III 7.00 182

FSW III 4.75 182

FS Driver 2.50 226 FS Driver 4.00 226

Total 58.25

Central Kitchen Reorganization

Revised Class Revised Hours Days

Supervisor 8.00 226

Production Cook 8.00 197 Production Cook 8.00 197

Production Cook** 8.00 197

Production Assistant 7.00 197

Production Assistant 7.00 197

Central Kitchen Utility 5.00 197

51.00

**Get Schools Cooking recommends to assess need for 3 vs 2 production cooks

Labor Efficiency & Increasing Participation

Specifically Breakfast!

1 out of every 5 kids does not eat breakfast.

Gleason, P., & Suitor, C. (2001). Children’s diets in the mid-1990s: Dietary intake and its relationship with school meal participation. Nutrition Assistance Program Report Series, No. CN01-CD1. Alexandria, VA: USDA, FNS, Office of Analysis, Nutrition and Evaluation. p 61.

71% of low-income K-12 students in SB County are reached by the National School Lunch Program, but only half take advantage of the breakfast program.

Santa Barbara County Food Action Plan 2016

Breakfast Participation

Educational Impact of Breakfast

“…SBPs have a positive effect on children's academic performance with clearest effects on mathematic and arithmetic grades in undernourished children. Increased frequency of habitual breakfast was consistently positively associated with academic performance.”

Educational Impact of Breakfast

༝  Experiencing hunger impairs children’s ability to learn. ༝  Eating school breakfast improves children’s attendance. ༝  Eating school breakfast improves behavior and learning

environments. ༝  Eating breakfast at school reduces tardiness and

absenteeism. ༝  Children who eat breakfast are more likely to maintain a

healthy body weight.

Chef Ann Foundation, The Lunch Box

Financial Impact of Breakfast $125,000

Increased revenue from 24-30% to 70% Free/Reduced student breakfast participation

Barriers to Breakfast

༝  Lack of time ༝  Lack of knowledge ༝  Lack of marketing ༝  Lack of equipment ༝  Transportation schedules ༝  Stigma ༝  Conflicting programs (before school clubs/

practices)

Breakfast Recommendations

༝  Increasing Participation ○  Transportation/Bus Schedules ○  Alternative Breakfast Models ○  Morning Activities

Summary Assessment of Food Services

Labor Breakfast Participation

-  Alternative breakfast models -  Busing schedules -  Morning programming

-  Reorganize Sites -  Reorganize Central Kitchen

Questions? LunchLessons2018