The Fresh Fruit and Vegetable Program in Florida Schools

1. The Fresh Fruit and Vegetable Program in Florida Schools

2. CONGRATULATIONS! • You are from Florida schools that have been chosen to participate in this USDA funded program. • The Fresh Fruit and Vegetable Program (FFVP) provides all children in participating schools with a variety of free, fresh fruits and vegetables throughout the school day. • It is an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. 2

3. #1 What is the goal of FFVP? • Create a healthy school environment. • Expand the variety of fruits and vegetables children consume. • Increase children’s fruit and vegetable consumption. • Make a difference in children’s diets by exposing them to healthy produce snacks at an early age. Introduction 3

4. #2 What legislation authorized FFVP? • FFVP initially began as a pilot project authorized by USDA in 2002. • In 2004, FFVP expanded and became a permanent part of NSLP (12 states and 4 ITOs). • In 2005, FFVP expanded to 6 additional states. • In 2008, funds became available to expand FFVP to all additional states. • The 2008 Farm Bill includes FFVP for all states with changes in funding allocation and other requirements. It is consolidated under Section 19 of the National School Lunch Act. Page 1 4

5. #3 What is the purpose of FFVP? • This is a new USDA program with a specific focus on fresh fruits and vegetables as a healthy snack! • #4 Can FFVP be served during lunch? • NO, FFVP is intended for the school day and must be served separate from lunch and breakfast. Page 2 5

6. How are schools selected? • An elementary school • Operate NSLP • 50% or more of students are eligible for free/ reduced-price meals • Highest priority is given to schools with the highest percentages of low-income students to the maximum extent possible. • Outreach was conducted to schools with the highest free and reduced-price meal eligibility before any schools are selected. Page 2

7. The total enrollment of all schools selected in the state must result in a per student allocation of $50-$75 per year. In Florida, the amount of funds for each student varies from $50 to $70 per student, per week. Page 3 #5 How are funds allocated?

8. What must a school do? • Schools must submit a monthly claim listing all eligible purchases for FFVP. • Schools are reimbursed for purchases of fresh fruits and vegetables served free to students during the school day. Page 5

9. #6 How can a school have a successful program? • Planning • Coordination • Communication • Buy-in by all staff • Ordering • Deliveries • Storage in schools • Methods of distribution • Clean up • Claim submission Page 6 9

10. #7 Who can receive fruits and vegetables? • All children who normally attend school. • Not intended for community residents. • FFVP cannot be used for gifts and rewards and cannot be withheld as part of a discipline procedure. • #8 Can teachers eat the fruits and vegetables served? • All school staff are role models for encouraging children to eat fresh fruits and vegetables. Page 7 10

11. What about feeding children with special nutritional needs? • Allergies: • Serve another fruit or vegetable. • May have to substitute whole class. • Consistency: • Few instances reported. • It is possible to mash soft fruits or serve juice, however, juice can not be claimed.

12. #9 What are the best times to serve fruits and vegetables? • Serve any time during the school day except lunch and breakfast (scheduled class time). • Base produce items served on produce delivery and storage space available. • Serve once a day or during multiple times with some students served in morning and some in afternoon to maximize participation. • During special events, such as field days, testing, holidays. Days can be changed during special days. • All students must have access to program, but a student has the option of not participating. Page 8 12

13. #10 What are the best places and times to serve fruits and vegetables? Classrooms are optimal site. Centrally located kiosks can offer more choices. Develop policies on trash handling and cleanup in classrooms. Serve mid-morning or afternoon depending on classroom lunch and breakfast time. Page 9

14. Delivery to Classroom • Teachers give count of produce needed. • Child nutrition staff count and place produce in marked baskets, bins, bags, etc. • Staff or volunteers deliver to classroom. • Teacher distributes to students at break time or during nutrition education. • Consider clean up in classroom. 14

15. Cafeteria most logical spot. Operates certain hours. Teachers send students or aides to collect. Option 1: Bulk produce is available. Staff counts out for students. Option 2: Teachers send count in morning and produce is counted out in some type of marked container. (baskets (line with paper), plastic bins, bags) Teachers serve at most optimal time. Consider clean up in classroom! Containers are returned to cafeteria. Central Point for Pick Up 15

16. Central Location for Selection by Students • Designated place in cafeteria, common room, or centrally located area. • Applicable for older students who move from class to class in same or different buildings. • Students can make their own selections. • Should be monitored at all times. • Point of service information about produce can be made available. 16

17. #11 What are the benefits of a fresh fruit and vegetable snack? Fresh fruits and vegetables provide a healthy, alternate snack for high calorie snacks of low nutritional value. Different fruits and vegetables provide vitamins, minerals, fiber, and other compounds. Diets rich in variety of colorful fruits and vegetables may reduce the risk of chronic diseases. Page 11

18. What do fruits and vegetables provide? Listed are only a few of the health benefits fresh fruits and vegetables provide: Vitamin Chelps heal cuts and wounds and keep teeth and gums healthy. Fiberdecreases risk of coronary heart disease and helps bowel function. Potassium helps maintain a healthy blood pressure. Vitamin A keeps eyes and skin healthy and helps to protect against infections.

19. #12 What items are not allowed? Processed, canned, and frozen fruits and vegetables. Dried fruits or vegetables of any kind. Excess amounts of dips (1 -2 tablespoons low-fat dips or dressings allowed for vegetables only!). Regular dressings or dips, peanut butter. Marshmallows, candies, nuts. Bags of fruit and veggies sent home with children or adults. Smoothies. Cooked fruits and vegetables. Page 11 19

20. #13 What are some guidelines for serving? • No specific portion size is required - consider age of students. • Would suggest ½ cup for portioned items or pre-bagged items. • Whole fruits such as apples, bananas, oranges, tangerines, peaches, etc. can be served whole. • Wash fruit before serving. • Provide variety to expose students to all types of fruits and veggies. • Be sure fruits and vegetables are appealing. • NO MEAL COUNT REQUIRED! Page 12 20

21. #14 What are some guidelines for purchasing fruits and vegetables? Follow proper purchasing procedures. Buy America. Purchase from vendors, produce growers, farmers’ markets, and distributors. Commit to farm to school projects. Page 13

22. #15 Why is nutrition education important? Nutrition education materials on fruits and vegetables. Fruit and vegetables should be incorporated into classroom education. DOE can provide some assistance with nutrition education resources. Free or low cost materials are available through Team Nutrition, Produce for Better Health, and other FFVP national partners. Page 15

23. #16 What are the types of reimbursable costs? • Two categories: • Operating • Administrative • Operating costs are the costs of running the FFVP at the site (acquiring, delivering, preparing and serving) • Administrative costs are the documented expenses for planning, paperwork, and all aspects not related to prep and service and Equipment needed for service, storage, and delivery • Reimbursement is based on actual allowable costs, not on count! Page 16 and 17

24. Allowable Items -Operational Fresh fruits served raw. Fresh vegetables served raw. Non-durable supplies (disposable bowls, plates, napkins, flatware, bowls, trays, baskets, etc.). Durable supplies (baskets, bins, etc.). Dips or dressings for vegetables (low-fat or non-fat for veggies, PC serving size, 1-2 tablespoons, schools should limit use). NO DIPS OR DRESSINGS FOR FRUITS. 24

25. Allowable Activities - Operational Cooking Demonstrations: Check with state FFVP Coordinator. Pre-cut fresh vegetables. Pre-cut fresh fruit (51% American grown). Teachers and staff serve as role models.

26. NO NO’S!!!FUNDS CAN NOT BE USED FOR Sending any produce items home! Expenditures for garden items, such as soil, garden tools, compost equipment. Serving any items after school or before school. Dips or dressings with fruits. Sending items on field trips. Serving during summer feeding. Peanut butter. Juice. Using funds for nutrition education materials and promotional materials.

27. Let’s Talk about Payroll Employees who prepare, portion, and distribute produce can be paid from operational funds. Consider benefits. Staff who coordinate, plan, order, and submit claims are paid from administrative expenses. Number of hours schools claim vary from 2+ hours/day. Talk with business manager about allocating hours between NSLP and FFVP.

28. Complete and submit a monthly claim. Claim must identify monthly school purchase data (produce item, # cases, cost per case). Maintain records for three years. Funds go to Child Nutrition Programs. Page 18 #17 What paperwork is required?

29. Production Records Provided by Florida DOE. Maintain on a daily basis. Record fruits and vegetables as purchased in cases, pounds, etc. Record other foods, such as dips, in sections with fruits and vegetables. Do not have a specific serving size! Count of students served is not required! Record leftovers – if possible. Monitor classroom leftovers.

30. Forming a Team at the School Site • Program Coordinator • CNP Manager (if not coordinator) and staff • School Principal • School Nurse • Curriculum Coordinator • Counselor • Teachers • Custodian • Parents (Volunteers?) • PE Teacher 30

31. #18 What partnerships could a school have? • State Fruit and Vegetable Coordinators • School partners • Outside partners 31

32. #19 What are some food safety procedures for FFVP? Train all staff involved in FFVP on food safety. Fresh fruits and vegetables are process one (no heating involved). Educate on Standard Operating Procedures regarding: Storage of Fresh Fruits and Veggies Washing and Prep for Service Distribution Hand washing of children in classroom Page 22

33. Cleanup / Leftovers May need to provide garbage bags and wipes for the classroom. Extra items can be given to students who request extra. Plan for one day a week to serve leftovers. Worse comes to worse, put on service line on Friday. Good production records will provide a forecasting history.

34. #20 What are some nutrition education resources? Small white board features fruit or veggie of the day in the dining room. Principal features fruit or vegetable of the day during morning announcements. Provide web-sites for teachers with information about fruits and vegetables. Flyers with nutritional information are distributed with baskets, etc. Staff dresses up as fruit or vegetable. Table tents, posters, bulletin boards. Fruit or vegetable of the month or week. “Mystery” fruit or vegetable of the week. Nutrition resource cart for teachers. Page 23

35. #21 Can FFVP funds be used to purchase nutrition education materials? • NO, Schools should find other methods to fund the cost of nutrition education materials. • #22 Can Schools use FFVP funds for promotional costs? • NO, costs associated with promotional activities cannot be funded by FFVP.

36. Benefits to Participating Schools • Positive program for students with no free/reduced-price requirement and at no cost. • Provides an low fat, high fiber, nutrient dense alternative for high fat, high calorie, low fiber snacks. • Students become aware of variety of fruits and vegetables. • Can tie into district and individual school wellness policy. 36

37. Just Like All the Other USDA Programs • Maintain records for current year plus previous three years! • All students must have access, but a student can choose not to participate. 37

38. Rollout of FFVP in Schools(Can not use FFVP Funds) • Suggest special event to introduce program to students, staff, parents, and media. • Publicize through school or district media. • Invite local community, parents, etc. • Special event with music, high school or other cheerleaders, superintendent, school mascots. • Features something positive that school and child nutrition is doing for students . 38

39. Everyone wants it!!!! Positive responses from students, teachers, and principals. Changed snack content in schools. Children ate new fruits and vegetables. Established partnerships with grocery stores. Increased attention span of students. SUCCESSFUL!!!!! 39

40. Program Questions? Katie Rainka 1-800-504-6609 Doris Schneider 601-924-9901 Claim Questions? Joey Yonce 1-800-504-6609 For More Information, Contact 40

41. Success Stories Save your and send your success stories to: Florida Department of Education Food and Nutrition Management Section Attn: Katie Rainka 325 W Gaines Street Tallahassee, FL 32399 Or Katie.Rainka@fldoe.org 41