Fresh Fruit and Vegetable Program Training - School Year 2019 - Maine.gov

Fresh Fruit and Vegetable Program
              Training

         School Year 2019

Update on FFVP Awards

• FFVP approvals still in process
  – Emails to clarify information (i.e. serving times)
  – Awards list posted on Child Nutrition list serve and
    Maine DOE update
• Maine received $2,055,882 in funding
• Allocate $50.00 per student x enrollment
• Priority given to schools with the highest
  percent of free and reduced students

Funding Structure

• FFVP funding now aligns with federal fiscal
  year
  – October 1st- September 30th
• Maine does not have the ability to carryover
  funds from school year to school year
• Funding will begin on October 1, 2018 and will
  need to be spent by June 30, 2019.

FFVP Addendums & Funding

• Addendums to participate will be uploaded to annual
  participation in NEO
   – Under “supplemental attachments”
   – One addendum per district

• Grant awards found under 2019 FFVP Usage Report in NEO
   – October- June column

FFVP Usage Report

To be selected for the FFVP, a school
  Criteria      must:
     for
                ❖ Participate in the NSLP
Participation
                ❖ Be an elementary school or
                  combination of grades K-8

                ❖ Priority given to the highest
                  percentage of students
                  certified for free and reduced-price
                  benefits

General FFVP Program Parameters

                                              Reminders…
FFVP must be:                  •   Fruits may not have accompanying
                                   fruit dips
• provided during the school
  day; separate from the       •   Vegetables may have dips - Must
                                   be low fat and portion controlled
  breakfast or lunch meal
• offered to all students      •   Cooked vegetables are allowed one
                                   day per week
• serve a minimum of 2 days
  per week

Nutrition Education

• Nutrition education component is required with cooked
  vegetables

• Handout “fun facts” to teachers to review in the classroom or
  for students to say over morning announcements
   – Fact sheets available on Child Nutrition website

• Use free or low cost resources from Team Nutrition
   – Keep in mind FFVP funds cannot be used

Nutrition/Food Education Partners

•   UMaine Cooperative Extension
•   Food Corps service members
•   Let’s Go! 5210
•   Maine SNAP-Ed Program
•   Maine Agriculture in the Classroom
•   Local hospitals

Publicizing the FFVP

•   Robo calls to families
•   School board meetings
•   Press releases
•   School media centers (i.e. screens in lobby)
•   Email blasts to school staff
•   School/district website

Common Findings with FFVP

• Serving less “unfamiliar” foods to students
   – Less jicama and kumquats
   – More apples, oranges, bananas

• Program not being monitored properly
   – Excessive leftovers /food waste
   – Financial management

Complete by
February 1st of
  each year!

  Mark your
  calendars

Operating Funds vs. Administrative
                 Funds
Operating funds include:                        Administrative funds ** include:
•   Fruits and Vegetables*                      •   Labor to Order Product
•   Labor to prep                               •   Labor to schedule
•   Labor to serve                              •   Labor to prepare claim
•   Supplies                                    •   Large equipment purchases such
      –   napkins,                                  as coolers/refrigerators
      –   bowls,                                     – Must be prorated if used in
      –   cutting boards                                other programs
      –   paring knives                              – Need permission from DOE
      –   serving trays, etc.
                                                **Administrative funds are limited
*The majority of the FFVP allocation is to be
spent on fresh fruits and vegetables.            to 10% of the total grant amount
                                                       at each FFVP school.

Claiming for the FFVP

• File FFVP School Detail each month

• Keep all back-up documentation on-site to
  support the monthly claim for both the Operating
  Expenses and the Administrative Expenses
  – Paperwork must be kept for 3 years plus current

Make sure to include
products purchased!!

FFVP Monthly Claim

Financial Management

• Schools not spending their FFVP allocations
  – Based on FFVP Usage report as of May 30th only
    ~65% of funds have been spent statewide
• Closer monitoring of FFVP funds
  – Midpoint review during the school year
  – Consideration during the awards process

Budgeting Tips

• Weekly budget
  – Take # weeks of school/allocation
• Monthly budget
  – Take # months/allocation
• Communicate with staff to avoid over or
  under spending

YouTube video

  Maine Department of Education

   “Budgeting in the Fresh Fruit and
     Vegetable Program (FFVP)”

https://www.youtube.com/watch?v=p0wkqUuYIts

FFVP Usage Report

Tips to Spend your Allocation

• Kick-off assemblies or tasting days
• Conduct a mid-year review of spending
  – Refer to the FFVP Usage Report
• Increase the number of serving days
• Charge labor to FFVP (admin or operational)

Tips to Spend your Allocation

• Serve more exotic and unfamiliar foods
  throughout the year
• Serve prepackaged fruits and vegetables to
  reduce prep time (when needed)
• Purchase local produce!

Purchasing Local Produce

• Greater flexibility with FFVP budget
• Supports farmers and growers in your
  community
• Educates students on where their food comes
  from
• A great way to start a Farm to School Program!
  – Maine Harvest Lunch Week: September 17-21,
    2018

Resources

• Child Nutrition Website:
  http://www.maine.gov/doe/nutrition/programs/ffvp/

• “Fresh Fruit and Vegetable Program, A Handbook for Schools”
   http://www.fns.usda.gov/sites/default/files/handbook.pdf

• NEO Nutrition Reports
  https://neo.maine.gov/DOE/neo/core/

Questions?

Stephanie Stambach MS, RD, SNS
stephanie.stambach@maine.gov
           624-6732

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