Welcome! Please introduce yourself by sharing your name, position and where you work. What is one way you are planning to incorporate fresh produce on your fall menus?

Debra Garza

Melinda Nguyen, nutrition specialist - i'm hoping to pass the info along

Good morning! Christina Hecht from UC Nutrition Policy Institute

Good Morning! Abby Halperin, Assessment and Grants Manager for the Center for Ecoliteracy.

Amber Stott, CEO at Food Literacy Center. Fall: still planning.

Hello! Ashley Jowell from Stanford University School of Medicine

Good morning!

Hi, Dale Kehr, Extension Educator working with schools in two counties

Sally Spero Lakeside. Watermelon!

Hollie Hillard, Sand Creek Elementary, Michigan- Kitchen Manager

Nutrition director. Hoping this fall with produce

Susan Delgado, Nutrition Services Director - Mountain View School District

Rosa Rubio from Calistoga JUSD FALL: still wondering how to serve meals :-D

Lee Kouski Program Coordinator at University of Illinois Extension Unit 3

Sharon Hagen from Arkansas DHS, Trainer.

Happy Thursday! Laura from Woodlake in Central Cal. Working with our school farm on providing produce. We just received some beautiful plums from them!

Good Morning, I am Rosa Estrella Director of Nutrition Services for Baldwin Park Unified

Morning! Lauren Blacker, Research Coordinator, Stanford Pediatrics

Natalie Lareau, program assistant at CHIP

Fausat, Lead Agent (Senior Director) from Rialto Nutrition.

Kari Johnson - Lunch at the Library program.

Barbara Hughes, County of SD HHSA, Nutrition Policy Advisor

Hello Sara with Da Vinci Schools

Nicole Meschi, Director of Studnet Nutrition, Cupertino Union SD

Lana Pearce, Director of Food & Nutrition with Prince George County Schools. We use fresh produce every day.

Nora Stewart with CHIP's Farm to Institution Center in San Diego. Hoping to connect our school districts with produce from our local farmers!

Good Morning! Nicole Hite, Nutrition Services Operations Supervisor at San Dieguito UHSD

Meghan Maroney, Center for Science in the Public Interest

Melissa Summarsell, Director of Child Nutrition, ResponsiveEd

Jennifer Parenteau, Oregon Dept of Education School Nutrition Programs

Leslie Pring, Director of Nutrition Services, Twin Rivers USD ( Sacramento). We will be including fresh produce with every meal, continuing with our Fresh Harvest program that highlights CA items each month and FFVP programs at 20 sites.

Irma MEdina, Nutrition Specialist, HSGD

Emma Finn with Friends of the Earth's Climate-Friendly School Food Program; Hoping to share information/resources!

Lena Agee, Director of Food and Nutrition, Manhattan Beach USD

Deirdre Kleske, County of San Diego HHSA

Good morning everyone, my name is Mary Fell Director at Pleasanton Unified School District

Greetings from Morgan Hill Unified

Amanda - FSD - School district of Ashland - WISCONSIN!

Hi all! Wendy Castro-Harris, Director of Nutrition at Better 4 You Meals. We will continue to serve fresh produce in all of our menus. Right now we're serving all kinds of stone fruits (peaches, nectarines, plums)

Nikki Augustine, RD Program Coordinator, Washington Elementary School District. Phoenix, AZ

Hello! Adam Kesselman, Executive Director, Center for Ecoliteracy

Kendra Cooper WCUD#15- IL

Good morning! Shonika Kwarteng, RD, LD. I'm the Child Nutrition Director for Head Start of Greater Dallas in Dallas, Tx.

Tammy Snider, ZMS Food Service Manager, Indiana.

Good morning! Erin Primer here San Luis Coastal Unified - planning on featuing local produce in entrees and side items! First feture will be local watermelon!

Cindy Worthington, McCabe school district, Imperial County, planning getting ideas.

Marc Milton, Director of Food Service, Downey USD. Fresh produce: not sure...plans are still in development

Geri Lorenzana, Nutrition Specialist, Mountain View SD

Tracy Dixon, Dir of Nutrition Services, Richland One School District in Columbia SC. Utilizing fresh produce boxes for week's worth of meals to our families!!

Charles Douglas-Rocklin USD; Nutrition Service Director.

Good morning! I'm Laura Howe with Manteca Unified- we are doing breakfast and lunch in the classroom at all grade levels. We will serve fresh fruits and vegetables as sides, but I am looking for ways to keep a variety when serving this style.

Arkansas DHS, CACFP Trainer

Dawn Ahlers, Food Services Business Operations Supervisor at SDUSD

Colleen Robinson from SDUSD Food & Nutrition Services

*oops professional standards are missing from the slides. Will send in email!

Kathleen Cole, Director Nutrition Services, from Torrance USD

Brook Stephenson-FSD-Santa Maria Joint Union HSD

Amanda Mascia / San Diego Hunger Coalition / Hunger Free Kids Manager

Dr. Robert Lewis, CEO, Santa Clarita Valley SFSA

Good Morning everyone, this is Krysta Williams from Center for Ecoliteracy. I’m excited about watermelon right now!

Jessica Soldavini, Carolina Hunger Initiative and No Kid Hungry NC

Jennifer McNeil - LunchAssist. Excited for many schools that are serving farm to school produce during this fall!

So exciting! Can you please share the link in the chat for schools to apply for funding?

Link to apply to the COVID-19 Application for Disaster Relief Reimbursement: https://www.cde.ca.gov/ls/nu/disasterreliefreimburse.asp

Thank you Abby!

Thank you Abby!

Also area eligibility waiver

We need waivers extended for SFSP/SSO to be ready for unanticipated closures.

^yes

Yes! Agree with Carolyn.

even with CEP it will pose issues, many families have become use to getting meals for kids under 18 ! how do we have a process that will ensure its our students and prevents double dipping say they have multiple kids at different sites in the district?

Universal Free Meals. Need it. Now.

^Yes, Leslie! I'm curious how many districts have a POS system that would allow for tracking kids across the district in real time.

Titan can track in real time.

I feel that some kind of sign up in advance can help. Especially if one day of meal pick up is available.

I agreew= with Leslie

www.eatreal.org

Are you going to try to recycle any of that packaging?

Hi Everyone, feel free to pop questions/comments into the chat box and we will circle back around to the questions during the discussion section!

Dominic, how are you handling 'consume by' dates on the frozen meal that you are producing? what documentation will you be sending home with meals?

Looks beautiful!

Dominic — sharing your note here on consume by dates: We are placing manufacturing date on each of the cases we are packing. We are developing heating instructions we will email our families and place on our website.

BottleBox Packaging (PR Paper) is a great container made from recycled plastic bottles.

https://www.thebottlebox.com/

How are people rethinking packaging from a sustainability and marketing perspective?

Would someone please define "speed scratch cooking" & what recipes are being used? USDA's?

Jennifer, speed scratch often integrates some pre-made and some fresh, but I’l let folks chime in about what that means for their district :D

There are lots of great recipe resources.. we have some at Center for Ecoliteracy. Chef Ann Foundation has some wonderful recipes. USDA has many, too. We’re working on putting together some recipe ideas given how operations will be going next year.

(Speed Scratch) Baja Fish Taco = Trident baja fish sticks, fresh coleslaw mix, dressing, chipotle mayo, flour tortilla

^ yum

Chef Ann Foundation has some pretty rad recipes. We highly recommend checking them out.

circling back to POS question for onsite meals - are you advocating for cohorts coming to cafeteria to pickup meals or delivering directly to classrooms? if delivering, how would you handle POS and prof. training standards for teachers potentially distributing?

I really like that “Speed Scratch” offers flexibility and middle ground for programs that want to move away from 100% IW, but cannot feasibly make everything from scratch.

Thanks for sharing Erin. I can't wait to eat this Thai Basil LENTIL BURGER!!

Humane Society has great recipes too!

https://www.humanesociety.org/sites/default/files/docs/plant-based-meals-guide.pdf

Wow!

This looks so good! I would have transferred out of Cal Poly to go to your schools in SLO and eat this!

YES!!! Turn students into chefs and turn those chefs into influencers!

Such a great idea, Erin!

would you please share the Thai Basil Lentil burger recipe....

BRAVO Erin!

Well-said, Erin! There’s been so much progress with school food and farm to school — now we are disaster proofing it for any additional challenges ahead :) We can do it!

We became more flexible as an organization.

Erin, Vince, Dominica - You all are AWESOME!

AMEN!

Preach, Erin!!!

This is so spot on Erin!!!

“You never let a serious crisis go to waste. And what I mean by that it's an opportunity to do things you think you could not do before.”- Former Mayor of Chicago, Rahm Emanuel

A great quote Jen!

You are all SO INSPIRING

I agree Mickinzie, I've got tears in my eyes! :)

Alright. I just want you three in charge of the entire federal government.

I feel SO inspired from this call. Thank you for ALL that each of you do!

I needed to hear Americans rising up and serving in this way. Thank you. THIS is who we are. So inspired.

Hi all - here is an online link for the Thai Basil Lentil Burger Erin is using https://bit.ly/38JrFOw. Friends of the Earth can send you marketing materials if you decide to serve it! Feel free to email at evaughan@foe.org

Thanks, Elizabeth! I want to make this for dinner haha!

Agreed, Amanda! The child nutrition community’s strength and leadership has been an ongoing source of inspiration and optimism :)

Thank you all for your great ideas and inspiration!

Excellent to reinforce the roll of Nutrition Services with the COVID solution. Thank you for sharing the recipe and the encouraging messages of this call.

Thank you!

Yes, great resources thank you!

Erin, Dominic, Vince, thank you for the inspiration and leadership

Thank you all for the inspiration!

Thank you to our panelists, and to everyone for great comments and questions.

Thank you so much for the ideas!

Thank you for all the great information. Rialto sends love to all our extended Nutrition Family :)

I think I know what I’m doing with the lentils in my pantry this weekend..

This has been such an inspiring call. We have a few minutes left for some open discussion. Feel free to unmute or type into this box with any stories, questions, or points of discussion. We’d like to hear from you!

Also please share: What is one thing you are going to take away from today’s call?

How are districts handing WATER?

Water is going to be discussed in the town hall meeting on Tuesday.

Any innovative ideas around how to claim multiday meals at a curbside pick-up model under NSLP (non CEP)

That’s good to know, Fausat! Michael some planning for bottled, or partnership with Path Water. Some have hydration stations and are raising funds for reusable water bottles. Some partnering with local orgs for resusable water bottle donations.

CDE townhall? :|

Tuesdays at Two, Michael

Yes

Hi Everyone: We may go over a few minutes today for q&a — please stay with us as you have time, but no problem if you have to hop off :)

Classroom distribution

A listserv is coming out today from CDE with the login link and information about the panelists for our next Tuesday@2 Town Hall

Thank you CEL: Jen, Erin, Vince, Dominic- Excellent work: We are using your worksheets and guidance as we plan as our go to resource.

We are doing breakfast and lunch in the classroom at all grade levels next year and teachers will roster. Unitized meals. We will make a training video and it will be included with their Keenan training so there is a trail that they have been trained.

*Note: Prof standards training are not required for teachers as they are considered “volunteers” for the program, similar to after school program staff. If you need the exact language we have this from fighting a recent audit finding (that was overturned). Still need to train teachers - but don’t need to track with Prof. Stnds.

can you share more about the google form you use for ordering meals?

We can link the form in the follow up email if helpful :)

Erin, which software did you try?

the Thai Basil Lentil Burger recipe with crediting....please

thank you!

will do

Thanks :)

If you have time after this call - there is a #LunchChat on Twitter with @FoodCorps and @FarmtoSchool.

With families affected by COVID, anyone experience higher poverty district-wide?

Jennifer - Erin is using 2 M,Ma for the 4oz lentil patty.

exactly...that's what I was getting to...CEP

anyone have a curbside meal counting and claiming policy for NSLP yet?

could we have the recipe for the burger please

Repost of recipe: Hi all - here is an online link for the Thai Basil Lentil Burger Erin is using https://bit.ly/38JrFOw. Friends of the Earth can send you marketing materials if you decide to serve it! Feel free to email at evaughan@foe.org

You can go to mealscount.com to help with some CEP grouping calculators. Developed by California Food Policy Advocates. Great resource!

my entire district is cep...did so by grouping

Thank you!!!

Thank you everyone! Great call and panel!!!

Hats off to you all! so impressive —

We will send this recording, the slides, and a few resources including the Center for Ecoliteracy Back to School Planning Matrix as follow up resources. Thank you to our panelists and for everyone here!! We love this group and appreciate all of you spending the time with us today!

Tools to Optimize CEP Grouping and Funding webinar tomorrow on using a new CEP grouping tool https://www.cde.ca.gov/ls/nu/toolstooptimizecep.asp

Aw thank you Lena <3

Good Luck to All of US!!! Stay Safe...………… :-)

You can join as a PRO member of LunchAssist at lunch assist.org

thank you for the positive outlook to keep the "nation's security"

thank you!!

thank you!