seating - school nutrition · identify different approaches to clean labels assess the impact on...

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SeatingSchool Nutrition Operators:• Please match the color on the table with the color of the dot on the back of your badge

• No more than 4 school nutrition operators should sit at each table

• All industry, state agency, USDA, and other representatives may fill in at any of the tables

#SNIC17

#SNIC17

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Facilitators

Becky Domokos Bays, PhD, RD, SNSSNA President & Director of School Nutrition, Loudoun County, VA

Sean LeerChief Executive Officer, Gold Star Foods Inc.

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Goals for TodayIdentify different approaches to clean labelsAssess the impact on school nutrition• A bit of background on clean labels• How is this being addressed in school nutrition? What is the cost? ROI?

• Challenges and opportunities for our segment

#SNIC17

Table Discussion & Poll What Does a “Clean Label”

Mean to you?

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Cue Video What Does a “Clean Label” Mean to Families/Parents?

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SOME BACKGROUND• Colors used in food since Egyptian times

• Regulations found in Title 21 CFR 70‐82• General consensus among scientists that artificial food colorings (AFCs) are a broader health concern for children than hyperactivity due to metabolic ism issues

• Minimize children’s exposure to AFCs

Source: Arnold, et al. Neurotherapeutics. 2012 Jul; 9(3): 599–609. Published online 2012 Aug 3. doi: 10.1007/s13311‐012‐0133‐x

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F O O D S E R V I C E T R E N D S

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R E T A I L T R E N D S

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O R G A N I Z A T I O N S & G O V E R N M E N T

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S C H O O L N U T R I T I O N A P P R O A C H E S

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Research & Development

Price Points of Clean Label Items

Inconsistency of Ingredient

Specifications

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I N D U S T R Y C H A L L E N G E S

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Wesley Delbridge, RDDirector, Food & Nutrition, Chandler USD, AZ

Kathy LawrenceCo-Founder & Senior Director, School Food Focus

Siri Perlman, RDDirector of Child Nutrition, Solana Beach SD, CA

Tarrah DeClemente, MPH, RDManager of Student Wellness, Chicago Public Schools, IL

PHASE I : 2015-16 Commitment to Change

Work to eliminate artificial flavors, colors,

hydrogenated fats & high fructose corn syrup by 2016-17

A total of 30 food additives

MSGArtificial Flavors

PRESERVATIVES BHA BHT

NITRATES TBHQ

Artificial Colors

Hydrogenated Fats & Oils Benzoates HFCS

PHASE II : 2017-2020

By 2020, commit to removing ALL artificial additives

that reflect Whole Foods Standards

Whole Foods Standards

~70 ingredients that are not allowed on their shelves

Set standards for purchasing decisions

Influences manufacturers’ formulations

WEBSITE DESIGN

WWW.CUSDNUTRITION.COM

SOCIAL MEDIA & DIGITAL SIGNAGE EVENTS

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INGREDIENT GUIDE FOR BETTER SCHOOL FOOD PURCHASINGTogether, let’s say “Yes!” to more whole foods that are regionally grown,

sustainably produced and healthier for our kids.

FOCUS ON THE PLATEReformulated and created new nutritious products for school purchase — from poultry raised with responsible antibiotic use to a more wholesome bean burrito.

schoolfoodfocus.org

CERTIFIED RESPONSIBLE ANTIBIOTIC USEMinimizing the use of antibiotics in poultry production, and offering schools a

viable way to put a better chicken on the menu.

IGNITING CHANGE IN SCHOOL FOOD

OperatorsHave you eliminated a category of ingredients in your programs?

Table DiscussionWhat are your next steps

for your program or company?

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