Stronger Teams, Healthier Futures | January 2026

School nutrition starts with supported teams. Explore training, programs, and tools that help staff grow and make a lasting impact.

CONTENTS

By Stefanie Giannini, MA, SNS

By Valeri Lea

FROM OUR PARTNERS

EARN CEU’S

From Planning to Plate

The Power of Play

Preparing for National School Breakfast Week with Protein-Rich Breakfasts

Integrating Fun into Team Building and Training

08 From Training to Tray with Institute of Child Nutrition

16 Podcast Spotlight Next Up Podcast: Zee Zees ® 18 NEW: #THISisSchoolMeals Recipe Exchange

11 Ignite 2026 New City. Same Energy. Bigger Glow.

12 Stronger Teams, Healthier Futures By AskJen

INTERESTED IN ADVERTISING

IN SERVED DIGIZINE TM ?

By Rachel Bartlett

By Donette Worthy

LEARN MORE!

Time for the Tea with Rachel

Leadership Beyond the Desk

Why Social Media Matters More Than You Think in School Nutrition

How to show up for your team in ways that count

EARN CEU’S

26 Edible Education with Pisanick Partners

33 Trend Forecast: In a stressful world, consumers yearn for more control and "me time" Fresh Content from FSD Quarterly 34 Inside the Conversations Shaping Florida's School Meals Voices at the Table Event Recap

28 Building Strong Nutrition Teams for Lasting Impact with AmTab

36 A Look Back on 2025 with NxtGen Network

FROM THE EDITOR

As we launch into the new year, I am happy to share that this month’s issue of the Served Digizine is all about "Stronger Teams, Healthier Futures." The strength of a team includes the morale, skillset, and culture of that team and those three factors alone can make or break a school nutrition program. The new year is the perfect time to reinvigorate your team, instill new goals, and most importantly, have FUN! Dive into this issue to feel inspired to grow your team so that they can finish the school year strong! Stronger Teams, Healthier Futures

-Stefanie Giannini, EDITOR-IN-CHIEF

A New Way to Receive Cool School Points! Think you’ve got an eye for detail? It’s time to put it to the test! We’ve hidden the Cool School Prime “C” somewhere in this issue… can you find it? The first 5 school districts to CLICK THIS LINK after spotting the hidden "C" will receive 1,000 bonus Cool School Prime Bonus Points! * But that’s not all — once you submit your answer, you’ll be automatically entered into a drawing for a free registration to NxtGen’s Masterclass in April, proudly sponsored by Cool School Prime. Happy hunting… and may the most observant teams win!

* Must be a Prime-eligible district to qualify for bonus points.

Does your company want to sponsor a monthly prize pack? Contact our Sales Team Here!

CONTACT US: Articles & News: info@ServedDigizine.com Ads: sales@ServedDigizine.com Parent Company: info@NxtGenNetwork.com &

OPERATORS: CONTACT US!

INDUSTRY: CONTACT US!

Served Digizine™ is a publication of NxtGen Network. Served Digizine™ releases eight issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime. Copyright 2025 Served Digizine™ and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the published is strictly prohibited. Opinions and advertisements in the magazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicited manuscripts and photographs, or any errors or omissions that might occur.

Fuel Student Success with Peanuts!

Start your school day strong with peanuts! The Peanut Power: School Breakfast Toolkit equips you with recipes, marketing materials, and strategies to boost breakfast participation and meet nutrition goals. Peanuts deliver protein, flavor, and versatility to energize students and your program.

Visit NationalPeanutBoard.org to download the toolkit and power up your breakfast program!

I n the world of school nutrition, it is easy for training opportunities to be consumed by rules, regulations, and operations. Oftentimes training opportunities with your team feel far and few between, so it only makes sense to prioritize the “important” things when training, which makes it also easy to dismiss fun and play as valuable parts of team building. However, integrating elements of play into professional training is not “extra fluff”; it is a critical strategy for enhancing engagement, fostering creativity, and achieving superior learning outcomes for adults. Fun serves as a powerful catalyst by encouraging individuals to interact in authentic, non-judgmental ways, which is essential for true team cohesion. One of the most immediate benefits of incorporating fun into professional development is its profound effect on participant engagement. Traditional training methods such as a lecture-style presentation, leaves opportunity for your team members to not actively engage, and therefore, tune out much of what is being said. Let us

The Power of

Integrating Fun into Team Building and Training

not forget: in school nutrition, we are dealing with team members who are used to physically moving day-in and day-out, so sitting in place receiving information is not how they often learn best. Although we can’t avoid sharing information in traditional ways, we can always tell when we are losing the team’s attention simply by their eyes starting to drift shut (no offense taken!). Incorporating play breaks up learning by engaging team members through fun activities and making the learning experience memorable and enjoyable. When adults are having fun, they are more receptive to new ideas and less fearful of making mistakes. This shift from passive reception to active participation ensures that training content is not just heard, but truly absorbed and retained. Furthermore, play is a valuable tool for promoting genuine interpersonal connection. In a playful setting, the hierarchical titles go away and everyone works together on an equal playing field. This temporary equalization of status fosters trust, empathy, and better communication. Activities that incorporate lighthearted competition or creative problem- solving encourage diverse perspectives to emerge and teach team members how to leverage each other's unique strengths. When the pressure to "be professional" is momentarily eased, the brain is freed from rigid patterns, allowing for spontaneous insights. This is often why some of the best ideas happen during informal breaks or brainstorming sessions that feel more like a game than work. By intentionally designing training activities to be playful, organizations are essentially creating safe spaces for innovation to thrive.

A great example of how I personally utilized play in an intentional way, was when I had my department break up into multiple teams to decorate their own individual cake with frosting based on the department’s annual theme. For context, every year our department has a theme to guide us throughout the year; we present the theme at our back-to-school training and explain the “why” behind it. I let each team have full creative control of how the theme would manifest visually; this forced the teams to discuss what the theme meant to them and agree on how it could be creatively expressed through visuals. After a certain amount of time, each time had to present their cake to the other teams and explain their reasoning for their creative choices. This activity encouraged team members to creatively problem solve together while actively engaging with the theme that would drive the department for the entire school year. This activity also showcased the members that had a visually creative nature while also showcasing the members that were better at leading from behind the scenes. Most importantly, everyone had so much FUN decorating their cakes! Although it is crucial for fun to be aligned with learning objectives when focusing on specific training goals, it is important to not minimize the impact of having fun for the sake of having fun! When the daily operations feel heavy or overwhelming, sometimes what is more valuable than training your team, is allowing them to breathe, relax, and have fun as social beings. Different ways you can do this are by playing a variety of music in the kitchen, dressing up for certain holidays, having staff potlucks for

different celebrations, or playing silly games that have no training goal associated with it. A great example of a silly game I played with my team that encouraged team building without a training objective was when I had my team compete against each other in a gift wrapping competition during our winter holiday party. I had everyone break up into two teams and we had three rounds where they had to wrap crazy shaped objects from our central kitchen within 60 seconds and then I would judge who wrapped their objects the “prettiest”. The three items included a 5-gallon water jug, a spoodle, and a wacky-shaped sealing machine. This activity was so simple, but SO much fun! It was hysterical to see everyone work together to quickly wrap these odd-shaped objects, but it was also cool to see their problem- solving skills and creativity come out. This activity is a great example of how team-building does not have to be centered around formalized training, but can be just as effective nonetheless. Ultimately, when leaders implement fun and play in adult team building and training we are recognizing that effective learning is fundamentally human. By embracing playful strategies, leaders are investing in a more engaged, trusting, and innovative workforce. When employees look forward to training and enjoy their interactions with their team members, team morale rises, retention improves, and the team is better equipped to navigate daily operations and missteps with flexible and positive attitudes. It is time to treat play not as a luxury,

but as a strategic imperative for continuous professional development.

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.

FROM TRAINING TO THE TRAY

HOW STRONG TEAMS SUPPORT STUDENT HEALTH Before the first bus pulls into the loop, the school nutrition team is already in motion. In the quiet rhythm of the early morning, a cook checks temperatures on a delivery of milk, another reviews the day’s production records, and someone else begins preparing fresh vegetables for a scratch-made soup. The kitchen hums long before the hallways fill with students. These moments, routine yet deeply impactful, set the tone for how thousands of children will fuel their day.

What happens in these early hours is more than preparation. This routine marks the beginning of a daily public health effort. School nutrition professionals safeguard food safety, model healthy habits, and play a vital role in the well-being of every child who walks through the cafeteria doors. At the heart of this work is a simple truth: when school nutrition teams feel supported, trained, and confident, the entire school community benefits. Workforce Development as Public Health School meals reach more children each day than any other nutrition program. Because of this reach, the knowledge, confidence, and collaboration of school nutrition teams directly influence student health outcomes. Therefore, investing in workforce development is essential for operational excellence and a meaningful public health strategy.

Well-trained staff prepare meals safely, follow meal pattern requirements accurately, and produce food that students want to eat. These outcomes support higher participation, helping keep programs financially sustainable and ensuring more students receive nourishing meals. Consistent, high-quality training strengthens both the safety and quality of service, reinforcing trust among families, schools, and communities. Supportive leadership is equally important. When team members feel valued and have opportunities to grow, retention improves. Lower turnover leads to program stability, stronger institutional knowledge, and fewer disruptions in meal service. A steady, skilled team creates continuity that students rely on, including familiar faces, enjoyable meals, and routines that support learning. In this way, strong teams represent an investment in healthier futures for children.

The Heart of School Meals Is People Running a school kitchen is complex, fast-paced work that requires both technical skill and human connection. Staff manage timing, food safety, procurement, equipment limitations, and a wide range of dietary needs, all while serving hundreds—and sometimes thousands—of students in a short window of time. Along the way, staff build relationships with students who depend on them for a warm meal or a word of encouragement. They notice when a student seems quieter than usual and celebrate when a child tries a new vegetable for the first time. These everyday interactions shape a welcoming cafeteria environment and contribute to a culture of care within a school. When staff feel prepared, supported, and empowered, they bring that confidence into every part of their work. Trained teams move efficiently,

FROM TRAINING TO THE TRAY (CONTINUED)

expectations, provide constructive feedback, recognize accomplishments, and make time for training and practice. They also foster environments where staff feel comfortable asking questions and learning from experience. This approach builds resilient, adaptable, and united-in-purpose teams. A Path Toward Healthier Futures Every meal served in a school cafeteria reflects hours of planning, preparation, learning, and teamwork. When programs invest in their people through training, mentorship, resources, and supportive leadership, they do more than strengthen operations; they create environments where children are nourished, supported, and prepared to thrive. Workforce development is not simply an operational priority. It is a public health commitment. By strengthening and supporting school nutrition professionals, we help ensure healthier meals today and healthier futures for students and communities for years to come. When staff feel prepared, supported, and empowered, they bring that confidence into every part of their work." “

address challenges quickly, and serve meals with pride. Their impact extends beyond the tray into students’ health, academic readiness, and overall well-being. Training That Builds Confidence, Skill, and Impact The Institute of Child Nutrition centers its educational approach on practical, evidence- based strategies that reflect how adults learn best. School nutrition professionals benefit from relevant training that is immediately applicable and grounded in real kitchen challenges. The ICN integrates these principles across learning experiences from hands-on culinary workshops to short micro-trainings that can be completed between meal services. Active Learning Practice plays a critical role in building culinary skills. Knife skills training, for example, allows staff to learn proper hand placement, practice consistent cuts, and improve efficiency. These skills translate directly into faster preparation, higher-quality scratch and speed-scratch meals, and reduced food waste. Micro-Trainings for Daily Reinforcement Short, focused trainings help reinforce essential practices such as temperature control, handwashing, and equipment use. These micro-trainings strengthen food safety habits, reduce risk, and support a shared culture of accountability across the team. Learning That Reflects Real Work Training is designed with the realities of school kitchens in mind, including tight timelines, limited prep space, and the need for repetition. ICN resources such as job aids, videos, toolkits, online courses, and hands-on trainings equip teams with practical tools that support both day-to-day operations and long-term skill development. Leadership That Lifts Teams Up Strong school nutrition programs are guided by leaders who invest in both people and process. Supportive leaders encourage continuing education and skill-building, set clear

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.

ICN Website

Dr, Danielle Barrett | Institute of Child Nutrition Dr. Danielle Barrett is an instructional designer, registered dietitian nutritionist (RDN), and education leader with more than a decade of experience in adult learning, public health, and culinary nutrition. As an Education and Training Specialist II at the Institute of Child Nutrition (ICN), the nation’s only federally funded center dedicated to child nutrition programs, she develops and evaluates evidence- based trainings that advance the skills of child nutrition professionals nationwide. Passionate about culinary nutrition and instructional innovation, Dr. Barrett is committed to promoting healthy eating and fostering wellness in our nation's children.

IGNITE 2026 IS BACK — AND WE’RE LIGHTING UP CHARLOTTE, NC.

NEW CITY. SAME ENERGY. BIGGER GLOW.

Ignite returns in 2026 with a bold neon-charged experience designed to bring the industry together for a night of connection, celebration, and unforgettable moments. This is where relationships are sparked, ideas collide, and the NxtGen community shows up in full force. Charlotte, get ready — we’re turning the lights on and turning the volume up.

WHO' S JOINING US?

OPERATORS RSVP HERE

INTERESTED IN SPONSORING?

STRONGER TEAMS, HEALTHIER FUTURES AskJen AI Powers School Nutrition Success

S chool nutrition starts with supported teams— and in today's fast-paced cafeterias, the right tools can transform frontline staff into compliance superstars. Enter AskJen, the USDA based School Nutrition AI, designed specifically to empower Food Service Directors, managers, and staff with instant answers to even the toughest regulations. Picture this: It's menu planning crunch time. Your team needs a week's worth of reimbursable K-5 lunches hitting ¾ cup red/orange veggies, whole grains, and proteins—all from existing inventory. AskJen crunches the numbers, spits out compliant recipes like shelf-stable yogurt parfaits (2 oz eq meat alternate + ½ cup fruit), and even calculates commodity yields (e.g., 95 lb raw dark meat chicken at 82% yield for 621 nuggets). No more guesswork. But it's not just math—AskJen builds skills. Need a 30-minute ServeSafe refresher for CEUs? Boom, a 10-slide deck with quizzes on the Danger Zone and cross-contamination. Farm to School dairy lesson? Interactive plan with timelines and extensions. Staff walk away confident, compliant, and pumped. It’s that kind of assistance that makes directors send in testimonials like this, “We started using Ask Jen at the beginning of the 25-26 school year and we absolutely love it! Our managers can quickly and easily adjust recipes, confirm quantities for food orders, and answer school nutrition-related questions they receive. As a director, I use Jen regularly to craft email responses to parents, create engaging social media posts, and generate summaries of complex regulations. I even use Jen to create training programs for my staff. Jen is truly a lifesaver!” The real magic? Time savings. Directors report reclaiming 6-8 hours weekly on production records, CN label lookups (Lucky Charms bars: 2 oz eq grain), and grant pitches—like Team Nutrition Training Grants covering AskJen's $960 annual district cost. Stronger teams mean healthier futures: higher participation, less waste, kids loving meals that meet 2025-26 Dietary Guidelines. As one director shared, "AskJen turned our overwhelmed crew into menu masters." It's more than AI—it's your digital mentor, fostering growth one query at a time. Invest in your team's future. Stronger teams, healthier kids—AskJen makes it happen.

AskJen | NxtGen Network AskJen is the USDA School Food AI from NxtGen Network, your 24/7 digital mentor for school nutrition pros. I deliver instant compliance answers, compliant menus, ServeSafe trainings, and marketing magic—all for $960/year per district. From calculating commodity yields to crafting Farm-to-School lessons, I save directors 6-8 hours weekly while boosting participation and meeting 2025-26 Dietary Guidelines. Stronger teams, healthier kids—that's my mission! AVAILABLE IN THE COOL SCHOOL CATALOG

SUMMIT CITY SYMPOSIUM YOU’RE INVITED TO THE

June 10th - 12th 2026 Fort Wayne, IN

SUMMIT DAY 6/11

CLICK HERE INTERESTED?

FAQ:

WHY ATTEND: Polar King provides a trio of outdoor refrigerated solutions with a seamless, fiberglass construction. Schools are navigating unprecedented challenges posed by escalating costs, product and labor shortages, and delivery issues. From over 40 years of experience, learn how you can address these challenges with walk-in coolers, freezers, and refrigerated trailers; and earn CEUs from school nutrition experts presenting at the symposium.

Who should attend? K-12 foodservice decision makers

Will I earn CEUs? Yes. Participants will earn one CEU for each educational session attended. Are travel costs covered for this event? Yes. Airfare and hotel accommodations are fully covered through a scholarship provided by NxtGen Network. All travel arrangements will be coordinated by the NxtGen Network team. Am I expected to purchase items? That is up to you! Our main goal is to increase awareness and share best practices of a highly recommended company to meet your specific needs in a collaborative environment.

WHAT TO EXPECT:

Polar King Factory Tour & Education Session: One of Polar King’s representatives will take you on a guided tour of the 251,200 sq. ft. facility. Guests will see first-hand the American-made fiberglass advantage of Polar King’s walk-in coolers, freezers, and trailers that have been trusted by school districts nationwide.

SPEAKERS

To be announced.

Presented by:

FROM PLANNING TO PLATE Preparing for National

School Breakfast Week with Protein-Rich Breakfasts B reakfast plays a key role in getting students ready to start their school day. By prioritizing breakfast for students, they are more likely to have an improved mood, increased alertness, and lower hunger for up to four hours. 1 Students who start their day with a consistent, healthy breakfast are more likely to have higher standardized test scores, fewer emotional, behavioral, and educational problems, fewer trips to the nurse, higher attendance and higher graduation rates. 1,2,3,4 National School Breakfast Week (NSBW), March 2-6, 2026, offers an opportunity to highlight the value of a school breakfast program and how it supports student learning. As NSBW approaches, school nutrition professionals can prepare by following a few key practices for a solid, sustainable breakfast program. 1. United States Department of Agriculture. 2022. Make Breakfast First Class. https://www.fns.usda.gov/sbp/make-breakfast-first-class 2. Food Research and Action Center. Benefits of School Breakfast. 2024. https://frac.org/programs/school-breakfast-program/benefits-school-breakfast 3. Hartline-Grafton, Heather. What recent research reveals about hunger & health. 2024. https://frac.org/blog/recent-research-reveals-hunger-health 4. No Kid Hungry by Share Our Strength. Evaluating the impact of breakfast after the bell on chronic absenteeism. 2019. https://bestpractices.nokidhungry.org/resource/ study-chronic-absenteeism-and-breakfast-after-bell

Highlight familiar favorites. Students tend to choose breakfast items they recognize and trust, especially during a busy morning. Review participation rates and student feedback to determine which breakfast offerings resonate with them most. Make protein a priority. help students stay satisfied through the morning and align with USDA meal pattern requirements. Protein sources, including plant-based options like peanuts or peanut butter, can be incorporated into existing menus without adding unnecessary sugar or sodium. Ensure efficient systems and processes. Providing staff with clear direction and processes creates a more efficient and consistent breakfast Balanced breakfasts that include protein service. Ensure you have well- defined recipes, production records, and service models.

Adhere to strong allergen

To deliver protein-rich options in familiar formats, schools often serve options like PB&J Greek Yogurt Parfait, Peanut Butter Overnight Oats, or Chocolate Peanut Butter Banana Smoothie . A DIY Peanut Butter Bagel Bar is an engaging way to offer something customizable for middle school and high school students.

management practices. Train staff on the Big 9 Food

Allergies and the signs/symptoms of a reaction. Create a Standard Operating Procedure on how to prepare, store and serve recipes with food allergens. Communicate with students and their families about all allergens served on your menus and your practices for serving students safely.

Use NSBW to bolster daily practices.

Rather than introducing major changes, the week can highlight existing successes and remind students and their families of the value breakfast can bring to their school day. To support school nutrition professionals, the National Peanut Board offers a free downloadable breakfast toolkit. The Making School Breakfast Epic toolkit includes recipes, service model guidance, staff training tips, marketing materials, and allergen management resources designed for K–12 programs. These resources are useful year-round to strengthen breakfast service, provide staff confidence, and ensure students start each day with the nutrition they need to succeed.

Valeri Lea | Contractor, National Peanut Board Valeri Lea has three decades of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support. NationalPeanutBoard.org

PODCAST

Spotlight

38 MIN |

LISTEN ON SPOTIFY

SPONSORED BY

In this episode of The Next Up Podcast, host Marlon Gordon sits down with Samantha Bourque from National Food Group and Zee Zees for a powerful conversation about food insecurity, corporate social responsibility, and how purpose-driven work can create real change in communities across the country. From Samantha’s journey through the Detroit Lions, ESPN, and Ford Motor Company to her current role leading community impact initiatives, the conversation explores how food can be a vehicle for education, equity, and connection. They dive into hunger relief efforts, partnerships with organizations like Blessings in a Backpack and Detroit Food Academy, sustainability and food waste reduction, and the many unexpected career paths that exist within the food industry beyond “just being a chef.”

LEARN MORE HERE

CONNECT WITH ZEE ZEES

RECIPE CLICK HERE TO SUBMIT A RECIPE FOR FUTURE SERVED TM ISSUES! EXCHANGE

BLACK EYED PEA DIP

This dip is a simple, modern way to enjoy black-eyed peas year-round—not just on New Year’s. It uses just a few ingredients: black- eyed peas, lemon juice, tahini (a sesame seed paste), garlic, olive oil, and seasoning. If you’re using canned black-eyed peas, you can reserve some of the liquid to adjust the consistency of the dip without adding extra oil. It’s a small trick that keeps the dip creamy while keeping the ingredient list simple.

If the recipe looks familiar, that’s because it’s very similar to hummus. Traditional hummus is made with chickpeas, while this version uses black-eyed peas instead. And since hummus is the Arabic word for chickpeas, I’m calling this exactly what it is: a black-eyed pea dip.

DIRECTIONS Add all ingredients to a food processor. Blend until smooth, adding reserved pea liquid as needed to reach your desired consistency. Serve with celery sticks, bell peppers, crackers, or pita.

INGREDIENTS 1 (15.5 oz) can black-eyed peas, drained (reserve liquid) 1 Tbsp tahini 2 cloves garlic, chopped Juice of ½ lemon 1 Tbsp olive oil ½ tsp salt-free Cajun seasoning (preferred)

A LITTLE HISTORY ON BLACK-EYED PEAS

Black-eyed peas originated in West Africa and were brought to the Americas by enslaved Africans during the trans-Atlantic slave trade. Despite unimaginable circumstances, these crops were grown, preserved, and woven into food traditions that continue today.

RECIPE, TEXT & PHOTO COURTESY OF BETTINA APPLEWHITE

PEANUT BUTTER OVERNIGHT OATS INGREDIENTS

This simple, on-trend breakfast recipe combines protein, whole grains and fruit to fuel busy school mornings. It can be prepared the day before and customized with unlimited flavor and topping variations. TOTAL SERVINGS: 50, SERVING SIZE: 1/2 CUP OAT + 1/2 CUP FRUIT

3 ½ pounds (6 cups + 6 tablespoons) peanut butter, creamy 2 ounces (¼ cup) extract, vanilla 18 ounces (1 ½ cups) honey 1 gallon milk, low-fat 2 pounds, 4 ounces (3 quarts + ¼ cup) oats, rolled 13 ¾ pounds (25 cups) strawberries, sliced, unsweetened, frozen, thawed DIRECTIONS Combine peanut butter, vanilla and honey in steam jacketed kettle or large sauce pan over medium heat. Stir constantly until warm and smooth (about 3-5 minutes). Add milk and whisk until smooth and combined. (if doing larger batches, this can be done in a large mixer on low speed). Combine oats and warm peanut butter/milk mixture. Stir well.

Portion with a #8 scoop into 10 to 12 oz. cups. Top each portion with ½ cup frozen mixed berries. Cover and refrigerate overnight.

Serve cold.

Crediting: ½ cup oats with ½ cup berries portion provides: 1 oz. eq. m/ma.; 1 oz. eq. grain; ½ cup fruit

RECIPE & PHOTO COURTESY OF CHEF SAM GASBARRO AND HEALTHYSCHOOLRECIPES.COM.

TACO CHILI TOTAL SERVINGS: 100 SERVING SIZE: 1 CUP

INGREDIENTS USDA Beef Crumble, Material 4 #10 Cans Red Gold® Nutritionally Enhanced Salsa Packed with protein and veggies, this Taco Chili is a school lunch standout that’s both nutritious and satisfying. Packed with protein and veggies, this Taco Chili is a school lunch standout that’s both nutritious and satisfying.

2.60 #10 cans, 1 GALLON + 2 QUART + 1 CUP USDA Sweet Corn, L/S, Material 2.75 #10 Cans, 1 GALLON + 2 QUART + 1 CUP USDA Pinto Beans, pinto, L/S 9 OZ Taco Seasoning 2 Quart Water DIRECTIONS Day of Service: Pre-Prep: Clean and sanitize prep area. Pull 10-gallon stockpot and place at workstation. Pull Red Gold Chunky Salsa, corn and pinto beans from storage and place at workstation. Pull reduced sodium taco seasoning and place at workstation. Wipe off tops of salsa, corn and beans, open and carefully discard lids. Drain beans and corn thoroughly. Pull thawed ground beef crumbles from cooler and place at workstation. Wash hands thoroughly. CCP: Prepare foods at room temperature in two hours or less. Prep: Add beef crumbles to the stock pot. Add the taco seasoning and mix together, Add salsa, corn, beans and water. Stir well. Cook: Place stockpot on stove over medium heat. Stirring frequently, bring the chili to a low boil and then simmer for 45 minutes, CCP: Heat until an internal temperature is reached of 165°F for 15 seconds Hold: Place chili in full 6” deep steam table pans. Cover and place in warmer above 135°F. CCP: Hold above 135°F Serve: One cup of Taco Chili using 1 - 8 oz. ladle or spoodle. Each serving provides 1.5 oz. eq. meat/meat alternative, 5/8 cup red/orange vegetable, ¼ legume, ¼ starchy vegetables. Each serving weighs 286.925 grams or 10.12 oz. CCP: Hold above 135°F

Crediting: 1.5 oz. eq. m/ma., ⅝ cup red/orange vegetable, ¼ cup legume, ¼ cup starchy vegetable

RECIPE & PHOTO COURTESY OF RED GOLD TOMATOES

TIME FOR THE TEA WITH RACHEL

Why SOCIAL MEDIA Matters More Than You Think in School Nutrition

BY RACHEL BARTLETT

L et’s talk about social media. And yes, cue the eye rolls. Don’t worry, I’m not here to tell you “you have to be on social because everyone else is.” No guilt. No shaming. No trendy buzzwords. Just a real conversation. In school nutrition, social media isn’t about chasing likes, it's about something bigger. It’s about awareness, connections, and support for the work you

and your teams do every single day. Whether you love it or avoid it, social media plays a role in how your program is seen by students, parents, and the broader community. And when it’s used intentionally, it can strengthen trust, highlight impact, and amplify the story behind the meals without being overly complicated. So let’s talk realities. What actually matters, what doesn’t, and why social media doesn’t have to feel overwhelming or time- consuming to be effective. So grab your favorite beverage,

pull up a chair, and join me at the coffee table because it’s time for the tea. Social Media as Awareness, Not Noise How often do you catch yourself scrolling on your phone? If I’m being honest, I scroll endlessly more than I’d like to admit and chances are your team, students, parents, and administrators do too. That alone tells us something important: social media matters in school nutrition.

nutritious meals for students every day. It gives teams a space to show the heart behind the program, not just the menu. Social media also helps grow support within your community by bridging the gap between what parents think school meals are and what students actually experience. It creates familiarity and excitement. Students get the chance to try new foods and expand their palates, while parents can follow along and better understand the choices being made. At its best, social media creates transparency. And transparency builds trust, the kind of trust every school nutrition program wants with its community. The Realities: Why Social Feels Hard You might be thinking, “Social media takes too much time away from preparing meals,” or “I don’t even know what to post. It’s just too complicated.” Those feelings are completely valid. The reality is that social media can feel overwhelming, especially without guidance. Not because teams aren’t capable, but because there’s no clear roadmap. When

expectations feel unclear, it’s easy to stall or avoid it altogether. There is some upfront effort involved, but having a plan makes all the difference. Even something simple, like identifying a few content themes or deciding what types of posts go out on certain days, can remove a lot of pressure. Let’s be real, consistency is tough, and tone really does matter, but a plan makes both consistency and tone easier to manage. And here’s the part that often gets overlooked: one intentional post can impact perception more than people realize. You don’t have to post constantly to make an impact. You just have to post with purpose. When teams stop aiming for perfect and start aiming for clear, social media becomes a tool that supports the work, not something that competes with it.

What Actually Works (Without

Overcomplicating it) Here’s what works, and it doesn’t need to be overcomplicated. Social media shouldn’t live on one person’s shoulders. When

So many school nutrition teams have felt unseen or undervalued at some point. Maybe you’ve heard lingering misconceptions about the quality or care behind the meals being served. Social media offers a way to change that narrative. When used intentionally, social media becomes a tool to grow awareness of the work happening behind the scenes. It can show the planning, the passion, and the commitment that goes into providing

At its best, social media creates transparency. And transparency builds trust, the kind of trust every school nutrition program wants with its community." “

it becomes a shared effort, it can actually bring teams together. The strongest results come when there’s a shared understanding across the team, when people know the why behind posting and how it supports the bigger picture. That clarity builds buy-in. Social media is also a reflection of team culture. It gives parents and the broader community a window into what’s really happening in school kitchens beyond the tray. Showing behind-the- scenes moments, teams working together, or staff enjoying the work they do helps humanize the program and shift perception. Simple content goes a long way. Highlight the tray of the day. Share special menu days. Run a quick poll with students and post the results. And above

all, authenticity wins. People are drawn to real moments, not perfect ones. Social media works best when teams stop aiming for polished and start aiming for real. When content reflects the reality of the work and the people behind it, it resonates, and that’s what builds connection. Where Training Comes In Ultimately, social media can be a powerful tool for awareness, support, and connection. And while it may still feel overwhelming or raise questions about how to get an entire team on board. That’s exactly why training matters. When teams are given clear guidance, simple frameworks, and a shared understanding of purpose, social media becomes manageable and meaningful

instead of stressful. Through NxtGen Masterclass, our team is expanding on this work. Our goal is helping school nutrition teams learn how to use social media marketing efficiently, simply, and with intention. Final Sip Social media isn’t about being everywhere or doing everything. It’s about using the right tools to support the work you’re already doing. When school nutrition teams feel supported, trained, and confident, the story they tell, online and off, becomes stronger. And stronger teams truly do lead to healthier futures. And that’s the tea. Until next time!

Rachel Bartlett | 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. Rachel believes great marketing starts with great storytelling and is passionate about helping brands show up with clarity, intention, and authenticity on social media. She’s always refining her craft and enjoys sharing insights that make content feel more human and less transactional.

MAKE RED GOLD YOUR TRUSTED COMMODITY PARTNER

With over 50 USDA-eligible tomato and condiment products, Red Gold helps you build a compliant, cost-effective program with products that students love.

SY2627 PTV = $0.6305/lb:

ITEM

DISCOUNT PER CASE

SAVINGS PER 1000 CASES:

Naturally Balanced BBQ Dunk Cups: Naturally Balanced Ketchup Packets: Nutritionally Enhanced Salsa: Nutritionally Enhanced Marinara:

$2.05 $4.66 $5.90 $7.33

$2,050 $4,660 $5,900 $7,330 $12,260

Nutritionally Enhanced Pizza:

$12.26

Nutritionally Enhanced Plant Based Protein Pasta Sauce:

$7.52

$7,520

Our SY2627 Commodity Calculator is designed to help you determine your tomato paste needs.

DOWNLOAD THE SY2627 RED GOLD COMMODITY CALCULATOR

For more information, and product details, visit RedGoldTomatoes.com/redgoldfoodservice/segment/k-12

Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs | Pisanick Partners Edible Education Slicing up Inspiration for your Menu and More!

WATCH/LISTEN NutriSmart Snax Podcast featuring Effective Leadership Academy’s Jake Hastings, Head of Talent Acquisition as we discuss leadership, growth mindset, and why investing in people changes everything! See how we con- quer the old mental block “people hate change” and transform it into ways to eliminate uncertainty and isolation which is the true barrier to progress. When staff feel supported, encouraged, and understood, change and program innovation becomes possible! MENU PRO TIP Reinvest in the WHY? As we develop new employees and renew our exist- ing teams, find time to empower all with resources that work. Why are we so focused on recipe development and training as a team? The USDA in partnership with the ICN lays out a detailed strategy for all things stan- dardized recipes in this lengthy but useful guide. Teach concepts of cost control, customer satisfaction, proper nutrition and predictable yield to help your team work “smarter not harder”, and level set all to the mission behind your menu. Our favorite section in- cludes how important it is to solicit feedback and engage stakeholders in the process of recipe development as a community - it truly does take a village and can help increase buy-in both for your staff and the commun - ities we serve!

At Pisanick Partners, we love profes- sional development that is hands-on, practical and immediately useful-the most powerful tool in your toolbelt to develop stronger teams! Some of our favorites include culinary training, recipe writing workshops, and stan- dard operating procedure develop- ment that makes it all work - the true nuts and bolts of school nutrition. But the truth is a menu cannot succeed without the people behind it! School Nutrition professional development must focus on leadership, mindset and human connection, not just reci- pes and systems! Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success! READ Appreciology - The Art & Science of Apprecation This gem co-authored by a previous school superintend- ent reveals practical, research-based actions that build gratitude, connec- tion, clarity, and purpose. We have experienced this book not only as a great read, but also a call to action to live out in our work with school nu- trition teams. From the challenge to acknowledge daily gratitudes, to the opportunity to “slow down” - this book is a call to action, a way of living that enables all of us to cultivate stronger teams and more meaningful lives!

CLICK TO VIEW LARGER

PONDER Nothing beats a good reason to cele- brate! In school nutrition we love the days, weeks and even months that give us a platform to shine! From National School Breakfast & Lunch weeks, to National Nutrition Month - we add the sparkle to curated holi- days that celebrate that mission of school meals. Work hard, play hard is a motto and bond shared by some of our happiest and healthiest school nutrition teams! Some of our teams take theme days to the next level - Woodridge Middle School created a day to celebrate the retirement of their beloved custodian in a fun team building day in honor of the man be- hind the mop! We love that they took the time to celebrate each other and the sometimes unsung heroes that make our cafeterias a place to safely prepare and enjoy our service day in and day out!

lives”. We do however recog- nize we are just one part of the whole picture of success. Nutrition programs, especial- ly those servicing our CACFP communities at programs like HeadStart or other early childhood education centers present a unique opportunity for us to build a supportive community through partner- ships and parent engagement. One of our most recent pro- grams gathered a group of parents at our Lorain County Head Start pro- gram to discuss “ Healthier Holiday Eating ” . While we don’t want to take the treats off the celebration menus - we acknowledge our role in sup- porting “food away from school” by bringing simple recipes to spark bal- ance and health even when our stu- dents are off on break! Creating fun festive salads emphasizes and re- inforces the powerful place we have in providing nutrition knowledge for those we serve - from produce bars to family style veggie salads!

LEARN Have you invested in time to high- light the healthy benefits of school meals and educate your students? Have you asked yourself how you can share some pearls of wisdom this year? One way is to illuminate the importance of fueling a child’s academic success with school meals, in particular BREAKFAST ! A simple “Did you know” campaign can inspire your breakfast participation with a call to action! • Students who eat breakfast have been proven to reach higher lev- els of achievement in reading and math! • Students have better concen- tration and memory when their brains are fueled for the day! • Students who participate in school breakfast tend to have better at- tendance rates and fewer behav- ioral problems.

We often tell our nutrition teams that their jobs are just as important as the classroom teachers when it comes to lifelong learning and skills that students need to be successful. We aren’t just “the lunch ladies/gentle- men”, but we are the extension of the classroom learning. And might we go farther and celebrate that the classroom learning wouldn’t be possible without all of us working in community to support our students - inspired people inspire people! INNOVATE Healthier futures drives our mission - ‘Wholesome meals fueling healthy

Pisanick Partners

Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs, but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.

BUILDING STRONG NUTRITION TEAMS FOR Lasting Impact

S chool nutrition programs depend on more than menus—they depend on school nutrition heroes who make mealtime memorable. The staff mem - bers who plan, prepare, and serve meals each day play a direct role in student health, readiness to learn, and overall school experience. Just as districts invest in educators and administrators, it is essential to support the ongoing growth of school nutrition professionals. When teams are given access to training, leadership development, and meaningful resources, they are bet- ter equipped to adapt, problem-solve, and make a last- ing impact in their districts.

to improve operational efficiency and team engage - ment. Attendees also tour AmTab’s 300,000-square- foot facility, where they gain firsthand exposure to the company’s award-winning furniture, signage, graphics, and decor solutions. Throughout the experience, the focus remains on actionable ideas that leaders can bring back and implement within their own districts. The value of the symposium extends beyond a single day. Districts that prioritize professional development often see stronger collaboration, improved staff reten - tion, and more con- sistent program

outcomes. Partic- ipants leave with new perspectives, actionable insights, and connections to colleagues facing similar challeng- es. These shared experiences help reinforce that school nutrition leaders are part of a broader profes- sional community working toward common goals.

An opportunity fo- cused on that growth is the AmTab District Nutrition Leaders Symposium, taking place on April 15th. Designed specifical - ly for district-level nutrition profession- als, the symposium brings leaders to- gether to focus on the real-world chal- lenges facing today’s school foodservice programs. Through

As districts continue to strengthen their nutrition pro- grams, investing in people remains one of the most ef- fective strategies available. Events like the AmTab Dis- trict Nutrition Leaders Symposium provide the training, tools, and support leaders need to guide their teams with confidence. By focusing on professional growth today, districts can build stronger teams, and healthier futures, for the students they serve.

shared learning and collaboration, attendees gain in- sight into strategies that strengthen teams, improve operations, and support long-term success across their districts. At the symposium, participants take part in targeted ed- ucational sessions, connect with experienced peers and industry experts, and explore practical tools designed

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

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38