Fresh Fruit and Vegetable ProgramJuly 18, 2017 Training Session

Fresh Fruit and Vegetable Program July 18, 2017 Training Session Al Tachibana, Program Specialist Fresh Fruit and Vegetable Program & NSLP Equipment Assistant Grants A Brief History of FFVP 2002 FFVP pilot began 4 states / 1 ITO 2004 FFVP permanent program under NSLA Only for 10 states / 2 ITOs

2006 Expanded FFVP to six more states 2008 Nationwide FFVP funding HAWAII began operating FFVP Consolidated Appropriations Act Farm Bill FFVP GOALS Create a healthier school environment by providing healthy food choices. Expand the variety of produce students consume. Increase students produce consumption.

Make a difference in students diets to impact their present and future health. F&V Riddle: Why did the honeydew jump into the lake? FFVP HANDBOOK (2010) FFVP is

A social equity program that addresses health disparities in our community FFVP is seen as an important catalyst for change in efforts to combat childhood obesity by helping children learn more healthful eating habits. The FFVP introduces school children to a variety of produce that they otherwise might not have had the opportunity to sample. FFVP Handbook, USDA USDA Evaluation of FFVP

March 2013 Students at schools participating in FFVP consumed 15% more fruits and vegetables Impact of FFVP on Daily Fruit and Vegetable Intake 2.5 2 1.5 1 0.5

0 Increased fruit and vegetable consumption appears to have replaced consumption of other foods Children in low socio-economic status households are more likely to have the lowest intakes of fruits and vegetables (Dubowitz et al., 2008) ished/CNP/FILES/FFVP_Summary.pdf

Cup-Equivalents Fruit and vegetable consumption increased by 1/3 cup among students participating in the program, compared to non-participating students 2.39 2.07

FFVP Usage in Hawaii July 2015-June 2016 claims Any unused funding goes back to the USDA at the end of the year In SY15-16, just 80% of Hawaiis FFVP funds was used In total, approximately $425,000 of available FFVP funds had to be returned to the

USDA (incl. HCNP unused admin. funds) For this SY16-17, we are looking at $1 million of FFVP funs returning to USDA FFVP Total Funds Used Compared to Allocated $2,000,000.00 $1,800,000.00 $1,783,617.52

$1,600,000.00 $1,400,000.00 $1,234,196.59 $1,200,000.00 $1,000,000.00 $800,000.00 $600,000.00 $400,000.00

$200,000.00 $0.00 Allocated Used Program Goals Create a healthier school environment Expand variety of fruits & veggies children experience Increase fruit & veggie consumption

Make a difference in childrens diets to impact their present and future health From 2012-2013 USDA Report of FFVP Implementation Possible ways HCNP could help to make FFVP easier. Provide more information on Fresh Fruits & Vegetables (much free materials can be downloaded from USDA Website)

Find additional vendors to keep cost down and have more choices (Procurement [proper purchasing of fruits and vegetables] is an ongoing and a growing focus throughout USDA programs) and is part of any program Administrative Review) Provide a video to introduce the program and motivate kids to eat fresh fruits and veggies Provide health and physical education resources and offer professional development opportunities Work with communities partners like FoodCorps and the Hawaii School Garden Hui (HFSSGH) that can assist schools

with their Wellness, FFVP, and Farm to School programs. Program Objectives Build a strong school-level FFVP team Tie FFVP into schools Wellness Plan Develop effective program Action-Implementation Plan Integrate FFVP into core curriculum

Create healthier school community Develop nutrition education Manage budget & claim procedures School Eligibility Must be a school serving K-6th grade Operate NSLP Submit a yearly application Priority schools have 50% or more of students

eligible for free or reduced price meals Committed to fulfilling program objectives Approved Schools Receive funds based on an allocation of $50 - $75 per student Must submit a correct monthly claim on time and stay within budget 10% administrative (DOE schools 7%) for planning, paperwork, nutrition education planning, not prep/service

Up to 20% for program operating costs to include salary and fringe benefits for employees who wash, prep, distribute and serve food Handbook Highlights FFVP encourages (pg. 8) Schools to make every effort to provide fresh fruits and vegetables a minimum of twice a week as repeated exposure to new foods is a key to acceptance A variety of implementation strategies Complementary nutrition education

Schools should develop guidelines to remind children of good manners when they receive and eat their fruit and vegetable snacks, and to dispose their trash (pg. 13) Marketing and Promotion No funds available for promotional activities Lots of resources on the internet

Invite community partners and local resources to assist Engage the entire school community and integrate FFVP into all of your school programs and special events Nutrition Education Make nutrition education a priority in

Wellness Policy and schools Academic and Financial Plan Integrate nutrition education into core subjects: language arts, math, art, science Consider planting a school garden School Environment

Create FFVP bulletin board, posters Create a snack, celebration, fundraising policy consistent with Wellness Guidelines Invite local chefs to participate in food demonstrations Use vendors as resources Have parent-child cooking classes Develop a year-round theme: Eat a Rainbow Each week a different color Seasons/Holidays/Cultures Each month FFVP and the Wellness Policy

FFVP guidelines support efforts of schools Wellness Policy 5 Steps Towards Creating a Healthier School 1. Get Local Support To access local resources, banners, brochures, flyers, posters, speakers, training and funding opportunities, register to become a Hawaii 5210 school at

Mahalo! Contact Information Al Tachibana Fresh Fruit & Vegetable Program 650 Iwilei Road, Suite 270 Honolulu, HI 96817 [email protected] Office: 808-587-3600


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