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.
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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:
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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:
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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:
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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.
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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.
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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.
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Increased students leadership, improved academic performance; decrease in disciplinary cases; increase in attendance,
observed students treating one another with respect and open communication.
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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.
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Kitchen staff members report a substantial decrease in food waste.
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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.
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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.
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TCK has become a source of pride for Marin City community.
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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