Proposal: New School Meals Program March 2015 Already Happening Community Already Involved & Excited Benefits are Undeniable Financially Viable Our Intention. A new school meals program: • Offers a highly nutritional and affordable food program (breakfast, snack & lunch) for all students and teachers • Minimizes waste, maximizes sustainability • Creates a self-funding model after initial investment with minimal additional admin requirement • Leverages our expansive campus gardens • Creates a peaceful and efficient eating environment • Aligns with our school’s vision, mission and core values Steps Taken 2014/15. • • • • • Jan: Parent, Teacher + Admin Feedback May: Board Recommendation Rev Foods Contract Aug: WCA Culinary Farm Initiative Oct – Nov: Meals Program Assessment Dec - Feb: Best Practices: Edible Schoolyard, Chez Panisse Chef, Bayside MLK, UC Berkley Master Gardeners, MCDS, Novato Charter School, Bacich Elementary • Jan - Feb: 1. 2. 3. 4. 5. 6. The Conscious Kitchen, Acre Gourmet, Choice Lunch Kitchen needs assessment 2 quotes from local restaurant equipment providers Parent Council presentation CF Advisory Board – CIBO Consultant Chef Lunch table flowers - CF Parent + Student Ambassadors Current Program Assessment. Main Issues: - Low Food Quality and Nutritional Value High Waste Produced Incorrect and Late Food Delivery Parents Issues: - Not Enough Time - Overly Institutionalized/Chaotic Environment Current Program Financials. Key Takeaway: Increase # of Participants = Viable Food Improvements Paid Reduced Free Total Participation 45 - 51 3-7 75-90 123 - 148 Cost to WCA* $3.19 $3.19 $3.19 Price to family $3.75 $ .40 FREE Reimbursement $ .30 $2.82 $3.23 Participation 0-2 1-3 4 - 10 RF Cost to WCA $1.99 $1.99 $1.99 Price to family $2.25 $ .30 FREE Reimbursement 0. 28 $1.80 $2.15 Lunch Breakfast Source: Vivian Balderas, WCA Food Services Director Student body a/o Feb 2015: 355 *$3.17 K-5, $3.20 6-8 Revolution Foods contract expires end of this school year. No termination penalty. 5 - 15 New Model. Old Producer Purveyor Transporter Distributor School Students New Farmer/Market School Students “The most direct journey food can take to your table is from a farmer’s hand to yours.” Eric Skokans, Black Cat Farm “The joy of eating seasonally is the joy of fresh produce and fresh foods. It’s that much more exciting when your favorite foods come back into season.” Anna Lappé Source: The Conscious Kitchen ToolKit Proposed Partner: • • • • • • • • • • Piloted Bayside MLK Aug 2013 Partners: Exec Chef Cavallo Point Lodge, Good Earth Natural Foods, SMC School District Break the cycle of unhealthy, pre-packaged, overly processed, heat-and serve school food Fresh, local, organic, seasonal, scratch-cooked meals, complimented by an interdisciplinary garden, cooking, and nutrition curriculum + 160 scratch-cooked, ethically sourced meals daily USDA Compliant Free & reduced options, automated data entry with card swipers Ambiance: longer lunches, flowers, world music Composting/recycling/zero waste in all aspects from food purchasing, preparation, service, clean up, and waste disposal Conscious Kitchen ToolKit The Conscious Kitchen: In Kind Donors Star Route Farms Recognition. Willow Creek Academy January 2016 FLOSN & USDA compliant menus and recipes in TCK ToolKit Willow Creek Academy January 2016 FLOSN & USDA compliant menus and recipes in TCK ToolKit Financial Projections. Key Takeaway: with an initial investment and even at current lunch price, program is viable YR 1 YR2 YR3 Student Body/Participation 375/200 385/225 395/250 Food Revenue – lunch only! $123,970 $139,466 $154,962 Food $70,000 $78,750 $87,500 Labor $78,300 $81,380 $95,176 $500 $500 Costs Equipment $14,000 Smallwares $3,000 Total Costs $165,300 $160,630 $183,176 Deficit ($41,330) ($21,164) ($28,214) Assumption: calculations use 175 school days, current lunch price $3.75, same reimbursements, TCK consulting fee waived. Additional Savings: RF equipment rental (amount TBD) Food: Revenue: 60% paid, 40% free/reduced. Costs: $2/lunch, $1/breakfast (TCK spends avg $1/B, btwn $1.70 and $2.50/L $0.80/S). Labor: YR1 & YR2: 1 FT Food Services Director, 1 FT Head Chef , 1 FT Asst Chef, 1 PT Culinary Intern (kitchen asst), YR3: Increase Culinary Intern to FT Food Services Director $42K (in school’s current staff budget so not included in projections) Head Chef $44K (includes 10% benefits, 7% COL adjustment in YR 2, 3) Assistant Chef $23, 800 ($17/hr, 8 hour days), Culinary Intern $21K ($15/hr, 8 hour days) See Appendix for Equipment and Smallwares list Initial Investment. Start with $92K to cover: 1) equipment/smallwares ($17K) 2) 6 months of YR1 labor and food cost ($75K). Funds held in reserve and reimbursed with incoming food revenue (see next slide) How to fund $92K: - Discounts/donations from local restaurant equipment providers - Donations from like-minded community members, local businesses and online food websites - Buying power and connections of Consulting Chef - Grants: Jack Johnson’s Kokua Foundation, Growing Great, Lions Club, Rotary Club, Woman’s Club, Food Grants (e.g. Whole Foods, Jamba Juice) - Parent and alumni giving - web registry, WCA Orchard, prepayment incentives - Fundraisers: Eco Top Chef Cibo/Angelino Days, International Food Day, Little League Concessions - PR campaign: district-wide public school nutritious meal program Operating Costs. Options to cover entire YR1 food and labor costs ($148K) with lunch revenue and free/reduced reimbursement: • • • Option #1: Stay at $3.75: 290 participating (142 more than current) Option #2: Increase to $4.00: 265 participating (117 more) Option #3: Increase to $4.50: 225 participating (77 more) Additional Funding Sources: • Increase breakfast service: 40 more kids eat breakfast @ $2 price/reimbursement, $1 food cost = $7,000 • Teachers and staff purchase breakfast and lunch for nominal fee: (ie: $3/B and $4/L, with discounts for buying 20 meals at a time), organic coffee and tea for staff and school meetings at $1 or $2 per cup • Offer prepayment incentives • Fundraise portion of chef’s salary and food costs (annual auction) • Generate food savings by planting some produce on campus • Board allocates additional funds for healthy school meals • Fully utilize parent volunteers to decrease costs Leadership Team. The WCA Conscious Kitchen Team – PAID 1 FT Food Services Director* 1 FT Head Chef 1 FT Asst Chef 1 PT Culinary Intern Committed Culinary Farm Support Team - VOLUNTEER The Visionary The Organizer (1-3 people) The Community Liaison The Consulting Chef - CIBO CF Parent and Student Ambassadors Community Members – Sausalito Woman’s Club, adults in the community, local partners, seniors, church groups, culinary students (community service credits) WCA Board Representatives * Existing WCA staff member who leads current food program Note: see Appendix for role descriptions, Source: TCK Toolkit Next Steps 2015. o • • • • • • • • • Establish A Team of Stakeholders Gather Information Establish Food Budget and Projections Involve Community Write Proposal and Get It Approved Recruit Volunteer Leadership Team Draft Contract and Timeline Finalize Staff Needs Secure Partnerships and Fundraising Interview and Hire Kitchen Team Prepare Kitchen Create Menus and Local Farmer/Purveyor List Enhance Dining Hall Ambiance Launch Program Future Steps 2016. • • • • • • • • Ongoing Program Assessment – test and learn Best Practice Forums with other schools Land Use Proposal for Food Production – student led Parent Ed Series (healthy eating, farmers nights, chef talks, cooking workshops) Student Ambassadors Program (rotation in kitchen, menu planning, researching healthy food, managing compost, recycling, dining hall ambience, food of the month) Add Salad and Soup Bar After School Culinary Farm Programs Culinary Farm Related Field Trips 10 Reasons to Say YES. 1. To support the health and wellbeing of future generations 2. To shift the paradigm 3. To support sustainable agriculture 4. To save on food costs 5. To offer healthy school meals with minimal waste 6. To promote seasonal foods 7. To promote food literacy and education 8. To cultivate young leaders 9. To redefine school food service 10. To build lifelong skills Willow Creek Academy & Bayside MLK Academy have the opportunity to create together the first ever district-wide sustainable, nutritious, non-GMO school meals program Source: The Conscious Kitchen ToolKit Strategy Kelly/Yasmine Appendix Todd/Jackie Curriculum Kelly/Anne/Maya/Jenny/Jared Kerry/Whit Garden Leaders K- Jenny/Deena Culinary Farm Team Garden Maintenance 1st – Kristine/Shannon/Rose OPEN SS – Anne/Barbara Main – Kelly/Yasmine Marketing Compost – Anne/Marcie Yasmine (print/digital) Marcie/Deena/Tiffany (events) Oversight Kelly/Yasmine Outreach Shannon Mission: To create an engaging, systematic and sustainable outdoor education program in the fields of cooking, gardening and nutrition that deepens the understanding of Core knowledge and nurtures a lifelong connection between mind, body, spirit and the environment for WCA students. The Culinary Farm team is a passionate and experienced group of student, teachers, parents, and community leaders that will leverage WCA’s extensive 14 acre campus to build a robust Culinary Farm program that assists teachers in offering these active learning environments to K-8 students. CF Parent Ambassadors CF Student Ambassadors CF Community Ambassadors Finance Todd/Yasmine/Foundation Admin Alex Special Projects 2014/15: Lunch Program Yasmine Kelly/Shannon/Deena/Vendela teachers in orange Appendix: TCK Results. • Increased students leadership, improved academic performance; decrease in disciplinary cases; increase in attendance, observed students treating one another with respect and open communication. • Transformed dining hall culture and beyond, instilling leadership values, self-esteem, and building community. Students and staff come together to share meals in a dining experience that fosters conversations, laughter and trust. • Kitchen staff members report a substantial decrease in food waste. • The Conscious Kitchen Ambassadors program turns students from passive recipients into empowered decision-makers by involving a core group of young leaders in menu development, hands-on food preparation and service. Students enjoying school meals, try new and healthy foods, and learn about gardening and nutrition. They develop leadership skills, collaborate with other students, and learn about teamwork, delegation, and organization in a professional setting. Ambassadors must maintain a high grade point average, which motivates them to continue achieving academic and behavioral excellence. Knowing how to cook healthy meals and execute a school food program are invaluable life skills. • CK Ambassadors join Chef Justin and his staff weekly in the highly acclaimed kitchen at Cavallo Point Lodge, where they hone professional and culinary skills. Many students are now excited by prospect of becoming professional chefs. • TCK has become a source of pride for Marin City community. • Watch video of what students, faculty, and staff say about The Conscious Kitchen: www.youtube.com/watch?v=PP2W0dp4scc Source: The Conscious Kitchen ToolKit Appendix: Equipment List Large Items: Industrial, three-basin sink Industrial refrigerator (double door) Standing freezer (double door) Industrial dishwasher Multiple dishwashing racks Industrial oven and stovetop with a ventilation hood and fire suppression equipment Stainless steel kitchen island Steam table (to keep hot items at the specified temperature) Refrigerated milk machine Pantry shelving (Container Store) Water filtration system Icemaker Cookware Smallwares: Stainless steel utensils Stainless steel pint cups Stainless steel plates Stainless steel or ceramic soup bowls Stainless steel flatware Serving bowls, platters, and utensils Food processor Vitamix (or other high speed blender) Mixer Juicer Industrial cheese slicer Industrial meat slicer Coffee makers for faculty and events Source: The Conscious Kitchen ToolKit Appendix: Leadership Roles. Food Services Director – directs and oversees program success, integrates best practices, and supports Head Chef with preparation and serving duties. Documents meal counts at breakfast and lunch for government reimbursement and manages internal reporting. (Current Food Services Director would assume this position). Head Chef - responsible for creating weekly FLOSN & USDA compliant menus, ordering food, and preparing FLOSN meals for students and staff daily. Fulfills requirements outside the kitchen: procurement, budgeting, farmers market visits, etc. Passionately inspires a lifelong love for healthy food and respect for our Planet among all kitchen team members and students. Assistant Chef - support Head Chef with back-of-house and food prep, as well as front-of-house (dining hall) set up, food service, and clean up. Culinary Intern – a community member or recent culinary school or college graduate with food industry experience – supports all needs of the Head Chef. Volunteers - A steady flow of dedicated volunteers to support staff with food prep, service, and clean up. Culinary Farm Student Ambassadors – a committed group of student leaders learning academic, behavior and life skills in a dynamic interdisciplinary gardening, cooking and nutrition curriculum. Source: The Conscious Kitchen ToolKit