2013 Colorado Summer Food Service Program

Mobile Feeding Sites

Increase your feeding sites by thinking outside of the box!

Park Pools Community or Rec

Centers Playgrounds Libraries Apartment complexes

Churches Housing projects Camps Schools Migrant centers Mobile home parks

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RuralTo reach children living in rural areas

Rural

PocketsTo reach children living in pockets of poverty

Purpose

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Pockets of Poverty

To determine pockets of poverty the following sources may be used:

1. School data2. Census Block Group (CBG) data

OR

State Agency approved data such as; local zoning data, housing authority information, and economic surveys.

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Rural

The use of nontraditional means of meeting the nutritional needs of low-income rural children during the summer is encouraged.

Question:

Will you bring the site to these children?OR

Will you bring the children to the site?

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To bring the site to children:

The bus and/or mobile feeding vehicle stops in a number of places and provides meals to children at each stop along its route, with the children eating on or near the bus and/or mobile feeding vehicle .

(1) Each stop must meet site eligibility criteria(2) Meal service must be supervised(3) Meals must be consumed on site (4) Times of meal service must be established(5) Food safety must be ensured and State and local health and safety

standards must always be met(6) Vehicle drivers must have the appropriate motor vehicle licensing(7) Efforts should be made to inform residents along the route of the

program’s availability.

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To bring children to the site:

Children transported by bus or vehicle to a designated meal service site. (1) Children must be transported safely in vehicles in good condition by

properly licensed drivers.(2) The site must follow all SFSP regulations(3) In accordance with the definition of “Operating costs” at Section 225.2, the cost of transporting children to feeding sites in rural areas is an allowable operating cost

PlanningHoldingServingDiningFood Safety

• Hot & cold storage• Pans & utensils• Seating & awning• Hand washing station, gloves, & thermometer

Preparing foodDriverServing foodMonitoring

• Hot or cold meals?• Licensed• Set up, serve, & pack up• Preoperational, first week, & within first four weeks

Operational

Administrative

• Food• Equipment• Gas• Vehicle• Kitchen & Site Labor• Driver

• Office Staff –bookkeeper & secretary• Monitors• Administrator

Equipment

Staff

Costs

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Colfax Community NetworkColorado Springs D-11

Food Bank for Larimer CountyFood Bank of the Rockies

Jefferson County School DistrictMapleton School District

Thompson Valley School District

Sponsors That Implemented A Mobile Feeding Plan In 2012:

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As traditional summer school programs have declined, so has transportation to school sites. This impacted participation at summer school sites for various reasons:

Parents were either unable or unwilling to drive children to school when no other program available.

Many children had to walk long distances to school sites.

Hot weather making it unappealing to walk even short distances to school sites.

Major streets to cross making it hazardous for children.

Colorado Springs D-11

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These conditions set the stage for outside the box thinking and the resulting implementation of mobile summer food service sites. If children couldn’t get to the program sites then the program would go to them. Mobile site selection was based on the following criteria:

Geographical location with 51% or more documented free and reduced population.

Driving time and distance from central kitchen Possible participation numbers The ability to not only provide eating area but

coverage in the event of inclement weather.

Colorado Springs D-11

Janine Russell Assist Dir. Food & Nutrition ServicesColorado Springs School District 11719-520-2930

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Each Truck has the Following Equipment:

Item Purpose Approximate Cost6’ polypro. table Serving area $49.95Heavy duty vinyl tablecloth Serving area $5-10.00Milk Barrel- holds 100 ½ pt. cartons Freezer panels keeps milk cold Western Dairy Assoc.Pan rack, 5” tall Holds pans of food for route $700+Insul Ice pillows Keeps food cold on pan rack $172/case – case covers 3 racksInsulated rack cover Keeps food cold on pan rack $287 per coverSheet pans or cambro containers Holds food on pan rack $10+ per pan5 gallon water vat with spigot Water option for meal $40+Food thermometer Food safety $4.00Alcohol wipes for thermometer Food safety $5.00 for box of 100 or soHACCP Daily Temperature log Food safety Small three ring binder to hold logs Food safety PolyJohn portable hand washing station

Hand washing $434.00

Or –5gal beverage container with spigot

Hand washing $180

2 gallon bucket to catch grey water Hand washing $2.00Plastic shoe box container with lid Holds single fold paper towel $1.00Hand soap Hand washing $1.00+Hand Antiseptic gel or liquid Child use before meal service $1.0030 gallon trash can with bag liner Holds trash $30+First aid kit Employee safety $15.00Serving utensils Food safety Serving gloves Food safety Meal program paperwork/ clipboard Program Pens, pencils, steno notepad, stick notes

Program

Signage – Justice for All , Meal time, meal consists of , etc.

Program

Table top sign holders Program Briefcase to hold all office items Program Truck banner advertising SFSP Program $40+Cell phone Safety and program Smiling faces Program

Many of the items listed may be obtained from a kitchen site without added equipment expense.

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D-11’s Mobile Site Menu

A two week cycle upscale cold menu was created. The intent was to make this an appealing meal that would entice children to come back. The meal not only had to meet USDA criteria but also had to meet our healthy nutritional guidelines.

Entrée examples:Asian Noodle salad with Teriyaki ChickenBBQ Chicken WrapChef SaladAmerican SubThese were served with either fresh veggies and/or fruit (sourced locally whenever possible), sometimes a side salad such as Potato Salad, and milk.

These items were all produced and individually pre packaged at the central kitchen. Each meal averaged $1.10-$1.32 in food cost.

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D-11’s Mobile Site Training

In addition to our regular SFSP training we held training for our mobile staff covering:

• Food safety and sanitation unique to mobile routes• Customer service aspects of respecting private property management wishes• Rules regarding meal service in city parks

We established good partnerships so that the locations could be used the next year.

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The 2012 Lunchbox Express Operated 9 sites Served 1,620 breakfasts Served 21,232 lunchesThe meals were prepackaged, USDA approved that could be served at locations throughout the Denver metro area such as Parks, Schools playgrounds, Libraries etc… Wherever there are children that need a meal. The bus had a scheduled time to arrive at each site and a scheduled departure time. This schedule allows them to be at multiple sites on the same day. These types of mobile delivery systems are essential to the success of our Summer Food Service Program.

Sheryl Stroup, Operations ManagerNutrition Network, Food Bank of the Rockies

Food Bank of the Rockies

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Food Bank of the Rockies

The cost of a delivery truck (3/4 ton fully equipped with refrigeration and oven units) is approximately $77k. For more information contact Lee who will connect you to their purchasing department.

LEE BOTELER, CMS (Ret), USAFDirector, Nutrition Network Department

Food Bank of the Rockies10700 E. 45th Avenue

Denver CO 80239 Direct: 303.375.5844Main: 303.371.9250

Toll Free: 1.877.460.8504

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Jefferson County SchoolDistrict R-1

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Jefferson County School District R-1

Bus Conversion CostsBench Tables - $2,260.80Generator - $8,437.00PA System - $175.00Awning - $740.90Outside Tables/Chairs - $460.00Generator Instal lati on - $2,312.50Electr ical Instal lati on - $2,450.00 Total : $16,835.40 Graphics - $3,687.40 Grand Total - $20,522.64

Je r r y Jo n e s , Fo od S e r v i c e Fa c i l i ti e s S p e c i a l i s t

Jeff e rson C o u nty P u b l i c S c h oo l s ,Fo od & N u t r i ti on S e r v i c e s

8 0 9 Q u a i l S t , B l d g . 1 , La kewood , COP h o n e : 3 0 3 - 9 8 2 -2 5 8 0 | j a j o n e s@ j eff co .k 1 2 .co .u s

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Kristin BieriPrograms Director

Food Bank for Larimer County

1301 Blue SpruceFort Collins, CO

970-493-4477 office

The Food Bank for Larimer County (FBLC) In 2010, we began to evaluate our county and found that

there were pockets of poverty not being reached through Kids Cafe. In addition, as community awareness increased at our current sites, we received calls from parents, asking if there is a Kids Cafe near their neighborhood. Larimer County is a place where poverty is sometimes hidden. After researching hidden mobile home communities, talking with families, teachers, community programs, school district officials, we decided to launch Kids Cafe into two pilot neighborhood sites.

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The Food Bank for Larimer County (FBLC)

Program Model/Logistics The Food Bank for Larimer County (FBLC) has a central

commercial kitchen in Fort Collins. All meals and snacks are prepared in the commercial

kitchen and delivered by two drivers daily. Food is delivered hot, and placed in electric hot-hold

Cambros boxes at each site. A commercial cooler is provided for each neighborhood

clubhouse where all cold foods are stored. The health department in Larimer County requires each site

be food licensed, which takes about 3 weeks. One paid staff member and several volunteers serve food,

run programs, and complete required SFSP paperwork. Monitoring is done by staff from FBLC.

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The Food Bank for Larimer County (FBLC)

To plan these pilot Kids Club sites, all stakeholders were brought together: The library

The local schoolChurch

Community managementThe meal service schedule was:

At Harmony Road, ADA was 80-100 children, simply walking out of their homes into a safe and close-by clubhouse. At Maple Terrace, a smaller low-income apartment community, ADA was 25-40 children. Another site was added in 2012, Timber Ridge, serving 1,416 lunches and 759 breakfasts during a 10 week program.

Monday and Wednesday Tuesday and Thursday

9:30-10:00 breakfast 9:30-10:00 breakfast

10-12pm Literacy 10-12pm Healthy Kids Club

12-12:45 Lunch 12-12:45 Lunch

Successful sponsors Colorado Springs D-11 Food Bank for Larimer County

Great examples from other states Baltimore, Maryland Chicago, Illinois Fresno, California Omaha, Nebraska

Best practices Model Programs booklet

Food safety equipment Video- How to build a hand washing station

Resources for Mobile Feeding

Colorado

States

USDA

Equipment & Funding

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Children in Colorado need your help.

Over 340,000 children in Colorado are eligible for free and reduced meals during the school year.

Help provide meals to these children during the summer months.

You Can Do It!Create a “Mobile Feeding Unit”

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Sheryl Stroup, Food Bank of the Rockies

Lee Boteler, Food Bank of the Rockies

Kristin Bieri, Food Bank for Larimer County

Janine Russell, Colorado Springs School District D-11

Linda Stoll, Jefferson County Public Schools

Jerry Jones, Jefferson County Public Schools

Abbey Vannoy, Hunger Free Colorado

For providing their ti me and informati on on mobile feeding

Special Thanks to: