2013-2014 Fresh Fruit & Vegetable Program (FFVP)

1. 2013-2014 Fresh Fruit & Vegetable Program (FFVP)

2. Freshly Presented by Andrea Segura Program Manager and Ann Lucero Fund Analyst

3. Agenda • What is the FFVP and Program Goals • School Selection Criteria • Two Types of Costs • (Operating and Administrative) • Daily Operation of FFVP (production records ) • How to submit a Budget Adjustment Request • How to submit a Claim in CNS • Helpful Hints

4. What is the FFVP? Provides variety of free, fresh fruits and vegetables throughout the school day. Introduces fresh fruits and vegetables as healthy snack options in 2013-2014—128 schools participating

5. Program Goals Goal 1: Create healthier school environment by providing healthier food choices. Goal 2: Expand the variety of fruits and vegetables children experience. Goal 3: Increase children’s fruit and vegetable consumption. Goal 4: Make a difference in children’s diets to impact their present and future.

6. School Selection Criteria • Elementary School Students • Operate the NSLP • Chosen based on the % of free and reduced price meals with the highest priority given to schools with highest % of low income students. • Outreach is conducted to schools with the highest free and reduced-price meal

7. FFVP Allocation Periods • July 1, 2013 thru September 30, 2013 • October 1, 2013 thru June 30, 2014 • The July allocation amount should be obligated before expiration, the remaining funds cannot be carried over to October allocation period.

8. Two Types of Costs • Operating Costs. Minimum of 90% and a maximum of 100% of the grant award can be expended on operating costs. • Administrative Costs. Limited to 10% of your school’s total FFVP grant.

9. Operating Costs • Fresh Fruit and Vegetables Include FRESH fruit and vegetable cost, freight and taxes. • Labor Costs Washing and chopping produce Preparing Trays and Baskets Delivering the produce Set up and Clean up (such as kiosks, carts) • Small Supplies/Other Napkins, Paper Plates, Utensils, Bowls, Trays, Baskets, Pans, Trash Bags and Cleaning Supplies.

10. Operating Costs • OBMS (Operating Budget Management System) Examples of Expenditure Line Item Object Codes:

11. Administrative Costs • A Maximum of 10% of the funds may be used for non-operating costs, i.e., administrative costs. • The 10% cap on administrative funds are based on the total grant awarded not funds actually spent. • Are documented expenses for planning the program, managing the paperwork, obtaining equipment needed and all other aspects of FFVP not related to preparation and serving of fresh fruits and vegetables

12. Administrative Costs • OBMS (Operating Budget Management System) Examples of Expenditure Line Item Object Codes:

15. Production Records • FFVP Production Records • Maintain on a daily basis. • Record fruits and vegetables served in cases, pounds, etc. • Record other foods, such as dips, in sections with fruits and vegetables. • Do not have a specific serving size! • Meal count is not required! • Record leftovers

16. Sample Production Record

17. How to submit a BAR in OBMS Select Budget from drop down budget year

18. <ENTER> both revenues and expenditures • Attachments can be added • Adjusted Revenue must equalAdjusted Expenditures

20. Plan to Spend Your Award • Figure amount to be spent each month. • Program lasts throughout the school year. • Spend funds evenly throughout year of program. • Submit reimbursement on a monthly basis.(10th of every month). • No reimbursement on unallowable costs.

21. Reimbursement Claim • Funds disbursed based on monthly claims submitted in CNS (Child Nutrition System) • Submit monthly claims showing monthly expenditures. • A monthly claim submitted within the CNS by the 10th of the following month will be paid during the month submitted.

29. Late Submission • No later than 60 days following the last day of the full month covered by the claim. • One time exception allowed only once every three years. . . for only one month claim for each school food program participating for the school year

30. Nutrition Education • Vital to success. • Develop activities to fit student and school • Incorporate into daily curriculum. • Document the education provided. • Use the free educational materials from USDA, More Matters, and partners. • Promote the FFVP on monthly school menus.

31. Nutrition Resources • Team Nutrition -Fruits and Vegetables Galore—USDA's Team Nutrition http: //www.teamnutrition.usda.gov/ • Fruit & Veggies—More Matters http://www.fruitsandveggiesmorematters.org/ • Healthier US Challenge http://www.fns.usda.gov/tn/healthierus/index.html

32. Helpful Hints • Provide only during the school day . • Serve outside of the NSLP and SBP meal periods. • Widely publicize the availability. • Incorporate nutrition education daily curriculum, preferably during the enjoyment of FFV.

33. Helpful Hints • Most funds must go towards purchase. • Labor cost must be minimal • Prorate costs: only the FFVP portion of expenses can be charged to the FFVP.

34. Helpful Hints • FFVP funds not for nutrition education and promotional materials. • Train all staff involved in FFVP on food safety. • FFVP Handbook can be obtained from http://www.fns.usda.gov/cnd/FFVP/handbook.pdf

35. Contact Us • Andrea J. Segura Health Educator/FFVP Program Manager 505-827-1448 andrea.segura@state.nm.us