L ike many others, I have total- ly enjoyed the World Cup. Visitors from other countries have also enjoyed not just the soccer games but the culture and food scene in the US. You could not have missed the news reports on the many foods that foreign visitors have fallen in love with. I mean, who would have guessed that visitors to our country would fall in love with ranch dressing? That's part of the joy of exploring different cultures. It's fun, you learn new things, and it brings people together. We all feel pleased when either our culture or our cultural foods are honored, recognized, and ap- preciated. Even children with par- ents from another culture feel seen when their cultures are highlighted or recognized in some positive manner. As school food service pro- fessionals, you are uniquely pos- itioned to bring this kind of positive atmosphere to your schools. When menus honor those cultural identi- ties, something powerful happens: students eat more, waste less, and feel more connected to their school community. School cafeterias are one of the most culturally diverse spaces in any district. Cultural food accept- ance is not just about taste; it’s about identity. Students are more likely to try, and to finish foods that feel familiar, comforting, or cultural- ly meaningful. Research consistent- ly shows that cultural relevance in- creases participation and reduces plate waste. How Culture Influences What Students Eat • Flavor expectations: Students ac- customed to bold spices, stewed dishes, or rice based meals may reject bland or unfamiliar tex- tures.
• Leverage staff cultural exper - tise. Many team members know how to prepare culturally mean- ingful dishes authentically. • Highlight student recom- mended dishes. When students see their cultural foods featured, they eat more and waste less. • Take advantage of culturally aligned celebrations and holi- days. They can bring joy and rep- resentation to the cafeteria. • Feature culturally significant produce. Plantains, bok choy, sweet potatoes, mango, jicama, collard greens—these fit beauti - fully into USDA fruit and vege- table subgroups. • Use respectful naming. Ex- ample: “Caribbean Inspired Brown Stew Chicken”. • Partner with teachers for cross curricular learning, if possible. Cultural food days can connect to geography, literature, art, or so- cial studies. • Highlight staff cultural contri - butions. Staff are sometimes as diverse as the student body. Fea- turing recipes or traditions from team members builds morale and strengthens workplace cul- ture. Culture isn’t just a flavor profile; it’s a powerful tool for building health- ier, happier, more inclusive school nutrition programs. When school nutrition programs embrace cul- tural diversity in their menus and celebrations, they create cafeterias where students feel seen, respect- ed, and excited to eat. Culturally familiar foods improve acceptance, reduce waste, and strengthen par- ticipation—while cultural celebra- tions bring joy and representation to the school community. And with thoughtful planning, all of this can be done in full alignment with USDA guidelines.
• Naming matters: “Arroz con Pol- lo” resonates differently than “Chicken and Rice,” even if the in- gredients are identical. • Food memories: Dishes that re- semble home cooking—dump- lings, plantains, pozole, biryani, collard greens—carry emotional significance. Food waste is a persistent issue in school nutrition programs. Nation- al data show: • Schools waste an estimated 530,000 tons of food annually, according to USDA and EPA analy- ses. • Studies published in Public Health Nutrition and Journal of the Acad- emy of Nutrition and Dietetics re- port plate waste rates between 27% and 53% , depending on grade level and menu item. • Vegetables and unfamiliar entrées have the highest waste rates. Culturally familiar foods can mean- ingfully reduce these numbers. Why? Because students will finish meals they recognize. Even famil- iar authentic ingredients and sea- sonings can enhance acceptance. Cultural relevance increases par- ticipation, which stabilizes produc- tion forecasting and reduces over- production waste.
Practical Strategies for Waste Reduction
• Use “anchor ingredients” stu- dents know. Build global dishes around familiar staples. • Offer customizable global bowls. Students choose sauces, toppings, or proteins, reducing plate waste. • Conduct culturally sensitive taste tests. Gather feedback from students who identify with the culture represented.
Leslene Gordon, PhD, RDN, LDN | CEO of Culture Competence & Care LLC Dr. Gordon delivers food and culture educational content as a writer and speaker. Her work experience is extensive and includes academic faculty, public health senior administrative positions, and private practice. She is passionate about population health issues and is active on several national and local boards and committees.
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