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Our Vision: Well-nourished students prepared for success	Fall 2021

Executive Board 2021-2022 Marie Johnson
President Vacant
President Elect Edwanda Williams
Vice-President/Member Services Danell Dawes
Secretary Bob Schryer
Treasurer Janet Sanchez
Nominating/Past President Virginia Schroeder
Legislative Chair Shelley Montgomery
Education Chair Holly Valenzuela
Resolutions/Bylaws Chair Chimene Quillen
Marketing Chair/Roadrunner Editor Neil Harmeyer
Industry Chair Ginger Lange
Region 1 Edwina Hennemann
Region 2 Monica Martinez
Region 3 Kim Meeks
Region 4 Janie Quinones
Region 5 Marylou Nez Begay
Region 6

EX-OFFICIO Pauline Raia
Executive Director Vacant
Processor Michael Chavez
PED Deputy Director Noelle Sanchez
FANS Bureau Debra Candelaria
CYFD, Family Nutrition

Hello NM SNA!

It is hard to believe we are almost half way through into SY21/22 and we are still navigating operating through a global pandemic to feed our nation's children. We are all collectively grateful for the actions of USDA that have granted SSO feeding during this entire school year which is resulting in increased participation at most schools' districts across our great state. Our hope is that now that our Congress has an actual price tag as to how much “Universal Meals for All” will cost, we need to advocate to see this become a reality all across the USA because our voices matter.

SNA members are the strongest advocates for child nutrition programs, as we are the experts in providing nutritious and tasty meals to students throughout the year. However, it can often be hard to figure out where to start.	So, let's start with the basics, WHAT IS ADVOCACY?     Simply put, advocacy is the public support of a particular cause, policy, or position. Advocacy can take any number of forms, from raising awareness online to lobbying directly for change within government or other institutions. WHO IS AN ADVOCATE? A person who publicly supports or recommends a particular cause of policy
FIVE WAYS TO BE AN ADVOCATE
1. Find your passion - No matter the cause, it should be something that you truly believe in.... for most of us NMSNA members we are passionate about Feeding Kids!
2. Stay informed on what matters to you most.... Leverage all of our SNA resources so we can speak to our issues and concerns.
3. Find your advocacy style. ... Determine how you want to present the information in your most natural and comfortable manner.
4. Get involved and meet with others. ... Continue to connect with fellow NMSNA or community members that share the same vision
5. Use your voice. To all of us we should be able to speak confidently about our passion of feeding kids, anytime any place.

As I shared above let's leverage our SNA resources that can help us all in our advocacy efforts. On the link below you will find a collection of information that not only covers tips on grassroots advocacy but also how to lobby the U.S. Congress, that includes templates and handouts that can be used both at the federal and state level. Take time to peruse and make these handouts your own! For any further questions or issues, please contact the Government Affairs & Media Relations Center at SNA. https://schoolnutrition.org/LegislationPolicy/Advocacy101/

So, NMSNA members can I count on you to start developing your advocacy chops?? I will continue to share information on how to move the Universal Meals for All agenda forward, watch your emails. In closing Let's continue to feed our kids safely, follow all the covid precautions and stay diligent in keeping students and your teams healthy. Enjoy this school year.

Sincerely, Marie Johnson,
NMSNA President 21-22

RoadRunner: NMSNA Newsletter	1	Fall 2021

DIRECTOR'S CORNER

Pauline Raia,NMSNA Executive Director

Hi everyone. I hope the start of the new school year has been great so far. I thought we would be starting a new school year with Covid 19 starting to fade away and be gone. Unfortunately, it has ramped up again and we are still under its grip.

NMSNA is still doing its best to provide the NMSNA members with zoom trainings and the monthly Townhall Zoom meetings with directors and PED. We have a great Region training planned for November 2021 for all our regions. It will be virtual, but we hope our members will take advantage of this training to earn your ceu's. Please let us know anything else you would like to see NMSNA do to help our members earn their ceu's.
This year once again NMSNA Industry members will provide zoom trainings throughout the year for all our members. Please take advantage of those trainings.

NMSNA board has started planning an in-person conference for next June. We are really excited to be together in-person again and see each other and enjoy the great networking that goes on at the NMSNA conference. Please make plans to attend. More info to follow.
I just want to let all NMSNA members that I am here to assist in any way I can and to please email me or call me with any issues or ideas you want to share.

Have a great school year and thank you for being Super Heroes for our kids and providing them nutritious meals during this pandemic.

RoadRunner: NMSNA Newsletter	2	Fall 2021

EDUCATION CHAIR Shelley Montgomery

What a year we have been having! Is school open or closed are we in hybrid, face to face or on zoom? It is anybody guess. One thing for certain, is that our students are resilient and we are flexible. We have served food in every possible place and under every condition imaginable. We are a group of professionals that care about our students and their families. We will get through this.

As you all already know, vendors, distributors, food brokers and food manufacturers are struggling to get food where it needs to go and schools are struggling to secure food for breakfasts and lunches. Vendors and manufacturers are cutting food choices and even cutting deliveries while prices are going up, up, up. Vendors, manufacturers and cafeterias are short help with nobody to deliver the foods that are available, and nobody to cook or serve. With all this going on there are a few tips that will help us in our struggle of getting the food we need for our cafeterias.
1. Communicate – with your vendor, distributor and food broker for your product needs 2. Forecast – food usage especially if you are bring on a new product.
3. Order ahead – the more notice you can give your distributor the better chance for you to get the product(s) you need.

While there are no guarantees the more you communicate your product needs to your vendor, distributor and food brokers the more likely you are to get what you are asking for or a least something similar. While menus and bids are, mostly wish lists at this time be flexible and patient with the issues going on nationwide. Using a cycle menu could help with getting products consistently, for example if you are serving cereal on your cycle menu every Friday then communicate this need to your vendor, this way your vendor can be forecasting to manufacturers to have it reserved for you. It may be Froot Loops instead of Apple Jacks but at least it will be cereal. Be ready to take excess inventory when it is available if you have the space, as this will help you keep from having to change the menu often.

I am thankful for all of the training SNA has offered over the years that has helped mold and prepare us for this circumstance. With the training available, we are able to safely serve all students and families anywhere and anytime.

Save the date. NMSNA Fall Training will be held October 30th. Look for detailed information to follow.

	

2022 NMSNA State Conference
We can't wait to see you at our 2022 NMSNA State conference June 7-9th at the Isleta Conference Center south of Albuquerque. We are excited to be offering this conference in person again. There will be classes for
certifications, as well as vendors on site for the conference. Come network, learn, connect and be inspired! Look for more information coming soon.

RoadRunner: NMSNA Newsletter	3	Fall 2021

THE LYMAN GRAHAM SCHOLARSHIP (LGS)

In May 2019 the world of child nutrition experienced a devasting loss; Mr. Lyman Graham departed this life after many years of dedicated service to Roswell School District Food Services & NM SNA and its members. Mr. Graham was a strong believer and advocate of 'feeding our babies” and fought long and hard to encourage and educate our legislators that Universal Meals is the way to go to ensure no kid ever went hungry in this great country of ours. With this thought in mind he made it his humble duty to attend LAC – Legislative Action Conference (LAC) annually to fight towards Universal Meals becoming a reality.	In his memory we have established the LYMAN GRAHAM SCHOLARSHIP that will afford a NM SNA member the opportunity to attend LAC to continue the work of Mr. Graham at his favorite leadership forum.

NMSNA has high hopes of being able to award this annually starting in 2021.	A deserving child nutrition professional will receive the opportunity to attend this leadership forum ( in person or virtual – to be determined) ; all expenses paid. (estimated value of $3000.00)

CRITERIA TO BE A RECIPIENT OF SCHOLARSHIP

1) Must be a member in good standing with NM SNA.
2) Must be a first-timer to attend the Legislative Action Conference (LAC) in Washington DC. 3) Interested NM SNA members will submit a one-page essay on the following topics:
a. Whom they understand or know Lyman Graham to be.
b. Why Universal Meals are important for our youth, not only in NM but nationwide? c. What do they hope to gain from this experience?
4) Upon receipt of the essays from eligible candidates by established deadline, the essays will be reviewed by the entire Board and the individual whom essay best coveys the requested topics will be awarded the scholarship. NM SNA Board will convene, select winner and notify them by February 1 of the award year.

CALENDAR FOR INTERESTED LGS APPLICANTS

10/18/2021 – 12/31/2021
Open Period for All Interested Applicants
All Essays must be sent to Pauline Raia – NM SNA Executive Director at this email address pauline.raia@q.com

1/2022
NM SNA Board Review of Application at Winter Board Meeting

2/1/2022
Announcing Awardee of the Lyman Graham Scholarship

RoadRunner: NMSNA Newsletter	4	Fall 2021

LEGISLATIVE HIGHLIGHTS Virginia Schroeder, Legislative Chair

Your NMSNA Legislative Committee members are Sonya Moore, Debbie Trujillo, Sandy Kemp and Virginia Schroeder, Committee Chair.

The last week of August we did an email blast to all food service directors in the state asking them to TAKE ACTION in support of the SNA letter that was sent to Tom Vilsack, Secretary USDA ON August 23, 2021. You can view that entire letter here SNA's letter of recommendations. Brief overview of that letter is to . . .
~ Allow Procurement Flexibilities: This is due to the unpresedented issues with the food supply chain. ~ Allow Meal Pattern Flexibility: This too is in response to the major supply chain issues.
~ Flexibility for Onsite Monitoring: With staff shortages and disrupted school operation, COVID outbreaks impact schools differently across each district and/or state.
~ Waiver of Nutritional Reporting Requirements: With multiple administrative burdens SFA's continue to deal with disruptions pandemic-related and supply chain insecurities.
~ Waiver of Professional Standards:	This would be temporary until SFA's have enough time, money and staff to get this accomplished.
~ Need for Financial Sustainability: SFA's have had multiple issues that have drastically increased school meal program costs. Even with the higher reimbursement rate for SY 2021-22 additional emergency funding support is needed.
Full details on all these above are addressed in the letter.

NMSNA Industry and Legislative Committee members presented an overview of the Supply Chain Crisis during the monthly Townhall meeting on September 10, 2021.

We will be working with NM Farm & Ag Council during the 2022 Legislative session to promote greater understanding among our legislators of the critical food supply chain issues as well as the local farm to school support needed to keep our programs and children healthy.

NMSNA has a monthly Townhall virtual meeting with several members of NMPED. These meetings have been helpful in supplying NMPED with major issues SFA's are having in obtaining waivers. All members are allowed to attend these Townhall virtual meetings to voice your concerns.

RoadRunner: NMSNA Newsletter	5	Fall 2021

REGION 6 CHAIR
Mary Lou Nez Begay, Region 6 Chair

Bloomfield, NM – Dzilth-Na-O-Dith-Hle Community School is located in the Eastern Agency of the Navajo Nation in the Northwest corner of New Mexico. And is Located near Huerfano Mountain which is a Sacred Mountain to the Navajo People.

Dzilth-Na-O-Dith-Hle is a Pre-K-8h grade school and was built in 1968 and is undergoing construction with a brand-new school with full reopening in August 2022. When the Pandemic hit in March 2019, most all BIE/Grant school closed for the remaining school year.

Marylou Nez Begay – Director of Food Service reopened the Food Service Department to continue serving the children meals in her community with the Summer Lunch Program in June 2019. Breakfast and Lunch were served as Grab & Go meals using the school bus routes to deliver meals. Ms. Nez Begay said her numbers for children might not be high, but we were able to serve children in remote areas where children do not have access to open meal sites and lack of transportation. The Food Service Department was unable to provide curbside meals due to the school construction going on their campus.

Ms. Nez Begay had many obstacles and challenges to get hot and cold nutritional meals to the children in these remote areas. Through searching the School Nutrition Association website and came across that there was Grant Funds available for Food Service Department through the School Nutrition Foundation Help Feed School Kids and applied and later was informed she was approved to receive $1500.00. As a bonus they also received two Innoseal Dispenser sealer to bag their fresh fruits & vegetables and other food items. With the many closures during Covid 19 and out of stock items, Ms. Nez Begay was finally able to purchase her Hot/Cold Bags with almost a year of waiting from a local vendor. The Food Service continued serving meals

to the children throughout the school year and operate the NM Summer Lunch Program during School Year 2020-2021 and using the Awesome hot and cold bags, sealer dispenser they had purchase.

With the help of Food Service Staff, bus drivers, custodians, residential staff and a teacher's aide they work as a team to get meals to the children in their community and continue serving meals during Virtual Learning.

RoadRunner: NMSNA Newsletter	6	Fall 2021

RoadRunner: NMSNA Newsletter	7	Fall 2021

INDUSTRY INSIGHTS

Neil Harmeyer ,Committee Chair

LABOR AND LOGISTICS

There continues to be a food shortage across the country primarily due to labor and plant efficiencies. Inbound and outbound product are both challenged.
These supply chain issues are NOT getting better, and we should expect to be dealing with this through the holidays and into the new year at the very least.

The reasons for this are many and varied. One considerable factor was due to Federal stimulus monies (that recently expired), and people were choosing not to return to the workplace - for one reason or another. This depletion of the workforce and labor loss, alone, impacts so much of the supply chain, creating a crippling domino effect that touches all corners of the Foodservice industry. But It's not just confined to Foodservice. All segments of Industry and Commerce are inter-connected and reliant upon the relative health of the other segments.

·     Not enough folks wanting to work in production facilities, which impacts fill rates, product lines, QA, etc. ·     Not enough truck drivers or warehouseman – and it is difficult to get deliveries in some parts of the state
o *For instance, for every 10 loads that need to be moving there are only 3 trucks available to load.
·	 Not enough people are working in fields/ orchards, affecting quality, picking and packing, deliveries, and also causing excessive loss in unpicked crops
·	e.g. the state of New Mexico giving chile pickers an additional $5.00 an hour to help pick chile
·	 The department of Agg just allocated $700million to help smaller producers/distributors address the some of the issues they are facing. It might help to understand that 89% of all protein in the US is produced by 4 suppliers, all of which are having issues. If COVID hits one plant and they shut down that could be 20% or more of overall national production. And that's both foodservice AND retail segments.

INCREASED COSTS. EXPANDED LEAD TIMES & MINIMUM ORDER REQUIREMENTS

·	 Minimum order requirements are increasing. For example, those manufacturers that were traditionally 2,500# are now 5,000# and some are full truckload only.
·	 Some manufacturers have had to increase their lead time to accommodate labor, logistic, raw ingredient, packaging issues, etc.
·	Fuel increases – adding to cost of product
·	Warehouse storage costs continue to increase
·	 Some vendors use copackers and are getting hit with price increases form copackers due to challenges copackers are experiencing.
·	Product ingredients are going up, ex: Soy bean oil is at an all time high and used in many items.
·	 To combat the stimulus money, many manufacturers and companies are offering higher wages to get people back to work. That cost then gets passed on to the consumer in higher prices. This is a vicious cycle.
·	It's the ancient and ever true Supply & Demand rule of pricing

DISTRIBUTION

·	Distributors, too are struggling with not having enough warehouse staff and/or delivery drivers
·	 In some instances, Distributors are starting to move away from the school business, deeming it non-profitable when viewed against other foodservice segments. Some contracts are being cancelled outright with little to no notice.
·	 And, of course, COVID itself, people getting sick, continues to cause staffing shortages, trucking and supply issues, whether due to illness, or the need to quarantine.

RoadRunner: NMSNA Newsletter	8	Fall 2021

INDUSTRY INSIGHTS - CONTINUED MANUFACTURING, ALLOCATIONS & SHORTAGES

·	 Manufacturers are streamlining their list of items offered (offering only the large moving items), and discontinuing certain products in the interest of “improving efficiencies” and “SKU consolidation.”
·	 Manufacturers starting to move away from K12 segment for various reason including possible new sodium restrictions OR low margins associated with child nutrition products and the manufacturers' current inability to meet demand choosing to divert resources to more profitable and 'healthy' segments.
·	Packaging in short supply due to import issues – resulting in fewer I/W items
·	 Excessive demand creating shortages with corrugate, film, plastic tubs, glass, containers, cans, corrugate glue, etc.
·	 And it's not just in product and packaging that we're seeing shortages: Raw materials and ingredients to make those products are also being shorted.
·	 Companies are also producing less inventory due to high inflation… JIT (Just-in-Time) Inventory is being utilized more than ever worldwide.
o *JIT is a form of inventory management that requires working closely with suppliers so that raw materials arrive as production is scheduled to begin, but no sooner. The goal is to have the minimum amount of inventory on hand to meet demand.)
·	 Many states have gone with free breakfast and lunches which over doubled participation at schools thus driving up demand in an already struggling supply chain.
·	 Hopefully, most manufacturers are doing their best, with allocations being given a great deal of thought and being implemented fairly. When allocations due occur, just know there are no miracles where they can produce to fill the customers' orders.
·	 In most cases, available production is MAXED out, based on resources available, hours in the day, and manpower on-staff.
·	 When one manufacturer shorts and item their customers move to another manufacture of the same item thus causing that 2nd manufacturer to be short on like or similar product.	When this begins to happen manufacturers will either limit the number of cases available for any one customer to buy or not allow any new customers to buy at all.

SOME POSITIVES

·	NM FANS warehouse is offering more assistance, flexibility and options in getting product to districts.
·	 Despite the frustrations, limitations and challenges with manufacturers, some of them are using this time to improve operations and efficiencies, and are able to fill orders in full, GROWING product lines to offer MORE solutions to districts and customers. They are investing in their plants, allowing them to increase production with less labor

·	 The SNA has sent requests to Sec. Vilsack at USDA for Procurement Flexibilities. Due to all the issues mentioned above SFA's need temporary waivers for off-bid purchasing, an increase to the micro purchase threshold, and a waiver of Buy American requirements. Also, included in this letter were requests for Meal Pattern Flexibility, Onsite Monitoring relaxation, Nutrition Reporting Requirements waivers, Professional Standards waiver or deadline extension and Financial Sustainability emergency funding support.

RoadRunner: NMSNA Newsletter	9	Fall 2021

INDUSTRY INSIGHTS - CONTINUED

SOLUTIONS (Help us help you!)

·	 We need brutally honest communication between manufacturing, distribution, and districts. We all need to be good business partners. Schools need to be flexible and should plan to accept “any” food they can get their hands on through – at least – the end of the year. Menus, bids, order guides are more of a “wish list… and proper expectations should be set and met.
·	Buy what you can as quick as you can – things may not be available 2 days later or an hour later.
·	 Plan ahead! Submit estimated demands and forecasting with your distributor and COPY THE BROKER and/ or MANUFACTURER REP. Communicate with your vendors to proactively identify available products or substitutions. And do not “wait” for us (or your distributor reps) to call you. We are helping and advising as best as we can, but there are many districts, and messaging can be difficult to get out to everyone. The squeaky wheel gets the grease, as it were.
·	 Use whatever storage you can find and buy as much as you can. Things are not going to be available at all times, and will be relegated to 'first come, first served,' or by 'luck of the draw.'
·	 More “force majeure” price increases will be coming - along with manufacturers and/or distributors dropping out of awarded bid items
·	Work with PED to get you waivers approved and in place sooner than later.

ADDITIONAL (Things to consider; be proactive!)

·	 Communicate with families about the potential for adjustment in school meals. As is with much of this meal-planning and menu-making, FLEXIBILITY and PATIENCE are the key take-aways here.
·	Reduce the length of your menu cycles.
·	Make adjustments to your forecast and communicate these to your distributor/ broker/manufacturer reps. ·	Try to maintain at least a 1 to 2 week inventory with food alternatives
·	Utilize other storage solutions. Such as closed restaurants and such that may lease their freezer space
·	 ~ You may also want to consider increasing the use of local food options and local vendors and use more foods or the DOD fresh fruit and vegetable program.
·	Continue to work with your state to apply for meal pattern waivers. ·	You can also conduct the noncompetitive procurement.
·	Access training and other resources through the Institute of Child Nutrition.

You've heard the phrase, “we're all in the same boat”? We're not. We're all in our own individual boats, relative to our employment and districts and segments within the industry. We ARE, however, all in the same ocean: What happens to ONE of us, affects ALL of us!

RoadRunner: NMSNA Newsletter	10	Fall 2021

AZTEC SCHOOLS TEAM BUILDING Bob Schryer, NMSNA Treasurer

Prior to school starting up, our High School kitchen hosted all of the Aztec Schools administrators for a team building exercise. We did our own version of a Chopped Competition. We had four teams of four people. We used 4 mystery boxes. The boxes contained the items needed to make an entree, vegetable and starch. We had the teams draw for the boxes and they were to prepare 10 portions of each item. One was to be used as a display plate and the others went into a buffet that we all dined on. The boxes were beef, chicken, pork and vegan (tofu). The teams were given 15 minutes to surf the internet for ideas and recipes and 1 ½ hours to prepare their delicacies. We had a great time hosting the event and it gave the administrators a chance to see what goes on in a kitchen. We received many, many compliments on how we did the team building exercise. Our superintendent was very impressed with the selections we did for the boxes. I have been asked to try this at a couple other places for team building. The big surprise was that no one on the staff knew what we were doing until we announced it. The superintendent wasn't even sure what we were doing, so it was a surprise for everyone.

BONUS BOB DAD JOKE:

A truck loaded with thousands of copies of Roget's Thesaurus crashed yesterday losing its entire load. Witnesses were stunned, startled, aghast, taken aback, stupefied, confused, shocked, rattled, paralyzed, dazed, bewildered, mixed up, surprised, awed, dumbfounded, nonplussed, flabbergasted, astounded, amazed, confounded, astonished, overwhelmed, horrified, numbed, speechless, and perplexed.

RoadRunner: NMSNA Newsletter	11	Fall 2021