U.S. Market Overview2011

USDA Final Meal PatternWhat You Need To Know In 2012

• Effective 2012-2013 school year

• Further changes required in 2013- 2015

• 2010 Chartwells food and nutrition guidelines

New Regulations

Increase In Fruits and Vegetables

• A variety of nutrient-dense vegetables to be offered– Dark Green, orange/red, legumes

• Students must take 1/2 cup of fruit or vegetable for a complete meal or pay for each item at a la carte prices

A Complete Meal

• Start with a Fruit or Vegetable• Add some other food groups like:

– Whole Grains, Lean Protein, and a serving of Milk

• A meal consists of a minimum of 3 food groups and a maximum of 5

A Complete Meal Examples

Students

Visible to Students in the serving lines• Daily menus• Components of a reimbursable meal• Food Group information • How to create a complete meal

Employees

Will be trained on:• New preparation techniques• Offering correct vegetable sub groups• Serving all required food groups• Cashiers will be trained on identifying a complete meal

• Specific amounts of breads and proteins • Some smaller portions of proteins and grains • Half of the grains offered must be whole grains• Many of our products have increased whole grains like:

– Pizza crust– Rolls– Muffins– Pancakes– Waffles– Cereals

Allowable Grains and Proteins

• Already identified several products ( ex: sauces, cheeses and breads)

• Continue to work with food manufacturers

• Chartwells chefs and registered dietitians – modified new recipes using non-salt seasonings and herbs

Lower Sodium

• <10 % of total calories from saturated fat

• Our products and ingredients contain zero grams of trans fat per serving

• Unhealthy fats lead to heart disease and high cholesterol

Reduction of Saturated Fats and Elimination of Trans-Fats

• New grade groups for menu planning – Grades K-5 (ages 5-10 years)– Grades 6-8 (ages 11-13 years)– Grades 9-12 (ages 14-18 years)

• New calorie requirements developed to align with these grade groups

• Menus will provide adequate calories for the various age groups

• Students will see different portion sizes appropriate for age

Menus By Age Groups

• New legislative requirements

• Rise in food costs

• Rise in transportation and fuel costs

• Possible rise in meal prices

Increase in food costs

• Compliance to nutritional requirements

• Allows districts to apply to be certified

• If menu is approved– By October 1, 2012 – Receive an extra .06 cents for lunch only reimbursement

• Once certified district must continue compliance or loose reimbursement

.06 Cents Lunch Reimbursement