Food Distribution 101: USDA FOODS Overview

Transcription

1 Food Distribution 101: USDA FOODS Overview Laura Walter, MPH, RD Mary Beth Flowers, SNS Food Distribution Division Food & Nutrition Service SNA State Agency Meeting December 2012

2 Agenda USDA Foods Program Basics The Benefits of Using USDA Foods Making Ordering Decisions What are we doing to help States and schools?

3 USDA Foods Program Basics

4 USDA Foods Program Basics FNS AMS FSA Food and Nutrition Service Food Distribution Division Assist in order planning for USDA Foods Order Fulfillment, Customer service, Policy, Training, National Processing Agricultural Marketing Service Assist in order planning for USDA Foods Procurement Poultry, Livestock, F & V Accounts Payable for all purchases Farm Service Agency Assist in order planning for USDA Foods Procurement Dairy, Grains, Oil, Nuts

5 USDA Foods Program Basics Dual Mission Alleviate Hunger Support Agriculture

6 USDA Foods Program Basics Food Distribution Division Schools and Institutions National School Lunch Program - NSLP Child and Adult Care Feeding Program - CACFP Summer Food Service Program SFSP Household Feeding The Emergency Food Assistance Program - TEFAP Commodity Supplemental Food Program - CSFP Food Distribution Program on Indian Reservations FDPIR Other Disaster Feeding DF

7 USDA Foods: Year in Review TEFAP 27% FDPIR 3% Disasters<1% CSFP 8% Child Nutrition Programs 62% Estimated FY12 Total Purchases Program USDA Foods $ CNP $1,256,545,003 TEFAP $543,901,223 CSFP $157,547,443 FDPIR $56,209,016 Disasters $920,057 TOTAL $2,015,122,742

8 USDA Foods Program Basics How much USDA Foods Entitlement? Per meal rate published in Federal Register Annual lunch claims X per meal rate = State Entitlement State allocates entitlement by district Prior year district meals X per meal rate = Planned Assistance Level (PAL) Regulation resource: Title 7: Agriculture, Distribution and control of donated foods. 8

9 USDA Foods Program Basics Types of USDA Foods Available Direct Delivered Bulk for Further Processing DoD Fresh Fruits & Vegetable Program

10 Choice: USDA Purchases by Food Type Grains 3% Other 1% Dairy 19% Poultry 24% Fruits & Veg 24% Beef, Fish, & Pork 29% Fruit &Veg Beef, Fish, & Pork Poultry Dairy Grains Other FY 11 Child Nutrition Programs (includes entitlement and bonus) 10

11 Which USDA Food can I order?

12 The Benefits of using USDA Foods

13 The Benefits of using USDA Foods 100% American Grown Healthy Choices Support School Menus Safe Convenient Good Value

14 Supporting Dietary Guidelines More Fruits and Vegetables Canned fruits and vegetables Frozen fruits and vegetables Fresh produce Dried fruits and nuts More Whole Grains Whole-grain pastas Whole-grain tortillas Whole-grain pancakes Rolled Oats Brown rice, reg & quick Dry kernel corn for further processing Whole Wheat Flour

15 Improved Nutritional Quality & Choice Reducing Sodium Lower sodium processed cheese Low sodium canned vegetables No salt added corn and tomatoes No salt added frozen vegetables Reduced sodium chicken fajita Reduced sodium turkey taco filling Coming soon! Lower sodium ham Reducing Added Sugars Unsweetened applesauce Only extra light syrup for canned fruits Extra light syrup Extra light sucrose

16 Improved Nutritional Quality & Choice Lower in Fat Fat-free potato wedges Low-fat bakery mix Reduced-fat cheeses No added trans fats Lean Meats 96-97% lean ham 95% lean turkey ham 95% lean beef patties

17 Making Ordering Decisions

18 USDA Foods Ordering Decisions State Decisions: Ordering history Product demand Questionnaires & surveys District Decisions: Nutrition advisory groups Their menus Informal input from Schools Storage capacity Distribution methods Fees District size Buying group/co-op 18

19 USDA Foods Ordering Decisions Evaluate how USDA Foods can Complement Calculate Annual Usage Production Records Distributor Velocity/Usage Reports Compare Prices: Include processing, distribution and administrative costs. Nutrient profiles 19

20 USDA Foods Ordering Decisions Evaluate how USDA Foods can Complement Consider Menus USDA Food Inventory Levels Student acceptability Food safety Labor costs Use available resources: ACDA Recipient Agency Processing Handbook School Nutrition Association Supply Chain Toolkit NFSMI: Procurement Training 20

21 USDA Foods Ordering Decisions USDA Foods Processing What is your capacity? What are your constraints? What is your distribution model? What value pass-through systems have you approved? Have you talked with other SDAs? Have you solicited input from your SFAs?

22 USDA Foods Ordering Decisions USDA Foods Processing Menu Continuity Food Safety Labor/Training issues

23 USDA Foods Ordering Decisions USDA Foods Processing Distribution/Storage Compare Bid Prices with USDA Food Value Processing fees Distribution costs Administrative costs Consider existing USDA Food Inventory Level Processing Resources: Recipient Agency Processing Handbook American Commodity Distribution Association SNA ANC Processing Education Sessions

24 USDA Foods Ordering Decisions Talk to: Your SFAs Colleagues Actively participate : State SNA Conference Solicit feedback from your SFAs Start a nutrition advisory group Dialog with your school districts 24

25 What are we doing to help States and schools?

26 USDA Foods Program Improvements: Procurement /Ordering Changes Shorter timeframes Providing Choice & Flexibility Variety/packaging More ordering opportunities

27 USDA Foods Program Improvements: Communication/Information Access Fact sheets updated Encouraging and sharing Best Practices USDA Foods Toolkit resources Training/Webinars

28 Contact us: Check out our website: Additional resources:

29 Questions?