The Latest Dish on USDA Foods

Transcription

1 The Latest Dish on USDA Foods Christina Riley, MS, RD Nutritionist, Food and Nutrition Service Kathleen Staley Branch Chief, Food and Nutrition Service Dave Tuckwiller Director, Commodity Procurement Agricultural Marketing Service

2 Professional Standards Information Presentation Key Area: Key Area 1 Nutrition Professional Standards Code: 1170

3 New Products for SY17-18 Butternut Squash, Diced, IQF, 6/5 lb Potatoes, Diced, Frozen, 6/5 lb Strawberries, Sliced, IQF, 6/5 lb Blueberries, Wild, Frozen, 8/3 lb Whole Grain-Rich Pollock Fish Sticks Eggs, Liquid Whole, 12/2 lb Peach High-Protein Yogurt, 24/4 oz

4 USDA Foods SY17-18 Reformulated Shredded mozzarella cheese (improve consistency) Canned tuna (added Kosher requirement) Sunflower seed butter (added Kosher requirement) High Protein Yogurt (added sugar limit) Ham Products (decreased sodium limit) Peanut butter, individual portion (improved packaging requirements)

5 We Pay Attention to Trends! Grab-and-go or breakfast in the classroom Individual portion dried cranberries Individual portion peanut butter pouches Orange juice cups Diversity in foods applications Pulled pork Pepper/onion blend Unseasoned chicken strips Clean Label Many USDA Foods highlight the agricultural ingredient in a way that provides a basic profile with light seasonings/marinade/flavoring Over 70% of USDA Foods items have 5 ingredients or less

6 USDA Foods Available List: New Product Preview Sheets

7 North Carolina Staff Visit the USDA Test Kitchen September 2016 Pepper Onion Blend Pulled Pork Sweet Potato Chunks

8 State Agency Meeting October 2016 No Soy Cooked Beef Patty High Protein Vanilla Yogurt Dried Fruit Mix

9 School Food Focus National Gathering December 2016 Dried fruit mix samples in exhibit hall! Gwinnett County culinary students prepare paninis with USDA Foods unseasoned chicken strips

10 SNA School Nutrition Industry Conference January 2017 Florida Department of Agriculture staff pitch in to prepare 5 recipes and show off 10 USDA Foods!

11 Featured Recipes/USDA Foods Broccoli and Mushroom Penne Featuring: IQF broccoli florets, IQF diced mushrooms, and whole grain-rich penne Maple Glazed Chicken Salad Featuring: Unseasoned chicken strips, dried cranberries Pulled Pork Bahn Mi Featuring: Pulled Pork Spicy Chili-Roasted Garbanzo Beans Featuring: Low-sodium garbanzo beans Cinnamon Nachos with Pear Salad Featuring: Whole grain tortillas, diced pears in extra light syrup Dried Fruit Mix Featuring: USDA Foods dried fruit mix

12 Major Cities School Districts go Behind the Scenes March 2017

13 Feedback on Tasting Events 100% of participants rated the tasting opportunities good, very good, or excellent Participants provided tangible product feedback rating flavor, texture, and appearance I wish this was available for more people. Everything was excellent! Kids will love it! Sometimes we are hesitant to order without seeing the product. It s nice to taste the new foods. We were nervous to order, but this is fantastic!

14 Recipe Ideas

15 USDA Foods Specifications

16 Accessing Product Information for USDA Foods All USDA Foods products have a specification defining the parameters for the product to be supplied, which may include: Nutrient Limits (e.g. fat, sodium, sugar) Allergen Exclusions (e.g. no gluten, no soy, no peanuts)

17 What Information Should Be on a Case of USDA Foods? At a minimum: Company name Company/plant location Food item Ingredient list Allergen declaration If Missing, Contact: USDAFoodsComplaints@fns.usda.gov

18 We Want Your Feedback - Send us feedback on how we are doing, ideas for new products, and suggestions for how to creatively use USDA Foods to: USDAFoods@fns.usda.gov - Stop by our booth in USDA Lane (# ) to provide suggestions in our feedback box and answer our questions of the day!

19 USDA DoD Fresh Fruit and Vegetable Program Kathleen Staley Food Distribution Division Program Integrity & Monitoring Branch

20 Objectives Review the history of USDA DoD Fresh Program Explain how program operates Define stakeholders roles and responsibilities Demonstrate the complaint process Provide resources and contacts

21 USDA DoD Fresh Program History Partnership between USDA and Department of Defense (DoD), Defense Logistics Agency (DLA) Leverages DoD s procurement system Provides a variety of high quality, U. S. produced fresh fruits & vegetables

22 USDA Administers USDA DoD Fresh Program DoD Procurement Contract Administration USDA DoD Fresh Program

23 USDA DoD Fresh Program Removal of Administrative Fee Beginning School Year The DoD surcharge on USDA DoD Fresh orders will no longer be deducted from National School Lunch Program entitlement funds in FFAVORS The DoD surcharge, currently 4.6%, has been charged since the start of USDA DoD Fresh Program For example, vendor s price is $10.00, the Case Price in FFAVORS will be $10.00 not $10.46

24 Department of Defense (DoD) How USDA DoD Fresh Program Operates USDA DoD Fresh Produce Vendors U.S. Produce Growers Recipient Agencies

25 Stakeholders Roles and Responsibilities U.S. Produce Growers USDA DoD Fresh Produce Vendors Recipient Agencies Department of Defense (DoD) Only U.S. grown produce Update and enters available produce items and prices into FFAVORS weekly on Sunday Encouraged to offer local items and list each items State of Origin Ensures produce meets grade and size requirements (i.e. U.S. No. 1, 125 count) Vendors offer variety of produce items & pack sizes Provide weekly produce news report on market conditions, product availability, price fluctuations, and list available local produce items in FFAVORS catalog Places orders in FFAVORS Contracts with USDA DoD Fresh produce vendors Verifies Pricing DoD maintains quality standards through vendor Produce Quality Audits Inspects produce at time of delivery Contact DLA Service Representative, vendor, and State Distributing Agency within 1 business day about produce quality, condition, availability or delivery issues Must provide safe and effective storage/handling of the fresh fruits and vegetables Ensures USDA DoD Fresh produce vendors comply with contract requirements Follow food safety practices (GAP audit) Schedules and provides timely delivery of high quality produce to Recipient Agencies Receipt produce order in FFAVORS within 5 days of delivery Resolves complaints and provide customer service Regional staff to assist with comments, questions, and concerns with purchases and deliveries Packaging-new, unused cartons Package markings, pack date, traceability to grower Provide customer service Resolve complaints Utilize produce as part of the National School Lunch Program Pays USDA DoD Fresh produce vendors

26 USDA Responsibilities Administer USDA DoD Fresh Program Provide DoD list of receiving agencies and total entitlement allocations Monitor entitlement utilization Ensure Recipient Agencies follow established policies & procedures Maintain Fresh Fruit and Vegetable Order Receipt System (FFAVORS) Pay DoD for produce Work with DoD to resolve complaints

27 DoD Responsibilities Solicit, evaluate, and award contracts Notify USDA and States before contract solicitations Establish reasonable contract maximums To allow for additional volume & delivery sites Support vendors to provide local produce

28 DoD Responsibilities Work with vendor and USDA to resolve complaints Ensure vendors comply with contractual requirements Address vendor performance issues Conduct customer service surveys

29 State Responsibilities Communicate program to schools Provide USDA with the allocation amounts and school delivery locations Enter school allocations into WBSCM Monitor school spending and reallocate as needed Work with USDA and DoD when vendor or quality issues arise

30 Recipient Agency Responsibilities Place produce orders in FFAVORS, meet minimum order requirement Order domestic produce in-season Inspect produce at time of delivery, reject poor quality product, report any issues

31 Recipient Agency Responsibilities Receipt in FFAVORS within 5 days Contact DLA Service Representative, vendor, and State within 1 business day about produce quality, condition, availability or delivery issues Work with USDA and DoD when vendor or quality issues arise Provide safe and effective storage/handling of the fresh fruits and vegetables

32 Produce Vendor Responsibilities Only offer U.S. grown, U.S. No. 1 or better fresh fruits and vegetables Upload weekly catalogs, including state of origin and pricing information Provide weekly produce news report on market conditions, product availability, price fluctuations, produce handling tips Respond to customer requests for new items

33 Produce Vendor Responsibilities Provide timely delivery of high quality fresh produce Provide ordered product without substitutions; communicate with customer if product is not available Promptly report recalls to customers Promptly resolve customer complaints

34 Produce Quality and Variety DoD maintains quality standards through vendor Produce Quality Audits Vendors required to follow food safety and food defense practices Vendors offer variety of produce items & pack sizes Encouraged to offer local items

35 Provides information on produce: Price Availability Market Condition

36 USDA DoD Fresh Complaint Process Report issues with produce quality, condition and delivery to: DLA Service Representative Produce Vendor State Distributing Agency Important that issues are documented If issues are not resolved, contact: USDA Foods Complaint Team

37 USDA DoD Fresh Complaint Process State Distributing Agency Recipient Agencies DLA Service Representatives USDA Complaint Team Produce Vendor DLA Philadelphia

38 Best Practices Using USDA DoD Fresh Order domestic produce in season Inspect produce at time of delivery Contact DLA Field Representative, vendor and State Distributing Agency for issues with produce quality, condition or delivery Keep State Distributing Agency informed of all issues

39 Resources & Contacts

40 USDA DoD Fresh Website

41 DLA Troop Support Subsistence Field Representatives *Updated March 2017

42 USDA Foods Feedback Contact Information Hotline:

43 Business Management Improvement Initiative Dave Tuckwiller Director, Commodity Procurement USDA Agricultural Marketing Service July 10, 2017

44 Business Management Improvement (BMI) Business Process Review/Re-engineering of the USDA Foods program Sponsored by USDA (FNS & AMS) Initiated October 2015

45 BMI Goals Transform the USDA Foods supply chain business operations More efficiently order, procure and distribute USDA Foods and increase value to customers/stakeholders Address program, industry and technology challenges Integrate more seamlessly with industry and NSLP commercial operations

46 BMI Approach Participation from all USDA Foods stakeholders Document current challenges Document current processes Document to-be processes Validate to-be processes Implement to-be processes

47 Timeline of Activity Since Oct individual interviews 1 day Accelerated Solutions Environment activity with stakeholders - Jan As-Is workshop with stakeholders Feb-May To-Be workshops with stakeholders May-Aug day Accelerated Solutions Environment activity with stakeholders - Aug 2016 Contractor-Prepared Business Case Approved by Project Leads March 2017

48 To-Be Solutions

49 BMI Change Model Direct Delivered Current Process Order placed with USDA by State (in full truckload quantity) USDA attempts to purchase order (yearly, monthly, quarterly) Contract is awarded Orders that vendors could not supply are cancelled, moved, or re-solicited (creating administrative work) Contract administration vendor must arrange transportation and deliver Product is delivered within a 15 day window Payment is made Proposed Process Forecast of need is submitted by State USDA purchases product based on forecast Long-Term Contract is Awarded Order Placed with USDA by State and forecast adjusted (less than full truckload can be accommodated) Transportation is arranged (from USDAcontracted distribution center if needed) Product is delivered on a scheduled delivery date Payment is made

50 BMI Change Model Processing Current Process Order placed with USDA by State & often updated by USDA USDA attempts to purchase order (yearly, monthly, quarterly) Contract is awarded Orders that vendors could not supply are cancelled, moved, or re-solicited (creating administrative work) Contract administration vendor must arrange transportation and deliver Product is delivered within a 15 day window Payment is made Proposed Process Forecast of need is submitted by State USDA purchases product based on forecast Long-Term Contract is Awarded Processor determines bulk product need from USDA vendor Transportation is arranged (by USDA or vendor) Product is delivered on a scheduled delivery date Payment is made; forecast is adjusted upon sale of finished goods to schools

51 Significant Changes Affecting Schools Demand forecasting Pallet quantity ordering for Direct Delivered Reduced inventory and administration for Processing Potential for sampling USDA Foods Improved customer service

52 BMI Timeline SY 17/18 Implement quick wins small process improvements that require no funds/regulatory changes Provide multiple opportunities for feedback Begin to conduct pilots as proofs of concepts Develop overall implementation plan and specific project plan for ordering/procurement system updates, operating procedure development, and communication

53 BMI Timeline SY 18/19 & Beyond Develop tools Communicate change Implement change

54 Questions?