Fresh Fruit and Vegetable Program School Year 19-20 Webinar July 29 th , 2019
Agenda • Background Information • Implementation • Building a Successful Program • Nutrition Guidelines • Financial Guidance
Background Information
Program History • First operated in Alabama in 2008-2009 school year • Participation has increased dramatically over the years: • SY 08-09 --- 25 Schools Participating • SY 09-10 --- 39 School Participating • SY 10-11 --- 62 Schools Participating • SY 11-12 --- 92 Schools Participating • SY 12-13 --- 106 Schools Participating • SY 13-14 --- 111 Schools Participating • SY 14-15 --- 118 Schools Participating • SY 15-16 --- 120 Schools Participating • SY16-17 --- 124 Schools Participating • SY17-18 --- 104 Schools Participating • SY18-19 --- 121 Schools Participating • SY 19-20 --- 138 Schools Participating
Program Funding • Alabama Awarded: • $448,633.16 — School Year 08-09 • $3,656,756.76 — School Year 19-20 • USDA Standards: • Annual per student allocation between $50 and $75
Selection Criteria • Elementary Schools • Represent the highest percentage of F/RP benefits • NSLP Participation • Annual FFVP Application
Program Guidance • USDA Fresh Fruit and Vegetable Program (A Handbook for Schools)
Implementation
Program Goals • Expand Variety • Increase Consumption • Develop Long-Term Healthy Habits
Program Recipients • Children that are enrolled in the school • Including: • Split Session Kindergarten • Head Start • Child Care Center in the School • Roster is not required
FFVP Should Not be Used • For anyone other than the normally attending students, such as: • Visiting community residents • Visiting parents or other adults • In teacher or administrator fruit baskets • As gifts or rewards • For disciplining children
Program Operations • Develop Monthly Budget • File Monthly Claim by Deadline — 20 th of following month • Maintain Supporting Documentation • Follow FFVP Handbook Guidance • Follow USDA Bid Regulations • Follow HACCP Plan (HHFKA 2010)
How to Build a Successful Program
Teachers’ Role • Teacher Participation is Invaluable • Teacher Participation Includes: • Role Modeling • Aiding with Distribution • Delivering Nutrition Education
Link Between FFVP and Classroom • Encourage teachers to be creative • FFVP can fit into many lessons, including: • Reading — books about fruit and veggies • Science — Acidity of citrus fruit • Math — Using grapes to add and subtract • Health/P.E. — The benefits of eating fruits and vegetables • Geography — Where certain fruits and veggies originated
Nutrition Education • Nutrition education is encouraged • Mandatory for cooked vegetables • Grant funds cannot be used to purchase education materials • Links to Free education materials:
Purchasing • Proper procurement procedures must be followed • Schools may use their current vendors or try other vendors such as: • DoD-Fresh • Farm to School Initiative • Contact Andrea Carter, Alabama Farm to School Program (andrea.carter@agi.alabama.gov, 334-240-7258) • Local Producers
Serving Times • Outside of meal service periods • During the School Day • Not limited to one time per day
Serving Location • Determined at the Local Level • Things to Consider: • Timing — not immediately before or after meal periods • Amount of time for students to eat • Time needed to prepare and serve students • Clean-up • Availability of staff • Administrative support
Think Outside the Ordinary • Increasing Variety is a Major Objective of the Program • But this is often overlooked! • ALSDE is making efforts to encourage variety in our Fresh Fruit and Vegetable Programs by: • Requiring that all schools offer FFVP at least 2 days/week during a full school week • Requiring that a vegetable is served at least twice per month* • Limiting expensive roasting events to one per school per school year • Requiring that SFAs serve at least 1 focus fruit and 1 focus vegetable each month
Focus Fruit/Vegetable • Required to introduce one different fruit and vegetable each month . • Menu planners discretion, but avoid planning different varieties of the same fruit/vegetable as focus produce Fruit examples Vegetable examples • Hidden Rose apple vs. Red • Rainbow carrot vs. common Delicious variety • Blood orange vs. Valencia orange • Broccolini vs. broccoli • Lady finger banana vs. common variety • Kale vs. Iceberg/Romaine • lettuce Cotton candy grape vs. red or green grape
Focus Fruits (SY18-19) Fruits # Schools Served Fruits # Schools Served Fruits # Schools Served (121 participating schools) Kiwi 86 Watermelon 25 Blackberry 8 Pineapple 81 Honeydew Melon 24 Raspberry 7 Blueberry 72 Papaya 22 Nectarine 6 Muscadine/Scuppernong 58 Persimmon 21 Ugli Fruit 6 Strawberry 55 Plum 20 Cherry 6 Cantaloupe 51 Kumquat 19 Banana 5 Grapefruit 47 Grapes (red, green, black) 18 Fuyu Persimmon 5 Pear (Red, Asian, Comice, 29 Pomelo 15 Tangelo 5 Seckel) Apple (granny smith, 38 Orange (common, cara 10 Pomegranate 4 Arkansas black, Jonigold) cara) Guava 32 Star Fruit 10 Pluot 2 Peach 29 Blood Orange 10 Clementine 2 Tangerine 28 Mango 10 Passion Fruit 2 Cranberry 26 Lemon 9 Satsuma 1
Focus Vegetables (SY18-19) Vegetables # Schools Served Vegetables # Schools Served Vegetables # Schools Served Zucchini 70 Spinach 26 Romanesco Broccoli 7 Cauliflower (white, 69 Rutabaga 26 Green Bean 7 purple, green, yellow) Celery 59 Daikon 25 Bok Choy 6 Snap Pea 45 Beet 22 Tomato 5 Jicama 44 Corn 21 Butternut Squash 4 Sweet Potato (red, 42 Rainbow Carrot 18 Turnip Green 4 orange, and purple) Broccoli 39 Edamame 18 Leek 3 Squash 39 Kale 16 Avocado 3 Radish 39 Grape tomato 16 Cabbage 3 Asparagus 38 Brussel Sprout 15 Arugula 2 Bell Pepper 38 Snow Pea 14 Red leaf Lettuce 2 Cucumber 36 Watermelon Radish 10 Sea Beans 2 Carrot 35 Purple Potato 10 Acorn Squash 1 Turnip 29 French Bean 9 Eggplant 1 Pumpkin 27 Mushroom 8 Swiss Chard 1
Nutrition Guidelines
Not Allowed • Processed or preserved fruits and • Cottage cheese vegetables (i.e., canned, frozen, or • Fruit or vegetable pizza dried) • Smoothies • Dip for fruit • Fruit that has added flavorings • Fruit or vegetable juice including fruit that has been injected • Snack type fruit products (i.e., fruit with flavorings (i.e., grapples) strips, fruit drops, and fruit leather) • Carbonated fruit • Jellied fruit • Trail mix • Nuts
Program Limits • Dips for Vegetables • 1-2 tablespoons • Low-fat • Non-fat • Cooked Vegetables • Fresh (not canned, frozen, dried otherwise processed) • Limited to one time per week • Must always include a nutrition education lesson related to the prepared item
Financial Guidance
*IMPORTANT* In order to be eligible to participate in FFVP for SY 20-21, you must expend your FFVP funds. Non-compliance may result in a one year suspension.
Agreement • Agreements must be received before first FFVP claim is submitted • Agreement must be mailed, have original signatures, and be approved by the State Office
Allocation of Funds • Twice Per Year • July — September • October — June • Keep these dates in mind when planning your budget
July- September Allocation: Budget *IMPORTANT* It is NOT required that FFVP starts immediately when school begins 1. Take the allocation for your school and decide how many weeks you can operate serving 2x a week 2. Start FFVP at this point 3. Vegetables still must be served twice a month GOAL: SPEND EVERY PENNY
October- June Allocation: Budget Basics Formula: (October through June Allocation)/(Number of Operating Months)= Rough monthly budget Example: $50,000/8 operating months= $6,250 per month Tips • Be sure expenses are allowable before making purchases • Adjust for holidays and end-of-the-year • To increase spending, increase the number of serving days • Make October the “trial” month
Claims for Reimbursement • Claims filed monthly • Submit claims to • Check for Accuracy: • Purchase order dates • Received dates* • Dressings are listed as “low” or “non/fat - free” • Items are allowable • Focus fruit/vegetable have not been repeated • Due by the 20 th day of the following month • Late claims are subject to a One Time Exception (same as NSLP)
Claim Form
Operating Costs • Include: • Food Items (i.e., fruit, vegetables) • Non Food Items (i.e., napkins, paper plates, garbage liners, etc.) • Delivery Charges • Staff Salaries (preparing, serving, and cleaning) • **No Small Supplies claims should be submitted after April claim**
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