Kymm Mutch, MS, RD, CD

Great Lakes Regional Farm to School Meeting

October 28, 2013

Regional Learning Lab Project Director

A Program of Public Health Solutions

Moving F2S into the Cafeteria via Procurement Practices

•  School Food FOCUS •  The Upper Midwest Regional Learning Lab

•  Who we are •  What we are working on

•  Understanding Procurement Pathways •  Supply chain research •  School district engagement •  Specifications for HRS foods

•  How we are helping districts with Geographic Preference •  Harrison Institute for Public Law •  Regional Produce RFI

•  Examples of progress

The Power of the Public Plate

Photo by Cynthia Torres

School Food FOCUS

… is a national collaborative that leverages the knowledge

and procurement power of large school districts to make school

meals nationwide more healthful, regionally sourced,

and sustainably produced.

Supply Chain Discovery

Policy Peer Learning

Procurement change

Process Of Procurement Change

FOCUS Approach and Values

  Participatory and stakeholder-driven

  Comfort with, or at least tolerance for, not knowing

  Co-learning and knowledge co-creation

  Transformational leadership

  Systems change

It’s all about relationships

Upper Midwest Regional Learning Lab

•  2012 launch of first multi-district Learning Lab   Builds on collaborative methods and lessons learned

in single-district Learning Labs

  Redirects procurement toward more healthful, regional and/or sustainable (HRS) foods

  Funders:   W.K. Kellogg

  Kresge

  Surdna

  Lowenstein

  Robert Wood Johnson

Regional Learning Lab School Districts

Upper Midwest Regional Learning Lab

State School District District Partner

Illinois Chicago •  Aramark •  Healthy Schools Campaign •  FamilyFarmed.org

Iowa Des Moines National Center for Appropriate Technology

Michigan Detroit •  Detroit Eastern Market •  Michigan State University Center for Regional Food

Systems

Minnesota Minneapolis Institute for Agriculture and Trade Policy (IATP)

Minnesota Saint Paul Institute for Agriculture and Trade Policy (IATP)

Nebraska Omaha Gretchen Swanson Center for Nutrition

Ohio Cleveland Ohio State University Extension

Additional Partners Great Lakes Region Farm to School Network (staff located in Wisconsin) Asian Food Solutions, Inc. (Headquarters located in Ohio) Northeast Iowa Food and Fitness Initiative

Participating School Districts and Partner Organizations

Upper Midwest Regional Learning Lab Student Enrollment for School Year 2012-2013

Photo Source: www.flickr.com/photos/usdagov/6241138870/

Total Enrollment: 690,533 Students-Lunches served daily: 430,000

Regional Learning Lab Districts Total Combined Food Service Operating Budgets for 2012-13 School Year

Combined Food Expenditures $215 M Combined Operating Expenditures $190 M Total Combined Operating Budgets $405 M

A Simplified Food Supply Chain

Melanie Pullman, Food Supply Chain Management: Economic, Social and Environmental Perspectives, 2012.

•  Determine Baseline

•  Explore options within commercial market and USDA Foods.

•  Be creative: include growers, processors and products that do not currently serve the K-12 market.

•  Reach out to all processors large enough to serve one, some, or all districts.

•  Investigate potential for local supply.

•  Identify gaps in infrastructure.

Supply Chain

Discovery

Work Group Food items to start working on

Turkey Clean label turkey roast (whole or sliced): 1.  Smoked (ham with natural or no nitrates) 2.  Roasted

Beans/Grains

1.  Start with regionally grown and processed pinto beans in shelf stable, not canned, packaging;

2.  Move towards a more healthful burrito

Fruit and Vegetables

RFI/RFP template including Geographic Preference and Cosmetically Imperfect Seconds for: 1.  Fresh produce 2.  Frozen produce

Chicken RLL decisions about chicken made within the National

Procurement Initiative (NPI) 1.  RWA/MSS drumsticks 2.  RWA/MSS chicken strips (like fajita without seasoning) 3.  RWA/MSS chicken packed by part

Combined Districts’ Food Priorities: …

Item Category Number

of school districts

Number of products

SY2011 to 2012 July 2012 to Dec 2012

Total Pounds Total Dollars Total Pounds Total Dollars

Ham 4 5 333,000 $ 663,000 32,000 $ 66,000 Whole muscle 7 23 517,000 $ 543,000 231,000 $ 238,000

Hot dog 4 8 302,000 $ 360,000 141,000 $ 169,000 Lunch meat 5 12 220,000 $ 594,000 191,000 $ 338,000

Sausage 3 14 147,000 $ 226,000 60,000 $ 120,000 Patty 3 4 147,000 $ 357,000 58,000 $ 164,000

Ground 3 3 91,000 $ 191,000 117,000 $ 235,000 Bacon 2 1 13,000 $ 34,000 2,800 $ 7,200 Total 7 70 1,800,000 $ 3,000,000 834,000 $ 1,300,000

Baseline Turkey Data

Baseline Turkey Data

Manufacturer Number of items

SY2011-2012 July 2012 to Dec 2012

Total Pounds Total Dollars Total Pounds Total Dollars Jennie-o Turkey Store 47 1,300,000 $ 2,400,000 550,000 $ 960,000

Butterball 1 200,000 $ 230,000 120,000 $ 150,000 Foster Farms 4 84,000 $ 130,000 27,000 $ 46,000

Rose 1 29,000 $ 68,000 11,000 $ 25,000 J T M Food Group 2 23,000 $ 47,000 26,000 $ 52,000

USDA 5 81,000 entitlement 55,000 entitlement Patuxent Farms 1 19,000 $ 23,000

Conagra Food Sales 1 14,000 $ 18,000 6,500 $ 8,900 Ferndale 2 8,200 $ 14,000 36,000 $ 65,000

House of Raeford 1 2,100 $ 4,300 100 $ 200 Perdue 1 3,900 $ 6,300

Midamar Corporation 1 900 $ 5,500 900 $ 5,500 Hillshire Brands 1 2,200 $ 4,400

AdvancePierre Foods 1 300 $ 1,100 Leons Texas Cuisine 1 400 $ 1,000

Total 70 1,800,000 $ 3,000,000 830,000 $ 1,300,000 Jennie-O share 67% 74% 80% 66% 72%

Baseline Bean Data SY 2011 - 2012 July 2012 to Dec. 2012

Item Category Number of products

Number of districts Pounds Dollars Number of

districts Pounds Dollars

Burrito 4 3 165,000 255,000 2 270,000 177,000 Chili 8 2 61,000 79,000 2 21,000 30,000

Refried 2 5 137,000 39,000 6 110,000 294,000 Great Northern 6 3 44,000 29,000 2 5,400 45,000

Baked 4 4 161,000 17,000 6 73,000 150,000 Black 5 4 64,000 14,000 6 25,000 63,000

Kidney 3 4 131,000 14,000 6 137,000 339,000 Pinto 6 4 72,000 5,000 4 6,500 28,000

Garbanzo 1 3 9,900 3,500 5 18,000 47,000 Blackeye pea 2 1 1,700 890 3 2,500 10,000

Lima 4 0 0 0 2 2,600 5,000 Navy 9 0 0 0 1 4,200 5,500

Grand Total 54 7 847,000 456,000 7 675,000 1,194,000 Note: Missing some data

Manufacturer Number of products

Dollar Usage SY2011-2012 July 2012 to Dec. 2012

Allens 1 0 18,000 Angelina's Appetizers 1 54,000 24,000

Assltonsdm 1 9,800 6,500 Basic American 3 10,000 14,000

Bruce Foods Corp 2 2,300 8,200 Bush Bros. 8 34,000 124,000

Captain Ken's 2 13,000 26,000 Conagra Food Sales 3 1,400 23,000

El Pasado 3 36,000 0 Foster Poultry Farms 1 32,000 0 Kelley Bean Company 1 0 2,100

Knorrkerry 1 4,000 0 Lakeside Foods 5 17,000 272,000

Los Cabos 4 170,000 153,000 Michigan Maid 1 0 800

Monarch 1 2,600 0 Private Label 2 3,300 0

Ready Foods Inc 1 0 3,500 RFS-cedar Rapids 1 0 3,400

USDA 11 6,800 $517,000 estimated Weigh Brothers 1 61,000 0

Grand Total 54 456,000 1,194,000

Baseline Bean Data

Note: Missing some data

Common uses in School Meals:

•  Baked beans •  Bean chili •  Black bean & corn salsa / salad •  Salad bars •  Hummus (mixed reviews) •  Dried peas and lentils (little use)

Source: www.nuggetmarket.com

Source: www.simplyrecipes.com

Produce Baseline – a work in progress

Initial Thoughts on Fruits & Vegetables:

”

•  Kale •  Roasted Root Veg •  Berries •  Frozen regionally grown produce •  Cosmetically-imperfect regional “seconds”

Source: commons.wikimedia.org

Source: edinburghselfcatering.wordpress.com

Item Category

Total Dollars

SY 2011-2012 July 2012 to Dec. 2012

Kale 0 0

Roasted Root Vegetables 15,000 6,400

Berries 300,000 140,000

Dark Green Vegetables 1,190,000 790,000

Red/Orange Vegetables 740,000 600,000

Grand Total 12,300,000 8,400,000

Produce Baseline Data

Item Category

Total Dollars

SY 2011-2012 July 2012 to Dec. 2012

Kale 0 0

Roasted Root Vegetables 15,000 6,400

Berries 300,000 140,000

Dark Green Vegetables 1,190,000 790,000

Red/Orange Vegetables 740,000 600,000

Grand Total 12,300,000 8,400,000

RFI for Local Fresh and Frozen Produce

Sought specific information:

1.  Availability of local produce, including CIS 2.  Capacity to aggregate, process and freeze

locally grown produce 3.  Gaps in infrastructure that inhibit capacity

to serve large urban school districts

Local Fresh and Frozen Produce RFI

While projected pricing is requested, it is not binding and does not impact individual school districts current procurement practice. Information from this RFI will be used to determine practicality of local produce procurement and to develop a bid template for future local fresh and frozen produce that may be used by the identified districts and other districts for the following school year

Cosmetically Imperfect “Seconds”

•  What are they? •  Too large, small, or misshapen. •  Cosmetically imperfect (color,

scratches) but same nutritional quality. •  What are they not?

•  Gleaned. •  Diseased or nutritionally

compromised.

Source: r3n3.net

Source: 123rf.com

•  Why are we interested? •  Typically plowed under - environmental impacts. •  Cost savings

•  (e.g. MPS & Organic Valley Squash).

•  Avenue to access local/organic/sustainable food.

Source: viroquafood.coop

Cosmetically Imperfect “Seconds”

Geographic Preference and Produce

•  Geographic Preference Primer at www.schoolfoodfocus.org

•  UMRLL Districts’ procurement documents reviewed and updated by the Harrison Institute for Public Law at Georgetown University Law Center

•  Clearly stated intent to value local purchases creates awareness of local procurement

Supply Chain Conundrum: Transparency vs Traceability

Transparency – knowing who/where product comes from before the purchase is made

Traceability – knowing who/where product comes from after the purchase is made

Transparency is the gold standard, traceability is the first step

Locally grown Wisconsin Harvest Medley

Roasted Root Vegetable Blend

Source: edinburghselfcatering.wordpress.com

•  Carrots, Parsnips and Sweet Potatoes •  Carrots grown by Growing Power •  Carrots grown on Sysco owned land •  Partnership that is greater than the sum of the players involved!

Roasted Root Vegetable Blend

Source: edinburghselfcatering.wordpress.com

•  WI DATCP grant to develop local crops

•  Goal: 100,000 servings to students in Oct.

Educational materials are available – Contact WIharvestmedley@gmail.com

Supply Chain Work in Process: Farm to School via DoD Fresh

DoD Local Produce spend by State Data from 2011-12 School Year

National Procurement Initiative for Chicken:

National Procurement Initiative (NPI)

Wanted: Healthier chicken— on the plate AND in the environment.

15 NPI Districts’ Chicken Procurement SY 2011-2012

NPI Combined Purchasing Power

Commercial / Open Market Total: ~$9.4 Million

USDA Foods / Commodity* Total: ~$18.2 Million

$ 27.6 Million =GRAND TOTAL

* Includes direct diversion processing costs

Chicken Baseline: #1 center of the plate protein served in School Lunch

  Institutional procurement of chicken grown without antibiotics or with minimal, safe, sustainable (MSS) use.

  Replacement of “formed” items (i.e. nuggets) made with additives and fillers with minimally processed whole muscle chicken.

  Increased use of fresh and fresh-frozen chicken.

NPI Change Goals

Thank you.

www.schoolfoodfocus.org

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