Appendix F.1 School Food Authority Director Survey

Appendix F.1
School Food Authority Director Survey 2021-2022

OMB Clearance Number: 0584-0607

Expiration Date: XX/XX/20XX

School Food Authority (SFA) Director Survey

School Year 2021–2022

Sponsored by:

U.S. Department of Agriculture

Food and Nutrition Service

The Food and Nutrition Service (FNS) is collecting this information to understand how the COVID-19 pandemic has affected school food authority (SFA) operations and finances and to satisfy State agencies’ congressionally mandated reporting requirements for the COVID-19 nationwide waivers pursuant to section 2202 of the Families First Coronavirus Response Act (P.L. 116-127). This is a mandatory collection for State agencies and SFAs. FNS will use the information to assess how the waivers improved services to children and to inform FNS’s planning, policy, and guidance related to state and local meal service operations. Because the personally identifiable information (PII) requested under this collection will not be used to retrieve survey records or data, requirements of the Privacy Act of 1974 do not apply. Responses will be kept private to the extent provided by law and FNS regulations. According to the Paperwork Reduction Act of 1995, an agency may not conduct or sponsor, and a person is not required to respond to, a collection of information unless it displays a valid OMB control number. The valid OMB control number for this information collection is 0584-0607. The time required to complete this information collection is estimated to average 1 hour per response, including the time for reviewing instructions, searching existing data sources, gathering and maintaining the data needed, and completing and reviewing the collection of information. Send comments regarding this burden estimate or any other aspect of this collection of information, including suggestions for reducing this burden, to: U.S. Department of Agriculture, Food and Nutrition Service, Office of Policy Support, 1320 Braddock Place, 5th Floor, Alexandria, VA 22314, ATTN: PRA (0584-0607). Do not return the completed form to this address.

Introduction

The U.S. Department of Agriculture (USDA) Food and Nutrition Service (FNS) has contracted with Mathematica to conduct the School Meals Operations (SMO) Study. Updated information about school-based Child Nutrition (CN) Programs will help FNS effectively oversee these programs and inform both policy decisions and future training and technical assistance.

Because the COVID-19 pandemic changed the way that school-based CN programs operated during school year (SY) 2020–2021, this survey includes questions about how the pandemic affected program operations and finances.

The survey topics include:

• Meal service and operations during SY 2020–2021

• Financial impacts of the COVID-19 pandemic

• Program operations at the start of SY 2021–2022

• Food service management company (FSMC) contracts

Cooperation by States and districts is required under Section 28 of the Richard B. Russell National School Lunch Act. At the same time, recognizing the administrative effort associated with participating in research studies, SMO has been designed to limit participant burden to the extent possible. It should take about an hour to complete the survey.

To avoid redundant information requests, the survey focuses only on questions that cannot be answered with administrative data you have already reported to your State agency on CN program participation. The study team will receive those data from your State agency. [DELETE IF “CERTAINTY SAMPLE SFA”: Also, although this study may continue for two more years, your SFA is only being asked to participate once during the three-year period. The responses of each SFA in the annually selected nationally representative sample will therefore speak for many SFAs.]

All information collected for this study is for research purposes only and will be kept private to the full extent allowed by law. Personally identifiable information (PII) will not be used to retrieve survey records or data.

We thank you in advance for your time and cooperation in this important study. If you have any questions about the study or about completing this survey, please email [email protected] or call Mathematica toll-free at 833-440-9475.

Instructions for Completing the Survey

• If you need a colleague to complete a section of the survey, you should forward them the email with the link to the survey. They do not need a separate link.

• Avoid having multiple people logged into the survey at once. Responses may not be recorded correctly if multiple users are logged into the survey at the same time.

• If you or a colleague are returning to finish your saved survey, the program will return to the point where you left off.

• This survey has been optimized to run on a desktop computer and is best viewed in the latest versions of Chrome, Firefox, or Internet Explorer.

• Click the "Next” button to progress in the survey. You must click this button to save your responses. If you cannot complete the survey in one sitting, click the “Next” button before you close your browser. Your answers will be saved.

• Click the "Back" button to go to the previous question.

• Use the buttons and links within the survey. Using your browser’s “Back” function may cause errors.

• Definitions for key terms are provided in the glossary located on the “Help” page. As you complete the survey, you may return to this page at any point via the “Help” link in the lower left corner of the window.

• If you have any questions about the study or about completing this survey, please email [email protected] or call Mathematica toll-free at 833-440-9475.

Contact Information

Before starting the survey, please fill in the contact information below. If the information below is prefilled, please review and update it as necessary.

Please fill in the contact information for the School Food Authority Director below: (Update where necessary)

First name:

Last name:

Street address 1:

Street address 2:

City:

State:

Zip:

Phone number: Ext.

Email:

If you are not the School Food Authority Director, please fill in your name and contact information:

First name:

Last name:

Job title:

Street address 1:

Street address 2:

City:

State:

Zip:

Phone number: Ext.

Email:

Glossary

PROGRAMMER NOTE: INCLUDE A LINK FOR THE GLOSSARY IN LOWER LEFT CORNER OF EVERY PAGE.

Bulk food packages: Food packages that contain one or more items that could be used for multiple meals or portion sizes.

School food authority (SFA): The governing body that has the legal authority to operate a lunch or breakfast program in one or more public or private schools.

Virtual model: Schools providing no in-person learning to students, only off-site/at-home remote learning.

Hybrid model: Schools providing a combination of both instruction in school buildings and virtually.

Child and Adult Care Food Program (CACFP) At-Risk Afterschool Meals component: This program serves children age 18 or younger participating in regularly scheduled, organized, educational or enrichment activities up to 1 reimbursable snack and 1 reimbursable meal per day at the free rate.

CACFP Outside-School-Hours Care component: This program serves children age 12 or younger participating in regularly scheduled child care services up to 1 reimbursable snack and 2 reimbursable meals per day at the free, reduced price, or paid rate, depending on the child’s individual eligibility status.

USDA DoD Fresh Fruit and Vegetable Program: This program allows schools to use USDA Foods entitlement dollars to buy a wider variety of fresh produce.

Fresh Fruit and Vegetable Program:  This program provides free fresh fruits and vegetables to children during the school day and outside school meal service times at elementary schools with high percentages of children eligible for free and reduced-price meals.

1. MEAL SERVICE AND OPERATIONS

This section focuses on the Child Nutrition Programs your school food authority (SFA) used to provide meal service during school year (SY) 2020–2021 and on program operations in SY 2020–2021.

all ANSWER:

The following are school levels that your SFA might have:

• Elementary schools with students in prekindergarten through grade 5

• Middle or junior high schools with students in grades 6 through 8

• High schools with students in grades 9 through 12

• Other schools that do not meet the elementary, middle, or high school definitions, such as 6–12, K–8, or K–12/K–13

1.1. Does your SFA have elementary, middle, high, or other schools?

Select all that apply:

 Elementary schools 1

 Middle schools 2

 High schools 3

 Other schools: (Specify grade levels) 4

NO RESPONSE M

all ANSWER:

1.2. During SY 2020–2021, for which school levels did your SFA use the following Child Nutrition Programs to provide meal service?

[Programmer Note: Include the following hover text definitions for the underlined text:

CACFP At-Risk Afterschool Meals Component: This program serves children age 18 or younger participating in regularly scheduled, organized, educational or enrichment activities up to 1 reimbursable snack and 1 reimbursable meal per day at the free rate.

CACFP Outside-School-Hours Care Component: This program serves children age 12 or younger participating in regularly scheduled child care services up to 1 reimbursable snack and 2 reimbursable meals per day at the free, reduced price, or paid rate, depending on the child’s individual eligibility status.

USDA DoD Fresh Fruit and Vegetable Program: This program allows schools to use USDA Foods entitlement dollars to buy a wider variety of fresh produce.

Fresh Fruit and Vegetable Program:  This program provides free fresh fruits and vegetables to children during the school day and outside school meal service times at elementary schools with high percentages of children eligible for free and reduced-price meals.

[Show only the school levels selected in 1.1]

Select all that apply at any point during SY 2020-2021:	Elementary	Middle	High	Other	Did not use
a. National School Lunch Program (NSLP)	1 	2 	3 	4 	0 
b. School Breakfast Program (SBP)	1 	2 	3 	4 	0 
c. Seamless Summer Option (SSO)	1 	2 	3 	4 	0 
d. Summer Food Service Program (SFSP)	1 	2 	3 	4 	0 
e. Child and Adult Care Food Program (CACFP) At-Risk Afterschool Meals component	1 	2 	3 	4 	0 
f. CACFP Outside-School-Hours Care component	1 	2 	3 	4 	0 
g. Special Milk Program	1 	2 	3 	4 	0 
h. USDA Department of Defense Fresh Fruit and Vegetable Program (USDA DoD Fresh)	1 	2 	3 	4 	0 
i. Fresh Fruit and Vegetable Program (FFVP)	1 	n.a.	n.a.	n.a.	0 

n.a. = not applicable

NO RESPONSE M

ANSWER IF SUMMER FOOD SERVICE PROGRAM IS USED (IF 1.2d = 1, 2, 3, OR 4):

1.3 During SY 2020–2021, which factors on this list influenced your SFA’s decision to use the SFSP to provide meals?

Select all that apply:

 Program design made it easier to provide meal service 1

• Available waivers made it easier to provide meal service 2

• SFA operated the program in summer 2020 3

• SFA operated the program before COVID-19 4

• The program is easier to administer than other Child Nutrition Programs 5

 The meal reimbursement amount 6

• No students were attending school in person when SFA decided to use the program 7

• Only some students were attending school in person when SFA decided to use the program 8

 Other factor(s): (Specify) 99

 Don’t know d

NO RESPONSE M

ANSWER If NSLP Seamless Summer Option is used (IF 1.2c = 1, 2, 3, OR 4):

1.4. During SY 2020–2021, which factors influenced your SFA’s decision to use the NSLP’s SSO to provide meals?

Select all that apply:

 Program design made it easier to provide meal service 1

• Available waivers made it easier to provide meal service 2

• SFA operated the program in summer 2020 3

• SFA operated the program before COVID-19 4

• The program is easier to administer than other Child Nutrition Programs 5

 The meal reimbursement amount 6

• No students were attending school in person when SFA decided to use the program 7

• Only some students were attending school in person when SFA decided to use the program 8

 Other factor (Specify) 99

 Don’t know d

NO RESPONSE M

ANSWER If NSLP or SBP is used (IF 1.2a OR 1.2b = = 1, 2, 3, OR 4):

1.5. During SY 2020–2021, which factors influenced your SFA’s decision to use the NSLP or SBP to provide meals?

Select all that apply:

• Familiar with the program 1

• Available waivers made it easier to provide meal service 2

• The program is easier to administer than other Child Nutrition Programs 3

 The meal reimbursement amount 4

• No students were attending school in person when SFA decided to use the program 5

• Only some students were attending school in person when SFA decided to use the program 6

• One or more schools were approved under Provision 2 or 3, or the Community Eligibility Provision (CEP) 7

 Other factor (Specify) 99

 Don’t know d

NO RESPONSE M

ANSWER IF NO CN PROGRAMS USED (1.2 = 0 for all CN programs):

1.6. During SY 2020–2021, what were the reasons why your SFA chose not to provide meal service?

NO RESPONSE M

ANSWER IF NO CN PROGRAMS USED (1.2 = 0 for all CN programs):

1.7. During SY 2020–2021, how, if at all, was your SFA financially impacted by not providing meal service?

NO RESPONSE M

ALL ANSWER:

1.8. During SY 2020-2021, was Pandemic Electronic Benefit Transfer (P-EBT) available in your State?

 Yes 1

 No 0 GO TO 1.13

 Don’t know 2 GO TO 1.13

NO RESPONSE M GO TO 1.13

ANSWER IF 1.8 = 1

1.9. How did your SFA support the implementation of P-EBT?

Select all that apply

Did not support 1

Assisted in determining student eligibility 2

Obtained student address information 3

Mailed P-EBT cards 4

Answered questions from parents/guardians 5

Provided information on SFA website or through brochures, etc. 6

Conducted other outreach 7

NO RESPONSE M

ANSWER IF 1.8 = 1

1.10. In your opinion, what are the primary benefits of the P-EBT Program?

Select up to 3

Ensures access to nutrition assistance during school closures 1

Benefits provided to all affected low-income children 2

Benefits can be used to purchase food at any authorized retailer 3

Families generally do not need to take action to receive P-EBT benefits 4

Families receiving P-EBT benefits may continue to access free meals offered by SFAs or other organizations 5

Other factor (Specify) 99

NO RESPONSE M

ANSWER IF 1.8 = 1

1.11. In your opinion, what were the major challenges of the P-EBT Program?

Select up to 3

Identifying all eligible students 1

Obtaining accurate student address information 2

Conducting data matching 3

Coordinating with State agencies 4

Answering questions from families who didn’t receive benefits 5

Answering questions from families about use of the benefits. 6

• Insufficient information or guidance from the State about benefits 7

• Quickly implementing a new program 8

Other factor (Specify) 99

NO RESPONSE M

ANSWER IF 1.8 = 1

1.12. Do you have any recommendations on how the P-EBT Program could be improved?

NO RESPONSE M

ALL ANSWER:

1.13. During SY 2020–2021, did schools in your SFA provide instruction to all students in school buildings for all or part of the year?

Select all that apply:

• Yes, all or some schools had all students attending full time, in school buildings all year 1

• Yes, all or some schools had all students attending full time, in school buildings for part of the year 2

No schools had any students attending full time, in school buildings for any part of the year 0

NO RESPONSE M

ALL ANSWER:

1.14. In SY 2020–2021, did schools in your SFA provide instruction to all students virtually for all or part of the year? In a virtual model, no students are in school buildings.

Select all that apply:

Yes, some or all schools had all students attending virtually full time all year (no students in school
buildings) 1

Yes, some or all schools had all students attending virtually full time for part of the year (no students in school buildings) 2

No schools used the virtual model for all students 0

NO RESPONSE M

ALL ANSWER:

1.15. In SY 2020–2021, did schools in your SFA use a hybrid model for all or part of the year? In a hybrid model, some students receive instruction in person (in school building), while at the same time, others are attending virtually (not in the school building).

Select all that apply:

 Yes, all or some schools used the hybrid model all year 1

• Yes, all or some schools used the hybrid model for part of the year 2

• No schools used the hybrid model 0

NO RESPONSE M

ALL ANSWER:

1.16. During SY 2020–2021, which instructional model was most commonly used by your SFA’s schools?

• Hybrid (some virtual, some in school building) 1

• Virtual (no students in school building) 2

• In person (in school building) 3

NO RESPONSE M

ALL ANSWER:

1.17. During which months of SY 2020–2021 did some or all students receive instruction in school buildings (including full-time in person and hybrid) in your SFA’s schools?

Select all that apply:

• July 2020 1

• August 2020 2

• September 2020 3

• October 2020 4

• November 2020 5

• December 2020 6

• January 2021 7

• February 2021 8

• March 2021 9

• April 2021 10

• May 2021 11

• June 2021 12

NO RESPONSE M

SKIP TO SECTION 3 IF NO CN PROGRAMS USED (1.2 = 0 for all CN programs)

All ANSWER:

1.18. During SY 2020–2021, what methods did your SFA use to provide meals to children?

[Programmer Note: Include the following hover text definitions for the underlined text:

Bulk food packages: Food packages that contain one or more items that could be used for multiple meals or portion sizes. For example, a quart of milk provides four 1-cup servings.]

Select all that apply:
	Used for in-school meal service		Used for meal service outside of school building	Did not use	Don’t know
a. Cafeteria service	1 		2 	0 	3 
b. Grab-and-go tables or kiosks inside of school buildings	1 		2 	0 	3 
c. Meals in the classroom	1 		2 	0 	3 
d. Walk-up sites outside of school buildings or in other locations	1 		2 	0 	3 
e. Curbside pickup/drive-through services	1 		2 	0 	3 
f. Mobile sites at which a bus or van delivered meals at preset times	1 		2 	0 	3 
g. Delivery with stops at individual homes	1 		2 	0 	3 
h. Other home delivery methods	1 		2 	0 	3 
i. Distribution of a full week (5 days) of meals at one time	1 		2 	0 	3 
j. Distribution of 2–3 days of meals at one time	1 		2 	0 	3 
k. Distribution of weekend meals	1 		2 	0 	3 
l. Distribution of bulk food packages	1 		2 	0 	3 
m. Distribution of frozen meals	1 		2 	0 	3 
n. Distribution of shelf-stable meals	1 		2 	0 	3 
o. Allowing parents/guardians to pick up meals without children present	1 		2 	0 	3 
q. Other (Specify)	1 		2 	0 	3 

NO RESPONSE M

if ANY ITEM IN 1.18 SELECTED:

1.19. During SY 2020–2021, of all the methods your SFA used to provide meals to children, through which method(s) did your SFA serve the most meals?

[Show only methods identified in Q.1.18]

[Programmer Note: Include the following hover text definitions for the underlined text:

Bulk food packages: Food packages that contain items that could be used for multiple meals or portion sizes.]

Select UP TO Three

 Cafeteria service for in-school students 1

 Grab-and-go tables or kiosks for in-school students 2

 Meals in the classroom for in-school students 3

 Walk-up sites at schools, centers, or other buildings 4

 Curbside pickup/drive-through services 5

• Mobile sites at which a bus or van delivered meals at preset times 6

• Delivery with stops at individual homes 7

 Other home delivery methods 8

• Distribution of a full week (5 days) of meals at one time 9

• Distribution of 2–3 days of meals at one time 10

• Distribution of weekend meals 11

• Distribution of bulk food packages 12

• Distribution of frozen meals 13

• Distribution of shelf-stable meals 14

• Allowing parents/guardians to pick up meals without children present 15

• Other (Specify) 99

NO RESPONSE M

ALL ANSWER:

1.20. During SY 2020–2021, which of the available nationwide COVID-19 Child Nutrition waivers did your SFA use? For more information about each waiver see waiver list here: Child Nutrition COVID-19 Waivers | USDA-FNS

[Show only waivers associated with CN programs selected in 1.2 (responses =1, 2, 3 or 4)

 [ALL] My SFA did not use any COVID-19 Child Nutrition Nationwide Waivers in SY 2020-2021 0

 [1.2 = a through f] #22, 33, 44, 54 or 61: Nationwide Waiver to Allow Non-congregate Feeding in the Child Nutrition Programs 1

• [1.2 = a through f] #25, 35, 47, 55 or 62: Nationwide Waiver to Allow Parents and Guardians to Pick Up Meals for Children 2

• [1.2 = a through f] #26, 36, 38, 45, 53, 63 or 70: Nationwide Waiver to Allow Meal Pattern Flexibility in the Child Nutrition Programs 3

• [1.2= a through f] #37: Nationwide Waiver to Allow Offer Versus Serve Flexibility for Senior High Schools in the NSLP for SY 2020–2021 4

• [1.2 = d ] #16, 51 or 67: Nationwide Waiver to Allow Offer Versus Serve Flexibilities in the Summer Food Service Program 5

• [1.2 = a through f] #17, # 23, 34, 50 or 66: Nationwide Waiver of Meal Service Time Restrictions in the Child Nutrition Programs 6

[1.2 = c or d] #56 or 59: Nationwide Waiver to Allow Summer Food Service Program and Seamless Summer Option Operations through School Year 2020–2021 7

• [1.2 = d] #57 or 69: Nationwide Waiver to Allow Reimbursement for Meals Served Prior to Notification of Approval and Provide Flexibility for Pre-Approval Visits in the Summer Food Service Program 8

• [1.2 = c, d or e ] #32, 46, 52 or 60: Nationwide Waiver to Extend Area Eligibility Waivers 9

• [1.2 = c or d] #14, 48 or 64: Nationwide Waiver to Allow Area Eligibility for Closed Enrolled Sites in SFSP and the NSLP Seamless Summer Option 10

• [1.2 = e or f] #58 or 68: Nationwide Waiver of Area Eligibility in the Child and Adult Care Food Program At-Risk Afterschool Care Component 11

• [1.2 = a, b or c] #29: Nationwide Waiver of Onsite Monitoring Requirements in the School Meals Programs 12

• [1.2 = d] #30 or 42: Nationwide Waiver of Onsite Monitoring Requirements for Sponsoring Organizations in the Summer Food Service Program 13

• [1.2 = d ] #15, 49 or 65: Nationwide Waiver to Waive First Week Site Visits in the Summer Food Service Program 14

• [1.2 = a or b] #72 Nationwide Waiver for Selected Child Nutrition Program Reporting Requirements 15

• [ALL] #6 or 82: Nationwide Waiver of Community Eligibility Provision Deadlines in the NSLP and SBP 16

• [ALL] #18: Nationwide Waiver of Local School Wellness Policy Triennial Assessments in the NSLP and SBP 17

• [1.2= a through d] #19 or 71: Nationwide Waiver of Food Service Management Contract Duration in the National School Lunch Program and Summer Food Service Program 18

NO RESPONSE M

answer IF Selected ANY response 1 THROUGH 18 in 1.20

1.21. During SY 2020–2021, which of the available nationwide COVID-19 Child Nutrition waivers were the most helpful to your SFA?

[Show only waivers selected in 1.20]

SELECT UP TO THREE:

[1.2 = a through f] #22, 33, 44, 54 or 61: Nationwide Waiver to Allow Non-congregate Feeding in the Child Nutrition Programs 1

• [1.2 = a through f] #25, 35, 47, 55 or 62: Nationwide Waiver to Allow Parents and Guardians to Pick Up Meals for Children 2

• [1.2 = a through f] #26, 36, 38, 45, 53, 63 or 70: Nationwide Waiver to Allow Meal Pattern Flexibility in the Child Nutrition Programs 3

• [1.2= a through f] #37: Nationwide Waiver to Allow Offer Versus Serve Flexibility for Senior High Schools in the NSLP for SY 2020–2021 4

• [1.2 = d ] #16, 51 or 67: Nationwide Waiver to Allow Offer Versus Serve Flexibilities in the Summer Food Service Program 5

• [1.2 = a through f] #17, # 23, 34, 50 or 66: Nationwide Waiver of Meal Service Time Restrictions in the Child Nutrition Programs 6

[1.2 = c or d] #56 or 59: Nationwide Waiver to Allow Summer Food Service Program and Seamless Summer Option Operations through School Year 2020–2021 7

• [1.2 = d] #57 or 69: Nationwide Waiver to Allow Reimbursement for Meals Served Prior to Notification of Approval and Provide Flexibility for Pre-Approval Visits in the Summer Food Service Program 8

• [1.2 = c, d or e ] #32, 46, 52 or 60: Nationwide Waiver to Extend Area Eligibility Waivers 9

• [1.2 = c or d] #14, 48 or 64: Nationwide Waiver to Allow Area Eligibility for Closed Enrolled Sites in SFSP and the NSLP Seamless Summer Option 10

• [1.2 = e or f] #58 or 68: Nationwide Waiver of Area Eligibility in the Child and Adult Care Food Program At-Risk Afterschool Care Component 11

• [1.2 = a, b or c] #29: Nationwide Waiver of Onsite Monitoring Requirements in the School Meals Programs 12

• [1.2 = d] #30 or 42: Nationwide Waiver of Onsite Monitoring Requirements for Sponsoring Organizations in the Summer Food Service Program 13

• [1.2 = d ] #15, 49 or 65: Nationwide Waiver to Waive First Week Site Visits in the Summer Food Service Program 14

• [1.2 = a or b] #72 Nationwide Waiver for Selected Child Nutrition Program Reporting Requirements 15

• [ALL] #6 or 82: Nationwide Waiver of Community Eligibility Provision Deadlines in the NSLP and SBP 16

• [ALL] #18: Nationwide Waiver of Local School Wellness Policy Triennial Assessments in the NSLP and SBP 17

• [1.2= a through d] #19 or 71: Nationwide Waiver of Food Service Management Contract Duration in the National School Lunch Program and Summer Food Service Program 18

NO RESPONSE M

ANSWER IF USED DISTRIBUTION OF A FULL WEEK (5 DAYS) OF MEALS AT ONE TIME (1.18I = 1 or 2):

1.22. During SY 2020–2021, many SFAs offered bulk food packages containing items that could be used for multiple meals or portion sizes. Which of the following meal components did your SFA offer in bulk?

Select all that apply:

 Fruits 1

 Vegetables 2

 Meats/meat alternates 3

 Grains 4

 Milk 5

NO RESPONSE M

ANSWER IF USED DISTRIBUTION OF A FULL WEEK (5 DAYS) OF MEALS AT ONE TIME (1.18I = 1 or 2):

1.23. Did your SFA give families information to make sure they could clearly identify meals delivered as bulk food items? For example, did the bulk items have information on portion sizes?

Select all that apply:

 No information was provided 0

 Information included in the package 2

 Information available online 3

 Information distributed via email 4

 Other (Specify) 99

NO RESPONSE M

ANSWER IF USED DISTRIBUTION OF A FULL WEEK (5 DAYS) OF MEALS AT ONE TIME (1.18I = 1 or 2):

1.24. Did bulk food packages typically include foods that required the following types of preparation?

Select all that apply:

 Reheating (such as frozen meals) 1

 Cooking or baking (such as uncooked meat or unbaked dough) 2

 Cutting (such as whole vegetables, fruits, or meats) 3

 Assembling (such as components of a sandwich) 4

 No preparation required 5

 Other 99

NO RESPONSE M

All answer:

1.25. During SY 2020–2021, what meal counting methods did your SFA use?

Select all that apply:
	Used for in-school meal service		Used for meal service outside of school building	Did not use	Don’t know
a. Standard point-of-service system	1 		2 	0 	3 
b. Mobile technology (for example, laptop, tablet, or cell phone apps)	1 		2 	0 	3 
c. Paper rosters	1 		2 	0 	3 
d. Clickers	1 		2 	0 	3 
e. Circle sheets, or other form for meal counting	1 		2 	0 	3 
f. Other counting method (specify)	1 		2 	0 	3 

NO RESPONSE M

ALL answer:

1.26. During SY 2020–2021, did your SFA experience challenges meeting any of the following meal pattern requirements (including meal component and nutritional requirements) while providing meals?

[Show only CN programs from 1.2 if = 1, 2, 3, or 4]

[If i is selected for any column, no other option can be selected]

Select all that apply:	NSLP, including SSO	SBP, including SSO	SFSP	CACFP At-Risk Afterschool Meals component
a. Milk	1 	2 	3 	4 
b. Fruits	1 	2 	3 	4 
c. Vegetables	1 	n.a.	3 	4 
d. Meats/meat alternates	1 	n.a.	3 	4 
e. Grains	1 	2 	3 	4 
f. Whole grain-rich foods	1 	2 	3 	4 
g. Calories	1 	2 	3 	4 
h. Sodium	1 	2 	3 	4 
i. No challenges meeting meal pattern requirements	1 	2 	3 	4 
j. Other	1 	2 	3 	4 

n.a. = not applicable

NO RESPONSE M

ANSWER IF 1.26 = a through h, or j = 1, 2, 3, or 4:

1.27. During SY 2020–2021, did your SFA use the nationwide waivers to allow meal pattern flexibility for any meal components in the NSLP, SBP, SSO, SFSP, or CACFP At-Risk Afterschool meal patterns?

[If f is selected for any column, no other option can be selected]

Select all that apply:	NSLP, including SSO	SBP, including SSO	SFSP	CACFP At-Risk Afterschool Meals component
a. Milk	1 	2 	3 	4 
b. Fruits	1 	2 	3 	4 
c. Vegetables	1 	n.a.	3 	4 
d. Meats/meat alternates	1 	n.a.	3 	4 
e. Grains	1 	2 	3 	4 
f. Did not use waiver for any meal components	1 	2 	3 	4 

n.a. = not applicable.

NO RESPONSE M

ANSWER IF 1.26 = a through h, or j = 1, 2, 3, or 4:

1.28. During SY 2020–2021, what other actions, if any, did your SFA take to address challenges with the meal pattern requirements?

Select all that apply:

 Worked with current food vendors and suppliers to get the foods we needed 1

 Worked with new food vendors and suppliers to get the foods we needed 2

 Obtained needed items through USDA Foods 3

 Received technical assistance from State agency 4

 No actions taken 5

 Other 99

NO RESPONSE M

All ANSWER:

1.29. During SY 2018–2019, SY 2019–2020, or SY 2020–2021, in which schools, if any, did your SFA serve produce from school gardens in reimbursable meals?

	Elementary	Middle	High	Other	Did not serve produce from school gardens
a. SY 2018–2019	1 	2 	2 	3 	0 
b. SY 2019–2020	1 	2 	2 	3 	0 
c. SY 2020–2021	1 	2 	2 	3 	0 

NO RESPONSE M

All answer:

1.30. During SY 2020–2021, did your SFA experience any operational challenges providing meal service, such as challenges related to meal delivery methods, equipment, staffing, storage, food safety, or food availability and packaging?

 Yes 1

 No 0 GO TO 2.0

NO RESPONSE M GO TO 2.0

ANSWER IF 1.30 = 1:

1.31. During SY 2020–2021, what factors contributed to operational challenges your SFA experienced providing meal service?

	Select one response per row:
	Yes	No	Not applicable
a. Using different Child Nutrition Programs to provide meals	1 	0 	2 
b. Identifying meal site locations	1 	0 	2 
c. Obtaining approval for new meal sites	1 	0 	2 
d. Establishing and using new or alternative meal service methods or new meal delivery methods	1 	0 	2 
e. Obtaining needed meal delivery equipment	1 	0 	2 
f. Obtaining needed storage facilities	1 	0 	2 
g. Staffing meal sites	1 	0 	2 
h. Ensuring staff safety or obtaining personal protective equipment	1 	0 	2 
i. Managing meal service during staff absences	1 	0 	2 
j. Food shortages or supply chain issues	1 	0 	2 
k. Obtaining meal packaging	1 	0 	2 
l. Availability or distribution of USDA Foods	1 	0 	2 
m. Unclear guidance from FNS	1 	0 	2 
n. Unclear guidance from the State	1 	0 	2 
o. Untimely guidance from FNS	1 	0 	2 
p. Untimely guidance from the State	1 	0 	2 
q. Not enough technical assistance from the State	1 	0 	2 
r. Other (Specify)	1 	0 	2 

NO RESPONSE M

All Answer:

1.32. During SY 2020-2021, did you face challenges providing enough meal sites or meal delivery options to reach all potential participants?

 Yes 1

No 0

NO RESPONSE M

All Answer:

1.33. Please describe the types of challenges you faced reaching all potential participants during SY 2020-2021, including the types of locations you were challenged to reach or characteristics of participants in those locations.

NO RESPONSE M

2. FINANCIAL IMPACTS OF THE COVID-19 PANDEMIC ON SFAS

These next questions ask about the financial impacts of the COVID-19 pandemic on your SFA during SY 2020–2021.

SKIP TO SECTION 3 IF NO CN PROGRAMS USED (1.2 = 0 FOR ALL CN PROGRAMS)

2.1. During SY 2020–2021, did your SFA experience any financial challenges providing meal service?

 Yes 1

 No 0 GO TO 2.3

NO RESPONSE M GO TO 2.3

All ANSWER:

2.2. During SY 2020–2021, did any of the following factors contribute to the financial challenges your SFA experienced providing meal service?

	SELECT ONE RESPONSE PER ROW
	Yes	No
a. Meal packaging costs	1 	0 
b. Increased food costs	1 	0 
c. Meal transportation or delivery costs	1 	0 
d. Purchasing equipment for alternative meal service approaches	1 	0 
e. Additional storage for alternative meal service approaches	1 	0 
f. Staff overtime or hazard pay	1 	0 
g. Staff turnover	1 	0 
h. Staff training	1 	0 
i. Purchasing personal protective equipment for staff	1 	0 
j. Fixed staff-related costs, such as salaries or benefits	1 	0 
k. Other fixed costs, such as those related to utilities, maintenance, or vendor contracts	1 	0 
l. Decreased federal reimbursement due to decreased participation	1 	0 
m. Other (Specify)	1 	0 

NO RESPONSE M

ANSWER IF any “1’” response to 2.2:

2.3 During SY 2020–2021, which of these factors had the greatest impact on your SFA’s finances?

[Show only factors identified in Q2.2]

	Select up to 3 factors that had the greatest impact on finances
a. Meal packaging costs	 1
b. Increased food costs	 2
c. Meal transportation or delivery costs	 3
d. Purchasing equipment for alternative meal service approaches	 4
e. Additional storage for alternative meal service approaches	 5
f. Staff overtime or hazard pay	 6
g. Staff turnover	 7
h. Staff training	 8
i. Purchasing personal protective equipment for staff	 9
j. Fixed staff-related costs	 10
k. Other fixed costs	 11
l. Decreased federal reimbursement due to decreased participation	 12
m. Other (Specify)	 99

NO RESPONSE M

All answer:

2.4. What were the most expensive meal service methods for your SFA during SY 2020–2021?

[Show only methods selected in 1.12]

SELECT UP TO THREE:

Cafeteria service 1

 Grab-and-go tables or kiosks in school buildings 2

 Meals in the classroom 3

 Walk-up sites outside of school buildings or in other locations 4

 Curbside pickup/drive-through service 5

 Mobile sites at which a bus or van delivers meals at preset times 6

 Delivery with stops at individual homes 7

 Other methods for providing home delivery of meals 8

• Distributing a full week (5 days) of meals at one time 9

• Distributing 2–3 days of meals at one time 10

• Distribution of weekend meals 11

• Distribution of bulk food packages 12

• Distribution of frozen meals 13

• Distribution of shelf-stable meals 14

• Allowing parents/guardians to pick up meals without children present 15

• Allowing other adults (not parents/guardians) to pick up meals without 16 children present

• Other (Specify) 99

NO RESPONSE M

All answer:

2.5. Which, if any, additional funding sources or methods did your SFA use to cover costs during SY 2020–2021?

Select all that apply:

 Used no additional funding sources or methods 0

 District or Child Nutrition general fund 1

 State revenue matching funds in excess of the State revenue matching fund requirement 2

 Other State or local government funds 3

 Local contributions or charitable funding from the community (excluding school or district fundraising) 4

 District or school fundraising 5

 Revenue from meals or services not funded through the nonprofit school food service account (for example, revenue from adult meals, competitive foods, and/or catering or contracting services that operate from a separate account) 6

 Remaining funds in school meal accounts of students no longer enrolled 7

 Used volunteer staff to provide meal service 8

 Used volunteer and/or paid students to provide meal service 9

 Used other district or school staff (not employed by the SFA) to provide meal service 10

 Other (Specify) 99

NO RESPONSE M

All Answer:

2.6 Did your SFA receive one or more Child Nutrition Emergency Operational Costs reimbursement payments?

For more information see guidance document here: Child Nutrition Emergency Operational Costs reimbursement payments

 Yes 1

No, not eligible for payment 0

No, declined payment 2

NO RESPONSE M

aNSWER ONLY IF 2.6 = 2, if 2.6 = 0 skip to 2.13 , if 2.6 = 1 skip to 2.9

2.7 Did your SFA decline one or more Child Nutrition Emergency Operational Costs reimbursement payment(s)?

 School Programs 1

 CACFP 2

NO RESPONSE M

aNSWER ONLY IF 2.6 = 2, if 2.6 = 0 skip to 2.13 , if 2.6 = 1 skip to 2.9

2.8 If you declined your Child Nutrition Emergency Operational Costs reimbursement payment(s), for what reason did you do so?

 Meal service operations suspended with no intent to resume 1

 Sufficient funds already available/no financial stress 2

 Concerns about possible reporting or monitoring tied to receipt of funds 3

 Other (please specify) 99

NO RESPONSE M

ANSWER ONLY IF 2.6 = 1 or 2

2.9 For which programs did you receive a Child Nutrition Emergency Operational Costs reimbursement payment?

 School Programs 1

 CACFP 2

NO RESPONSE M

ANSWER ONLY IF 2.6 = 1 or 2

2.10 For what types of expenses did you use, or are planning to use the Child Nutrition Emergency Operational Costs reimbursement payment(s) that you received? (Select all that apply)

 Food costs 1

•  Labor (e.g. salaries/benefits) 2

 Supplies/Equipment 3

 Operations/Administrative 4

 Other (please specify) 5

NO RESPONSE M

ANSWER ONLY IF 2.6 = 1 or 2

2.11 How effective were the Child Nutrition Emergency Operational Costs reimbursement payment(s) you received in covering fixed operational costs and/or making up for lost revenues during the public health emergency in spring 2020?

Highly Effective 1

 Somewhat Effective 2

Minimally Effective 3

NO RESPONSE M

ANSWER ONLY IF 2.6 = 1 or 2

2.12. To what extent did the Child Nutrition Emergency Operational Costs reimbursement payment(s) you received impact your ability to continue operating one or more of the Child Nutrition Programs?

High impact: The payment was an important or determining factor in our ability to continue program operations 1

Significant impact: Stabilized or substantially improved financial health of our food service operation 2

 Minimal impact: Did not substantially affect our ability to continue program operations 3

NO RESPONSE M

All Answer:

2.13. On June 30, 2021 (the end of SY 2020–2021), what was the status of your nonprofit school food service account?

 Positive fund balance (revenue exceeded spending) 1

 Negative fund balance (spending exceeded revenue) 2

 Balanced budget (broke even) 3

 Don’t know 4

NO RESPONSE M

All Answer:

2.14. On June 30, 2019 (the end of SY 2018–2019), what was the status of your nonprofit school food service account?

 Positive fund balance (revenue exceeded spending) 1

 Negative fund balance (spending exceeded revenue) 2

 Balanced budget (broke even) 3

 Don’t know 4

NO RESPONSE M

3. FOOD SERVICE MANAGEMENT COMPANY (FSMC) CONTRACTS

Next, we have a few questions about your SFA contracts with FSMCs and any changes you may have made during SY 2019–2020 or SY 2020–2021.

All Answer:

3.0. During SY 2019–2020 or SY 2020–2021, did your SFA have a contract with an FSMC at any point?

 Yes 1

 No 0

NO RESPONSE M

ANSWER 3.1 If 3.0 = 1, IF 3.0 = 0 skip to 4.1

3.1. During SY 2019–2020 or SY 2020–2021, did your SFA extend, amend, or negotiate a new contract with its FSMC at any point because of the impact of the COVID-19 pandemic?

If 0 is selected, 1 or 2 cannot be selected

Select all that apply:

 Yes, extended contract 1

 Yes, amended contract 2

 Yes, negotiated a new contract using the non-competitive procurement method 3

 No 0

NO RESPONSE M

ANSWER If 3.1 = 1:

3.2. How long was the contract extension for?

Through end of SY 2020–2021 1

 Through end of SY 2021–2022 2

 Other time period (Specify)

NO RESPONSE M

ANSWER If 3.1 = 1:

3.3. Why did your SFA decide to extend its FSMC contract?

NO RESPONSE M

ANSWER If 3.1 = 2:

3.4. During SY2019-2020, or SY2020-2021, why did your SFA decide to amend its FSMC contract?

NO RESPONSE M

ANSWER 3.5 If 3.1 = 3, otherwise skip to 4.1:

3.5. During SY 2019–2020 or SY 2020–2021, why did your SFA decide to negotiate a new contract using the non-competitive procurement method with its FSMC?

NO RESPONSE M

4. PROGRAM OPERATIONS FROM OCTOBER THROUGH DECEMBER 2021

Now we have a few questions about your SFA’s program operations from October through December 2021, in SY 2021–2022.

All ANSWER:

4.1. From October through December 2021, which instructional model was most commonly used by your SFA’s schools?

• Hybrid (some students virtual, some in person) 1

• Virtual 2

• In person 3

NO RESPONSE M

ALL ANSWER:

4.2. From October through December 2021, did any schools in your SFA participate in the following Child Nutrition Programs?

	YES	NO
a. National School Lunch Program (NSLP)	1 	0 
b. School Breakfast Program (SBP)	1 	0 
c. NSLP Afterschool Snack Service	1 	0 
d. NSLP Seamless Summer Option (SSO)	1 	0 
e. Child and Adult Care Food Program (CACFP) At-Risk Afterschool Meals component	1 	0 
f. CACFP Outside-School-Hours Care snacks or suppers	1 	0 
g. Special Milk Program	1 	0 
h. Summer Food Service Program (SFSP)	1 	0 
i. USDA Department of Defense Fresh Fruit and Vegetable Program (USDA DoD Fresh)	1 	0 
j. Fresh Fruit and Vegetable Program (FFVP)	1 	0 

NO RESPONSE M

All Answer:

4.3. From October through December 2021, what methods did your SFA use to provide meals to children?

[Programmer Note: Include the following hover text definitions for the underlined text:

Bulk food packages: Food packages that contain items that could be used for multiple meals or portion sizes.]

Select all that apply:

 Cafeteria service 1

 Grab-and-go tables or kiosks in school buildings 2

 Meals in the classroom 3

 Walk-up sites outside of school buildings or in other locations 4

 Curbside pickup/drive-through services 5

• Mobile sites at which a bus or van delivered meals at preset times 6

• Delivery with stops at individual homes 7

 Other home delivery methods 8

• Distribution of a full week (5 days) of meals at one time 9

• Distribution of 2–3 days of meals at one time 10

• Distribution of weekend meals 11

• Distribution of bulk food packages 12

• Distribution of frozen meals 13

• Distribution of shelf-stable meals 14

• Allowing parents/guardians to pick up meals without children present 15

• Other (Specify) 99

NO RESPONSE M

All Answer:

4.4. From October through December 2021, what meal counting methods did your SFA use?

[If 0 or 3 is selected for any row, no other option can be selected]

Select all that apply:
	Used for in-school meal service		Used for meal service outside of school buildings	Did not use	Don’t know
a. Standard point-of-service system	1 		2 	0 	3 
b. Mobile technology (for example, laptop, tablet, or cell phone apps)	1 		2 	0 	3 
c. Paper rosters	1 		2 	0 	3 
d. Clickers	1 		2 	0 	3 
e. Circle sheets, or other form for meal counting	1 		2 	0 	3 
f. Other counting method (Specify)	1 		2 	0 	3 

NO RESPONSE M

All Answer:

4.5. In response to the COVID-19 pandemic, did your SFA make any of the following operational changes that were still being used from October through December 2021?

If j is selected no other option can be selected

Select all that apply:
a. Increased number or use of centralized kitchens	1 
b. Increased number of prepackaged foods	2 
c. Fewer hot meal offerings	3 
d. Increased use of heat and serve meals (versus prepared from scratch)	4 
e. Increased number of grab-and-go tables or kiosks in school buildings	5 
f. Increased meals in the classroom	6 
g. Added partnerships with community-based organizations to support meal production	7 
h. Added partnerships with community-based organizations to support meal distribution	8 
i. Other (Specify)	9 
j. No operational changes made in response to COVID-19 are still being used in October 2021	0 

NO RESPONSE M

ANSWER IF 4.5 = 1 or 2 for any option:

4.6. Why has your SFA continued to use these operational changes?

NO RESPONSE M

all ANSWER:

4.7. In SY 2021–2022, are any of your SFA’s schools using the Community Eligibility Provision (CEP)?

 Yes, all schools 1

 Yes, some schools 2

 No schools 0

NO RESPONSE M

ANSWER If 4.7 = 1 or 2:

4.8. In SY 2021–2022, did the number of your SFA’s schools using CEP increase compared to SY 2020–2021?

 Yes 1

 No 0

NO RESPONSE M

ANSWER If 4.7 = 1:

4.9. In SY 2021–2022, why did the number of schools using CEP increase?

Select all that apply:

 More schools were eligible for CEP 1

 Schools’ identified student percentages (ISP) increased 2

 CEP was easier to implement than the waiver that allows schools to operate SSO and serve free meals to all children 3

 Families expected all students to continue receiving free meals 4

 Additional school(s) added to the SFA 5

 Other (Specify) 99

NO RESPONSE M

All ANSWER:

4.10. From October through December 2021, did your SFA experience challenges meeting any of the following meal pattern requirements (including food component and nutritional requirements) while providing meals?

[Show only CN programs from 4.2 if = 1, 2, 3 or 4]

If i is selected for any column, no other option can be selected

Select all that apply:	NSLP, including SSO	SBP, including SSO	CACFP At-Risk Afterschool Meals component
a. Milk	1 	2 	4 
b. Fruits	1 	2 	4 
c. Vegetables	1 	n.a.	4 
d. Meats/meat alternates	1 	n.a.	4 
e. Grains	1 	2 	4 
f. Whole grain-rich foods	1 	2 	4 
g. Calories	1 	2 	4 
h. Sodium	1 	2 	4 
i. No challenges meeting meal pattern requirements	1 	2 	4 
j. Other	1 	2 	4 

n.a. = not applicable.

NO RESPONSE M

All ANSWER:

4.11. From October through December 2021, did your SFA experience any operational challenges providing meal service, such as challenges related to meal delivery methods, equipment, or food availability and packaging?

 Yes 1

 No 0 GO TO 5.1

NO RESPONSE M GO TO 5.1

ANSWER IF 4.11 = 1:

4.12. From October through December 2021, what factors contributed to operational challenges your SFA experienced providing meal service?

	Select all that apply:
	Yes	No	Not applicable
a. Using different Child Nutrition Programs to provide meals	1 	0 	2 
b. Identifying meal site locations	1 	0 	2 
c. Obtaining approval for new meal sites	1 	0 	2 
d. Establishing and using new or alternative meal service methods or new meal delivery methods	1 	0 	2 
e. Obtaining needed meal delivery equipment	1 	0 	2 
f. Obtaining needed storage facilities	1 	0 	2 
g. Staffing meal sites	1 	0 	2 
h. Ensuring staff safety or obtaining personal protective equipment	1 	0 	2 
i. Managing meal service during staff absences	1 	0 	2 
j. Food shortages or supply chain issues	1 	0 	2 
k. Obtaining meal packaging	1 	0 	2 
l. Availability or distribution of USDA Foods	1 	0 	2 
m. Unclear guidance from FNS	1 	0 	2 
n. Unclear guidance from the State	1 	0 	2 
o. Untimely guidance from FNS	1 	0 	2 
p. Untimely guidance from the State	1 	0 	2 
q. Not enough technical assistance from the State	1 	0 	2 
r. Other (Specify)	1 	0 	2 

NO RESPONSE M GO TO 5.1

All ANSWER:

4.13. From October through December 2021, did your SFA experience any financial challenges providing meal service?

 Yes 1

 No 0 GO TO 5.1

NO RESPONSE M GO TO 5.1

ANSWER IF 4.13 = 1:

4.14. From October through December 2021, did any of the following factors contribute to the financial challenges your SFA experienced providing meal service?

	SELECT ONE RESPONSE PER ROW
	Yes	No
a. Meal packaging costs	1 	0 
b. Increased food costs	1 	0 
c. Meal transportation or delivery costs	1 	0 
d. Purchasing equipment for alternative meal service approaches	1 	0 
e. Additional storage for alternative meal service approaches	1 	0 
f. Staff overtime or hazard pay	1 	0 
g. Staff turnover	1 	0 
h. Staff training	1 	0 
i. Purchasing personal protective equipment for staff	1 	0 
j. Fixed staff-related costs, such as salaries or benefits	1 	0 
k. Other fixed costs, such as those related to utilities, maintenance, or vendor contracts	1 	0 
l. Decreased federal reimbursement due to decreased participation	1 	0 
m. Other (Specify)	1 	0 

NO RESPONSE M

5. FINAL COMMENTS

For the next two questions, tell us anything else you would like FNS to know about the impact of the COVID-19 pandemic on your SFA, and your SFA’s efforts to provide meal service during SY 2020–2021 and SY 2021–2022.

All ANSWER:

5.1. What else, if anything, should FNS know about your SFA’s efforts to provide Child Nutrition Program meal service during SY 2020–2021, or in the months since?

All ANSWER:

5.2. What else, if anything, should FNS know about the financial impacts or other impacts of the COVID-19 pandemic on your SFA?

You have finished the survey. Thank you!

File Type	application/vnd.openxmlformats-officedocument.wordprocessingml.document
Author	Figueroa, Holly - FNS
File Modified	0000-00-00
File Created	2022-10-13