www.health.state.mn.us/fts
National campaign: www.saladbars2schools.org
Outline
 What
is Let’s Move Salad Bars to
Schools (LMSB2S)


History, goals & progress
Partners
 Why


Effectiveness
Relationship with new school meal
rule
 How


salad bars in schools
do I get a salad bar
Application process
Resources & Best Practices
Let’s Move Salad Bars to Schools Launch
November 22, 2010
Riverside Elementary School, Miami
Let’s Move Salad Bars to Schools is…

A comprehensive grassroots public health effort to
mobilize and engage stakeholders at the local, state
and national level to support salad bars in schools

National Goal – donate 6,000 salad bars to schools by
the end of 2013

Progress as of October 2011 - 921 salad bars donated
Bottom Line: This is a funding
mechanism for equipment
Partners and Sponsors
 Founding

Food, Family, Farming Foundation (F3), United Fresh,
National Fruit & Vegetable Alliance (NFVA), Whole
Foods Markets
 Major

Partners:
Sponsors:
Whole Foods Markets, Chiquita, Dole, Taylor Farms
 Supporting

Friends:
Partnership for Healthier America,
National Farm to School Network
National Fruit & Vegetable Alliance
Whole Foods Market
& The Lunchbox (F3)
• Raised $1.4 million
• Donated 560+ salad bars
United Fresh Produce
Association
• Donated over 100 salad bars in 12 states
Why Salad or Choice Bars
 When
offered
choices, children
will:




Try new foods
Decrease waste
Increase the variety in
their diet
Increase their fruit and
vegetable
consumption
 Salad bars can:
 Increase revenue for
school meal programs
 Improve the public
perception of school
meal programs
 Increase school meal
participation
Salad Bars Make it Easy to Make
Half Your Plate Fruits and
Vegetables
New USDA Standards for School
Breakfast & Lunch
 Salad
bars can be a very effective way to meet
the proposed new standards
 Changes in standards:


For breakfast, fruit doubles to 1 cup/day
For lunch, amount of F&V doubles and emphasizes
variety and color:


¾-1 cup of vegetables PLUS ½-1 cup of fruit/day
Weekly requirement for dark green, red and orange
vegetables and legumes
Salad Bars Use
 Complete
 Fruit
reimbursable meal
and vegetable component only
 As
part of farm to school program (local
produce)
 Utilize
USDA commodity foods
 Ability
to serve special diet needs
Minnesota LMSB2S Plan
Phase 1: Application
focused
• Create easily
accessible
application support
• Donor and food
service info
• Donor mobilization
Phase 2: Best Practices
• Training and
evaluation best
practices
• Food Safety fact
sheet
• Cost effective
strategies
October 2011
January 2012
Reproducible
Materials
Schools/Districts Must Apply
Online
1
page online application, including a
superintendent letter of support
 District or school applications
 Priority goes to:


Healthier US Schools Challenge (HUSSC)
Awardees
All schools in NSLP – prioritized based on %
free/reduced & commitment to salad bars
Reminder: If you don’t apply,
you can’t receive
Sample Form
Letter:
Nutrition staff
requesting
support of
Superintendant

http://www.health.state.mn.us
/divs/hpcd/chp/cdrr/nutrition/
FTS/saladbars-schools.html
LMSB2S Salad Bar Package
 Cambro
portable 72” 5-well
insulated salad bar with two
tray rails (regular or low
height)*


Buffet Camchillers®
Translucent polypropylene food
pans
 16
x 9” Scalloped serving
tongs
* Vollrath electric (mechanically cooled)
salad bar also available by special request
Food Safety

Is it legal?
Yes, even for elementary

Does everything have to be pre-portioned?
No

Lots of Resources such as:


The LunchBox
NSFMI
Examples of Best Practices
Salad bars
have the
potential to
“nudge”
people to
make healthier
food choices
BRIAN WANSINK, DAVID R. JUST
and JOE McKENDRY (Cornell Univ.)
http://www.nytimes.com/interactive/2010/10/21/opinion/20101021_Oplunch.html?ref=global-home
Cook County Schools
SHIP grantee supported trial of salad bar as
a reimbursable meal option
• Half as much food was thrown away
• 38% more staff ate during the month the
trial was offered
• To decrease waste and control portions, a
8.75 inch plate was used
Resources

Let’s Move Salad Bars to Schools (National):
http://saladbars2schools.org/

Minnesota Department of Health - Let's Move Salad Bars to
Schools:
http://www.health.state.mn.us/divs/hpcd/chp/cdrr/nutritio
n/FTS/saladbars-schools.html

National Food Service Management Institute “Handling
Fresh Produce on Salad Bars”:
http://nfsmi.org/documentlibraryfiles/PDF/20110822025744.
pdf

Salad Bars - The Lunch Box Guide:
http://www.thelunchbox.org/sites/default/files/Salad%20Ba
rs-The%20Lunch%20Box%20Guide_v1_0.pdf

The LunchBox:
http://www.thelunchbox.org/resources/salad-bar
Thank You…
and…
more to come
Lisa Gemlo, MPH, RD, LD
Lisa.Gemlo@State.mn.us
651-201-3537