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SELLING TO SCHOOLS: UNDERSTANDING THE FRUIT AND VEGETABLE REQUIREMENTS AND HOW SCHOOLS SOURCE
PRODUCE
October 30, 2019 2:00 pm ET /11:00 am PT
Please Dial In for Audio/Sound:
Phone: 1.800.768.2983 - Access Code: 3033408#
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All lines are muted for the duration of the webinar.
Please chat your questions at any time in the chat
box function on your screen.
This webinar will be recorded and sent to all
registered attendees.
Much time for discussion & questions
Webinar Logistics
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SELLING TO SCHOOLS: UNDERSTANDING THE FRUIT AND VEGETABLE REQUIREMENTS AND HOW SCHOOLS SOURCE
PRODUCE
October 30, 2019 2:00 pm ET /11:00 am PT
Please Dial In for Audio/Sound:
Phone: 1.800.768.2983 - Access Code: 3033408#
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Who We Are
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Our Five Mission Areas
1. Bringing members together to build relationships to help
grow their businesses
2. Shaping government policy that affects the fresh produce
industry
3. Developing solutions and tools to help member
organizations address complex issues
4. Providing individual training and education to enhance
5. Growing fresh produce consumption for long-term
success
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United Fresh Staff
Andrew Marshall
Director, Foodservice and
Foundation Partnerships
(202) 303-3407
Mollie Van Lieu
Senior Director, Nutrition Policy
(202) 303-3403
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SELLING TO SCHOOLS: UNDERSTANDING THE FRUIT AND VEGETABLE REQUIREMENTS AND HOW SCHOOLS SOURCE
PRODUCE
October 30, 2019 2:00 pm ET /11:00 am PT
Please Dial In for Audio/Sound:
Phone: 1.800.768.2983 - Access Code: 3033408#
-
Support the achievement of all students by expanding food access, serving healthy, tasty meals, and providing learning opportunities about
nutrition, cultural foodways and the food system.
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Overview
57%
FREEOR REDUCED
80,000+Students in AISD
31%
52%
of studentsEAT BREAKFAST
of studentsEAT LUNCH
Serving
75,000
Meals Per Day
111KITCHENS SERVING
130CAMPUSES
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Focus Areas & Programs
Work Areas:
Food Access
Nutrition Education
Sustainability
Cafeteria is a Classroom:
Nutrition
Cultural Foodways
Food System
Programs:
School Breakfast Program (SBP)Breakfast in the Classroom
Breakfast After the Bell
National School Lunch Program (NSLP)
After-School MealsAfter School Snack Program (ASSP)
Supper (CACFP): Hot Plated,
Fast and Fresh
Fresh Fruit & Vegetable
Program (FFVP)
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MenusTarget meal price: $1.08
~ $0.20-$0.30 for fruit/veg
Not limited to sides
Vegetables center of the plate
Seasonal Menus
Local, Sustainable
Clean labels
Scratch cooking
Global flavors
Daily salad bars
Self-serve options
More fresh options at breakfast
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Sourcing Produce
Farm to School, DOD,
Commodity
Produce Distributor
Work with School Food Service to
Connect with their Produce
Distributor
What we look for:
Volume
Cost
Labor
Safety
Logistics
Good Food Purchasing
Program (GFPP) StandardsCommunications with
DistributorProvide menus for the following
school year in the Spring
Regular communication throughout
the year
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Please connect with us through our social media outlets:
Social Media
https://www.austinisd.org/nutritionfoodserviceshttps://www.instagram.com/austinisdfood/
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Fruits and Vegetables in
Child Nutrition Programs
USDA, Food and Nutrition Service, Child Nutrition Programs
Anne Garceau, MS, RDNProgram Analyst
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Data Sources: What We Eat in America, NHANES 2007-2010 for average intakes by age-sex group. Healthy U.S.-Style Food Patterns, Dietary Guidelines 2015-2020.
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100,000 schools
National School Lunch Program
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100,000 schools
30 million students
National School Lunch Program