From: Sent: To: Subject:

From: Bushong, Linda (MDE) On Behalf Of Leikert, Howard (MDE)
Sent: Tuesday, November 18, 2014 12:10 PM
To: MDE-SchoolNutrition
Subject: Howard's News from MDE 111814
Here is the latest…
1) Food Waste – I know food waste has been an area of major concern for many
school food service programs across the state. The attached file
“activityform school” is a survey from USDA that asks for different ways to
help reduce food waste. Please take the minute or so to complete and click
on “Submit.”
2) Produce Webinar Series - Learn the Language of Produce: The fruit and
vegetable business has a language of its own. Learn the language of
produce to ensure that you receive the product and quality you expect. The
USDA’s Agricultural Marketing Service (AMS) invites you to take part in a
series of free, interactive webinars that will provide practical information
about how to buy, receive, and handle bulk fresh and fresh-cut produce
safely and efficiently. Each webinar will include a presentation from a USDA
expert on a specific topic, introductions to staff, and an interactive question
and answer session. If you purchase or receive shipments of fruits and
vegetables for a school, hospital, other institution, food hub, or farmers
market, these webinars are for you. Registration is required and space is
limited. Click on the links below for full information on each session; follow
the “To Register” link to sign up.
Understanding Fruit and Vegetable Quality and Condition Defects
November 20, 2014 - 2:00 pm Eastern Time – Register at
http://bit.ly/1pphJP8
How to Use Fruit and Vegetable Market News
December 18, 2014 - 2:00 pm Eastern Time – Register at
http://bit.ly/1paiVB2
If you miss a webinar, just visit the Webinar Archive to watch it or any other
AMS Series offering online. Register today to learn the language of
produce. We'll see you online! If you have any questions about our webinar
series or USDA's Agricultural Marketing Service, please contact Christopher
Purdy at 202-720-3209 or [email protected].
3) Produce Safety University – We are looking for up to 2 school food service
professionals to go to Produce Safety University. There will be no cost for
the people chosen to go. Here are the dates and general location of the
sessions. Please reply to this email by close of business on Wednesday
(November 19) and give a brief explanation on why your nominee should be
chosen to attend this informative conference and your first and second date
choice. If your nominee is selected, you will receive a follow up email with
more details.
March 23 - 27
April 13 - 17
June 22 - 26
July 27 - 31
Florida TBA
Sacramento, CA
Michigan TBA
Fredericksburg, VA
4) Greenhouses – Below is a link to information on a $15 per person, K-12
School Greenhouse Workshop taught by Ben Bylsma of Real Food Farm and
the Grand Rapids Downtown Market Greenhouse. It will be held December 3,
2014, in Grand Rapids. I believe spots will fill up quickly, so please distribute
to your contacts and register soon. The workshop is open to all interested –
parents, teachers, food service professionals, etc. Ben is an experienced
greenhouse grower. He will discuss planting, irrigation, temperature, and
pest control as well as harvesting techniques. They will be giving out a free
copy of the “School Garden to Cafeteria Guide” to be published by the MSU
Center for Regional Food Systems in the next month to all participants in this
workshop. http://downtownmarketgr.com/classes-programs/k-12-schoolgreenhouse-workshop
5) Food Availability – Attached is a memo from USDA regarding the availability
of USDA foods for 2014-2015.
6) Anti-discrimination Statement Change - The nondiscrimination statement (in
any form) is not necessary on a calendar style menu which simply informs
program participants about available food items on a particular day. This
medium is substantially different from other forms or information meant to
convey application or eligibility standards or decisions, or program
participation requirements. This guidance supersedes all previous guidance
and direction on this subject. I hope this sufficiently addresses your
concerns.
7) Healthy Breakfast for Kids Grant - $2500 Breakfast Equipment Grants for
Michigan Schools! Grant Deadline – December 19, 2014. Thirty Grants
Awarded – January 7, 2015. Eligibility – Any Michigan public or independent
school participating in the National School Breakfast Program with a free and
reduced eligibility percentage of 40% or higher. School districts can apply for
multiple grants. In the 2014-15 school year, Healthy Breakfast for Kids
(HB4K) is awarding 30 equipment grants to high-needs schools for the
purpose of establishing universal, after the bell breakfast programs. The cash
grants will support the purchase of food service smallwares and equipment
needed to implement and expand breakfast programs in Michigan schools. To
apply, go to the Chef Ann Foundation grants page at
http://www.chefannfoundation.org/get-involved/our-grants/. Tools to
support planning implementing breakfast can be found on the new and
improved Lunch Box website at
http://www.thelunchbox.org/programs/breakfast/.
8) Nonprogram Foods Calculation - As part of the new Administrative Review,
schools are required to track the sales of nonprogram foods (a la carte,
catering, etc.) as well as the respective food cost that goes along with those
sales. The intent is to help insure that nonprogram foods contribute the
same “profit” margin as the school meals does. The method for achieving
this goal in the new AR is very difficult, time consuming, and not
practical. Therefore, until we hear differently from USDA, we want schools to
use the pricing method to make sure nonprogram foods contribute to the
financial success of the food service program. Attached is a worksheet that
you can use for nonprogram foods to give you an estimate of the price you
should charge based on the cost of the item. I have entered sample food
cost % and some sample items with their cost. You can use the food cost %
that applies to your school meals program (42% is a rough guideline for an
average). The resultant prices are “suggestions.” You can charge more or
less as the sheet shows but overall you should be in the target food cost
percentage you estimated. Some items like milk, you may want to charge
less to make the nutritious item affordable for students. Other items that
you know kids will like and buy, charge a higher price than suggested
(pizza!?). Notice the spreadsheet has both a menu cost calculation Tab and
two Adult pricing Tabs (CEP and non-CEP). Use them as needed.
Have a great week!
Howard Leikert, MBA, SNS
Supervisor, School Nutrition Programs
Michigan Department of Education
517-373-3892
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