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Lessons Learned:Lessons Learned: School Meals ProgramsOctober 1, 2010

Jean Ronnei, SNS Director, Nutrition and Custodial ServicesSaint Paul Public Schools

SPPS Demographics

39,000 StudentsOver 70 languages/dialectsOver 70 languages/dialects73% F/R eligible

Participation 2009 - 1043% breakfast 76% lunch

Nutritional Profile (Lunch)• % of calories fat 25

Financially Solvent $22 mil budget

• % of calories fat – 25

• % of calories sat fat – 6.6

• Vitamin A – 105%$ g$3.3 mil unreserved fund balance34% food cost

• Vitamin C – 83%

• Iron – 65%

• Sodium – 1250 mg

Revenue Sources - Lunch (severe need)

2010 - 11 Federal State Local TotalFree $2.74 $0.12 $0.00 $2.86Reduced-price 2.34 0.12 0.40 2.86Reduced price 2.34 0.12 0.40 2.86Paid (elem.) 0.28 0.12 1.75 2.15Paid (sec ) 0 28 0 12 2 00 2 40Paid (sec.) 0.28 0.12 2.00 2.40

* Commodity Entitlement Value of $0.2025 is received per lunch

Limited funding for healthy mealsg y

Cost of Quality – Rosemary & Olive Oil Roasted Red Potatoes

Chicken NuggetsTater TotsBanana

F h V i

Chicken NuggetsRoasted Rosemary Potatoes

BananaF h V iFresh Veggies

Salad GreensWhole Wheat French Bread

Milk

Fresh VeggiesSalad Greens

Whole Wheat French BreadMilkMilk Milk

Food cost per meal $0.82 $1.09Participation 18,266 18,266Total Revenue $48 629 $48 629Total Revenue $48,629 $48,629Total Food Cost $14,978 $19,910

Net $33,651 $28,719

Best & Worst Sellers: 2009-2010Parents/kids are choosing hamburgers, chicken patties and chicken nuggets instead of healthier

i d l h

Free/Reduced Paid Total

perceived lunchesNeed to make “popular” meals with healthy ingredients

Top 3 Menu Items Cost Participation Participation Participation

Hamburger $1.21 14,329 4,143 18,472

Chicken Patty Sandwich $0.99 14,323 4,131 18,454

Chicken Nuggets $0.96 14,206 4,170 18,376

Bottom 3 Menu Items CostFree/Reduced Participation

Paid Participation

Total ParticipationBottom 3 Menu Items Cost Participation Participation Participation

Thai Peanut Chicken & Noodles $1.15 13,081 3,048 16,129

Enchilada Bake $1.04 13,174 3,049 16,223

B f B l S & F i $0 92 13 062 3 20 16 82Beef Barley Soup & Focaccia $0.92 13,062 3,520 16,582

SPPS Progress Towards IOM Standards – Met

MilkMilk

IOM Recommendations(Breakfast & Lunch) SPPS Actual Food Based

Met orNot Met

8 fl. oz., fat content to be 1% or less Offer 1% and skim only YES

Flavored milk must be fat-free Flavored milk is fat-free YES


Fruits and VegetablesFruits and Vegetables

IOM Recommendations SPPS Actual Food BasedMet or

Not MetIOM Recommendations SPPS Actual Food Based Not Met1 cup per day (breakfast) Apples, oranges and/or banana and

100% juices offered dailyYES

¾ - 1 cup veggies and ½ - 1 cup fruit In addition to hot vegetable, offer an YES¾ 1 cup veggies and ½ 1 cup fruit (lunch)

In addition to hot vegetable, offer an “Unlimited” Choice Bar

YES

* Must include ½ cup orange, dark green leafy vegetables & legumes per week

Offered at least 2 or more times per week

YES


Meat or Meat Alternative and Grains/BreadsMeat or Meat Alternative and Grains/Breads


Not MetIOM Recommendations SPPS Actual Food Based Not MetAt least half of the grains to be whole grain rich

More than 90% grains are made with >50% whole grain flour (breakfast)M h 60% f i d

YES

More than 60% of grains are made with >50% whole grain flour (lunch)

YES

1.6-2.4 oz. M/MA daily average over5-day week (lunch)

10 oz. M/MA over 5-day week YES5 day week (lunch)


Fat % of total calories over weekFat % of total calories over week


Not MetBreakfast:<30% total fat<10% saturated fat0 t f t

24.2%9.4%0 i

YES

0 grams trans fats 0 grams per servingLunch:<30% total fat<10% saturated fat

24.8%6 7%

YES<10% saturated fat0 grams trans fats

6.7%0 grams per serving

SPPS Progress Towards IOM Standards – Not Yet


Not MetStarchy vegetables limited to ½ cup per week

1 – 1.5 cups per week NO

1.4-2 Grains per day PLUS 1-2 M/MA (breakfast)

Offer 2 grains or NO(breakfast) 1 grain and 1 M/MACalories:K-5: 350-500 (breakfast)K 5: 550 650 (lunch)

K-6: 613K 6: 664 minimum (as required)

NO-due to current

regsK-5: 550-650 (lunch) K-6: 664 minimum (as required) g

Sodium:K-5: <430 mg (breakfast) (by year 2020)K-5: <640 mg (lunch) (by year 2020)

K-6: 593 mgK-6: 1250 mg

NOK 5: <640 mg (lunch) (by year 2020) K 6: 1250 mg

SPPS Programs / Operation StyleCook/Chill Central KitchenShip out once dailyp yBrown Box CommoditiesMake items such as….

Fresh made wraps and sandwichesSauces gravy lasagna meatloaf pastaSauces, gravy, lasagna, meatloaf, pastaWW Breakfast breads, pizza crusts WW French bread - dailyWW Crisps, Cookies

Provision II Breakfast B2GProvision II Breakfast - B2GFFVP - 21 Schools“Unlimited” Choice BarsSummer Program SponsorSummer Program SponsorReduced a la carte offerings to water, juice, milk and NC-made whole grain snacks

Mission Statement

We create and serve foodsthat students get excited

about! Our “healthy hits” areserved with respect by aserved with respect by acaring staff effectivelymanaging resources.

The “Healthy Hits” Process

Recipe Submission:Recipe Submission:Teriyaki Chicken & Edamame

Is this healthy?

YES!Do we think it will be a hit with kids?

The Healthy Hits Process

Analyze Cost Per ServingAnalyze Cost Per Serving

Is it $0.60 or less per serving?

YES!$0.28 per half cup

The Healthy Hits ProcessAnalyze nutritional profile

Does it meet or exceed USDA requirements for calories, fat

YES!

and nutrients?

The Healthy Hits ProcessSmall and large batch tests

Can it be produced l l ion a large scale in

the Nutrition Center and/or in school

kitchens?

YES!


Taste test, focus group or samplingIs there positive feedback from

t d t ?YES!

students?

The Healthy Hits ProcessPilot at a school

Is there positive f db k ffeedback from

students and staff?

YES!

The Healthy Hits ProcessMenu three times

Is there positive feedback from

students and staff?students and staff?

Do the participation numbers show it isnumbers show it is well received with

students?

YES!


It’s a Healthy Hit!It s a Healthy Hit!Teriyaki Chicken & Edamame

Other Healthy Hits Successes

Chicken Suqaar & Vegetable RiceTh i P t Chi k / N dlThai Peanut Chicken w/ NoodlesSzechuan Chicken Rice Bowl → Corn & Barley EnsaladaySweet Potato PieHmong Beef Fried RiceFajitasjFocaccia BreadRoasted Rosemary PotatoesSmart Cookies Favorite FlopsSmart CookiesBuffalo Wild Rice Casserole

Favorite FlopsVeggie Loaf, Winter Melon Soup,

Chinese Mustard Greens

Expanded Choice Bar

Offering a protein item g pon Choice Bar each day

E t d t tEncourage students to take as many fruits,vegetables and protein items as they will eat

Encourage teachers andEncourage teachers and staff to eat with us

Partnerships: School Food FOCUS

National initiative with large urban districtsNational initiative with large urban districtsFunded through a grant by the W.K. Kellogg FoundationFoundationSaint Paul Public Schools served as Learning Lab in 2008Lab in 2008

School Food FOCUS goalsLower Sugar in Flavored Milk

W k d ith t ilk li t d f iWorked with current milk supplier to reduce grams of sugar in flavored milk from 27 grams to 22 grams per half pint carton.

Developed bid form to allow potential bidders to bid product with various grams of sugar and stated preference for 22 grams.

This successful change hasnot only impacted St. Paul students,b t ll t d t i h l i ibut all students in schools receivingmilk from this supplier.

School Food FOCUS goalsWhole Wheat Buns

Worked with current supplier – Sara Lee Baking Company toWorked with current supplier – Sara Lee Baking Company to develop bulk packed hamburger and hot dog buns containing minimum 51% whole wheat flour so product will count as a whole grain serving per USDA school lunch meal pattern

i trequirement.

Sara Lee R & D developed a product containing 53% white whole wheat flourwhole wheat flour.

Product was evaluated and tested with students and found to be acceptablebe acceptable

Currently working with Sara Lee to determine when product will be available to orderwill be available to order.

School Food FOCUS goals

Whole Fresh Raw Chicken LegsgWorking with Minnesota based Gold’n Plump Poultry to test fresh raw chicken pieces that would be baked on site in school kitchens.

Product would come from chicken farms and processor located within 100 – 200 miles of St. Paul.

This item is designed to replace frozen, pre-cooked, cut 8 piece chicken that is currently served.

Using all thighs addresses concerns related to uneven serving sizes due to the nature of cut up chickens.

School Food FOCUS goals

Farm to SchoolFarm to SchoolMet with Farmers & processorsPlanned menu around available produceRFP sent out in July:RFP sent out in July:

Produce types, cut, quantity & pack sizeDelivery datesIdentification of farmersIdentification of farmers

Locally-Grown ProduceSeptember 8 – October 19, 2009

Produce offered:ApplesBroccoliCabbage

Total pounds served: 110,000Total money spent: $76,00056% of total produce purchases

l l d tg

CarrotsCorn on the cobCucumbers

were local products

Grape TomatoesOnionsPeppersPeppersPotatoesWatermelonZucchiniZucchini

F2S Education & Communication

Cafeteria bulletin boardsPosters & brochuresCafé Staff Reading g

The Tiny SeedTops & BottomsGus & ButtonsGus & Buttons

How We Get it Done

Leveraged Our Strengths to Transform School Meals in St PaulSchool Meals in St. Paul

Centrally-prepared scratch cookingBuilt partnerships to jump hurdlesMarketed program successesp gCelebrated flops

Our “Tombstone” GoalsImpact lifelong eating habits of studentsImpact choices available outside the cafeteriaStudents remember us for creating a warm and welcoming environment plusgreat food

Thank You!

Jean Ronnei, SNSDirector, Nutrition and Custodial Services

Saint Paul Public Schools1930 Como Avenue

Saint Paul, MN 55108651 603 4958651.603.4958

j [email protected]@spps.orgns.spps.org

lessons learned:lessons learned: school meals programs for thought/jean ronnei.pdfnutritional...

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