Research & Discovery – Building a Strong Foundation for Boost the Roost

Since 2014 the Urban School Food Alliance has been committed to purchasing No Antibiotic Ever (NAE) Chicken and this project put our promise into action. As we set out to develop the products for the Boost the Roost Chicken Pilot we focused on two specific sets of standards: NAE and The unwanted ingredients listed in the Ingredient Guide for Better School Food Purchasing. Throughout the project, we adhered to these guidelines to produce two products with specifications that met all our requirements as an organization.

PRODUCT DEVELOPMENT SPECIFICATIONS

The final chicken products developed were NAE antibiotic free, used whole muscle raw material, compliant with the Ingredient Guide for Better School Food Purchasing, and met student taste-test approval. These specifications, as defined below, are the core standards for this project:

NAE Antibiotic Free: This certification is only given to poultry that have never been given antibiotics from birth to harvest. NAE poultry producers must provide documentation to the USDA to be awarded this classification.

In our research, we spoke with Dr. Jason Newland, Division Chief of Infectious Diseases and an Associate Investigator in the Center for Child Healthy Equity and Outcomes Research at the Abigail Wexner Research Institute at Nationwide Children’s. We asked him for more insight on the usage of antibiotics in our food supply:

“The more we use antibiotics, especially where it is not needed, like in raising animals for our food, we are asking for more antibiotic resistance. Using antibiotics only where they are needed, and not where they are not needed is important for everyone. Especially in our most vulnerable, like our children.”

Raw Material – Whole Muscle:  A cut of chicken where the Standard of Identity is whole muscle primal cuts of poultry or pieces of whole muscle including boneless breast filets and  tenderloins.

In regard to whole muscle, Neil Kinney, President of Rich Chicks, had this to share: “Whole muscle chicken is what the students are eating in the commercial marketplace as served by many of the large regional and national poultry chains. A whole muscle product definitely provides superior nutrition without fillers and a better quality dining experience.”

Ingredient Guide for Better School Food Purchasing:  This is a science-based tool that helps school nutrition professionals identify ingredients to avoid in food products. Examples of the ingredients in this list include sulfites, MSG, annatto, and FD&C yellow 5 (Tartrazine).

Student Approval: Taste testing was conducted in three different geographical locations throughout the United States including, Boston (MA), Dallas (TX), and Orange County (FL). In all locations, the product was approved, and in many cases preferred, by students. The taste tests showed that our product met both the quality and taste requirements of our project. Our team was now ready for the next phase… purchasing and distribution.

TRANSFORMATIONAL PROCUREMENT

While food quality and student satisfaction was a primary concern, the pilot project also tested the industry-standard purchasing model. Alongside the development of the products, research and discovery were focused on challenging and redefining school nutrition purchasing. 

TIME, DOLLARS, AND SENSE

It’s no surprise that an undertaking of this size would require an investment in time, money, and professional knowledge. All of which the Alliance leadership, board, and membership were prepared to confront through fundraising and strategic partnerships.

Time: The project spanned three years, from March of 2021 to June of 2024 with a commitment to annually review the Alliance’s commitment to NAE and IGBSFP and as a leader in Transformational Procurement in the industry.

Dollars: The project began as a self-funded initiative through existing grants from long-time USFA supporters. Mid-project the need for additional funding was recognized and a partner, with similar goals in the industry, was ready to back our cause. The Life Time Foundation joined the initiative as a strategic partner in 2022.

Sense: We relied on several resources in this project to help bring their expertise to the table. Although not an exhaustive list, below are the key players and their roles in the project:

• USFA Leadership: Dr. Katie Wilson, SNS-Executive Director; Jill Kidd, MS, RD, SNS-Director of Procurement and Business Innovation Initiatives; Jeremy West, MS, SNS-Chief of Finance and Operations
• USFA Board of Directors and Members: The initiative had the full support and investment of the USFA Board of Directors and Membership of 18 of the largest school districts throughout USA.
• Members: The Alliance worked with three member districts (Baltimore, MD; Dallas, TX; and Orange County, FL) on product development standards and to conduct student testing.
• Frontier Food Group (FFG): FFG is an entity that typically works with chain restaurants to create and build specifications for custom food products. With FFG, the Alliance worked to create our own chicken products that meet detailed specifications.

In a conversation with Frontier Food Group’s Co-Founder and Managing Partner, Rick Garcia, summarized his thoughts on the overall success of the project:

“Trying to get an organization, as big as the membership of the Alliance, is a major upheaval and major challenge. The fact that we were able to get to a pilot, to go to testing, to get eight districts to agree to the project was phenomenal, quite frankly.” He continued, “although there were some hiccups here and there, which you are always going to have – that’s why it’s a pilot – I think that for the most part it was successful.”

FINAL THOUGHTS & LESSONS LEARNED

We learned several things from the Boost the Roost Initiative that greatly expanded our knowledge and understanding of  a franchise approach to product development and purchasing in school nutrition. We have always known the complicated nature of K-12 procurement, and it was further highlighted throughout the process. This indicated a potential springboard for future research or projects.

We saw that while cooperative purchasing across state lines does present challenges, there is also opportunity to streamline the procurement process. Consolidating volume and SKUs has the potential to simplify the school food supply chain for districts and provide an opportunity for smaller regional manufacturers to participate. In the end, despite the potential obstacles, industry members expressed interest in being involved in similar projects designed to test other approaches in the future. 

As an Alliance, we have committed to the continued research and development of procurement practices that will disrupt the current industry model. It is our mission to stay in front of the conversation to bring the highest quality products to students across the country.

Read more on this topic in the full digital publication HERE.

Access FREE Boost The Roost downloadable resources on our website HERE.