U.S. Market Overview2011
USDA Final Meal PatternWhat You Need To Know In 2012
• Effective 2012-2013 school year
• Further changes required in 2013- 2015
• 2010 Chartwells food and nutrition guidelines
New Regulations
Increase In Fruits and Vegetables
• A variety of nutrient-dense vegetables to be offered– Dark Green, orange/red, legumes
• Students must take 1/2 cup of fruit or vegetable for a complete meal or pay for each item at a la carte prices
A Complete Meal
• Start with a Fruit or Vegetable• Add some other food groups like:
– Whole Grains, Lean Protein, and a serving of Milk
• A meal consists of a minimum of 3 food groups and a maximum of 5
A Complete Meal Examples
Students
Visible to Students in the serving lines• Daily menus• Components of a reimbursable meal• Food Group information • How to create a complete meal
Employees
Will be trained on:• New preparation techniques• Offering correct vegetable sub groups• Serving all required food groups• Cashiers will be trained on identifying a complete meal
• Specific amounts of breads and proteins • Some smaller portions of proteins and grains • Half of the grains offered must be whole grains• Many of our products have increased whole grains like:
– Pizza crust– Rolls– Muffins– Pancakes– Waffles– Cereals
Allowable Grains and Proteins
• Already identified several products ( ex: sauces, cheeses and breads)
• Continue to work with food manufacturers
• Chartwells chefs and registered dietitians – modified new recipes using non-salt seasonings and herbs
Lower Sodium
• <10 % of total calories from saturated fat
• Our products and ingredients contain zero grams of trans fat per serving
• Unhealthy fats lead to heart disease and high cholesterol
Reduction of Saturated Fats and Elimination of Trans-Fats
• New grade groups for menu planning – Grades K-5 (ages 5-10 years)– Grades 6-8 (ages 11-13 years)– Grades 9-12 (ages 14-18 years)
• New calorie requirements developed to align with these grade groups
• Menus will provide adequate calories for the various age groups
• Students will see different portion sizes appropriate for age
Menus By Age Groups
• New legislative requirements
• Rise in food costs
• Rise in transportation and fuel costs
• Possible rise in meal prices
Increase in food costs
• Compliance to nutritional requirements
• Allows districts to apply to be certified
• If menu is approved– By October 1, 2012 – Receive an extra .06 cents for lunch only reimbursement
• Once certified district must continue compliance or loose reimbursement
.06 Cents Lunch Reimbursement
