PORTLAND MAINE PUBLIC SCHOOLS FOOD SERVICES
Post on 23-Feb-2016
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DESCRIPTIONPortlands Healthy, Sustainable Food System: Triple the amount of food dollars spent on local foods by 2016. PORTLAND MAINE PUBLIC SCHOOLS FOOD SERVICES. Delicious School Lunch!. - PowerPoint PPT Presentation
PORTLAND MAINE PUBLIC SCHOOLS FOOD SERVICES
PORTLAND MAINE PUBLIC SCHOOLS FOOD SERVICESPortlands Healthy, Sustainable Food System:Triple the amount of food dollars spent on local foods by 2016
I was hired as the PPS Food Services Director in 2009 to improve food quality and bring local foods to the district. In 2013, the Mayors subcommittee for a healthy and sustainable food system challenged us to strive for spending 50% of the food budget on local foods. This would be a significant marker to demonstrate the commitment of the City to its children and families.Food Service in a public school system with 53% of its students at risk for hunger, aims to take advantage of any available USDA food programs and maximize participation. Hungry students cannot learn.
I am not here today to solicit funds PPS Food Services looks for grants and other business support to continue our march to 50% local foods with staff training, equipment, marketing, nutrition education, support for our local foods specialist and more. With 16 schools we are always in need of more community members to come speak in the schools about local agriculture and the impact we can make with local foods. With 12 school gardens we are always in need of hand tools, fencing, irrigation systems as well as hoop houses and mentors that know how to grow food. With 3,500 meals a day we will need more farms growing more food that we can access easily to reach 50%.
School food service programs in Maine spend $44M a year on food. The recent USDA Farm to School survey documented just $1M being spent on local food. PPSFS is leading the state and region to make local foods a priority. With the recently opened central kitchen, we act as a food hub. We bring in large volumes of fruit, vegetables, proteins and grains, add value and sell the meals to our students. We have doubled the amount of local foods we purchased in each of the past three years to nearly 17% this year. Many of the businesses you support through Slow Money Maine are the same business we use.
We cannot be the primary customer. Farms and businesses cannot afford to sell at our low price point for much of their volume. We can be a secondary customer and move large volumes of products and supplement farm income. For school food service to make a difference in the local foods marketplace there has to be reliable supply at wholesale cost with an effective distribution system. Whether this is a new food hub or just the farm down the road from the school reaching out both can make a difference.
Delicious School Lunch!
Oven Baked Chicken Drumstick, served Maine vegetables ( broccoli, steamed red potatoes & McIntosh Apple) and milk from a Portland Dairy
Portland, MaineLargest district in Maine, 7,000 students, 1,243 staff16 school buildings, 2 island schools, 3 contract sites2 full service kitchens, 5 satellite kitchens, 1 central kitchen, 9 schools no kitchen at allMaines most diverse population51% Free, 2% Reduced meal eligible $3M Budget: $1.4M Food
Portland High School students speak 52 languages; Deering High students speak 30 languages. Approximately 20% of the students eating lunch are Muslim. Cliff Island is the last one room school house in the state. It has four students and they all go home for lunch. Peaks Island has 60 students K-5 with a 20% free and reduced rate, the lowest in the City. 50 regular staff plus 6 substitutes12 school gardensUSDA Farm to School Grant 2012Maine Harvest Lunch Week PK-12Local Lunch every Thursday for 201450,000# produce, 14,000# protein in 2013Mayors Initiative-triple our local spending to 30% plus dairy for 50% local!
8I was hired as the PPS Food Services Director in 2009 to improve food quality and bring local foods to the district. In 2010, the game changed with the additional burden of having to be financially breakeven in 5 years time. This meant eliminating a $500-600,000 annual operating subsidy 9LUNCH PARTICIPATIONOur challenge is to increase local foods from 7% of the food budget in 2011 to 30% by 2016 while also decreasing the City subsidy to $0. Increasing participation is the key: by going from 50% participation to meals a day to 60%, we can reach our breakeven point.Our participation with free and reduced students is 80% while paid students participate infrequently 5%. Local foods are our public commitment to quality foods, scratch-made meals, good enough for anyone to enjoy. Local foods are our incentive for students in this food-centric city.