Food Distribution Program on Indian Reservations (FDPIR) Food Package Review Work Group June 14, 2017

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1 Meeting Minutes Meeting Date: Attendance Voting Members Carmen Robertson (SWR Nutritionist) x Joe Van Alstine (NAFDPIR President) x Charles "Red" Gates (MPR) x Judy Fisch (NAFDPIR Parliamentarian) x Connie Martinez (SWR) Julie Skolmowski (HQ FNS) x Darren Webb (MWR VP) x Lorraine Davis (WR) Desiree Jackson (WR Nutritionist) x Marisa Fuller (NAFDPIR Secretary) x Gloria Goodwin (MWR) x Mary Greene-Trottier (MPR VP) x Graydon Yatabe (CDC) x Peggi Bazant (MWR Nutritionist) x Jaime Prouty (NAFDPIR Treasurer) x Perry Martinez (SWR VP) x Jana Millner (MPR Nutritionist) x Ray Capoeman (WR VP) x Non-Voting Members Support Staff Barbara Lopez (HQ FNS) x Janice Fitzgerald (HQ FNS) x Holly Prestegaard (WR FNS) Laura Castro (HQ FNS) x Jessica Creed-Capsel (MPR FNS) Lindsay Williams (HQ FNS) x Matthew Martin (HQ FNS) Richard Burley (SWR FNS) Samia Hamdan (MWR FNS) Discussion Items I. FDPIR Open Forum a. Feedback During the June 13, 2017 FDPIR Food Package Review General Session, the Work Group received feedback from conference attendees. Please refer to Attachment A FDPIR Food Package Review General Session Feedback for a summary. II. USDA Foods Update a. 100% White Whole Wheat Flour Work Group members voted on the April 5, 2017 meeting to tighten the specification to only allow for 100% White Whole Wheat Flour in the food package and phase out 100% Whole Wheat Flour. Inventories of the 100% Whole Wheat Flour will need to Page 1

2 be drawn down first. FNS is on track with making this change and estimates a Fall time-frame for availability. b. Bakery Mix Work Group members requested a smaller pack size for the existing 5 lb. bag of bakery mix currently available in the food package. FNS confirmed that a 20 oz. bag is available from the same vendor and will be ordered for Fall or Winter deliveries. This change will revise the guide rate distribution schedule for bakery mix and allow for one 20 oz. bag/per person/per month to be distributed. A work group member requested to see the nutrition label for the 20 oz. bakery mix for their review. c. Farina The existing 14 oz. pack size of farina will be increased to an 18 oz. size pack size, per an industry retail change. This change will not impact the guide rate for farina distribution. d. Tortillas A label will be added to the existing whole wheat tortillas. Delivery of the tortillas with the label is July FNS will confirm if a barcode will be included on the label. e. Milk Consolidation In February 2017, FNS consolidated the milk category. Households may now choose any combination of skim evaporated milk, instant nonfat dry milk and UHT milk, up to 8 units per person/per month. Work Group members shared this change has been positive and well received. Additional attendees to the meeting agreed. III. USDA Foods Specification Updates a. Cream of Mushroom Soup FNS is currently working with the Agricultural Marketing Service (AMS) to improve the cream of mushroom soup. The specification for the product has been updated to reflect the Work Group s request for a condensed product with visible mushroom pieces. AMS is performing vendor outreach to identify suppliers who can provide soup that meets the revised specification. Work Group members requested FNS send the revised specification for cream of mushroom soup for their review. b. Lower Sodium Beef Stew The new specification for lower sodium beef stew has been finalized. Vendors bidding on the next round of beef stew will need to meet the lower sodium level of 770 mg/serving. Work Group members requested FNS send the revised specification for beef stew for their review. c. Holiday Ham FNS staff shared that a new holiday ham is currently under review to be procured and made available during November and December 2017 as an additional food item in the meat category. Page 2

3 The ham is a boneless pit ham that received favorable results when sampled by FNS and AMS staff. FNS will confirm if the ham is a smoked ham. Photos were available for Work Group members to see. IV. Traditional Foods a. Bison added to meat category As voted by the Work Group members during the November 2016 meeting, bison will be added to the meat category as a choice each month and will count towards the guide rate limit of 3 units per person/per month. FNS will confirm the distribution of bison and share how many pounds of bison will equal 1 unit with the Work Group members. This guide rate change is tentatively scheduled for October b. Wild Salmon Work Group members shared that wild salmon has been positively received by participants and noted its high quality. One work group member asked to put it in the food package as a permanent item. Work Group members requested information on the shelf-life of the wild salmon; while it was popular initially, the take rate has slowed in some programs. FNS is currently working on procuring additional wild salmon for deliveries in FY c. Wild Rice While work group members reported that wild rice was also well received, FNS was only able to purchase limited quantities based on what was available from interested vendors. FNS and AMS will conduct outreach with current and potential vendors soon to discuss a future procurement. FNS will update the Work Group members about future wild rice procurement once information becomes available. d. Catfish FNS shared that catfish would be able to be procured as four 3 ½-5 oz. fillets individually frozen in a vacuum packaging. The catfish would be a farmed fish. Several Work Group members shared that catfish is considered a traditional food. Some Work Group members expressed concern over whether farm raised catfish would be acceptable as a traditional food. Work Group members requested additional information on how the catfish is farmed and nutritional differences between wild and farm raised catfish. Work Group members representing the Southwest will also get feedback from their Region on acceptability of farm raised catfish prior to the next meeting. V. Distribution Data Report a. In a previous meeting, the work group asked to have data on take rates for some FDPIR food items. Work Group members reviewed a sample report prepared by FNS of FY 2016 distribution levels for canned, fresh, and dried fruit category. b. Work Group members requested similar reports for all food package categories with price included by region as well as an overall national report. Work Group members would also like to have information on food losses at the national warehouses. Page 3

4 VI. VII. New Items - Discussion a. Applesauce FNS confirmed that applesauce in a 6-sleeve pack can be procured to replace the existing product currently available in a can and provided photos of the product. The Work Group members present voted 16 0 to procure applesauce in a 6-sleeve pack and phase-out applesauce in a can. FNS will advise the Work Group members on delivery time-frames and corresponding Guide Rate change to include the revised product. Refer to Attachment B: Voter Tally Results for Applesauce. b. Dried Cranberries category review FNS confirmed that dried cranberries is available to procure, however likely not in the small boxes initially requested by the Work Group members. FNS would be able procure a 14 oz. bag of dried cranberries. FNS presented the opportunity to further review the canned/fresh/dried fruit category to help determine if dried cranberries may be a good option to replace dried plums. Keeping both in the package may result in even fewer individuals taking the dried plums, which would likely lead to food losses at the national warehouses and FDPIR local-level warehouses. Work Group members requested information on the nutritional value of and ingredients, including preservatives, in dried cranberries for their review. Other Items a. Shell-Egg Expansion Attendees asked when shell-eggs will be available to additional ITOs. There are currently four ITOs receiving shell-eggs in lieu of powdered eggs under a pilot. FNS is expanding the pilot later this year to include nine additional ITOs across four Regions. The programs selected were based on USDA DoD Contract language that allow for shell-egg delivery, and represent a variety of participation levels and distribution methods. FNS will keep the Work Group members updated on evaluation of the pilot in the new sites. b. Suggestions for New Foods The Work Group asked when we would accept suggestions for new foods, both traditional and regular food items. FNS clarified that we typically revisit new food requests during our Fall face to face meeting and establish a priority list. The Work Group also asked for information on dried corn, per requests received from conference attendees. c. Household Demographics The Work Group asked for information on household demographics. FNS will share the Study of FDPIR to provide additional information on household demographics. Page 4

5 VIII. Meeting Adjourned Summary of Action Items 1. ACTION ITEM: FNS will send specification information to the Work Group members for items requested. 2. ACTION ITEM: FNS will provide follow-up information on questions received regarding USDA Foods, including: Nutrition facts for bakery mix (20 oz.), lower sodium beef stew, and dried cranberries. Barcode information on the new tortilla label. Confirmation if the new holiday ham is smoked. Shelf-life of the wild salmon. Case information of the 6-sleeve applesauce and how it is packed. Feedback from shell-egg pilot ITOs on requests received for powdered eggs by participants. 3. ACTION ITEM: FNS will review and share distribution information on bison following existing guide rate requirements for meat. 4. ACTION ITEM: FNS will research how catfish is farmed. 5. ACTION ITEM: Southwest Work Group members will research and share acceptability of farm raised catfish versus wild catfish in their Region. 6. ACTION ITEM: FNS will share the Study of FDPIR to provide additional information on household demographics. 7. ACTION ITEM: FNS will work on additional data reports, as requested. 8. ACTION ITEM: FNS will share potential date for the next Work Group meeting in September Page 5