During the “Integrating Processed Commodities” session at the recent SNA Conference in Chicago Sandy Laffan, school nutrition director for Marietta, Ga., City Schools, talked about her district's purchasing practices. Here, Laffan shares some of her ideas about commodities and group purchasing.
Purchasing was a hot topic at the recent SNA Conference in Chicago. At a session entitled “Integrating Processed Commodities,” Sandy Laffan, school nutrition director for Marietta, Ga., City Schools, shared with attendees some of her district’s purchasing practices.“We use most of our commodity money on center of the plate items. Fat content can be controlled by receiving fully cooked meats versus raw ‘brown box’ items.
We have items directly shipped to our district warehouses. This saves on distributor handling fees.
When you are with a small district you need to make the most of your purchasing dollar. Make friends with nearby districts of your same size or larger. We have a co-op in Georgia that covers 18 school districts, and most of our bids are made through the co-op as a group.
Go to ECOS (the Electronic Commodity Ordering System, ecos.usda.gov) every day to take advantage of items that are available through this system.
We have over 20 processors in Georgia. We’ve found that it’s good practice to tour manufacturers as a group to help with your culinary standards. We review each company’s safety, security, product knowledge and HACCP practices. We plan at least two field trips a year. Of course, not all of our 18 directors go at the same time, so those that do go share information with the group.”