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School Food FOCUS, Upper Midwest Regional Learning Lab, Kymm Mutch Presentation 10 28 13
 

School Food FOCUS, Upper Midwest Regional Learning Lab, Kymm Mutch Presentation 10 28 13

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    School Food FOCUS, Upper Midwest Regional Learning Lab, Kymm Mutch Presentation 10 28 13 School Food FOCUS, Upper Midwest Regional Learning Lab, Kymm Mutch Presentation 10 28 13 Presentation Transcript

    • Great Lakes Regional Farm to School Meeting October 28, 2013 Kymm Mutch, MS, RD, CD Regional Learning Lab Project Director A Program of Public Health Solutions
    • Moving F2S into the Cafeteria via Procurement Practices •  School Food FOCUS •  The Upper Midwest Regional Learning Lab •  Who we are •  What we are working on •  Understanding Procurement Pathways •  Supply chain research •  School district engagement •  Specifications for HRS foods •  How we are helping districts with Geographic Preference •  Harrison Institute for Public Law •  Regional Produce RFI •  Examples of progress
    • The Power of the Public Plate Photo by Cynthia Torres
    • School Food FOCUS … is a national collaborative that leverages the knowledge and procurement power of large school districts to make school meals nationwide more healthful, and sustainably produced. regionally sourced,
    • Process Of Procurement Change Peer Learning Supply Chain Discovery Procurement change Policy
    • FOCUS Approach and Values It’s all about relationships   Participatory and stakeholder-driven   Comfort with, or at least tolerance for, not knowing   Co-learning and knowledge co-creation   Transformational leadership   Systems change
    • Upper Midwest Regional Learning Lab •  2012 launch of first multi-district Learning Lab   Builds on collaborative methods and lessons learned in single-district Learning Labs   Redirects procurement toward more healthful, regional and/or sustainable (HRS) foods   Funders:   W.K. Kellogg   Kresge   Surdna   Lowenstein   Robert Wood Johnson
    • Regional Learning Lab School Districts
    • Upper Midwest Regional Learning Lab Participating School Districts and Partner Organizations State School District District Partner Aramark Healthy Schools Campaign FamilyFarmed.org Illinois Chicago •  •  •  Iowa Des Moines National Center for Appropriate Technology Michigan Detroit •  •  Minnesota Minneapolis Institute for Agriculture and Trade Policy (IATP) Minnesota Saint Paul Institute for Agriculture and Trade Policy (IATP) Nebraska Omaha Gretchen Swanson Center for Nutrition Ohio Cleveland Ohio State University Extension Additional Partners Detroit Eastern Market Michigan State University Center for Regional Food Systems Great Lakes Region Farm to School Network (staff located in Wisconsin) Asian Food Solutions, Inc. (Headquarters located in Ohio) Northeast Iowa Food and Fitness Initiative
    • Upper Midwest Regional Learning Lab Student Enrollment for School Year 2012-2013 Photo Source: www.flickr.com/photos/usdagov/6241138870/ Total Enrollment: 690,533 Students-Lunches served daily: 430,000
    • Regional Learning Lab Districts Total Combined Food Service Operating Budgets for 2012-13 School Year Combined Food Expenditures Combined Operating Expenditures Total Combined Operating Budgets $215 M $190 M $405 M
    • A Simplified Food Supply Chain Melanie Pullman, Food Supply Chain Management: Economic, Social and Environmental Perspectives, 2012.
    • Supply Chain Discovery •  Determine Baseline •  Explore options within commercial market and USDA Foods. •  Be creative: include growers, processors and products that do not currently serve the K-12 market. •  Reach out to all processors large enough to serve one, some, or all districts. •  Investigate potential for local supply. •  Identify gaps in infrastructure.
    • Combined Districts’ Food Priorities: … Work Group Food items to start working on Turkey Clean label turkey roast (whole or sliced): 1.  Smoked (ham with natural or no nitrates) 2.  Roasted Beans/ Grains 1.  Start with regionally grown and processed pinto beans in shelf stable, not canned, packaging; 2.  Move towards a more healthful burrito Fruit and Vegetables Chicken RFI/RFP template including Geographic Preference and Cosmetically Imperfect Seconds for: 1.  Fresh produce 2.  Frozen produce RLL decisions about chicken made within the National Procurement Initiative (NPI) 1.  RWA/MSS drumsticks 2.  RWA/MSS chicken strips (like fajita without seasoning) 3.  RWA/MSS chicken packed by part
    • Baseline Turkey Data Number SY2011 to 2012 Number of Item Category of school products districts Total Pounds Total Dollars Ham Whole muscle Hot dog Lunch meat Sausage Patty Ground Bacon Total 4 7 4 5 3 3 3 2 7 5 23 8 12 14 4 3 1 70 333,000 517,000 302,000 220,000 147,000 147,000 91,000 13,000 1,800,000 $ $ $ $ $ $ $ $ $ 663,000 543,000 360,000 594,000 226,000 357,000 191,000 34,000 3,000,000 July 2012 to Dec 2012 Total Pounds 32,000 231,000 141,000 191,000 60,000 58,000 117,000 2,800 834,000 Total Dollars $ $ $ $ $ $ $ $ $ 66,000 238,000 169,000 338,000 120,000 164,000 235,000 7,200 1,300,000
    • Baseline Turkey Data Manufacturer Jennie-o Turkey Store Butterball Foster Farms Rose J T M Food Group USDA Patuxent Farms Conagra Food Sales Ferndale House of Raeford Perdue Midamar Corporation Hillshire Brands AdvancePierre Foods Leons Texas Cuisine Total Jennie-O share Number of items 47 1 4 1 2 5 1 1 2 1 1 1 1 1 1 70 67% SY2011-2012 Total Pounds 1,300,000 200,000 84,000 29,000 23,000 81,000 19,000 14,000 8,200 2,100 3,900 900 2,200 300 400 1,800,000 74% Total Dollars $ 2,400,000 $ 230,000 $ 130,000 $ 68,000 $ 47,000 entitlement $ 23,000 $ 18,000 $ 14,000 $ 4,300 $ 6,300 $ 5,500 $ 4,400 $ 1,100 $ 1,000 $ 3,000,000 80% July 2012 to Dec 2012 Total Pounds 550,000 120,000 27,000 11,000 26,000 55,000 Total Dollars $ 960,000 $ 150,000 $ 46,000 $ 25,000 $ 52,000 entitlement 6,500 36,000 100 $ $ $ 8,900 65,000 200 900 $ 5,500 830,000 66% $ 1,300,000 72%
    • Baseline Bean Data SY 2011 - 2012 July 2012 to Dec. 2012 Item Category Number of products Number of districts Burrito 4 3 165,000 255,000 2 270,000 177,000 Chili 8 2 61,000 79,000 2 21,000 30,000 Refried 2 5 137,000 39,000 6 110,000 294,000 Great Northern 6 3 44,000 29,000 2 5,400 45,000 Baked 4 4 161,000 17,000 6 73,000 150,000 Black 5 4 64,000 14,000 6 25,000 63,000 Kidney 3 4 131,000 14,000 6 137,000 339,000 Pinto 6 4 72,000 5,000 4 6,500 28,000 Garbanzo 1 3 9,900 3,500 5 18,000 47,000 Blackeye pea 2 1 1,700 890 3 2,500 10,000 Lima 4 0 0 0 2 2,600 5,000 Navy 9 0 0 0 1 4,200 5,500 Grand Total 54 7 847,000 456,000 7 675,000 1,194,000 Note: Missing some data Pounds Number of districts Dollars Pounds Dollars
    • Baseline Bean Data Dollar Usage SY2011-2012 July 2012 to Dec. 2012 0 18,000 Manufacturer Allens Number of products 1 Angelina's Appetizers 1 54,000 24,000 Assltonsdm Basic American Bruce Foods Corp Bush Bros. Captain Ken's Conagra Food Sales El Pasado Foster Poultry Farms Kelley Bean Company Knorrkerry Lakeside Foods Los Cabos Michigan Maid Monarch Private Label Ready Foods Inc RFS-cedar Rapids USDA Weigh Brothers Grand Total 1 3 2 8 2 3 3 1 1 1 5 4 1 1 2 1 1 11 1 54 9,800 10,000 2,300 34,000 13,000 1,400 36,000 32,000 0 4,000 17,000 170,000 0 2,600 3,300 0 0 6,800 61,000 456,000 6,500 14,000 8,200 124,000 26,000 23,000 0 0 2,100 0 272,000 153,000 800 0 0 3,500 3,400 $517,000 estimated 0 1,194,000 Note: Missing some data
    • Common uses in School Meals: •  •  •  •  •  •  Baked beans Bean chili Black bean & corn salsa / salad Salad bars Hummus (mixed reviews) Dried peas and lentils (little use) Source: www.nuggetmarket.com Source: www.simplyrecipes.com
    • Produce Baseline – a work in progress
    • Initial Thoughts on Fruits & Vegetables: •  Kale •  Roasted Root Veg ” •  Berries •  Frozen regionally grown produce •  Cosmetically-imperfect regional “seconds” Source: edinburghselfcatering.wordpress.com Source: commons.wikimedia.org
    • Produce Baseline Data Total Dollars Item Category Kale July 2012 to Dec. 2012 SY 2011-2012 0 0 Roasted Root Vegetables 15,000 6,400 Berries 300,000 140,000 Dark Green Vegetables 1,190,000 790,000 Red/Orange Vegetables 740,000 600,000 12,300,000 8,400,000 Grand Total
    • RFI for Local Fresh and Frozen Produce
    • Local Fresh and Frozen Produce RFI Sought specific information: 1.  Availability of local produce, including CIS 2.  Capacity to aggregate, process and freeze locally grown produce 3.  Gaps in infrastructure that inhibit capacity to serve large urban school districts While projected pricing is requested, it is not binding and does not impact individual school districts current procurement practice. Information from this RFI will be used to determine practicality of local produce procurement and to develop a bid template for future local fresh and frozen produce that may be used by the identified districts and other districts for the following school year
    • Cosmetically Imperfect “Seconds” •  What are they? •  Too large, small, or misshapen. •  Cosmetically imperfect (color, scratches) but same nutritional quality. •  What are they not? •  Gleaned. •  Diseased or nutritionally compromised. Source: r3n3.net Source: 123rf.com
    • Cosmetically Imperfect “Seconds” •  Why are we interested? •  Typically plowed under - environmental impacts. •  Cost savings •  (e.g. MPS & Organic Valley Squash). •  Avenue to access local/organic/sustainable food. Source: viroquafood.coop
    • Geographic Preference and Produce •  Geographic Preference Primer at www.schoolfoodfocus.org •  UMRLL Districts’ procurement documents reviewed and updated by the Harrison Institute for Public Law at Georgetown University Law Center •  Clearly stated intent to value local purchases creates awareness of local procurement
    • Supply Chain Conundrum: Transparency vs Traceability Transparency – knowing who/where product comes from before the purchase is made Traceability – knowing who/where product comes from after the purchase is made Transparency is the gold standard, traceability is the first step
    • Locally grown Wisconsin Harvest Medley
    • Roasted Root Vegetable Blend •  •  •  •  Carrots, Parsnips and Sweet Potatoes Carrots grown by Growing Power Carrots grown on Sysco owned land Partnership that is greater than the sum of the players involved! Source: edinburghselfcatering.wordpress.com
    • Roasted Root Vegetable Blend •  WI DATCP grant to develop local crops •  Goal: 100,000 servings to students in Oct. Educational materials are available – Contact WIharvestmedley@gmail.com Source: edinburghselfcatering.wordpress.com
    • Supply Chain Work in Process: Farm to School via DoD Fresh
    • DoD Local Produce spend by State Data from 2011-12 School Year
    • National Procurement Initiative for Chicken:
    • National Procurement Initiative (NPI)
    • Wanted: Healthier chicken— on the plate AND in the environment.
    • NPI Combined Purchasing Power 15 NPI Districts’ Chicken Procurement SY 2011-2012 Commercial / Open Market Total: ~$9.4 Million = USDA Foods / Commodity* Total: ~$18.2 Million * Includes direct diversion processing costs $ 27.6 Million GRAND TOTAL
    • Chicken Baseline: #1 center of the plate protein served in School Lunch
    • NPI Change Goals   Institutional procurement of chicken grown without antibiotics or with minimal, safe, sustainable (MSS) use.   Replacement of “formed” items (i.e. nuggets) made with additives and fillers with minimally processed whole muscle chicken.   Increased use of fresh and fresh-frozen chicken.
    • Find us online: www.schoolfoodfocus.org Thank you.