Saint Paul Public Schools FamilyFarmed Expo

1. Saint Paul Public SchoolsFamilyFarmed Expo • Chicago, March 18, 2011 Jim Groskopf, Purchasing Analyst Nutrition and Custodial Services Saint Paul Public Schools

2. SaintPaul Public Schools Nutrition and Custodial Services • About Saint Paul Schools • Saint Paul Purchasing Procedures • Item and Bid Specifications • School Food FOCUS Learning Lab Accomplishments

3. SPPS Demographics 2010-11 • 38,000 Students • 70 languages/dialects • 72% F/R eligible • Overall Participation • 37% breakfast • 78% lunch • Financially Solvent • $22 mil budget • $3.3 mil fund balance • 34% food cost • $2,700 a la carte sales/day • Nutritional Profile (Lunch) • % of calories fat – 25 • % of calories sat fat – 6.6 • Vitamin A – 105% • Vitamin C – 83% • Iron – 65% • Sodium – 1300 mg

4. SPPS Programs / Operation Style • Cook/Chill Central Kitchen • Ship out once daily • Brown Box Commodities • Make items such as…. • Fresh made wraps and sandwiches • Sauces, lasagna, pasta, ethnic entrees • WW Breakfast breads, pizza crusts • WW French bread - daily • WW Crisps, Cookies • Provision II Breakfast - B2G • FFVP - 29 Schools • Unlimited Choice Bars • Summer Program Sponsor • School Food FOCUS Learning Lab

5. Mission Statement We create and serve foods that students get excited about! Our “healthy hits” are served with respect by a caring staff effectively managing resources.

6. Purchasing Protocol • Required to follow federal, state, local and school district purchasing/procurements regulations and policies • Advertised bids required for purchases $100,000 or greater • Written quotes required for purchases $1000 or greater • Informal quotes may be obtained for purchases less than $1000

7. SPPS Purchasing Procedures • SPPS Product Interest • SPPS Product Research • Establish criteria, request information • Evaluate information, request samples • Sample product internally and externally • Develop bid specifications using for a minimum of two acceptable items • Complete purchase process through SPPS Purchasing Department

8. What is an Item Specification • The specification for a food product gives exact details of the product so it can be made again with the same results. A food specification can include details of: • Product name • Size, shape and weight of product • Packaging • Ingredients used if multi ingredient item • How long it will keep and how it will be stored • Appearance • Details of how product is made • Nutritional composition

9. Bid Specifications • Needs to be clear and concise • May be general or specific depending upon situation • Needs to allow for open competition • May allow for geographic preference • Criteria for evaluation may include factors other than price alone

10. Sample Specification – Chicken Patty • Breaded Chicken Patty, frozen • Must be ovenable • CN labeled • One patty must equal 2 M/MA

11. Sample Specification – Whole Muscle Chicken Breast Filet • Fully cooked chicken filet, unbreaded whole muscle breast with rib meat IQF • Total fat not to exceed 7 g, Saturated fat not to exceed 2.5 g, trans fat 0 g, sodium not to exceed 540 mg. Protein contribution to be a minimum of 2 M/MA • Must be whole muscle product, with no more than 22% sodium pump. May not contain DWE, milk or milk products • Must be ovenable • Manufacturer to identify allergens and specify % sodium pump/and or added water. Indicate grill lines if applicable • Portion size to be 2.75 – 3.4 oz

12. SampleWhole Fruit Specifications • U.S. #1 2 3/4" diameter, 100 count red delicious, Jonathan, or golden delicious (1/2 cup serving). • Medium orange; California or Arizona, 113 count; Florida or Texas, 125 count (½ cup serving). • U.S. Grade #1. Size medium, 135 or 150 count (2 1/2" diameter) well formed, smooth fruit, free from scars. Pears shall not be shriveled near stem (1/2 cup serving).

13. Local Produce Specifications • Product name • Final product form • Pack size • Areas from where product may be from • Name of grower or growers • Final price per specified unit • Supplier Certification • Delivery criteria

14. School Food FOCUS Learning Lab Goals • Lower sugar in flavored milk • WW Hamburger & Hot Dog Buns • Unbreaded, bone-in chicken • More local/sustainable fruits and vegetables (F2S)

15. Lower Sugar in Flavored Milk • Worked with current milk supplier to reduce grams of sugar in flavored milk from 27 grams to 22 grams per half pint carton. • Developed bid form to allow potential bidders to bid product with various grams of sugar and stated preference for 22 grams. • This successful change hasnot only impacted St. Paul students,but all students in schools receivingmilk from this supplier.

16. Whole Wheat Buns • Worked with current supplier – Sara Lee Baking Company to develop bulk packed hamburger and hot dog buns containing minimum 51% whole wheat flour so product will count as a whole grain serving per USDA school lunch meal pattern requirement. • Sara Lee R & D developed a product containing 53% white whole wheat flour. • Product was evaluated and tested with students and found to be acceptable.

17. Fresh Chicken Drumsticks • Worked with Minnesota based Gold’n Plump Poultry to test fresh chicken drumsticks that would be baked on site in school kitchens. • Product comes from chicken producers and processor located within 100 – 200 miles of St. Paul. • This item replaced frozen, pre-cooked, cut 8 piece chicken that was previously served. • Using all drumsticks addresses concerns related to uneven serving sizes due to the nature of cut up chickens.

18. Farm to School F2S • Met with farmers & processors • Planned menu around available produce • RFP sent out in July: • Produce types, cut, quantity & pack size • Delivery dates • Identification of farmers

19. Locally-Grown ProduceSeptember 1 – December 15, 2010 • Produce offered: • Apples • Broccoli • Cabbage • Carrots • Corn on the cob • Cranberries • Cucumbers • Grape Tomatoes • Onions • Peppers • Potatoes • Watermelon • Zucchini • Total pounds served: 220,000 • Total dollars spent: $130,000

20. Other Local Products • Buffalo • Hand Harvested Wild Rice • Fresh Cranberries • Organic Flax Seed • Tortilla Chips

21. F2S Education & Communication • Cafeteria bulletin boards • Posters & brochures • Café Staff Reading • The Tiny Seed • Tops & Bottoms • Gus & Buttons

23. Summary • Leveraged Our Strengths to Transform School Meals in St. Paul • Centrally-prepared scratch cooking • Built partnerships to jump hurdles • Marketed program successes • Celebrated flops Thank You