Fresh Fruit & Vegetable Program

1. Fresh Fruit &VegetableProgram NJ Department of Agriculture 2013-2014

2. Fruits and Vegetables --- MORE!!!

3. Who Gets the Fruits and VegetablesParticipants: • For all children who attend the school including half or full day pre-K or K • NOT for community residents or adults attending after school functions • Teachers may participate with their students • MAY NOT be withheld or used to discipline children

4. When to Serve Fruits & Veggies • At discretion of each school • CANNOT be served during meals or as part of meal • CANNOT be served for after-school programs… must be served during school day • MAY be served to different groups of children at different times/days

5. Where to Serve Fruits & Veggies • At discretion of each school • Classroom • Cafeteria • Salad Bar / Portable Cart / Kiosk in Hallway

6. Where to Serve Fruits & Veggies

7. How to Distribute Fruits & Veggies

8. ? Who Can Distribute ? CAFETERIA! STUDENTS! PARENTS! SELF SERVE!

9. Frequency of Service • Local decision as to how often to serve fruits and vegetables • MUST BE MINIMUM of 2 DAYS PER WEEK! • Per serving costs and amount of funding --- drives decision • Important --- Plan and Budget Funds (base on estimated costs)

10. Types of Fruits and Vegetables • Allowable: • FRESH fruits or vegetables • A variety is highly encouraged! (students’ favorites & occasionally new items) • Pre-cut; Individual Bags; Ready-Made Trays • Purchase Locally Grown

11. Variety of Fruits and Vegetables • Students’ Favorites: • Oranges, Apples, Bananas, Grapes, Pineapple… • Carrots, Cucumbers, Celery, Grape Tomatoes

12. Variety of Fruits and Vegetables • NEW Items ---- Occasionally: • Kiwi, Star Fruit, Raspberries, Mangoes, Papaya • Butternut Squash, Snow Peas, Watermelon Radish…

13. Fruits & Vegetables • ALLOWABLE! • Vegetable Dips • Must be low fat or yogurt based dips • “Prepared” Vegetables • Fresh(not canned, frozen, or dried)vegetables that are cooked --- limited once a week and must be part of nutrition ed lesson

14. Types of Fruits & Vegetables • NOT ALLOWED! • Processed or preserved fruits and vegetables (i.e., canned, frozen, vacuum-packed or dried) • Dried fruit(i.e., raisins, craisins or dried cherries) • Canned Chick Peas • Smoothies • Fruit Snacks/Roll-Ups/Fruit Leather • Jellied Fruit; Trail Mix or Nuts • Cottage Cheese • Fruit or Vegetable Pizza

15. Types of Fruits & Vegetables • NOT ALLOWABLE: • Pickles • Dip for Fruit (i.e., yogurt, sour cream, whipped topping) • Herbs, Spices, Honey or other Sweeteners • Fruit or Vegetable Juices • USDA Commodities • Sugar Cane

16. Non-Allowable Costs • Nutrition Education • Trips • Gardening Items; Seeds • Promotions (Eg.: “Back to School Night”, Afterschool Activities, Graduation, Adult Night Events…)

17. Reimbursement TipsDAYS of OPERATION • Only Enter Number of Days Entire School had Access to FFVP Eg.: Grades K-3 Tues. & Thurs. Grades 4-8 Wed. & Fri. Number of Operating Days – 2/Week • No Serving Days for the Entire Month --- Enter 1 Day (A Number Must be Entered in this Block; Will Not Accept “0”)

18. Reimbursement Tips2 Categories • OPERATIONAL COSTS Costs Directly Related to Preparing & Serving of Fruits & Veggies • ADMINISTRATIVE COSTS Costs Not Related to Preparation & Service of Fruits & Vegetables IMPORTANT:No more than 10% of total funds may be used for Administrative Costs

19. Reimbursement TipsOPERATIONAL COSTS FRUITS & VEGGIES • Be Specific! • DETAIL • List Each Fruit & Veggie Separately Eg.: Oranges, Apples, Carrots, Celery…

20. Reimbursement TipsOPERATIONAL COSTS LABOR • Staff that Prepares & Delivers Fruits & Vegetables • Must Be Detailed! • Number of Workers • Number of Hours • Hourly Rate & Fringe Benefits • NOTE: Labor costs must be reasonable and in line with prep time and number of participants

21. Financial Responsibilities:OPERATIONAL COSTS LABOR • Labor for preparation and/or service of fruits and vegetables --- Limited to 25% of Total Grant

22. Reimbursement TipsOPERATIONAL Small Supplies or Other • Include the Following in this Category: • Low Fat Dressings/Dips for Veggies • Paper Supplies • Cleaning Supplies • Small Equipment (Eg.: Cutting Boards, Knives, Pans, Carts, Orange Sectionizers…) • Delivery Charges

23. Reimbursement TipsOPERATIONAL COSTS SUPPLIES • List Each Item on Separate Line Or Group Similar Items Together (Eg.: Forks & Spoons --- Plastic Utensils) • Indicate Number of Cases or Units

24. Financial ResponsibilitiesAdministrative Costs: IMPORTANT: No more than 10% of total funds may be used for administrative costs

25. Financial ResponsibilitiesAdministrative Costs: NEW!!! • 10% of July Allocation • 10% of your October Allocation • Large equipment --- may have to wait till October to submit expense (10% of July Allocation may not cover invoice)

26. Example!!! • Total Budget - $20,000 • July Allocation - $2,000 • Only $200 (10%) of July Allocation can be used for Administrative Expenses • If you purchase a refrigerator for $1,600; Have to wait till October/October Allocation to submit this expense

27. ADMINISTRATIVECOSTS2nd Category ADMIN.LABOR • Staff Involved with Planning, Ordering, Managing Paperwork, Submitting Vouchers, Coordinating Program… • Must Be Detailed! • Number of Workers • Number of Hours • Hourly Rate & Fringe Benefits • NOTE: Labor costs must be reasonable and in line with time and amount of service

28. Reimbursement TipsADMINISTRATIVECOSTS LARGE EQUIPMENT • “Large Equipment Request Form” --- Approval • Include the Following in this Category: • Refrigerators • Portable Food Bars • Salad Bars • Coolers

29. Reimbursement TipsADMINISTRATIVECOSTS • Administrative Supplies • Paper for Administrative • Paper for copying info. for classrooms

30. Reimbursement TipsADMINISTRATIVE • Do NotHave to Spend Administrative Budget • If not spent this money will roll over to Operational Budget

31. Reimbursement Tips • Not Sure if Allowable --- Call Before You Purchase • Janet Celi: 609-744-3562 • Jackie Bricker: 609-292-4602

32. Spend the Money! Two Allocations: • July 2013 • Spend July13 funds by Sept 30, 2013 • October 2014 • Spend Oct14 funds by June 30, 2014

33. Reimbursement Tips“SAVE For LATER USE” • Details can be Entered Throughout Month • Hit “Submit” Button for Details so Entries will be Saved • Hit “Save for Later Use” Button for the Site • Changes can be Made Throughout Month • The “Submit” Button for the Sponsor/District Voucher Will Not Appear till 4th or 5th Week of Month

34. Reimbursement TipsFINAL SUBMISSION • “SUBMIT” Button --- Hit Twice • First hit “Submit” button for specific school site • Next screen --- Scroll down to bottom of screen • Hit final “Submit” button for Sponsor/District • An e-mail message will not go to Certifier until you hit final the “Submit” button

35. Reimbursement Tips • Submit & Certify --- By 10th of Following Month (Must be submitted & certified within 60 days following the month for which you are submitting!) • After Approved --- Funds Paid Similar to How School Lunch Money is Received, with Notation of FFVP

36. Filing Tips Set Up Monthly Files • Include the Following: • SNEARS Voucher • Detail Pages • Invoices --- Separate FFVP Invoices or Highlight • View “Payment Log” in SNEARS (Verifies Date of Payment)

37. Purchasing Fruits & Vegetables • Purchase Locally Grown • Local Farmers • Jersey Fresh! • Collaborate with District’s Food Services

38. FARM to SCHOOL MONTHOctober