ringing the supper bell march 2, 2014, d.c. how to implement, optimize, and promote after school...

Ringing the Supper Bell

• MARCH 2, 2014, D.C.How to Implement, Optimize, and Promote After School Supper ProgramsBrenda Padilla, M.S., Director II Sacramento City Unified School DistrictSacramento, California [email protected]

http://www.schoolnutrition.org/


• Sacramento City USD - Established1854– 11th largest District in California– 47,000 students enrolled in meal programs– 77 school sites– 72.3 % needy enrolled– Provision 2 sites - 33@ lunch – All breakfast sites– Over 6500 Suppers served/day

• Serve 61 after-school District Supper sites in schools, community programs/housing developments and charters

• Serve Suppers to all grades in K – 12



• What is the At-Risk After-School Supper? The Child and Adult Care Food Program (CACFP) provides

federal funds to serve a meal and/or a snack to children during the after school hours throughout the school year

The expansion authorized in the Healthy, Hunger-Free Kids Act of 2010 authorizes the program to be in all 50 states. (More $$$)

The meal can be served at any time during the after school program

The meal can be served hot or cold



• What is the At-Risk After-School Supper? Operates afterschool during the regular schools year. May operate on weekends, holidays, or school vacations. May not operate in the summer, unless kids are in a Year Round

school and on track in the summer. Must be located in the attendance area of a school in which 50

percent of enrolled students are eligible for free or reduced-priced meals.

Must provide afterschool care with an educational or learning enrichment component.

May serve other children who are not participating in the educational or learning program – including Siblings not in the program!



Reimbursement Rates Type of Meal Served Free (2012-13) Free (2013-14)

Supper $3.0875 * $3.1625 **

Vs.

Snacks $0.78 $0.80* 2012-13 includes .2275 cash in lieu of commodities

**2013-14 includes .2325 cash in lieu of commodities



THE SACRAMENTO STORY

Outside contracted program vendors vying to sponsor suppers on our sitesContrary to our Program Agreement with themRequire all after-school programs use SCUSD Food Services for the suppersDecentralized Food Services



THE SACRAMENTO STORYMost sites already had afterschool snack programs, but

kids were still hungry. Transitioned to supper meals.

Opened a production kitchen (at school not being used)

Created 20 short-hour (3.0) positions and one 7-hour

supper supervisor position

Created three 7-hour transport drivers



SCUSD HISTORICAL SNAPSHOT

2011-12 (Snacks - NSLP in after-school enrichment) 907,468 snacks @ $0.74 =$689,675

2011-12 (CACFP Suppers: March – June)152,865 Suppers@ 2.993= $457,448

Snacks + Suppers = $1,147,123.00

2012-13 Snacks Vs Suppers: Projected 2013 YE Total 476,614 snacks @ $0.76 ($ 371,759) 1,012,149 suppers@ $3.0875 ($3,125,010)= $3,496,769

Over three-fold increase in services to students



BOTTOM LINE-Labor: 20%-Food & Supplies: 45-50% (Can spend more on quality food)-Start up costs:

- Refrigeration - $70,000- Refrigerated Transport Vehicles - $330,000 -Transport ice chests/insulated Bags - $30,000

-Other operational costs: Approximately 30%

•Serve over 6500 Suppers/day


Ringing the Supper Bell BOTTOM LINE (CONT.)

Supper Kitchen - Average MPLH* ~ 100

Supper Kitchen + Transport to sites MPLH* ~83

* MPLH = Meals Per Labor Hour



WHY SERVE SUPPERS? THE BENEFITS:•Children get the nutrition they need

– Focused learning•Generates revenue•Increase reimbursement Vs. Lunch•Increase participation•Youth Development states it helps stabilize attendance in after-school•Helps showcase your other programs•Provides an opportunity for nutrition education•Helps build community partnerships•Provides jobs for your staff



WHY SERVE SUPPERS? THE BENEFITS: (CONT.)•Sustainable, entitlement funding•No cap on the number programs participating•No cap on the number of years a program can participate•Can Serve the Snack & the Supper!•Ease of Implementation

– When applying, you don’t have to submit a budget– Spend your $$ on ANY CN expense– No menu production records– Easy point-of-sale



LESSONS LEARNED Transitioned sites to supper program starting with

highest needy. Took six months to roll out all sites (over two school years)

Spend time up front on operations/trainingYouth Development staff serve the mealsSites had the option to provide only suppers or both

snack and supper Cold meals packaged from production center



LESSONS LEARNED

Un-served supper used for lunch next day No Central Kitchen – worked out of closed Bistro This year moved operations to a closed school MP Room Started as a pilot – Why? Staffing – Nutrition staff prepare the meals. Had to run it awhile to determine need

-Union contract Menu – Trial and error



CHALLENGES

Equipment/storage spaceRefrigeration space –

Shelf stable Milk (student acceptability) – want to transition to freshYouth Development site coordinator training/turnoverNutrition staff gone for the day (serving time 2 pm – 6 pm)- Custodial issues/needs Not yet able to provide Hot supper



STRENGTHSEasy transition (Already providing snacks for sites) All sites follow the same menu Prepackaged mealYouth Development staff complete MPR, HACCP, & Meal Count forms & submit student daily attendance monthlyBuild partnerships with other district departmentsDemonstrated value of Central kitchen (helped pass Bond)Streamlined Requirements


STRENGTHSOnly need to Keep a roster or sign in sheetMeal Counts only (Point of Service NOT required)Schools may follow the NSLP timing of visits. (Less visits than with preschool Child Care!)It’s Easy

Meal Pattern simple Schools may use Offer Versus Serve No eligibility documents required – all meals are reimbursed at the

free rate!


FEEDBACK/REACTIONSStudents Enjoy the mealAre not hungry anymore in afterschool program

StaffMore jobs for Nutrition staff Site coordinators don’t mind taking meals counts & serving meals

ParentsKids are not “starving” when they reach home Helps family budgetNo Complaints about supper conflicting with dinner (at home)


SAMPLE MENU(S)Turkey on a Wheat Bun Celery Sticks w/RanchSliced Orange WedgesMilk (Not shown)

* See full monthly menu handout for more examples


SAMPLE MENU(S)


Questions?

Links/Helpful Web Sites

CACFPhttp://www.cde.ca.gov/ls/nu/cc/mgmb.asp FNS, USDA

http://www.fns.usda.gov/cnd/care/Afterschool.htm Afterschool Networkwww.afterschoolnetwork

ringing the supper bell march 2, 2014, d.c. how to implement, optimize, and promote after school...

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