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Jumpstart Your Participation Rates to Make Your Program Fly!

Best Practices: Maintaining and Increasing Participation Laura Metzger Westonka Public Schools, MN Julia Bauscher, SNS Jefferson County Public Schools, KY. Jumpstart Your Participation Rates to Make Your Program Fly! . Goal of this workshop

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Jumpstart Your Participation Rates to Make Your Program Fly!

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  1. Best Practices: Maintaining and Increasing ParticipationLaura MetzgerWestonkaPublic Schools, MNJulia Bauscher, SNSJefferson County Public Schools, KY

  2. Jumpstart Your Participation Rates to Make Your Program Fly!

  3. Goal of this workshop 1-2 ideas/methods that you can take back to your district to start increasing participation ASAP! DON’T WAIT – START MONDAY!

  4. Why do we care? Mission: “Expand opportunities for the world’s children to receive adequate nutrition for learning and achieving their potential.” Vision: “A world in which hunger is not a barrier to children learning.”

  5. If that’s not enough….. An exampleSample District: 2,200 Students w/ 60% overall participation at lunch and 10% participation at breakfast w/ 24% free/reduced population

  6. On a Bigger Scale Sample District: 10,000 Students w/ 60% overall participation at lunch and 10% participation at breakfast w/ 24% free/reduced population

  7. Where can we add value without a huge expense? Presentation of food Marketing and promotion Quality of service Increasing seat time

  8. Presentation COLOR Shape Texture Height

  9. Color

  10. Good thing the milk carton is red…

  11. Treat Your Lunch Lines Like a Fine Restaurant

  12. Serve Food In Season

  13. Local Lunch LineThe cafeteria staff, under the direction of Food and Nutrition Director Jodi Risse, at Hebron–Harman Elementary created a delicious school lunch complete with locally grown watermelon, butternut squash, apples, cucumbers, cantaloupe, green bean salad, and golden cherry tomatoes!

  14. Draper Middle School in Rotterdam, N.Y., Tuesday, Sept. 11, 2012. (AP Photo/Hans Pennink)Add HeightIt creates a visual appeal for kids and adults - no one wants to take the last bit of food.

  15. Textures Galore!!Flakiness of the fish, softness of the tortilla, the tender pop of edamame, the crunch of the coleslaw and juiciness of a pear

  16. www.foodinsight.org -

  17. Marketing and Promotion

  18. Classroom Catering

  19. Taste Testing Include your staff and teachers

  20. Back To School Table

  21. Invite Families Into Your Kitchen

  22. Connect Outside the Lunch Room!!

  23. Conduct Surveys

  24. Quality of Service http://biscuitcream.blogspot.com/2010/10/school-lunch-line-redesign.html

  25. Quality of Service http://yagoluizrich.blogspot.com/2010/06/good-bye-from-lunch-ladies-of-mountain.html

  26. Increase eating time

  27. Standard Serving Line with Single File Lines

  28. Reconfigure Serving Lines

  29. Speed Up Serving Lines

  30. Don’t Forget About The Adults Invite parents in to eat with their students Invite parents to volunteer in your kitchen Invite staff to eat in your lunch line Ask staff for feedback Go to Parent Teacher Organization meetings

  31. Mix Things Up! If you currently have a cycle menu that repeats all year – consider changing the cycle menu 2-3 times Offer something new and promote like crazy Ask brokers to come in and help serve their products Bottom line: If participation is dropping, change something!

  32. “No more status quo in school nutrition”

  33. Have Fun!!

  34. Laura Metzger Westonka Public SchoolsMetzgerl@Westonka.k12.mn.us 952-491-8084

  35. Maintaining and Increasing Participation BEST PRACTICES Jefferson County Public Schools Louisville, KY Julia Bauscher, SNS, Director

  36. JCPS School and Community Nutrition Services • 144 sites • Central Kitchen/Warehouse • 101,000 students • 65% F/R • 62,000 ADP Lunch • 35,000 ADP Breakfast • Breakfast in the Classroom • Farm-to-School • Summer Feeding Program • CACFP

  37. Breakfast in the Classroom

  38. Farm-to-School

  39. Summer Feeding Bus

  40. Student Nutrition Advisory Councils

  41. Other Efforts • Coordinator of Nutrition Initiatives • Parent Newsletter • School Gardens • Local Chef • Community Engagement • Fun! • Social Media • Facebook • Twitter

  42. Track Results and Act! • Daily, weekly, monthly performance monitoring • Identify sites and areas that need improvement • Create corrective action plan(s) • Involve stakeholders • Monitor/adjust plan • Recognize improvements • Celebrate success • Monthly Manager and Team of the Month (Annual) • Annual merchandising/promotion awards by level • Professional development

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