School Nutrition Excellence … If it is to Be, It’s up to Me! Lean & Green for a Healthy...GO...
Transcript of School Nutrition Excellence … If it is to Be, It’s up to Me! Lean & Green for a Healthy...GO...
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FSNA 2019 ANNUAL CONFERENCE
School Nutrition Excellence … If it is to Be, It’s up to Me!
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GO LEAN & GREEN FOR A HEALTHY ENVIRONMENT AND WELLNESS
Miami-Dade County Public Schools (M-DCPS), Department of Food and Nutrition
Audra Young-Wright, MS, MCNutrition Project SpecialistM-DCPS, Department of Food and Nutrition
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M-DCPS, DEPARTMENT OF FOOD AND NUTRITION – LEAN & GREEN SUSTAINABILITY PRACTICES
To support a safe and healthy learning environment
To reduce food waste
To use less resources
To build sustainable practices in cafeterias
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TO SUPPORT A SAFE AND HEALTHY LEARNING ENVIRONMENT
Why We Care About the Environment
The Environment provides…
Clean air to breath
Clean water to drink
Clean food to eat
All children deserve a healthy environment to learn and grow. This is the core of the idea Sustainability.
The Earth is where we live and we should take care of it.
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M-DCPS GOAL OF SUPPORTING A SAFE AND LEARNING ENVIRONMENT
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SCHOOL GARDEN TO CAFETERIA PROGRAM
● Purpose: District procedure to incorporate school garden produce into the school food service program
● HACCP Standards for…○ Washing○ Receiving and Storing○ Serving
● Student, Teacher and Food Service Staff Interaction
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SCHOOL GARDEN TO CAFETERIA PROGRAM FOOD SERVICE PROCEDURE
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SCHOOL GARDEN TO CAFETERIA PROGRAM
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SCHOOL GARDEN TO CAFETERIA PROGRAM
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SCHOOL GARDEN TO CAFETERIA PROGRAM
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DEPARTMENT OF FOOD AND NUTRITION REDUCING FOOD WASTE
Most of this ends up in the landfill, which has created an environmental crisis because landfills are reaching their capacity.
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IMPORTANCE OF REDUCING FOOD WASTE
• Controls Cost
Lowers cost for School Meal Programs, farmers, and processors
• Improve the environment: Reduces the amount of resources needed for growing, processing and distributing food, and sending it to the landfill.
• Sustainable resources for the future
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USDA SCHOOL MEAL PATTERNS OFFER VERSUS SERVE TO REDUCE FOOD WASTE
Students are offered menu choices and are able to choose a minimum of 3 items to be served.
Students are encouraged to choose healthy, nutritious meals that they intend to eat, so less food is discarded.
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OFFER VERSUS SERVE TO REDUCE FOOD WASTE
Offer versus Serve – Breakfast
Students must select a minimum of three (3) food items for a reimbursable breakfast. Additional food items may be purchased at a la carte prices.
Offer versus Serve – Lunch
The National School Lunch Act permits students a minimum of three (3) and a maximum of five (5) offered components, of the reimbursable lunch. Additional components or other items may be purchased at a la carte prices.
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OFFER VERSUS SERVE TO REDUCE FOOD WASTE
Offer versus Serve – Lunch
Students are to have available unit-priced lunches, which may include milk and 100% fruit juices. The reimbursable lunch must meet the nutritional requirements set forth by law and regulations of federal and state governments. Schools provide lunches in accordance the menu published by the Department of Food and Nutrition.
Additional information can be found in Food Service Procedure B-1: Child Nutrition Program.
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FOOD SERVICE PROCEDURE B-1: CHILD NUTRITION PROGRAM FOOD SERVICE PROCEDURE
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TO USE LESS RESOURCES
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BUILDING SUSTAINABLE PRACTICES IN CAFETERIAS
• Compostable Plate to eliminate Styrofoam
• Eliminating Plastic Straws to reduce plastic use
• Offer versus Serve to reduce food waste
•Farm-to-School to support local farmers
•Garden-to-Cafeteria to integrate harvest in the school menu
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BUILDING SUSTAINABLE PRACTICES IN CAFETERIAS
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BUILDING SUSTAINABLE PRACTICES IN CAFETERIAS
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BUILDING SUSTAINABLE PRACTICES IN CAFETERIAS
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BUILDING SUSTAINABLE PRACTICES IN CAFETERIAS
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BUILDING SUSTAINABLE PRACTICES IN CAFETERIAS
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PROMOTING NUTRITION AND WELLNESS SUSTAINABLE INITIATIVES & SCHOOL MEALS
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STAFF DEVELOPMENT TO USE LESS RESOURCES
• Trainings adhere to federal Child Nutrition Program
guidelines including Offer versus Serve, which
require that students are offered a prescribed meal
component and not required to take items.
• Trainings discuss HACCP procedures to reduce food
waste due to biological, chemical and physical
hazards.
• Trainings provide updated procedures for effective
menu planning, inventory control, and food
management.
• Awareness campaigns and trainings to reduce food
waste.
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Website: http://nutrition.dadeschools.net
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CONTACT INFORMATION
Penny Parham, Food and Nutrition Officer
Department of Food and Nutrition
Office: 786-275-0420
Email: [email protected]
Audra Young-Wright, Nutrition Program Specialist
Nutrition and Wellness Area
Office: 786-275-0438
Email: [email protected]
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THANK YOU