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Copyright 2012 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org Best Practices: Maintaining and Increasing Participation Laura Metzger Westonka Public Schools, MN Julia Bauscher, SNS Jefferson County Public Schools, KY Slide 2 Jumpstart Your Participation Rates to Make Your Program Fly! Slide 3 Goal of this workshop 1-2 ideas/methods that you can take back to your district to start increasing participation ASAP! DONT WAIT START MONDAY! Slide 4 Vision: A world in which hunger is not a barrier to children learning. Mission: Expand opportunities for the worlds children to receive adequate nutrition for learning and achieving their potential. Why do we care? Slide 5 If thats not enough.. An example Sample District: 2,200 Students w/ 60% overall participation at lunch and 10% participation at breakfast w/ 24% free/reduced population Breakfast Current (-)5%(-)3%(+)3%(+)5% Revenue $5,582.36$5,303.24$5,414.89$5,749.83$5,861.48 /month -$279.12-$167.47$167.47$279.12 LunchCurrent (-)5%(-)3%(+)3%(+)5% Revenue $ 93,889.04 $ 89,194.59 $ 91,072.37 $ 97,328.18 $ 98,583.49 /month $ (4,694.45) $ (2,816.67) $ 2,816.67 $ 4,694.45 Revenue B+L $ 99,471.40 $ 94,497.83 $ 96,487.26 $ 102,455.54 $ 104,444.97 /month $ - $ (4,973.57) $ (2,984.14) $ 2,984.14 $ 4,973.57 /school year $ - $ (44,762.13) $ (26,857.28) $ 26,857.28 $ 44,762.13 Slide 6 On a Bigger Scale Sample District: 10,000 Students w/ 60% overall participation at lunch and 10% participation at breakfast w/ 24% free/reduced population Current (-)5%(-)3%(+)3%(+)5% Revenue B+L $ 377,866.34 $ 358,973.02 $ 366,530.35 $ 389,202.33 $ 396,759.66 /month $ - $ (18,893.32) $ (11,335.99) $ 11,335.99 $ 18,893.32 /school year $ - $ (170,039.85) $ (102,023.91) $ 102,023.91 $ 170,039.85 Slide 7 Presentation of food Marketing and promotion Quality of service Increasing seat time Slide 8 COOR COLORCOOR COLOR Slide 9 Slide 10 Slide 11 Slide 12 Slide 13 Slide 14 Slide 15 Slide 16 Slide 17 Slide 18 Slide 19 Include your staff and teachers Slide 20 Slide 21 Slide 22 Slide 23 Slide 24 http://biscuitcream.blogspot.com/2010/10/school-lunch-line-redesign.html Quality of Service Slide 25 http://yagoluizrich.blogspot.com/2010/06/good-bye-from-lunch-ladies-of-mountain.html Slide 26 Slide 27 Slide 28 Slide 29 Slide 30 Slide 31 Invite parents in to eat with their students Invite parents to volunteer in your kitchen Invite staff to eat in your lunch line Ask staff for feedback Go to Parent Teacher Organization meetings Slide 32 If you currently have a cycle menu that repeats all year consider changing the cycle menu 2-3 times Offer something new and promote like crazy Ask brokers to come in and help serve their products Bottom line: If participation is dropping, change something! Slide 33 No more status quo in school nutrition Slide 34 Slide 35 Laura Metzger Westonka Public Schools Metzgerl@Westonka.k12.mn.us Metzgerl@Westonka.k12.mn.us 952-491-8084 Slide 36 BEST PRACTICES Jefferson County Public Schools Louisville, KY Julia Bauscher, SNS, Director Maintaining and Increasing Participation Slide 37 JCPS School and Community Nutrition Services 144 sites Central Kitchen/Warehouse 101,000 students 65% F/R 62,000 ADP Lunch 35,000 ADP Breakfast Breakfast in the Classroom Farm-to-School Summer Feeding Program CACFP Slide 38 Breakfast in the Classroom Wal-Mart Foundation Grant19 Elementary Schools Buy-In = Success22 Schools 3,500 Additional Daily10% Increase in Participation Slide 39 Farm-to-School 6 Farmer Contracts14 produce items New tastes for studentsCommunity support/Awareness Slide 40 Summer Feeding Bus Donated by DistrictConverted by District @ SCNS Expense Excitement!Service @ Non-Traditional Sites Slide 41 Student Nutrition Advisory Councils 33 SchoolsStudent-Tested/Approved Healthy Eating AmbassadorsEngagement/Excitement Slide 42 Other Efforts Coordinator of Nutrition Initiatives Parent Newsletter School Gardens Local Chef Community Engagement Fun! Social Media Facebook Twitter Slide 43 Track Results and Act! Daily, weekly, monthly performance monitoring Identify sites and areas that need improvement Create corrective action plan(s) Involve stakeholders Monitor/adjust plan Recognize improvements Celebrate success Monthly Manager and Team of the Month (Annual) Annual merchandising/promotion awards by level Professional development