NYS Child Nutrition Programs P R E S E N T E R : T A R A W E B S T E R

NYS Child Nutrition Programs P R E S E N T E R : T A R A W E B S T E R

Child Nutrition Regulatory Authority 7 CFR Part 210 National School Lunch Program Part 215 Special Milk Program Part 220 School Breakfast Program Part 235 State Administrative Expense Part 245 Free and Reduced Price Eligibility Part 3016- Procurement for Public & Charter Schools Part 3019- Procurement for Non-Public Schools Part 3052- Audit Requirements Public Law 111-296 (Healthy, Hunger-Free Kids Act of 2010) 2 CFR Chapter I, and Chapter II, Parts 200, 215, 220, 225, and 230- Uniform Administrative Requirements, Cost Principles, and Audit Requirements for Federal Awards; Final Rule Supersedes and streamlines requirements from OMB CIRCULARS A-87; A-122 All United States Department of Agriculture (USDA) and New York State Education Department (SED) guidance, memos, and instructions

Child Nutrition Programs New York State Education Department(SED) National School Lunch Program/After School Snack 1.6 million lunches served each school day School Breakfast Program 600,000 meals per day Summer Food Service Program 400,000 meals served each day $1 billion in federal, $35 million in State reimbursement annually

USDA Initiatives USDA Grants Fresh Fruit and Vegetable (FFVP) Equipment Community Eligibility Provision (CEP) Farm to School Pasta/Grain Waiver Professional Standards Summer Food Service Program (SFSP)

USDA Grants Fresh Fruit and Vegetable Program (FFVP) Schools Notified of Grant Award - $7.1 million 246 Schools 117,900 students Equipment Grant $1.99 million (2014-15) $1.4 million (2015-16)

Community Eligibility Provision (CEP) Eligible LEAs can enroll entire district, single buildings or groups of buildings LEA MUST demonstrate that at least 40% of children are directly certified as Free using SNAP/TANF data or Medicaid(130-133%), DC letter, homeless, migrant, runaway, HeadStart/Evenstart ISP established using % certified X 1.6 multiplier. Example: 62.5% free eligible X 1.6 = 100% free reimbursement 40.0% free eligible X 1.6 = 64% free reimbursement 36% PAID REIMBURSEMENT Must participate in both breakfast and lunch Meals served to all children at no charge

USDA Farm to School Allows SFA to determine geographic area Provides local economy with business Farm To School Pilot Office of General Services (OGS) Farm To School Grants (USDA) Planning, Implementation, Support Farm to School Grants (NYS Ag and Markets)

Pasta/Grain Waiver State agencies may exempt schools from providing 100% WGR products * SFAs must submit completed exemption forms Must indicate hardship incurred and provide written justification or other documentation supporting hardship (production records, financial statements, meal count records etc.) *Effective 2014-2015 & 2015-2016 SY

Professional Standards Professional standards apply to State Director, Food Service Director, Food Service Manager and Food Service Worker hired after July 1, 2015 Includes minimum educational requirements for State Director and School Food Service Director Includes continuing education requirements for all Current incumbents grandfathered Hiring educational requirements waived Annual requirements for continuing education

SED 2015-2016 Initiatives Training Webinars/Regional Professional Cooking I/II Procurement SBP and SFSP Outreach and increased access Professional Standards Tracking Local Wellness Policy (LWP)

Administrative Review Meal Access & Reimbursement Certification & Benefit Issuance Verification Meal Counting & Claiming Meal Pattern & Nutritional Quality Meal Components & Quantities Offer VS. Serve Dietary Specifications & Nutrient Analysis Resource Management Maintenance of Nonprofit Child Nutrition Account Paid Lunch Equity Revenue from Non-Program Foods Indirect Costs General Program Compliance Civil Rights SFA On-site Monitoring Local School Wellness Policy and School Meal Environment Smart Snacks in School Professional Standards Water Food Safety Reporting & Record Keeping School Breakfast Program (SBP) & Summer Food Service Program (SFSP) Outreach Other Federal Programs (if applicable) Afterschool Snacks Fresh Fruit and Vegetable Program Special Milk Program

All Foods Sold in School 12 - An increasing body of research is showing strong food standards will help students make healthier choices during the school day - Congress gave USDA authority to: - Established nutrition standards for all foods and beverages sold outside of the Federal Child Nutrition Programs (CNP) in schools - Expanded the view on the school nutrition environment

What are Smart Snacks? The Smart Snack standards apply to all foods sold: outside the school meal programs on the school campus during the school day Areas that are under the jurisdiction of the school to which students have access Midnight through 30 minutes after the end of the instructional day

General Food Standards 1) Be a whole grain-rich product 2) Have a fruit, vegetable, dairy product or protein food (meat, beans, poultry, etc.) as the first ingredient 3) Be a combination food with at least ¼ cup fruit and/or vegetable 4) Contain 10% of the Daily Value of calcium, potassium, vitamin D, or dietary fiber (only allowable through June 30, 2016)

Nutrient Standards (Foods) Entrees Snack or Side Calories: < 350 Fat: < 35% of calories Sat. Fat: <10% of calories Sodium: < 480 mg Sugar: < 35% of weight from total sugar Calories: < 200 Fat: < 35% of calories Sat. Fat: <10% of calories Sodium: < 230 mg * Sugar: < 35% of weight from total sugar * This amount will be 200 mg as of 07/01/16

Beverage Standards Beverage Beverages Acceptable for All Grades Elementary School Middle School High School Plain water, carbonated or not no size limit no size limit no size limit Low fat milk, unflavored* 8 oz 12 oz 12 oz Non fat milk, unflavored or flavored* 8 oz 12 oz 12 oz 100% fruit/vegetable juice ** 8 oz 12 oz 12 oz * Includes nutritionally equivalent fluid milk substitutions, as permitted by NSLP/SBP ** May include 100% juice diluted with water (with or without carbonation) & no added sweeteners.

Other Beverages in High Schools Other flavored and/or carbonated beverages ( 20 fl oz) that are labeled to contain: 5 calories per 8 fluid ounces 10 calories per 20 fluid ounces Other flavored and/or carbonated beverages ( 12 fl oz) that are labeled to contain: 40 calories per 8 fluid ounces 60 calories per 12 fluid ounces Foods and beverages must be caffeine-free in elementary and middle schools There is no caffeine restriction in high schools

School Fundraisers Standards apply to fundraisers during the school day when items sold are intended for consumption at school THERE ARE NO EXEMPTIONS Standards DO NOT apply to items sold during non-school hours, weekends, or at outside of school fundraising events

Healthy Fundraising Resources

Smart Snacks Resources Interim Final Rule (June 28, 2013) http://www.gpo.gov/fdsys/pkg/fr-2013-06-28/pdf/2013-15249.pdf Alliance for a Healthier Generation Product Calculator http://tools.healthiergeneration.org/calc/calculator/ Product Navigator https://www.healthiergeneration.org/live_healthier/eat_healthi er/alliance_product_navigator/ Smart Snack Success Stories https://www.healthiergeneration.org/news events/2014/04/1 5/912/12/

LOCAL WELLNESS POLICIES

Local Wellness Policy Section 204 of the HHFKA of 2010 Expanded local wellness policy requirements Goals for nutrition promotion and education, physical activity and other school-based activities that promote student wellness Nutrition guidelines for all foods available on each school campus during the school day Designate one or more school officials to ensure compliance with LWP Permits parents, students, SFA representatives, physical education teachers, school health professionals, school board, school administrators and the general public to be members Periodically measure and provide an assessment to the public Ensures stakeholder participation

LWP Leadership One or more LEA officials who fully understand the LWP requirements of the NSLA Facilitates the development and updates of the local school wellness policy Has the authority and responsibility to ensure compliance LWP must identify within the written policy, the position of the LEA or school official responsible for the oversight of the LWP

Stakeholders Establish a diverse team of school and community stakeholders Actively seek members that represent all categories Proposed Rule encourages Supplemental Nutrition Assistance Program Education (SNAP-Ed) coordinators to participate NYS DOH Grantees, health and wellness committees, coordinated school health council, other advisory groups

LWP Requirements LWP Team Required to permit certain groups to participate in LWP development, implementation, reviewing and updates: Parents Students School food authority representatives PE teachers (New*) School health professionals (New*) School board School administrators The public

Assess Needs/Develop Policy Assess needs, develop policies Realistic and meets the unique needs of the district Incorporate other initiatives FFVP, Equipment Grant, Farm To School, Meal Time Recess, BIC Include a written plan in the LWP for community involvement and the development, implementation, and periodic review and update of the LWP.

LWP Requirements LWP Content Goals for Nutrition promotion (New*) Nutrition education Physical activity Other school-based activities that promote student wellness Use evidence-based strategies (New*)

Examples of Evidence-Based Strategies Smarter Lunchrooms Movement www.smarterlunchrooms.org Using creative names for fruits and vegetables and targeted entrees Training staff to encourage students to select fruits and vegetables Placing unflavored milk in front of other beverage choices Bundling grab and go meals that include fruit and vegetable items

Nutrition Guidelines for all Foods Wellness policies must be consistent with: Meal Pattern regulation Smart Snacks regulation

Policies for Food and Beverage Marketing (*New) Only allowed to market/advertise those foods and beverages that are consistent with the Smart Snacks standards. Would not apply to marketing that occurs at events outside of school hours Requesting public comment

Examples Applies to: Exterior of vending machines Posters Menu boards Coolers Trash cans Cups used for beverage dispensing Does not apply to: Personal clothing Personal items Packaging of products brought from home Educational tools

LWP Requirements (*New) Monitor, Assess, Public Updates Written LWP Info/updates on LWP Annual Progress Report Triennial Assessment

LWP Assessment WELL-SAT 2.0 Tool funded by the Robert Wood Johnson Foundation Provides a standard method for the quantitative assessment of the LWP Contains 78 policy items in six category areas nutrition education, meal and competitive food standards, physical activity, implementation, communication, evaluation.

Monitoring and Oversight Included as part of the administrative review Every 3 years

Themes from All Technical Assistance Activities LWP Strategies for Success Strategies for Success Support and Collaboration Communication Tools and Resources Accountability Get buy-in from state/district/school leadership Create shared vision of success Collaborate across school departments Prioritize LWP implementation Frame LWP as an educational issue to garner support Clear communication about new LWP requirements Use simple tools for LWP implementation Refer to district/school success stories Gain support from key stakeholders with resources that emphasize academic, financial, and health benefits associated with LWPs Establish a true system of accountability Keep key documentation on file

Local Wellness Policy Recommendations Join the LWP Committee Review the existing LWP Technical Assistance Training Assist with development/enhancement of goals Resources Develop partnerships Assist with writing grants Complete the WellSAT

Resources www.nysed.gov Child Nutrition Knowledge Center Child Nutrition Program Free Resources USDA-Team Nutrition Centers for Disease Control WellSat 2.0

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