Reimbursable Meal Solutions from Red Gold LLC.

RED/ORANGE VEGETABLE CREDITING MADE EASY!

Many Great Reasons to Serve POPULAR

Shelf Stable Tomato Products!

Updated File with Grab & Go Meal Solutions February 2016

KEY RESOURCE: Dietary Guidelines for Americans 2010 (DGA) http://health.gov/dietaryguidelines/dga2010/DietaryGuidelines2010.pdf

1. The DGA 2010 Recommends the INCREASED consumption of Red/Orange Vegetables of which tomatoes are a key Red Vegetable (see page 34).

2. Of the 5 subcategories of vegetables listed, Red/Orange is the 2nd highest category recommended for consumption on a weekly basis (see Appendix 7 - page 79).

3. Tomatoes also provide most of the identified Nutrients of Concern & Nutrients Recommended to Increase by being a rich source of Potassium, Folate, Vitamins A, C & B6 and Fiber.

“Tomato-TRITION”

Serving size: this information presents nutrient amounts for 1 cup fresh, chopped tomatoes (approximately 1/3 pound or 1 average size tomato) Approximate serving size equivalents: 8-10 cherry tomatoes 2-3 small tomatoes 1/8 cup tomato paste 8 oz. canned tomatoes (1 c.) ½ cup tomato juice

Nutritional Benefits of Tomato Products

Eat right, live well: Turn to tomatoes for flavor, nutritional benefits!*

In general, tomatoes are rich in nutrients and low in calories, providing an excellent source of vitamins A and C, fiber, potassium, and a good source of folate, niacin and B6. They also contain cancer fighting plant chemicals (phytonutrients) called lycopene, a fat soluble nutrient.

Lycopene has been linked to a reduced risk of prostate cancer and, working in concert with niacin, vitamin B6 and folate, helps block the harmful (LDL) cholesterol from forming atherosclerotic plaque. The potassium helps lower blood pressure. Red tomatoes, the most eaten variety, rank lowest in sodium and high in lycopene. Cooking /Processing tomatoes actually releases the lycopene, allowing it to become

more bioavailable to the body than fresh tomatoes. Source: Toby Smithson, a registered dietitian, Lake County Health Department/ Community Health Center (Illinois); a national spokeswoman for the Academy of Nutrition and Dietetics. www.dailyherald.com/article/20130703/entlife/707039965/

FACT: Canned Tomatoes have 15 times MORE Lycopene than Fresh Tomatoes

“Tomato-TRITION”

Reimbursable Meal Solutions from Red Gold LLC.

5 Great Reasons to Serve Tomato Products as a Red/Orange Vegetable!

1. Versatile Red/Orange Vegetables that Kids Actually EAT . . . Salsa and Sauces!!

2. Students Love to Dip ! Especially these nutritious and tasty tomato options with popular entrees!

3. Reduce vegetable waste by offering Red/Orange Vegetables that kids can eat everyday!

4. The most cost-effective, creditable Red/Orange Vegetable option; available in #10 cans and pre-portioned Red Gold Dipping Cups for Salsa & Marinara Sauce that MEET ½ cup Red /Orange Contribution due to the addition of tomato paste. See Crediting Chart

5. LOW SODIUM OPTIONS below are 70% lower in Sodium than their traditional counterparts. Made with no HFCS too!!

Reimbursable Lunch Meal Solution

4 Reasons to serve Tomato Products with Popular Cheesy Breadsticks

1. The most cost-effective, creditable Red/Orange (R/O) Vegetable option! 2. Kids love to dip cheesy breadsticks in nutritious Marinara Sauce (a terrific “Stealth Health”

Red/Orange Vegetable opportunity) 3. Easy-to-portion yourself (or use convenient, pre-portioned Red Gold Marinara Cups) 4. Finally a vegetable offering that won’t end up in the trash!

¾ cup total 2 oz. 2 oz. Red/Orange = ½ cup credit - Marinara (2.5 oz. portion cup) 4 oz. 8 oz. Dark Green = ¼ cup credit - Lettuce (4 oz. serving)

Grain* Meat/Meat Ounce Equivalents Alternative “CREDITABLE” VEGETABLES Fruit Milk

Reimbursable Lunch Meal Solution

¾ cup total 2 oz. 2 oz. Red/Orange = ½ cup credit - Marinara (2.5 oz. portion cup or 3 oz.) 4 oz. 8 oz. Dark Green = ¼ cup credit - Romaine Lettuce (4 oz. serving)

Grain* Meat/Meat Ounce Equivalents Alternative “CREDITABLE” VEGETABLES Fruit Milk

• You can also use either Red Gold Spaghetti or Pizza Sauces as an alternate dipping sauce to Marinara Sauce! Plus try our Low Sodium Options – 70% less!

THEY ALL WORK! THEY ALL WORK!

4 Reasons to serve Tomato Products with Your #1 Entrée: Pizza!

1. Serve Marinara Sauce…..THE Red/Orange Vegetable option that makes Pizza REIMBURSABLE when served together! • Convert A La Carte Pizza purchases to a Reimbursable Meal & increase participation

2. Easy-to-portion yourself or use convenient, pre-portioned Red Gold Marinara Cups (meets ½ cup Red/Orange Veg).

3. At last, a vegetable offering that won’t end up in the trash!

Reimbursable Lunch Meal Solution 4 Reasons to serve Tomato Products with Your Popular Chicken Entrees!

1. Students love their chicken tenders; Add a nutritious R/O Veggie for dipping vs. a condiment (an added cost & not a veg)! “Chicken with Marinara Dipping Sauce”

2. A cost-effective, creditable Red/Orange Vegetable option that kids EAT!! 3. Easy-to-portion yourself (or use convenient, pre-portioned Red Gold Marinara Cups) 4. A vegetable that won’t end up in the trash.

¾ cup total 1 oz. 2 oz. Red/Orange = ½ cup credit - Marinara (2.5 oz. serving) 4 oz. 8 oz. Red/Orange = ¼ cup credit - Carrots (2 oz. serving)

Grain* Meat/Meat Ounce Equivalents Alternative “CREDITABLE” VEGETABLES Fruit Milk

* Red Gold Salsa works as a dipping sauce for tenders also! Salsa @ $.15/serving (#10 can) will meet a Red/Orange Veggie requirement; $.32/serving for our portion control cup.* *Estimated portion costs based on a variety of factors variety of factors

Reimbursable Lunch Meal Solution 4 Reasons to serve Tomato Products with Your Mexican Entrées

1. Most popular entree is Mexican food -- kids love their burritos and tacos with salsa 2. Cost-effective, creditable Red/Orange Vegetable option when serving 3 oz. 3. Easy-to-portion yourself (or use convenient, pre-portioned Red Gold Salsa Cups) 4. A vegetable that won’t end up in the trash! Serve in sizes that count vs. a condiment!

3/4 cup total 2 oz. 2 oz. Red/Orange = 1/2 cup credit - Salsa (3.0 oz. serving / portion cup) 4 oz. 8 oz. Dark Green = 1/4 cup credit - Lettuce (4 oz. serving)

Grain* Meat/Meat Ounce Equivalents Alternative “CREDITABLE” VEGETABLES Fruit Milk

Red Gold Salsa works as a dipping sauce for both burritos and tacos! Salsa @ $.15/serving (#10 can) will meet a Red/Orange Veggie requirement; $.33/serving for our portion control cup.* *Estimated portion costs based on a variety of factors

Reimbursable Lunch Meal Solution

3 Reasons to serve Tomato Products for Breakfast in the Classroom

1. A more cost-effective, creditable Red/Orange Vegetable option vs. whole fruit 2. Salsa Cups provide a 100% waste-free product option - versatile & popular!

3. Easy-to-serve, pre-portioned Red Gold 3.0 oz. Salsa Cups are ideal! (#10 can works too)

1/2 cup total 2 oz. 2 oz. Red/Orange = 1/2 cup credit - Salsa (3.0 oz. serving / portion cup) 4 fl. oz. 8 oz.

Grain* Meat/Meat Ounce Equivalents Alternative “CREDITABLE” VEGETABLES (*Can Substitute for Fruit) Fruit Milk

Did you know? Since breakfast potatoes can only be served if 2 cups of veggies from non-starch categories are offered weekly (SY14/15 Reg. change), Salsa can help schools meet this requirement and offer potatoes also during the week. Kids LOVE tomatoes & potatoes! A great alternative to only Fruit at Breakfast!!

* Potatoes can only be served if 2 cups of veggies from non-starchy categories are also offered weekly (SY14/15 Reg. change). Offer this meal 2 times/week and serve potatoes anytime. Both Salsa @ $.15/serving ($.32/serving for cups) & Tomato Juice @ $.11/serving will meet this requirement.

Reimbursable Breakfast Meal Solution

3 Reasons to serve Tomato Products at Breakfast

1. Cost-effective, creditable Red/Orange Vegetable alternative to Fruit .

2. Schools can menu potatoes (also cost-effective)* when offering Tomatoes. 3. Easy-to-portion yourself (or use convenient, pre-portioned Red Gold Salsa & Marinara Cups)

1 cup total (* F/V quantity over-served for illustration purposes) 1 oz. 2 oz. Red/Orange = ½ cup credit - Salsa (3 oz. serving) NA 8 oz. Red/Orange = ½ cup credit - Tomato Juice (4 fl. oz. serving) Starchy = ½ cup credit – Roasted Potatoes

Grain* Meat/Meat Ounce Equivalents Alternative “CREDITABLE” VEGETABLES (*Can Substitute for Fruit) Fruit Milk

The Lunchables© Learning Opportunity! Consider Offering “Munchables” or Grab N Go Options??

For Lunch / Supper /Summer

New Ideas to Compete . . . AND . . . Beat the Brown Baggers MORE Nutritious Grab-N-Go Ideas!

Why Let the Grocery Stores Sell Product to Your Customers?

Offer More Nutritious / More Delicious MUNCHABLE Reimbursable Meal Options! You Can Do It Better! Make Your Own >>>>

The 2 Most Popular Choices: Pizza & Nacho

Calories: 480 /340 Sodium: 770mg / 560 mg Fruit Juice: 5% (not 100%)

Pizza with Pepperoni – 1 oz. of mozzarella, 9 pepperoni, 3 flat bread, 1 oz. sauce

310 calories; 14 gram protein; 730 mg sodium; Total Fat 15 gr; 6 gr. Sat fat; 5 gr. sugar

Deep Dish Pizza with Pepperoni • +100% Juice • Oreo Pack • Flatbread • Cheese • Pepperoni (4)

Chicken Dunks • + Capri Sun • Nerds Box • 6 Nuggets • Ketchup

Nachos Cheese Dip & Salsa

Nachos Grande Cheese Dip & Salsa >>

More Salsa Fruit Foot Kool Aid Powder Water Bottle Chip Bag

Revolution Foods – Cheese Pizza Kit

Calories = 250 / Sodium = 510 mg Protein = 10 g / Whole Grain = 16 g

One Serving of Fruit

“100 Million School Meals”

Clean Ingredient Label “No Artificial Anything”

Retail: $3.75 - $4.00

GRAB N GO Reimbursable Meal Options – “MUNCHABLES” The Pizza Munchable!!

.

GRAB N GO Reimbursable Meal Options – “MUNCHABLES” . . . Taco Salad!

GRAB N GO Reimbursable Meal Options – “MUNCHABLES” . . . . Fresh Homemade Nachos!

GRAB N GO Reimbursable Meal Options – “MUNCHABLES” . . . .Nachos – A different way!

GRAB N GO Reimbursable Meal Options – “MUNCHABLES” Pretzel Snack Kit! Fresh apples & fresh carrots!

A CASE STUDY THE “MUNCHABLE”

REIMBURSABLE MEAL CONCEPTS/ PICS

+ OTHER R/O MENU IDEAS Traci E. Miller, RD, LD Lake Travis ISD – Austin, Tx area

Director of Food and Nutrition Services (FANS) (512) 533-6035 millert@ltisdschools.org http://laketravis.nutrislice.com/menu/lake-pointe/lunch/

Lake Travis ISD – Austin Texas - April 2014 Student Survey Results

POPULAR NEW GRAB N GO NUTRITIOUS REIMBURSABLE MEAL OPTIONS

Source: Traci Miller, RD – Director of Nutrition Services – Lake Travis ISD

http://laketravis.nutrislice.com/menu/lake-pointe/lunch/

Meatball Dippers with Marinara Sauce

Nachos To Go (Salsa) Taco Salad (Salsa)

Enchilada Stack with Enchilada Sauce

Bosco Bread Sticks with Marinara Sauce

Taco Salad with Salsa

Soft Tacos (Salsa)

The Evolution of the LTISD Grab N Go Meals . . . From SY13/14

Pizza Munchable SY15/16 English Muffin switched to Whole Grain Flatbread

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

Nachos To- Go SY15/16 New Picture Taken by Students for Nutrislice Software Photo Project

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

The Evolution of the LTISD Grab N Go Meals . . . From SY13/14

Delicious Dippin’ SY15/16 Whole Grain Cracker change New Picture Taken by Students for Nutrislice Software Photo Project

The Evolution of the LTISD Grab N Go Meals . . . From SY13/14

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

Taco Salad SY15/16 Salsa Added to help meet Red/Orange Veg Options

The Evolution of the LTISD Grab N Go Meals . . . From SY13/14

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

SOUTHWEST CHICKEN SALAD

3 oz. of Red Gold Salsa Meets the ½ Cup Red/Orange Vegetable Requirement

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

MEATBALL DIPPERS

2.5 oz. of Red Gold or

Redpack Marinara Sauce

credits For ½ cup

Red/Orange Vegetable

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

Recipes and Pictures Courtesy of Traci Miller, RD – Director : Lake Travis ISD – Austin, Texas

Red/Orange Vegetable Crediting Made Easy!!

Marinara Sauce as Daily Veggie !!

Menu Review for Tomato as a Red/Orange Vegetable Option

• What do your menus look like?

• Can you integrate /offer more Shelf Stable Tomato products that your kids will eat?

• Utilizing Marinara / Spaghetti / Pizza Sauce as a Dipping Veggie – Pizza Sticks / Cheesy Breadsticks

– Pizza / French Bread Pizza – Chicken Tenders / Nuggets

– Breakfast Entrée Companion?

• Utilizing Salsa as a Dipping Veggie with Mexican Entrees – Offer as Veggie Option @ Lunch in correct quantities with Mexican

Entrees – Breakfast - Substitute for Fruit

– HS Supper Menu Items – Supper

• Grab N Go Options Reimbursable Meal Options ?? • Using Salsa and Sauce to make fun dipping vegetable combinations

with Entrees

• Salsa & Sauce Cups as Portable R/O Veg. Options – Supper – Summer

• Tomato Items at Breakfast – Substituting a Tomato Veg for Fruit? – Offering Tomato Juice

– Adding back potatoes if 2 cup of any other veg category is menued

A Complete K12 Product List of Red Gold Tomato And Condiment Products For Your Menu Additions COMMODITY PROCESSING DISCOUNTS OFFERED ON MOST ITEMS with the Diversion of 100332 Tomato Paste Totes Visit www.k12foodservice.com For more information 2/20/16

Download Our Red/Orange Crediting Chart To Get Exact Calculations For Red/Orange Veg Servings Based on Crediting for ¼ cup ½ cup ¾ cup Varies based on USDA FBG And Tomato Paste & Puree Contained within each item Summary Product Formulation Statement Available Upon Request also www.k12tomatoes.com

Cool School Café Program Participant SY15/16

RED/ORANGE VEGETABLE TOMATO

CREDITING GUIDE

COMMODITY PROCESSING CALCULATOR

NUTRITION CHART

SODIUM COMPARISON

CHART

Current K-12 POS & Support Tools

KEY NUTRITION PARTNER: TPWC (Tomato Products Wellness Council) Be sure to visit “Tomatoes: One of the World’s Healthiest Foods” at www.tomatowellness.com/tomato-health-nutrition

“Tomato-TRITION”

CONTACT INFORMATION

For More Information Contact Your Local Red Gold LLC Broker and K12 – School Specialists. P lease visit the Red Gold Websites.

www.redgold.com | www.redgoldtomatoes.com | www.k12tomatoes.com

http://www.redgold.com/red-gold-company/foodservice/k-12-school-program

Or contact a Red Gold K12 Representative noted below: Matthew Essner Todd Holmes, MBA, SNS Jodi Batten, SNS OPEN Josh Chaffin

K12 Central /Midwest

Regional Sales Manager

K12 Eastern

Regional Sales Manager

National Sales & Marketing Manager:

Education -K12/ C&U

(+ Gulf Coast States)

K12 Western

Regional Sales Manager

K12 Team

Sales Administrator

(IN HQ)

messner@redgold.com tholmes@redgold.com jbatten@redgold.com jchaffin@redgold.com

Office: 573-445-4049 Office: 610-440-0508 Office: 512-261-5060 765-557-5500 x1611

Cell: 573-225-0386 Cell: 484-239-1621 Cell: 512-626-4980