Beyond the Cafeteria | June 2026

CONTENTS

By Stefanie Giannini, MA, SNS

Cooking Up Success: Engaging Students in the Kitchen

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The lasting benefits of creating connection through teaching

10 Building Trust and Belonging Through School Nutrition By Kaitlyn Grange, EdD, RDN, LDN 12 Community Engagement and Impact with Institute of Child Nutrition

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22 Columbia Heights Schools Recognized for a Cream of the Crop Award By Pam Haupt, SNS

ON THE COVER Featuring: Students in the Young Chefs Club at Marquardt Middle School in Marquardt School District 15, Illinois Photo Courtesy of Stefanie Giannini

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FROM THE EDITOR

Beyond the Cafeteria

This month's edition of Served is all about "Beyond the Cafeteria"! School Nutrition programs across the country are creating value and impact beyond just serving daily meals to students! Connecting with students and community members outside the cafeteria often distinguishes school nutrition programs from many other foodservice establishments. The passion school nutrition professionals have for nourishing and connecting with students is so much more than just providing a simple meal; this passion produces quality relationships and an impact that lasts a lifetime!

-Stefanie Giannini, EDITOR-IN-CHIEF

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COOKING UP SUCCESS ENGAGING STUDENTS IN THE KITCHEN BY STEFANIE GIANNINI, MA, SNS

Alchin, the MMS Exploratory teacher, Erin Sorellino, and myself came together to test out a new version of Young Chefs: Young Chefs 3. Once the outline of the class was established, 10 young chefs signed up for Young Chefs 3 ready to take their culinary skills to the next level with a focus on: Large-Scale Food Production: For foodservice professionals, producing large amounts of food for people is common, but for middle school students, they most likely have never produced high volumes of food. One of the more intense activities we asked the Young Chefs to participate in was preparing a full dinner for both their families as well as other students’ families during the middle school’s Family Night of Serving. This meal included a garden salad with the option of two different scratch-made salad dressings, penne pasta with scratch-made marinara, semi- scratch chicken parmesan, and scratch-made chocolate brownies. During another activity, the Young Chefs prepared over 300 “Kitchen Sink Cookies” from scratch for all staff during institute day. When the students heard the amount of food they would be preparing for both of these activities, their eyes immediately got wide with both excitement and intimidation. The Young Chefs learned how to read standardized recipes as well as time management when producing high volumes of food; this experience gave the students the confidence to be in a commercial kitchen as well as a new-found respect for the FNS Team that feeds them multiple times a day. Serving Others: Although preparing food can often be seen as the most important part of food production, serving others the food that is prepared is a vital skill for students to learn. During the Family Night of Serving, students not only prepared all of the food for their families, they had to actually serve it to them off the MMS cafeteria serving line. Before families came in, our team

Superintendent Lucilla Dávila brought students together by sharing her Puerto Rican heritage through a hands-on Arroz con Pollo cooking lesson, even preparing a Halal version to ensure every Young Chef could participate and enjoy the meal.

A lthough school nutrition programs connect with students every single day through their daily meal programs, there is a vast opportunity to create connection and engagement through teaching students proper cooking skills. Not only are these skills necessary for students to learn as they grow into adulthood, but working with food is something many students genuinely want to participate in. At Marquardt School District 15 (MSD15), the Food and Nutrition Services (FNS) Department, teaching staff, and administrators have collaborated for over 10 years to bring this opportunity of connection to fruition through the Young Chefs Club at Marquardt Middle School (MMS). The Young Chefs Club first began with the former Director of Food and Nutrition Services and a middle school teacher who had a strong passion for cooking. The goal of the club was to teach basic cooking skills to students that they could utilize at home, further

promoting healthy nutrition that was already established within the MSD15 nutrition programs. Since its inception, the club has evolved in many different ways, including new leadership over the club while keeping the roots of the Young Chefs at the forefront of its goals. For the past several years, Young Chefs has been broken down into two types of classes: Young Chefs 1 and Young Chefs 2. Young Chefs 1 focuses on very basic cooking skills such as making trail mix to learn measurements as well as preparing turkey bacon lettuce wraps for easy recipe following. Young Chefs 2 focuses on intermediate cooking skills such as creating a roux for homemade mac and cheese, baking brownies with different fat sources, and preparing pico de gallo for knife skills practice. These two classes have allowed students to build upon their skills slowly, so their overall confidence level in the kitchen remains steady. For the 2025-2026 school year, the FNS Assistant Director, Maribel

spoke to them about customer service which included making eye contact, smiling, and asking their guests what they wanted to eat. It was easy to tell which students would find this part of the night enjoyable and which would find it uncomfortable due to shyness. However, being able to work together to serve their families helped loosen up any nerves. Families came pouring in with their phones and cameras in hand to capture the Young Chefs in action, while the Young Chefs themselves were beaming with pride to see others enjoy the food they had worked so hard to prepare. Connecting With Others Through Culture and Food: One of the more intimate yet impactful events the Young Chefs 3 class participated in was cooking with MSD15 Superintendent, Lucilla Dávila. Superintendent Dávila prepared a traditional Puerto Rican dish, Arroz con Pollo, as a means to teach and connect with students, while sharing her culture through food. Superintendent Dávila prepared the food in front of the students while making sure everyone was involved in the process including both the Young Chefs as well as other district administrators! Superintendent Dávila spent quality time explaining the history behind the dish as well as which specific ingredients and tools are

used to ensure the dish remains authentic. What really made the experience so special and inclusive is that Superintendent Dávila prepared two versions, including a Halal version, to ensure all students could participate and enjoy the food! Students had an absolute blast working alongside Superintendent Dávila, learning Puerto Rican culture, and of course, enjoying the delicious meal they helped her prepare! By the end of Young Chefs 3, it was decided by all what a success the class had been; students were engaged and having fun, while learning so many new skills along the way. Hosting Young Chefs for over a decade now has provided the MSD15 FNS Department the ability to connect with students beyond breakfast, lunch and snack. It has built quality relationships among teachers, students, and administrators all through education and food. If there is any recommendation I can give to other FNS Departments, it is to see if you can gain support from your own district to host a club or even a single event where you can teach students to cook. You can start small and still have a major impact; it is the connection through food that we are reminded how valuable nutrition is both from a health and community perspective.

Stefanie Giannini, MA, SNS IVATI, Founder; Director of Food & Nutrition Services (IL)

Stefanie Giannini, founder of IVATI, is a speaker, educator, and content creator on a mission to inspire and cultivate every individual’s identity and development as a leader; she holds a fierce passion for personal and professional growth, critical reflection, and building quality relationships. Stefanie holds a Bachelor’s in Food & Nutrition Management from Arizona State University and a Master’s in Organizational Leadership and Learning from George Washington University. In addition to her work with IVATI, she works in the school nutrition industry as the Director of Food & Nutrition Services for a K-8 school district in the Northwest suburbs of Chicago.

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BEYOND COMPLIANCE

BUILDING TRUST AND BELONGING THROUGH SCHOOL NUTRITION

I n school nutrition, success is often measured in compliance. Meals must meet guidelines. Safety procedures must be followed. Standards must be met every day without exception. But the impact of this work is not always found in the checklist. It is found in moments that feel small but matter deeply. A student is greeted by name as they move through the serving line. A cafeteria staff member pauses long enough to answer a parent’s question with care. A child with food allergies sits down at lunch without worry, trusting that what is in front of them is safe. These moments are simple, but they stay with families. They shape how a program is experi- enced. Over time, those moments build something bigger than service. They build trust. And trust is what allows belonging to grow. When students feel safe, seen, and recognized, school feels different to

them. They participate more free- ly. They connect more easily. They begin to feel like they are part of the space, not just passing through it. Much of that experience is shaped in the cafeteria. Communication is often where trust begins. A posted menu can share information, but it does not always provide reassurance. Families want clarity they can depend on, espe- cially when it comes to something as personal as their child’s meals. Pro- grams that use text updates, digital tools, or family engagement efforts often find that communication works best when it feels like a conversation, not an announcement. For families managing food allergies, that connection matters even more. They are not only asking what is on the menu. They are asking whether procedures are followed with con- sistency and care. When staff can clearly explain processes and re- spond with confidence and empathy, reassurance grows into trust.

At the center of it all are cafeteria teams. They are the daily presence students and families rely on. They notice the details, respond in real time, and set the tone for how the space feels. When staff feel sup- ported and valued, that sense of confidence shows up in every inter- action. Research in psychology has long shown that belonging is essential for learning and well-being. In schools, it influences how students engage, connect, and succeed.1 When stu- dents feel they belong, everything changes. Beyond compliance, school nutri- tion becomes something more. It becomes a place where trust is built quietly, and belonging is created one meal at a time. References 1. Allen K. Kern M. Vella-Brodrick D. Hattie J. Waters L. (2018). What schools need to know about fostering school belonging: A meta-an- alysis. Educational Psychology Review, 30, 1-34.

Kaitlyn Grange, EdD, RDN, LDN | Nassau County Food & Nutrition Services Kaitlyn Grange, EdD, RDN, LDN, works in school nutrition in Nassau County, Florida, helping cafeteria teams create safe, inclusive, and nourishing experiences for students. She brings her expertise in nutrition, wellness, and food safety to support staff, guide programs, and ensure every child feels cared for and included at the lunch table.

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BEYOND THE CAFETERIA

COMMUNITY ENGAGEMENT AND IMPACT School nutrition programs have long been recognized for fueling student success, but their influence extends far beyond the cafeteria line. Today, these programs are evolving into powerful community anchors by addressing food insecurity, strengthening family connections, and fostering a culture of wellness that reaches well beyond school walls.

When families feel informed and included, participation increases and so does trust. Supporting this expanded role is the Institute of Child Nutrition (ICN), which equips school nutrition professionals with the tools they need to go beyond the cafeteria. Through free professional development opportunities, including live and on-demand webinars, face- to-face trainings, and a robust library of practical resources, the ICN helps programs strengthen their outreach efforts, improve communication strategies, and implement innovative approaches to address food insecurity. Whether building staff capacity or introducing new engagement strategies, ICN’s evidence-based trainings empower teams to make a lasting impact in their schools and communities. Ultimately, school nutrition programs are uniquely positioned to serve as hubs of care and connection. By addressing food insecurity, engaging families, collaborating with community partners, and leveraging trusted resources like ICN, school nutrition programs are helping to build stronger, healthier communities one meal, one relationship, and one initiative at a time. Looking for More Support? Visit theicn.org to access ICN’s trainings, resources, and tools. Questions? Contact the ICN Help Desk via email at helpdesk@theicn. org or by phone at 18003213054.

At the heart of this transformation is a shift from service to engagement. Nutrition teams are no longer just preparing meals; they are also building relationships. Through initiatives such as mobile meal distribution, summer feeding sites, and assistance with weekend backpack programs, schools are closing critical gaps for children and families who may otherwise face inconsistent access to nutritious food. These efforts ensure that support doesn’t end when the school day does. Equally impactful are partnerships with local organizations, farms, and food banks. By collaborating with community stakeholders, school nutrition programs can expand their reach and resources while supporting local economies. Farm-to-school initiatives, for example, not only provide fresh, seasonal produce but also create

opportunities for students and families to learn about the origins of their food, thereby deepening their appreciation for nutrition and sustainability. Parent engagement is another creative ways to involve families, from hosting taste-testing events and nutrition workshops to sharing simple, budget-friendly recipes that can be replicated at home. These efforts empower parents as partners in their children’s health, reinforcing healthy habits beyond the school setting. Communication plays a key role in bridging the gap between schools and communities. Social media, newsletters, and multilingual outreach strategies help ensure that families are cornerstone of meaningful impact. Schools are finding aware of available resources and feel welcome in the conversation.

ICN Website

Heather Burkhead-Goins | Institute of Child Nutrition Heather has over 25 years of experience in early childhood, special education, nutrition, preschool administration, and undergraduate adult learning. She currently serves as an Education and Training Specialist for the Institute of Child Nutrition, focusing on resources for federal child nutrition programs. Her vast experience includes serving as a child nutrition consultant for the Kentucky Department of Education (KY DOE); director of Head Start, afterschool, and family child care; and as a state-licensed rater for Environmental Rating Scales (ETS), assisting in the formation of the KY ALL STARS.

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GOODING SCHOOL DISTRICT GOODING, IDAHO

We've taken a strategic approach to innovation by focusing on access, relevance, and delivering a next-level fresh experi- ence students actually respond to. Our Senator StrEAT Market & Bistro is built on a c-store model, not a traditional cafeteria. It's designed for how students eat today—fast, flexible, and on their terms. The space is open all day, serving reimbursable breakfast and lunch, while also operat- ing for à la carte sales throughout the day. This expanded access allows us to meet students beyond standard meal periods. We've also implemented an online pre-order system with pick- up, giving students the ability to order ahead, skip the line, and access meals on their schedule. The core of our success is offering fresh, customizable meals. Students build meals that fit their preferences, and we've focused on choice and efficiency without compromising nutrition. "Fresh" for us isn't a tagline—it's operational. We prioritize Idaho-grown and locally sourced products and build those into everyday menu execution. Our "We Love Local" commitment shows up on the plate, not just in messaging. Behind the scenes, we've built systems to support this level

of execution. Stan- dardized processes, team-based produc- tion, and efficient packaging allow us to deliver consistent quality while expand- ing access across mul- tiple service models. We've also been intentional about the environment and experience. Layout, flow, and merchan- dising are designed to feel relevant and easy to navigate—more retail than cafeteria. The result is a program that is aligned with today's students—fresh, fast, flexible, and built for real participation. We're seeing a meas- urable shift in how students view school meals.

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LEBANON CITY SCHOOLS LEBANON, OHIO

LEE COUNTY SCHOOLS LEE COUNTY, ALABAMA

As a school nutrition professional, I’ve had the opportunity to directly support student success through education and engagement. For several years, my director and I have been invited to the 7th grade “For the Love of Food” class to teach students about our roles and the purpose of the National School Lunch Program. Through trivia, meal-building activities, and tastings of our scratch-made foods—including smoothies, granola, house made ranch and hydroponic produce grown in our high school kitchen—we show how balanced meals fuel learning. We also discuss nu- trition standards so students understand why certain items appear on their trays. The open dialogue at the end of each class allows us to hear what students enjoy and what they hope to see in the future. Many now stop by our kitchens to share feedback, and we’ve been invited to present in health and high school classes as well. Building on these connections, we are launching a Student Nutri- tion Advisory Council (SNAC) in each of our schools to give students a consistent voice in menu planning and program improvements. By creating these opportunities for student input and engagement, we help students feel valued while increasing their awareness of how healthy meals sup- port their well-being and academic achievement.

Lee County Schools Child Nutrition Program has transformed our school meals through a bold and highly successful scratch cooking initiative, redefin - ing what students can expect from cafeteria dining. We have worked hard this past year to increase the amount of scratch cooking in all of our kitchens. Our team has started preparing items such as homemade breads and rolls, oven fried chicken (we make our own breading), breakfast casseroles, etc. We are using stan- dardized recipes and hands-on culinary training that builds both skill and pride among staff. This shift has elevated meal quality, increased student participation, and reinforced our commitment to nourishing students with wholesome, from-scratch meals. Beyond our own cafeterias, Lee County has become a leader across Alabama by actively partnering with the State Department to train and inspire other districts to implement scratch cooking. Through live demonstra- tions, staff development, and shared best practices, we are helping scale this movement statewide—proving that scratch cooking in school nutrition is not only pos- sible, but powerful, sustainable, and transformative for student health and program success.

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RBB EDGEWOOD SCHOOLS ELLETTSVILLE, IN

VOLUSIA COUNTY SCHOOLS VOLUSIA COUNTY, FLORIDA

At RBB Edgewood, we are small but mighty! After a 2-year grant cycle with the Healthy Meals Initiative grant, we are moving forward, full speed ahead, with recipe development, school gardens, and student focus groups as Chef Amanda takes center stage! At the Mustang Market, our new high school cafeteria space, we are redefining school meals by ele- vating them through a deeper commitment to scratch cooking. This is where innovation and creativity come together with purpose. We are transforming fresh, lo- cal farm-to-school ingredients into meals that nourish and inspire. By focusing on hands-on preparation and culinary techniques, we are not just serving food; we are building skills, confidence, and pride in every dish, one ingredient at a time. We are serving up smoothies, parfaits, homemade pizzas, power bowls, and our very own Agriculture Teacher's Ferguson Farm Burgers! The Mustang Market is more than a cafeteria; it’s a hub of learning. We opened our space to High School student interns this year, collaborating with our Administration to add our program to the curriculum! We are full on flavor, adding flavor stations throughout our district. While we are a small corporation with just under 3,000 students, we are leading the way with forward-thinking food service that brings students closer to the source

Here at School Way Cafe, we believe school meals should do more than feed students—they should in- spire them. This year's National School Lunch Week theme, "Taste the World: Your School Lunch Passport," became the perfect opportunity to create a meaningful partnership with the Experimental Aircraft Association (EAA) at Spruce Creek in Port Orange to promote school nutrition in an exciting way. Together, we developed a contest that connected school meals with exploration and opportunity. Every student who chose to eat school lunch during the promotional week was automatically entered to win a free 20-minute flight on a private plane with a certified pilot, generating positive con- versations about the value of school meals. To support the theme, cafeterias featured menu items inspired by flavors from around the world. Students were encouraged to see their lunch tray as a "passport" to new cultures, experiences, and learning — school meals can be fun, nutritious, and educational. The collaboration with the EAA brought an even deeper purpose. Students were introduced to the world of aviation, engineering, and career possibilities they may never have considered before. Pilots shared their experiences. This partnership showed that school nutrition reaches far beyond the four walls of the kitchen. A cafeteria can become a place where curiosity begins, confidence grows, and students connect everyday choices to lifelong possibil- ities. By linking healthy meals with academic motivation and career exploration, we helped students understand that what fuels their bodies can also fuel their dreams. The winning student received more than a plane ride— they received inspiration, perspective, and a memory that could shape future goals. "Taste the World: Your School Lunch Passport" became more than a theme. It showed that their future can truly take flight.

of what they eat while raising the stan- dard for school nutrition. We know that healthy students make better learners, and we have incorporated everything we do into policy, winning several Healthier Generation Healthy School awards this past year. We thrive on innovation and pushing the

envelope as we go the extra mile for our kiddos every single day!

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OFF MY PLATE FOOD PROGRAM CONSULTANTS

WARREN COUNTY PS WARREN COUNTY, KENTUCKY

Kids learn best when they are well nourished. With that mindset, we identified an opportunity to increase teacher and school staff participation in our lunch program. The Challenge In the 2024–2025 school year, WCPS served 7,490 teacher and staff meals. The Solution: Employee Rewards Program We launched a simple, engaging incentive program designed to encourage consistent participation: • Staff members signed up for a Lunch Rewards Card • Each purchased lunch earned a stamp • After 5 stamps, the completed card was submitted to the cafeteria manager • Each completed card became an entry into a prize draw- ing Prize drawings were held on Oct. 3, Dec. 19, and Mar. 31. Each drawing awarded a 128GB iPad, making the program both impactful and cost-effective. The Results The results exceeded expectations: • Teacher/staff meals increased from 7,490 to over 21,275 • Nearly a 300% increase in participation

I created CNOS™ — the CNP Compliance Operating System — turning federal compliance from a re- active, last-minute scramble into a daily operating system that runs the program — across NSLP, SBP, and CACFP. For decades, child nutrition directors have been handed regulations, reviews, and corrective action plans — but never a system that ties it all together. Every state review becomes a fire drill, and great directors burn out carrying programs no system was ever built to support. CNOS™ solves that. It organizes everything a CNP operator needs into six connected pillars: Compliance & Audit Readiness, Systems & Operations, Staff Training & Accountability, Menu & Participation, Procurement, and Leadership: • The Audit-Ready Assessment — a free, 5-minute diagnostic that scores any program across all six pillars and identifies the weakest link. • The CNOS™ Diagnostic — a 90-minute deep dive that delivers a written 6-pillar gap report and a 90-day priority plan. • The 90-Day CNP Compliance & Systems Acceler- ator™ — a guided implementation that builds the full operating system inside the director's real program, on their real timeline. The result: programs stop running on memory and start running on systems. Audits stop feeling like emer- gencies. Directors stop carrying their programs alone. And kids get better meals, served by teams that aren't burning out. CNOS™ gave directors a clear, sequenced path to build it. Bold idea. Better meals. Together.

The Impact • Teachers and staff modeled healthy eating behaviors • Students saw trusted adults choosing school meals • The perception of cafeteria food improved organically Why It Works • Simple – easy to under- stand and participate in • Visible – reinforced daily through cafeteria inter- actions • Motivating – meaningful rewards with multiple chan- ces to win • Purpose-driven – aligned with student success and staff wellness

When teachers are fueled, they bring their best—and when students see that, they follow.

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Saavor's AI-powered checkout system for K-12 schools identifies every item on a student's tray and completes transactions in under three seconds, linking tray images to student IDs. The platform automates USDA meal compliance by embedding federal and state rules directly into its AI engine, using multi-camera capture and 3D volumetric esti- mation to validate every tray in real time. At the point of sale, it eliminates manual cashier entry of each food item, speeds up lines, and creates a secure, image-verified audit trail. Saavor also automatically organizes production records, nutrient checks, and exception logs, functioning as a digital audit binder ready for Administra- tive Reviews at any time. Designed for practical, high-volume K–12 implementation, Saavor AI enhances staff training, reduces operational burden, and increases compliance confidence across all cafeteria workflows. Real time alerts, human override capabilities, and district specific configuration ensure seamless adoption.

SchoolCafé K12 provides technology solu- tions that help school nutrition programs operate more efficiently while improving communication and accessibility for families and students. Their platform brings together menu plan- ning, meal applications, payments, production, inventory, analytics, and family engagement into one connected system built specifically for K-12 foodservice. Through their mobile-friendly tools, families can easily access menus, allergen and nutrition information, meal account balan- ces, and important district updates in real time. SchoolCafé continues to modernize the school meal experience by helping districts streamline operations, improve transparen- cy, strengthen compliance, and create a more connected experience between schools and the communities they serve.

GIF

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CLICK HERE TO LEARN ABOUT THEIR HEARTFELT CONNECTION TO SCHOOL NUTRITION

PODCAST

Spotlight

24 MIN |

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Sponsored by Red Gold Tomatoes, this special live episode of the Next Up Podcast was filmed at the NxtGen Masterclass in Orlando, FL, bringing together school nutrition leaders, manufacturers, and industry professionals to talk about the future of K-12 foodservice. From branding and marketing to product innovation and student engagement, the conversation dives into new ideas helping school meal programs grow and better connect with their communities. Thank you to Red Gold for continuing to support K-12 nutrition programs with high-quality, versatile tomato products that help operators create flavorful, reliable meals students love.

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BY PAM HAUPT, SNS FOOD SERVICE COORDINATOR COLUMBIA HEIGHTS SCHOOLS RECOGNIZED FOR A CREAM OF THE CROP AWARD

C olumbia Heights Public Schools is committed to innovative nutrition programs. Columbia Heights Schools has a longstanding commitment to incorporating locally sourced products into our school meal programs at all five of our buildings. Over the years, we have developed and refined a variety of recipes in serving fresh, locally sourced meals through strong community partnerships and collaboration with local partners to enhance both breakfast and lunch offerings. Across Minnesota, we also collaborate with other school districts to share successful practices and recipes, fostering new ideas and strengthening partnerships with local producers. Farm to School partners have played an integral role in our

menu planning efforts for more than a decade. Support from the Minnesota Department of Agriculture has been instrumental in providing the funding and resources necessary to sustain and expand this work. We are honored to be recognized with the Cream of the Crop - Bronze Berry Honoree Award, which reflects our dedication to improving the nutritional quality and variety of options available to all students. As part of our Farm to School initiatives, we have invested in experienced food service staff and upgraded equipment across our schools. These enhancements have allowed us to expand scratch cooking practices and incorporate a wide range of local ingredients, including fresh fruits and vegetables, legumes, wild rice,

locally sourced meats, maple syrup, honey and cheese curds. Students of all ages look forward to monthly features such as Minnesota Thursdays and Harvest

of the Month, which highlight seasonal and regional foods. Our Food Service team

remains committed to preparing high-quality meals, encouraging students to explore new foods and sharing these efforts with our broader community. We are excited to continue growing this work through expanded partnerships, evolving food trends, student input and ongoing menu innovation. The future of our nutrition program is bright, and we look forward to continuing to serve our Hylander students with excellence.

FOLLOW COLUMBIA HEIGHTS!

Dumpling Lasagna

by J.T.M. Food Group

• 2026 •

Bolognese Style Pasta Sauce (Taco Style) by Red Gold

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Dumpling Lasagna

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DIRECTIONS

SERVINGS: 2 pans - 48 servings

1. In a large mixing bowl, combine J.T.M. Cooked Ground Beef with 4 cups of General Tso’s Sauce, 2 Tbsp. ginger, 2 Tbsp. garlic powder, 1/2 C Tamari sauce, and 1 Tbsp. of onion powder . Blend thoroughly. 2. Spray (2) full-size pans with a nonstick spray. 3. In each pan, shingle 24 wonton wraps across the bottom of the pan (8 rows x 3 rows) to create a layer. 4. Top with 2 cups of marinated ground beef and spread evenly across the wraps. 5. Create a second layer of wonton wraps and top with 2 cups of marinated ground beef. 6. Create a third layer of wonton wraps and top with 1 cup of marinated ground beef. 7. Top with one final layer of wonton wraps. 8. Steam the dumpling lasagnas for 10-15 minutes. 9. Remove from steamer and let the lasagnas rest for 5 minutes. 10. Drizzle each pan with 1/4 c. Sweet Thai Chili Sauce and 1/2 cup chopped scallions. 11. Cut into 6 x 4 squares. Serve with a side of Sweet & Spicy Cucumbers and/or a simple slaw. PRE-PREPARATION: Thaw J.T.M. Cooked Ground Beef, General Tso’s, and Sweet Thai Chili Sauce under refrigeration of 41ºF or below (HACCP) for 24-36 hours. ALTERNATIVE OVEN METHOD: 1. Preheat oven to 350° F. 2. Add 1 c. of water on top of each pan of dumpling lasagna. 3. Cover each pan with aluminum foil and gently poke a few holes across the foil to steam. 4. Bake for 15-20 minutes. Cool for 5 minutes before removing the foil and finishing the recipe for service.

INGREDIENTS

5lbs. J.T.M. Cooked Ground Beef (thawed) 4 C. J.T.M. General Tso’s Sauce (thawed) 2 Tsp. Ginger, ground, fresh 2 Tbsp. Garlic Powder 1 Tbsp. Onion Powder ½ C. Low-Sodium Tamari Sauce 192 each Wonton Wraps (96 per pan) 1 C. Scallions, chopped (garnish) ½ C. J.T.M. Sweet Thai Chili Sauce (thawed) (garnish) Additional Garnish Ideas: Low-Sodium Tamari Sauce, Chili Crisp Oil, Red Pepper Flakes, Cilantro, Chow Mein Noodles

NOTES 6 oz = 2M/MA + 1/4c other veg. (when served with sweet & spicy cucumbers )

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Bolognese Style Pasta Sauce (Taco Style) Red Gold Plant-Based Pea Protein

THIS RECIPE IS BROUGHT TO YOU BY RED GOLD LEARN MORE HERE

WATCH, READ, & LEARN!

Fresh flavors, vibrant ingredients, and K-12 menu inspiration come together in this Taco Salad featuring Red Gold Tomatoes. See how school nutrition operators can bring a fun, customizable, and student-friendly meal to the serving line while keeping flavor and quality front and center.

SERVINGS: 1 #10 can (approx. 12 cups)

INGREDIENTS

1 #10 can Red Gold Plant-Based Pasta Sauce 1 ½ tsp granulated garlic

1 ½ tsp black pepper 2 Tbsp chili powder 3 Tbsp cumin 2 Tbsp paprika 1 Tbsp onion powder

DIRECTIONS

Heat sauce with seasonings to 135°F. Serving Ideas: • Nachos: tortilla chips + cheese • Taco Salad: romaine, corn, tomatoes, tortilla chips

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Turkey Pizza Quesadilla

Pizza meets quesadilla in this fun, student-friendly recipe featuring Butterball Foodservice turkey products. Packed with flavor and designed with K-12 operations in mind, this recipe delivers a fresh take on familiar favorites students already love.

THIS RECIPE IS BROUGHT TO YOU BY BUTTERBALL FOODSERVICE

LEARN MORE HERE

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DIRECTIONS

SERVINGS: 50

1. Thaw turkey medallions under refrigeration 2 days prior to preparation. 2. Wash and dry basil leaves. Hold under refrigeration. 3. Slice onions and peppers. Hold under refrigeration. 4. Preheat convection oven to 375°F. 5. Place onions and peppers on lined sheet pans and bake for 5-7 minutes, until vegetables are al dente. 6. Remove turkey medallions from refrigeration and place in mixing bowl. Add pizza sauce and gently toss until turkey medallions are evenly coated. 7. Lay whole grain-rich tortilla flat on clean work surface. 8. Evenly distribute sauced turkey medallions over one half of the tortilla, placing in a single layer for even heating. 9. Sprinkle 1 oz of shredded mozzarella cheese, 1/4 cup of peppers & onions, 4 basil leaves, and 1 tsp of Italian seasoning evenly over sauced turkey. Fold tortilla in half to enclose filling. 10. Lightly spray the outside of each quesadilla with butter-flavored pan spray. 11. Place assembled quesadillas on lined sheet pans in a single layer, leaving spacebetween each for even cooking. 12. Bake in convection oven at 375°F for 6–8 minutes, or until tortilla is lightlybrowned and cheese is fully melted. If needed, carefully flip quesadillas halfway through cooking to ensure even browning. 13. Remove quesadillas from oven and transfer to steam table pan or warmer for service. 14. Serve: 1 Turkey Pizza Quesadilla with 1 oz marinara cup for dipping.

INGREDIENTS

9 lbs., 6 oz. Butterball Turkey Tenderloin Medallions 50 Flour and Corn Don Pancho Tortillas 2 lbs., 5½ oz. Red Gold Marinara Sauce 3 lbs., 2 oz. Shredded Mozzarella Cheese 1 C., 2 tsp Italian Seasoning Spices 50 Marinara Sauce Dunk Dups 200 leaves Fresh Basil Butter Flavor Buttermist Pan Spray 1 Qt., 1 Pt., ¼ C. chopped raw sweet green peppers 1 Qt., 1 Pt., ¼ C. chopped raw onion NOTES Recipe provides 2.5 oz M/MA; 2 oz Whole Grain-Rich; .25 C. Red/Orange; .25 C. Other Vegetables Allergens: Milk, Wheat

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Mojo Criollo Chicken Rice Bowl

Bold flavor meets balanced nutrition in this Mojo Criollo Chicken Rice Bowl

from International Food Solutions. Inspired by globally influenced flavors and built for K-12 foodservice, this recipe showcases how operators can bring exciting menu variety to students while keeping preparation practical and approachable.

THIS RECIPE IS BROUGHT TO YOU BY INTERNATIONAL FOOD SOLUTIONS LEARN MORE HERE

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INGREDIENTS

DIRECTIONS

Mojo Marinade (per 5 lbs. Chicken Shreds): 2 Cups Orange Juice 2 Tbsp. Lime Juice (from fresh limes) 2 Tbsp. Brown Sugar 3 Tbsp. Canola Oil, Divided 2 Tbsp. Garlic, Chopped 1 tsp. Cumin 1 tsp. Dried Oregano Vegetable Blend: 2 Orange/Yellow Peppers, Julienne

1. Thaw chicken in bag under refrigeration until fully thawed. Drain and reserve approximately 2½ cups of natural juices. Do not discard juices. 2. Prepare Mojo Sauce: In a stockpot, heat 1 Tbsp. oil over medium heat. Sauté garlic until fragrant. 3. Add reserved chicken juices, orange juice, lime juice, brown sugar, cumin, and oregano. 4. Bring to a boil and simmer for 5 minutes, stirring it to fully incorporate flavors. 5. Take chicken from the bag and place into a full size two inch pan. Pour entirety of Mojo Sauce over the chicken and bake in 350°F oven with lid until chicken reaches 165°F. Gently shred chicken with tongs for service. 6. Cook the Rice and Roast the Vegetables: Pan Cilantro Lime Rice, follow cooking instructions. Hot hold for service above 135°F. 7. Toss peppers and onions with remaining 2 Tbsp oil. 8. Roast or sauté until tender and slightly caramelized. Hold for service above 135°F. 9. Prepare Avocado Creama: Combine all ingredients in a blender and blend until smooth. If mixture is too thick, thin with cool water. If it is too thin, add more avocado or sour cream. Refrigerate immediately and store at or below 41°F. 10. Bowl Assembly (One cup): • Mojo Chicken • Cilantro Lime Rice • Roasted Peppers and Onions • Black Beans • Cilantro • Avocado • Avocado Crema

2 Red Peppers, Julienne 2 White Onions, Julienne Avocado Crema: 1 Avocado, Ripe ½ Bunch Cilantro, chopped 1 Clove Garlic

2 Tbsp. Lime Juice 1 Cup Sour Cream

5# Bag Comida Vida Chicken Shreds 5# Bag Comida Vida Cilantro Lime Rice #10 Can Black Beans, drained and rinsed

The Social Corner is back — and this one's for every school nutrition director heading into summer. Free meals are available, but only if families know to show up. We're breaking down why hitting post is the most important thing you can do for your community this summer. Why You Need to Keep Posting! SUMMER FEEDING THE SOCIAL CORNER

Rachel Dreslinski Social Media Manager, NxtGen Network Rachel specializes in social media strategy and management for brands in the K–12 school nutrition and food and beverage industries. With nearly two years of experience, she focuses on creating story-driven content that builds genuine connection with audiences.

Kariss Harvey Social Media Manager, NxtGen Network Kariss Harvey is a Social Media Manager at NxtGen Network, specializing in content creation and strategy for K–12 school nutrition and foodservice brands. Kariss brings a creative, people first approach to content that feels authentic, engaging, and impactful.

MEET THE FINAL FOUR! The road to the crown continues.

The J.T.M. Crave Competition Tournament of Champions takes the national stage at ANC 2026 in Charlotte. After four years of competition, four standout finalists remain . From globally inspired flavors to creative comfort-food twists, these recipes showcase the innovation happening in K-12 cafeterias nationwide .

North Crawford School district

1 NORTH CRAWFORD SD, WI Jennifer Kapinus Korean BBQ Chicken Crunch Taco

2 ROANE COUNTY SCHOOLS, TN Holly Turner Birria Pitaco with Sweet Heat

roane county School district

3 TROUP COUNTY, GA Phyllis Platt

4 PALM BEACH COUNTY, FL Thomas Occhipinti Pastelón (Caribbean Lasagna)

troup county School district

Quesabirria Ramen Bowl

If you’re attending ANC this July, visit Booth #2823 to sample all four finalist recipes, cast your vote, and watch the winner crowned live. Don’t forget to grab the new 2026 Crave Book , packed with recipe ideas and menu inspiration.

Visit www.jtmcravecompetition.com to learn more about our competitors, and their recipes!

palm beach county School district

800.626.2308 jtmfoodgroup.com

AT THE AmTab DISTRICT NUTRITION LEADERS SYMPOSIUM Innovation & Collaboration

T hroughout the school year, students spend countless hours in their cafeterias, making these spaces far more than just places to eat meals. Today’s dining halls are evolving into hubs that foster connection, wellness, and community while also serving as an important center of a school’s nutrition program. As districts respond to challeng- es such as food insecurity, increasing demands on school meal services, and changing student expectations, nutrition leaders are continually exploring new ways to strengthen participation, improve meal accessibility, and encourage healthier eating habits among students. As the role of school nutrition programs

trition professionals from across the country to exchange ideas, discuss emerging trends, and explore innovative ap- proaches to strengthening school nutrition departments and enhancing the impact of school dining programs. Designed to encourage meaningful dialogue, the sympo- sium creates opportunities for nutrition leaders and indus- try experts to engage in practical, solution-focused conver- sations. Interactive sessions address many of the real-world challenges schools face today, including increasing student meal participation, promoting healthier food choices, im- proving cafeteria operations, adapting dining spaces into multipurpose environ-

ments, and creating ex- periences that help stu- dents feel welcomed and connected during meal periods. In addition to the educational sessions, the symposium provides valuable networking

continues to grow, dis- trict leaders are plac- ing greater emphasis on building dining en- vironments that sup- port both operational efficiency and student wellness. Modern caf- eterias are increasing - ly designed to create positive meal experi- ences that encourage

opportunities for nutri- tion directors to connect with peers and industry professionals, exchange ideas, and build relation- ships with others navigating similar challenges in school nutrition programs. As school nutrition programs continue to evolve, collabora- tion and innovation will remain essential to their success. Through the District Nutrition Leaders Symposium, AmTab is proud to support the educators and nutrition profession- als who are helping build stronger nutrition programs, pro- mote healthier eating habits, and create more welcoming school communities for students nationwide.

students to take advantage of nutritious school meal offer- ings. From improving traffic flow and reducing wait times to creating welcoming, flexible spaces where students feel comfortable gathering, schools are recognizing that the caf- eteria environment itself can play a major role in supporting healthy eating behaviors and overall student engagement. That collaborative spirit is what drives the AmTab District Nutrition Leaders Symposium. Held at AmTab’s headquar- ters in Chicago, the symposium brings together school nu-

Theresa Paschall | AmTab Manufacturing Theresa is a devoted advocate for transforming the landscape of school nutrition through the modernization of cafeteria spaces. With a passion for enhancing the dining experience for students, she strives to create environments that not only nourish but also inspire. Through her work, Theresa is on a mission to revolutionize the way schools approach food, ensuring that every meal served is a step towards a healthier future for the next generation. AmTab.com

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