Specifications include, but are not limited to: 1. To provide appealing and nutritionally sound reimbursable breakfasts, lunches, after school snack programs and a la carte programs for students as economically as possible in a financially self-supporting School Food Service Program. 2. To promote healthy eating by compliance with 200-RICR-20-25-4 and R.I.G.L 16-21- 7 by offering only healthy choices every day, in order to promote maximum utilization of the USDA National School Breakfast and Lunch Programs. 3. To engage in USDA’s Farm to School initiative in an effort to connect schools (K - 12) with RI / local farms in order to serve healthy meals using locally produced foods. 4. To maximize the use of RI-grown and locally grown, harvested, raised and/or processed food items, including but not limited to fruits, vegetables, and dairy products, whenever possible. 5. To provide a variety of fresh fruits and vegetables through the Fresh Fruit and Vegetable Program to all children in participating schools as an effective and creative way of introducing fresh fruits and vegetables as healthy snack options. 6. To promote nutritional and wellness awareness whenever the Food Service Program can interface with the SFA's educational programs, and to develop and maintain the cafeteria as a nutrition education learning environment. All posters, promotional materials messages, etc. will promote only healthy foods and positive nutrition and lifestyle habits. 7. To increase participation at all levels of our program by improving food quality at the point of service, by upgrading equipment and facilities, by seeking student and parent input, by successful menu variation and planning, by better marketing techniques, and by a strong emphasis on public relations. 8. To provide a management staff and structure that will offer adequate help, pursue continuous improvement, and ensure that the SFA's School Food Service Program is one of consistent top quality and of positive regard by students, staff, and the public.
Statewide