Food and Nutrition Services (FNS) Update Presented by:

Food and Nutrition Services (FNS) Update Presented by:

Food and Nutrition Services (FNS) Update Presented by: Althea Albert-Santiago, SLPS Director Food and Nutrition Services Erika Hollinshed, Catering Services Specialist Tenecia Williams, Accountability Specialist Krystal Simmons, Registered Dietitian, Southwest Foodservice Excellence Management Team Althea Albert-Santiago, Director of Food and Nutrition Services Department Tenecia Williams, Accountability Specialist Erika Hollinshed, Catering Services Specialist Leanne White, Project Director Health School/ Healthy Communities Grant Southwest Food Service Excellence, LLC Carolyn Penn- Director of Dining Services Jackie Martin -Baker - Asst. Food & Nutrition Director Krystal Simmons, RD Nutrition Coordinator Gary Johnson - Catering Chef 3/2/20 Community Eligibility Program

All Food Programs has to have written approval by Althea AlbertSantiago, Director of Food and Nutrition Services The District will offer both free breakfast and lunch to all St. Louis Public Schools students Breakfast Lines Students will press #9 on key pad only for breakfast Mandate breakfast first before other activities Address all line speed issues with Cafeteria Lead as soon as possible Middle and High School will enter their PIN for the GRAB and GO Breakfast Program Lunch Lines Students will press #9 on key pad until Monday, September 10, 2018 All students have a six-digit Personal Identification Numbers (PINs): Example078004 St. Louis Public Schools Students will enter their PIN for lunch 03/02/2020 3 Compliance Guidelines Service Times Service periods cannot be changed without written request to Althea

Albert-Santiago All service periods are approved by the Department of Education and Secondary Education (DESE) In School Suspensions United States Department Agriculture (USDA) states you cannot punish these students with food Students must still receive a reimbursable meal Menus cannot be changed Afterschool Snack program Snacks must include two of the following milk, fruit, vegetable, grain, meat/meat alternative Protocol: All schools requesting snacks will need to submit written request to Althea Albert-Santiago 03/02/2020 Principals please inform the Afterschool Coordinators to maintain the 4 cleanliness of the Compliance Guidelines Smart Snack Guidelines include changes in calories, sodium, fat, and sugar for both snacks and beverages and regulates vending machines,

fundraisers and school stores. Schools Stores St. Louis Board of Education Regulation: Business and Non-Instructional Operations Policy R3542.2.3 Only allowed to sell non-food items during the school day. No food items will be sold during breakfast or lunch in competition with the National School Breakfast and Lunch Program. Fundraisers Non food item fundraisers are allowed during the school day. The standards only apply during school hours (midnight the night before to 30 minutes after the school day ends) Protocol: All schools requesting fundraisers will need to submit a written request to Althea Albert-Santiago Check fundraisers ideas on Food and Nutrition webpage Water St. Louis Public Schools Water is offered to all students during the day 03/02/2020 5 The Child and Adult Care Food Program (CACFP)Guidelines

Goal: To update nutrition standards to be aligned with other Federal Nutrition Programs Head Start, Early Head Start, Pre-K, At-Risk after school Meals Program (dinner/supper program) First major change to CACFP meal pattern since 1968 Updated meal patterns Dietary guidelines for Americans, science-based recommendations, stakeholder input Increased fruits and vegetables, whole grains

Less sugar and saturated fat Different meal service times Breakfast, lunch, and snacks will be serve only (students must take all components Only one type of milk will be served (unflavored) 100% Juice can only be served once per day Less sweetened grain based items will be served to the pre-K students 3/2/20 At-Risk Supper Program Goal: Expand meal programs for students to get a nutritious meal after school Component of the Child and Adult Care Food Program

(CACFP) CACFP is a Federal Nutrition Program through the Department of Health and Senior Services Schools that provide an afterschool program can be eligible to participate Supper or snacks are offered through this program 3/2/20 Breakfast in the Classroom (BIC) Breakfast in the Classroom (BIC ) takes the traditional school breakfast approach and advances it with one key ingredient: The Classroom. The goals for BIC : Ensures that students are receiving a healthy breakfast every day Improves student attendance Breakfast participation Improves behavior in classroom Students will stay focused longer after eating breakfast Improves academic performance and test scores Three phase approach to cover all elementary schools Breakfast in the Classroom ( Direct Service) Cafeteria

Second Chance Breakfast: Grab and Go Kiosk 3/2/20 Fresh Fruit and Vegetable Program The Goal of the FFVP Create healthier school environments by providing healthier food choices Expand the variety of fruits and vegetables children experience Increase childrens fruit and vegetable consumption Make a difference in childrens diets to impact their present and future health How School are Selected Be an elementary school (41 schools) Have a high percentage of students eligible for the Community Eligibility Provision Program Make free fresh fruits and vegetables available to all enrolled children Provide fresh fruits and vegetables only during the school day (not before or after school or during summer school)

Widely publicize within the school the availability of free fresh fruits and vegetables Have documented support of the food service manager, principal and district superintendent Serve free fresh fruits and vegetables outside of the NSLP and SBP meal 3/2/20 periods five days per week Staff works with FFVP coordinator Catering Events On behalf of the St. Louis Public Schools Food and Nutrition Services Department and Southwest Foodservice Excellence Staff, we are looking forward to catering your special events this upcoming year. Booking an Event Please follow the catering guidelines below when placing an order. If you need additional information, contact the Food and Nutrition Services Department at (314) 331-6115 or (314) 401-9870. All catering requests must be submitted by email. To book a catering event, please contact Erika Hollinshed, Catering Services Coordinator at [email protected] or call 314-331-6115 or contact Carolyn Penn, Director of Dining Services at Southwest Foodservice at [email protected] call 314-381-4155. Please copy Althea Albert-Santiago, St. Louis Public Schools Director of Food and Nutrition Services at [email protected] on all catering orders. Please complete the Saint Louis Public Schools Catering Request Form within seventytwo hours prior to the day of the event. Prices are available upon request.

All catering request ,confirmation orders, and invoices will be forwarded to the Building Administrator/Principal. Prior to any catering request being approved, the Building Administrator/Principal will need to send a confirmation email stating that there is enough budget to cover the catering event. 3/2/20 For additional information and menus, please consult our Saint Louis Public Schools Non-discrimination Statement In accordance with Federal civil rights law and U.S. Department of Agriculture (USDA) civil rights regulations and policies, the USDA, its Agencies, offices, and employees, and institutions participating in or administering USDA programs are prohibited from discriminating based on race, color, national origin, sex, disability, age, or reprisal or retaliation for prior civil rights activity in any program or activity conducted or funded by USDA. Persons with disabilities who require alternative means of communication for program information (e.g. Braille, large print, audiotape, American Sign Language, etc.), should contact the Agency (State or local) where they applied for benefits. Individuals who are deaf, hard of hearing or have speech disabilities may contact USDA through the Federal Relay Service at (800) 877-8339. Additionally, program information may be made available in languages other than English. To file a program complaint of discrimination, complete the USDA Program Discrimination Complaint Form, (AD-3027) found online at: http://www.ascr.usda.gov/complaint_filing_cust.html, and at any USDA office, or write a letter addressed to USDA and provide in the letter all of the information requested in the form. To request a copy of the complaint form, call (866) 632-9992. Submit your completed form or letter to

USDA by: (1) mail: U.S. Department of Agriculture Office of the Assistant Secretary for Civil Rights; 1400 Independence Avenue, SW Washington, D.C. 20250-9410; (2) fax: (202) 690-7442; or (3) email: [email protected] OR This institution is an equal opportunity provider. 3/2/20 Contact Information Food and Nutrition Services/ Health and Wellness Department Althea Santiago, Director Food/ Nutrition Services [email protected] District Cell Number: 314-401-9870 Office Number: 314-345-4519 M. Leanne White, Project Director Healthy Schools /Healthy Communities(HSHC) Grant Margaret. [email protected] District Cell Number: 314-952-8511 Tenecia Williams, Accountability Specialist [email protected] Office Number: 314-345-2308

Southwest Foodservice Excellence (SFE) Carolyn Penn, General Manager [email protected] District Cell Number: 314-637-4841 Southwest Office Number: 314-381-4155 Jackie Martin-Baker, Asst. General Manager [email protected] Krysta Simmons, Associate Director of Nutrition [email protected] District Cell Number: 314-750-6992 SFE Office Number: 314-381-4155 Erika Hollinshed, Catering Services Coordinator [email protected] Number: 314-331-6115 3/2/20

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