USDA UpdateSchool Nutrition Industry Conference

Cindy LongDeputy Administrator

Child Nutrition Programs

Janey Thornton, PhD, SNSDeputy Under Secretary

FNCSJanuary 2014

Overview• Grains and Protein Flexibility• Smart Snacks Implementation• Breakfast Meal Pattern Changes• Lunch Meal Pattern

– 6 Cents– Technical Assistance

• Sodium Restrictions• Food Waste• Community Eligibility in All States• New Administrative Review Process• Local Wellness Policies• Professional Standards

Proteins and Grains Flexibility

• Flexibility became permanent 1/3/14

• Minimums remain in place

• Continue to have minimums and maximums on calories

• Communication remains critical!

Smart Snacks

• Interim Final Rule published June 28, 2013

• Comments – Received 520 total comments– Currently working on comment

analysis– Final rule will be informed by

experience with implementation

Smart Snacks Web Site: (http://www.fns.usda.gov/school-meals/smart-snacks-schools)

– Interim final rule– Presentations– Issue briefs– Joint Letter from Secretaries Vilsack and Duncan

• Future Guidance– Q&As– Brochure– Additional guidance as needed

Smart Snacks

Smart Snacks

• LEAs are responsible for implementation and compliance– Since standards apply to foods sold throughout all venues available in

the schools (other than reimbursable meals), LEAs have the responsibility to train and hold accountable all those involved

• A joint letter was issued by Secretaries Vilsack and Duncan – Released October 28, 2013 – Letter circulated from DOE to local administrators– Key message:

• Provide highlights of rule• Suggestions/guidance for Implementation• Request support

• State oversight through the general areas of review

• Cases of non-compliance will be addressed through: – Technical assistance– Corrective action– Penalties addressed in future rulemaking

• Withholding school nutrition funding is not intended as a compliance tool

Smart Snacks

School Breakfast Program:Changes Effective SY 2013-2014• 50% of weekly grains must be whole

grain-rich

• Minimum weekly grain requirement

– No maximums

• Calorie ranges apply

• Zero grams of trans fat per portion required

• Food-Based Menu Planning approach used

• Age/grade groups apply:

– K-5, 6-8 and 9-12

School Breakfast Program:Changes Effective SY 2014-15

• 100% of weekly grains must be “whole-grain-rich”– Grain foods do not have to be 100% whole grain

• First sodium reduction target in effect

• Fruit serving increases to 1 cup per day

• Students required to take ½ cup fruit under OVS

School Breakfast Program: Flexibilities

• Meat/Meat Alternates: SFAs that wish to offer a meat/meat alternate at breakfast have two options:– Offer meat/meat alternate in place of grains– Offer a meat/meat alternate as an additional food

• Offer Versus Serve (OVS): At breakfast, it is optionalat all grade levels.

• Grain and Meat/Meat Alternate and Frozen fruit with added sugar flexibilities: Made permanent through Final 6 Cent Certification Rule

• Breakfast in the Classroom: Provides students an opportunity to eat the breakfast they may have missed.

• Pre-plating/pre-packaging: If some or all components are bundled together, school operators should offer choices to the extent possible.– Ex: bundle main part of meal, offer fruit basket or

milk separately.

• Schools can use a checklist found at http://www.fns.usda.gov/sites/default/files/toolkit_classroom.pdf to determine if breakfast in the classroom is right for them.

School Breakfast Program: Flexibilities

6 Cent Certifications

• As of October 2013, 81% of SFAs have been certified as meeting the meal pattern requirements– 86% of SFAs have submitted documentation for

certification

• 3 States had 100% of SFAs certified at end of SY 12-13– Colorado, Florida, South Carolina

6 Cents Final Rule

• The 6 cents final rule was published in the Federal Register on January 3, 2014.

• There are no major changes to the 6 cents certification process.

• Validation review requirement was removed since it was only required in SY 2012-13.

• The most significant part of the rule is that it will make permanent the flexibilities for meats, grains and frozen fruit with added sugar.

Nutrition Technical Assistance • Food Buying Guide for Child Nutrition Programs:

– Designed for SFA’s and Industry to assist with crediting

– Yield studies underway:• Updating crediting for whole grains, meats and

certain vegetables• Targeted completion date: Summer 2014

• Food Menu Planner for Healthy School Meals: – Designed for K-12 school menu planners– Will incorporate:

• Current Meal Pattern • Smart Snacks guidelines and concepts from• Smarter lunchrooms• Farm to School• NFSMI resources

– Targeted on-line launch date: Spring 2014

Sodium Restrictions

Food Recovery Hierarchy

Reduce food loss and waste

Recover wholesome food for human consumption

Recycle discards to other uses including animal feed, composting, and energy generation

http://www.usda.gov/oce/foodwaste/join.htm

U.S. Food Waste Challenge

Community Eligibility Provision Comments

• Proposed Rule comment period closed January 3, 2014

• Comments are currently being analyzed

• Evaluation was completed and is expected to be published by mid-January

Community Eligibility Provision Evaluation

• Examined the implementation and impacts of Community Eligibility.

• Examined key challenges facing LEAs and State Agencies in nationwide implementation (SY 2014-15).

• Many perceived benefits and satisfaction being discussed will hopefully be confirmed with release of the evaluation.

Community Eligibility Provision Implementation

• States should prepare NOW

– Nationwide implementation in SY 2014-15

– States must notify all LEAs with an identified student percentage (ISP) of at least 40% (April 15)

– States must notify all LEAs with an ISP between 30 and 40% of potential eligibility (April 15)

Administrative Review Process

• The HHFKA called for a unified review process:– Incorporate school breakfast, the new meal pattern and

dietary specifications, and the 6-cent performance-based reimbursement into a single review process

– Implement a 3-year review cycle

• FNS and State agency team developed an efficient new process

• In school year 2013-14, State Agencies had options– New process in its entirety – Current process (i.e., CRE + nutrient analysis)

Administrative Review Process

• Old CRE/SMI Approach– Primarily conducted on-site– Follow up reviews required

• New SMARRT Approach– Emphasizes COLLABORATIVE COMPLIANCE– Both off-site and on-site review components– Focuses on risk analysis to assess need to “dig deeper”

in• Resource Management• Dietary Specifications (calories, saturated fat, sodium,

trans fat)

– Follow up reviews no longer required

49 States & Territories Using New Approach in SY2013-14

Local School Wellness Policies

• Proposed rule expected in early 2014

• LEAs should review their LWPs to ensure they support new Smart Snacks standards, and other changes

• Increased focus on the importance of LWP for an overall Healthy School Environment

• HHFKA requires public involvement in policy development, and periodic assessment of implementation

LWP: Resources

http://teamnutrition.usda.gov/healthy/wellnesspolicy.html

USDA’s new website: “School Nutrition Environment and Wellness Resources”

• Local School Wellness Policy Process• Required Wellness Policy Elements• Healthy School Nutrition Environment• Samples, Stories, and Guidance• Research Reports• Grants/Funding Opportunities

Coming Soon!

Professional Standards

• Why we need them

• A roadmap through HHFKA Section 306

• How will this impact districts?

• Benefits and challenges

• Resources

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We MUST Invest in Our Employees

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Financial Competency

Employee Training

Nutrition Education

Management Skills

Nutrition Knowledge

HHFKA – Section 306(Professional Standards)

– State Agency Directors

– School District Child Nutrition Directors

– School Managers and Other Staff

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Establishes professional standards for:

USDA will establish criteria and standards for States to use in the selection of State agency directors– Criteria and standards

are for new hires– Current employees

grandfathered

State Agency Directors

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USDA will establish:

– Education, training and certification requirements

– Training criteria to maintain certification

School Nutrition Directors(Responsible for management of school food authority)

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USDA will determine required training for all individuals working in school nutrition– Certification requirements– Annual continuing education

requirements

Local School Nutrition Personnel(Managers and Other Staff)

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Section 306 Process

– To establish and manage the program

– Develop in-person and on-line training

Training Program Partnership

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USDA will work with other organizations, local and state education agencies, universities and professional associations:

• Nutrition

• Administration

• Operations, including Food Safety

• Communications and Marketing

Training Topics

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Communication

National Regional State District School

Never Forget….Communication is not just talking

it’s also listening!

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Thank You!

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janey.thornton@osec.usda.gov

cindy.long@fns.usda.gov

Offerings & Options MatterStudents can create their own

burger with choices like cheese, turkey bacon, and

toppings from the salad bar

Who’s not coming to your lunchroom … What can

draw them there?

Empowering Choice, Respecting Preferences

“Spice Station” at the Salad Bar …

No sodium spices allow the students to become the chef

LANDSCAPE OF SCHOOL NUTRITION

Janey Thornton, PhD, SNSDeputy Under Secretary, FNS

Cindy LongDeputy Administrator, Child Nutrition Programs

Jessica Shelly, MBA, REHS, RSFood Service Director, Cincinnati Public Schools

Bertrand WeberDirector of Culinary & Nutrition Svcs, MN Public Schools

Jim Clough, SNSPresident Foodservice, AdvancePierre Foods

Cincinnati Public Schools• 33,750 Students in 53 Schools:

• 75% free and reduced … 76.2% ethnic minority … 100+ different languages• $23 million Food Service Department budget

• School Lunch: • Participation:  84% Elementary … 68% Secondary• Lunch Prices: $1.75 Elementary … $2.00 Secondary … No Reduced Category

• School Breakfast:• Provision 2 Breakfast in All Schools in 2012‐2013

• Universal Breakfast since 2004• Reimbursable Vending Machines in all 14 secondary schools• BIC, Grab ‘n’ Go, and/or Breakfast After First Bell in 35 elementary schools• Breakfast Participation:  68% Elementary … 36% Secondary

• Other Programs:• Summer Food Service Program at 108 sites• Farm to School Initiatives including 17 school gardens• Fresh Fruit and Vegetable Program at 29 schools• Afterschool Snack Program at 38 schools• Fresh Fruit choices in every school, every day• Garden Salad Bars in every school, every day

• 33,825 Students in 62 Schools:• 65.8% free and reduced … 67.7% ethnic minority … 100+ different languages• $18 million Culinary and Nutrition Service Department budget

• School Lunch: • Lunch Prices: $2.10 Elementary … $2.35 Secondary … No Reduced Category• Participation:  67% Elementary … 61% Secondary

• School Breakfast:• Universal Breakfast since 2007• BIC, Grab ‘n’ Go in 35 elementary schools• Breakfast Participation:  42% Elementary … 32% Secondary

• Other Programs:• Market Cart Salad Bars in 23 schools, every day• Summer Food Service Program at 110 sites plus 4 

Mobile Summer Food Truck Sites• Farm to School Initiatives … over 60,000 lbs. local produce

12 F2S partnering farms… 14 F2S Items• Fresh Fruit and Vegetable Program at 21 schools• 82 Afterschool Snack Programs• True Food Chef Council consisting of 28  Local Restaurants and Chef Partners  

Kitchen facilities • 1 Central Kitchen• 7 Schools with Full Kitchens

• On Site Cooking• 6 Schools with Finishing

Kitchens• Kits from CK

• 49 Schools with no Kitchens• Prepack Meals from CK

4,500 people located in Cincinnati, OH who have a passion for Schools  Leading supplier of value added proteins & sandwiches

Dedicated to Feeding Children Better… so they Learn Better.

School dedicated sales, marketing, consumer insights and  R&D teams More than 30 years of School foodservice experience