Food Service Update

1. Food Service Update

2. Introductions • Today’s Agenda • New Meal Regulations - USDA

3. USDA NEW Meal Pattern What YOU need to know in 2012

4. ~ Overview ~ NEW USDA Regulations • History • New Meal Pattern/Components • How They Impact Our Program • Offer vs. Serve • Monitoring & Compliance • Wrap up/Conclusions

5. Background • National School Lunch Act • Meals must reflect the Dietary Guidelines for Americans • Healthy, Hunger-Free Kids Act of 2010 • Addresses child nutrition issues • Makes comprehensive changes to school nutrition • Based on recommendations from the Institute of Medicine

6. Age/Grade Groups • Same age/grade groups for NSLP and SBP: • K-5 • 6-8 • 9-12 • In the SBP, the change takes effect in SY 2013-2014 to ease burden on program operator • Food-Based Menu Planning approach is utilized

7. New Meal PatternKey Differences From Previous Pattern • Daily serving of fruits; daily serving of vegetables • Weekly vegetable variety required • Weekly bean/legume choice required • Weekly meat/meat alternate ranges, daily requirement • Increased whole-grains

8. The Rules • Must choose at least ½ cup of either fruit or vegetable • Students may select a combination of fruits and/or vegetables to meet the ½ cup fruit and/or vegetable requirement • Schools may no longer choose the “four of five” option at middle/elementary schools (Offer vs. Serve)

9. Meal Components • Meat/Meat Alternates • Requirements for lunch only • Minimum per day: • 2 oz equivalents for Grades 9-12 • 1 oz equivalents for Grades K-8 • Weekly requirement for each age group • Variety encouraged: • Tofu and soy yogurt accepted as alternates

10. Meal Components Grains • Daily and weekly serving ranges at lunch and breakfast – limits on portions based upon age • Initially, at least ½ of grains offered during the week must be whole grain-rich (50% of product contains whole grains) • In SY 2014-15, all grains offered must be whole grain-rich • 2 grain-based desserts allowed per week

11. Meal Components • Fluid Milk • Allowable options: • Fat-free (unflavored or flavored) • low-fat (unflavored) • fat-free or low-fat (lactose-free) • Must offer at least 2 choices • Students may decline under Offer vs. Serve

12. Dietary Specifications • Daily Requirement • Trans fat free • Weekly Average Requirements • Calories – minimums and maximums by age • Sodium – phased in over years • Saturated fat (<10% of Calories) FYI: Taher menu has been trans fat free since 2007

13. Dietary Specifications • Weekly calorie ranges - Minimum and maximum - established over course of week -Effective SY 2013-14 for SBP -Effective SY 2012-13 for NSL

14. Ensuring Compliance • The immediate focus is on technical assistance and corrective action • USDA assisting with implementation • Compliance remains expected • Immediate fiscal action if a food component is missing (as currently done)

15. Reimbursement Increase • Six Cent Reimbursement Increase • Provision of HHFKA • Interim Rule published Spring 2012 • Funding available to SFAs October 2012

16. What does it all mean?Taher is already on track! • Fruit & Vegetable Bars—offered for years • More fresh, local, and less processed foods • Scratch recipes – chef-developed • Harvest of the Month • No trans fats; No MSG • Lower sodium; rBGH Free Milk • Follow Food4Life Menu Guidelines • Provide nutritional analysis • Educational flyers for students, faculty and parents

17. Challenges & Opportunities

18. Thank You!