Diane Harris, Ph.D., M.P.H., C.H.E.S.Centers for Disease Control and Prevention

Division of Nutrition, Physical Activity and Obesity

ASTPHND Conference Call

March 1, 2011

The conclusions in this presentation are those of the author and do not

necessarily represent the views of the Centers for Disease Control and

Prevention.

Outline• LMSB2S

– Partners & goals– Website– WH involvement

• Current salad bar use– Evaluation– Relationship with fed nutrition guidelines

• Role of F&V Coordinators

Long Beach, CAOctober 12, 2010

Let’s Move Salad Bars to Schools Launch

November 22, 2010

Salad Bar Timeline• February (‘10) – United Fresh Produce Assn. announces

“A Salad Bar in Every School” campaign• March --• April – NFVA Meets with White House – “Big Idea”• June – NFVA supports “A Salad Bar in Every School” as

an Alliance initiative• July – USDA supports initiative and promises to develop

guidance on food safety and reimbursement for schools• August – Proposal to Sam Kass at White House; Whole

Foods Market launches Great American Salad Bar Project in conjunction with Ann Cooper

National Fruit & Vegetable Alliance

www.nfva.org

United Fresh Produce Association

• Collecting donations from produce industry

• To date have donated 60 salad bars to schools in 12 states

http://www.unitedfresh.org/programs/salad_bar_campaign2010

Salad Bar Timeline• February (‘10) – United Fresh Produce Assn. announces

“A Salad Bar in Every School” campaign• March --• April – NFVA Meets with White House – “Big Idea”• June – NFVA supports “A Salad Bar in Every School” as

an Alliance initiative• July – USDA supports initiative and promises to develop

guidance on food safety and reimbursement for schools• August – Proposal to Sam Kass at White House; Whole

Foods Market launches Great American Salad Bar Project in conjunction with Ann Cooper

Whole Foods Market & The Lunchbox (F3 Fdn.)

• Raised $1,4 million• Donating 500+ salad bars

http://www.saladbarproject.org/

Salad Bar Timeline II• August – UF/CDC meets with Aramark in Philadelphia; 1st

conference call with Chartwells • September – White House submits proposal to form new

coalition with NFVA, F3 Fdn., Whole Foods; End of Whole Foods fundraising campaign

• October – Agreement to form coalition & tie to Let’s Move (Let’s Move Salad Bars to Schools); UF Policy Conference; USDA releases salad bar memo

• November – Meeting with Ann Cooper in Boulder (CDC, UF); USDA/FNS requests UF to organize meeting with salad bar experts; First Lady launches “Let’s Move Salad Bars to Schools” in Miami

White House Proposal

• Initial stakeholders:– Partnership for a Healthier America (PHA),

NFVA, F3, [Whole Foods Market (WFM)]

• Install a minimum of 6,000 salad bars in 3 years

http://www.ahealthieramerica.org/index.php

White House Proposal Pillars• Criteria

– Incentive prize for bronze level HUSSC– Other schools in NSLP can apply – prioritized based on

% free/reduced & commitment to salad bars

• Website– One landing page which pushes visitors to salad bar site

– run through PHA– F3 runs “back of house” operations – application,

donation process

Salad Bar Award• A portable 72 inch 5-well insulated salad bar with

two tray slides– four 4-inch deep full pans with covers

– eight 4-inch deep half pans with covers

– eight 4-inch deep quarter pans with covers

– five buffet chilling pads

• 24 serving tongs and 24 serving spoons• Four squeeze bottles• One cutting board • One chef's knife, one paring knife, one peeler• One digital pocket thermometer

White House Proposal Pillars II• Application process for school and for district

– 1 page application online– Committee consisting of 1 team member from each partner

will approve– F3 will distribute salad bar to school

• Branding/Messaging/Partners and Financial Sponsors– All logos appear on website (NFVA not CDC)– WFM and UF recognized as inaugural financial supporters –

future supporters also recognized

White House Proposal Pillars III

• Financial concerns– F3 full responsibility and oversight of website

• Financial burden + staffing• Administrative costs compensated

– F3 non-profit entity with financial oversight and responsibility of program

• Transparency

Salad Bar Timeline II• August – UF/CDC meets with Aramark in Philadelphia; 1st

conference call with Chartwells • September – White House submits proposal to form new

coalition with NFVA, F3 Fdn., Whole Foods; End of Whole Foods fundraising campaign

• October – Agreement to form coalition & tie to Let’s Move (Let’s Move Salad Bars to Schools); UF Policy Conference; USDA releases salad bar memo

• November – Meeting with Ann Cooper in Boulder (CDC, UF); USDA/FNS requests UF to organize meeting with salad bar experts; First Lady launches “Let’s Move Salad Bars to Schools” in Miami

Video from Miami Launchhttp://www.unitedfresh.tv/

Salad Bar Timeline III• December – Buildout of www.saladbars2schools.org

functionality; reauthorization of Child Nutrition• January (‘11) – Launch of application form on

www.saladbars2schools.org; conference call with Sodexo; assistance to CPPW San Antonio; new proposed rule for school meals nutrition standards; discussions with School Food FOCUS

• February – Whole Foods announces commitment to LMSB2S; first anniversary of Let’s Move with multiple mentions of LMSB2S; revised USDA salad bar memo; ASTPHND funding

www.saladbars2schools.org

Continuing Activities• Communication Plan/Promotion

– Stakeholders and potential sponsors

• Evaluation– Guidance to programs– Potential from large school food management companies

• Fundraising & Partnerships– Responsibility, resources

• Food Safety– Additional guidance, training to school staff/students

Additional Potential Partners

• School Nutrition Association – working through DASH (also National Food Service Management Institute)

• National Environmental Health Association/Food-Safe Schools Coalition – has helped with understanding NSF standards

• School Food FOCUS – helping to provide information on barriers, motivations in selected large urban districts, hosted call

• Culinary Institute of America – United Fresh working with

• National Farm to School Network – requested partnership

HOW ARE SALAD BARS BEING USED?

New York City

St. Paul School DistrictExpanded Choice Bars

http://ns.spps.org/sites/3045cf14-0431-4dc4-af6f-c79a83745084/uploads/FoodManagement.pdf

Food Management July, 2010

Aramark’s Cool Caf Fruit/Vegetable Bar

Before After

East Greenwich, RI

Claim up to 50% increase in

F&V consumption

Sodexo A to Z Salad Bar

• From apples to zucchini – and everything in between

Salad Bar Use

• Complete reimbursable meal

• Fruit and vegetable component

• As part of farm to school program (local produce) vs. conventional

• Role of commodity foods/proteins

• Ability to serve special diet needs

Behavioral Economics

or “Nudges”

http://www.nytimes.com/interactive/2010/10/21/opinion/20101021_Oplunch.html?ref=global-home

BRIAN WANSINK, DAVID R. JUST and JOE McKENDRY (Cornell Univ.)

EVALUATION OF SALAD BARS

Evaluation of Salad Bar Programs

• 24-h food recall study in children from low-income households in LAUSD– Increase in frequency of fruits and vegetables

consumed during the day (change almost all due to increase at lunch)

– Intake of energy, cholesterol, saturated fat, total fat significantly lower in children after introduction of salad bar compared to before

Slusser et al, 2007 Pub. Health. Nut. 10(12):1490

Evaluation of Salad Bar Programs II

• Riverside Unified School District Farmer’s Market Salad Bar

• Used in 29 of elementary schools in district• Focuses on local food• Includes hands-on educational activities (Harvest

of the Month, taste tests, etc.)

– Students who choose the salad bar eat more servings of F&V than students who choose the hot bar

http://www.center-trt.org/

HOW DO SALAD BARS FIT INTO NUTRITION GUIDELINES?

White House Childhood Obesity Task Force Report

• Recommendation 3.4: Schools should consider upgrading their cafeteria equipment to support the provision of healthier foods, for example, by swapping out deep fryers for salad bars.

Healthy Hunger-Free Kids Act of 2010

• Performance-based increase in reimbursement rate (six cents per meal) to help schools meet the upcoming revised school meal standards

• National nutrition standards for all foods sold on the school campus throughout the school day

• Model product specifications for commodity foods used in school meals

• Provides mandatory funding for farm-to-school programs

• Proposed Rule issued 1/13/11• Follows IOM Recommendations• For breakfast, doubles fruit to 1 cup/day• For lunch, increased amount & variety of F&V:

– ¾-1 cup of vegetables PLUS ½-1 cup of fruit/day– Weekly requirement for dark green and orange vegetables and

legumes– Limits starchy vegetables to 1 cup/week

New USDA Standards for School Breakfast & Lunch

HealthierUS Schools Challenge

• A different vegetable every day of the week – All servings must be at least ¼ cup.

• A different fruit every day of the week (fresh, frozen, canned, dried, or 100% juice)– All servings must be at least ¼ cup.

• 100% fruit juice can be counted as a fruit only once per week

Questions?dmharris@cdc.gov

“When food is fresh and user-friendly, when the salad bar smiles with colors and varieties, kids don’t have to be coerced into eating”-Rodney TaylorRiverside Unified School District

Salad Bar Task Force

• Carol Voss (IA)• Mary Ann Ellsworth (NJ)• Donna Speed (MS)• Lisa Gemlo (MN)• Betty Sun (CA)• Diane Golzynski (MI) • Star Morrison (WY)