Offer vs. Serve

1. Offer vs. Serve

2. Offer vs. Serve Implementation • Required for senior high schools for lunch (optional for breakfast). • Optional for junior/middle and elementary schools. • The local school food authority has the right to decide to implement offer vs. serve in grade levels below senior high and whether the student can decline one or two food items.

3. What is Offer vs. Serve? 1) A foodservice style where children serve themselves. 2) A new way to offer more food choices on school menus. 3) A system designed to decrease food waste and give students greater flexibility.

4. Answer : 3 Offer vs. Serve is a provision that allows students to decline two of the five required food components in a school lunch (or one food item in a school breakfast) that they do not intend to eat.

5. Offer vs. Serve Goals: • To permit students to select only the foods they want to consume. • To reduce food waste in school nutrition programs.

6. Choices Federal regulations require that, whenever possible, students should be provided a selection of foods and types of milk from which they may make choices. This provides variety, encourages consumption, and increases participation.

7. Offer Versus Serve - Lunch Students must be offered all 5 required components *Meat/Meat Alternate *Fruit *Vegetable *Grain *Fluid Milk Students are allowed to decline 2 of the 5 required food components

8. Offer Vs. Serve -Must take at least ½ cup serving of the fruit or vegetable component. -All other components selected must be full components.

9. Full ComponentWhat must be offered daily* • Grades K – 5 and 1 oz. meat/meat alternate • Grades 6 – 8 ½cup fruit • ¾ cup vegetable • 1 oz. eq. grains • 8 oz. milk • Grades 9 - 12 2 oz. meat/meat alternate • 1 cup fruit • 1 cup vegetable • 2 oz. eq. grains 8 oz. milk *Must meet weekly minimums & maximums for calories, m/ma, grains. • 2

10. Offer Vs. Serve • Students can meet the OVS ½ cup fruit or vegetable requirement by selecting: • ½ cup fruit • ½ cup vegetable • ½ cup combination of fruit and vegetable

11. Offer Vs. Serve • Students are allowed to take smaller portions of the fruit and vegetable components only to count towards a reimbursable component. • ½ cup allowance for fruit or vegetable may be used only once for either the fruits or vegetables component in a meal. • Students can mix and match smaller portions of fruit/vegetable items to met the fruit/vegetable component requirement.

12. Offer Vs. Serve • If a student selects only 3 components and 2 of those 3 components are fruit and vegetable, one of those can be ½ cup but the other must be full component. • If a student takes a ½ cup of vegetable and also chooses a fruit, then the fruit must be the full component which would be ½ cup or 1 cup depending on grade group. • If a student selects less than the offered portion of Meat/Meat Alternate, Grains, or Milk it does not count as one of the minimum three required components at lunch.

13. Offer Vs. Serve • Students must select the other food components in the quantities planned. • If a student selects less than the offered portion of Meat/Meat Alternate, Grains, or Milk it does not count as one of the minimum three required components at lunch.

14. OVS Example • A student in grades 9-12 selects just milk, fruit and vegetable. The student may take ½ cup of the fruit or vegetable, but must take the full 1 cup offering of the other. • However, if the student selects another full component, such as grain or meat/meat alternate, the student may take a smaller portion of the fruit because the fruit is no longer being counted as the 3rd component in the reimbursable meal.

15. Identification of Components • All serving lines must have an easy method of identifying reimbursable meal components at/near the front of the serving line so student can easily identify all components for a reimbursable meal and select the correct quantities. • Continue to identify that reimbursable meals is selected at the Point of Service.

16. Beginning of the serving line signage

17. USDA Best Practices Sharing Center SFA’s can share resources and tools they use to serve healthy menus that meet the new school nutrient requirements. http://healthymeals.nal.usda.gov/bestpractices

18. Is this meal reimbursable? • Enchilada- 2 oz. meat and 1 oz eq. grain • 8 oz. non-fat chocolate milk • ½ cup corn • ½ cup orange • 1 cup shredded lettuce credited as ½ cup • ½ cup rice • 1 oz equivalent dinner roll

19. Answer • Yes it is reimbursable for K-5, 6-8, and 9-12.

20. Reimbursable? • Enchilada-2 oz. meat, 1 oz. eq. grain • ¼ cup carrots • 8 oz. chocolate non-fat milk

21. Answer • No, the amount of carrots selected does not meet the ½ cup requirement.

22. Reimbursable? • 1 oz. eq. dinner roll • ½ cup corn • 8 oz. non-fat chocolate milk

23. Answer • K-5 and 6-8: Yes. It contains the required ½ cup serving of fruit or vegetable and two more full servings of other components. • 9-12: No. The dinner roll is only 1 grain eq.

24. Reimbursable? • 8 oz. nonfat chocolate milk • Enchilada- 2 oz. meat and 1 oz eq. grain • 1 cup shredded lettuce

25. Answer • K-5 and 6-8: Yes. The 1 cup of lettuce would meet the ½ cup fruit or vegetable requirement. The K-8 student has selected three additional components: milk, meat/meat alternate, and grains. • 9-12: Yes. The 1 cup of lettuce meets ½ cup fruit or vegetable requirement. The student has selected two more full components, milk and meat/meat alternate and a partial grains component.

26. Students have the option of which item(s) to decline. Students are allowed to take smaller portions of the declined food items. However, the items claimed toward a reimbursable meal must each be a full serving.

27. The lunch must be priced as a unit. In other words, a student’s decision to decline the allowed number of food items does not affect the charge for the meal. For an Offer vs. Serve meal to qualify as reimbursable, it must contain certain combinations of foods. Menu planners need to make sure cashiers and students can identify at the “point of service” which combinations of food items qualify as a reimbursable meal.

28. How does Offer vs. Serve work for Breakfast with Food-Based Menu Planning?

29. Thethree food componentsfor breakfast are: COMPONENT ONE: MILK (one serving) 8oz. of fluid milk (as a beverage or on cereal or both) COMPONENT TWO: JUICE/FRUIT/VEGETABLE(one serving) 1/2 cup of fruit and/or vegetable; or full- strength fruit or vegetable juice COMPONENT THREE: Meat/Meat Alternate-or-Grains/Breads (two servings) 2 servings of grain/bread or 2 servings of meat/meat alternate or 1 serving of grain/bread and 1 serving of meat/meat alternate

30. TRADITIONAL FOOD-BASED BREAKFAST FOODS ITEMS • TheFOURrequired food items for a daily breakfast are: • One serving Milk • Oneserving of Juice/Fruits/Vegetables • Twoservings of Meat/Meat Alternate • or - two servings of Grains/Breads • or - one serving of each

31. OVS at Breakfast • Students must be offered at least the minimum serving sizes of 4 food items from 3 or 4 components. • At all grade levels, OVS is optional. • If implemented, each school may allow students to refuse one food item from any component.

32. Offer vs. Serve (cont.) • The serving sizesmust equal the minimumquantities required by age/grade group. • Students may refuseonefood item from anycomponent.. • The breakfast must be priced as a unit. (In other words, the charge for the meal is the same whether or not a student chooses to decline a food item.)

33. Can you identify whether or not the food items selected make a reimbursable meal when using theOffer Vs. Serve Provision?

34. Reimbursable Meal?

35. YES

36. Reimbursable Meal?

37. YES

38. Reimbursable Meal?

39. YES

40. Reimbursable Meal?

41. YES

42. Reimbursable Meal?

43. NO

44. ANY QUESTIONS?