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  5. SFSP/CACFP Vendor Survey
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Exit Survey
 
 
This survey is intended for vendors working with Summer Food Service Program (SFSP) and Child and Adult Care Food Program (CACFP) sponsors in the state of Michigan. The following questions are designed to provide an estimate of the cost increases associated with a variety of meal quality standards. The results will be used to guide choices made by sponsors related to SFSP and CACFP menus and meal quality standards. 

Vendor contribution to this process is invaluable, and vendors are encouraged to use the comment boxes to provide any additional insights or information related to this topic. Information and cost estimates provided by vendors will be shared only in aggregate form and will not identify any individual vendor by name.

Please note: the first set of questions on the following page relates to SFSP meal service and the second set of questions relates to CACFP meal service. If you do not provide meals for one of these programs, you may skip that question set. In total, the survey will take 20 minutes to complete.
 
 
Suppose you are a vendor providing meals to an SFSP sponsor in the state of Michigan, and the sponsoring organization is interested in identifying cost-effective changes they can make related to meal quality. Use the sliding scale below to provide a general estimate of how their cost per meal might be affected by each request. The left end of the scale indicates "no cost increase" and the right end indicates "significant cost increase." Provide an estimate for each hypothetical request based on YOUR experience as a vendor and with the assumption that it would be the only request. You may use the comment box to provide any additional information or qualify any of your answers.



HOW WOULD PRICE PER MEAL BE AFFECTED IF AN SFSP SPONSOR REQUESTED THAT...
No cost increase Some cost increase Significant cost increase
all grain items must be whole grain or whole grain-rich?
-
milk must be unflavored?
-
canned fruits must be in natural juices?
-
deli meats must be 100% whole muscle or breast meat?
-
deli meats must contain reduced sodium levels?
-
deli meats must have no added nitrates or nitrites?
-
sugar in packaged foods must be limited to 8 grams per serving?
-
sugar in cereals must be limited to 6 grams per serving?
-
sugar in yogurt must be limited to 23 grams per serving?
-
dark green veggies must be served at least once a week?
-
No cost increase Some cost increase Significant cost increase
red or orange veggies must be served at least once a week?
-
beans, legumes, or seeds must be served at least once a week?
-
fish must be served at least once every three weeks?
-
no foods with trans fats are served?
-
no fried foods (including pre-fried) are served?
-
no fruit juice is served?
-
no hot dogs are served?
-
no sausages are served?
-
no pork products are served?
-
no nut products are served?
-
No cost increase Some cost increase Significant cost increase
no iceberg lettuce is served?
-
no processed (American) cheese is served?
-
processed cheese is served no more than twice per week?
-
deli meat is served no more than twice per week?
-
plant-based (meatless) meals are served at least once per week?
-
local foods (within 100 miles) are served at least three times per week?
-
hot meals are served at least once a week?
-
all snacks must contain a fruit or vegetable?
-
three out of five fruits served per week must be fresh?
-
menu items must not be repeated within one week?
-
a taste test (two meals total) must be conducted prior to awarding a bid?
-
 
 
 
Comments:
   
 
 
Suppose you are a vendor providing meals to a CACFP sponsor in the state of Michigan, and the sponsoring organization is interested in identifying cost-effective changes they can make related to meal quality. Use the sliding scale below to provide a general estimate of how their cost per meal might be affected by each request. The left end of the scale indicates "no cost increase" and the right end indicates "significant cost increase." Provide an estimate for each hypothetical request based on YOUR experience as a vendor and with the assumption that it would be the only request. You may use the comment box to provide any additional information or qualify any of your answers.



HOW WOULD PRICE PER MEAL BE AFFECTED IF A CACFP SPONSOR REQUESTED THAT...
No cost increase Some cost increase Significant cost increase
all grain items must be whole grain or whole grain-rich?
-
milk must be unflavored?
-
canned fruits must be in natural juices?
-
deli meats must be 100% whole muscle or breast meat?
-
deli meats must contain reduced sodium levels?
-
deli meats must have no added nitrates or nitrites?
-
sugar in packaged foods must be limited to 8 grams per serving?
-
sugar in cereals must be limited to 6 grams per serving?
-
sugar in yogurt must be limited to 23 grams per serving?
-
dark green veggies must be served at least once a week?
-
No cost increase Some cost increase Significant cost increase
red or orange veggies must be served at least once a week?
-
beans, legumes, or seeds must be served at least once a week?
-
fish must be served at least once every three weeks?
-
no foods with trans fats are served?
-
no fried foods (including pre-fried) are served?
-
no fruit juice is served?
-
no hot dogs are served?
-
no sausages are served?
-
no pork products are served?
-
no nut products are served?
-
No cost increase Some cost increase Significant cost increase
no iceberg lettuce is served?
-
no processed (American) cheese is served?
-
processed cheese is served no more than twice per week?
-
deli meat is served no more than twice per week?
-
plant-based (meatless) meals are served at least once per week?
-
local foods (within 100 miles) are served at least three times per week?
-
hot meals are served at least once a week?
-
all snacks must contain a fruit or vegetable?
-
three out of five fruits served per week must be fresh?
-
menu items must not be repeated within one week?
-
a taste test (two meals total) must be conducted prior to awarding a bid?
-
 
 
 
Comments:
   
 
 
 
What else should sponsors be aware of regarding the impact of food quality requests on the calculation of bid pricing?
   
 
 
 
If you would like to provide your contact information for any follow-up questions regarding meal quality and cost, please provide your name and email address in the box below.