1 / 23

Saint Paul Public Schools FamilyFarmed Expo

Saint Paul Public Schools FamilyFarmed Expo. Chicago, March 18, 2011 Jim Groskopf, Purchasing Analyst Nutrition and Custodial Services Saint Paul Public Schools. Saint Paul Public Schools Nutrition and Custodial Services. About Saint Paul Schools Saint Paul Purchasing Procedures

baird
Télécharger la présentation

Saint Paul Public Schools FamilyFarmed Expo

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript


  1. Saint Paul Public SchoolsFamilyFarmed Expo • Chicago, March 18, 2011 Jim Groskopf, Purchasing Analyst Nutrition and Custodial Services Saint Paul Public Schools

  2. SaintPaul Public Schools Nutrition and Custodial Services • About Saint Paul Schools • Saint Paul Purchasing Procedures • Item and Bid Specifications • School Food FOCUS Learning Lab Accomplishments

  3. SPPS Demographics 2010-11 • 38,000 Students • 70 languages/dialects • 72% F/R eligible • Overall Participation • 37% breakfast • 78% lunch • Financially Solvent • $22 mil budget • $3.3 mil fund balance • 34% food cost • $2,700 a la carte sales/day • Nutritional Profile (Lunch) • % of calories fat – 25 • % of calories sat fat – 6.6 • Vitamin A – 105% • Vitamin C – 83% • Iron – 65% • Sodium – 1300 mg

  4. SPPS Programs / Operation Style • Cook/Chill Central Kitchen • Ship out once daily • Brown Box Commodities • Make items such as…. • Fresh made wraps and sandwiches • Sauces, lasagna, pasta, ethnic entrees • WW Breakfast breads, pizza crusts • WW French bread - daily • WW Crisps, Cookies • Provision II Breakfast - B2G • FFVP - 29 Schools • Unlimited Choice Bars • Summer Program Sponsor • School Food FOCUS Learning Lab

  5. Mission Statement We create and serve foods that students get excited about! Our “healthy hits” are served with respect by a caring staff effectively managing resources.

  6. Purchasing Protocol • Required to follow federal, state, local and school district purchasing/procurements regulations and policies • Advertised bids required for purchases $100,000 or greater • Written quotes required for purchases $1000 or greater • Informal quotes may be obtained for purchases less than $1000

  7. SPPS Purchasing Procedures • SPPS Product Interest • SPPS Product Research • Establish criteria, request information • Evaluate information, request samples • Sample product internally and externally • Develop bid specifications using for a minimum of two acceptable items • Complete purchase process through SPPS Purchasing Department

  8. What is an Item Specification • The specification for a food product gives exact details of the product so it can be made again with the same results. A food specification can include details of: • Product name • Size, shape and weight of product • Packaging • Ingredients used if multi ingredient item • How long it will keep and how it will be stored • Appearance • Details of how product is made • Nutritional composition

  9. Bid Specifications • Needs to be clear and concise • May be general or specific depending upon situation • Needs to allow for open competition • May allow for geographic preference • Criteria for evaluation may include factors other than price alone

  10. Sample Specification – Chicken Patty • Breaded Chicken Patty, frozen • Must be ovenable • CN labeled • One patty must equal 2 M/MA

  11. Sample Specification – Whole Muscle Chicken Breast Filet • Fully cooked chicken filet, unbreaded whole muscle breast with rib meat IQF • Total fat not to exceed 7 g, Saturated fat not to exceed 2.5 g, trans fat 0 g, sodium not to exceed 540 mg. Protein contribution to be a minimum of 2 M/MA • Must be whole muscle product, with no more than 22% sodium pump. May not contain DWE, milk or milk products • Must be ovenable • Manufacturer to identify allergens and specify % sodium pump/and or added water. Indicate grill lines if applicable • Portion size to be 2.75 – 3.4 oz

  12. SampleWhole Fruit Specifications • U.S. #1 2 3/4" diameter, 100 count red delicious, Jonathan, or golden delicious (1/2 cup serving). • Medium orange; California or Arizona, 113 count; Florida or Texas, 125 count (½ cup serving). • U.S. Grade #1. Size medium, 135 or 150 count (2 1/2" diameter) well formed, smooth fruit, free from scars. Pears shall not be shriveled near stem (1/2 cup serving).

  13. Local Produce Specifications • Product name • Final product form • Pack size • Areas from where product may be from • Name of grower or growers • Final price per specified unit • Supplier Certification • Delivery criteria

  14. School Food FOCUS Learning Lab Goals • Lower sugar in flavored milk • WW Hamburger & Hot Dog Buns • Unbreaded, bone-in chicken • More local/sustainable fruits and vegetables (F2S)

  15. Lower Sugar in Flavored Milk • Worked with current milk supplier to reduce grams of sugar in flavored milk from 27 grams to 22 grams per half pint carton. • Developed bid form to allow potential bidders to bid product with various grams of sugar and stated preference for 22 grams. • This successful change hasnot only impacted St. Paul students,but all students in schools receivingmilk from this supplier.

  16. Whole Wheat Buns • Worked with current supplier – Sara Lee Baking Company to develop bulk packed hamburger and hot dog buns containing minimum 51% whole wheat flour so product will count as a whole grain serving per USDA school lunch meal pattern requirement. • Sara Lee R & D developed a product containing 53% white whole wheat flour. • Product was evaluated and tested with students and found to be acceptable.

  17. Fresh Chicken Drumsticks • Worked with Minnesota based Gold’n Plump Poultry to test fresh chicken drumsticks that would be baked on site in school kitchens. • Product comes from chicken producers and processor located within 100 – 200 miles of St. Paul. • This item replaced frozen, pre-cooked, cut 8 piece chicken that was previously served. • Using all drumsticks addresses concerns related to uneven serving sizes due to the nature of cut up chickens.

  18. Farm to School F2S • Met with farmers & processors • Planned menu around available produce • RFP sent out in July: • Produce types, cut, quantity & pack size • Delivery dates • Identification of farmers

  19. Locally-Grown ProduceSeptember 1 – December 15, 2010 • Produce offered: • Apples • Broccoli • Cabbage • Carrots • Corn on the cob • Cranberries • Cucumbers • Grape Tomatoes • Onions • Peppers • Potatoes • Watermelon • Zucchini • Total pounds served: 220,000 • Total dollars spent: $130,000

  20. Other Local Products • Buffalo • Hand Harvested Wild Rice • Fresh Cranberries • Organic Flax Seed • Tortilla Chips

  21. F2S Education & Communication • Cafeteria bulletin boards • Posters & brochures • Café Staff Reading • The Tiny Seed • Tops & Bottoms • Gus & Buttons

  22. Summary • Leveraged Our Strengths to Transform School Meals in St. Paul • Centrally-prepared scratch cooking • Built partnerships to jump hurdles • Marketed program successes • Celebrated flops Thank You

More Related