WELCOME! Thank you for joining the Fresh Fruit and Vegetable Program (FFVP) Orientation Webinar Part 1: Grant Overview We will begin the session momentarily.

WELCOME! Thank you for joining the Fresh Fruit and Vegetable Program (FFVP)

Orientation WebinarPart 1: Grant Overview

We will begin the session momentarily

FFVP Orientation WebinarPart 1: Grant Overview

California Department of EducationNutrition Services Division

August 2014

Part 1: Grant Overview Wednesday, August 20, 2014 from 1:30 to 2:30

p.m.

Part 2: Fiscal Responsibilities Thursday, August 21, 2014 from 1:30 to 2:30 p.m.

Part 3: Claiming in CNIPS Wednesday, August 27, 2014 from 1:30 to 2:30

p.m. Repeated on Thursday, August 28, 2014

from 1:30 to 2:30

FFVP Orientation Webinar Series

Webinar Objectives:Review the purpose/history of FFVPIntroduce state FFVP team Describe grant time frames and funding

allocations Review program administration and

implementation guidelines (federal and state)Review U.S. Department of Agriculture (USDA)

and state resources related to FFVP

Program GoalsCreate healthier school environments by

providing healthier food choicesIncrease children’s consumption of fruits and

vegetables Make a difference in children's diets to impact

their present and future health (combat childhood obesity)

Program Administration

Federal Level: USDA’s Food and Nutrition Service (FNS)

State Level: California Department of Education’s Nutrition Services Division (NSD)

State Program Team

Elizabeth Moreno, MS, RD, CDENutrition Education Consultant [email protected]

Crystal YoungProgram [email protected]

Isabelle LeProgram [email protected]

Sauncerae GansFinancial [email protected]

General FFVP e-mail address:[email protected]

USDA Fresh Fruit and Vegetable Program Video

http://www.youtube.com/watch?v=STwSaDFgMWk

Conditions of the GrantA school must:

Be an elementary school

Operate the National School Lunch Program (NSLP)

Have 50 percent or more of its students eligible for free or reduced-price meals, priority given to schools with the highest percentages

Agree to make free fresh fruits and vegetables available during the school day as a snack to all enrolled children

Conditions of the Grant (continued)

Agree to offer the FFVP snack a minimum of three times per week, during the school day and outside of meal times

Agree to offer nutrition education each week as part of the FFVP

Widely publicize the availability of fresh fruit and vegetable snacks within the school

Have documented support of the food service manager, principal, and district superintendent

Conditions of the Grant (continued)

Receive funds based on an allocation of $50-75 per student

Submit monthly claims to be reimbursed for the costs of the program; a maximum of 10% of the total award can be used for administrative costs

Be in good standing in the operation of all other child nutrition programs

Adhere to all guidance, requirements, and laws pertaining to the FFVP

FFVP Guidance

USDA Fresh Fruit and Vegetable Program: A Handbook for Schools (December 2010)

California Fresh Fruit and Vegetable Program Guidelines (July 2014)

USDA’s Proposed Rules, published in February 2012—expect Interim/Final Rules during 2014-15

FFVP History

Pilot Project: Farm Security and Rural Investment Act 2002

Permanent Program: Child Nutrition and WIC Reauthorization Act 2004; National School Lunch Act (NSLA)

Further Expansion: Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations Act, 2006

California 1st Participates: The Consolidated Appropriations Act of 2008

Nationwide Expansion: The Food, Conservation, and Energy Act of 2008 (Farm Bill); amended NSLA, Section 19

FFVP Funding

National Level (all 50 states, Guam, Puerto Rico, and United States Virgin Islands)

July 1, 2013 = $165.5 millionJuly 1, 2014 = $174.5 million

CaliforniaFor 2014-15, received $11.98 million to fund 364

schools (as of August 2014) at $53 per student (free and reduced-price meal percentage cut off was 88.00%)

FFVP Allocations Grant Award Notification Letter

Addendum to State Agency-School Food Authority Agreement Form

FFVP grant awards are given in two allocations:1st Allocation: July 1, 2014-Sept 30, 2014

($5 per student)

2nd Allocation: October 1, 2014-June 30, 2015 (approximately $48 per student)

Note: Unspent 1st allocation funds cannot be rolled over into 2nd allocation

Polling Question #1Have you started implementing the FFVP in your school(s)?

a. Yesb. Noc. No, because our school year has not started

Reimbursable Expenses - Overview

Three expenditure categories:

1. Fresh Fruit and Vegetable Costs

2. Operating Costs – direct labor, delivery charges, small supplies

3. Administrative Costs (limited to 10% of each school site’s total grant award) – indirect labor, equipment, indirect cost rate

Please note that grant funds cannot be used to purchase nutrition education materials or nutrition promotion materials

How it Works! Schools receive funds based on a total allocation of

approximately $53 per student Funds used to provide fresh fruit/vegetable snack to all enrolled

students Reimbursement for the FFVP is similar to other child nutrition

programs Your school decides when, where, and how you want to

implement the FFVP and what mix of fresh fruits and vegetables you want to offer your students

California Guidelines Requirements: FFVP snack offered a minimum of three times/week Nutrition education offered each week

How it Works! – Helpful TipsFocus on the logistics so that all staff and

participants understand how the program works

Create an operational plan to address who does what, when, and where

Create a monthly fruit/vegetable menu

Establish a monthly budget to help track funds

How it Works! – Helpful TipsEstablish partnerships

Incorporate nutrition education, preferably during the service of fresh fruits and vegetables

Be familiar with proper handling, storage, and food safety precautions with fresh produce to prevent spoilage and loss

Process claims on time and retain records for a period of three years plus the current year

Who can receive Fruits and Vegetables

The FFVP is for all enrolled students of the school

Generally, adults at school cannot participate in the FFVP

Teachers may participate if they are directly responsible for serving the fruits and vegetables to their students—best if they can model healthy eating habits and include some nutrition education

Serving Fruits and Vegetables

Schools determine:

When to serve, but must be during the school day, not during any other meal program.

Where to serve:Inside classroomDuring recessIn hallwaysAt kiosksFree vending machines

Which Fruits/Vegetables to Purchase and Serve

The goal of the program is to introduce children to new and different fresh fruits and vegetables, in their natural state, without additives

Encourage variety of produce—dicing and slicing into smaller pieces for ease of service is allowable

There is no required serving size!

Which Fruits/Vegetables to Purchase and Serve

The FFVP does not allow:Processed or preserved fruits and vegetables

(canned, frozen, or dried)Dip for fruit (e.g., caramel)Fruit or vegetable juiceFruit leather; jellied fruit; carbonated fruit; fruit

with any added flavoringsTrail mix; nutsCottage cheeseFruit/vegetable pizzaSmoothies

Which Fruits/Vegetables to Purchase and Serve

The USDA limits:

Dips for vegetableso Only offer low-fat yogurt-based dips, or other low-fat or

non-fat dipso Amount should be common serving size (1-2

tablespoons)

Service of “prepared” vegetableso Fresh vegetables that are cooked are limited to once a

week and must include a nutrition education lesson related to the food item

Which Fruits/Vegetables to Purchase and Serve

NOTE…California Guidelines added several “Allowable Items”:

Condiments – lemons, limes, and/or chili powder may be used as a condiment to be served with vegetables

Hummus, peanut butter, and sun butter may be used on a very limited basis due to the high fat content

Which Fruits/Vegetables to Purchase and Serve

Helpful tips:

Be sure fruits and vegetables are appealing and easy to grab

Offer whole fruit and vegetables when staff cannot prepare sliced options

Consider some pre-cut fruits and vegetables or prepared trays in order to control labor costs and storage space

Use “sample sizes” to introduce new items

Polling Question #2

Which item would be allowed for reimbursement in the FFVP?

a. Carrot sticks with regular ranch salad dressing

b. Apple slices

c. Fruit smoothie

d. Cooked corn on the cob, offered 2 times per week

How Schools Purchase Fruits/Vegetables

Food, Conservation, and Energy Act of 2008 allows Child Nutrition Programs to apply a geographic preference when procuring unprocessed, locally grown, locally raised agricultural products

o Schools in the FFVP can choose to apply a geographic preference in the procurement of produce

o Already sliced/bagged produce is permissible (but not frozen or canned)

The “Buy American” requirement (7 CFR 210.21[d]) in the NSLP applies to purchases made with the FFVP funds

How Schools Purchase Fruits/Vegetables

May choose different vendors from those used in meal programs (local producers, farm to school initiatives)

FFVP leftovers may be used in other meal programs as an extra item, only to avoid waste. Leftovers cannot be used as a component of the reimbursable meal

FFVP schools must follow proper procurement procedures—produce must be graded and inspected according to existing local, state, and federal guidelines

Nutrition Education in the FFVP

Supports schools in developing wellness policies, becoming a Team Nutrition school, and meeting the HealthierUS School Challenge

California Guidelines: Nutrition education is expected to be delivered to all students each week that the FFVP is offered

Nutrition EducationFree Resources:

USDA’s Team Nutrition http://www.fns.usda.gov/tn/

Choose MyPlate http://www.choosemyplate.gov/

Harvest of the Month http://www.harvestofthemonth.cdph.ca.gov/

Program MonitoringUSDA requires the state agency to conduct program

reviews with grantees to:o Ensure that the FFVP is operating properlyo Provide technical assistance as needed

The FFVP is part of the Administrative Reviewo Observation of implementation (on-site)o Fiscal audit (off-site)

A Final Progress Report is required at the end of the grant period (July 30)

Program Monitoring

Schools must maintain records of the following:o Invoiceso Monthly reimbursement claims o Purchase order information o Vendor/local farmer informationo Payroll documentation (personnel activity reports)

Records must be maintained for three years plus the current year

“Good Standing” Status

California Guidelines:

Grantees are required to be in “good standing” with the operation of the FFVP and all other child nutrition programs during the course of the grant

Grantees will be contacted if there is concern about their status, which may affect their eligibility to participate in the FFVP

“Poor standing” can be cause for dismissal from the FFVP, and the CDE may disallow a grantee from receiving future FFVP grants

Note: FFVP applicants/grantees do not have appeal rights

“Good Standing” Status (continued)

California GuidelinesNEW indicators that may affect good standing status:

A school food authority with excess net cash resources may be ineligible for an FFVP grant (7 CFR Section 210.14(b))

Grantees on the FFVP who spend less than 75-100% of their total grant award, may be considered in poor standing and may affect their ability to receive a future FFVP grant

USDA ResourcesFFVP Web site

http://www.fns.usda.gov/cnd/ffvp/ FFVP Program Policy Memos

http://www.fns.usda.gov/cnd/FFVP/policy.htm FFVP Tool Kit

http://www.fns.usda.gov/cnd/ffvp/toolkit.htm Farm to School Initiative

http://www.fns.usda.gov/cnd/F2S/Default.htm HealthierUS School Challenge

http://www.fns.usda.gov/tn/healthierus/index.html

California Department of Education Resources

CDE FFVP Web page:

http://www.cde.ca.gov/ls/nu/sn/caffvp.asp

2014-15 CDE FFVP Funding Results Web page:

http://www.cde.ca.gov/fg/fo/r9/ffvp14result.asp

QUESTIONS?

Thank you!