Improving Summer Meals

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Intern Presentation: Improving Summer MealsBy Will Thomas, CIT Intern, Center for Best PracticesAugust 12 th , 2013


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Agenda

How can we improve summer meals?

Creative Marketing Arbys Marketing Pilot

Better Policy How are States addressing Summer Meals with policy? Are these policies working?

Innovative Strategies SFSP Vendors Survey Leveraging our restaurant partnerships

Conclusions and Questions


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Creative Marketing for our SFSP Sites

Arbys Marketing Pilot

This summer in conjunction with Arbys franchises in North Carolina,ads were placed at the point of saleinforming customers about textingFOOD to 877877 to find thenearest SFSP site.

CBP matched areas with highconcentration of SFSP sites to

those with Arbys franchises thatwere willing to participate. Areassuch as Greensboro and Winston-Salem were prime for this pilot.


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Better Policy for Summer Meals

How are States addressing Summer Meals through Policy?There are three main ways states are addressing Summer Meals with policy: Mandates (California, Florida, Illinois, Maine, Maryland, Missouri, Ohio, Texas, Vermont,

Virginia, and Washington)

Additional Funding

Grants for outreach and expansion (California, Massachusetts, Nebraska, New York,Vermont, and Washington)

Increased reimbursement for SFSP sponsors (DC, Minnesota and Oregon)

Data Collection Requirements (Nebraska)


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How are states with just mandates faring?

5.0%

7.0%

9.0%

11.0%

13.0%

15.0%

17.0%

19.0%

21.0%

23.0%

25.0%

2008 2009 2010 2011 2012

Summer Meals Participation in Stateswith Mandates Only


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How are states with just additional funding faring?

5.0%

15.0%

25.0%

35.0%

45.0%

55.0%

65.0%

75.0%

85.0%

95.0%

2008 2009 2010 2011 2012

Summer Meals Participation in States with Addl. Funding Only


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But what about states that mandate and fund ?

0.0%

5.0%

10.0%

15.0%

20.0%

25.0%

30.0%

2008 2009 2010 2011 2012

Summer Meals Participation in States withMandates an d Funding


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Innovative Strategies to Improve Summer Meals

There isnt a silver bullet as far as summer meals policy isconcerned. But, were making progress:

More states beginning to address Summer Meals (Illinois and Maine in2013).

We will have to wait for data from 2013 to see how some policyimplementations are working (MN and NE).

Lots of positive political capital around breakfast and other policyimplementations to build push for coherent summer meals policy.


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The 2012 Summer Meals Task Force Identified a few ways to improvesummer meals through leveraging existing partnerships:

Partnerships with current vendors to SFSP sites Partnerships with our outstanding corporate restaurant partners

Therefore, we set out to understand what SFSP Sponsor/Vendingrelationships look like in order to see how we might be able to engagerestaurant partners in the future.


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To do this, we reached out to SFSP vendors in Florida in conjunction withtheir Department of Agriculture. Five respondents

60% (3) were catering companies.

40% (2) had been vendors for 5+ yrs, 20% (1) each for 1-2 yrs or first year.

60% provided to two or more sponsor organizations 60% (3) prepared breakfasts, lunches, and dinners. Only one provided snacks.

60% (3) provided directly-served hot meals, 20%(1) provided pre-prepared boxmeals and cold grab and go options. Respondents indicated that cold meals were ahassle.

Benefits of being an SFSP Vendor 40% (2) indicated that they benefitted financially

20% (1) indicated that they received positive media coverage

40% (2) reported improved perception in the community


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Conclusions & Questions

In conclusion, we have a long way to go on summer meals, but were headedin a good direction:

Were getting creative in how we address the problem of summer meals.

Were thinking about how to create better policy around summer meals.

Were working toward leveraging our great partnerships so that way our partnersare sharing their strengths.

Any questions or comments?

Documents

Improving Summer Meals