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Ffvp webinar 2017
The document outlines the Fresh Fruit and Vegetable Program (FFVP) administered by agri.nv.gov, aimed at providing low-income elementary schools with opportunities to introduce children to a variety of fruits and vegetables. It includes information on procurement regulations, food safety, nutrition education resources, budgeting guidelines, and important application deadlines. Additionally, it offers tips for effective program implementation and resource utilization.
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Ffvp webinar 2017
- 1. agri.nv.gov Fresh Fruit and VegetableProgram (FFVP) Bobbie Davidson Program Officer March 14th, 2017
- 2. agri.nv.gov • Professional StandardLearning Codes: Administration 3000/Program Management 3200 • www.youtube.com/user/nevadaagric ulture • www.slideshare.net/NevadaAgricultur e
- 3. agri.nv.gov Webinar Overview • Whatis the FFVP? • Procurement • Food Safety • Nutrition Education • Monthly Claims • Budgeting your FFVP Grant
- 4. agri.nv.gov • Fresh Fruitand Vegetable Program • Offered to low-income elementary schools with 50% or higher Free and Reduced • Introduces children to a variety of fruits and vegetables https://www.youtube.com/watch?v= vognaEIxasQ What is the FFVP?
- 5. agri.nv.gov Must follow properprocurement regulations: 1. Buy American 2. SFAs may not contract with individual vendors noncompetitively to purchase products 3. SFAs to conduct either an informal or formal procurement. Procurement
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- 7. agri.nv.gov • Procurement Webinar: https://www.youtube.com/watch?v= u2pnXcnNn- 8&list=PLGdlCTs4dQTfYTLj7Vg9VXzD fmqApGipq&index=2 •SNA articles on Procurement: http://mydigimag.rrd.com/publicatio n/?i=354828&ver=html5&p=32#{"p age“ :32,"issue_id":354828} Procurement Resources
- 8. agri.nv.gov • Train allstaff • Cut produce should be stored at 41°F or below • Use coolers with ice packs for cold holding in classrooms prior to service • Use proper hand-washing techniques prior to handling/serving fruits and vegetables • http://www.theicn.org/documentlibrary files/PDF/20160314112545.pdf Food Safety
- 9. agri.nv.gov • Requirement ofthe FFVP • Mandated by the USDA • Can be during service of the fruits and vegetables or during the school day • Grant money cannot be used to fund nutrition education • Reach out to local organizations and the community • Helpful resources online! Nutrition Education Component
- 10. agri.nv.gov • Local Resources -Parents -RetiredTeachers -Local Farmers -College students -Local and State affiliates: Urban Roots, University of Nevada Reno Cooperative Extension(UNCE) Nutrition Education Resources
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- 14. agri.nv.gov 1. http://www.vermo ntharvestofthemont h.org/ 2. http://www.thelun chbox.org/marketin g/lunchroom- education-1/farm- to- school/?tab=farm- to-school-tools- and-resources 3.http://harvestofthe month.cdph.ca.gov /Pages/Downloads. aspx Harvest of the Month
- 15. agri.nv.gov • Requirement ofthe FFVP • Submitted on CNP website • Must be submitted w/in 60 days of month claimed • Make sure to itemize expenses! • Ex: Labor= $10/hour x 15 hour= $150 Monthly Claims
- 16. agri.nv.gov • Programs areallocated $50-75 per student per year • Must serve at least twice a week for the entire school year! • Additional funds will not be awarded if the sponsor runs out before the end of the year Budgeting your FFVP Grant
- 17. agri.nv.gov 1. Determine awardamount 2. Take the total amount divide my the months you are in session -Take into account start up costs during the first couple of months -Months that the children are in school only a couple of weeks (i.e. December, March/April, June) How to budget Grant allocations?
- 18. agri.nv.gov Total award amount=$20,615.00 $54.25(student allocation) x 380(# of students) $20,615.00(total funds) / 11(months in session)= $1,874.00 per month December, April, and June in session 2 weeks due to breaks. i.e. cut those budgets in ½. $1,874.00(monthly allowance)/2=$937 for those three months $937(other ½ of monthly budget) x 3(#of short months)=$2,811 Add this amount to your first month, then rollover leftover amounts onto the beginning of each month Example
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- 22. agri.nv.gov • Utilize samplesizes • Use precut/prepared fruits and vegetables • Use the fruits and vegetables grown in the school garden. • Make a buying schedule • Buy seasonally from wholesale clubs like Sam’s club or Costco. • Northern Nevada-Shop DROPP- https://droop.coop/ Budget Tips
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- 24. agri.nv.gov • March 10th,2017- RFA and Application Released • April 21st, 2017- Application due by 5:00pm to Bobbie Davidson • May 12, 2017-Notice of award pending federal notification Important Dates
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Editor's Notes
- #3 This webinar is being recorded and will later be posted on our youtube channel and slide share account -Turn recording off to entertain questions -You will be muted so make sure you use the raise your hand function to ask questions which I answer at at the end -This webinar will be 30 minutes and will fall under the following professional standard learning codes 3000 for administration and 3200 program management
- #4 The intention of this webinar is to briefly go into what the FFVP is and to dive deeper into some topics sponsors are have difficulty with and topics we have found to be problem areas during site reviews. This FFVP is becoming a competitive program. Unsuccessful management of the program is grounds for denial of your FFVP application. Please keep that in mind going forward. The topics will go over today are:
- #5 Part of the Farm Bill which last year the USDA authorized 184 million dollars to state authorities!! Nevada gets roughly over $2 million dollars!! The whole goal of this program is to introduce children to a variety of fruits and vegetable. It has been proven that an increase in exposure of fruits and vegetables to young children will affect their food preferences later in life.
- #6 For those not in food service, What is procurement? It is the purchases of goods and services. As stated in the HHFKA, it’s a responsibility of SFA to obtain the most economical purchase. Use those grant dollars wisely!! Make sure your buying is a competitive process to ensure your getting the best goods for the best price. Buy American- which means that SFAs must purchase domestically grown food to the maximum extent possible -exceptions like bananas that are generally not a domestic product can be used. -keep in mind wise purchases
- #7 -Under $3,500 considered micro purchase which can be non completive but encourage to shop around -Over $3,500 and below $150,000 still informal but need a minimum of 3 quotes then buy -Over $150,000 is a formal method Two types of formal purchases Seal bid or Invitation for bid- based solely on lowest price Competitive proposals or Request for proposals- based on several factors, applications are scored on various aspects the company is providing and the winner goes to the highest scored application.
- #8 -Included a link to our procurement webinar -Also a link to some SNA article on procurement. These are very useful of how to write a rfp, when its appropriate to use, and examples of a good rfp, which is very useful for our larger districts!
- #9 Great resource on the institute of child nutrition which I provided a link. Includes flyers to train all staff and teachers on sop for proper produce handling techiques.
- #10 -Important because there have been several findings during site reviews that nutrition education is not beign done. -Required part of the FFVP, mandated by the USDA -This is often a forgotten part of the FFVP, so wanted to highlight this topic and give you all some great resources to help accomplish this component -The USDA encourages as much Nutrition education as possible, so it does not have to be during the service of fruits and vegetables it could be throughout the school day -Another important aspect of this is that grant money cannot be used to fund nutrition education. -Any claims for nutrition education will not be reimbursed -However, this is a great excuse to get your community involved and for you the school/school district to reach out and form partnerships with the community
- #11 Like I said it is a great Opportunity to reach out and get the local community involved. -Reach out to the colleges: students in the Dietetics programs all have required internship hours. This is good practice for them and a good free resource for you -Way to get parents involved (pta members, or parents on their own wellness journeys) -local farmers -Even reaching out to retired teachers -Tons of great organizations around to provide assistance. Listed a couple above. Urban roots offers programs through their facility and online. There are many online lesson plans and handouts to utilize. UNCE offers worksheets for certain fruits and vegetables. Can contact them or have some on their website Online tools USDA provides a toolkit- includes best practices manual, fruits and vegetable galore( lots of information and fun facts about fruits and vegetables), and a handout of how to incorporate FFVP and your LWP. Farm Academy Live- is a FREE interactive video conferencing program built that targets the 3-4 grade. They provide lessons through conference calls but also send raw products directly into the classroom for the students to physically touch and see. Using the latest video conferencing technology, the 45-60 minute lessons are taught by the Farm Academy Live teacher. Grow it, like it, try it!- nutrition education kit featuring myplate. It introduces children to peaches, strawberries, cantaloupe, spinach, sweet potatoes, and crooked neck squash. Has activities for preschoolers along with other age groups, coloring pages, and other activities. My plate- activity sheets, songs, videos and games.
- #13 -handbook -best practices -fruits and vegetables galore: fruit and vegetable fact sheets and coloring pages
- #14 -features my plate -coloring pages -books with set lessons on different fruits and vegetables.
- #15 HOM- have them for various states. From what I can see California and Vermont are very user friendly and have a lot of unique tools. California’s HOM website has printable worksheets for a wide variety of fruits and vegetables. Broken down into Fall, Winter, Spring, and Summer seasons Vermont HOM- has FREE printable worksheets for educators/cafeteria, recipes, printable posters, and includes reading lists that feature that fruit/vegetable
- #16 Touch base on claims. -It is a requirement -coordinate with your food service department, to gain access and they are submitted electronically Reoccurring issues with claims include the following: submission time and itemizing your expenses. -Claims submitted after the 60 day deadline may not be reimbursed. -Non-itemized claims make it difficult to decipher what exactly is claimed and how the amount came to be. This can also hold up your claims -For step by step instructions check on the webinar link posted in slide 3
- #17 -Check total funds awarded in award letter mailed to sponsor -Cannot stress this enough, additional funds will not be awarded and any claims made after will not be reimbursed. -Need to budget grant funds to stretch throughout the year. Failure to do this is considered unsuccessful management of the FFVP and will be grounds to be termination from future FFVP grant awards.
- #18 Once you divided the award amount by the # of months you have in session you have a monthly budget of how much you can spend. Now it is time to factor in the breaks/holidays and start up costs and adjust your monthly balances. For the months you are only in session two weeks out of the month/ decrease the budget and add it too the first two months to cover start up costs.
- #19 Gives you a $2,811 start up/extra fund budget.
- #20 NEW budget tracker. The link is available in the new FFVP handbook. Three tabs- cash flow statement, monthly invoice tracker, and instructions. You are now viewing the first tab. After you figure out your budget you can enter that information into the corresponding cell. After expenses are entered in your balance at the end of the month will auto-populate in the last row. Whatever balance you have at the end of the month will automatically be added to your budget for the next month. You can see this reflected in the cash on hand row.
- #21 After entering your expenses it will autopopulate the total cash paid out and your total cash position/leftover at the end of the month. That leftover will be brought up to the top for the cash on hand and the beginning of the month and it will be added to your total budget amount for the month.
- #22 Also an optional but helpful tool to keep all your invoices in order. There is a section for every month. Within months there are four sub-sections: labor, supplies, F&V purchases, and other. You then can enter the date purchased/received invoice #’s when applicable, description of the purchase, and the price. At the end of each section, it will calculate the grand total of purchases for that category. This will help you to enter those numbers into the cash flow statement. This will also keep track of your purchases for your monthly claim! This will be available on the NDA website.
- #23 -Is not a requirement for students to have an entire serving of fruit/vegetables -Using pre-cut/prepared fruits and vegetables can reduce your labor costs -integrate school garden into FFVP: keep costs low, introduce school garden into school, and introduces the nutrition education into your program. Also can use FFVP funds to help support your school garden if you are serving the fruit and vegetables it yields!! -schedule will look at holidays to avoid too much produce being ordered when students are not in school to partake in the produce. ex: thanksgiving week many schools are in school 2-3 days. May skip this week make sure to order less produce to avoid waste and spoilage. -check out farmers markets in the season -Wholesale clubs like Costco and Sam’s club can be a great option when shopping seasonally -Dropp(distributers of regional and organic produce and products) is food hub and is part of the Great Basin community food coop. It is a website to order local produce from. Lots of different fruits and vegetables and reasonable prices. The deliver to the Reno Area, free with a qualifying purchase.
- #24 -New application, much of the same questions, a budget proposal has been added. Format has been updated hopefully more user friendly by making a district section to fill out first then schools fill out their respective pages. -All eligible principals have been notified -The due date has been changed to April 21st
- #26 Updated our FFVP policy and procedures handbook. It has been reformatted and is more seamless to the USDA FFVP handbook. Great resource and I have included the link to check that out.