Produce Marketing Essentials

1. Anne Arundel County Public Schools Produce Marketing Essentials March 2014

2. Jodi Risse MS,RD,LDN Supervisor Food and Nutrition Services Anne Arundel County Public Schools

3. Supervisor of Food and Nutrition for 6 years • Registered/Licensed Dietitian • 24 years of experience • Undergraduate Degree in Dietetics • Masters Degree in Marketing • I’m a Mom of two elementary school age children

4. Risse Girls

5. Anne Arundel County Public Schools • School Sites – 118 • Student Enrollment – 79,000 • Free and Reduced-Price Eligibility – 31.84% • Projected Revenue – 26 million dollars • Breakfast ADP – 12,660 • Lunch ADP – 27,167 • Afterschool Meals FY13 – 63,769 • Summer Meals FY13 – 86,692

6. AACPS History • Offered traditional fruits and vegetables, mostly canned, never fried • 2007 wrote local produce into the produce bid • 2008 began Tasting of the Rainbow • 2008 Participated in the first farm to school week • 2009 first Tasting of the Greens • 2010 expanded to Tasting of the Reds and currently even the Blues

7. AACPS Produce Bid Add new language to include local produce Add new fruits and vegetables Increase the amount of fruits and vegetables offered Develop a plan to incorporate local produce

8. AACPS Local Language 2.12 Local Produce Program • Anne Arundel County Public Schools intends to offer locally grown produce as often as price, availability and quality are acceptable. The Bid Work Sheet provides for pricing for locally grown produce that is not otherwise specified in the Bid Specifications. Bidders shall state their cost over the price paid per case by the Bidder. Successful Bidder shall be required to provide their invoice as proof of their purchase price. • Locally grown produce is defined as produce that is grown within a one hundred – fifty (150) mile radius of Anne Arundel County. Items purchased by AACPS shall be determined by availability and school menus.

9. Local Produce • Offer Local Produce beginning in 2008 • Expand offerings each year • 2008/2009 – 38,074 lbs. • 2009/2010 – 46,225 lbs. • 2010/2011 – 55,859 lbs. • 2011/2012 – 93,009 lbs. • 2012/2013 – 136,211 lbs. • Participate in State Celebrations

10. AACPS Tasting of the Rainbow Offer a new fruit or vegetable every month Try produce not currently on the menu Promote to parents and community on menu Include Registered Dietitians from the Department of Health in selection of items

11. Tasting of the Rainbow Offerings • Yellow Pepper • Purple Cauliflower • Pumpkin • Rainbow Radish • Sugar Snap Peas • Chickpeas

12. AACPS Farm to School Hebron-Harman Elementary

13. AACPS Farm to School Southgate Elementary

14. AACPS Farm to School Southern Middle

15. AACPS Tasting Parties • Developed with Department of Health • Transitioned to parent sponsored event • Addition of colors each year • Offer to Elementary Schools with some Middle Schools • Maintain a tool kit for parents and community members

16. AACPS Tasting Party Annapolis Elementary

17. AACPS Tasting Party Bates Middle

18. AACPS Tasting Party Tasting Event Planning Guide http://learntolivehealthy.org/ltl_healthykids.asp

19. Parent Involvement Healthy Celebrations Tasting Event Healthy Fundraising Role Modeling Ask your child this question: What fruit and/or vegetable did you have at school lunch today?

20. AACPS Unlimited F&V • Focus on Fruits and Vegetables • Add fresh produce to the menu to include 8 items a day offered on the salad bar • Develop a standard for line setup and offerings • Begin to offer roasted vegetables • Enhance the roasted vegetables offered

21. AACPS Picture of Lunch

22. AACPS Picture of Lunch

23. Nutrition Break • Offered in all schools • Provide prior to exams • Include fruit, grain and protein • Began five years ago • Communicate the importance of healthy food choices • Develop good eating habits with starting the day with breakfast

24. AACPS Student Thank You

25. Thank You