Our students are with us for over a decade and their developmental needs evolve dramatically through pre-k, elementary, middle and high school. Our future meal experiences are designed to grow with students, considering their development at each phase of their lives.

Meal Experience

F I X E D F L E X I B L E

R I T U A L & R O U T I N E C H O I C E & C O N V E N I E N C E

Cafeteria Space

ELEMENTARY SCHOOL MIDDLE SCHOOL HIGH SCHOOL

A Shared Lunchroom A Participatory Lunchroom A Lunchroom of OptionsEngages young learners in food through the rituals and routines of communal eating.

Instills confidence and ownership in students as active participants within their schools.

Supports students’ busy lives by offering convenient food options and technology that fits their needs.

THE IMPLEMENTATION ROADMAP

Achieving a visionary future begins with concrete steps. It’s going to take time, but we’ve identified our strategic starting points. We’ve bundled our Design Recommendations into phases along a roadmap. Each bundle builds upon the previous work to move us towards a paradigm shift for our meal program. Within our roadmap are three pilots to explore our key assumptions and help us get even more detailed with our implementation plan.

PARADIGM SHIFTS

INCREASE ACCESS

BUILD CAPACITY

RAMP UP

PHASE IIIPHASE IIPHASE I

DEVELOPMENT PLAN

SURVEY

STAFFING

FACILITIES ASSESSMENT

NOW

ANNUAL COST $300,000 $35,000*$280,000

$370,000 - $450,000 $1.8M - $2.3M $1.4 - $1.6M ONE TIME COST

TEN DESIGN RECOMMENDATIONS

Following are the financial details of our 10 design recommendations that will move us towards a more sustainable future. Our financial projections are confident starting points for understanding the magnitude of impact, and will be updated as we refine assumptions based on additional prototypes and pilots.

1. MOBILE CARTS & VENDING

7. LEARNING LAYERS

2. LOCAL SOURCING & WAREHOUSE

6. SMART MEAL TECHNOLOGY

8. COMMUNITY PORTAL

3. REGIONAL KITCHEN(S)

5. SPACE RENOVATION

4. COMMUNAL EATING

10. COMMUNITY KITCHEN

9. DINNER KITS

$176,000

$965,000

$1.7M

$29,000

$780,000

$1.5M

SFUSD’S FUTURE DINING EXPERIENCEEXECUTIVE SUMMARY

Over the past decade many steps have been taken to improve our SFUSD food systems, including aligning around the highest nutritional standards in the nation and making a bold commitment to feed every hungry child. Since January 2013, fresher meals are being served through a new partnership with Revolution Foods. Still, we are faced with a number of challenges including low student participation, inadequate kitchen and cafeteria facilities, financial deficit and problems in the dining experience, such as long lines and limited space.

In spring 2013, we began a five-month collaboration with the innovation firm IDEO to rethink our school food system including the spaces, technology, operations, and dining experience. Specifically, we focused on creating a vision for a student-centered, financially-stable system that engages kids in eating good food. More than 1,300 students, parents, nutrition staff, principals, teachers, administrators, and community partners were involved in this process.

This executive summary—along with its associated book—is the outcome of phase one (of four) and describes our vision and specific recommendations to comprehensively reform school food in San Francisco’s public schools. There is still much more to learn, and we’ll work with schools, students, and staff to iterate on the recommendations presented.

September 2013

DESIGN RECOMMENDATIONS

INITIAL COST RANGE

ANNUAL OPERATING COST 0% 10% 20%

1. VENDING MACHINES & MOBILE CARTS $372,000- $454,000

$22,000 $157,000 $610,000 $1.0M

2. CENTRAL WAREHOUSE & LOCAL SOURCING $0 $95,000 $291,000 $699,0003 $593,0003

3. REGIONAL KITCHEN & CENTRALIZED PREP $1.3M - $1.6M $197,000 $121,000 $515,000 $908,000

4. COMMUNAL EATING AT ELEMENTARY $722,000-$882,000

varies based on participation

($769,000) - $25,0003

($864,000)-$91,0003

($911,000)-$208,0003

5. SPACE RENOVATION1 $529,000-$647,000

$35,000 ($35,000) $449,000 $419,000

6. SMART MEAL TECHNOLOGY1 $450,000-$650,000

$42,000 $102,000 $627,0003 $638,0003

7. LEARNING LAYER1,2 N/A $165,000 ($165,000) $360,0003 $679,0003

8. COMMUNITY PORTAL $450,000-$550,000

TBD

9. DINNER KITS $83,000 $0 $418,000 - $1M

10. COMMUNITY KITCHEN TBD TBD

POTENTIAL ADDITIONAL REVENUE IF PARTICIPATION INCREASES BY:

+

PILOT

*Additional labor costs from communal eating factored into per meal cost. Community Kitchen and Community Portal are not included in financial projections. See design detail in the book for full list of assumptions.

1. Net financial impact of increase in participation of breakfast AND lunch. // 2. Net financial impact of increase in participation split across Elem & M/H.// 3. Figures are net necessary increases in labor to meet increased demand.

($209,000)

$727,000

$1.5M

CONSERVATIVE0% PARTICIPATION

10% PARTICIPATION

20% PARTICIPATION

$3.2M

$1.2M

$2.3M

STUDENT VALUES

SENSES STIMULATEDStudents are delighted by the food experience.

FEELING VALUEDStudents feel our commitment to their needs and overall well-being.

CONNECTED TO FOODStudents experience the value of food in their daily lives and are curious to know more.

ACTIVE VOICESStudents are empowered to impact the system, embracing roles and responsibilities.

In talking with students and observing their experiences inside and outside of the cafeteria, we identified four needs they have for school food. These student-centered values guide our vision for the future dining experience.

FINANCIAL LEVERSA VISION FOR THE STUDENT EXPERIENCEWithin the complex system of Student Nutrition, we’ve identified four key levers that are instrumental to bringing financial balance to the system. Two are cost drivers (food and labor) and two are revenue generators (participation and new revenues). Understanding these levers helps us identify where and how change is possible.

Our goal is for the food system to balance our students’ needs with financial stability. We recommend 10 designs that deliver on our student values and shift us towards a sustainable future.

ELEMENTARY SCHOOL // Connecting young learners to food through student and adult role models and the routines of communal eating.

MIDDLE SCHOOL // Transitioning students towards independence through student-designed spaces, increased roles and distributed meal options.

HIGH SCHOOL // Supporting busy students by offering convenient food options, engaging technology systems and reward programs.

Increase PARTICIPATION

Create career ladders and align

LABOR

Reduce cost of FOOD

Generate new REVENUE

TEN DESIGN RECOMMENDATIONS

VENDING MACHINES & MOBILE CARTSImprove participation in high schools and middle schools by placing vending machines and mobile carts at key hot spots. Students get convenient access to nutritious reimbursable meals or healthy a la carte items.

1

CENTRAL WAREHOUSE & LOCAL SOURCINGA central warehouse enables SFUSD to source local, fresh, diverse food for our middle and high schools and manage inventory centrally.

2

REGIONAL KITCHEN & CENTRALIZED PREPExisting kitchens can be renovated and production centralized for SFUSD-produced food at our middle and high schools.

3

COMMUNAL EATINGIn elementary schools, students sit around round tables, learn to serve one another and discover foods together. Staff serve in courses off of a cart. With food served in stages, students eat more of every course and they no longer have to wait in a line.

4

SPACE RENOVATIONEach semester or once a year, groups of students get to redesign the cafeteria. SFUSD can partner with local furniture suppliers and space planning companies to upgrade cafeteria spaces in middle and high schools.

5

SMART MEAL TECHNOLOGYAn interactive system enables students to pre-order meals, provide feedback, set dietary preferences and learn about food. This generates data that makes the entire system more efficient and tailored. An integrated loyalty program rewards students for healthy choices.

6

LEARNING LAYER Food in the cafeteria is integrated with the learning curriculum. Students receive a richer experience by learning about the food ecosystem through gardening programs, visits to local farms and composting facilities.

7DINNER KITSStudent Nutrition extends its offerings beyond school meals and taps into new sources of revenue. By being a member of the SFUSD dinner program, students can pick up take-home meal kits equipped with all the ingredients and recipes needed to make a nutritious family dinner.

9

COMMUNITY PORTALA central crowd-funding platform enables the greater community to connect with school food programs.

8 TBD

COMMUNITY KITCHENA flagship kitchen that is the public face of Student Nutrition. The community kitchen connects SFUSD with the San Francisco food community through menu planning, staff training and chef training programs.

10

= EMOTIONAL IMPACT

The impact our design will have on the student and staff experience.

=FINANCIAL IMPACT

The potential revenue impact our design could have relative to the one-time costs required to implement.

TBD