Transcripts For CSPAN School Lunch Programs 20140905 : vimar

Meals. This is one hour and 50 minutes. Imow,an steva the director of the office of School Nutrition. Im honored to be here to address what i believe is a fundamental importance to all of us, the health and wellbeing of our children. Cafeteria lines, there are only on americans who we are all related to serve. Im grateful to chairwoman step abenow for the deliberation on this important issue. The trials and tribulations in detroit are wellknown. Decliningict with enrollment and multiple facility closures, i have the great pressure to make sure most of virtually written get each breakfast and lunch with us. Our work makes a critical, positive difference in the lives and community. To makethe first breakfast universally available supported by several studies and demonstrated a direct correlation between eating breakfast and improving academic performance. We provide free fresh cooked hot food to all students and all schools. We include a healthy array of fresh bunch tables and fruits, 100 fruit juices and lowfat milk. Low risk. Ve in detroit, we warmly welcome higher nutrition standards from the 2010 health and kids hunger act. This has prompted us to institute changes that are making a conscious difference in the life of children and employees. This provides a framework for several other provisions of the legislation including additional training opportunities and equipment and purchasing assistance. It is the improve nutrition standards that have allowed us to introduce new equipment in our kitchens. Produce washers, salad bars, deepable steamer , and fat fryers are obsolete. Nutrition standards are a force for positive change, a force that we see a necessity for the Lifelong Health and wellbeing of our children. In addition to new equipment, our Food Distribution partners find the product we need to foodde quality that our children need. They have become determined to meet our improved standards. Us meet the new regulatory requirements. Serving the nutritional needs and our children. 87 of our children in detroit are eligible for Free School Meals. I have discovered through my career that hunger and malnutrition is not confined to low income families who. Common forrity is the kids at the end of the culdesac as it is the urban street corners. Poverty schools like those in our district to provide breakfast and lunch to all students free of charge reach,ing efficiency, reducing hunger. It delivers benefits through reducing the Administrative Burden resulting from the elimination of paper application. The increased male participation rates allow me to capture economy to scale while the savings generated covers the cost of providing meals to children who might otherwise pay. Stability the overall , as you are likely aware, they are now participating in cep. The work of the committee is making a critical positive impact on these lives each and every day. Another direct benefit of the forove nutrition standards michigan grown. They farm our products. As vice chair of the local food association, the only trade association for buyers and we produce local sustainable food. Im doing my part to increase the share of local farmers. We are increasing our childrens andsure to fresh food lifelong habits to improve quality of life. In addition for nearby farms and School Programs, we have the additional benefit of delivering education opportunity in the cafeteria, the classroom by participating in opportunities. Dps and Community Partners initiated creating gardens at the school. Expanding access to real life laboratories to teach children about healthy eating, nutrition, and being conscious of growing food. The garden beds are built by the children and thereby having to food. These sites can become garden centers. We have a 2. 5 acre farm. We are also engaged in development of the tendering project, the repurchasing of a closed high school site. Recent shared the progress toward improving School Nutrition programs represents a solid Value Proposition for the nation. Responsible, we must scale our focus away from the emphasize change to the progress enabled by these new policies. Difficultnal changes and often times near impossible. It takes time and includes shortterm discomfort. The efforts prompted by improved standards have and will continue to generate valuable returns. , it palestterm pains in comparison to the reform highly desirable and attainable. Districtsf 10 school are already in compliance with the new standard. Thank you again for the opportunity to be with you, and as a stabenow michigan resident i want to say how proud and grateful we are for your leadership on this issue. Have you so pleased to here today. Mr. Clements, we welcome you as well. Thank you very much. Rankingan stabenow, member cochran, my name is scott the office of Healthy Schools from the Mississippi Department of education. On behalf of our thousands of food service workers, thank you for this opportunity to speak to you today. I have a few mississippi initiatives i would like to discuss, the statewide purchasing cooperatives. The first nutrition statewide purchasing entity in the county that began in 1992 and is an effort to lower costs and simplify procurement. The majority of School District are river lay located. Both product prices were high due to the limited buying power of the district. By pooling together the buying power of almost every school in our state, we can better utilize the economy of scale inherent with large volume purchasing. Llowing us to provide we issue bids for related of 130s in excess Million Dollars per year. Due to the high volume, we are prices negotiate and having only delivery fees associated with the items. Currently, we have 183 organizations with almost 1000 delivery sites. The majority of the participating organizations are Public Schools and all but two of the district in the state purchase a paid. We have a number of head starts and governmental agencies also participating in the National School Lunch Program. We are not allowed to use usda expense funds to pay for this. The cooperative is self funded. We charge about half a penny for for all costsrved associated. We order and distribute about 16 million in usda donated foods annually. Through the purchasing cooperative we have a statewide Delivery System in place able to further reduce the costs of the organization by having the foods delivered by the same manufacturers, same brokers. Use of both buying power and Distribution Network help faceperative to challenges implementing farm to School Programs. Many of our states most abundant crops cotton and soybeans cannot go to the table. Then we have many of our most plentiful crops have harvests during the summer when school is not in session. To assist schools and farmers, we work with the department of defense and the Mississippi Department of agriculture to bring locally grown products to schools through the state. And 2015 we will have about 1 million worth of locally grown produce delivered through our office. Meeter initiative was to the new sodium requirements. When first announced, products did not exist to make it available for schools to meet the sodium requirements and still have nutritious and appetizing meals to maintain participation. The cooperative again played a weble to play a role were able to get a chef at a National Manufacturer to produce a no lowsodium spice blend. We have three available now. They are now available to schools through the United States. We also supply schools with 50 standardize recipes to incorporate the new spice blends to reduce sodium in the school meals. The last thing i would like to talk about our school meals, recipes, and menus. Since 1996, mississippi cycles is a coordinated program of sample menus and recipes the schools could implement to meet nutrition standards. That was updated in 2005. With the new healthy hungerfree kids act, that system no longer works. The menu planning was more complex so we pulled together a task force in created mississippi recipes for success. We have matrices, standardized menus, an Online Program thats available to any school that would like to participate. This was all in response to the complex menu planning. We filled the Small Schools do not have the resources to implement them by themselves. Pardon me. That,st piece of mississippi recipes for success, we have standardized ingredients all across the border and thats been a benefit to us when it comes to the administrative review which are more frequent now than they used to be. By having all of these pieces together it simplifies the process making it possible to meet the new standards. Thank you for the opportunity to appear before this committee. I would be happy to provide Additional Information as needed. Thank you very much. Ms. Bauscher, we are so glad you are here. Thank you, Ranking Member stabenow. On behalf of the 55,000 members of the School Nutrition association we are talking about strengthening nutrition programs. There recognizing importance of the academic success of students which is why we have expanded our School Breakfast options, increased summer feeding sites, launched upper oh grams. We have worked diligently to improve school menus and we support most of the new regulations. Variety andg a making limits on calories and fat while reducing sodium. E are making healthier choices School Nutrition professionals are truly committed to the healthy hunger free kids act and its goal of expanding access to school meals. Thats why were so concerned about the historic klein in student lunch participation. The National School Lunch Program has grown steadily. Under the new requirements, student participation is abruptly down in 49 states. More than one million jews school lunch each day even though student enrollment in participating schools than one million choose school lunch each day. If this trend continues, the School Cafeteria will no longer be a place where all students dying and learn Healthy Habits together. Despite our best efforts, schools have struggled with student acceptance of new options and many have been challenged to find wholegrain rich tortillas almond biscuits, crackers and other specialty items. They complained the pasta and bread are burned, tough, or taste strange. Different flavor than what they might find at home or in their favorite restaurant. Food companies serving schools that introduce new schools meeting all of the standard tastes that some of these are not widely available or affordable. With low and reduced availability face unique challenges because paid meal participation declines have a greater impact on their budget. Like colorado, minnesota, new york, illinois, some schools are dropping out of the program rather than meeting the requirements. They do not have the option or desire to leave the program. The School Nutrition Association Found that 47 of School Meal Programs reported revenue decline while nine out of 10 reported food costs were up. The federal reimbursement rate for serving a free lunch emma just over three dollars, theyre required to serve for less than what most people pay for their morning coffee. More than attle dollar for the food on each lunch tray. Food, especially those required, is getting more expensive. Despite significant increases in price over the last year, the reimbursement Rate Adjustment was actually smaller than the previous year. Each half pint of milk alone will cost me one nickel more exceeding the four sent increase. We appreciate every penny covered but this does not doubling the amount of fruit. Now they must take a fruit or vegetable whether they intend to eat it or not. Much of this costly produce ends up in the trash. As schools struggle to manage rising costs and waste, what once was a problem is rapidly becoming a problem for School District. We cannot cover annual losses so School District talk to pick up our tab. Can cut into district educational funds. This fall, schools face more challenges as they work to meet more smart snacks in school rules. Strip healthyto options from the a look cart issues because of strict sodium issues. A la cart options. Of the schoolbers Nutrition Association wants to continue to be part of the conversation as the Committee Redraft the language. Thank you again for having me. We certainly intend to have you involved all the way along. Dr. Wilson, welcome. Chair, senator cochran, im dr. Katie wilson, executive director of the National Food Service Management institute at the university of mississippi. I appreciate the chance to share our outreach with you today. Were meeting at a time of unprecedented coverage. School meal programs are not only part of the vital safety net but as a past School Director in wisconsin, i believe it is the best safety net for children. The child is assured access to the food. Should alsoprograms serve as learning tools educating what a healthy meal looks like. We operate in the education arena so school meals must be a part of that process. Each of us in this hearing room is struggling to balance the idea of what a school meal should consist of. In a learning exchange with united kingdom, i have come to learn that the nutrition standards instituted through the u. K. Years ago are still ng the healthressiv and wellbeing of students. They have seen an increase in dental caries. The school food advisor from the u. K. Is here as a church hill fellow. She can lend more details after the hearing is there is more interest. Interest to everyone. The numerous Resources Available from the National Food Service Management institute, also known as the institute. The institute is the only federally funded National Center dedicated to assisting child. Utrition professionals authorized by congress in the School Lunch Act funded by the department of agriculture and other outside foundations. And assistance is available in a variety of formats. We have over 20 training topics on inventory control in male pattern training in face to face format. We have provided facetoface training for over 7000 child nutrition rational through the u. S. And its territories in the 2012 to 2013 reporting period. Example of this included the healthy cuisine kids culinary class. A two day training taught by a chef and registered dietitian. It is offered whenever an agency requested. In california, they organized over 10 of these culinary classes with total participants. These are handson classes offering School Attrition professionals the opportunity to learn new culinary skills and refreshed the ones they already have. All facetoface topics are available in the same manner. All curriculum is also available to Download Free of charge for districts to use within the runtime frame and convenience in an easy to use manner. We have information on how to best use usda food, nor a virus, and others. They are easy to access from your computer or tablet all free of charge. A certificate of completion comes out after they complete the course and passes it quiz with a 70 learning rate. In the 20122013 reporting throughthousands went training at the institute. We want to expand that number as free ofh our report charge. Technical assistance is available free of charge if a district requested. We hire a consultant based on the area of expertise needed and help the district come into compliance in whatever area they need. We worked in two district in kansas and are presently working with new york city in personal Technical Assistance. This is all free of charge. School meals have become a focus point for many in this country. The institute and other allied organizations provide great resources as they work to provide high quality, nutritious meals being served. It has become more and more challenging to feed the consumersavvy population, its important to realize our job. A child will learn lifelong eating habits during their tenure. In closing, i want to thank the senate for providing leadership and your commitment to children and child nutrition programs. Im happy to answer any questions. Welcome. Il muir, we are glad to have you. Thank you, chairwoman stabenow. Ceo of aresident and farm in salt lake city. Thank you for inviting me here today and calling attention to the critical issue of School Nutrition. I am compassionate about making a difference in the nutrition of our school aged children. Copper canyon farms provides fresh fruits and vegetables to 52 rural and urban School District in utah, idaho, and western wyoming with a total enrollment of 450,000. Vendorthe usdadod prime for these schools and indian reservations in these three states. We provide them with fresh fruits and vegetables for the program, school lunch, School B