Child Nutrition Program Strategies in Select Florida Food Banks
Caroline Cahill, Feeding the Gulf Coast Nancy Brumbaugh, Second Harvest Food Bank of Central Florida
Krista Garofalo, Treasure Coast Food Bank Florida Association of Food Banks
CACFP Magical Moments ● Orlando, FL ● April
2016
Collaborating with Existing Child Care
Facilities to Provide On-Site Meal Service
3
FLORIDA-BASED CHILD NUTRITION PROGRAMS IN CY 2015
CCFP
• 9 afterschool sites
• Daily average of 248 children served
• 27,378 snacks provided
Backpacks
• 34 school sites
• 23,730 backpacks distributed
SFSP
• 25 summer sites
• Daily average of 735 children served
• 54,496 snacks and meals provided
4
CCFP EXPANSION IN FLORIDA
• Assess community needs and gaps in services
• Conduct outreach into communities
• Current and potential sites
• Document program issues
• Ensure program sustainability and appeal
5
ASSESS COMMUNITY NEEDS
• Where is there a need?
• FL 50% School List
• Who already has a program in those areas?
• Fresh From FL Map Guide
• USDA Capacity Builder
• Why partner with existing child care sites?
• Established and trusted in the community
• Alleviate food costs for sites to focus their funds on other program areas
• Expand and offer other food bank services
• SNAP assistance, Cooking Matters for Kids, Mobile Pantries
6
CHILD CARE FOOD PROGRAM
7
FRESH FROM FLORIDA
8
USDA CAPACITY BUILDER
9
OUTREACH
• Letters
• Flyers
• Utilize existing community partners
• Billboards
• Banners
• Social Media
10
CCFP EXPANSION ISSUES
Florida Department of Health
• Late start date?
• Requires annual paid inspections
• Approval times are inconsistent
• May take anywhere from 2 days to 6 months to get a site fully approved
• Dietary guidelines issues
• Will not approve certain items that are approved by SFSP
• No outreach materials provided
• Inconsistent guidelines and regulations
11
SITE RESPONSIBILITIES
• Department of Health Inspection
• $110
• DCFS Child Care Center License or exemption letter
• All Boys and Girls Club Sites are exempt
• Documentation of Maximum Capacity
• Obtained by any safety official
• Training
• Pre-approval Visit
• Maintain Records
• Attendance
• Monthly Meal Counts
• Inventory
12
MAKING SITES SUCCESSFUL
Program Sustainability & Appeal
• Sites are able to use their funds on other areas of their program
• Make applications easier/simplified
• Provide technology assistance
• Organization
• Binders
• Listen and engage with the site supervisors
13
14
Questions?
Caroline Cahill
Feeding America, Child Hunger Corps Member
Feeding the Gulf Coast
FEEDING MORE KIDSSummer Food Program at Second Harvest Food Bank of Central Florida
• The leader of hunger relief efforts in Central Florida providing more than 370
million meals since 1983.
- 1983: 515,000 meals to 75 different feeding partners
- Last FY: 43 million meals to more than 550 feeding partners
• A member of Feeding America – the leading domestic hunger-relief charity in
the United States.
16
WHO WE ARE
17
WHO WE ARE
18
WHO WE ARE
• 3 Locations: Orlando, Daytona and Melbourne
- Serving 6 counties: Orange, Osceola, Lake, Seminole, Volusia and Brevard
• Distribute food and grocery products to approximately 550 feeding
agencies throughout Central Florida, including:
- Food Pantries
- Women’s Shelters
- Day Care Centers
- Soup Kitchens
- Senior Centers
- Group Homes
19
WHAT WE DO
• Benefits Connection
• Bites, Camera, Action
• Community Kitchen
• Culinary Training Program
• Disaster Relief
• Grocery Alliance
• Hi-Five Kids Packs
• Kids Café
• Meals for Good
• Mobile Food Drop
• Nutrition
• Power Purchase
• Second Helpings
• Summer Food Service
• USDA Commodities (TEFAP)
20
OUR PROGRAMS
21
SUMMER FOOD PROGRAM
22
…OR HOW TO DOUBLE THE NUMBER OF CHILDREN FED IN ONE SUMMER
• Modest start in 2008 : Lots to Learn
- 8 sites
- 15,000 meals to 185 children
- Outside catering
• Challenges
- 48 hour notice for meal order adjustments
- Significant losses due to waste
- No control over meal quality, delivery
- Site retention challenges
23
HISTORY
• Second Harvest Meal Production Program
- Launched January 2015
- Approved caterer on USDA website enabled significant meal production
growth
- Summer Food Program rolls to CCFP Head Start meals and Afterschool
Meal programs
• Can serve children outside of traditional programs who otherwise might not
have access to meals
• Efficient way to distribute food to sites
• Food can be held and served directly from the Trailer
- Allows site personnel to focus on kids rather than paperwork
- Paperwork can be completed by Mobile staff
24
SUMMER FOOD…ON WHEELS
• Custom designed to fit our needs
- Walk in cooler with room for food warmers and dry stock
25
THE TRAILERS
26
Programs
• Recruit, orient and administer
sites
• Liaison with State regional rep
Schedule and perform
monitorings
• Adjusts daily meal orders
Maintain files for post-season
State review.
Production
• Design menus, prepare meals
Liaison with courier for effective
routing and delivery
• Recruit, orient and monitor sites
with Programs
• Oversee mobile service monitors,
meal temps
• Maintain production log
• Generate delivery slips,
Interfaces with mobile site
personnel
INTEGRATION OF PROGRAMS & PRODUCTION
27
SUMMER FOOD GROWTH
14,580
39,464 43,188
69,798 66,730 70,641
90,329
186,701
0
20,000
40,000
60,000
80,000
100,000
120,000
140,000
160,000
180,000
200,000
2008 2009 2010 2011 2012 2013 2014 2015
Meals Served
• 35% growth expected
- 250,000 meals
• All hot meals
• 6 Trailers in use
28
COMING IN 2016
29
Q&A
30
THANK YOU
Nancy Brumbaugh
Food Service Director
Second Harvest Food Bank of Central Florida
407.514.1031
Summer Feeding 2015
A Fresh Approach to Meal Preparation
Over 10 weeks, our Summer Feeding sites provided meals to children 18 and
under from Monday through Friday.
32 sites offered breakfast, lunch, snacks, and supper meals throughout the
summer; most sites offered at least 2 meal options to their clients.
We utilized our fresh prep kitchen area to prepare healthy lunches to bring to our
sites, including salads, sandwiches, fruits, and vegetables.
32
OVERVIEW
MEAL PREP
Assembly line preparation of salads, sandwiches, fruit, and vegetable portions
into 3-compartment trays
33
MEAL PREP
All lunch preparations met the meal pattern requirements for full
reimbursement
34
MEAL PREP
Oliver Machine packaging equipment sealed the trays for safe handling and
transport to the sites
35
MEAL PREP
All meals were packed in coolers with ice and stored in a refrigeration unit until
they are delivered the following day
36
STAFFING
Child Nutrition Coordinator
Kitchen Supervisor
Food prep staff (6)
Delivery drivers (3)
37
PARTNERSHIPS
Food pantries/soup kitchens
Public Housing
Community Health Clinics/Hospitals
Summer Camps
Churches/Vacation Bible School
Law enforcement/PAL
Boys & Girls Clubs
Local culinary school programs
Local school district
38
FOOD & SUPPLIES
Fresh Prep items- Cheney Brothers, Flowers Bakers, Nelson Family Farms
Breakfast and snack packs- pre-packaged to meet meal pattern requirements
Milk- shelf-stable 2% white milk to meet 8 fl. oz. requirement for breakfast and
lunch
Fresh produce- weekly delivery of 5 lb. bags of a variety of produce thanks to
ConAgra Food Foundation grant
39
FUNDING & RESOURCES
All funding for meal prep and delivery of breakfast, lunch, supper, and snacks
came from the reimbursement from the Florida Department of Agriculture and
Consumer Services
Grant funding was provided by ConAgra Foods Foundation for the
procurement and weekly delivery of fresh produce
40
OUTREACH & PROMOTION
Newspapers
Radio
Television
Social media (Facebook and Twitter)
Flyers
Word of mouth
Kickoff event
41
RESULTS
142,209 meals - 72% increase
32 sites - 39% increase
1,500 children served daily – 53% increase
Healthier meals
Inclusion of vegetables into lunch meals
Positive feedback from children and sites on meal options
42
(MOST IMPORTANT) RESULTS
43
44
Questions?
Krista Garofalo
Chief Programs Officer
Treasure Coast Food Bank
772-489-3034
