school food focus, upper midwest regional learning lab, kymm mutch presentation 10 28 13
TRANSCRIPT
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Kymm Mutch, MS, RD, CD
Great Lakes Regional Farm to School Meeting
October 28, 2013
Regional Learning Lab Project Director
A Program of Public Health Solutions
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Moving F2S into the Cafeteria via Procurement Practices
• School Food FOCUS • The Upper Midwest Regional Learning Lab
• Who we are • What we are working on
• Understanding Procurement Pathways • Supply chain research • School district engagement • Specifications for HRS foods
• How we are helping districts with Geographic Preference • Harrison Institute for Public Law • Regional Produce RFI
• Examples of progress
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The Power of the Public Plate
Photo by Cynthia Torres
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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.
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Supply Chain Discovery
Policy Peer Learning
Procurement change
Process Of Procurement Change
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FOCUS Approach and Values
Participatory and stakeholder-driven
Comfort with, or at least tolerance for, not knowing
Co-learning and knowledge co-creation
Transformational leadership
Systems change
It’s all about relationships
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Upper Midwest Regional Learning Lab
• 2012 launch of first multi-district Learning Lab Builds on collaborative methods and lessons learned
in single-district Learning Labs
Redirects procurement toward more healthful, regional and/or sustainable (HRS) foods
Funders: W.K. Kellogg
Kresge
Surdna
Lowenstein
Robert Wood Johnson
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Regional Learning Lab School Districts
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Upper Midwest Regional Learning Lab
State School District District Partner
Illinois Chicago • Aramark • Healthy Schools Campaign • FamilyFarmed.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 Cleveland Ohio State University Extension
Additional Partners Great Lakes Region Farm to School Network (staff located in Wisconsin) Asian Food Solutions, Inc. (Headquarters located in Ohio) Northeast Iowa Food and Fitness Initiative
Participating School Districts and Partner Organizations
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Upper Midwest Regional Learning Lab Student Enrollment for School Year 2012-2013
Photo Source: www.flickr.com/photos/usdagov/6241138870/
Total Enrollment: 690,533 Students-Lunches served daily: 430,000
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Regional Learning Lab Districts Total Combined Food Service Operating Budgets for 2012-13 School Year
Combined Food Expenditures $215 M Combined Operating Expenditures $190 M Total Combined Operating Budgets $405 M
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A Simplified Food Supply Chain
Melanie Pullman, Food Supply Chain Management: Economic, Social and Environmental Perspectives, 2012.
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• Determine Baseline
• 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
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Work Group Food items to start working on
Turkey Clean label turkey roast (whole or sliced): 1. Smoked (ham with natural or no nitrates) 2. Roasted
Beans/Grains
1. Start with regionally grown and processed pinto beans in shelf stable, not canned, packaging;
2. Move towards a more healthful burrito
Fruit and Vegetables
RFI/RFP template including Geographic Preference and Cosmetically Imperfect Seconds for: 1. Fresh produce 2. Frozen produce
Chicken RLL decisions about chicken made within the National
Procurement Initiative (NPI) 1. RWA/MSS drumsticks 2. RWA/MSS chicken strips (like fajita without seasoning) 3. RWA/MSS chicken packed by part
Combined Districts’ Food Priorities: …
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Item Category Number
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
Baseline Turkey Data
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Baseline Turkey Data
Manufacturer Number of items
SY2011-2012 July 2012 to Dec 2012
Total Pounds Total Dollars Total Pounds Total Dollars Jennie-o Turkey Store 47 1,300,000 $ 2,400,000 550,000 $ 960,000
Butterball 1 200,000 $ 230,000 120,000 $ 150,000 Foster Farms 4 84,000 $ 130,000 27,000 $ 46,000
Rose 1 29,000 $ 68,000 11,000 $ 25,000 J T M Food Group 2 23,000 $ 47,000 26,000 $ 52,000
USDA 5 81,000 entitlement 55,000 entitlement Patuxent Farms 1 19,000 $ 23,000
Conagra Food Sales 1 14,000 $ 18,000 6,500 $ 8,900 Ferndale 2 8,200 $ 14,000 36,000 $ 65,000
House of Raeford 1 2,100 $ 4,300 100 $ 200 Perdue 1 3,900 $ 6,300
Midamar Corporation 1 900 $ 5,500 900 $ 5,500 Hillshire Brands 1 2,200 $ 4,400
AdvancePierre Foods 1 300 $ 1,100 Leons Texas Cuisine 1 400 $ 1,000
Total 70 1,800,000 $ 3,000,000 830,000 $ 1,300,000 Jennie-O share 67% 74% 80% 66% 72%
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Baseline Bean 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
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Manufacturer Number of products
Dollar Usage SY2011-2012 July 2012 to Dec. 2012
Allens 1 0 18,000 Angelina's Appetizers 1 54,000 24,000
Assltonsdm 1 9,800 6,500 Basic American 3 10,000 14,000
Bruce Foods Corp 2 2,300 8,200 Bush Bros. 8 34,000 124,000
Captain Ken's 2 13,000 26,000 Conagra Food Sales 3 1,400 23,000
El Pasado 3 36,000 0 Foster Poultry Farms 1 32,000 0 Kelley Bean Company 1 0 2,100
Knorrkerry 1 4,000 0 Lakeside Foods 5 17,000 272,000
Los Cabos 4 170,000 153,000 Michigan Maid 1 0 800
Monarch 1 2,600 0 Private Label 2 3,300 0
Ready Foods Inc 1 0 3,500 RFS-cedar Rapids 1 0 3,400
USDA 11 6,800 $517,000 estimated Weigh Brothers 1 61,000 0
Grand Total 54 456,000 1,194,000
Baseline Bean Data
Note: Missing some data
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Common uses in School Meals:
• Baked beans • Bean chili • Black bean & corn salsa / salad • Salad bars • Hummus (mixed reviews) • Dried peas and lentils (little use)
Source: www.nuggetmarket.com
Source: www.simplyrecipes.com
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Produce Baseline – a work in progress
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Initial Thoughts on Fruits & Vegetables:
”
• Kale • Roasted Root Veg • Berries • Frozen regionally grown produce • Cosmetically-imperfect regional “seconds”
Source: commons.wikimedia.org
Source: edinburghselfcatering.wordpress.com
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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
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RFI for Local Fresh and Frozen Produce
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Sought specific information:
1. Availability of local produce, including CIS 2. Capacity to aggregate, process and freeze
locally grown produce 3. Gaps in infrastructure that inhibit capacity
to serve large urban school districts
Local Fresh and Frozen Produce RFI
While projected pricing is requested, it is not binding and does not impact individual school districts current procurement practice. Information from this RFI will be used to determine practicality of local produce procurement and to develop a bid template for future local fresh and frozen produce that may be used by the identified districts and other districts for the following school year
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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
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• Why are we interested? • Typically plowed under - environmental impacts. • Cost savings
• (e.g. MPS & Organic Valley Squash).
• Avenue to access local/organic/sustainable food.
Source: viroquafood.coop
Cosmetically Imperfect “Seconds”
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Geographic Preference and Produce
• Geographic Preference Primer at www.schoolfoodfocus.org
• UMRLL Districts’ procurement documents reviewed and updated by the Harrison Institute for Public Law at Georgetown University Law Center
• Clearly stated intent to value local purchases creates awareness of local procurement
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Supply Chain Conundrum: Transparency vs Traceability
Transparency – knowing who/where product comes from before the purchase is made
Traceability – knowing who/where product comes from after the purchase is made
Transparency is the gold standard, traceability is the first step
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Locally grown Wisconsin Harvest Medley
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Roasted Root Vegetable Blend
Source: edinburghselfcatering.wordpress.com
• Carrots, Parsnips and Sweet Potatoes • Carrots grown by Growing Power • Carrots grown on Sysco owned land • Partnership that is greater than the sum of the players involved!
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Roasted Root Vegetable Blend
Source: edinburghselfcatering.wordpress.com
• WI DATCP grant to develop local crops
• Goal: 100,000 servings to students in Oct.
Educational materials are available – Contact [email protected]
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Supply Chain Work in Process: Farm to School via DoD Fresh
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DoD Local Produce spend by State Data from 2011-12 School Year
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National Procurement Initiative for Chicken:
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National Procurement Initiative (NPI)
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Wanted: Healthier chicken— on the plate AND in the environment.
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15 NPI Districts’ Chicken Procurement SY 2011-2012
NPI Combined Purchasing Power
Commercial / Open Market Total: ~$9.4 Million
USDA Foods / Commodity* Total: ~$18.2 Million
$ 27.6 Million =GRAND TOTAL
* Includes direct diversion processing costs
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Chicken Baseline: #1 center of the plate protein served in School Lunch
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Institutional procurement of chicken grown without antibiotics or with minimal, safe, sustainable (MSS) use.
Replacement of “formed” items (i.e. nuggets) made with additives and fillers with minimally processed whole muscle chicken.
Increased use of fresh and fresh-frozen chicken.
NPI Change Goals
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Thank you.
www.schoolfoodfocus.org
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