usda foods: state of affairs
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USDA Foods: State of Affairs. Laura Castro Director Food Distribution Division Food and Nutrition Service School Nutrition Association Legislative Action Conference 2 nd General Session. USDA Foods Topics. Year in Review Meeting HHFKA Requirements Looking Forward. - PowerPoint PPT PresentationTRANSCRIPT
USDA Foods:State of AffairsLaura CastroDirectorFood Distribution DivisionFood and Nutrition Service
School Nutrition AssociationLegislative Action Conference2nd General Session
•Year in Review•Meeting HHFKA Requirements•Looking Forward
USDA Foods Topics
USDA Foods: Year in Review
Child Nutri-tion Programs
62%
TEFAP27%
CSFP8%
FDPIR3%
Program USDA Foods $CNP $1,256,545,003 TEFAP $543,901,223 CSFP $157,547,443 FDPIR $56,209,016 Disasters $920,057 TOTAL $2,015,122,742
EstimatedFY12 Total Purchases
WBSCM/Ordering Update
•SY 14 ordering catalog available now with later order due dates
•Catalog will be open on a regular basis throughout the SY
USDA Foods: Year in Review
USDA Foods Help Schools Meet New Meal Pattern Requirements
More Fruits Frozen: extension of exemption through SY 14Canned-extra light syrup choicesBulk apples for processing Shelf stable cups
More Vegetables Low sodium or no salt added Exploring bulk dried beans Exploring dark green and red/orange options
USDA Foods Help Schools Meet New Meal Pattern Requirements
Fresh Cut Program Expansion
Department of Defense (DoD) Fresh Fruit and Vegetable Program
AMS Fresh Pilot – MI/FL
USDA Foods Help Schools Meet New Meal Pattern Requirements
• Beef Patty changes – size and CN labeling pilot
• Reduced sodium Ham Pilot• Bone-in poultry options? • Cheese stick• greek-style yogurt
USDA Foods Help Schools Meet New Meal Pattern Requirements:
Whole grains: meet >50% requirement and position for 100% in SY15
Exploring other whole grains
USDA Foods Available Listhttp://www.fns.usda.gov/fdd/foods/SY13-Foods_Available_List-Enhanced.pdf
USDA Foods Help Schools Meet New Meal Pattern Requirements
Analyzing SY 13 trends
Reducing Sodium – First Target in SY15
Reducing Total Fat/Saturated Fats
Challenges and opportunities•Aligning USDA’s ordering cycle with commercial procurement cycle•More information about origin of products•Differing state practices•Communication and training
USDA Responding to Stakeholders
Ordering Timelines
• Order due dates that complement commercial procurements
• Flexible ordering throughout the SY to receive per meal rate
• USDA use of forecasting and long term contracting
USDA Responding to Stakeholders
Product Origin Transparency
• Publish point of origin data for USDA Foods
• Put vendor contact information on web to provide information about product origin and better resolve problems
USDA Responding to Stakeholders
State Ordering and Distribution Models • Share best practices among States- Distribution
and Administrative fees data
• Access to processing options
Communication and Training• Communication strategies to make sure all
stakeholders understand program options
USDA Responding to Stakeholders
•NFSMI New Director Training
• ACDA ANC Sessions
• SNA ANC
•Coming in 2013: USDA Foods Webinars
USDA Foods Training Opportunities
• Enhanced Foods Available List
•Updated USDA Foods Fact Sheets
•Updated Chart: How USDA Foods fit in Meal
Pattern•Healthy Kids Recipe Book
with USDA Foods Links•Mobile Website
• SNA Culinary Demo Recipes
USDA Foods Resources
Info graphic
USDA Foodswww.fns.usda.gov/fdd
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