Attachment A

USDA Food and Nutrition Service

Southeast Regional Office

2017 Best Practice Awards

Nomination Entry Form

State/School/School Food Authority (SFA) ______

Mailing Address ______

______

Telephone/Datafax Numbers ______/______

Contact Person ______

Title of Contact Person ______

District Superintendent ______

Total # Schools/Enrollment ______/______

Award Category ______

Description of Practice (Not to exceed 300 words; attach if necessary)

Relevant History (Not to exceed 200 words; attach if necessary)

Documented Data of Practice Impact (i.e., dollars saved/generated,

percentage participation increase, etc.; attach if necessary)

Time Period of Practice: ______

Attachment B

USDA Food and Nutrition Service

Southeast Regional Office

2017 Best Practice Awards

Nomination Categories

Categories for State Agency Nominations:

  1. State Marketing of the Smarter Lunchroom

Efforts to promote the Smarter Lunchroom.

  1. State Promotion of the Community Eligibility Provision (CEP)

Efforts to promote CEP throughout the state.

  1. State School Breakfast Expansion Efforts

Efforts resulting in the expansion of the breakfast program to additional schools, such as middle and high schools.

  1. State Farm to School Promotion

Efforts to promote participation in Farm to School.

  1. Partnership Development with other Governmental or Non-Governmental Organizations

Partnerships between the state and business, community organizations or higher education coordinating efforts to expand or improve the quality of child nutrition or food distribution programs.

  1. State Promotion of National School Lunch Week and School Breakfast Week

Projects and unique marketing activities to increase interest and enthusiasm for the School Lunch and Breakfast Programs.

  1. State Promotion of the Healthier US School Challenge (HUSSC)

Efforts to increase SFA and School awareness of, and participation in, HUSSC.

Categories for Schools and/School Food Authority Nominations:

  1. Increasing Participation in School Lunch, School Breakfast, or After School Snacks. Programs involving local private sector food service professionals (Culinary Arts) to improve food presentation, increase variety, acceptability and participation; Marketing promotions, special events, themes, and contests; Renovations and facility improvements that increase participation and improve the cafeteria environment. (Note: The retention of a food service management company is not considered an eligible Best Practice nomination in this category).
  1. Promoting a Healthy School Environment (Wellness Programs)

Coordination of school nutrition education with health education efforts to promote a healthy total school environment; Activities involving students, teachers, and/or parents that promote school, community and environmental changes increasing healthy foods and physical activity; Improvements in training, food preparation, equipment and quality standards/acceptability; Obesity prevention and diabetes awareness projects, “Changing the Scene” action plans or team nutrition scholastic education curriculum (i.e. “Yourself’ for middle school or other materials). Developed and implemented wellness programs at the school or SFA level would also be included.

  1. Use of Social Marketing for School Nutrition Programs

Original and creative School Breakfast and/or School Lunch marketing efforts; Effective strategies for reaching children and their parents; Improving the messaging about school meals; National School Breakfast or Lunch Week events, and Educational efforts promoting meal participation and emphasizing the importance of eating a healthy breakfast or lunch; Creative and memorable events that will improve the image and heighten awareness of either meal program.

  1. Customer Service/Working Smarter, Not Harder

Implementation of any program or service that improves the quality or delivery of program service to students, parents or the community at large; Marketing/promotional efforts; Working with students with special dietary needs; Innovative financial resource management.

5.Creative Utilization of Commodities

Creative use of commodities (especially less popular products); Consistent utilization of commodities that has kept meal costs down. (As determined by Cost Per Meal Analysis).

  1. Farm to School Programs

Partnership efforts between schools and local producers; Cooperation with local farmers utilizing locally grown produce for school programs; Learning opportunities that expose students to food produced in their geographical area; Nutrition education, field trips, taste testing, school gardens, and other efforts to increase student knowledge of healthy food and the farming industry.

  1. Leadership development and training to achieve professional standards

The implementation of organizational plans that are consistent with district and school goals; Operational program management procedures including coordinated purchasing or food ordering; Training programs for district and school staff pertaining to leadership development or program management, or state staff orientation manuals.

  1. Fiscal ManagementInnovations for improving plate costs

Creative and accountable practices for maintaining finances in tough economic times; Any practice that reduces costs and/or increases efficiency in Child Nutrition Programs; Efforts to better serve program participants more efficiently with the resources as hand.

  1. Limited English Proficiency Assistance

Translation services and creative outreach communications with the Limited English Proficient communities. Examples would be effective Language Action Plans and/or innovative strategies to engage the LEP communities about the availability of our programs.

  1. Summer Food Service Program or Seamless Summer Option Outreach

Implementation of the Summer Food Service Program or Seamless Summer Option to provide meals for children during summer vacation. Innovative site options or locations either in the school or at another location. Outreach efforts to increase participation and number of sites.

Attachment C

USDA Food and Nutrition Service

Southeast Regional Office

2017 Best Practice Awards

Evaluation Information

BEST PRACTICES AWARDS CRITERIA

  1. Evidence of Sustained Excellence (Maximum of 20 points)

Consideration will be given to overall management and sustainability of the program. Schools and school food authorities that have run a superior program for some length of time will receive the highest score in this area. Sustained Excellence within a sustainable program will receive greater consideration.

  1. Innovation (Maximum of 20 points)

An idea that gives a new and effective twist to old solutions or recognition from students, parents, teachers, or the community.

  1. Impact (Maximum of 20 points)

Evidence of increased participation or increased support or recognition from students, parents, teachers, or the community.

  1. Cost Effectiveness and Efficiency (Maximum of 20 points)

Effective use of available resources and labor. Manpower and budgetary requirements should be reasonable in relation to results.

  1. Transferability (Maximum of 10 points)

Projects that establish standards of excellence for other States to strive toward. How easily the idea could be implemented by other schools or SFAs.

  1. Presentation (Maximum of 10 points)

Evaluation of the materials, including organization, completeness, and clarity of the submitted information. Although well-written material may be rated highly, objective measurements of success and results, such as photographs or letters of support from appropriate users i.e., students, PTA members or teachers, will also be considered as part of the presentation.

USDA Food and Nutrition Service

Southeast Regional Office

Best Practice Awards

Entry Assessment Form

School/School Food Authority ______

Award Category ______

Panel Member ______

CRITERION / COMMENTS / SCORE
Sustained Excellence
(Maximum 20 points)
Innovation
(Maximum 20 points)
Impact
(Maximum 20 points)
Cost Effectiveness
and Efficiency
(Maximum 20 points)
Transferability
(Maximum 10 points)
Presentation
(Maximum 10 points)
TOTAL SCORE

Only those scores within the following ranges should be recommended for nomination:

90 - 100 Outstanding

80 - 89 Excellent

70 - 79 Good

Average all panel members’ scores in selecting nominees by category.

Recommended minimum number of panel members in three.

NOMINATION FOR THE BEST PRACTICE AWARD

PANEL CONSOLIDATION FORM

School/school food authority ______

Award Category ______

CRITERION / Panel
Member
1 / Panel
Member
2 / Panel
Member
3 / Panel
Member
4
Sustained excellence/ Sustainability
(Maximum 20 points)
Innovation
(Maximum 20 points)
Impact
(Maximum 20 points)
Cost effectiveness
and efficiency
(Maximum 20 points)
Transferability
(Maximum 10 points)
Presentation
(Maximum 10 points)
Total Score

Average total of all panel members ______.

A score of 90 - 100 is outstanding

80 - 89 is excellent

70 - 79 is good

Only scores in these ranges should be recommended for awards.

This nomination is rated as ______.

Recommended for Best Practices Award in category? Yes____ No____