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FAIRFAX COUNTY PUBLIC SCHOOLS

March 10, 2014

Food and Nutrition Services Action Plan

Food and Nutrition Services – Action Plan

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TABLE OF CONTENTS

I. Vision, Mission, and Values 2

II. Strategic Pillars 3

III. Implementation Plan for Prismatic Study Recommendations 6

IV. Implementation Summary to Prismatic Recommendations 20

V. Food and Nutrition Services Fund Statement 25

VI. Other Activities and Initiatives 26

VII. Attachments:

A – List of Schools with Salad Bars and Fresh Fruit and Vegetable Program 28

B - Vending Product Examples 29

C – School Breakfast and Lunch Prices 30


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VISION Fairfax County Public Schools, Office of Food and Nutrition Services, will help to develop excellence in every

student. In an atmosphere that values diversity and human resources, we will be a premier food and

nutrition services program in the nation by providing students with healthy food and nutrition knowledge,

skills, and values they will need for a healthy body in an ever-changing global society.

MISSION

We will provide nutritious meals that reflect current science-based research, the Dietary Guidelines for

Americans, and the meal patterns outlined in the Healthy Hunger-Free Kids Act for school age children.

We will provide nutrition education in the classroom, school cafés, and school community.

We will serve as a nutrition resource to the community.

VALUES

Philosophy – Talk, Serve, and Teach nutrition

Integrity – act ethically with accountability and commitment to excellence

Customer Focus – meet needs and exceed expectations of customers

Innovation – embrace change with creativity and strategic thinking

Teamwork – create an environment that fosters positive work relations through collaboration and

cooperation

Professional Development – encourage and support continuous learning

Lifelong Wellness – model for students and school community


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STRATEGIC PILLARS

Food and Nutrition Services (FNS) will be seen as the voice for child nutrition in the school district and community.

Provide healthy food choices that support students’ readiness to learn Offer a variety of fruits, vegetables, whole grain breads, and cereals and limit saturated fat and

offer zero trans fats. Promote breakfast. Exceed USDA standards for vending and a la carte options. Procure seasonal locally grown produce for meals within financial constraints. Expand school garden partnerships and integrate school garden produce into school lunch menu. Continue to reduce artificial additives and preservatives and sodium based on current evidence-

based scientific research. Provide students with special diets prescribed by physicians. Evaluate all new foods for nutrient density, ingredients, and student acceptability prior to

including as a breakfast or lunch offering.

FNS will enhance the credibility of school nutrition programs districtwide by promoting the benefits of school meals and the expertise of its professional team while providing clarity to the complexities of the federal programs.

Increase awareness among the general public, policy makers, educators, and the media of the role

school nutrition programs play in contributing to a positive learning environment. Reinvent the image of child nutrition professionals to reflect their dedication to our district’s

students. Consider student preferences, input from monthly customer report cards and student taste parties

in menu planning. Maintain best practices in support of the qualifications for District of Excellence, District of the

Year, and Healthier US School Challenge. Implement the Energy Zone Lunch App to provide stakeholders with nutrient, ingredient, and

allergen information. Develop a marketing plan to promote the program in a variety of social media venues to increase

participation rate. Expand current recycling practices and support donations to Food Banks.

EDUCATION AND

COMMUNITY OUTREACH

NUTRITION INTEGRITY


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STRATEGIC PILLARS

FNS will strive to remain financially solvent.

Operate a self-supporting, nationally recognized program. Build a reserve equivalent to three months operating expenses. Continue to subsidize and provide free breakfast and lunch to students eligible for reduced-price

meals. Successfully complete federal and state audits. Comply with local, state, and federal regulations. Collaborate with Human Resources to evaluate the current compensation plan for the FNS team. Continue to study ancillary programs (Paid Lunch Equity Report).

FNS will collaborate with federal and state agencies to implement new Professional Standards and ensure school nutrition personnel are trained in all aspects of the program.

Produce learning experiences that pioneer new approaches and model best practices for quality programs.

Develop in-service training and professional opportunities to reflect the future “Professional Standards in National School Lunch and Breakfast Programs”.

Develop a path for career promotion for school nutrition personnel. Expand customized training modules for school nutrition personnel. Continuously train school nutrition personnel in Hazardous Analysis and Critical Control Point

(HACCP) and food safety and sanitation.

FNS will support and strengthen its Wellness Policy to promote student healthy lifestyles and wellness in the school communities.

Offer students competitive foods (a la carte and vending) in addition to meals that meet or exceed the Code of Virginia and United States Department of Agriculture (USDA) Standards – The Smart Snacks in School nutrition standards.

Ensure school cafe plays an important role in applying knowledge and skills in the classroom to establish lifelong healthy eating habits.

Promote the FCPS Wellness Policy through the G.O.L.D.E.N. (Giving Others Lifelong Desire for Exercise and Nutrition) Wellness Award.

Educate students by providing nutrition knowledge that promotes wellness. Work with school administrators to provide students adequate time to purchase and eat lunch. Revise FCPS Wellness Policy to reflect new wellness directives when released from the USDA.

PROFESSIONAL

DEVELOPMENT

WELLNESS

FINANCIAL MANAGEMENT


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Implementation Plan to Prismatic Study Recommendations ADDITIVES AND PRESERVATIVES The Office of Food and Nutrition Services (FNS) has worked continuously with manufacturers since receiving the recommendation by the Superintendent’s Nutrition Task Force to reduce artificial ingredients and preservatives. To date these have been reduced by 91 percent as compared to SY 2010-2011.

SY 2010–2011 SY 2011–2012 SY 2012–2013

Feb 2012

April 2012

Oct 2012

April 2013

Artificial Ingredient/Preservative Number of Occurrences

Artificial Flavors 84 37 16 6 7

Red 40 Colorant 13 6 4 0 0

Yellow 5 & 6 Colorant 30 9 6 5 2

Blue Colorant 7 2 1 0 0

Butylated Hydroxyanisole (BHA)/ Butylated Hydroxytoluene (BHT) 12 5 6 6 5

Tertiary Butylhydroquinone (TBHQ) 11 4 2 0 0

Monosodium Glutamate (MSG)/ autolyzed yeast 23 9 5 5 1

High Fructose Corn Syrup (HFCS) 44 9 7 4 4

Potassium Bromate 16 8 7 3 2

Sodium Benzoate 23 9 6 1 3

Total 263 98 60 30 24

Cumulative Percentage Reduction 63% 77% 89% 91%

ACTION PLAN Add a section to FCPS Regulation 5008.2, Student Health and Wellness, to include nutrition

standards including expectations related to the elimination of additives and preservatives.

Continue to reduce the number of occurrences by 95 percent as compared to SY 2010-2011.

SY 2014-2015 SY 2015-2016 SY 2016-2017

91% 93% 95%

NUTRITION INTEGRITY


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LOCAL PURCHASE OF PRODUCE FNS prefers and purchases seasonal locally grown produce, when possible. The amount spent on seasonal locally grown produce has increased by 64 percent since 2010. Some examples of locally grown produce include tomatoes, zucchini, and apples. These items are purchased from farms located in Virginia and Maryland. Additional information on the local farms can be found on the FCPS website. Some of the most popular fruit such as kiwi, bananas, and oranges are not grown locally and therefore, do not meet the criteria of locally grown produce.

ACTION PLAN Add language to FCPS Regulation 5008.2, Student Health and Wellness, to support opportunities

to integrate seasonal locally grown and school garden produce into the meals served to students based on availability, acceptability, and price.

Add a preference statement regarding locally grown produce to future bids for fruits and vegetables.

Continue to increase the amount spent each year on seasonal locally grown produce by 3 percent as compared to the prior year in the next three years.

SY 2014-2015 SY 2015-2016 SY 2016-2017

3% 3% 3%

MENU CYCLE The current two week menu cycle has several items that are offered on alternate weeks expanding the length of the menu cycle. There are two key entrees, chef salads, hummus, yogurt and peanut butter and jelly biteables offered daily. These options ensure that students at all grade levels have variety and can make selections to meet their personal, cultural, and therapeutic needs.

ACTION PLAN

Evaluate options to expand the menu cycle and study the impact on participation.

NUTRITION INTEGRITY


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FRUIT AND VEGETABLE BARS FNS is currently piloting fruit and vegetable bars at Marshall and Edison High Schools, Lake Braddock Secondary, and South County Middle School in a self-serve venue. The fruit and vegetable bars typically include the variety available on the lunch menu. On a typical day, the bars will include multiple fruit and vegetable options. All other schools, including the elementary schools, offer pre-portioned servings of fruits and vegetables to meet the federal meal pattern. Each of these schools also offers two to three fruit and vegetable options each day. Additionally, 12 high schools offer salad bars and 9 elementary schools participate in the federal fresh fruit and vegetable program. See Attachment A for a full list of schools participating in these programs.

FNS actively promotes fruits and vegetables throughout the school year and some of the activities are as follows:

Give Me 5! Colors That Jive! Highlights a fruit and vegetable monthly. The menu has colorful characters with corresponding flyers and information is also posted on the serving lines.

9-5-2-1-0 Zip Code to Your Health! Promotes wellness in all elementary schools in October. It encourages students to:

Get 9 hours of sleep each night Eat 5 fruits and vegetables every day Limit screen time to no more than 2 hours per

day Get at least 1 hour of exercise each day Have no (0) sugary drinks!

“All Star Lunch” Reflects USDA’s new menu standards and helps students make their

selections. Lunch includes protein (purple star), grains (yellow star), vegetables (green star), fruits (red star), and milk (blue star).

The colored stars are placed on the serving line above the component. Students must select a red (fruit) or green (vegetable) star.

NUTRITION INTEGRITY


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Kids Cooking Introduces students in grade 4 to the preparation of healthy snacks. The colorful booklet includes recipes and other activities that can be taken home to be shared with parents. This program also provides a hands-on learning opportunity for students to make fruit kabobs.

Additionally, simple scratch recipes developed, tested, and evaluated by FNS Chef Paul Davis for the Marshall HS fresh food pilot are now being prepared in a majority of our high and secondary schools. The Chef Specials, including the Asian and Mexican lines, are available on a rotating basis. The black bean and corn salad is on the monthly high school menu and is also featured in our Thursday Chef Salads, served at all levels. The new yogurt parfait has been very popular.

Other Chef Specials include:

Black Bean and Corn Salad Chicken Quesadilla Asian Bowl Southwestern Chicken Pizza Steak and Cheese Pizza Yogurt Parfait Mexican Pizza Black Bean and Corn Burrito BBQ Chicken Pizza

NUTRITION INTEGRITY


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ACTION PLAN Evaluate the success of the fruit and vegetable bars. Expand to all middle and high schools by

SY 2016-2017.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Expand pilot to 10 additional schools Remaining HS Remaining MS

Additional pilot schools include: Centreville HS Chantilly HS Falls Church HS Hayfield Secondary Herndon HS Mt. Vernon HS Robinson Secondary South County HS Thomas Jefferson HS Westfield HS

Assess other opportunities to promote fruits and vegetables and evaluate continuum of options for fresh fruits and vegetables to expand the variety offered to elementary schools.

Continue to implement best practice components of the Marshall High School pilot program.

NUTRITION INTEGRITY

* Example of pre-portioned fruit and vegetable tray offered in high and secondary schools


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VENDING MACHINE PRODUCTS All vending and a la carte sales in FCPS continue to exceed federal and state nutrient standards. The Smart Snacks in School, the new nutrition standards from USDA, are expected to be adopted for implementation in SY 2014-2015. The new requirement addresses nutrient standards based on 2010 Dietary Guidelines for Americans and requires that all offerings meet specific calorie, total fat, saturated fat, trans fat, sodium, and sugar levels per portion. Examples of items offered in the FCPS vending machines are included in Attachment B.

Additionally, FNS is conducting a pilot program regarding the elimination of regular sodas in the after school vending programs at seven high schools. The pilot schools include:

Chantilly Falls Church Lake Braddock Langley Marshall Thomas Jefferson West Potomac

After school soda machines are not available at the elementary schools. New requirements have been proposed and are pending approval related to food and beverage advertising. The proposed new Wellness Policy requirements have been released and public comments are due to USDA by April 28, 2014. ACTION PLAN Implement the Smart Snacks in School standards by SY 2014-2015.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Implement new standards -- --

Review and implement new guidelines on food and beverage advertising.

Evaluate results from the pilot on eliminating regular sodas and develop a future plan working with

beverage vendors to phase out regular sodas.

NUTRITION INTEGRITY


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SCHOOL STORE RULES The current FCPS Policy 5003.3, Food Sales and Services, precludes the sale of foods of minimal nutritional value during the school day and requires that school sales such as PTA and student activity fundraisers are not to take place during the school day. This policy is reviewed with school administrators annually, posted on the website, and reminders are sent at the beginning of the school year. FNS supervisors monitor schools for compliance during school visits and annual audit.

Action Plan

Continue to promote and emphasize school store rules with school administrators.

Identify products of low nutritional value that do not meet the Smart Snacks in School standards and share with all school administrators and parent and student organizations engaged in fundraising. FNS will also assist in identifying low nutritional value products to various student and parent groups to support the Partnership for a Healthier Fairfax Initiative. This Community Health Improvement Plan focuses on the improvement of the health and well-being for all who work, play, and live in Fairfax County.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Share list with fundraisers



NUTRITION INTEGRITY


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NUTRITION INFORMATION FNS currently provides extensive nutrition information in the serving areas and on the website. The current Nutrifax is posted in every service area and provides customers with the calories, protein, carbohydrates, fat, saturated fat and trans fats in each menu item. Additional nutrition information such as vitamins, minerals, cholesterol, sodium, and fiber is available through the NutriKids software. FCPS students and parents can access the information by contacting the Office of Food and Nutrition Services. To complement the Lunch App released in September, a new interactive tool for school menus is now accessible on the FCPS website and through the FCPS mobile app. The website and mobile app provide quick access to menu options and nutritional information, making it easy for parents and students to learn more about the variety of healthy food choices available. The website also features quick links to ingredient and allergen information, as well as resources and services provided by the Office of Food and Nutrition Services. The cost of the application was $84,000 in the initial year and will be $37,000 in maintenance fees for the subsequent years.

ACTION PLAN

Market the new interactive tool for school menus through a variety of venues including KIT, Facebook, and Twitter.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Continuous Continuous Continuous

EDUCATION AND

COMMUNITY OUTREACH


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IDEAS FROM SMARTER LUNCHROOMS MOVEMENT FNS continues to adopt ideas from Smarter Lunchrooms Movement. “The Smarter Lunchrooms Movement was started in 2009 with the goal of creating sustainable research-based lunchrooms that guide smarter choices. It is a grassroots movement of those concerned with the way children eat and wish to change these behaviors through the application of evidence-based lunchroom focused principles that promote healthful eating.” A smarter lunchroom moves kids towards nutritious foods by providing an opportunity for kids to make healthy choices and consume a balance diet. Some of the Smarter Lunchrooms Movement ideas implemented include:

Rotating refrigerated and hot sections on serving lines to promote fruit and vegetables

Limiting a la carte sales at the elementary level and only allowing these purchases if a student

brings lunch from home or purchases lunch at the school

Displaying fresh fruit at each cashier terminal

ACTION PLAN

Implement as many Smarter Lunchrooms Movement recommendations as applicable.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Continuous Continuous Continuous

LINE SIGNAGE Colorful signage is used throughout the service area to assist students with menu selections based on the “All Star Lunch”, special days, Nutrifax, “Give Me 5! Colors That Jive!” options and individual menu item name signage. A recent student survey also showed that the students would find it valuable to have the nutrient information posted on the product line signs. ACTION PLAN Evaluate the feasibility of using programmable message

boards to highlight the daily menu offerings.

Post nutrient information on the items offered daily as suggested by the students.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Update line signage Continuous Continuous

EDUCATION AND

COMMUNITY OUTREACH


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FINANCIAL REPORTS FNS currently provides timely financial management reports that assess the profit and loss of each school cafeteria on a monthly basis. These reports have been in use for a number of years and provide supervisors with a tool to measure operational performance and strategically respond to performance issues. FNS understands that these reports require revisions to adapt to the new financial systems. To facilitate this the following actions have been taken or completed.

The EZPAR (FNS participation and revenue) system has been upgraded to accommodate the

FOCUS (FCPS ERP system) chart of accounts in February 2014. The upgrade will streamline and ensure that interfaces between the EZPAR system and FOCUS will occur in a timely manner.

FNS, along with the Department of Financial Services, Comptroller’s Office, is reviewing the financial accounting process and cost methodology used in preparing monthly financial management reports. This process was started in November 2013.

ACTION PLAN Complete review of financial accounting processes and revise cost methodology assumptions.

Develop revised individual school profit and loss statements to review with supervisors and

cafeteria managers.

Analyze and engage with each individual school to establish operational targets for food, labor, supplies and breakfast and lunch participation.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Revise cost methodology

assumptions, develop new financial reports

and establish operational targets

Ongoing Ongoing



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PAYMENTS ONLINE My LunchMoney (MLM) was implemented in 2006 and it allows parents to prepay for school meals with a credit card. The current contract with the vendor has a $1.95 convenience fee per transaction. Currently, 52 percent of payments received are made online using credit cards. Based on the current participation rate, the cost to eliminate the convenience fee would be approximately $663,000 annually. This would require lunch prices to be increased beyond the increase of 25 cents proposed for next school year. ACTION PLAN Continue to evaluate options to eliminate or reduce the current convenience fee.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Study impact of increased lunch price

and continue to evaluate options

-- --

INDIRECT PAYMENT TO SCHOOL OPERATING FUND The United States Department of Agriculture program regulations require school food authorities to establish a nonprofit school food service account, in which all reimbursements and other revenue from all food service operations conducted by the school food authority, principally for the benefit of school children, are retained and used only for the operation or improvement of the nonprofit school food service. As part of these regulations, school districts are permitted to assess and recover indirect costs attributable to their food service operations. Examples of the administrative support activities that benefit FCPS’ Food and Nutrition Services program, and for which indirect costs are charged, include human resources, accounting, payroll, purchasing, facilities maintenance, information technology, and utilities. The indirect payment of $2.6M annually to the School Operating Fund supports the indirect activities such as human resources, accounting, payroll, purchasing, facilities maintenance, information technology, and utilities that FCPS provides on behalf of the food service program. ACTION PLAN

Maintain current payment level and the study financial impacts of other initiatives.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Maintain current level Study impacts of other initiatives --



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DIRECT DELIVERY FNS has worked with distributors to request additional school deliveries to central kitchens. Due to several factors including limited space, competing drop off times with bus schedules, and local traffic, the suppliers have been reluctant with direct delivery. FNS will continue to work with the distributors to explore increasing direct-to-school deliveries. FNS will issue two Requests for Proposals for future bid; one for delivery to all schools and the other for delivery to central kitchens, high and secondary schools, and the Food Services Center. This will allow FNS to evaluate the costs and benefits of multiple delivery options.

ACTION PLAN Request two options in future bids with one for delivery to all schools and the other for delivery to

central kitchens, high and secondary schools, and the Food Services Center.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Update future RFPs to include two options for

delivery Ongoing Ongoing

FACILITY UPDATE AND CAFETERIA AMBIANCE

FNS currently coordinates with Design and Construction (D&C) to purchase and install kitchen design and equipment to reflect educational specifications in new and renovated schools. D&C, along with the school administrators, select the tables and chairs and cafeteria layout that significantly determine the cafeteria ambiance.

ACTION PLAN Inventory and assess kitchen equipment condition and serviceability.

Coordinate with D&C and school administrators during the design phase of the new renovation and

construction projects to influence cafeteria ambiance improvements.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Meet with D&C and school administrators to update current design

Ongoing Ongoing



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ORGANIZATION STRUCTURE In September 2013, one additional supervisor position was added to reduce the scope of responsibilities from 17 to 14 schools. This will allow the supervisors to provide more timely and consistent information to school-based cafeteria staff. The Healthy Hunger Free Kids Act will unveil new Professional Standards for all child nutrition personnel at the local and state levels in 2015. One central training specialist will be required to implement and train the more than 1,300 school-based staff. In addition, a community outreach specialist will be added to continuously seek input from the various stakeholders and to promote the various program activities.

ACTION PLAN Add a training specialist to oversee the new USDA Professional Standards and to enhance current

training efforts.

Add a community outreach specialist to develop a marketing plan, which will continuously seek stakeholder input and promote the program to increase participation rate.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Recruit staff $226,000

($113,000 per position including benefits)

Develop marketing plan

Ongoing $226,000

Ongoing $226,000

PROFESSIONAL

DEVELOPMENT


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LUNCH START TIMES The Federal regulation requires that lunch be served between 10:00 a.m. and 2:00 p.m. The American Academy of Pediatrics recommends that students get at least 20 minutes to actually sit down and eat lunch. The recommendation is for FCPS to adopt lunch periods that start after the first two hours of school. Due to multiple demands on the schools’ master schedule, 66 schools currently have lunch scheduled with in the 2 hours after school starts. This can result with some students having lunch at 10:15 a.m. ACTION PLAN Coordinate with school administrators to determine possibilities for later lunch start times.

SY 2014-2015 SY 2015-2016 SY 2016-2017

Meet with school administrators Ongoing Ongoing

WELLNESS


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Implementation Summary to Prismatic Recommendations

Recommendation SY 2014-2015 SY 2015-2016 SY 2016-2017

NUTRITION INTEGRITY:

Additives and Preservatives

Add a section to FCPS Regulation 5008.2, Student Health and Wellness, to include nutrition standards including expectations related to the elimination of additives and preservatives

Update Regulation

-- --

Continue to reduce number of occurrences

of additives and preservatives as compared to SY 2010- 2011

91% 93% 95%

Local Purchase of Produce

Add language to FCPS Regulation 5008.2, Student Health and Wellness, to support opportunities to integrate seasonal locally grown and school garden produce into school meals

Update Regulation

-- --

Add a preference statement regarding

locally grown produce to future bids Update future

bids Ongoing Ongoing

Continue to increase the amount spent each year on seasonal locally grown produce by 3% as compared to the prior year in the next three years

3% 3% 3%

Menu Cycle

Evaluate options to expand menu cycle

and study impact on participation Expand Menu

Cycle -- --


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Fruit and Vegetable Bars:

Evaluate success of fruit and vegetable

bars and expand to all MS and HS

Expand Pilot to 10 additional

schools Remaining HS Remaining MS

Assess other opportunities to promote fruits and vegetables and evaluate continuum of options for fresh fruits and vegetables to expand the variety offered to ES

Ongoing Ongoing Ongoing

Continue to implement best practice

components of the Marshall High School pilot program (see page 9)

Ongoing Ongoing Ongoing

Vending Machine Products:

Implement the Smart Snacks in School

nutrition standards Implement

new standards Ongoing Ongoing

Review and implement new guidelines on

food and beverage advertising

Develop guidelines for advertising

-- --

Evaluate results from regular soda ban

pilot and develop a plan to phase out regular sodas

Coordinate with beverage

vendors Ongoing --

School Store Rules:

Continue to promote and emphasize school

store rules with school administrators

Work with school

administrators Ongoing Ongoing

Identify products of low nutritional value

that do not meet the Smart Snacks in School standards


Ongoing Ongoing


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EDUCATION AND COMMUNITY OUTREACH:

Nutrition Information:

Market new interactive tool for school

menus - implemented March 1, 2014

Continuous

$37K maintenance

Continuous

$37K maintenance

Continuous

$37K maintenance

Ideas from Smarter Lunchrooms Movement:

Implement as many best practices as

applicable Continuous Continuous Continuous

Line Signage:

Evaluate the feasibility of using

programmable message boards to highlight daily menu offerings

Evaluate options

Expand, if successful

Expand, if successful

Post nutrient information on items offered

daily as suggested by the students Update line

signage Ongoing Ongoing

FINANCIAL MANAGEMENT:

Financial Reports:

Complete review of financial accounting processes and revise cost methodology assumptions

Revise cost methodology

Ongoing Ongoing

Develop revised individual school profit and loss statements to review with supervisors and cafeteria managers

Develop new financial reports

Ongoing Ongoing

Analyze and engage with each individual

school to establish operational targets including participation rates

Establish operational

goals Ongoing Ongoing


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Payments Online:

Continue to evaluate options to eliminate or reduce the current convenience fee. Based on current utilization, eliminating the fee would require over $660,000.

Study impact of increased lunch prices and evaluate

options

-- --

Indirect Payment to School Operating Fund:

Maintain current payment level and study

the financial impacts of other initiatives Maintain

current level

Study impacts of other

initiatives --

Direct Delivery:

Request two options of delivery in future RFPs to provide direct delivery to all schools

Update future RFPs to include two options for

delivery

Ongoing Ongoing

Facilities and Cafeteria Ambiance:

Inventory and assess kitchen equipment

condition and serviceability Ongoing Ongoing Ongoing

Coordinate with Design and Construction (D&C) and school administrators during the design phase to influence cafeteria ambience improvements

Meet with D&C and school

administrators to update

current design

Ongoing Ongoing

PROFESSIONAL DEVELOPMENT:

Organization Structure

Add a training specialist to oversee the new USDA Professional Standards and to enhance current training efforts

Recruit staff - $113K

Ongoing $113K

Ongoing $113K

Add a community outreach specialist to continuously seek stakeholder input and promote the program to increase participation rate

Recruit staff - $113K and develop a

marketing plan

Ongoing $113K

Ongoing $113K


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WELLNESS:

Lunch Start Times:

Coordinate with school administrators to determine possibilities for later lunch start times

Meet with school

administrators Ongoing Ongoing


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FOOD AND NUTRITION SERVICES FUND STATEMENT

FY 2011 FY 2012 FY2013 FY 2014 FY 2015

Actual Actual Actual Revised Proposed

BEGINNING BALANCE, July 1 16,042,275$ 18,660,911$ 18,830,555$ 15,689,133$ 10,104,060$

REVENUE:

State Aid 778,151$ 883,163$ 981,400$ 991,214$ 1,048,179$

Federal Aid 26,565,963 29,040,205 31,574,159 31,889,901 33,933,782

Food Sales 46,411,290 46,262,751 43,562,520 43,998,145 46,263,877

Other Revenue 82,605 59,854 55,602 54,950 51,337

Total Revenue 73,838,009$ 76,245,973$ 76,173,682$ 76,934,210$ 81,297,175$

Total Funds Available 89,880,284$ 94,906,884$ 95,004,237$ 92,623,343$ 91,401,235$

EXPENDITURES: 70,927,597$ 76,231,140$ 79,219,588$ 82,519,283$ 84,213,175$

General Reserve -$ -$ 10,104,060$ 7,188,060$

Total Disbursements 70,927,597$ 76,231,140$ 79,219,588$ 92,623,343$ 91,401,235$

Change in Inventory 291,776$ (154,811)$ 95,516$ -$ -$

ENDING BALANCE, June 30 18,660,911$ 18,830,555$ 15,689,133$ -$ -$

FY 2013 -

FY 2014 -

FY 2015 -

Continued rise in the number of students eligible for FRM

Compensation includes 1.25% MSA and 2% increase as part of the VRS shift implementation

Retirement and health insurance rate increases

Free breakfast and lunch provided for all students eligible for reduced-price meals

Does not add due to rounding

Began implementation of the new meal plan from USDA resulting in a drop in lunch sales

Increase in food costs of 1%

Assumes a step for eligible employees and the full year cost of a 2% MSA that was provided in FY 2014

Budget projections include a reduction to the reserve of $2.9 million


Budget projections include a reduction to the reserve of $5.6 million

Reserve reduced by $3.1 million

Completed phase in of meal plan from USDA affecting breakfast and vending




Initiated Marshall HS Fresh Food Pilot

Participation and Revenue (PAR) software implementation


Proposed a 25 cent increase in the price of breakfast and lunch prices. First price increase since FY 2010

Compensation includes 2% MSA starting in January 2014 and 3% for the VRS shift completion


Funded Prismatic study of FNS operations


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OTHER ACTIVITIES AND INITIATIVES

NUTRITION INTEGRITY

Breakfast Month: September is celebrated as Breakfast Month in Fairfax County Public Schools. Special promotions are planned at all grade levels. In FY 2013-14 breakfast participation increased by 1,766 per day for all students.

National Breakfast Week: Annually, one school with high free and reduced-priced eligibility is selected to celebrate this event in March. Members of the American Culinary Federation – Nation’s Capital Chefs Association partner with FNS to serve all students a free breakfast.

School Gardens: FNS supports 33 schools which have gardens. The produce is incorporated into school lunch.

Therapeutic Diets: Registered Dietitian Nutritionists work with physicians, school nurses, and parents to meet special dietary requests for students. These include celiac, diabetic, gluten-casein free, allergens, pureed and ground meal diets.

Student Taste Parties: Student taste parties are scheduled to evaluate all new menu items. Prior to the student acceptability testing, the products are evaluated for nutrient density and ingredients.

EDUCATION AND COMMUNITY OUTREACH

Customer Report Card: Managers at all grade levels complete a monthly customer report card with their students. This information is collected centrally and used to enhance the program, evaluate meals from home, and consider student suggestions for future menus.

Nutrifax (Nutrition Facts): Nutrifax are used in a variety of venues. These include the website, monthly parent menu, and a newsletter to increase awareness of sound nutrition practices and the program’s role in contributing to a positive learning environment.

Recycling and Composting: FNS supports recycling and composting in schools in partnership with the science education curriculum. A colorful poster “Where in the World Does Our Pink Tray Go?” is posted in school dining rooms. It describes the process of how waste and disposable trays are converted into energy at the COVANTA Fairfax, Inc. facility in Lorton, VA.


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Food Donations Legislation sponsored by Representative Frank R. Wolf has enabled FNS to develop and foster a successful partnership with schools and local food banks. This partnership facilities the donation of safe leftover foods from student lunches (school purchases and lunches brought from home) to local food banks. To ensure that food donations from student lunch leftovers are safe and healthy, FNS provides guidelines to assist schools with the implementation of the program in the Donation of Student School Meal Leftovers to Local Food Banks Memorandum of Understanding (MOU). Currently 17 schools have a MOU.


Reduced Price Breakfast and Lunch Pilot: Since 2012, FNS has subsidized reduced-price payments of breakfast ($0.30) and lunch ($0.40) and provided students eligible for reduced-price meals with free breakfast and lunch. To date, this program has cost the fund approximately $1.2 million and increased reduced-price participation daily for breakfast by 1,650 and lunch by 1,200.

PROFESSIONAL DEVELOPMENT

Dietetic Internships: Registered Dietitian Nutritionists serve as preceptors for dietetic interns from Virginia-Maryland Women Infants and Children, University of Colorado, Medical College of Virginia, Johns Hopkins, and Utah State. This completes the interns required food management and community nutrition rotation for the Academy of Nutrition and Dietetics internship requirements.

Training Modules: FNS continues to customize training modules for all school-based personnel on all operational activities for the program. Special emphasis is placed on quality food preparation, customer service, food safety and sanitation, and federal regulations.

WELLNESS

G.O.L.D.E.N (Giving Others Lifelong Desire for Exercise and Nutrition) Wellness Award: An online Golden Wellness Award toolkit was developed and is promoted with the Wellness Policy at school workshops. Schools submit documentation for their wellness activities and these are evaluated by the Wellness Task Force and award levels (Gold, Red, Green, and Honorable mention) are made. The recipients are recognized at a reception and receive a certificate. The number of award recipients has increased from 15 to 114 schools in 5 years.


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Attachment A

LIST OF SCHOOLS WITH SALAD BARS AND FRESH FRUIT AND

VEGETABLE PROGRAM

SALAD BARS

Sites Average Daily

Sales

1. Centreville HS

2. Edison HS

3. Hayfield Secondary

4. Herndon HS

5. Langley HS

6. Madison HS

7. Marshall HS

8. McLean HS

9. Westfield HS

10. West Potomac HS

11. Woodson HS

12. Thomas Jefferson HS

115

35

26

29

22

9

39

39

83

83

24

Closed During

Renovation

FRESH FRUIT AND VEGETABLE PROGRAM (Funded through a Federal Program)

1. Bucknell ES

2. Crestwood ES

3. Graham Road ES

4. Glen Forest ES

5. Hybla Valley ES

6. Lynbrook ES

7. Mt. Eagle ES

8. Mt. Vernon Woods ES

9. Weyanoke ES


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Attachment B

VENDING PRODUCT EXAMPLES ANALYSIS BASED ON HEALTHIER US SCHOOL CHALLENGE COMPETITIVE FOODS

(HUSSC)

Does Meet Standards (Offered by FCPS)

Does Not Meet Standards* (Not Offered by FCPS)

Stacy’s Simply Naked Pita Chips Boulder Canyon Rice and Adzuki Bean Chips

BBQ Popchips Wheat Free Sesame Pretzel Rings

Kashi TLC Granola Bars- Chewy Trail Mix Kettle Potato Chips – all flavors

Clif Kidz Bar – Chocolate Brownie Clif Builders Bar- Vanilla Almond

Wise Reduced Fat Popcorn Clif Luna Bars – all flavors

Kashi Sundried & Feta Hummus Crisps Annie’s Organic Cheddar Bunnies

Special K Cracker Chips w/ Sea Salt Clif Bars - all flavors

Real Deal Baked Veggie Chips Barbara’s Original Cheese Puffs

Reduced Fat Cool Ranch Doritos Pirate’s Booty – New York Pizza

Nature Valley Oat & Honey Granola Bar Bora Bora Superfood Granola Bar

Hot & Spicy Chex Mix Clif Mojo Bars – all flavors

* Many products perceived as being healthy do not meet the HUSSC nutrition standards and

are not offered by FCPS.

This is a combination vending machine that includes snacks, fresh fruit and vegetables, sandwiches, yogurt, milk, juice, and water.


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Attachment C

SCHOOL BREAKFAST AND LUNCH PRICES

Breakfast

Prices

All Students Elementary Middle/High

Loudoun County $2.00 $3.00 $3.10

Falls Church City $1.75 $2.80 $3.50

Arlington County $1.50 $2.70 $2.80

Fairfax County $1.50 $2.65 $2.75

Prince George's County $1.50 $2.60 $2.85

Manassas City $1.45 $2.50 $2.60

Manassas Park City $1.30 $2.50 $2.50

Montgomery County $1.30 $2.50 $2.50

Alexandria City $1.75 $2.45 $2.65

Prince William County $1.40 $2.35 $2.50

*Source: School Divis ion Webs ite

Comparison of Division Meal Prices Across WABE Jurisdictions*

School Year 2013‐2014

Lunch Prices

FCPS Lunch Price History*FY 2004 - FY 2014

Fiscal Year ES MS/HS2014 2.65$ 2.75$ 2013 2.65$ 2.75$ 2012 2.65$ 2.75$ 2011 2.65$ 2.75$ 2010 2.65$ 2.75$ 2009 2.40$ 2.50$ 2008 2.15$ 2.25$ 2007 2.00$ 2.10$ 2006 1.90$ 2.00$ 2005 1.70$ 1.80$ 2004 1.70$ 1.80$

Source: FCPS - Food and Nutrition Services

Student Lunch

*These prices are based on the normal costs o f the meals and do not include the costs charged to students who qualify for reduced- price meals.

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