FOOD SERVICE DEPARTMENT

2012-2013

Healthy Hunger-Free Kids Act 2012

Nutritional Changes

Financial Changes

Department Changes

Maximum # of Grains and Meat Required strict menu planning

No flexibility at site level

Removing certain menu items due to difficulty and challenges

Calorie Range

Nutritional Analysis done on 1 week of lunches

All lunches met guidelines without additional changes

Vegetable Subgroup

Fruits and Vegetables are now considered separate components

6 subgroups with minimum quantities needed to be reached weekly

Additional paperwork at site level More planning from staff each week

when ordering Increase in cost? Increase in waste?

Whole Grain Requirement

50% Whole Grain by 2012-2012

100% Whole Grain by 2014-2015

Currently averaging 87% Whole Grain

Largest increase in cost

Offer Vs. Serve

Students must take 3 out of the 5 components

NEW- Students MUST take a minimum of ½ cup fruit or vegetable in order for the meal to be claimed

Larger fruit sizes, slower moving serving lines, increase waste

Meal Price Equity

Gradual increase in paid lunch and breakfast price

Minimum of 10 cent increase

2011-2012 meal price increase

2013-2014 meal price increase

Additional 6 Cents

Certification process reviewing menus for lunch and breakfast

Additional 6 cents for each lunch served, starting Oct 1st 2012.

Department Changes

Milk vendor changed from Foster Farms to Producers Dairy

Use of one distributor and one supplier for food and supplies

Brown Box vs. Processor

Brown Box Meal Examples

Roasted Chicken- 30 lbs. (60 servings)= $1.91

Corn on the Cob- 96 cobs- $1.91 Whole Wheat Roll- $0.15/ roll

Tortilla- 288 servings = $1.91 Cheese- 30 lbs. (240 2 oz. servings)=

$1.91 “Brown Box” Quesadilla cost: $0.01 Quesadilla through vendor: $0.42