Comment on FR Doc # 2011-21148

The availability of ingredient lists and nutritional information for school food service authorities has a huge variance for each individual SFA. I am a member of a food buying coop and have had 4 different prime vendors that we have worked with. The information that is made available on their websites will make or break a program as we move ahead. The largest vendor in the country, Sysco, is light years behind in what they offer. We can choose from about 100 CN labeled items and need to look at labels upon delivery for much of the information. We can go to manufacturer websites but many smaller districts do not have the time in the day. Our current prime vendor provides almost 700 CN labeled items and we can click on any item we order and get the nutritional and ingredient label immediately!!!! Processors have the information that is needed but then again we have to go on-line and take huge amounts of time to find info for the approximate 800-1000 items that we use. Looking for fat, calories, and salt. Finding out the number of states that have quality vendors that compete with price and service has to be key. Making vendors understand the competitive edge they would have by providing easy information is another key. My concerns still exist about the proposed changes that we are having forced on us. Many SFA's are doing a great job and are continually making the right steps in providing a sound nutritionally balanced meals for students. We are also taking care to allow students time to get use to the change. There is a resistance by students and a key quote is their unhappiness with what "Michelle O'Bama" is making us eat. Nutrition can only be judged by what students actually eat.