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
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