focus rll_kymm mutch
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Kymm Mutch, MS, RD
Wisconsin Farm to School SummitJune 26, 2013
"Leveraging the Power of Procurement to bring Farm to School to the School
Cafeteria"
Regional Learning Lab Project Director
A Program of Public Health Solutions
School Food FOCUS
… is a national collaborative that leverages the
knowledge and procurement power of large school
districts to make school meals nationwide more healthful,
regionally sourced, and sustainably produced.
FOCUS Approach and Values
Participatory and stakeholder-driven
Comfort with, at least tolerance for, not knowing
Co-learning and knowledge co-creation
Transformational leadership
Systems change
It’s all about relationships
Supply Chain
Discovery
PolicyPeerLearning
Procurement change
Process Of Procurement Change
Access to wholesome food
Re-training/Cooking
Kitchen Equipment
Procurement Change in School Kitchens…
Regional Learning Lab (RLL)
2012: first multi-district Learning Lab launched in the Midwest
Builds on collaborative methods and lessons learned in single-district Learning Labs
Redirects procurement of specific more healthful, regional and/or sustainable foods
Funding:
W.K. Kellogg
Kresge
Surdna
Lowenstein
Robert Wood Johnson
Regional Learning Lab School Districts
Regional Learning Lab
State School District District Partner
Illinois Chicago
Aramark Healthy Schools Campaign Family Farmed.org
Iowa Des Moines National Center for Appropriate Technology
Michigan Detroit Detroit Eastern Market Michigan State University Center for Regional Food Systems
Minnesota Minneapolis Institute for Agriculture and Trade Policy (IATP)
Minnesota Saint Paul Institute for Agriculture and Trade Policy (IATP)
Nebraska Omaha Gretchen Swanson Center for Nutrition
Ohio ClevelandOhio State University Extension
Additional Partners
• Great Lakes Region Farm to School Network (Wisconsin)• Asian Food Solutions, Inc. (Ohio)• Northeast Iowa Food and Fitness Initiative
Participating School Districts and Partner Organizations
Regional Learning LabStudent Enrollment for School Year 2012-2013
Photo Source: www.flickr.com/photos/usdagov/6241138870/
Total Enrollment: 690,533 Students
Regional Learning Lab
Total Lunches Served per Day: 430,193
National School Lunch Program Daily Participation
0
200,000
400,000
600,000
800,000
Series1
Regional Learning Lab Districts Total Combined Food Service Operating Budgets
213.3 Million spent for Food194.6 Million spent for labor, administration and other operating costs
Total Combined Operating Budgets: $407.9 M
Regional Learning Lab School DistrictsDistributor Lineup
Gordon Food Service
Indianhead Food Service
Reinhart Food Service
Sysco Food Services
US Foods
Local Dairies, Bakeries and Produce vendors
A Simplified Food Supply Chain
Melanie Pullman, Food Supply Chain Management: Economic, Social and Environmental Perspectives, 2012.
• Explore options within commercial market and USDA Foods.
• Be creative: include growers, processors and products that do not currently serve the K-12 market.
• Reach out to all processors large enough to serve one, some, or all districts.
• Investigate potential for local supply.
• Identify gaps in infrastructure.
Supply Chain
Discovery
Producers
Processors Distributors School Districts
Regional Learning Lab Supply Chain
Discovery
? ?
Work Group Food items to start working on
TurkeyClean label turkey roast (whole or sliced):1) Smoked2) Roasted
Beans/GrainsStart with regionally grown and processed pinto beans in shelf
stable, not canned packaging; move towards a more healthful burrito
Fruit and Vegetables
RFI/RFP template including Geographic Preference and cosmetically imperfect seconds for: 1) Fresh produce2) Frozen produce
Chicken
RLL decisions about chicken made within the National Procurement Initiative
1) RWA/MSS drumsticks2) RWA/MSS chicken strips (like fajita without seasoning)
Combined Districts’ Food Priorities: After much deliberation, the work groups are…
Item CategoryNumber of
school districts
Number of products
SY2011 to 2012 July 2012 to Dec 2012
Total Pounds Total Dollars Total Pounds Total Dollars
Ham 4 5 333,000 $ 663,000 32,000 $ 66,000
Whole muscle 7 23 517,000 $ 543,000 231,000 $ 238,000
Hot dog 4 8 302,000 $ 360,000 141,000 $ 169,000
Lunch meat 5 12 220,000 $ 594,000 191,000 $ 338,000
Sausage 3 14 147,000 $ 226,000 60,000 $ 120,000
Patty 3 4 147,000 $ 357,000 58,000 $ 164,000
Ground 3 3 91,000 $ 191,000 117,000 $ 235,000
Bacon 2 1 13,000 $ 34,000 2,800 $ 7,200
Total 7 70 1,800,000 $ 3,000,000 834,000 $ 1,300,000
Turkey Baseline Data
Turkey Supply Chain Research
• Minnesota is top turkey-producing state. • Significant processing capacity within Midwest.• Michigan Turkey, the leading RWA producer in the Midwest, is
fully equipped to further process. • Jennie-O, also a major regional grower/processor, is
experimenting with RWA.• Antibiotic-resistant pathogens in raw turkey meat is a growing
and grave concern (Consumer Reports, June 2013).• Early conversations suggest that, once available, RWA K-12
products purchased open market would be a few pennies more per serving.
Work Group Food items to start working on
TurkeyClean label turkey roast (whole or sliced):1) Smoked2) Roasted
Beans/GrainsStart with regionally grown and processed pinto beans in shelf
stable, not canned packaging; move towards a more healthful burrito
Fruit and Vegetables
RFI/RFP template including Geographic Preference and cosmetically imperfect seconds for: 1) Fresh produce2) Frozen produce
Chicken
RLL decisions about chicken made within the National Procurement Initiative
1) RWA/MSS drumsticks2) RWA/MSS chicken strips (like fajita without seasoning)
Combined Districts’ Food Priorities: After much deliberation, the work groups are…
Beans and Grains:
Why beans?
• Meat substitute• “Bridge” protein• Ethnic preferences• Move to center of the plate• Increase student
acceptance• Workable in districts with
differing prep capacitySource: www.live-pure.com
Bean Baseline Data SY 2011 - 2012 July 2012 to Dec. 2012
Item Category Number of products
Number of districts Pounds Dollars Number of
districts Pounds Dollars
Burrito 4 3 165,000 255,000 2 270,000 177,000
Chili 8 2 61,000 79,000 2 21,000 30,000
Refried 2 5 137,000 39,000 6 110,000 294,000
Great Northern 6 3 44,000 29,000 2 5,400 45,000
Baked 4 4 161,000 17,000 6 73,000 150,000
Black 5 4 64,000 14,000 6 25,000 63,000
Kidney 3 4 131,000 14,000 6 137,000 339,000
Pinto 6 4 72,000 5,000 4 6,500 28,000
Garbanzo 1 3 9,900 3,500 5 18,000 47,000
Blackeye pea 2 1 1,700 890 3 2,500 10,000
Lima 4 0 0 0 2 2,600 5,000
Navy 9 0 0 0 1 4,200 5,500
Grand Total 54 7 847,000 456,000 7 675,000 1,194,000
Note: Missing some data
• Growing region: MI and MN with some in WI• Limited transparency up the supply chain• Vendor/Processors
• Captain Ken’s • Truitt Brothers – very transparent• Honey Bear• Chippewa Valley Growers (WI) - transparent• Indian Harvest: legume grain blends• OSI: Chipotle-style beans• Festa Food (Cleveland): burritos• Los Cabos: beef & bean burrito
Bean Supply Chain Discovery
Bean Plan of Action:
• Start with regionally grown and processed pinto beans in shelf stable, not canned packaging;
• Move towards a more healthful burrito• Tortilla will include grains
Work Group Food items to start working on
TurkeyClean label turkey roast (whole or sliced):1) Smoked2) Roasted
Beans/GrainsStart with regionally grown and processed pinto beans in shelf
stable, not canned packaging; move towards a more healthful burrito
Fruit and Vegetables
RFI/RFP template including Geographic Preference and cosmetically imperfect seconds for: 1) Fresh produce2) Frozen produce
Chicken
RLL decisions about chicken made within the National Procurement Initiative
1) RWA/MSS drumsticks2) RWA/MSS chicken strips (like fajita without seasoning)
Combined Districts’ Food Priorities: After much deliberation, the work groups are…
Initial foods for Fruits and Vegetables:
”
• Kale• Roasted Root Veg • Berries• Frozen regionally grown produce• Plus: Cosmetically-imperfect regional
“seconds”
Source: commons.wikimedia.org
Source: edinburghselfcatering.wordpress.com
Item Category
Total Dollars
SY 2011-2012 July 2012 to Dec. 2012
Kale 0 0
Roasted Root Vegetables 15,000 6,400
Berries 300,000 140,000
Dark Green Vegetables 1,190,000 790,000
Red/Orange Vegetables 740,000 600,000
Grand Total 12,300,000 8,400,000
Produce Baseline Data
Item Category
Total Dollars
SY 2011-2012 July 2012 to Dec. 2012
Kale 0 0
Roasted Root Vegetables 15,000 6,400
Berries 300,000 140,000
Dark Green Vegetables 1,190,000 790,000
Red/Orange Vegetables 740,000 600,000
Grand Total 12,300,000 8,400,000
Produce Plan:Switch from food items to processes
• Request for Information (RFI) template• Request for Proposal (RFP) template• Both the RFI and RFP will include
language for geographic preference and cosmetically imperfect seconds for:
Fresh produce Frozen produce
USDA Geographic Preference
• Harrison Institute for Public Law at Georgetown University Law Center reviews state, local and district level procurement policy for RFI/RFP compliance
• 3 of the 7 districts have used the RFI process to locate regional sources of fruits and vegetables
Cosmetically Imperfect “Seconds”
Why are we interested?• Typically plowed under - environmental
impacts.• Cost savings (e.g. MPS and Organic
Valley Squash).• Avenue to access
local/organic/sustainable food.
Cosmetically Imperfect “Seconds”
What are they?• Too large, small, or
misshapen.• Cosmetically imperfect (color,
scratches) but same nutritional quality.
What are they not?• Gleaned.• Diseased or nutritionally
compromised.
Source: r3n3.net
Source: 123rf.com
The Power of the Public Plate
Photo by Cynthia Torres
Engagement with USDA
• Seeking transparency in commodity foods sourcing
• Develop capacity for the foods that meet the goals of more healthful, regionally sourced and sustainably produced
• Develop specifications that can be used by large scale industry and small- to midsize-producers/growers
Work Group Food items to start working on
TurkeyClean label turkey roast (whole or sliced):1) Smoked2) Roasted
Beans/GrainsStart with regionally grown and processed pinto beans in shelf
stable, not canned packaging; move towards a more healthful burrito
Fruit and Vegetables
RFI/RFP template including Geographic Preference and cosmetically imperfect seconds for: 1) Fresh produce2) Frozen produce
Chicken
RLL decisions about chicken made within the National Procurement Initiative
1) RWA/MSS drumsticks2) RWA/MSS chicken strips (like fajita without seasoning)
Combined Districts’ Food Priorities: After much deliberation, the work groups are…
Thank you.
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