WELCOME! Thank you for joining the

1

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

2
FFVP Orientation WebinarPart 1 Grant Overview
California Department of Education Nutrition
Services Division August 2014
3
FFVP Orientation Webinar Series

• Part 1 Grant Overview
• Wednesday, August 20, 2014 from 130 to 230
  p.m.
• Part 2 Fiscal Responsibilities
• Thursday, August 21, 2014 from 130 to 230
  p.m.
• Part 3 Claiming in CNIPS
• Wednesday, August 27, 2014 from 130 to 230
  p.m.
• Repeated on Thursday, August 28, 2014
• from 130 to 230

4
Webinar Objectives

• Review the purpose/history of FFVP
• Introduce 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

5
Program Goals

• Create healthier school environments by providing
  healthier food choices
• Increase childrens consumption of fruits and
  vegetables
• Make a difference in children's diets to impact
  their present and future health (combat childhood
  obesity)

6
Program Administration

• Federal Level USDAs Food and Nutrition Service
  (FNS)
• State Level California Department of Educations
  Nutrition Services Division (NSD)

7
State Program Team
Isabelle Le Program Analyst Ile_at_cde.ca.gov 916-322
-4792 Sauncerae Gans Financial
Analyst Sgans_at_cde.ca.gov 916-323-6775

• Elizabeth Moreno, MS, RD, CDE
• Nutrition Education Consultant
• EMoreno_at_cde.ca.gov
• 916-324-9749
• Crystal Young
• Program Analyst
• Cyoung_at_cde.ca.gov
• 916-322-3435

General FFVP e-mail address FFVP_at_cde.ca.gov
8

• USDA Fresh Fruit and Vegetable Program Video
• http//www.youtube.com/watch?vSTwSaDFgMWk

9
Conditions of the Grant

• A 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

10
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

11
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

12
FFVP Guidance

• USDA Fresh Fruit and Vegetable Program A
  Handbook for Schools (December 2010)
• California Fresh Fruit and Vegetable Program
  Guidelines (July 2014)
• USDAs Proposed Rules, published in February
  2012expect Interim/Final Rules during 2014-15

13
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

14
FFVP Funding

• National Level (all 50 states, Guam, Puerto Rico,
  and United States Virgin Islands)
• July 1, 2013 165.5 million
• July 1, 2014 174.5 million
• California
• For 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)

15
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

16
Polling Question 1

• Have you started implementing the FFVP in your
  school(s)?
• a. Yes
• b. No
• c. No, because our school year has not started

17
Reimbursable Expenses - Overview

• Three expenditure categories
• Fresh Fruit and Vegetable Costs
• Operating Costs direct labor, delivery charges,
  small supplies
• Administrative Costs (limited to 10 of each
  school sites 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
18
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

19
How it Works! Helpful Tips

• Focus 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

20
How it Works! Helpful Tips

• Establish 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

21
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 studentsbest if they can model healthy
  eating habits and include some nutrition education

22
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 classroom
• During recess
• In hallways
• At kiosks
• Free vending machines

23
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 producedicing and slicing
  into smaller pieces for ease of service is
  allowable
• There is no required serving size!

24
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 juice
• Fruit leather jellied fruit carbonated fruit
  fruit with any added flavorings
• Trail mix nuts
• Cottage cheese
• Fruit/vegetable pizza
• Smoothies

25
Which Fruits/Vegetables to Purchase and Serve

• The USDA limits
• Dips for vegetables
• Only offer low-fat yogurt-based dips, or other
  low-fat or non-fat dips
• Amount should be common serving size (1-2
  tablespoons)
• Service of prepared vegetables
• Fresh vegetables that are cooked are limited to
  once a week and must include a nutrition
  education lesson related to the food item

26
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

27
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

28
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

29
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
• Schools in the FFVP can choose to apply a
  geographic preference in the procurement of
  produce
• Already sliced/bagged produce is permissible (but
  not frozen or canned)
• The Buy American requirement (7 CFR 210.21d)
  in the NSLP applies to purchases made with the
  FFVP funds

30
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
  proceduresproduce must be graded and inspected
  according to existing local, state, and federal
  guidelines

31
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

32
Nutrition Education

• Free Resources
• USDAs Team Nutrition http//www.fns.usda.gov/tn/
  
• Choose MyPlate http//www.choosemyplate.gov/
• Harvest of the Month http//www.harvestofthemonth.
  cdph.ca.gov/

33
Program Monitoring

• USDA requires the state agency to conduct program
  reviews with grantees to
• Ensure that the FFVP is operating properly
• Provide technical assistance as needed
• The FFVP is part of the Administrative Review
• Observation of implementation (on-site)
• Fiscal audit (off-site)
• A Final Progress Report is required at the end of
  the grant period (July 30)

34
Program Monitoring

• Schools must maintain records of the following
• Invoices
• Monthly reimbursement claims
• Purchase order information
• Vendor/local farmer information
• Payroll documentation (personnel activity
  reports)
• Records must be maintained for three years plus
  the current year

35
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

36
Good Standing Status (continued)

• California Guidelines
• NEW 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

37
USDA Resources

• FFVP 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/too
  lkit.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
  

38
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

39
QUESTIONS?

40
Thank you!