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Great Trays
Our beginnings
Our accomplishments Progress and possibili es in school nutri on
Our legacy Great Trays life beyond funding
Our hopes If we could make a wish...
Annual Report July 2012
Office of Statewide Health Improvement Ini a ves 85 East Seventh Place, Suite 220, PO Box 64882 St. Paul, MN 55164‐0882 651‐201‐5446
Healthy school meals for Minnesota kids
Our beginnings What is a Great Tray? Our project began with a vision. A great tray has a meal with colorful vegetables and hearty whole grains that is low in sodium and saturated fat and free of trans fat. But a great tray is also prepared by highly‐trained staff in a well‐equipped kitchen, and served with a smile. The system purchases foods locally when possible and op mizes nutri on without breaking the bank. In short, every part of the school nutri on system is pulling in the same direc on: providing great food to kids.
Minnesota’s Great Trays Partnership was formed in 2010 with funding from the Centers for Disease Control and Preven on. During the two‐year grant, Great Trays sought to provide training for school nutri on leaders, to promote cost savings to allow schools to buy healthy foods, to improve access to healthy foods, and to support schools in addressing barriers to serving healthy meals.
Read on to learn more about what we’ve accomplished by working together and what lies ahead.
The Great Trays Partnership
Minnesota Department of Agriculture | Minnesota Department of Educa on | Minnesota Department of Health
Minnesota Department of Human Services | Minnesota School Food Buying Group | Minnesota School Nutri on
Associa on | University of Minnesota Extension | University of Minnesota School of Public Health
The importance of partnership Our partnership is an extraordinary collabora on of eight state‐level organiza ons that grew to appreciate the unique skills and passion each group brought to growing healthy children.
Early on we realized a strong successful partnership would require all of us staying focused on our shared goals. With our partners we developed eight guiding principles to support our work. These principles provided a frame to explore our differences and work together to accomplish our goals.
In the beginning, things were messy and some of our messaging missed its mark. Rather than hide from these challenges, we embraced them and learned to listen and respond to each other, focus on our shared goals, be and stay on the same page, and pay a en on to other stakeholders who care deeply about healthy children. Our guiding principles helped us get there. As a result, partners have commi ed to sustaining the work our collec ve efforts allowed us to establish.
Our partnership provided the infrastructure and capacity to support healthy school meals in Minnesota and can serve as a collabora on model for other states seeking to do the same.
“Great Trays has benefi ed many MSNA members and introduced schools to us… There are strong benefits to networking and collabora on… Great Trays helped make more of those connec ons.”
Melissa Anderson, MSNA Nutri on Chair
Great Trays Guiding Principles
Shared mission
Customer focused
Use posi ve language
Inclusive of diverse perspec ves
Respec ul
Teach and allow for risk‐taking and crea vity
Incorporate fun, ac ve learning approaches
Remain flexible to new approaches
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School nutri on professionals had access to skills‐based training Great Trays workshops were offered in 20 loca ons
throughout the state and reached 78 percent of
independent school districts with self‐operated lunch
programs. More than 500 food service professionals
a ended one of the workshops. Those who a ended the
workshops reported feeling be er prepared to tackle
the many tasks that lie ahead, including planning healthy
menus, managing the costs of healthy foods, iden fying
healthier products from vendors, training staff and
marke ng their lunch programs.
Quotes from a endees:
“[The training] opened the door to realize that
you are not alone.”
“You went home feeling like you could
make the changes.”
“There was so much informa on. I go through it frequently and am always finding new things.”
Our accomplishments Schools received me‐saving equipment Great Trays awarded 163 equipment grants to schools
that a ended both of the workshops. According to
equipment recipients, the top benefits of receiving the
equipment were being able to start ge ng ready for the
new USDA rule, decreasing the me needed to prepare
lunch, being able to offer new types of fruits and
vegetables, and being able to offer more op ons of fruits
and vegetables to choose from.
Minnesotans are more aware of the vital role of Farm to School programs One of the unan cipated outcomes of Great Trays was
the produc on of the 30 minute “Growing Our Future:
Farm to School” documentary. It aims to spark
discussions among policy makers at the local, state and
na onal levels. It comes at an important me in U.S.
history as the na on faces the alarming rates of
childhood obesity and rising health care costs. It
premiered in April 2012 and has been screened in 25
communi es by over 1000 people in Minnesota.
Informa on about the documentary is available at
h p://www.extension.umn.edu/farm‐to‐school/
documentary/
“Kids no ced
the change when we ran out of local produce; they like it much be er!” —A Minnesota Food Service Director
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Healthier foods are more accessible Minnesota School Food Buying Group (MSFBG) par cipants
are enjoying savings on even more healthy foods. Seventy‐
five new and revised product specifica ons were
developed, which resulted in ghter control on sodium and
saturated fat. And new whole grain‐rich products and fruits
and vegetables were added to the product list. Of the 212
products that were awarded bids in 2011‐12, 63 received
the IN (improved nutri on) designa on, meaning they met
at least two nutri on standards.
At the end of the two year project, 51 percent of the food
items on the MSFBG product list met at least two nutri on
standards compared to 37 percent at its start. And 42
percent of the servings purchased met at least two
nutri on standards at project end, compared with 36
percent at the start.
More schools have access to cost savings When Great Trays began, 85 districts par cipated in
MSFBG. Thirty‐five new districts signed up for MSFBG
during the project period, allowing them access to cost
savings that could poten ally offset some of the increased
costs associated with implemen ng the new USDA
requirements. At baseline, 68 percent of Minnesota’s
Our accomplishments public school students a ended a school that par cipated
in MSFBG; by follow‐up, this number rose to 76 percent .
Though par cipa on in the buying group increased, only
half of workshop a endees who were eligible took
advantage of the discount on the MSFBG annual fee. Our
survey data give some clues about why this might be;
there is considerable confusion about how the buying
group works and who benefits from it. There is s ll great
opportunity for schools to benefit from the cost savings
on nutri ous foods through par cipa on in MSFBG.
Addi onal work is needed to help schools understand the
poten al value of coopera ve buying through a group like
MSFBG.
School meals are healthier Many school districts reported making changes to their
menus, whether or not they a ended a Great Trays
workshop. Menu data and food service director survey
data showed schools moving in the right direc on in all
categories, including trans fat, saturated fat, sodium,
whole grains, and colorful vegetables (though not all
changes were sta s cally significant).
But Great Trays a endees reported making MORE
changes in a few key areas, including reducing sodium,
serving legumes, preparing simple, made‐from‐scratch
menu items, and arranging the serving line to promote
healthy choices.
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Although the Great Trays ini al
funding will end on August 3, 2012,
the work will live on in many ways.
Here are just a few:
The Great Trays Training
Coali on (a partnership of the
Minnesota Department of
Educa on, Minnesota School
Nutri on Associa on, University
of Minnesota Extension and
MDH) was formed to provide on‐
going coordina on and support
improvement around
professional development for
school nutri on professionals.
Great Trays workshop content
has been integrated into a 10‐
hour core nutri on course for
MSNA members, called
“Nutri on Building Blocks for
Great Trays.”
Great Trays workshop content
Our legacy has been integrated into online
training courses via University of
Minnesota Extension that will be
available to anyone at no charge.
The online courses should be
available in August.
Great Trays tools and products
will con nue to be available
online through Extension’s
website. And the Great Trays
menu planning spreadsheets will
be disseminated by the School
Nutri on Associa on free of
charge.
Hands‐on trainings on sodium,
whole grains and fruits and
vegetables that were developed
by Extension will con nue to be
available to Minnesota school
districts on a fee basis.
The innova ve Great Trays Tickler
E‐newsle er is being used by the
Minnesota Department of
Educa on as a regular
communica on tool with
Minnesota Schools.
MSFBG con nues to ghten
product specifica ons and
develop new communica on and
promo on tools for MSFBG
stakeholders.
The Public Health Law Center
(PHLC) has developed tools to
raise awareness of regula ons
and policies that impact school
food purchasing. These tools will
soon be available at the PHLC
website.
Minnesota’s school nutri on
professionals are poised to meet
the new USDA nutri on
standards— and they have a head
start thanks to the tools and
support provided by Great Trays.
In their words “We have received so many compliments this year on the great tas ng
food… And a lot of it has to do with the items available through MSFBG! The
all‐beef franks, chicken nuggets, spaghe sauce, corn dogs, juice and yogurt
all are different products than we have used in the past and each one has had
its share of ‘this is way be er than last year’ from kids and staff. We have
been able to offer…bread items that have added 'freshness' to our menu. And
the price! We will save $1,000 this year just in ketchup alone with the MSFBG
bid.” —Rhonda Amundson, Thief River Falls Schools
“A er four of us a ended the Great Trays trainings, we don’t ques on the
‘why’ anymore. We don’t spend me having those nega ve conversa ons.
We spend more me talking about how we will achieve it and encouraging
other staff that these changes can be done.” —Pat Osterberg, Minnewaska
Schools
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Our hopes Goethe is quoted as saying, “Knowing is not enough; we must apply. Willing is not enough; we must do.” In that spirit, Great Trays has tried to transcend the collec on of informa on to applica on and ac on. However, our to‐do list was long and there is more work to do. Here are just a few of the lessons shared by food service directors about future needs of the school nutri on workforce. If we could make a wish, here’s what we would ask for.
Front‐line training Hands‐on training for front‐line kitchen staff is key if
schools are to be ready to implement the new USDA
school meal requirements. The most effec ve trainers
have on‐the‐ground experience.
Redesigned kitchens
Inadequate kitchen facili es, equipment and storage
space limit how much school food professionals are able
to do. Kitchens designed with today’s needs in mind will
make it more possible for schools to succeed.
Regional aggrega on Many directors talked about the challenges of finding
local food producers, having consistent access to locally
grown foods and ge ng foods in a useable, affordable
form. Regional food hubs would go a long way to address
these challenges and strengthen the local economy.
Simpler access to USDA Foods USDA has made many posi ve changes to USDA foods, vegetables are low in sodium, reduced fat— low sodium cheese is available to schools, as are whole muscle chicken legs. Yet many districts and states have inconsistent access to the full list of foods available through USDA foods. All districts and states should have easy and mely access to nutri ous USDA foods.
Support for smaller school districts
One thing that we heard consistently from food service
directors in Greater Minnesota is that many of the
available resources don’t really apply to smaller rural
school districts. Addi onal research is needed to learn
more about the needs of smaller schools so that they can
receive the support they need.
More of what works
The experience of some of the most successful food
service directors backs up the Great Trays messages. Food
service directors need ongoing support in marke ng their
programs, winning support from administrators, balancing
complex procurement prac ces, encouraging students to
try new foods and more.
Addi onal opportuni es for peer to peer learning
Food service directors told us that their peers were a vital
resource for learning. As future programs are designed,
we hope they can foster even more opportuni es for
networking among school food service professionals.
Support for Farm to School
Everyone needs to pull together to help local economies
thrive, farmers grow their business and ge ng kids access
to healthy food. We need regional food hubs, schools with
salad bars and school gardens, farmers making local
connec ons and everyone realizing the connec on
between the food system and health.
Printed on recycled paper. This publication was supported by a cooperative agreement from the Centers for Disease Control and Prevention (CDC)
(3U58DP001974‐01S4). Its contents are solely the responsibility of the authors and do not necessarily reflect the official views of the CDC, the
Department of Health and Human Services, or the federal government. July 2012
Visit us online www.health.state.mn.us/schools/grea rays
www.extension.umn.edu/health/great‐trays/
If we could
make a wish