Spend Down Surplus

How to Mitigate Concerns Around Portion-Size and How to Spend Down The Surplus From Child Nutrition Fund

Cameron Bolender

Anne Wasinger

Krystal Simmons, RDN

Anne Wasinger

Associate Director of Business Development

Anne Wasinger is a proud graduate of Arizona State University, having earned her degree in Marketing with a specialization in Professional Sales from the W.P. Carey School of Business. Her journey with SFE began in 2021 when she joined as a Business Development Intern. Anne’s exceptional skills and dedication as an intern led to her appointment as an Associate Director of Business Development in 2023.

Cameron Bolender

Vice President of Operational Excellence

Cameron brings a complete portfolio of dynamic and operational and technical expertise in support of student nutrition programs. Cameron excels in bringing out the best in on-site teams, through continual development and purposeful leadership, all towards the end of accomplishing school district goals.

Krystal is an incredibly passionate Registered Dietitian who has dedicated her career to making a positive impact in the lives of school-aged children through nutrition. Krystal provides support to districts through menu planning, nutrition programming, compliance, and on-site support.

Krystal Simmons, RDN, LD

Assistant Director of Nutrition Standards and Menu Development

Why SBP & NSLP

• Daily & Weekly Requirements

• Components

• Menu plan rich in whole grains, lean protiens, fruits and vegetables, and dairy

• Emphasis on fruits and vegetable sub group requirements

• Minimizes the risk of nutritional gaps

• Sustainable for the student

• Minimizes Hunger

• Research supports programming

SCHOOL BREAKFAST PROGRAM (SBP)

Grade Groups:

K-12, K-5, K-8, 6-8, 9-12

Required Items:

Milk Vegetable/Fruit/100% Juice Grain

Offer vs. Serve:

Offer 4 items, student must take 3 items, 1 item must be ½ cup of fruit for Reimbursable Meal

Serve Only: (more expensive)

Serve 3 items

BIC or Grab n Go

PRE-K MEAL PATTERN

FOLLOWS CACFP –BREAKFAST & LUNCH

Age Groups

Ages 1-2, 3-5, 6-12, 13-18 (at risk programs)

Serve 3 Components Bkfst

Milk: Must be Unflavored 1%

Fruit: ½ cup

Grain: WG

Serve 5 Components Lunch

Milk: Must be Unflavored 1%

Vegetable: ¼ cup

Fruit: ¼ cup

Grain: WG

Meat/Meat Alternative: 1.5oz

NATIONAL SCHOOL LUNCH PROGRAM (NSLP)

Grade Groups: K-5, 6-8, K-8, 9-12

Required Components:

Fruit

Vegetable and Subgroup

Vegetables Grains

Meat/Meat Alternate Milk

Offer vs. Serve:

Offer 5 components, student must take at least 3 components, one must be ½ cup of fruit or vegetable for reimbursable meal

Serve Only:

Serve 5 components

FAQ’S

 For Offer vs. Serve (ovs) in NSLP what are the minimum component requirements for a reimbursable meal?

• For a reimbursable meal students must choose three of the five components offered with one of those components being a ½ cup of fruit or vegetable

 For NSLP lunch (ovs) can students choose all components for lunch?

• Yes, students can choose all components offered in a given day

FAQ’S

 The regulations establish age/grade groups for the NSLP and SBP. Does this mean that schools must offer different meal patterns to different grade levels?

• Yes. Regulations establish five age/grade groups: two preschool age/grade groups (ages 1-2 years and 3-5 years) and three age/grade groups for K-12 students (grades K-5, 6-8, and 9- 12). The school meal patterns for each age/grade group are intended to result in age appropriate and nutritious meals that promote healthy weight.

 What age/grade groups must a K-8 school use for menu planning?

• If it is not operationally feasible to offer two meal patterns (K-5 and 6-8), a menu planner may offer students in grades K-8 the same quantities of food because the lunch meal pattern quantities for the K-5 and 6-8 age/grade groups overlap.

FAQ’S

 Are large portion sizes available for student athletes?

 The same guidelines/criteria apply for athletes, however, they can choose all components to be part of their meal and can have more than one serving from salad bar offerings

ENCOURAGING FRUIT & VEGETABLE CONSUMPTION

Exposure & Education

 Nutrition Education Programs

 Farmers Markets

 Café displays

 Try it before you buy it

 Taste Testing's

OPTIONS TO SPEND DOWN FOOD SERVICE FUNDS

Wins of Investment

• Expand Capabilities Breadth, and Depth of Program

• Accomplish District/School Goals

• Support the Community

• Improve Participation with underserved students

• Increase Student Engagement

• Increase Program Revenue

• Provide more Avenues for Involvement

• Improve Student Performance

UTILIZATION OF FOOD FUND BALANCES

Mobile Carts

Cook/Hold Cabinets

Fresh Tortilla Maker- Commercial Smokers

Hydroponic Growers- Gardens

Food Trucks

Self -Serve Kiosks

EQUIPMENT

MOBILE CART –BREAKFAST AFTER THE BELL

 Enhance Breakfast Participation

• Provide Service at Student Entry Points In the Morning

• Breakfast After the Bell –Speed of Service

• Behavior Improvement

• 2-3 X Increase of Participation

COOK AND HOLD UNITS

 Enhance dinner program menu variety and efficiency

• Automatic cooking of entrees and sides provides a larger variety of hot food options for after-school programs

• Items are cooked on schedule and held warm in the same unit and at proper moisture and temperature

• Meals can be provided to student diners as scheduled

• Increases menu options beyond cold grab-and-go menu offerings by incorporating commodities items

• Alleviates staffing inconsistency and allows teachers aid to support

EQUIPMENT REPLACEMENT

 Expand Menu Variety and Production Capacity –Examples

• Turbo Chef/Merrychef Ovens- Made to order –Deli and Coffee Shop

• Baxter Rotating Rack Oven – Rotating Rack Ovens for Versatility - High Production

• Rationale Combi- Combines capacity of Dry and Steam for Cooking Capacity –Energy Efficient

• Tilt Skillet-Similar to Grill, but cooks on bottom and side walls. Faster cooking process and uses include: Frying, Steaming, Grilling, Simmering/Boiling, Sauteing/Braising and Holding Proofing

FRESH TORTILLA MAKERS AND COMMERCIAL SMOKERS

 Tasting the Difference. Authentic homestyle preparation

• Lessen dependency on pre-processed and prepackaged items

• Ability to select whole muscle proteins from available USDA commodities

• Wood burning grills allow meats to be prepared on-site

• Familiar smells and tastes that reminds student of home

• Display cooking opportunity allows students to see how their food is produced

EAT WHAT YOU GROW!

 Indoor vertical hydroponic farming system that brings hyperlocal produce to the school café and lowers costs

 In 10 sq feet, a vertical garden can grow over 394 lbs. of fresh, healthy ingredients

 Unlimited programming opportunities, including:

 Food and nutrition education

 STEM program support

 Math and science curriculum

 Reading and writing platform

 Address community food insecurity

SELF-SERVE KIOSK

Keep it fresh. Keep it current. Keep it simple.

 Quick service option for students on the go

 Offers reimbursable meals and a la carte

 Multiple service solutions to fit any school environment: full store fronts, mini stores, or wall malls

 Menus can include salads, sandwiches, wraps and sushi as well as chips, bottled drinks and snacks

 Diminishes Uber Eats/ Door Dash orders and students leaving school grounds for lunch

EXPAND THE CAPABILITY OF YOUR PROGRAM

• Expand Grab n' Go Lunch programs

• Keep Students on Campus

• Accomplish District Goals

• Grow a la carte and Customized programs

• Strengthen partnerships with the community through fun and food focused Services

• Expansion of Involvement in local Farm to School Program

• Engage students with new experiences

• Diversify menu options and enhance speed of service