The sale of Vermont-grown and processed foods represents a small amount of the overall sales of food to Vermont schools. This is beginning to change as more schools are purchasing local foods. The state of Vermont is supporting this effort and the Farm Bill of 2008 is providing more funds for local farm-to-school programs. Here is a breakdown on some local agricultural products sold in schools.
(The Farm Bill of 2008 is a separate authorizing bill. It will address the food commodity allotment program but not the lunch and breakfast reimbursement. Every five years the federal government must re-authorize the National School Lunch and Breakfast Programs. They were re-authorized in 2004 and included the requirement that school districts adopt a school wellness policy. The programs will be re-authorized in 2009.)
Vermont Stats:
. 101,000 students attend school up to the 12th grade.
. $30 million is spent on food in Vermont schools.
. $22 million comes from local school districts and meal payments
. $8 million comes from the federal government
. The average cost to prepare a school lunch was $2.26 in 2003.
. 44 percent of that went for the food itself.
. Students were charged an average of $1.56 per lunch.
. Of the 51 percent of students who participated in the lunch program, 60 percent paid full price, 10 percent paid reduced
price and 29 percent got free lunches.
. The cost of school meals is subsidized significantly by the free
food provided to schools through the USDA's Commodity Food Program.
. The overall sale of Vermont products to all schools includes $3 million in milk sales, $105,000 in fresh fruits and vegetables and $120,000-$144,000 in cheese and yogurt.
Dairy: Fluid milk dominates Vermont food sales in the schools. Most of this milk originates on Vermont farms. Cheese and yogurt sales are a different story as no more than 10-12 percent of school cheese sales originate with Vermont producers. Over half of the roughly $1.2 million worth of cheese comes through the USDA Commodity Program. Only about $50,000 of the $628,000 in commodity cheese came from Vermont. Virtually all non-commodity cheese and yogurt sales come through food wholesalers by way of the Cabot Dairy Co-op.
Fruits: Apples and apple cider account for roughly 40 percent or $160,000 of all fresh fruit purchases by Vermont schools. At most, a quarter of these purchases come from Vermont farms. Virtually all of the $40,000 spent on Vermont fresh fruit goes for apples. Roughly half of these Vermont apples come through wholesale distributors, with the other half coming from direct sales. In 2004-2005, the DoD Fresh Program distributed $37,862 worth of apples to Vermont. Very few Vermont apples came from the Green Mountains.
Vegetables: Local fresh vegetables purchased by schools include relatively small amounts of lettuce, tomatoes, cukes, and other vegetables. About $32,000 of these products are provided to the schools through wholesalers. Direct purchases of local vegetables range from $17,500 to $32,000 per year.
The Burlington School System alone purchased $5,200 in fresh vegetables in 2004-05 and received 300 pounds of donated vegetables. The DoD Fresh Program distributed $11,523 in vegetables to Vermont schools in 2004-05. None of them came from Vermont.
Vermont Nutrition Standards
According to Jo Busha of the Vermont Department of Education's Child Nutrition Program, changes are taking place in school nutrition programs throughout the state. Food staff are being trained in how to prepare local foods and how to deal with cost issues of using local foods. Once the food staff begins to use local foods, they develop a sort of brand loyalty. In other words, local foods become institutionalized into the school culture. Some schools are beginning to use CSA's as a way to purchase produce.
The Child Nutrition Program oversees school food programs in Vermont following the federal nutrition guidelines and making suggestions to the schools on how to follow the guidelines. It's up to the schools to implement those suggestions.
2005 National Dietary Guidelines and Wellness Policies
In 2005, the dietary guidelines for all Americans were revised into a "New Food Pyramid." Currently, the USDA nutrition service is looking into whether schools need to adapt to the 2005 guidelines by using more fruits, vegetables and whole grains in place of processed carbs and bad fats.
Under these guidelines, schools are expected to adopt wellness policies that address nutrition education and physical activity and establish nutrition guidelines for their food services and school stores. School districts in each state are supposed to be implementing the federal guidelines.
The 2005 Dietary Guidelines for Americans is more flexible than earlier ones. Rather than a hard and fast 30 percent of calories from fat, a range of 25 to 35 percent is used, with the idea of using fewer trans and saturated fats. The question of whether the USDA will ban trans fat is still undecided.
If you have any questions about nutrition requirements, check with Jo Busha, Vermont Department of Education Child Nutrition Program 120 State Street
Montpelier, VT 05620
(802) 828-5154
You can also receive information from:
The Vermont Campaign to End Childhood Hunger
www.vtnohunger.org (802) 865-0255
Questions:
How many students are served breakfast and lunch and what are the costs?
In the 2005-06 school year, 96,000 students were enrolled in Vermont schools and 29 percent received free or reduced-price meals. Every day, schools in Vermont serve lunch to more than 50,000 students at a yearly cost of over $31 million; 52,084 lunches are served daily.
From 1994 to 2004, 52 percent of students participated in the school lunch program. Of these, 60 percent paid full price, 10 percent paid reduced price and 29 percent of Vermont's children qualified for free lunches. Of the students who don't eat the school lunch, some bring their own, some leave school to eat, and others use the a' la carte program or school store or simply skip lunch.
Schools charge for meals depending on ability to pay. Poor children are eligible for free meals and after school snacks. In 2002-03, a household of four with an annual income of $23,530
or less was eligible for free school lunches for the children.
In the 2005-06 school year, 19,223 Vermont students ate breakfast.
In 2001 and 2002, about 17 percent of Vermont students ate breakfast prepared by the school. The average breakfast costs $1.58.
How many schools participate in the federal food programs?
As of the 2005-06 school year, 16 out of 321 Vermont schools did not offer the federal National School Lunch Program and 30 did not take part in the School Breakfast Program.
What About Non-Cafeteria Food?
Eighty-eight percent of Vermont students purchase snack foods, soft drinks, or "fruit drinks" (not 100 percent juice) from vending machines or school stores. Non-cafeteria food sold through vending machines and school food stores often compete with school meal programs. Funds from those sources may help support the school meal program or athletic programs, PTO's, school clubs and or special events.
How much money is spent on food in Vermont and how does this break down?
The cost of the food that goes into Vermont schools averages about $1.00 a meal served. This includes all direct and wholesale purchases as well as commodity foods.
Costs break down as follows:
. 15 cents goes for fruits and vegetables,
. 24 cents buys fresh milk,
. 36 cents goes into all other protein sources except milk, and
. 25 cents goes into all carbohydrate-based foods.
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Total Food Budget
. Roughly $14 million of the total food budget is spent on food.
. $ 31 is million spent overall.
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. 43 percent -- food costs
. 48 percent -- labor
. 3 percent -- supplies
. 5 percent -- other expenses.
Who pays?
Of the $31 million school lunch and breakfast program costs in Vermont, about $22 million comes from local school district funds and meal payments. $8 million comes from federal reimbursements. The state of Vermont is required to provide 5 percent matching funds for each meal that is federally reimbursed, for a total of $600,000.
The federal government requires about 5 cents a meal for lunches with matching funds. The Vermont legislature gives money each year voluntarily to subsidize school breakfasts, -- $200,000, which provides about 3 cents per breakfast.
The National School Lunch and Breakfast Program provides 38 percent of the cost of Vermont school meal programs through reimbursements for free and reduced-cost meals and snacks to low-income students.
In 2002-03, reimbursement rates to Vermont schools were: $0.22, $0.87, and $1.17 for paid, reduced, and free breakfasts, respectively, and $0.20, $1.74, and $2.14 for paid, reduced and free lunches, and $0.05, $0.29, and $0.58 for paid, reduced and free snacks. Schools identified as having a "severe need" get an additional $0.23 reimbursement for free and reduced breakfasts.
How do schools qualify?
In order to quality for federal school food programs, schools must participate in the School Nutrition Program administered by the Vermont Department of Education's Child Nutrition Program. This means they have to follow food service guidelines and fulfill record keeping and reporting requirements. They're then eligible for Federal and State reimbursement of lunch and breakfast program costs.
* There is a ton of information available on nutrition guidelines. Check out the American School Food Service Association at: www.asfsa.org
Where does the federal food come from?
Fourteen percent comes from USDA seasonable and perishable food commodities. The USDA donated $1.7 million in commodity foods to VT schools as part of the National School Lunch Program in 2004. Commodities include products like flour, pastas, rice, meat, and fruits and vegetables, which are limited. In 2004, The Department of Defense (DoD) Fresh Program provided a little over $92,000 in fresh produce to Vermont School Food Authorities.
Most of the food provided to schools comes from food distributors, food jobbers and wholesale grocers. Now and then, fruits and vegetables come from local farmers. This is beginning to increase.
In Vermont, 86 percent of food is distributed through the Burlington Food Service, U.S. Food Service and Sysco. Produce comes from the Burlington Food Service, Black River Produce, and Squash Valley. Schools make fewer than 5 percent of purchases directly from local farms, food-makers, and retailers.
How do the school food service programs work?
School food programs in Vermont are as diverse as the towns and cities in which they are located. Some schools buy and prepare food independently, under the direction of a school cook or food service director. Others contract with food service management companies that have their own contracts with food distributors.
Who prepares the school food?
About half of Vermont's students eat in schools with independent meal sites staffed by school district employees. One-third of students receive meals from companies contracted to manage school food programs, such as Sodexho-Marriott of Maryland (31 percent), Abbey Group of Vermont (31 percent), and Cafe Services of New Hampshire (27 percent).
Some small schools contract with nearby schools who have larger kitchens. Food service companies like Sodexho-Marriott are hired by local school boards to manage the food program right in the school. They hire the staff, prepare the food, and serve the children.
Foods Being Served: Two Models
Actual
• hamburger patty on purchased white bun
• second serving of fruit and vegetables
• instant mashed potatoes purchased through distributor
• chocolate cake
Possible
• hamburger patty on purchased USDA commodities whole wheat roll with Vermont grown lettuce and tomatoes
• second serving of fruit and vegetables
• roasted red potatoes grown locally and acquired through Dept. of Defense Fresh Program
• zucchini bread with local farm purchased Vermont syrup and USDA commodity eggs and flour
How many Vermont students are overweight and obese?
More than a quarter of Vermont's high school students are overweight or at risk of being overweight. This parallels a survey of the Vermont Department of Health, which estimated that 26 percent of Vermont children are overweight or at the risk of being overweight.
The Past and the Present
About 15 years ago, a typical school lunch in Vermont consisted of one option: a tray with two ounces of meat or meal substitute such as peanut butter, one serving of bread or grains, two servings of fruits and vegetables totaling three-quarters of a cup, and a half-pint of milk. Those requirements were mandated by the federal government. Today, more fruits, vegetables, and grains are required, and children can choose an alternative plan that meets new nutrient standards.
About 10 years ago, Vermont schools began making changes to reduce fat, sodium and sugar in meals provided by the schools, while increasing the amount of fruits, vegetables and grains. Some schools have made radical changes, and others have done just enough to meet state and federal standards.
In 2005, the Vermont Agency of Agriculture and the Departments of Education and Health drafted Nutrition and Fitness Policy Guidelines that set the nutritional bar much higher than had the federal government. These guidelines were based on a policy model that is available to schools. Nothing is mandated by the state.
Some of the recommendations for a la carte or vending machine sales include the following: juice must contain at least 50 percent fruit juice, and the juice serving size must be no greater than 12 ounces; low- fat or non-fat milk must contain not more than 340 calories, and portion size should be no larger than 16 ounces; cheese portions should be no larger than 2 ounces.
Changes today include salad and deli bars, as well as taste testing new recipes and food service providers are getting creative and incorporating healthier foods. Local zucchini can go into pasta sauce without being detected. Processed chicken patties might be served on a whole-wheat bun.
Nicolle Fournier is the Abbey Group's district manager at the Winooski High School cafeteria. (The Abbey Group is one of five food-service companies in Vermont.) Today, the pizza at the high school is made with whole wheat crust and the milk is low-fat. French fries don't go on sale until the last ten minutes of lunch, with the hope that students fill up on more healthful items first. And the fruit slush is made with 100 percent juice. Fournier sees many changes ahead. She admits it's not easy winning over the taste buds of teenagers, but younger children are becoming accustomed to a healthier variety of foods.
Side Notes:
In My Own Backyard: Let's look at a school that didn't use the federal breakfast program. Students could choose either chocolate-filled Pop Tarts, doughnuts, and a non-dairy chocolate drink, or a healthy breakfast of 8 ounces of milk, 1-2 ounces of toast or cereal and a half cup of fruit. Such a school was in my own town of South Burlington where 23 percent of the kids come from poor families even though South Burlington is an affluent, up-scale suburban community. This is not an anomaly. Poor kids are often marginalized in middle and upper class communities.
In the winter of 2004, the South Burlington school board changed its stance and allowed the breakfast program to go into effect. It took a strong effort by community leaders and advocates. Before this, when students couldn't afford the 50 cents for a breakfast bagel and cream cheese, teachers or other staff often covered the cost themselves. One school principal said, "We never let a child go hungry." She wanted her school to participate in the federal breakfast program.
In 2005, it cost the city of South Burlington $20,000 for the breakfast program. Many well-run breakfast programs in school systems the size of South Burlington break even or actually make money. Many school boards in Vermont contract with large food service companies like Marriott and Abbey. The companies bill the schools, which bill the Federal Food Child Nutrition Program. For the most part, school breakfast and lunch programs pay for themselves but not in all cases as stated above. Each state provides money for the food school programs.
Food nutrition facts which are essential to know. Here I have created some concise flashcards, hope you find them useful.
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