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Cambrian School District

Cambrian School District. Food Service Update 2012-13. Overview. Sodexo’s Services Nutrition Healthy Hunger Free Kids Act POS investment Environmental Impact Equipment Meal Counts Financial History 2012-2013 Financial Overview. Cambrian School District. How Food Service Works.

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Cambrian School District

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  1. Cambrian School District Food Service Update 2012-13

  2. Overview • Sodexo’s Services • Nutrition • Healthy Hunger Free Kids Act • POS investment • Environmental Impact • Equipment • Meal Counts • Financial History • 2012-2013 Financial Overview

  3. Cambrian School District

  4. How Food Service Works • Menu Variety • Designed to offer choices • More variety appeals to more customers • Less waste based on students ability to choose • Menu cost can be better balanced • Can offer more expensive salads and sandwiches daily • Production and labor balanced

  5. Services Provided • Recipe & Menu Development • Marketing and Promotional Programs • Trade mark programs that are professional and turn key • Account Payable • Processes all invoices for payment and provides the District with a single invoice • Safety & Sanitation Programs (HAACP) • Financial and Budgeting Systems • Provides the District with a meal count accounting and financial system

  6. Services Provided • Nutrition Education • Guidance with regulatory challenges • All necessary audit support to ensure successful Child Nutrition Audits • Training Resources • Proactive analysis and program solutions • Program support • Financial review, program ideas, and budget developement

  7. Services Provided • Procurement • Food & Supplies • 10% savings in purchasing for like quality items. Approximately $40,000 • $5 million dollar general liability for all items purchased thru Sodexo procurement • 3rd party food and safety audits • Food and supply bids are in compliance with Child Nutrition regulations

  8. Nutrition Highlights • Trans fat free • Minimum of 5 entrée selections daily • Fresh salads and sandwiches • Vegetarian & non dairy selections available • All-You-Can-Eat salad bars • At least 3 fresh fruits, 2 fresh veggies, and salads offered daily • Nutrition and physical activity articles posted on menus • Switch to healthier options • Whole grain pizza, breads, tortillas and buns. Lean meats, organic and all natural options, more scratch cooking

  9. Salad Bars • Nutrition Station • A daily fruit and vegetable bar • Use locally grown produce as much as possible • Includes leafy green salad mix including Romaine, Iceberg, and Spinach • Fresh vegetables such as broccoli, cucumbers, cherry tomatoes, baby carrots, and celery • Fresh Fruits including colorful apples, bananas and orange slices • Canned low sugar fruits such as pears, peaches and pineapple

  10. Build Your Own Bar

  11. Food Compliance • SB 12 School Nutrition Standards • Individually sold snacks and entrees must meet guidelines for calories from fat, calories from saturated fat, and sugar by weight. • SB 965 Healthy Beverage Standards • Elementary – Milk is only beverage offered • Middle – Can offer fruit and vegetable based beverages with at least 50% fruit juice, drinking water, milk, and electrolyte replacement drinks (Gatorade) • FBMP (Food Based Menu Planning) • School menus are evaluated using a nutrient analysis of all foods offered during the school week

  12. Healthy Hunger Free Kids Act • Change of menu planning from Nutrient Standard Menu Planning to Food Based Menu planning • Requires all students to take ½ cup fruit or vegetable with every lunch served • Requires 50% of the grains offered to be whole-grain rich • Only 1% or non-fat milk can be offered • Food items must be trans fat free • Potable water for students in cafeteria

  13. H.H.F.K.A Timeline

  14. Technology • Etrition • Web based POS system for tracking and managing all patron activities • EZSchoolPay.com • Parent payment and information portal. $150,000 in 2011-2012 • EZMealApp.com • Free and Reduced meal applications • District Web Page • Department information, nutrition, menus, games, etc…

  15. EQUIPMENT • 14 new crowd control barriers at Price • 5 Vulcan holt holding cabinets • 9 foot work station at Price • 4 laser bar code readers

  16. Environmental Impact

  17. Environmental Impact • Converted all elementary schools to Red Basket program eliminating the use of Styrofoam trays • Implemented biodegradable paper boats at Price eliminating Styrofoam plates • Condiment pumps at all sites to reduce amount of plastic packets • Introducing napkin and utensil dispensers to eliminate plastic straws and spork pack wrappers

  18. LUNCH COUNT TOTALS

  19. FINANCIAL HISTORY

  20. Food Service Financials 2012-2013

  21. Questions?

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