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Cincinnati Public Schools Jessica Shelly, MBA, SNS, REHS
Food Services Director
Cincinnati Public Schools • 35,000 Students in 53 Schools:
• 75% free and reduced … 76.2% ethnic minority … 100+ different languages
• School Lunch: • Participation: 84% Elementary … 68% Secondary • Lunch Prices: $1.75 Elementary … $2.00 Secondary … No Reduced Category
• School Breakfast: • Provision 2 Breakfast in All Schools in 2012-2013
• Universal Breakfast since 2004 • Reimbursable Vending Machines in all 14 secondary schools • BIC, Grab ‘n’ Go, and/or Breakfast After First Bell in 35 elementary schools • Breakfast Participation: 68% Elementary … 36% Secondary
• Other Programs: • Summer Food Service Program at 108 sites • Farm to School Initiatives including 17 school gardens • Fresh Fruit and Vegetable Program at 29 schools • Afterschool Snack Program at 38 schools • Fresh Fruit choices in every school, every day • Garden Salad Bars in every school, every day
Meeting Sodium Target One • It’s kinda like playing a game of Jenga
• You need to work strategically and creatively with your menu planning
• Without toppling your participation
Salad Bar = Idea Station
Add a creative banner across the top of the salad bar to help
students figure it out
Offerings & Options Matter Students can create their own burger with toppings from the
vegetable and toppings bar
Topping bar includes shredded romaine, sliced
red onion, pickles, jalapenos, banana peppers
Empowering Choice, Respecting Preferences
“Spice Station” at the Salad Bar …
No sodium spices allow the students to become the chef
Working with Vendors to Find Exciting, New Products
Mushroom Beef Patty • Calories: 127 • Fat: 8g • Sodium: 199mg
Beef Burger Patty • Calories: 180 • Fat: 13.5g • Sodium: 310mg
• Lower calories, fat, and sodium allowed us to offer additional menu choices – Elementary Schools: Cheeseburger – High Schools: Cheeseburger & Turkey Bacon
Cheeseburger
TURLOCK UNIFIED SCHOOL DISTRICT
Turlock Unified School District
• Scott Soiseth, Director of Child Nutrition, 18 years.
CDE Ambassador • One of four original Ambassadors. • Traveled to over 20 districts. • Presented to over 200 Directors. • 1 of the first 15 Districts to implement California
Thursdays.
Turlock Unified School District • 14,023 students • K-12 district • 9 Elementary • 1 Junior high school • 1 Middle School • 2 large High Schools • 1 Continuation High school
Percentages / Participation
• Free 52% • Reduced 10% • Paid 38%
• Free 1,267,971 served / 85 % participation • Reduced 167, 890 served / 70 % participation • Paid 272,268 served / 30 % participation • 68% participation rate.
Menu • 10 month menu, 3 week cycle. • Elementary 3 Entrees • Secondary 15 Entrees, plus seasonal options
Menu cover
Elementary menu
Secondary Menu
Met sodium target 1 2013
Meet target 2: 6-8/ 9-12 menu
How do we do it! • Cathy Ford, Manager of Child Nutrition Turlock Unified
School District. “If we were not serving the quality of food that we are, we could not meet the targets!”
What is our style? • What ever comes to me in my sleep… • Fresh meals. • Exciting eating environments. • Great marketing. • Healthy choices. • As far away from the perception of school lunch as
possible… • That is changing!
Farm to School • 100 % local produce. • 85 % Entitlement towards DOD. • $100,000 towards USDA pilot program. • 15% Brown box. • 0 $ towards further processed items.
Principles of Scratch cooking/ Procurement
• Speed scratch/ plated items. • Fresh ingredients. • Local free range chicken. • Local all natural turkey. • Local never ever and grass fed tri-tip/ burgers. • Local Dairy products. • Fresh local breads. • All natural pastas and sauces. • 90% California fresh menus. • 3-5 natural ingredients only.
Fruit stands
Speed line
Rotisserie Chicken
Cooked Tri-Tip
Packaging
Meet “Vai”…
Real Fresh Packaging
Marketing
Marketing
Water Station
Water Bottle Used and Sold throughout the District
CONTACT INFORMATION Scott Soiseth, Director Turlock Unified School District 1441 Colorado Ave, 95380 (209) 667-9048
May I answer any questions?
