Fresh Fruit and Vegetable Program

Fresh Fruit and Vegetable Program School Nutrition Association Annual Conference July 2010 Bill Wagoner Food and Nutrition Service Child Nutrition Division School Programs Section

Fresh Fruit and Vegetable Program A Brief History • Farm Security and Rural Investment Act of 2002 • Piloted in four states • Child Nutrition and WIC Reauthorization Act 2004 • Permanently authorized the program in participating States • Added four states, two ITOs • Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act, 2006 • Added six states

Fresh Fruit and Vegetable Program A Brief History • The Consolidated Appropriations Act of 2008 (PL 110-161) • Nationwide to non-participating States • Authorized FNS to reallocate recovered FFVP funds • Authorized 9.9 million • The Food Conservation, and Energy Act of 2008 (PL 110-234), the Farm Bill • New Section 19 of the National School Lunch Act • New FFVP requirements beginning July 1, 2008

Fresh Fruit and Vegetable Program Overview • Free fresh fruits and vegetables • Elementary schools in 50 States, DC, Guam, Puerto Rico and the Virgin Islands • The goals of the program are to: • Create healthier school environments • Expand the variety of fruits and vegetables • Increase children’s fruit and vegetable consumption • impact children's present and future health

Fresh Fruit and Vegetable Program Overview • Addendum to the Federal/State agency agreement • Proper State/local agreements • Submit monthly claim for reimbursement • Schools submit annual application and widely publicize availability within the school • Per student funding range $50-$75

Fresh Fruit and Vegetable Program Funding • July 1, 2008 -$40 million • July 1, 2009 - $65 million • July 1, 2010 - $101 million • July 1, 2011 - $150 million • July 1, 2012 and beyond - $150 million + • Based on previous year’s allocation as adjusted by annual change in the Consumer Price Index (CPI)

Fresh Fruit and Vegetable ProgramFunding Timeframes • States notified in late winter of funding level for upcoming school year. • Funding available in two allocations: • July • October • Expect Congress to make ¼ of SY funds available in July • States choose how much of their July allocation they want. • Remaining funds available in October

Fresh Fruit and Vegetable ProgramFunding Timeframes State Agency: • July Allocation: must be obligated by September 30th • October Allocation: must be obligated by the following September 30th , within the fiscal year. Schools: • July Allocation: must be obligated by September 30th • October Allocation: must be obligated by following June 30, end of the school year.

FFVP School Selection Targeting and Outreach • Schools : • Must be elementary level • Must represent the highest percentage of students certified for free and reduced price benefits • Must participate in the NSLP • Must complete annual application

FFVP School Selection Targeting and Outreach • Identify elementary schools with the highest percentage of free and reduced price students • Target and conduct outreach to these schools to bring them in the Program • Inform high need schools of their priority for participation in the FFVP

FFVP School Selection Targeting and Outreach • Actively work with these high priority schools and ensure they have every opportunity to participate in the Program • Assist schools with completing the application • Per the law, Eligibility based on a high level of need, not on a well written application

Determining Number of Students/Schools Example: $136,820 July allocation $547,281 October allocation $684,101 Total -$25,000 State Administrative funds $659,101 Available to schools Range $659,101 / $50 = 13,182 students $659,101 / $75 = 8,788 students

Fresh Fruit and Vegetable Program Monitoring and Oversight • State agencies must: • provide training on the FFVP • ensure FFVP operates according to statutory requirements and all guidance from FNS • ensure that claims for reimbursement are reviewed for appropriate expenditures • ensure FFVP schools are reviewed as part of any oversight or monitoring activity

Fresh Fruit and Vegetable Program Monitoring and Oversight • SFAs should review their schools’ claims for reimbursement. • SFAs may use consolidated claim for reimbursement for their FFVP schools.

Fresh Fruit and Vegetable Program Monitoring and Oversight As part of general oversight of the Program: • majority of funds for purchase of fresh produce; labor costs should be kept low • States may re-allocate funds between participating schools but must stay within the $50-$75 per student range • must provide justification for equipment purchase • corrective action measures must be taken on inappropriate claims

Fresh Fruit and Vegetable Manual • Clarifies law’s requirements regarding targeting and outreach • Further clarifications to reflect frequently asked questions • Editorial changes • New manual will be posted by end of July

Fresh Fruit and Vegetable Program Manual Some of the clarifications include: • RO & SA should be reviewing the FFVP as part of their regular review cycles. FNS strongly encourages contact within the first year of operations with all schools. • SA administrative funds should be used to train SFA • Program can only be offered during the school day, not before or after school, or during summer school.

Fresh Fruit and Vegetable Program Manual • Schools should offer FFVP as many times as possible during a week. • Majority of funds must go towards purchase of fruits and vegetables, labor and other costs must be keep to a minimum. • For purposes of the FFVP, “vacuum packaging” means removing air from sealed plastic bags and is permissible

Fresh Fruit and Vegetable Program Manual Geographic Preference for the Procurement of Unprocessed Agricultural Products in the Child Nutrition Programs SP-08-2010, November 13, 2009. • Applies within the requirements of the Program • Purchased produce must be fresh

Fresh Fruit and Vegetable Program Manual Meal Accommodations for Students with Disabilities • Must provide accommodations • Plan how this requirement applies to the FFVP within the constraints of a child’s medical requirements • Plan to use fresh fruits and vegetables

Fresh Fruit and Vegetable Program Manual Meal Accommodations for Students with Disabilities • For example, providing texture modifications such as pureeing. • Must be done within the constraints of a child’s medical requirements • schools should start whenever possible with fresh items, • avoid pureeing canned or frozen fruits and vegetables

Fresh Fruit and Vegetable ProgramRegulation Regulation in clearance within the Division

Fresh Fruit and Vegetable Program Evaluation STUDY OBJECTIVES: • Determine whether children increase consumption of fruits and vegetables and experience other dietary changes. • Describe program implementation; school partnerships; the types and sources of produce and the changes in school meal offerings or competitive foods. • Assess the role of additional factors—such as characteristics of schools selected for the program and the level of nutrition education.

Fresh Fruit and Vegetable Program Evaluation STUDY METHODS: • National sample of 6,144 students in 16 States among 576 schools. • Regression discontinuity design comparing eligible participating schools with non-participating schools • Single wave of data collection using 24-hour dietary recalls, web-based surveys, and interviews.

Fresh Fruit and Vegetable Program Evaluation STUDY STATUS: • Recruitment of States and schools has begun. • Data collection will begin during SY 2010-11 .

Fresh Fruit & Vegetable Program Toolkit USDA Food and Nutrition Service FFVP Toolkit

FFVP Phase 1 Launch Available Now on the FNS Public Website http://www.fns.usda.gov/cnd/ffvp/ffvpdefault.htm USDA Food and Nutrition Service FFVP Toolkit

Sections of the Toolkit Webcasts Fact Sheet Templates State and Local Resources Photo Gallery USDA Food and Nutrition Service FFVP Toolkit

Web-Based Toolkit USDA Food and Nutrition Service FFVP Toolkit

Templates USDA Food and Nutrition Service FFVP Toolkit

State Resources USDA Food and Nutrition Service FFVP Toolkit

Thank You!

Fresh Fruit and Vegetable Program