Fresh Fruit and Vegetable Program Update Training Session

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Fresh Fruit and Vegetable Program
November 16, 2018 Fiscal Year Update
Training Session
 
Al Tachibana, Program Specialist
Fresh Fruit and Vegetable Program  &  NSLP Equipment Assistant Grants
               
FFVP GOALS
 
 
Create a healthier school environment by
providing healthy food choices.
Expand the variety of produce students
consume.
Increase students’ produce consumption.
Make a difference in students’ diets to impact
their present and future health.
 
Program Objectives
 
Build a strong school-level
FFVP team
Tie FFVP into school’s
Wellness Plan
Develop effective program
Action-Implementation Plan
Integrate FFVP into core
curriculum
Create healthier school
community
Develop nutrition education
Manage budget & claim
procedures
 
School Eligibility
 
Must be a school serving K - 6th grade
Pre-School students can count toward school’s
allocation if part of school’s enrollment
Must operate NSLP
Submit a yearly application
Must be committed to fulfilling program objectives
Priority schools have 50% or more of students eligible for
Free or Reduced price meals
But, schools under 50% Free/Red. can be accepted in FFVP
if sufficient funds remain after schools with higher priority
are accommodated
 
 
 
Approved Schools
 
Receive funds based on an allocation of $50 - $75 per
student using enrollment figures of previous year DOE
Oct. data for grade K-6
Must submit a correct monthly claim on time and stay
within budget
Up to 
10
% Administrative Costs– for planning,  paperwork,
nutrition education planning; not prep/service
Equipment costs for FFVP comes out of the Admin. Costs
Up to 
20
% for program operating costs to include salary
and fringe benefits for employee cost to wash, prep,
distribute and serve food
 
FFVP Usage in Hawaii
 
Any unused funding goes back to the
USDA at the end of the year
Usually, just 80% of Hawaii’s FFVP funds
gets used
Graph shows July 2016-June 2017 claims
That meant after SY15-16, over $400,000
of unused Fresh Fruit & Vegetable funds
went back to USDA.
At the end of SY16-17, only 59% of the
available FFVP funds were used which
meant almost  
$900,00 
of FFVP funds
were unused.
For FY 2017-18, the SFSB allocation is
$1,728,194.
The Favorable News is that according to
most recent figures* FFVP usage for
FY17-18 went up to 89%*!
*Figures not yet verified by HCNP Fiscal
 
2018
 
2019
 
JUL
 
AUG
 
OCT
 
NOV
 
DEC
 
JAN
 
MAR
 
FY BEGINS OCT 1
NEW FY ALLOCATION
STARTS
Allocations
Begin For
NEW Schools
 
FY ENDS SEP 30
 
OCTOBER -  MAY  SY 2018-19
 
SY 2019-20  AUGUST – SEP 30
 
F
F
V
P
 
F
I
S
C
A
L
 
Y
E
A
R
 
T
I
M
E
L
I
N
E
 
FEB
 
APR
 
MAY
 
JUN
 
SEP
Allocations End for
Non-Continuing
Schools
FFVP ENDS AT MOST SCHOOLS
 
AUG
 
SEP
 
CLAIM ERRORS FROM NEW FISCAL
ALLOCATION IN HCNP_S
 
There were Separate Allocations for Aug-Sep Claim Period
Final time a separate allocation will be done
New FFVP Claim Workbooks are based on Fiscal Year
SFAs made Claims of 
 $
X for Operation and 
$
Y for Admin. Costs.
 
F
F
V
P
 
F
Y
1
8
-
1
9
 
C
L
A
I
M
S
 
W
O
R
K
B
O
O
K
 
FFVP MONTHLY CLAIM
 
FFVP Produce Procurement
 
Procurement is an area now  subject to Administrative Review
1.
Micro –purchasing (for 2018 , transactions of $10,000 or less)  To
the extent practicable, purchases must be distributed equitably
among qualified suppliers. Price comparisons are not required,
but the price(s) should be considered reasonable.
2.
Solicitation – Getting bids to select a single vendor
Contact HCNP for procurement advisement and assistance
 
Sample of
Form
 
10
-
B
for  FFVP
 
      FFVP HANDBOOK (2010)
 
Handbook Highlights
 
 
FFVP encourages…  (pg. 8)
Schools to make “every effort to provide fresh fruits and
vegetables a minimum of twice a week as repeated exposure
to new foods is a key to acceptance”
A variety of implementation strategies
Complementary nutrition education
Schools should develop guidelines to remind children
of good manners when they receive and eat their fruit
and vegetable snacks, and to dispose their trash (pg. 13)
 
Handbook Highlights
 
FFVP does not allow (pg. 14)
Processed or preserved fruits and veggies (canned, frozen, or
dried)
Dip for fruit
Fruit Strips, Leather, Jellied Fruit, Trail Mix
Fruit or Vegetable juice, or FV Pizza
Smoothies
Only teachers who are directly responsible for serving FV to
their students in a classroom setting may partake in FV (pg.
10)
Free FV cannot be used as gifts or rewards. FV cannot be
withhold as a form of discipline (pg. 10)
 
Handbook Highlights
 
Limitations (pg. 15)
Dips for veggies
Must be yogurt-based, or low-fat/non-fat dips
Serving size limited to 1-2 tablespoons
Service of “prepared” vegetables
Fresh vegetables that are steamed or baked
such as sweet potato and kalo, or stir fried,
must be limited to once-a-week and always as
part of a nutrition education lesson related to
the prepared item
 
Handbook Highlights
 
Leftovers (pg. 18)
Plan to reduce waste (order as accurately as
possible)
Follow safe food storage practices
If still good, use leftover FV in next FFVP snack
Leftover FV should not be going home with staff or
teachers
 
Program Implementation (strongly
suggested for successful program)
 
Program should begin within 30
days of the start of the school year
Snack days are consistent and
integrated in weekly schedule
FFVP is integrated into core
curriculum
Plan ahead – create a full years
calendar with seasonal produce
Establish relationship with vendors
Involve faculty and staff, PCNC,
parents and Wellness Team
 
Best times and Places to Serve
 
Do serve during the school
day as snack
Do not serve during
breakfast, lunch, after
school or summer school.
Do serve inside classrooms,
hallways, kiosks
Integrate within a core
subject and as part of a
nutrition education activity
 
 
 
Marketing and Promotion
 
No funds available for
promotional activities
Lots of resources on the
internet
Invite community partners
and local resources to assist
Engage the entire school
community and integrate
FFVP into all of your school
programs and special events
 
 
 
Nutrition Education
 
Make nutrition education a
priority in Wellness Policy
and school’s Academic and
Financial Plan
 Integrate nutrition
education into core
subjects: language arts,
math, art, science
 Consider planting a school
garden
 
 
School Environment
 
Create FFVP bulletin board, posters
Create a snack, celebration, fundraising policy consistent with
Wellness Guidelines
Invite local chefs to participate in food demonstrations
Use vendors as resources
Have parent-child cooking classes
Develop a year-round theme:
-- Ex: Eat a Rainbow theme – Each week a different color
Seasons/Holidays/Cultures – Each month
 
 
 
Create a Healthier School
 
FFVP guidelines support efforts of school’s
Wellness Policy
 
Get Local Su
pport
To access local resources, banners, brochures, flyers,
posters, speakers, training and funding opportunities,
register to become a Hawaii 5210 school at
http://www.hawaii5210.com
 
Contact Information
 
Al Tachibana
Fresh Fruit & Vegetable Program
650 Iwilei Road, Suite 270
Honolulu, HI  96817
Alvin_Tachibana@notes.k12.hi.us
Office: 808-587-3600
 
 
Mahalo!
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Fresh Fruit and Vegetable Program Update Training Session took place on November 16, 2018, focusing on program goals, objectives, school eligibility, funding allocation, and usage in Hawaii. The program aims to create a healthier school environment, increase students' produce consumption, and integrate nutrition education. Schools serving K-6th grade students, operating NSLP, and committed to program objectives are eligible. Schools receive funds based on student enrollment, must submit correct monthly claims, and manage administrative costs. Hawaii's FFVP funds usage in previous years indicated unutilized funds returned to USDA, but recently program usage increased.


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  1. Fresh Fruit and Vegetable Program November 16, 2018 Fiscal Year Update Training Session Al Tachibana, Program Specialist Fresh Fruit and Vegetable Program & NSLP Equipment Assistant Grants

  2. FFVP GOALS Create a healthier school environment by providing healthy food choices. Expand the variety of produce students consume. Increase students produce consumption. Make a difference in students diets to impact their present and future health.

  3. Program Objectives Build a strong school-level FFVP team Tie FFVP into school s Wellness Plan Develop effective program Action-Implementation Plan Integrate FFVP into core curriculum Create healthier school community Develop nutrition education Manage budget & claim procedures

  4. School Eligibility Must be a school serving K - 6th grade Pre-School students can count toward school s allocation if part of school s enrollment Must operate NSLP Submit a yearly application Must be committed to fulfilling program objectives Priority schools have 50% or more of students eligible for Free or Reduced price meals But, schools under 50% Free/Red. can be accepted in FFVP if sufficient funds remain after schools with higher priority are accommodated

  5. Approved Schools Receive funds based on an allocation of $50 - $75 per student using enrollment figures of previous year DOE Oct. data for grade K-6 Must submit a correct monthly claim on time and stay within budget Up to 10% Administrative Costs for planning, paperwork, nutrition education planning; not prep/service Equipment costs for FFVP comes out of the Admin. Costs Up to 20% for program operating costs to include salary and fringe benefits for employee cost to wash, prep, distribute and serve food

  6. FFVP Usage in Hawaii Any unused funding goes back to the USDA at the end of the year SY16-17 FFVP Total Funds Used Compared to Allocated $2,130,884 $2,200,000.00 Usually, just 80% of Hawaii s FFVP funds gets used Graph shows July 2016-June 2017 claims $1,700,000.00 That meant after SY15-16, over $400,000 of unused Fresh Fruit & Vegetable funds went back to USDA. $1,257,187 $1,200,000.00 At the end of SY16-17, only 59% of the available FFVP funds were used which meant almost $900,00 of FFVP funds were unused. $700,000.00 For FY 2017-18, the SFSB allocation is $1,728,194. $200,000.00 Allocated Used The Favorable News is that according to most recent figures* FFVP usage for FY17-18 went up to 89%*! -$300,000.00 *Figures not yet verified by HCNP Fiscal

  7. FFVP FISCAL YEAR TIMELINE FFVP FISCAL YEAR TIMELINE Allocations End for Non-Continuing Schools Allocations Begin For NEW Schools NEW FY ALLOCATION STARTS FFVP ENDS AT MOST SCHOOLS 2018 2019 AUG SEP AUG OCT NOV FEB JUN DEC JUL APR MAY MAR JAN SEP FY BEGINS OCT 1 FY ENDS SEP 30 OCTOBER - MAY SY 2018-19 SY 2019-20 AUGUST SEP 30

  8. CLAIM ERRORS FROM NEW FISCAL ALLOCATION IN HCNP_S There were Separate Allocations for Aug-Sep Claim Period Final time a separate allocation will be done New FFVP Claim Workbooks are based on Fiscal Year SFAs made Claims of $X for Operation and $Y for Admin. Costs.

  9. FFVP FY18-19 CLAIMS WORKBOOK

  10. FFVP MONTHLY CLAIM

  11. FFVP Produce Procurement Procurement is an area now subject to Administrative Review 1. Micro purchasing (for 2018 , transactions of $10,000 or less) To the extent practicable, purchases must be distributed equitably among qualified suppliers. Price comparisons are not required, but the price(s) should be considered reasonable. 2. Solicitation Getting bids to select a single vendor Contact HCNP for procurement advisement and assistance

  12. Sample of Form10-B for FFVP

  13. FFVP HANDBOOK (2010)

  14. Handbook Highlights FFVP encourages (pg. 8) Schools to make every effort to provide fresh fruits and vegetables a minimum of twice a week as repeated exposure to new foods is a key to acceptance A variety of implementation strategies Complementary nutrition education Schools should develop guidelines to remind children of good manners when they receive and eat their fruit and vegetable snacks, and to dispose their trash (pg. 13)

  15. Handbook Highlights FFVP does not allow (pg. 14) Processed or preserved fruits and veggies (canned, frozen, or dried) Dip for fruit Fruit Strips, Leather, Jellied Fruit, Trail Mix Fruit or Vegetable juice, or FV Pizza Smoothies Only teachers who are directly responsible for serving FV to their students in a classroom setting may partake in FV (pg. 10) Free FV cannot be used as gifts or rewards. FV cannot be withhold as a form of discipline (pg. 10)

  16. Handbook Highlights Limitations (pg. 15) Dips for veggies Must be yogurt-based, or low-fat/non-fat dips Serving size limited to 1-2 tablespoons Service of prepared vegetables Fresh vegetables that are steamed or baked such as sweet potato and kalo, or stir fried, must be limited to once-a-week and always as part of a nutrition education lesson related to the prepared item

  17. Handbook Highlights Leftovers (pg. 18) Plan to reduce waste (order as accurately as possible) Follow safe food storage practices If still good, use leftover FV in next FFVP snack Leftover FV should not be going home with staff or teachers

  18. Program Implementation (strongly suggested for successful program) Program should begin within 30 days of the start of the school year Snack days are consistent and integrated in weekly schedule FFVP is integrated into core curriculum Plan ahead create a full years calendar with seasonal produce Establish relationship with vendors Involve faculty and staff, PCNC, parents and Wellness Team

  19. Best times and Places to Serve Do serve during the school day as snack Do not serve during breakfast, lunch, after school or summer school. Do serve inside classrooms, hallways, kiosks Integrate within a core subject and as part of a nutrition education activity

  20. Marketing and Promotion No funds available for promotional activities Lots of resources on the internet Invite community partners and local resources to assist Engage the entire school community and integrate FFVP into all of your school programs and special events

  21. Nutrition Education Make nutrition education a priority in Wellness Policy and school s Academic and Financial Plan Integrate nutrition education into core subjects: language arts, math, art, science Consider planting a school garden

  22. School Environment Create FFVP bulletin board, posters Create a snack, celebration, fundraising policy consistent with Wellness Guidelines Invite local chefs to participate in food demonstrations Use vendors as resources Have parent-child cooking classes Develop a year-round theme: -- Ex: Eat a Rainbow theme Each week a different color Seasons/Holidays/Cultures Each month

  23. Create a Healthier School FFVP guidelines support efforts of school s Wellness Policy Get Local Support To access local resources, banners, brochures, flyers, posters, speakers, training and funding opportunities, register to become a Hawaii 5210 school at http://www.hawaii5210.com

  24. Mahalo! Contact Information Al Tachibana Fresh Fruit & Vegetable Program 650 Iwilei Road, Suite 270 Honolulu, HI 96817 Alvin_Tachibana@notes.k12.hi.us Office: 808-587-3600

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