A Step Forward - Ingredient Standards

We've always thought of Minneapolis Public Schools as a school food leader due to their commitment to True Food: unlimited salad bars in all their buildings, no a la carte menus, and made from scratch meals. Now they've partnered with the Center for Science in the Public Interest to create the Ingredient Guide 2023 for Better School Food Purchasing - a science-based guide to help school food leaders and manufacturers improve the quality, nutritional value, and safety of food in all schools.

We're happy to report that Wayzata Cafes will be using this as a guide to look at and select new products and evaluate current ones! And the guide will be formally published to their website in the coming weeks. This is a big step for our group as we had been discussing such a guide with Michelle Sagedahl prior to Covid - and here we are! 

https://cws.mpls.k12.mn.us/nutrition_ingredients?fbclid=IwAR1UEzpdwy9d1PNvYa9qJW6vnzs6JeM0j5C6iSlt5sFE-x8DK1WuLyAukgM

Apply for Benefits!

Don't forget - even though one daily lunch and breakfast will be offered free to students through this new funding, completing the Application for Educational Benefits may qualify your family for other discounts such as:

• Reduced fees for school photography packages
• Reduced district activity fees
• Reduced internet fees
• Reduced fees to local zoos and museums
• Discounted cell phone rates through mobile phone providers

if they think they might qualify. The district encourages families to apply for Educational Benefits

https://www.youtube.com/watch?v=sBhlMCL2jqE

Outside Consultant Review of Wayzata Cafes

Earlier this year, ProTeam Foodservice Providers conducted a review of Wayzata Cafes, which was presented to the school board a few weeks ago during a work session. We'd love for you to watch the review starting at 10:00 on YouTube, but if you don't have time the main points include:

• Specific kudos to Wayzata's focus on the removal of ingredients of concern from school menus.  (This was a goal of this group when we started over 5 years ago!)

• A lot of discussion on budget shortages and meal participation. After going from free meals to paid meals, participation is down about 10%, less than the nationwide average.

• 1/3 of Wayzata's Cafes' revenue comes from ala carte purchases. Because we lack a large free/reduced base, one of the only ways to infuse money into the budget is to expand ala carte and breakfast.

• The lack of kitchens at the 3 elementary schools was mentioned several times – it hampers food offerings, especially hot, healthier breakfasts - a key area to gain revenue.

• The new USDA regulations on sugar and salt could allow for healthier ala carte options. Michelle added that food manufacturers might remove salt and sugar but then add back in ingredients of concern. (Healthier ala carte menus are a goal of this group)

• Recess before eating is a way to reduce food waste. (This was another key goal of this group, which was achieved prior to the pandemic) It was suggested the district do a plate waste study as it’s not been done before.

• A nutritionist was hired over the summer, who was key in landing the farm to school grant. And it appears the district is looking for a district chef.

Since the time of the presentation, the state passed free K-12 school meals, and we do not yet know the effects of this change.

https://www.youtube.com/watch?v=kx_vHFFohag&list=PLxqnXHzY-sX9nfAx2OY5urOdDaD5V9MNH&index=3 

New Nutrition Standards on the Way to Schools

The USDA has announced new nutrition standards for school meals, for the first time limiting sugar! "USDA last year released a report that showed added sugars in school meals far exceed the Dietary Guidelines for Americans standard that no more than 10% of calories from meals should come from added sugars. 92% of school breakfasts and 69% of school lunches were found to have exceeded the limit."

https://www.npr.org/.../school-meals-usda-sugar-sodium 

Board Member Bonita Lucky Experiences Lunch

School board member Bonita Lucky had lunch with Sunset Hill fourth graders on February 21. The lunch period was from 11:25-11:45. However, this time included putting down their coats at their table, standing in line, and settling in to start eating. This is followed by the time needed to throw away their school lunches or pack up their home lunches, and get back to the classroom.

The students started coming inside from recess at 11:23—they took off their coats at their table and immediately got into line. They wore snow pants during lunch. Hand sanitizer stations were available, but many students did not use them.

Lunch was either chicken nuggets or cheesy bread and a dipping sauce, with vegetable options of Brussels sprouts (a new item), carrots and cucumbers. Fresh kiwi or packaged peaches were the fruit options. The bento box was peanut butter and jelly sandwich. The kids could choose from chocolate or regular milk, as it was a Friday. The culinary staff was very efficient serving the kids the chicken nuggets, cheesy bread, sauce, and Brussels spouts from two lines.

Bonita and her lunchmates got back to their table at 11:33 to start eating. Bonita talked with several fourth grade students about what changes they would like to see with school lunch. Ideas from the students included: giving them more time to sit down to eat, adding a salad bar, more vegetarian options, and more healthier choices. The kids also commented how certain foods like the personal pan pizza don’t do well after they're transferred over by a truck from the prep kitchen. Bonita said she read the Healthy Food + Healthy Habits for Wayzata Schools' report and thanked her lunchmate for inviting her come.

At 11:43, the students had to start packing up or throwing away their lunches. Bonita did not finish her lunch in those 10 minutes. She said the experience was “eye opening." One student had to eat so quickly to finish her lunch, practically shoving food in her mouth, and another student was only halfway through and had to toss the rest. Bonita and her lunchmate's mother also talked about how time is especially important for students who qualify for free or reduced lunch who depend on these meals for their main daily nutrition. The picture shown is the food left on one student’s tray.

Bonita was our last guest at the schools. We want to thank Bonita, Chace, Cheryl, Andrea, Sarah, and Linda for taking the time to connect with students to experience firsthand a lunch time at the elementary schools. We’re waiting to hear from Chace and the school board about when they plan to discuss their lunch time observations and their actions moving forward.

Board Member Andrea Cuene Experiences Lunch

School board chair Andrea Cuene warmly received her invitation to lunch in December at Sunset Hill. Andrea's invitation had been drawn with a hamburger on the front, and ironically, hamburgers were on the menu the day she visited. Andrea's lunchmate was a 4th grade girl, who took her through the lunch line with her friends. Andrea selected a burger while her lunchmate brought home lunch, as did most of her friends, except one, who had the black bean burger.

Andrea asked the girls what meals they liked the best, and they shared how much they liked the recent Around the World Wednesday additions of chana masala, breaded tofu bites and lo mein. They lobbied her for a salad bar.

Andrea enjoyed her burger and the fresh pineapple that was served as a side and was wonderfully engaged with the kids. She was able to finish her meal, though not all the kids were.

After lunch, she said she thought the district should review the decision to take the high school off the federal school meal program. She said she felt there were good reasons for doing it at the time the decision was made, but for better or worse, federal policies have changed, and it’s time to take a look at that decision.

She sent a really nice thank you note to her lunchmate.

Board Member Sarah Johansen Experiences Lunch

School board member Sarah Johansen visited Kimberly Lane on January 8 and met up with a 5th grader and her mother for lunch.

Sarah's lunchmate was one of the first students in from recess and to get a meal, due to assigned table washing duties. The student did not have the opportunity to wash hands or receive hand sanitizer. Sarah and her lunchmates sat down to eat at 12:41, with the last student receiving their meal at 12:47, sitting down at 12:50. Some of the students reported the lunch paras had come around with hand sanitizer before they received their meals, but noted that rarely happens.

Lunch consisted of cheeseburgers, jojo potatoes, salad (dressed, with red peppers, grape tomatoes and croutons), fresh pineapple, sliced grapefruit, carrots, snap peas, and bananas. Most students were able to finish their lunch, although plenty of carrots went into the garbage.

Paras came to their table at 12:55 and turned over a card that indicated it was time to start cleaning up. Sarah's lunchmate needed to stop eating due to table cleaning duties, handing unfinished fruit to mom in hopes of bringing it back to class to finish. After cleaning the tables, Sarah's lunchmate came to get her winter gear and fruit. It was hard to hold everything and the fruit dropped to the floor. There were no offers to replace the fruit, nor was there any food left to offer as it was the last lunch of the day.

Paras walked through the cafeteria gathering unopened milk. The milk along with sealed snacks are sent to the Kimberly Lane office and used as extras for hungry students or for those who may need calming.

Sarah said lunch time was a balance as more time might allow kids to get rowdy.