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Summer Food Service Program Stephanie Dross, Consultant

Food That’s In, When School Is Out!. Summer Food Service Program Stephanie Dross, Consultant. SFSP Stories. Background. Ensure children could continue to receive nutritious meals during the summer months Largest Federal resource available for local sponsors

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Summer Food Service Program Stephanie Dross, Consultant

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  1. Food That’s In, When School Is Out! Summer Food Service ProgramStephanie Dross, Consultant

  2. SFSP Stories

  3. Background • Ensure children could continue to receive nutritious meals during the summer months • Largest Federal resource available for local sponsors • SFSP is an entitlement program – not a competitive grant

  4. Vastly Under-Utilized • Food insecurity rises during the summer months • 195,712 Iowa children are eligible for free and reduced priced meals during the school year • 17,580 Iowa children participated in the summer program in 2013 • Reached only 9% of those in need

  5. But Growing …. 2002 – 218,616 lunch meals served 2013 – 611,574 lunch meals served

  6. How Does Food Insecurity affect children?

  7. 2002 Free & Reduced 27 School Districts at >40%

  8. 2007 Free & Reduced 63 School districts at >40% 17 School Districts at >50%

  9. 2010 Free & Reduced 106 School Districts >40% 32 School Districts >50%

  10. 2014 Free & Reduced 153 School Districts >40% 77 School Districts >50%

  11. How Does SFSP Work? USDA FNS IDOE SPONSOR

  12. Who Can Sponsor SFSP? • Public or private non-profit schools • Units of local, county, municipal, tribal, or State government • Private nonprofit organizations • Public or private nonprofit residential camps • Public or private non-profit universities or colleges

  13. What is a site?

  14. FRAC Summer MaPPERhttp://www.fairdata2000.com/SummerFood/

  15. Who is Eligible to get FREE Meals? • Open or enrolled sites: all children 18 years or younger • Camps: only the children eligible for F&R • People over age 18 who are enrolled in the school programs for persons with disabilities

  16. How are SFSP Meals Prepared? • Self preparation • Agreement through area school • Contract with a vendor • MEALS MUST BE CONSUMED ON-SITE!

  17. Meal Service • Two meals or one meal & snack per day • Meals must meet USDA standards • Meal pattern requirements • Milk • Vegetables and/or fruits • Bread and bread alternates • Meat and meat alternates

  18. Serving Quality Meals • Balance color, texture, flavor and shape • Create meals that appeal to the senses • Serve foods that are “kid-friendly” • Moderate levels of fat, sugar, and salt • Emphasize use of whole grains • Utilize USDA foods • Utilize locally-grown items

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