[email protected] School Nutrition Town Hall (4) โ€“ CDE 6/30/20

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[email protected] School Nutrition Town Hall (4) โ€“ CDE 6/30/20

(CDE) Afternoon, everyone. I want to welcome you to our Tuesday @ 2 School Nutrition Town Hall, Number Four My name is Kim Frinzell and I’m the director of Nutrition Services with the California Department of Education and I’m so pleased that you joined us today In the room, we have Lisa Melhouse, our Associate Director And Julie BoarerPitchford, who is here helping to man the questions and answers and the computer And we have Gill, who is helping us as well with our IT needs We’re so pleased that you’re here We know that you are incredibly busy We really do feel that these town hall sessions are a really great opportunity for us to provide all of you with important state updates and that you’re also able to hear from your peers as you’re ready to reopen your schools for a new school season And our instructional models are going to look very different than they have ever before And that means that your food service operations as well will be quite different And, so, while each school is so different and unique and there is not a one prescriptive model for the new school season And depending on your facilities, depending on your staffing needs, your student population, local health department rules, State Board, or, I’m sorry, school board policies, your school food service operations will be very unique to your needs But we do know that by having our town hall sessions, our goal is that you’ll be able to take away some very tangible information and be able to apply that in your planning, to work and to help support your teams as you’re providing the meals to our students So before we get started, I’ll just go over a few logistics We are meeting all the lines So we do want to hear from you So you will be able to type in comments in the Q&A section of the Zoom And that’s what Julie is kind of going through those for us and helping to screen that information And we want to be able to answer as many questions and comments as possible So today we’ve actually allotted a little bit extra time for our town hall session We really do want to maximize our panelists today and give them the most time possible to share their models and their insights, as well as their challenges and thoughts for reopening school and their food service operations We also want to use your comments and questions that will help inform future town hall sessions as well as additional communications that, and support that you need from us at the Nutrition Services Division So the, the comments are incredibly important to us We are also recording our town hall sessions and so those will be archived on our website and Julie will be sending you the link in the Q&A section, so you can always, once those are uploaded, you can reference back to them You can also share them with staff and other members in your district as needed So she’ll post that in the chat section And then we know that you get inundated with emails, not only just from us, but from, from wide and large around food service So we have sent out email blasts about our town hall sessions, but we’ve also put it on our webpage and we’ll include that link for you to so you know what the upcoming dates are and can plan accordingly So with that, I am going to start with some state updates And I think the first and foremost is I am personally incredibly pleased and have great relief and knowing that USDA last Thursday issued five new waivers for the entire new school year And that is so, so important And it felt a little bit like Christmas in June last Thursday And it was a good Christmas and I got a pony for Christmas because we have five waivers that will help really support you through your school year and planning for all the different hybrid models of learning instruction for the new school year So we have a slide that we’ll show you that’s up on the screen The first one is the noncongregate feeding And so this will allow you to send meals home and multiple days, It really does help address the hybrid model So if you have some students that are on campus half a day, some that are coming on alternative days, if you’re doing some distance learning, the noncongregate feeding waiver for the school year year is a really key one And it allows you to do multiple meals Kind of coupled with that, importantly, is to have the meal time flexibility so that

kids can take the meals and eat them at home or at another time, not your normally scheduled meal time We were quite surprised and pleased with the parent/guardian meal pickup waiver, as well as the meal pattern flexibility. That one continues to kind of be on a case by case But again, it was extended for the entire school year, so it allows you to plan out the entire school year and not just a month at a time And then the new one was the Offer versus Serve flexibility for high schools. So that is an option We know that that was really a concern for quite a few folks as you’re thinking about COVID-19 and what the meal service will look like So, to have this flexibility, that you do not have to do offer versus serve, especially if you’re trying to think about prewrapped foods, that is a nice option that you can use or not use If you opt to not do the offer versus serve, you’re still offering the five components, unless you opted into the meal time flexibility So, again, I think all five of these waivers that USDA released really do complement a hybrid school model and allow really great flexibility for all of you in your food operations So the other point that I want to really clarify is, throughout the entire COVID timeframe-it seems like many, many years, but it’s been many months-we have actually opted into every single USDA nationwide waiver So I just want to share, you know, we continue to advocate and to push for the greatest amount of flexibility And so we make sure that we’re taking advantage of all the waivers that we’re able to And so we have opted in, as a state agency, for these new five agencies In addition, we’re actually submitting some state specific waivers that I’ll talk about in just a couple of minutes So, another area that I wanted to just mention around all of the waivers is that if you have been operating during COVID-19 and conserving meals during unanticipated school closure, you don’t have to submit a new waiver request for these new, these new waivers that have come out These are extensions into the school year We will be doing a mid-year assessment, just to, we’ll do that, an online kind of assessment to see how things are going, what waivers you’ve been utilizing, challenges that you’ve had And that will allow us to meet our state agency obligation to USDA for reporting back on all the waivers that we have opted into The other point that I think is really important to stress, and I’ll probably say this a few times, is that the five new waivers all relate to school reopening for instructional time, regardless of what that instructional model looks like If it’s distance learning, if it’s kids on campus part day, or kids on campus different days, these apply to the school year for instructional time and it applies to the National School Lunch, School Breakfast, and CACFP So we do anticipate that USDA will be sending out quite a few new waivers, I’m sorry, quite a few question and answers to all these waivers that will help answer many of the questions that we’re getting We have lots of questions and I know that all of you do too So I think the more detail we have, we’ll make sure that we’re able to get that out to you as quickly as possible But one really key point that we want to clarify, and we did just send out a listserv on this, is regarding the transition from operating the Summer Seamless, the Summer Food Service Program during an unanticipated COVID closure that we’ve been operating under and the transition to the National School Lunch, School Breakfast Program when the school year has opened And so really the difference here is that we have had lots of waivers for, through March through August 30 and that is, those are still in effect through August if your school has not opened for a new instructional school year And the school year is really going to look very differently, different for each district You have different start dates, but the day that your school opens for instruction for students, regardless of the instructional model, that is beginning of your new school year And the new waivers would apply then So what that means is that you will be submitting your claims under the National School Lunch and School Breakfast Program, as well as you will need to do meal claiming and collect

meal applications So, I’ll just pause there because this is when I’m kind of glad you’re muted So, you can grumble, and maybe throw a piece of paper at this screen I know that we were all very much hoping that USDA would come out with a universal breakfast that we could perhaps continue to offer, the Summer Seamless through the school year But they do not have the regulatory authority to do that So, you will have to complete your, your applications, your meal applications, unless you’re on a provision Because, at this time, it literally takes an act of Congress to make that change The federal Summer Meal Programs are regulatorily for when school is closed during the summer seasons or if there’s some sort of emergency and there’s an unanticipated school closure So the five waivers do apply again to the National School Lunch, School Breakfast, and when your school year starts, whatever date that is So, while I don’t have a crystal ball-I wish, I wish I did-I have to keep reminding myself, and then I remind everyone else, that USDA has actually shifted fairly quickly I know it might not seem like that And we’ve been advocating and talking with them around the need for what the waivers need to look like for reopening a school, but they made, within about 30 days, they made an about-face in their philosophy Initially, they were really saying no waivers until we know what the reopening of school plans are going to be, to last Thursday when they issued five pretty broad waivers that give us a lot of flexibility for the entire school year So, we will continue to advocate for additional waivers that we feel are really important to help you with a maximum flexibility I don’t have answers to what all those waivers, what will be approved, but we will continue to advocate and to apply for waivers And what I do really want to stress is that USDA has not ruled out any additional waiver So I think, I think there potentially could be additional waivers coming So please, please make sure, if you’re not on a provision that you really looking, you’re really looking at your meal counting and claiming procedures And you need to update those to reflect what your new food service model is going to be for the start of the school year And, again, that’s going to look differently for everyone And I think, again, there’s great value in sharing peer-to-peer And today, I think you’ll hear a few of those examples of what our panelists are thinking about, everything from considering doing preorders for meals, thinking about your point of service when offering multiple days and for distance learning, and what your grab-and-go model might look like So USDA has also issued another COVID waiver and that was for the USDA Food Entitlement and that allows state agencies to choose which school year for determining the 2021 entitlement levels So they gave an option that that we could opt into either use school year 2019-20 or the previous year, 2018-19 We think we know the answer of what we would want to opt into, but we are first kind of looking at the data, just to confirm that we think the 2018-19 levels will be the better option to go And we’re reaching out and getting input on that But we will be opting into a waiver, but we want to base it on actual data first So more to come on that waiver And then we’ve had some questions about how we will be handling the USDA Foods Sweeps And, again, I really do want to commend our Food Distribution team They’ve done just a really phenomenal job during all this to really work with individual school districts to shift around entitlement and make foods available and some changes as your, as your menu planning has dramatically changed And so we’ll be doing the same thing with our Sweeps We’ll be looking at what, how can we offer you the greatest amount of flexibility So we anticipating having a communication out to you quite soon on what that would look like So we’re soliciting that input right now And then, just very late-breaking, today we received a phone message from the Western

Region USDA Office We had submitted a California-specific waiver around extending the at-risk afterschool waiver that ends today, June 30 We asked that that be extended and they have denied that So, unfortunately, that’s been denied at this time But we have submitted another waiver to request that the enrichment for CACFP activities be waived for the school year because that will allow you, then, greater flexibility when you’re thinking about multiple meals and bundling meals to send home with children It would allow you to do this separate program without having the enrichment component requirements So again, we’re feeling very hopeful that that will be approved And we’ll let you know just as soon as we’re notified So, with that, I want to transition just a little bit into some state budget updates And I’ll start with, first of all, we have, the governor did sign the budget It has been a very unique budget season And nutrition was represented in quite a bit of the trailer bill language So, section 94 in the state budget included language that was a lot around COVID and the response of LEAs to help really support schools and students through COVID-19 Section 98 included language regarding classified staff and COVID-19 And it really kind of instructed schools and school districts and other governing boards to really consider and give as much flexibility as possible to avoid layoffs of classified staff in the coming year And they really cited to the fact that there are a lot of flexibility and federal dollars around supporting COVID-19 have been provided in the budget And, so, really wanting schools to think about avoiding layoffs unless for a good cause So this is really a district decision and conversations that you’ll be having, but I wanted to make sure that you are aware that there is that provision in the state budget The other section I want to draw your attention to is section 34 And it admin, that amended Education Code 49550 for school districts and county offices of ed, and then 47613.4 for charter schools And this is around the requirement in California that, to provide a nutritionally adequate meal to needy students and that is one that is eligible for free or reduced-price (F/RP) meals They have added distance learning into that requirement; that was not previously there So this is another reason why we’re very thrilled to have the noncongregate and mealtime flexibility available for all of you, so that you can meet the state requirement to offer a nutritionally adequate meal for distance learning as well Some other news to share around funding in the state budget Our Prop 98 fund, where our disaster claim as well as our state meal reimbursement comes from, if you remember, it seems like again a lifetime ago But if you think back to May, June of 2019, we had to reduce your state meal reimbursement The state budget has allowed that we can now restore that to the 23 cents per meal So, you’ll see that coming through I think we will be receiving that money in July and then those adjustments will be made for the May, June 2019 claims We realize, and we know that you, that so many of you have lost meal reimbursement and have had lost revenue, increased costs, increased fixed costs due to COVID-19 and we were saddened, I think, when the Nutrition, the Child Nutrition portion of the CARES Act was released, and it was very restrictive, and that it could only be used to reimburse for actual meals served And, I’ve shared this before I’m just so proud of our state superintendent He really advocated and be, you know, reached out to not only to the Undersecretary and Secretary of USDA, but also to Congressional and Senate members, federally, to really raise

this issue He shared it with the Governor And I think our budget this year really did reflect that, that this message was heard And so, as you know, in the CARES Act, there are many different provisions And the Nutrition Service team really, under Lisa’s leadership, worked with other members in our budget office and the Department of Finance and legislative staff on weekends and late into the night to work out some language in the bill, in our state budget, that will give us $112 million in the CARES Act that was really earmarked The governor had discretion on how those, how those funds could be used and it will, that money will be used for meal reimbursement So, if you are serving meals due to COVID and unanticipated school closures between March and August, you are eligible to apply for reimbursement, up to 75 cents per meal So that’s, that’s pretty significant We are working on an application It will be an online application It should be out in a matter of days and I really encourage you to apply for those funds And those applications will be due by August 31 So once you see that announcement, please make sure you’re taking advantage of that that funding So, with that, I mean, those are, those are good funding discussions and I think it’s, it’s nice to be able to share that we have some specific funding available for Child Nutrition Just as a reminder, as I said, the CARES Act had many provisions And there was a lot of discretion at the local level for how the CARES funds could be spent And just about all those provisions did include nutrition So, it’s certainly at the local discretion for some of these areas, but please be at the table and make sure you’re elevating the importance of nutrition and the inclusion of your operations in the CARES Act at the local level So, a few other state budget items that I want to just bring to your attention And as you all know, with the economic downturn, our state budget looks very different than we, than it did in January And, so, there’s just kind of an overarching, for all state departments, to reduce travel, to really look at conferences and training and special projects And even though we’re a hundred percent federally funded, we will fall in line with that, not only for cost savings, but also just for safety around COVID-19 So we will be shifting our monitoring, so our Administrative Reviews and other monitoring to majority will be now done off-site We will only be coming on-site for administrative reviews for 2021, if it’s federally mandated to do an on-site observation We have not worked out all the details of what that’s going to look like The teams are working on that now And I believe, I anticipate that I’ll have more to share at our next town hall on what that will look like I do know that we will probably also cover that in our prereview workshops to let you know what you can expect for that But I just wanted to kind of give you that heads-up that we won’t be on sites as often And, as far as traveling for nonessential functions, we’ll be really limiting that as well Another really significant impact in the state budget that I want to make sure that you’re aware of, it called for the moving of the, of some of the early childcare and learning programs, as well as the CACFP Program from the Department of Education over to the Department of Social Services This will be pretty significant for schools that operate CACFP because, as you know, the programs are so intertwined and that will mean that two different state agencies will be providing oversight and doing the reviews This transition is supposed to happen in, by July of 2021 There’s a lot to work out We will be having conversations with the Department of Social Services and I’ll make sure to keep you posted on how that is going But I wanted to make sure that you were aware of that

We have partnered with Department of Social Services on quite a few projects, including the Direct Certification/Medi-Cal project The data, as well as they’ve been the lead each agency for the P-EBT which is going quite well And we’re very pleased to say that USDA did extend the waiver request to extend the application for P-EBT So now families have until July 15 to apply So really want to encourage all of you to promote that with your, your families And there’s lots of outreach materials that are available to help families navigate the system And just keeping in mind that many families that have probably never had to depend on public benefits before, this may be the first time So I think the more resources that we can share with them, it’s really critical So Department of Social Services does have a P-EBT website and Julie is going to add that link in there for you so you know where to get those outreach materials And just we request that you share those widely and broadly within your, your school community So, with that, I just want to thank you for your continued just modeling exceptional commitment to serving our children during these times They, I just am in awe and continue to be amazed at your commitment and really your tenacity to do whatever it takes to make sure kids have meals that they need under any sort of circumstances So I really do thank you so very much And, with that, we’ll kind of transition into our featured panelists And I’m excited about our lineup today It’s, they’re going to share with you what their plans and their considerations are for working through the meal service for the new school year and what their food service operations are going to look like And I think that you’re going to hear some, some great tips and tidbits So, encourage you to jot those down I think that you will glean some really insightful information So our panelists include April Mackill from Auburn Union Elementary School in Northern California And she’s representing a student population of just about, just under 2000 students with a free and reduced-price percentage of about 80 percent We’re also joined by Johnna Jenkins and she’s from the Northern San Diego County from, representing about 4000 student enrollment and about a free and reduced-rate percentage of 82 percent We have Suzanne Morales and her population, student population is just over 25,000 students and just under 71 percent of free and reduced-price eligible students And then, finally, we have Agnes Lally, who is our largest, representing our largest school district today, with 42,000 student population And her free and reduced is just over 81 percent So I want to thank all of our panelists for being bold and brave and presenting, and to help build our community of support as we all navigate the new systems for continuing to offer our valuable meals to students So with that, I’m going to introduce April And if she can unmute and come live so we can all see her, that would be great And I think what is really awesome with April is that her passion for Child Nutrition is really rooted from her upbringing in a very small family farm in Yolo County And she has served in school nutrition since 2014 and, since that time, she’s been faced with quite a few disasters, power outages, COVID-19 And she has really developed a great ability to navigate change and to kind of go through that unknown territory with grace So, April, welcome and thank you And our question for you today to share with our entire community is to share your plan for reopening, what your model is going to be, so the instructional time And, then, what your food service model will look like And what you’re considering and thinking about, point of sale and meal applications, collecting those And then also we would really love to hear from you to share your plans for community engagement

So, April (April Mackill) Hi, Kim Hello, everybody I’ll do one quick edit correction We have in Auburn Union School District, we have schools that range from 42 percent free and reduced meal population up to 87 percent So, district-wide, we’re about 52 percent, like right on that edge of 52 But, other than that, that’s a great, great warm welcome Thank you so much So I’ll talk to you a little bit about Auburn, and I’ll have to tell you, in disclaimer, I prepared my speaking notes and went over them with my superintendent We had everything lined up, it looked like a great thing And this morning, my CBO and I sat down to have our regular Tuesday morning meeting and he said, you probably need to make some changes in your, your plan So, so I have my best laid plan It has already gone awry, but I’ll share with you what it is I have been planning and how we’re going to move forward and roll with this new change So Auburn Union School District (AUSD) is planning on opening fully for school beginning August 12 In response to families’ expressed interest, AUSD has also launched a Virtual Academy for families who prefer not to return to campus learning At this time, it’s estimated about 20 percent of our enrolled students may select that Virtual Academy over campus learning We’re also creating plans for distance learning and a hybrid model, too Right now, the latest, as of this morning, is that hybrid model may be a six-hour a day instruction, two day-a-week on-campus model, with students divided into two cohorts So, one cohort would come on Monday and Wednesday, one cohort would come Tuesday, Thursday and honestly I’m not really sure what Friday is going to look like For meal service, we are planning on reopening our serving lines in a way that is as close to familiar as possible We will be leaning much more heavily on individually wrapped items, including individually wrapped fruits and vegetable options from our distributors This is the first year, the Auburn Union School District will be spending money in the DOD program So I’m very excited to see what options will come through there and help us make our meal service economical For this model to be implemented, we will be observing as much physical distancing as is practically possible To do this, we will be seeking physical markers to help teach our students and adults-because we have to teach our adults-all about proper distancing Examples would be floor decals in the food service area, markers on benches for seating, and signs all throughout campus Additionally, we will make use of outdoor eating areas as much as possible and increase the indoor seating area to allow for more spaced-out seating For example, our current setup is approximately half of the possible seating in use at any one particular time inside the multi-purpose room Meal periods are going to be evaluated and maybe split into smaller groups We may divide different cohorts into play-first-eat-second and play-second-eat-first models until we flip-flopping are groups of children And, lastly, we are evaluating staffing to ensure adequate supervision Now this is not something that is provided with the Child Nutrition Department, but it is very important to be a part of that conversation, especially if you’re thinking about how it’s going to affect your staffing and if one of your cashiers is going to be pulled off the serving line to help clean up a spill, or open 150 packets of ketchup So we will be serving meals in person And we all know how important it is to have accurate and current meal benefit program information We are planning on migrating to an entirely new point of sales software system that already has an online meal benefit program application integrated to it Wonderful thing about that, it’s also integrated to our student information tracking system So as soon as it’s updated with me, it’s updated all across the board We, additionally, we will be doing a mass mailing of paper letters for families early next week, detailing out the applications, the instructions, and a letter of introduction to the meal benefit program for all families in our school district Typically, I would send these letters home during the first two weeks of school And, typically, I would focus on the families who have been part of that rollover period This year we’ll be sending them home much earlier to ensure, as many families respond as possible Some of the factors that have entered into our processes and consideration for our decision making Our superintendent solicited participation from stakeholders across our district We’ve had parents, teachers, certificated staff, classified staff, administrators, and

directors all involved in the planning process We have a master Google Sheet document with multiple tabs This is a landing pad for everybody to be able to update the information Each tab was dedicated to one aspect of the reopening plan Areas included: school structures and schedules, operations, early learning and childcare, personnel, academics and instruction, public health and safety, and whole child supports Within each of these sections were many questions that needed to be addressed to craft a plan to safely reopen schools We participated in many, many Google Meet sessions in our large group and our small groups to work towards a master plan for reopening schools in August We worked to prepare scenarios for reopening schools and we boiled it down to three options, with one main contingency Option number one is a hundred percent distance learning This posed many equity issues for our district They were not easily solved Option number two is a hundred percent campus learning This posed many personnel hurdles to overcome, but was, as we put, as we discovered, the most equitable way to open access to learning for all students Option number three was some form of a hybrid model It could be a split day schedule, a split week schedule, twenty percent of students on campus, fifty percent of students on campus, or some other blend of campus and distance learning This is where we’re at as of this morning, is working with this program The contingency we had to plan for was simple No matter how we go back to school in August, how are we going to handle the possibility of an outbreak on campus or in our community? Basically, how will we replicate a rapid distance learning disbursement to accommodate not being able to be on campus at all? I’ll be honest with everybody There are no easy answers However, based on the community members, community numbers as related to COVID cases, our district is moving forward with scenario two, all campus learning This decision was reached in part because traditional campus learning addresses many equity issues for our students Along with working to reopen doors, we are researching additional safety measures and precautions to put in place for both students and staff Now I’ll talk just for a moment about engaging community partners We have had engagement with community partners, specific to the Child Nutrition Program for a couple of important collaborative services First, we had a collaboration with the Department of Health and Human Services The DHS donated oral hygiene kits for children through a grant project These kits were included as part of a regular meal disbursement kit, so students went home with multiple meals and a new toothbrush Secondly, we had collaboration from the Placer County Food Bank The food bank provided soft copies of resources list for families We printed these and sent them home with regular meal kits These resources included access to a helpline to help families apply for CalFresh benefits if they’ve never received CalFresh benefits before So, when, this was especially important when we had our first round of P-EBT cards going out We had a hotline that people could call and get additional support with walking through the application process And we also sent out a list of free farmers markets for people who are participating with EBT and P-EBT benefits Let’s see We’ll drop back to my notes When we come back to school in August, I plan on continuing the relationship with the food bank, especially I anticipate many families that have become eligible for CalFresh do not know it and do not know how to access the other resources associated with having an EBT card I plan on providing digital information on our website, as well as printed materials sent home with our students Throughout our planning process, we will continue to engage our community and other resources to be sure we are opening our schools in the safest manner for all children in Auburn Union School Districts And we had another short question that I will speak very briefly on related to adequate supervision And I will say that my school district is already in the planning stages for evaluating more hands on deck One project I have on my list is to meet with each school principal and determine a serving model that will work for their school site, either with their existing staff members in the new duty position or recommending additional resources be put towards that position Principles would then make recommendations for additional or different staffing outreach for new duty aides We want to keep in mind that no matter what model of service we’re aiming for, there’s a very real possibility that we will need more hands on deck across the school campuses

and not just during mealtime So I appreciate your guys’ time Thank you so much And I can’t wait to hear what my other colleagues have to say as well (CDE Video) Thank you so much, April And I, what a great example of meeting with your boss today and realizing how nimble and the change, it’s just constant change So I think that’s a great takeaway I think it’s awesome, also, thinking about how you can maximize your entitlement and the DOD program I love your idea of the physical markers for adults and children and outside dining experiences And then the fact that really recognizing the equity issue and the best learning model for all children And I think that social emotional piece is really important, too And then the fact that you did stakeholder input, I think, is just absolutely spot on, so that you have that buy-in for the entire school community And then, finally, recognizing that this is, these are unusual times and all hands on deck across many of the school operations is absolutely essential So, so thank you so much for sharing that Our next panelist is Johnna Jenkins and she is your CSNA president She’s also the food service director of Valley Central Paloma She’s been there since 2019 And a little interesting tidbit that was shared with me, that she’d shared with me before is that she actually started as a physical education instructional aid before transitioning, realizing the errors of her way, to child nutrition So, we’re really glad to have Johnna here today And same question Share your school’s model for instructional learning and then how you’re adapting and aligning your food service operations with that And want to hear your modifications and your insights And then also share your innovative strategies for serving meals So, Johnna I think you’re muted (Johnna Jenkins) Right Okay, there I am Hello, everyone Thank you for having me I just had my meeting this morning with my cabinet and my supporting departments of transportation and maintenance and operations And what we have found out is that the majority of our school district, the parents want their students to come back to the brick and mortar normalcy of the school So, that’s going to be our major plan However, when it comes to feeding students, we are a kind of a unique district of where our main feeding has always been outside So we’re going to go back to that, where teachers and cohorts will have feeding, eating areas to where they can go and eat That hasn’t been a final decision, but that’s one of the options that we have The bigger, the bigger part of our decision making will be how to get the kids to school because we are a transportation district We’re in a rural area, so there’s no walking to school And that’s going to be the biggest hurdle for our team to climb, this getting the kids to school Once we get that number how many kids can get to school, then we’ll better be able to plan on,on down the line on how the feeding situation But my plan so far is I’m going to split my team into a two shift type of workforce so that we will have people on-site that will address the distance learners that need to come in and pick up meals And the earlier crew will be ready to do the grab-and-go type of meals that will consist of sandwiches, wraps, bowl, like bowl-type of entrees that have multiple components in it, things like that that will be easily put in bags and easily to fit the meal pattern to continue out throughout the year I’ve already have class of, schools that have already participated in breakfast in the classroom for a number of years So we already have that model that’s already in place and that structure that where that

will be offered to different sites My plan, moving forward, is once each site, once each of the six sites that I have, the principles and their admin team on-site have a plan, to go and meet with them individually to give them the options that’s what’s best for their site And that would be the grab-and-go, that would be the walk of windows that we have that will still give us the social distancing and the protection that the guidelines are giving us through the CDC Let’s see The vision that we talked about this morning about once we are able to get the kids to school, is their main concern is feeding kids that aren’t, that aren’t on campus And this will be my third, coming up, my third Thursday that we changed our summer feeding to in the afternoon from 4:30 to six And it’s been pretty successful So with that second shift, we would have that capability of continuing that, that the parents that have to go to work that come and, come and pick up their, their students’ distance learning meals for the week And it’ll be something that they’re already accustomed to doing And then I, my staff is already used to provide mess service So, I’m kind of using this summer program as trial and error, to get some of the kinks out and to refine some procedures, to help me move smoother through the school year because we don’t know if there’s going to be hiccups And, you know, we’ll be better prepared to deal with them And I’ll have more people better prepared to deal with them and it won’t just be one person able to deal with those hiccups Other innovative strategies of serving meals If we need to have in-service, I’m talking not about in-service, in-room dining, much like the breakfast in the classroom, but for lunch, that would, I would suggest that for the minimum amount of classrooms due to the added work for the custodial staff But we will have those instances that we will need to offer that service So I would just duplicate my breakfast in the classroom procedures and use it for the lunchtime period Then there will be extended lunch, lunch periods because I already know that principals will be lengthening their lunch period to add, to add smaller modules of lunch times for different groups So it’ll be strategically placing my staff, with the hours that they currently have, and then not adding more hours to their, to my, to my budget, to make sure that those extended lunch hours are covered And that’s pretty much my plan on moving forward It’s, right now, it’s kind of wait and see, to make sure that these plans are going to fit with the site, with what they have, their vision So I don’t want any of my site principals or admin to not be able to get as much as they possibly can from child nutrition and the services that we offer As far as applications, we went to an online application system last year and that was very successful We will start handing out flyers through the summer program, letting people know to go online, they need paper applications, and getting that, the application process going so that people that need that process, that aren’t directly certified will be ready to go, ready to go as of August 20 Other than starting early with applications, making sure that my mobile POS systems are up and running and maybe getting a couple of more POS, the scanners, so that they can utilize their student ID card with the bar so that they don’t have to punch in their numbers Giving out classrooms with the scan bars on them, the sheets of scan bars to help bridge

the time that went from, the time they start school to the time they actually get their ID cards, things like that Make sure that all those services are offered to the classroom teachers and to the principals to make the transition into the new school year a little smoother as far as when it comes to feeding the students So, thank you Thank you for having me If there’s anything else, anybody needs or have questions, just let me know (CDE Video) Great Thank you so much, Johnna And I envisioned when you were talking about all the logistics that everyone has to think about, but I really, what came to mind is like a war room with all these different scenarios If not this, then that and this and that So, I think that’s your, your planning is really so critical that, you know, the notion of, you know, trying to have continuous operation and the shifts, while minimizing or continuing with the number of hours that you have existing, I think that really create, it’s very creative thinking around how to make that happen I love that you, you know, engage the principals in this, the leadership at the schools are so critical for the success of our food service operations And then, you know, the cohorts of different dining so that you’re not, you know, spreading, trying to mitigate any COVID-19 spreading So I think that’s a great, great model You know, it’s really, really food for thought, thinking about those schools that are more transportation-based and what does that that look like The early application for the meal applications and the early communications, I think, is really critical And then just building on successes with breakfast in the classroom And the fact that you’re adjusting your meal times for the pickup so that it’s with the parents’ work schedule, I think is really pretty brilliant And the fact that I love how you coined that you’re using your summer program, meal program as trial and error So you’ll be successful for the school year So, thank you Thank you so much (Johnna Jenkins) Thank you for having me (CDE Video) Yeah So, our next speaker is Suzanne Morales and she is representing a school district in Southern California, and she’s with Placenta-Yorba Linda Unified School District in Orange County And as you all know that Suzanne has been very active, both in California and nationally with the School Association And she’s done a lot of advocacy and leadership around policy development And she’s a registered dietitian, and she saw, again, the errors of her way and came from hospital over to child nutrition and never left And we are really thankful for that We appreciate the leadership and in policy development And I think that she’ll be sharing with us what’s going on in her school district And she’s going to, her specific question is going to be just to discuss the strategies And she’s coined this breakfast to classroom versus breakfast in the classroom So she’s going to kind of talk you through what that model will be along with other hurdles to consider and work through for the upcoming year So welcome, Suzanne (Suzanne Morales) Well, thank you very much And thank you for allowing me the opportunity to speak You know, I was listening to my colleagues and we all have such similar issues that we’re going through and dealing with And COVID, you know, through us all a curve I kind of feel at times like it’s that party game of whack-a-mole, you know, at the fair, where just begin to see the light of day and then they say, no, and then they hit you back down So, you know, kind of goes back and forth But I have found that even though all the planning were doing and listening to my colleagues, I find myself, like, Oh, that’s a good idea Ooh, that’s a good idea So, I think that goes to that one model doesn’t fit all process So we kind of embraced it here as an opportunity to change We thought of, hey, there’s these things we want to do and how can we use COVID-19 to our benefit And so, in listening to the models, they’re very similar Districts are sharing, just as we are There’s a hundred percent back that I think every school district, I know ours is striving for There hasn’t been that decision made There’s the 50/50 models that April had spoken about with the two cohorts The Monday/Wednesday cohort, the Tuesday/Thursday cohort Friday, they said, will be strictly distance learning And so those models are all being tossed around And then there’s also the concern of a hundred percent distance learning and what does that

look like, being, coming back to that So, you know, we wanted to make sure that we really looked at each model What we kind of decided to do was, we’re going to prepare for the worst and figured we could always add the layers back as things either, we got waivers for etc So we started thinking about what were our needs And we realized fiscally our number one need was, before the waiver was announced, that we need to be able to feed kids that weren’t on campus And so we’ve been dealing with that model because it seems the most popular right now What I’m hearing is the 50/50 model where you have the two cohorts and it would be a Monday/Wednesday, Tuesday/Thursday And, again, Friday, no one would be on campus So some of the pieces we looked at, again, financially, we’re feeding students that weren’t on campus And then, of course, AB 77 or SB 98, with the with the new budget model that Ms. Frinzell was talking about, we’re now going to be engaged that we are required to feed those people So I feel kind of comfortable that we started looking at The other things we needed to do was obviously we need to decrease the touch points So what were the big touch points for our students Obviously, the pin pad unit, can’t sanitize the pin pad each time So what were we going to do with that? How do we have social distancing in cafeteria lines, sitting at kitchen tables, or, I’m sorry, at lunch tables, breakfast tables, etc So many of us somewhere in the middle of May, beginning of June started thinking about, oh my gosh, this is going to be horrendous And I felt very alone, other than with my other colleagues And I realized, you know what, this is not for us to all accomplish alone And like Johnna was talking about, engaging principals, and other transportation, and custodial, that that was really important And so what we ended up doing is we met with the assistant superintendents, if you will, the hierarchy over ed services which are obviously over the principles, and said, hey, we can’t do this by ourselves So we want to set up an opportunity where we can meet with all the principles individually And so we were welcomed, which was really nice to be at the table And our assistant superintendent setup and said, all the principles are going to come to you Because how many of us have said, you know, we need to meet with the principal, we have to go, excuse me, go to each and every school site We know those school sites, we might know the layouts, our principles obviously know their school sites And there’s some opportunities we actually do need to go out to the school site, to walk it But many of them, to start them thinking, we thought, we need to engage so that it’s a two-way communication, so that lunch time is a shared responsibility And, while our responsibility is to ensure that our students are safe, get through the line, etc., it’s also the site’s responsibility to make sure there’s enough space, there’s enough time, that they’re thinking about those models because we don’t dictate the lunch schedule, many times So what we did is, my staff and I, we came up with some, you know, talking points And when we met with principals, all of our elementary school principals, we have 21 elementary schools And so each of the principles came in to us And it was really nice, kind of fed in 30 minute spurts We were able to get through all of them in two days, rather than driving all around the district But what we did is we sat down and said, this is what we’re going to do and then we want you to think about these things And that’s what a couple of things I’m going to go over right now So what we said we’re going to do is we’re going to simplify our menu, at least in through December of 2020, just to simplify the number of choices Because sometimes that tends to be a limiting factor for many of our elementary students You, we’re going to go from, at the high schools, we, on the average, have 12 different entrees And so we’re going to limit those also But we’re going to rotate them, so not everything is available every day Same with middle schools, with our 10 entrees or so So we’re going to limit those, but we’re going to continue to rotate them So that’ll help to move the lines along a little faster We’re going to move to a scanable card at the elementary And spoke with each of the principles about their current student IDs Our principles at the middle and high school levels require our students to have IDs So it was just ensuring that, as they get those IDs, and they get them prior to school starting, that the barcode scanner is available for each of them Our elementaries, we talked about the need for, if we have a breakfast program at that particular site, that we would need maybe a card rack

I will have to say, you know, I was in Long Beach Unified for years and their card rack system is second to none So we’re going to use that at three of our elementary school sites that have breakfast Where you set up your card rack by grade and teacher and then alphabetize and number them so children know exactly where their card is each day We talked to the schools, however, about the need to monitor that because, you know, kids can decide to touch every single card or lick their finger, etc So we said we would need from the school, we need some help with monitoring that Many of our school sites only have one person in the cafeteria and they can’t do it all So we needed that help As far as lunch school sites at the elementary, that they would need cards, we’re going to create those cards, using our point of sale system We have a hard card reader, if you will So we, we can actually make the ID type cards, where they’re harder plastic We’re going to have those and the teachers, and the teachers are going to distribute those to the students prior to lunch So they’re just walking them over to lunch Student will scan it and stick it in a container just past the scanner So we’re not touching it at all We’ll sanitize all of those cards And we’re going to put those back in the teacher boxes because, at those sites, we only serve lunch So they only need the one, the one card at the, at that one time Breakfast is a little bit different just because we have them coming onto campus at different times So that was going to help our low touch points We talked to elementary principals about line modification, knowing, in their cafeterias, if they make a U-turn, where they come in, make a U-turn and come back out, that that wasn’t going to be a good idea for their students for distancing purposes So we talked to individual principals, based on how their line was put together and said, hey, we need, would it be okay to come through the MPR, would you be, or the multi-purpose room? Will you be using that for something else, for extra distancing? Many of them said, well, we’re not going to be doing assemblies anyways And so we were able to utilize that because we, the way some of our cafeterias are configured, they can come through the door in the, in the multi-purpose room through there Either that or we talked to them about these double lines are similar We do a lot of speed lines And so we have double lines in many of our schools And so how would that look like for distancing and how we’re going to have to space them We, too, talked about, our district actually came up with, our print shot came, print shop came up with a distancing marker that’s going to be used districtwide, so will be very familiar for the students and the adults, which is very true, April You’ve got to train those adults as well So that would help with our line modification and distancing The other thing I found, too, is that many of our principals, surprisingly, jumped on, especially in our middle and high schools, jumped on that, se need to go back to two lunches And what a wonderful thing for us That worked out great Because we know it’s difficult to feed all of our students in the middle and high schools with only one lunch When they release, some of our high schools are up to 2500 students at a time and they release everybody at the same time And we have the points of sale we have, and they wonder why it takes 15 minutes, 15 whole minutes, to feed 2000 children And obviously we don’t get to them all So, our meal counts are no longer as high as they were when we, say we had, two lunches So we were able to do that We talked to principals about how do we distance and maybe close some of our window lines and add a cart And how we could do that with a point of sale We spoke with our IT to get us mobile hotspots, similar to what they distributed to students between March and June, so that they could get internet services How can we put those onto carts to make sure our points of sale are working Battery packs, if you will, for our existing point of sale so we don’t have to buy additional points of sale or additional tablets If that’s not what we used right now, we’re trying to minimize the amount of money we were spending And then, additionally, how do we expand services beyond school by cohort? And where’s the best place to serve if we were going to serve a grab-and-go type of thing after school As children leave for our cohort Monday/Wednesdays, they leave school on Monday, could they pick up their breakfast and lunch for Tuesday? Because then, on Tuesday, they’ll be on campus and the next cohort will be able to serve them, but they won’t be there the following day So how do we maintain program integrity by only serving students once? And, so, serving them on campus after school seemed like the best way to do that We’re still working through processes

Who’s going to do that service? We have, like I said earlier, we may only have one person doing that How do we work with CSEA is our next jump or hurdle, if you will, for giving some flexibility as far as timing and things And so those are hurdles we haven’t, but we’re just starting July We’re lucky in the fact that we don’t start until September 1 I cringed when you guys said April 12 and I kind of little shiver go up my spine and bless you We’re all going to learn from your, your trials and tribulations as well So, look forward to hearing about those things So what it was able to do for us, though COVID, was that we were able to get two lunches at the middle and high schools We would asking for that forever So that’s good We’re moving to cashless at the elementary, which we have wanted to do for quite some time And so doing cashless at the elementary, we are doing it in the name of sanitation So that’s been really good We’re also going to increase our online We, too, are doing a distance learning school, if you will, that they’ve created for those parents who don’t want to come back to school And so we’re looking at an online order form for that, for our distance learning group, where they could come to a specific location Again, we’re going to be using our, our scanable cards I know Kim had said earlier we’re 71 percent free and reduced We’re actually only 37 percent free and reduced And our school sites range from anywhere from 99 percent, so we do have CEP sites, to 7 percent We have a very diverse population And equity is extremely important to our district because our lower income group, our higher income level feels as though the lower income group gets everything and vice versa So the equity is extremely important in maintaining that, if we’re going to do grab-and-go at the end of the day, that if the student is scanning, that it actually kind of looks like a take-home Starbucks something, so that we actually, for those distance learning students, for the that they’re off cohort, we don’t want it to be overtly identifying our free and reduced students by saying, oh, this is for our free and reduced students We run a nutrition program And we want to let mom and dad know that if your kids are at home and you don’t have time to make lunch for them, hey, we’ve got a grab-and-go ready to go for you also Because that equity is so important across the board And we also want to maintain that our students who are free and reduced, who really rely on those, aren’t embarrassed about doing a pickup at the end of the day, that they’re going with their friends to go pick up their breakfast and lunch, and market that So Kim had also said that I was going to talk a little bit about my opportunity for breakfast to the classroom We’ve been working with principals, especially at our, specifically at our five elementary CEP school sites We wanted to do breakfast in the classroom We have a lot of pushback The other concern we have is some staffing issues And so, in, in the name of COVID and social distancing, one of our ideas was that we would open up breakfast to students who are there early They could absolutely get their breakfast and they could sit But we found that at our five CEP sites, even though there are 100 percent eat at no charge, we were only serving 25 to 30 percent of our students breakfast So we started looking at, well, why A lot of it’s transportation because they don’t get there early enough to have a complete meal And maybe mom and dad are late in dropping them off and so they’re running to class So our idea was that the students who get there very early, because there’s those parents that do work from seven o’clock in the morning, so they drop their kids off even though school doesn’t start, those children could absolutely go and get a meal However, we would leave our cafeteria open so, as students get off the bus, they could come through the cafeteria and go to the classroom Or mom drops them off a little late, they could run through the cafeteria and go to the classroom We spoke with our principals and we’re working through it It’s not a done deal, I’ll be honest with you As those of you who implement breakfast in the classroom, it’s more than leaving the cafeteria open It’s talking to CSEA and custodians It’s talking through concerns with principals, who have concerns with teachers and their contract time I will say as soon as we told them that it could be considered educational minutes, everybody’s eyes opened up and, well, let’s talk then So, it’s a matter of understanding the program and what is the best for your students But also what is the benefit for the teacher, what is the benefit for the principals There’s so much, there’s so many studies and so much research done on how students perform better and how they are more alert and you have less trips to the office and you have less absences And, so, really being able to put that and utilize the resources which we pulled on videos

of principals talking about the benefit, and teachers who were skeptical, but this is the result that they have and those types of things And putting that in front of them We’re in the process of putting together a little video montage of all the, of all of those kinds of things to present to the principals at our Title I and also their CEP school sites So, again, it’s breakfast to the classroom So we’re not waiting until because are kids on campus and we’re not waiting till school begins But it kind of gives that flexibility that they can eat in the classroom We’re working with teachers on how long You know you have your slow eaters So if they say, we need to be done within 10 minutes, then we start with that And that’s a great opportunity for us So I think my caveat here is, don’t try to swallow all of Nutrition Services by yourself They, the collaboration is definitely needed But make sure that you’re saying to your principals and your administration, here’s what I can do Here’s, here’s what I need help with understanding We kind of talked as a group, as Nutrition Services managers, we kind of talked and said, wow, we should do this every year, talking to principles And we kind of came up with a mid-year kind of evaluation We’re going to set together some Google Forms to do that We learned a lot about our own staff at school sites You know, if sometimes, with 33 school sites and I know, when Agnes talks, she’s got even more, probably almost double what I have You know, it’s hard to be everywhere all at the same time But if you don’t hear any squeaky, you don’t go check it out sometimes And your meal counts are coming back right And that seems right You tend to put out fires But having that engagement with our principals has taught us a lot about our food quality It talked to us a lot about how our staff acts and the needs for training in different areas So it was definitely beneficial to engage those stakeholders And other than that, I think I kind of covered everything So, I appreciate the time Thank you so much, Kim, for inviting me (CDE Video) Thank you I couldn’t write fast enough You should see all the notes I have But I thank you for summarizing And I’m so sorry that I misspoke on your free and reduced-priced rate But I love We are not an island So, you know, really have those conversations We are not in this alone So I think that’s really key I loved how you’re looking at this as this time is an opportunity for positive change Looking, finally, you wanted two lunch periods You’re going to get it And go cashless Going to get it Reducing those touch points and scanable cards and the card rack, I think is great And really thinking about equity, as well as marketing And I think that’s a great strategy for marketing the meals to go home as the parents go back to work And, hey, we’ve got meals that you can take home for the kids I think that’s great strategy And simplifying your menu and always, always having a contingency plan So, thank you Thank you so much, Suzanne So, our final panelist today is Agnes Lally with Garden Grove And you all know that she’s been a very active member in the School Nutrition Association, both nationally and in California, as well as with CASBO And she’s been in lots of different leadership positions I don’t know where she gets all her energy from, but she tends to have quite a lot So we’re glad to have Agnes on our panel today And she’s really received many, many accolades over the years for really being been very innovative And, most recently, as a No Kid Hungry Hunger Hero of 2020 So, Agnes, welcome And, again, want to hear your, your district’s plan for reopening, how you’re aligning your food service operations, your considerations And then our question, specific question for you is also to share your plans around staffing, logistics, and schedules So, welcome (Agnes Lally) Thank you, Kim, for inviting me to this town hall webinar First, I want to shout out, shout out to all our nutrition heroes in this challenging time And take this opportunity, want to acknowledge all of my Garden Grow 396 Nutrition Heroes and Team Central, who have served over 1.2 million meals since the beginning of the pandemic, and be able to switch from Plan A to plan Z in a matter of minutes Currently, in my district, are different task forces trying to figure out which hybrid model would work best for student in our community, based on a parent’s surveys My team and I are waiting for the finalization of these models so we could start planning what will be the new normal for students and staff, who are returning in the school in the fall And we don’t start school until late August

So we still have some time to plan So, in the meantime, there are a few areas, areas that we do know And we have begun initial stages of planning, lots of contingency plans These areas are physical and social distancing of work space, entree selection and packaging, and, most important, importantly, our bottom line We know for staff and students’ safe safety, health, physical and social distancing is a must My operation team are in the process of looking at all the kitchen layouts It may be necessary for us to move tables, equipment, to create work spaces that are six feet apart, create directional passageways and lanes that could be a challenge, since some of our sites only have one door in and out of the kitchen In our elementary and intermediate sites, we have a limited amount of space for more than, for no more than three staff members occupying the kitchen during a given period of time So, to create physical and social distancing workflow, we may have to stagger our staff work schedule, depending on the hybrid model For example, while staff may come in later to pass out meals for students, at the same time we can have another staff member prepping meals using the just in time concept And another staff member being the runner A similar concept may apply at the secondary level with multiple points of sales Just like everybody else, as you heard, we will be limiting our menu selection at all grade levels and still maintain the food quality for our customers Looking at a past history, we have pulled the top five favorite entrees and are going to incorporate these students’ favorites food items into a three- or four-week menu cycle At this point, we’re planning to have two entree choices at the elementary level and possible three choices at the secondary level, which is less than what we normally serve, offered We normally serve 20 to 25 items for our secondary level So this is quite a bit of limited in choices And, thanks to the USDA waiver, with the meal pattern flexibility, it will make our planning a little bit easier We will be making more of the same entree selections and doing our best to address special meals We’re planning to prepackage our own meal kits using the Happy Meal and curbside takeout concept Using bento boxes, to-go boxes, and cute little grab-and-go bags to maintain the quality and presentation of our meals Suzanne mentioned something about a Starbuck look and that’s really important for us in our program So I just want to do a little show-and-tell These are the little bento boxes that we plan to use for our breakfast program And these are those little bento boxes, like to-go boxes that we could use for some hot entrees, along with some of these little bento boxes We also have these little clear bags that we tried out over the summer Using these little bags that we could put some of the packaging in here or some of the prepackaged items for grab-and-go type of meals Depending on the number of students attending school and the new best bell schedule, we may have the opportunity to do a little more scratch cooking Staff work hours will be modified to accommodate the new bell schedule in case we need to offer meals on campus, curbside pickup, and/or sending grab-and-go meals home at the end of the school day, which may include afterschool snacks or a separate program, or a separate meal In order to maintain accountability and program integrity, at the elementary level, we will have ID cards printed like we do every year As a student comes through the serving lines, ID card will be dropped in a basket and our staff will scan these carts afterward to expedite the serving time, yeah, serving time At the secondary level student ID cards will be scanned In the event, we need to offer drive-through grab-and-go We will move our mobile carts, which, which is the equipment, wireless tablets, and touchless scanner, to the curb sites to scan the student ID cards Our POS system has a feature in which students can eat anywhere in the district This helped to avoid duplicated meals in the event we need to offer meals by using different methods at different serving time With this new normal, there’ll be a large impact with our budget Currently, we’re anticipating a loss of $4.2 million for the new school year, depending on the number of students participating in our new program We’re estimating a larger revenue loss At the current planning moment, we are monitoring the control, we are able to monitor and the controllable costs such as food, supplies, extra time, overtime, and use of existing

staff USDA foods will be heavily used for different entrees, other side menu item to control for cost If labor is available staff members will be packaging bulk food items for our bento and to-go boxes, instead of using IW For example, homemade spaghetti and meatballs, using USDA ground beef, will come with a purchased dinner roll, USDA mixed vegetables, canned fruit or juice, and a meal package in the bento or to-go box or one of those little clear plastic bags Due to the unknown school model and number of new participation, we’re not planning to hire student workers at high school sites, nor fill summer vacancy We will hold off filling some of these position until we have a run through the new plan for schools reopening We have reviewing different financial models such as CEP At this moment, this model looks good for our program The challenge with this model requires breakfast to be offered along with lunch Out of the 60 school sites, there are nine sites that do not have a breakfast program At this point, it is not cost effective for me to hire more breakfast worker at these sites If we decided to use the CEP model, we would need to go back to the drawing board and look at other programs, such as summer program, which more position were created If the hybrid model would not allow us to serve supper on sites, we will work at personnel to reallocate, to reallocate these individuals to the new breakfast site without adding extra labor costs or a budget Unfortunately, there are a lot more questions than answer, which makes planning very difficult But we’ll continue to make multiple plans, like Kim said, lots of contingency plan Regardless of which hybrid model we use, our common goals is to feed the students Once the reopening plan is finalized, we’ll figure out the best way to feed our kids under the current waivers and guidelines We hope the USDA will provide more waivers under the current landscape, giving us, giving us more tools and flexibility to do what we do best, continue, continue to provide nutritious meal to our kiddos I would like to close by quotes from St. Francis of Assisi, start by doing what’s necessary, then do what is possible, and suddenly you’re doing the impossible Thank you (CDE Video) Thank you, Agnes I love that quote Thank you for sharing that And I think that’s so great, you know, our, the goal feeding the kiddos with program integrity in mind That’s fantastic And really optimizing your USDA foods to help with the rising food costs and the lost meal reimbursement And I love the fact that you have mentioned the importance of, you know, scratch cooking whenever possible, and the quality meals and doing your top five faves I think that’s wonderful And really marketing and the presentation of your, of your meals with the bento boxes and the bags And I love that it was Zoom, you were able to do show-and-tell That was, that was fantastic So, again, thank you so much And then, really, that the idea, and, so simple, but I think a really great strategy, with the basket and dropping off the cards I think that is just a really low-tech way to keep program integrity and kids moving through the line So it’s a great, thank you so much for sharing that And I want to thank all of our, our panelists for sharing We know that there are so many unknowns And, but, that you’re just each day, just working through it and thinking through what needs to get done to make sure that we do have meals for all of our children And you really are supporting them And meals is one of the great equalizers for our kids, for their, the best potential academic outcome I also want to thank, we have lots of NSD staff that have been working remotely for so many months now and I know many of them are on the call today And just a shout out to the NSD Team that have just been, I think, very heroic and responsive through COVID-19 and, as well as working remotely That they’ve been just a great group of individuals, very committed to providing all of you with the answers that you need, even when we don’t have them, trying to figure them out and being responsive So, thank you, NSD Team, as well Before we move, I think we will have a little bit of time for some question and answers And as we’re kind of gearing up some those questions, I want to share two additional grant opportunities And the first one is the federal government did announce the equipment grants So, we will have the equipment grant program We’re getting, California is getting just over $3.3 million to offer out to all of you

We should have those requests for application out in about mid-August But the really exciting news around all this is that, USDA actually removed from their language the 50 percent free and reduced-price population criteria, that we have to give priority to the neediest school So that has been removed from the federal requirements So it allows more schools to have an opportunity to apply for that important grant And then, secondly, there’s another grant opportunity through the School Nutrition Foundation Help Feed School Kids Now campaign And they’re providing some kind of mini grants to help you with the COVID-19 stress, to help with equipment and needs and just other revenues that you’ve lost So can help with, if you need more protective equipment gear, or if you need other equipment to do more grab-and-go or individually wrapped foods, they’re offering grants of up to $1500 And so we’ll get that information Julie will post that as well, so that you have that So a couple more grant opportunities So, with that, I’ll see if we have some questions So there was a couple questions that came through the feed that actually is directed towards April And they wanted to know a little bit more about your point of service system and some of the online specialties that it provides So, April, I’m not sure if you can hear Lisa She had her mask on So we had a question for April So, April, if you want to unmute and come up and talk a little bit more about your point of service And you want to repeat that, Lisa? Yes, sorry about that Thank you So, no, there are some questions that came in that wanted to know, specifically, what is the name of your point of service equipment that you’re getting out and some of the, see, and include online, include an online meal benefit form (April Mackill) Sure So, currently, my school district is utilizing NutriKids, like, oh, so many of us have been since, oh, probably, you know, the 90s NutriKids, it meets a need, but it doesn’t meet my need So I went out to look for a software system that had an online meal benefit application portion of it already integrated because I did not want to have to buy two sets of software to do one thing I was also looking for something that is web-based, so something that I did not have to buy proprietary hardware for Something that would work with no matter what tablet or laptop or desktop computer, whatever it was that I had on hand that I wanted to plug it into, I needed it to work with that So what I found, in my searching, I really liked Titan School Solutions They do have the ability, they integrate in the back half of things They integrate with ARES, which is our student information tracking system And the great thing about this, I got to play with this with my product demo And if you’re interested, I would highly recommend you set up a 20-minute timeframe, just to play with some of these features and see if it’s a good fit for you But I was able to see what a parent would see when they log into their ARES Parent Portal So our district requires you to fill out some information online through Parent Portal Parents can use Parent Portal to keep up with assignments, they can use it to do something or other with absences I am not a parent, so I do not know what parents actually do on a regular basis, but these are the things that I’m told that parents do do with the system So I wanted something that would be super easy So now my meal benefit application is just a click away in this The parents don’t have to go somewhere and download a PDF, print it out, fill it out, bring it back And I don’t have to buy a whole separate system, software system to really do what my assistant and I can already do by hand, which is importing the information into our point of sale system So if you have time on your plates, because none of us have enough to do, I recommend contact the Titan School Solution person And if you need that, if you need that contact information, your local or regional CS may, California School Nutrition Association chapter should have that information for your regional sales representative So you don’t have to go with the total cold call to an 800 number You can start with someone who’s maybe a little more familiar with your region (CDE Video) Great Thank you so much Alright, so I know another question coming up is around distance learning and are meals

mandatory And, yes, the, the bill did add to Education Code around the requirement to offer all eligible, needy students nutritionally adequate meal They added distance learning into that requirement So it’s not just on-site for instructional time But it is now for the distance learning component, as well So, wanted to clarify that Also, just another reminder that if you have not opted in to the meal pattern flexibility waiver, as your school year starts, that is something that you would want to, we would encourage you to really think about doing Especially if offer versus serve, if you’re not going to do offer versus serve, and you might want to think about the meal, meal pattern flexibility, so that you’re not having to provide all five components I don’t know if that sounded really politically correct, but just think about your, your needs and what the meal pattern flexibilities might offer you I’m going to just do a time check I think we’re really close We have gathered lots of comments and questions we will go through those And it will help inform again as we provide written guidance, as well as, as we do more of our town halls Our next town hall is on the 14th of July at two o’clock We have another great lineup And I know for sure we will be addressing potable water, as well as some of the other questions that have come in, to make sure that we’re trying to be timely and responsive to helping you navigate through our new normal and your food service operation So I, again, just want to thank each and every one of you for being such champions, for really providing a such a critical component to our students’ educational experience And that is our school meals And you’re making sure that it happens, no matter the circumstances, no matter not knowing what, what all the requirements are doing We just heard some great examples And we know that our entire community, we are here to support each other and to, to get those meals out there And our commitment from NSD is that we are here to serve you and to support you and to advocate, to make sure that you have the systems in place and the flexibilities that you need to make that happen So, until July 14, I want to thank you all And I hope to, hope you’ll all tune in on the 14th Thank you so much