A 2012 Survey of School Breakfast Programs released by the got breakfast? Foundation found that pre-packaged meals can be a key to school breakfast success. Among the got breakfast? survey findings: Approximately 50% of the food service directors are “most likely” or “likely” to offer or expand breakfast in alternate sites with pre-packaged meals offered at least two times per week.

Read the full text of the Food Engineering article by clicking the link below.

http://www.foodengineeringmag.com/articles/89252-if-you-bag-it–they-will-eat

This major initiative is a partnership between the Los Angeles Unified School District and the L.A. Fund for Public Education, a fundraising group.  The “Food for Thought” program, which will provide Breakfast in the Classroom rather than the cafeteria, is aimed at boosting the share of students who eat school breakfast from 29% to 70%, according to David Binkle, the district’s food services deputy director. More than 200,000 students in 267 schools are expected to participate in this program next year.

Says Gary Davis, “We applaud this monumental initiative that LAUSD has undertaken. We are most proud that LAUSD has been and is currently serving Breakfast Breaks in their Classroom Breakfast program. The exciting reality is that so many in need children will now be able to start their day with a healthy nutritious breakfast.” For the LAUSD pilot Classroom Breakfast program E S Foods has donated the transport carts and insulated cases.

According to the Los Angeles Times, in high schools and some middle schools, the district plans to set up kiosks around campus with breakfast kits that students can grab and take into class. L.A. Unified hopes eventually to expand the program to 676 campuses serving more than 500,000 students in three years. Such an expansion could have a tremendous financial as well as positive social impact on the district.

Children from low-income families — who make up about 80% of L.A. Unified students — are less likely to eat breakfast, according to the California Food Policy Advocates. Some parents may not be able to afford the food; others may leave for work too early to make breakfast for their children.  Similar programs have been introduced in Chicago, Houston, San Diego and Detroit as a key strategy to feed breakfast to more children, preparing students for learning and achievement.

The program marks the first initiative by the L.A. Fund, launched last year by Deasy and philanthropist Megan Chernin to raise $200 million over five years for local public schools. The foundation is providing about $200,000 to help develop nutrition education, provide learning tools for the 10- to 15-minute breakfast period and work with vendors to improve food quality.

What great news for Los Angeles and for increased awareness overall for school breakfast programs everywhere!

Bring Me the Breakfast: New Survey Shows Classroom, Kiosks on the Rise

Woodbury, NY, March 5, 2012 – The got breakfast? Foundation recently completed its 2012 survey of food service directors to assess current trends in School Breakfast Programs. One key finding: Breakfast sites have expanded beyond the cafeteria to alternate sites with the biggest gains reported in kiosk locations and breakfast in the classroom.

“This week is National School Breakfast Week and we’d like to remind schools to think beyond the cafeteria – alternate site breakfasts are a key to increasing breakfast program participation,” says Gary Davis, got breakfast? founder. The online survey, conducted for the non-profit got breakfast? Foundation by Cline Consulting, asked food service directors representing 1,500 schools with an estimated enrollment of 2.2 million students, questions to assess current trends in school breakfast programs.

Survey results showed that while cafeteria breakfasts are still served by most schools, classroom breakfasts and kiosks have increased significantly in recent years:

•  Nearly all (98%) offer breakfast in the cafeteria; as compared to 96% in 2009.
•  Over two-fifths (42%) offer breakfast in the classroom; as compared to 30% in 2009.
• Over ¼ (29%) offer breakfast from kiosks; as compared to only 4% in 2009.
• Other venues reported included: “breakfast after the bell”; “breakfast in the gym or all-purpose room”; and “breakfast in student run stores.”

 In Phoenix, Arizona, for example, the Roosevelt School District #66 breakfast program has enjoyed a near 100% participation since adopting Universal School Breakfast in the Classroom (BIC) six years ago to serve its nearly 11,000 students at 19 schools. Now the program is a revenue generator for the district food and nutrition services.

“By going to Universal BIC, the department is able to maximize its operating dollars to become financially stable, in turn we are then able to contribute to the financial success of the district,” explains James Hemmen, child nutrition services supervisor and executive chef. “All excess funds are then re-generated into program upgrades so the department does not take away from general education funds. It’s important for operators to realize that in the world of school nutrition, it is okay to make some money serving healthy food to hungry kids; moreover it is essential to stay in business in today’s changing climate.”

Steve Gallagher, director of child nutrition services for Oklahoma City Public Schools, has realized similar success since adding Breakfast in the Classroom. “We continue to implement BIC or breakfast on the run whenever possible,” says Gallagher. “A couple of years ago we implemented Universal Free Breakfast for all students, regardless of status. Overall, breakfast has increased by about 20% over the past two years, now serving 17,000 students daily.”

Among the other related survey findings – variety, including pre-packaged meals – also adds to school breakfast success. Results showed that most directors continue to mix it up by offering cold, hot, grab and go, and pre-packaged breakfasts to keep the kids coming to breakfast. Approximately 50% of the food service directors are “most likely” or “likely” to offer or expand breakfast in alternate sites with pre-packaged meals offered at least two times per week. Offering of pre-packaged breakfasts increased from “some” to “most” in 2012 with 79% reporting one of these responses; as compared to 72% in a similar survey conducted two years ago.

The mission of the got breakfast? Foundation is to ensure that every child starts the school day with a nutritious breakfast in order to learn, grow and develop to his or her fullest potential. Visit www.gotbreakfast.orgfor information.

Learn more >

 Schools Find Pre-Packaged Meals Add to School Breakfast Success

Woodbury, NY, February 15, 2012 – The got breakfast?® Foundation this week announced the results of a 2012 Survey of School Breakfast Programs.  Among the findings – variety, including pre-packaged meals – is a key to school breakfast success.

The online survey, conducted for the non-profit got breakfast? Foundation by Cline Consulting, asked food service directors representing 1,500 schools with an estimated enrollment of 2.2 million students, questions to assess current trends in school breakfast programs.  Results showed that most continue to mix it up by offering cold, hot, grab and go, and pre-packaged breakfasts to keep the kids coming to breakfast.

Approximately 50% of the food service directors are “most likely” or “likely” to offer or expand breakfast in alternate sites with pre-packaged meals offered at least two times per week. Offering of pre-packaged breakfasts increased from “some” to “most” in 2012 with 79% reporting one of these responses; as compared to 72% in a similar survey conducted two years ago.

“Based on the survey results it appears that pre-packaged breakfasts are considered a means to increase participation or expand the breakfast program to alternate sites,” says got breakfast? Founder Gary Davis. “We have found that it takes four labor hours for every 600 breakfasts of individual components to be assembled and distributed, but it only takes one labor hour to distribute 600 pre-packaged breakfasts – and labor savings go to the bottom line!”

For example, Buffalo Public Schools which serve 20,500 breakfasts daily in 70 schools have seen an increase of 3,000 breakfasts per day last year and 1,700 per day this year since implementing the Breakfast in the Classroom program and relying on a mix of hot, cold, and pre-packaged meals.

“I loved using pre-packaged breakfasts especially at start-up, because it was easy for food service staff in September to pack a whole unit with 25 breakfasts – easier for kids to take one package and one milk,” explained Bridget Wood, food service director for Buffalo Public Schools.

What’s in pre-packaged meals?  The 2012 Survey reported the following top components to purchase in pre-packaged breakfasts:  juice (97%); fruit cups (91%); cereal in a bowl (89%); and, muffins (83%). 

“The key is not to get stuck in a rut – we are always revamping and upgrading and testing with students,” says James Hemmen, child nutrition services supervisor and executive chef for Roosevelt School District #66 in Phoenix, Arizona.  Here, school breakfast is at 100% participation since adopting Universal School Breakfast in the Classroom six years ago to serve its nearly 11,000 students in 19 schools.

“Vendors have really stepped up to meet the changing regulations by offering tasty food that includes whole grains and more protein, for example,” says Hemmen. “Pre-packaged is great because the staff doesn’t have to gather four separate items to put together a meal. There are so many labor-saving options becoming available.”

This sentiment is echoed by Steve Gallagher, director of child nutrition services for Oklahoma City Public Schools. His tips for foodservice directors are,“Always keep your mind open to new and better products, know what is trending, do student surveys and taste tests with a crosscut of students before an item is placed on the menu.”  Since implementing Universal Free Breakfast two years ago, participation has increased 20%, now serving 17,000 students daily.

“Breakfast in the Classroom would be very difficult to run well without the use of pre-packaged items,” says Gallagher. “They have improved significantly nutritionally and in flavor since I first started in this industry.” 

In Pennsylvania, Pittsburgh Public Schools (PPS) serve a variety of pre-packaged breakfasts as part of its Universal Free Breakfast for 12,000 students daily at all of its 80 sites, which include elementary, middle, secondary, and early childhood centers. PPS has increased its breakfast participation by nearly 33%, notes Cathy Willett, food service purchasing supervisor.

Willett describes a typical weekly offering at their elementary schools includes, in addition to milk: pre-packaged meals two days a week that contain a whole grain, lower sugar bowl-pack cereal, a wholesome snack, and a 100% fruit juice pouch; hot breakfast two days per week is a choice of pre-packaged heat-and-serve mini pancakes, mini waffles, French toast sticks, egg muffin sandwiches, etc.; and a yogurt meal kit one day per week that contains 4 oz. lower-sugar yogurt, wholesome snack and 100% fruit juice.

According to the got breakfast? survey, of those offering pre-packaged breakfasts, “convenience” tops the list as to the reason why (37%); followed by “variety” (17%) and “kid appeal” (13%).

The mission of the got breakfast? Foundation is to ensure that every child starts the school day with a nutritious breakfast in order to learn, grow and develop to his or her fullest potential. Visit www.gotbreakfast.org for information.

• Nearly all (98%) offer breakfast in the cafeteria; as compared to 96% in 2009.
• Over two-fifths (42%) offer breakfast in the classroom; as compared to 30% in 2009.
• Over ¼ (29%) offer breakfast from kiosks; as compared to 4% in 2009.

Please take a look at this Commentary, In-class breakfasts a promising Innovation posted February 7 on the Education News Colorado website which provides keen insight into the benefits of Classroom Breakfast.

• New Packaging:  Each new Breakfast Breaks package has a call out on the front panel regarding NBA’s Hoop Troop Team.  There are trivia questions on the back of the package along with more information of the NBA Hoop Troop membership and website.   We have twenty-four new package designs, with twenty four new headlines.  We have also updated our Breakfast Breaks with four new, vibrant colors.  In addition, we have nutrition facts on each package and a simple diagram showing how to convert a Breakfast Breaks package into a placemat.  
• Cards and Posters: There are eye-catching posters available for schools too – telling students “Eating Breakfast is a Slam Dunk!” All that foodservice directors need to do is provide the membership cards when they serve Breakfast Breaks. In addition to the on-pack promotion we have over one million membership cards to distribute to kids.  These cards have a password that students can use on the NBA Hoop Troop website.  We have included packs of 50 cards in each 36-count case of Breakfast Breaks (while card supplies last).  This will allow the school to provide all students with the cards (even if those students are not consuming Breakfast Breaks that day).

Beat the buzzer! These cards and posters are available for a limited time. While supplies last, we can provide additional cards if requested. Help us make a difference now in kids’ lives. With the NBA, we at E S Foods are dedicated to reaching students with positive messages to encourage healthy lifestyles which include eating nutritious foods, physical fitness and having fun.  If you would like to order Breakfast Breaks and cards for your school, please email your card request to  AJosephson@esfoods.com .

 Serving more breakfasts also mean more revenue for your program.  Here are two proven ways to expand your program:

• Offer Classroom Breakfast
  Research shows that more kids eat breakfast when it’s served in the classroom.  Plus, it requires less staff  and uses less school time.
• Provide Grab ‘n’ Go Meals
  Shelf-stable meals like Breakfast BREAKS are ready to go; all components, including utensils, are all in one eco-friendly pouch.

“Break and Go: Looking for a product that you can serve to your hungry students as part of breakfast in the classroom?  E S Foods has expanded its line of grab ‘n’ go breakfast options with its new Protein Breakfast BREAKS. Each three-pack contains a protein, grain and 100% fruit juice. Blueberry yogurt, strawberry yogurt and a cheese pack are available as protein options, while granola or Rice Chex may be selected as the grain. Breakfast BREAKS are available in shelf-stable, refrigerated and thaw-and-serve formats.  Find out more by visiting www.esfoods.com or calling (516) 682-5494.