Marketing Michigan Products to Schools: A Step-By-Step Guide

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National School Lunch Program (Contiguous States)July 1, 2009 – June 30, 2010 10Less than 60 % 60% or more Commodity entitlementPaid $0.25 $0.27Reduced-price $2.28 $2.30$0.1950Free $2.68 $2.70Schools receive federal reimbursement for each paid, reduced-price, and free lunchserved in the NSLP. The rate of reimbursement is one of two levels based on the totalpercentage of lunches (< 60% or > 60%) served two years prior that were free or at areduced-price. Schools are eligible to receive an additional $.02 for each lunch served if60% or more of the total lunches served district-wide in the second preceding year werefree or reduced-price.In addition to federal reimbursement, school food service programs are entitled everyyear to receive USDA foods at a value based on a flat rate per lunch meal served($.1950 for 2009-2010). With nearly 180 different products, USDA foods comprise about20% of the food served in school lunches. Nearly half of USDA foods are processedprior to delivery to schools. 11 Additional surplus agricultural products are offered toschools as “bonus” or free USDA foods as they become available.Other Funding:• Paid meals – cash payment for meals by students who are not eligible for free orreduced-price meals• Competitive foods – all foods for sale that are not part of a reimbursable meal,sold a la carte in the cafeteria or in school stores or vending machines• Staff meals – cash payment for meals by school staff• Catering, if applicable• Grants, like the USDA Fresh Fruit & Vegetable Program, if applicableCostsOften separate from school or district budgets, school food service programs areexpected to be self-sufficient. Food service directors must maintain budgets that at leastbreak even without any assistance from the school’s or district’s annual budget. If a foodservice program turns a profit, that revenue must be put back into the food serviceprogram. In addition to purchasing food and supplies, school food service is oftenexpected to pay for the following:• Labor and benefits10 These reimbursement rates change every year. Check www.mifarmtoschool.msu.edu for updated information.11 California Food Policy Advocates and Samuels & Associates. The Federal Child Nutrition Commodity Program: AReport on Nutritional Quality. September 2008.Michigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu24 of 47
• Utilities• Trash removal• Equipment• Capital improvementsIn 2008, the School Nutrition Association reported that the average of all costs toprovide a school lunch was about $3.00, but schools were only expected to charge$2.00 per “paid” lunch. 12 As federal reimbursements for any meal category (free,reduced-price, or paid) do not make up this difference, school food service must raiseprices and/or seek additional funds through competitive foods or other services to avoidosing money on meals served to participating children.12 School Nutrition Association. “Fact Sheet: Why are School Lunch Prices Going Up?” 2008. Accessed October 2010athttp://www.schoolnutrition.org/uploadedFiles/School_Nutrition/102_ResourceCenter/RunningYourProgram/FinancialManagement/FactSheet(3).doc.Michigan State University • C.S. Mott Group for Sustainable Food Systems • www.mifarmtoschool.msu.edu25 of 47
Page 2: Michigan State University • C.S.
Page 7: Step 5: Begin Selling Your Products
Page 10 and 11: Step 1: Get Started - Farmer Self-A
Page 12 and 13: Tomatoes (cherry, slicing, etc.) T
Page 15 and 16: k. What are your requirements for p
Page 17 and 18: 3. House Packing Facility: receivin
Page 19 and 20: 5. Are baskets, totes, or other con
Page 21 and 22: Step 1: Get Started - Insurance Con
Page 23: Step 1: Get Started - School Food B
Page 27 and 28: Step 2: Build Community Connections
Page 29 and 30: c. Numbers servedBreakfasts served
Page 31 and 32: Educate students about local food a
Page 33 and 34: Step 3: Prepare Marketing Packet an
Page 39 and 40: Are you available to visit school(s
Page 41 and 42: Appendix I - Buying Local: Approved
Page 43 and 44: Appendix II - School Food Programs
Page 45 and 46: Geographic Preference• Provision
Page 47: Appendix III - Sample InvoiceFarm N

Marketing Michigan Products to Schools: A Step-By-Step Guide

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