CONTENTS
Marcus Shelton
Leslene Gordon, PhD, RDN, LDN
Bettina Applewhite MS, RDN, LDN, SNS
06
16 Global Cuisines: Enriching School Lunches with World Flavors
22
32
Spice It Up: Turning Staple School Meals Into Global Favorites
Serving up Global Flavor: Easy Strategies for K-12 Menu Innovation
A Crucial Competency
FROM OUR PARTNERS
See how one district blends culture, curriculum, and cuisine to make school meals meaningful.
Discover how small changes and smart ideas can bring big global flavor to cafeterias.
Why cultural awareness in nutrition isn’t optional—it’s essential for impactful, informed care.
Transform everyday school meals with bold, global spices that excite students and celebrate culture.
8 DCPS FNS Employee Summit 2025 Partnering for Impact 10 Ignite 2025 Recap Collaborate and Innovate 12 Expanding Horizons Through Monthly Features by Annelise McAuliffe Soares 14 Recipe Spotlight Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association EARN CEU’S
EARN CEU’S 18 Bringing International Flavors to School Menus By Erica Cooper, PhD, MPH, RDN 20 Elevate Your Plates By Tarrah Westercamp 21 Peanuts: A Global Solution for School Menus By Valeri Lea
24 Podcast Spotlight Next Up Podcast: Real Talk, Real People: Meet the Masters 26 Menus That Invite, Spaces That Unite with AmTab 28 Edible Education with Pisanick Partners 30 From the Show Floor ANC 2025 EARN CEU’S
34 Providence College: Fueling Performance on and off the Field from FSD Quarterly 36 The Benefits of Introducing Ethnic Foods in School Menus by Mary Ellen Gilliam, MBA, SNS
FROM THE EDITOR
Beyond the Cafeteria
THANK YOU FOR JOINING US AT ANC Thank you for stopping by our booth at ANC! We loved connecting with school nutrition professionals like you. At IFS, we’re your partner in bringing exciting, nutritious, and culturally diverse foods to the table. With national reach and deep local support, we deliver the products, solutions, and insights to help your program succeed. Ready to shake up your menus? Explore our newest global-inspired offerings designed with K12 in mind!
This month’s issue of Served is all about the Global Plate! School districts across the country are incorporating global flavors and ingredients to create innovative and delicious menu items! These diverse menu items create an exciting and inclusive environment for all students to try both familiar foods as well as new foods that they may have never tried before! Dive into this issue to be inspired and ready to make your menu go global!
-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!
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SERVING UP GLOBAL FLAVOR Easy Strategies for K-12 Menu Innovation Today’s students are more adventurous and globally aware than ever before. Influenced by cultural diversity, travel-savvy families, and food content on social media, kids are developing more sophisticated palates—and school meals are evolving in response.
Introducing global cuisine in K-12 nutrition programs isn’t just about staying trendy. It’s an opportunity to celebrate culture, educate through food, and drive student participa- tion with menus that are exciting, inclusive, and fun.
Strategies to Bring Global Inspiration to Life 1. Start with Familiar Favorites One of the most effective strategies is to give popular dishes a global twist. Think: ⚪ Taco Tuesdays featuring birria or Korean-style beef ⚪ Mac & Cheese mash up with a tikka masala twist ⚪ Sloppy Joes reimagined with Sweet Thai Chili Sauce This keeps flavor profiles approachable for students while adding something fresh for returning diners. 2. Build Limited-Time Offerings Around Celebrations Food is a powerful storytelling tool. Tie LTOs (Limited-Time Offers) to globally themed events and holidays like: ⚪ Chinese New Year (lo mein bowls, dumpling pop-ups) ⚪ Cinco de Mayo (street taco bars) ⚪ National Ramen Day (custom noodle bowls) ⚪ The Olympics (rotating menus repre- senting different countries) These event-based menus can turn an ordinary week into a celebration, creating anticipation and boosting participation.
3. Add Customization Opportunities
5. Market the Experience, Not Just the Meal
Why Global Food Trends Resonate with Students When students see dishes like
How J.T.M. Can Help At J.T.M. Food Group, we’re proud to support school nutrition profes- sionals with versatile, student-ap- proved products and culinary solutions tailored for real-world operations. Our resources make it easy to explore new ideas while keeping labor and prep manage- able. Here’s how we can help bring global inspiration to your program: Versatile Protein Building Blocks ⚪ Premium All Beef Crumbles – a flexible foundation for tacos, bowls, pastas, and more ⚪ Premium Seasoned Beef Philly Steak – the perfect platform pro- tein for Asian stir-fries, ramen, street food wraps, flatbreads, pizzas, and fusion sandwiches ⚪ Allergen-Friendly Taco Fillings & Meatballs – familiar favorites ideal for diverse dietary needs and easy to customize Globally Inspired Clean Label Sauces ⚪ Sweet Thai Chili – an aller- gen-free, sweet-heat favorite for stir-fries and dipping ⚪ Korean BBQ – bold and savory for bowls or sliders
⚪ Birria Sauce – slow-roasted flavor for tacos, nachos, and burritos ⚪ Tikka Masala – warm spices for curry pastas or naan flatbreads ⚪ Queso Blanco & Golden Hatch Queso – creamy, craveable toppers for Mexican or Southwest flair Marketing & Culinary Support ⚪ Customizable signage and digit- al promotions to support your global LTOs and theme days ⚪ Student-friendly recipes built around our My Way Café con- cept—offering made-to-order flexibility from a standard serving line ⚪ Culinary consultation and train- ing to help create flavor-forward dishes that work within your service model Whether you’re planning a pop-up tasting for National Ramen Day or a passport-themed global tour through your menu, J.T.M. can help you every step of the way—from concept to cafeteria. Get Inspired: Explore our Global Sauces and My Way Café Program to kickstart your next globally inspired meal concept. Let’s Create Great Dishes Together.
Customizable meals remain a top trend among younger diners. Cafeterias can create build-your-own experiences using global themes: ⚪ Mediterranean mezze bowls ⚪ Asian-inspired rice or noodle bars ⚪ Mexican street food stations Simple signage, station branding, and clever naming conventions (like “My Way Café”) can help students navigate their options and feel in control of their choices. 4. Keep It Operationally Simple Success with global foods comes down to execution. Focus on ingredients and products that offer: ⚪ Versatility across multiple recipes ⚪ Allergen awareness and clean labels ⚪ Speed-scratch options that save time but don’t sacrifice flavor This approach helps kitchens manage labor, equipment limitations, and regu- latory compliance—while still offering something exciting.
The most delicious menu can still fall flat without the right marketing. Use your cafeteria space and digital tools to: ⚪ Tell the story behind the dish ⚪ Promote student passport programs or food challenges ⚪ Share behind-the-scenes prep via social media ⚪ Encourage taste tests or voting on next month’s flavor Programs that offer ready-made sign - age, customizable templates, and reci- pe guides can help foodservice teams promote global offerings with ease.
ramen bowls, birria tacos, or tikka masala on the cafeteria line, it’s more than just lunch—it’s a spark of curiosity. Global flavors can foster learning across disciplines: geog- raphy, history, language, and even social studies. More importantly, they make the cafeteria a place where students see their own cul- tures represented and respected. Incorporating international flavors also aligns with many schools’ goals to: ⚪ Encourage participation through menu variety ⚪ Educate students on global citizen- ship and nutrition ⚪ Add excitement to routine service Small Steps, Big Flavor Introducing global foods can be as simple as one new sauce, one limited-time concept, or one stu- dent-led tasting event. The key is to start small, stay authentic, and center the student experience. With the right approach—and the right partners—your cafeteria can be- come a hub of cultural exploration and flavor-forward innovation.
PARTNERING FOR IMPACT DCPS FNS Employee Summit 2025
marks from Robert Jaber, Deputy Chief of Oper- ations, followed by a key- note address from Lisa D. Putman, Chief Operating Officer for DCPS. Ms. Put - man highlighted the critic- al role food and nutrition services play in the broad- er educational ecosystem and emphasized the de- partment’s commitment to operational excellence and student wellbeing.
Also featured was a dy- namic presentation from Jesse Fewell, an inter- nationally recognized executive consultant and leadership expert, who shared insights on col- laboration, agile thinking, and team development— encouraging attendees to think creatively about problem-solving within their day-to-day work.
Throughout the day, at- tendees participated in interactive “Conversa- tion Stations,” rotating through sessions focused on strategic collabora- tion, operational efficien - cies, and peer-to-peer learning. A dedicated lunch and networking gal- lery provided additional opportunities for con- nection, and the summit concluded with a team share-out, Q&A session, and formal recognition
of outstanding FNS em- ployees. Events like the FNS Em- ployee Summit reinforce what we believe at Nxt- Gen: when professionals are empowered, recog- nized, and connected to purpose, they drive last- ing change. We commend the entire DCPS Food and Nutrition Services team for their dedication, and we look forward to con- tinued collaboration in the months and years ahead.
NxtGen Network is proud to continue its partnership with DC Public Schools Food and Nutrition Services (DCPS FNS) through strategic support and event collaboration that celebrates and empowers the professionals behind school nutrition.
Most recently, we were honored to support the 2025 FNS Employee Summit, held at Dorothy Height Elementary School in Washington, D.C. Designed to unite, inspire, and inform, the summit served as a vital moment for DCPS FNS staff to come together around a shared mission—delivering qual-
ity nutrition to students across the district. The event focused on strength- ening teamwork, aligning operational goals, and cre- ating space for meaningful dialogue and professional growth. The summit featured an engaging agenda, begin- ning with networking over breakfast and opening re-
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Expanding Horizons THROUGH MONTHLY FEATURES
How You Can Do It Too: While a weekly or monthly feature might feel daunting at first, start small with a quarterly dish that celebrates a cultural dish or ingredient. Worried that kids won’t be interested? Ask them what foods and cuisines they are curious about! Spend 10 minutes scrolling TikTok, you might get hints about what is trending that diners are seeing too and would be excited to try for themselves. Reach out to your suppliers. Tap into their specialties, they might already have data that will help you deter- mine what could be a success and often are happy to help you pilot it. Props to Beaverton School District’s Nutrition Services for giving us all a great example to follow! Happy summer.
Beaverton School District’s Sunset High School in Oregon has pioneered a “Feature Friday” program that celebrates cultural diversity through monthly meal offerings. Rather than treating multicultural food as an afterthought, their team of chefs is making it a center- piece of their programming. The program has featured everything from mango chicken over rice for Holi celebrations to salmon for Native American Heritage Month and dumplings for Lunar New Year. This approach transforms cafeterias from mere feeding stations into spaces that honor and celebrate the communities they serve and helps stu- dents feel accepted. Kids also shared that it felt special, like they were dining out at a restaurant! Some recent menu features: • Columbia River Steelhead with Teriyaki Sauce • Orange Chicken Bowl with Rice • Chickpea Chana Masala • Chicken Shawarma
From PB&Js to crunchy snacks, peanuts are a nutritious, versatile, and affordable ingredient that kids love. Excluding peanuts isn’t the answer. Research shows allergen management is a safer, more effective solution, and is the recommended approach by experts and organizations like the Centers for Disease Control and American Academy of Allergy, Asthma, and Immunology. Now peanuts can safely fill that empty spot on your menu.
HERE Learn more
Annelise McAuliffe Soares | Ready Foods Annelise is the Director of Marketing & Brand Stewardship at Ready Foods in Denver, Colorado. Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are delicious, not difficult. Her favorite hot lunch in elementary school was always nacho day.
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
View nutrition information and download full recipe book here!
SPOTLIGHT
RECIPE
BAKED OATMEAL WITH BLUEBERRIES Ingredients 25 Servings/ 50 Servings • 6 each/ 1 dozen Eggs, large, whole • ½ c/ 1 c Maple syrup • 3 c/ 1 ½ quarts Milk, lowfat • 1 tbsp/ 2 tbsp Vanilla extract • 2 lb 5 oz/ 4 lb, 10 oz Oats, rolled • 1 tbsp/ 2 tbsp Baking powder • ½ tsp/ 1 tsp Salt, kosher • 2 tsp / 4 tsp Cinnamon, ground • 2 lb 2 oz/ 4 ¼ lb Blueberries • 1 ½ c/ 3 c Yogurt, vanilla, optional Directions 1. Preheat oven to 350 °F.
STUFFED BREAKFAST BAKED SWEET POTATO Ingredients 50 Servings • 25 (15 ½ lb) Sweetpotatoes, fresh, 8 to 10 oz AP • 7 ½ lb Apples, diced • 2 tbsp Cinnamon • 3 quarts, ½ c Yogurt, vanilla, lowfat • 3 lb, 2 oz Granola • 1 lb, 9 oz Nuts, walnuts, chopped Directions 1. Line full size sheet pans with parchment paper. 2. Using a vegetable brush, scrub sweetpotatoes under running water to remove debris. 3. Using a chef’s knife, cut sweetpotatoes in half lengthwise. 4. Place halved sweetpotatoes on each lined pan. 5. Bake sweet potato halves at 350 °F for approximately 25 to 30 minutes or until easily pierced with a fork. CCP: Heat to 135 °F or higher. 6. Remove sweetpotatoes from the oven at the end of cooking. 7. Toss apples with cinnamon. Place on a parchment lined sheet tray. 8. Roast in a 350 °F oven for 35-45 minutes. 9. Portion yogurt into cups using a #16 scoop (¼ c). TO SERVE : 1. Serve one sweetpotato half using tongs. 2. Top with #16 scoop (¼ c) roasted apples and 1 oz. granola. 3. Serve yogurt on the side to be drizzle on top. 4. Serve with ½ ounce chopped walnuts. NOTE: Serve in a to-go container with components cuped separately for breakfast in the classroom or grab and go”
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
2. Spray two 2-inch full sized steam table pans (for 50 servings). 3. Whisk wet ingredients (eggs, maple syrup, milk, and vanilla) together. 4. Whisk dry ingredients (oats, baking powder, salt, and cinnamon. 5. Add dry ingredients to wet ingredients and blend together. 6. Stir in blueberries. 7. Bake for 20 minutes or until oats are set. 8. Let rest for 10 minutes. Cut into squares and serve. Optional: drizzle with vanilla yogurt NOTE: Package for breakfast in the classroom or grab and go.
During Asian Pacific Heritage Month, we featured a vibrant menu including Filipino Pancit Noodles, Hawaiian Chicken, Chicken Tikka Masala, Sticky Pork Bao Buns, and more. “ ”
Enriching School Lunches with World Flavors Global Cuisines
bold, authentic flavors. Student tastings sessions help us refine recipes based on their feedback before the full roll‑out. During Asian Pacific Heritage Month, we featured a vibrant menu including Filipino Pancit Noodles, Hawaiian Chicken, Chick- en Tikka Masala, Sticky Pork Bao Buns, and more. Teachers played a key role: classroom educators collaborated with cafeteria staff to weave cultural context into lessons and meal-service. They helped prepare educational placemats, discussed dish histories, and even cooked traditional recipes—con- necting food to the broader herit- age celebration. To build excitement, we distribute themed menus via school cal- endars, digital signs, and social media. Student ambassadors sam- ple the dishes early and spread the word during lunch, enhancing peer
enthusiasm. Chef Steve is trained on presentation and cultural con- text, ensuring he can engage stu- dents and share each dish’s story. These efforts have had clear posi - tive outcomes: participation rates rise when culturally familiar and novel foods are featured; waste decreases thanks to pre‑event
sampling and student feedback; and students express pride seeing their own heritage honored—while also learning about others. Class- room activities, such as geography or history lessons tied to each theme, further enrich the experi- ence as lunch becomes an experi- ential learning opportunity.
Looking ahead, we plan to feature more indigenous dishes—like Hawaiian poi and Pacific Island staples—alongside regional Carib- bean and South Asian specialties and build deeper relationships with local farms.
by Marcus Shelton
Every month, our cafeteria be- comes a culinary gateway with Global Foods that brings diverse, culturally rich meals to students— while rigorously adhering to NSLP and USDA standards. NSLP‑com- pliant lunch specials that bring global flavors into students’ everyday meals. Inspired by Chef Steve Keaty to push for culturally relevant and inclusive menus, this
initiative aims to both nourish and reflect the diversity of our students. In February, we spotlighted the vibrant Caribbean cuisine with favorites like Jerk Chicken, Cuban Sandwiches, Sweet Fried Plantains, and Jamaican Meat Patties. These dishes are thoughtfully calibrated to meet NSLP standards—balan- cing lean protein, grains, fruits, and vegetables—while offering
Marcus Shelton | Nutrition Director at Berkeley School District 87 Marcus brings 18+ years of school nutrition leadership experience. He sets innovative nutrition program strategy, focusing on marketing and expansion. Previously, Marcus directed food service programs across 16+ districts in five states, excelling in menu development, cost control, and customer service. Highly accomplished in operational leadership, financial strategy, market analysis, pricing, and business development, Marcus holds degrees in Culinary Arts and Nutrition and Dietetics.
THE GLOBAL PLATE BRINGING INTERNATIONAL FLAVORS TO SCHOOL MENUS
Before overhauling your entire menu, consider these manageable steps to incorporate global tastes into your offerings: • Start with Side Dishes: Transform staple items like rice into Spanish or Mexican rice, cilantro-lime rice, or Asian-style stir-fried rice using appropriate seasonings. • Utilize Lower-Sodium Con- diments and Sauces: Opt for or create condiments, sauces, and spice blends lower in so- dium. These can complement a variety of cuisines and add flavorful variety to your menu while using many of the same core ingredients. • Create a Flavor Station: A flavor station allows students
to customize their meals with various spices, spice blends, seasonings, condiments, and fresh items. This encourages students to add as little or as much flavor as they desire, promoting autonomy and satisfaction. • Involve Students in Taste Tests and International Food Days: Engage students by organizing events where they can sample new dishes and learn about different cuisines. • Share the Story Behind the Dish: Provide context by sharing the origins and signifi - cance of new menu items on your menu board or school website.
For additional ideas, check out the Mindfully Seasoning Your Menus and Strategies, Tips, and Tricks to Reduce Sodium and Enhance Flavor sodium worksheets on the Shaking It Up! webpage.
Across the country, school nutrition programs are doing more than feeding students—creating opportunities for connection and curiosity.
As schools welcome students from various backgrounds, there’s never been a better time to explore global cuisines and offer meals that reflect the world around us. The Culinary Institute of Child Nutrition’s (CICN) Menus of Flavor trainings are helping school nutri- tion professionals lead the way. Menus of Flavor: Toolkits for Taste and Tradition Menus of Flavor is a four-hour, in- structor-led, hands-on training de- veloped by the CICN. This engaging training introduces school nutri- tion professionals to the vibrant, healthful foods of global regions and emphasizes the benefits of scratch cooking. Each training ses-
sion explores one of three featured cuisines—Mediterranean, Latin Flavors, or East and Southeast Asian Fusion—and emphasizes the value of scratch cooking. Partici- pants learn to: • Identify key regional ingredients and flavor profiles. • Practice essential culinary skills. • Prepare authentic recipes during a hands-on culinary lab. Menus of Flavor reinforces how global flavors can be incorporated into school meals in practical, approachable ways. After com- pleting the training, participants are better equipped to use global ingredients and apply new culinary
techniques in their everyday work. To learn more and register for one, two, or all three of the Menus of Flavor trainings, submit a training request through the CICN Training Request Form.
Enhancing Flavor While Reducing Sodium
By embracing these strategies, school nutrition programs can of- fer meals that are flavorful, health - ful, and reflective of the world around us—one tray at a time.
Introducing international flavors into school menus adds variety and supports healthier eating habits. Many global cuisines rely on herbs, spices, and cooking tech- niques that enhance flavor without the need for excessive salt. By in- corporating these methods, school nutrition professionals can create meals that are delicious and lower in sodium.
ICN Website
Erica Cooper, PhD, MPH, RDN | Institute of Child Nutrition Erica is an Education & Training Specialist at the Institute of Child Nutrition, where she has been since 2020. She primarily develops resources that leverage her nutrition and child nutrition program knowledge and expertise. Passionate about ensuring all children have access to nutritious food, Erica brings over ten years of experience in child nutrition, including several years working with a State agency. An RDN, Erica earned both a Ph.D. and MPH in Nutritional Sciences from the University of Michigan. Outside of work, Erica enjoys spending time outdoors with her Great Dane and family.
Global cuisines are not just a trendy menu idea. Every student should be exposed to new flavors and cuisines. This type of exposure helps students broaden their understanding of the world—and learn to love new foods! Any school district can add new recipes to their school menus. Start here: What do your students want? ⚪ Listen to your customers. Ask students what they like to eat, whether this is in a student survey, eating lunch with students, or surveying popular restaurants in your area. ⚪ Involve students. Now is the best time to meet with the language arts, history, career technology, or health education teachers to identify how the menu can align with class activities. Invite these classes to a recipe contest! How do you want school menus to shine? ⚪ Make a theme menu. Perhaps your students are early in the discovery of global cuisines. Then pro- vide taste tests and market the new recipes as part of an overall theme. Looking for a time to try this out? National School Lunch Week is a great time to celebrate cultural cuisines. ⚪ Make it fun! Provide students with a “passport” incentive for each cuisine they try. This strategy allows your team to successfully identify the flavors your students prefer. Elevate Your Plates PRACTICAL STEPS
Peanuts: A GLOBAL SOLUTION FOR SCHOOL MENUS
Jamaican Peanut Porridge
CULTURAL ADAPTABILITY AND VERSATILITY Peanuts are used in a variety of global cuisines, mak- ing them an ideal choice for schools aiming to divers- ify their meal offerings. From West African peanut stews to Jamaican peanut porridge, peanuts can add flavor and nutrition to dishes that reflect different cultural traditions. Incorporating peanuts into school menus can not only meet the tastes of students from different backgrounds but also introduce them to new, exciting flavors. The Jamaican Peanut Porridge, for example, is a warm, comforting dish that offers a unique, nutri - ent-packed breakfast option. This hearty porridge can be a great addition to school breakfast programs, providing both variety and cultural relevance. For lunch or snacks, the Sweet & Spicy PB&J offers a fun and flavorful twist on the classic peanut butter and jelly sandwich. This version adds a bit of heat to make it more exciting, while still maintaining the com- fort and familiarity that students enjoy. DIETARY PREFERENCES Peanuts are a fantastic option for vegetarian and veg- an students as they provide plant-based protein and healthy fats. Peanut Salsa Macha offers a savory and spicy option that can be added to rice avocado toast School nutrition professionals face the challenge of meeting the diverse dietary needs of students. Whether dealing with different tastes, cultural preferences, or dietary restrictions, it’s important to offer meals that satisfy all students. One ingredient that can help schools meet these needs is peanuts, a versatile, affordable, and nutrient-rich option that supports diverse menus.
TO ADDING IN FLAVOR
What’s on hand? ⚪ Find recipes to use commodities. Implement reci- pes on a dime by using commodity fajita chicken or turkey roasts. ⚪ Utilize the equipment you have on hand. This could mean making the new recipes in bulk at one kitchen and transporting out portions for each building the day of, or start with a semi scratch recipe option (like these kolaches ). ⚪ Check your budget. With the new school year about to begin, plan the menu implementation process by: • Identifying low cost recipes • Utilizing monies from your fund balance to purchase equipment or training • Applying for grants to help you achieve your goals From training to food costs, identifying how to best support your team while staying within a fixed budget can become overwhelming. For over a decade, I have helped school districts introduce new foods and cui- sines onto their students’ plates. If you are wanting to revamp your school menus, but don’t know where to start - feel free to reach out and I am happy to assist your school district reach your goals.
or served with vegetables, providing a rich source of protein and essential nutrients. The Asian Rice Bowl with Peanut Sauce is another versatile option that combines rice, vegetables, and a creamy peanut sauce, offering a satisfying and easy- to-prepare meal that can appeal to a wide range of student preferences. SOMETHING’S MISSING? PEANUTS ARE THE ANSWER! As we continue to meet the diverse needs of stu- dents, it’s important to remember that “Something’s Missing” on many school menus—peanuts. This nutri- tious, affordable ingredient is a great way to enhance meal variety, provide essential nutrients, and offer culturally diverse options. The Something’s Missing campaign encourages schools to incorporate peanuts into their meal programs to not only meet the dietary preferences of students but also to improve the over- all health and sustainability of school meals. Peanuts are a globally adaptable ingredient that can bring new flavors, nutrients, and cultural diversity to school menus. By incorporating peanuts into meal programs, school nutrition professionals can offer ex - citing, globally inspired meals that help fuel students for success. To learn how to creatively and safely serve peanuts at your school, visit NationalPeanutBoard.org/Some- thingsMissing.
Looking for menu inspiration? Check out these websites: Healthy Schools Recipes The Lunch Box Healthy Kids Collaborative
Valeri Lea | Contractor, National Peanut Board Valeri Lea has over 25 years 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
Tarrah Westercamp | Westercamp Consulting LLC
Tarrah Westercamp is a registered dietitian with a deep love for school nutrition, she wants to help your school nutrition programs be the nutrition hub for your students and community. For over ten years, she has worked with school districts to increase meal participation, incorporate nutrition education, and invigorate the student experience.
Pea Eggplant AKA turkey berry, wild eggplant, devil’s fig, or susumber. In traditional medicine, pea eggplant is used to treat hypertension, colds, and digestive issues.
Nutritional Value of Turkey Berry (Solanum torvum) per 100 grams:
Water: 86.23 percent Carbohydrate: 7.03 grams Protein: 2.32 grams
Vitamin C: 2.68 mg Iron: 7.6 mg Manganese: 1.9 mg Calcium: 22 mg Zinc: 2 mg
not referring to the eggplant I am familiar with. I would also know that in addition to the macro and micronutrients in other familiar in- gredients, the Pea Eggplant would contribute a generous amount of dietary fiber, vitamins A and C, minerals, and antioxidants to the dish. From my knowledge of Susumber, I would also be aware that while these berries are safe and healthy, overindulgence can cause GI distress for some. It’s my opinion that if we don’t know and understand what our patients or clients are eating, we have no business counseling them on what to eat. In school settings, food service directors often tailor their menus based on the population or com- munity they are serving. The menu in a California district with a high percentage of Asian students may not resemble the menu in a Florida district, despite both operating under the same federal regula- tions. Cultural competence is not just nice to know, but important for the bottom line in the food service business. The destruction of my mother’s Susumber tree is a poignant an- alogy for what can happen when
Fat: 0.27 grams Fiber: 3.9 grams Vitamin A: 70 mcg
Additional Benefits:
⚪ Rich in antioxidants: Tur- key berries are packed with polyphenol antioxidants
⚪ Source of essential minerals: They contain calcium, iron, potassium and phosphorus.
A Crucial Competency
Source: https://www.medicinenet.com/turkey_berry_benefits_and_side_effects/article.htm
we fail to value what is important to others. As nutrition profession- als, we must intentionally strive to enhance our cultural competence and humility if we hope to improve health outcomes for the individ- uals and communities we serve.
We can increase knowledge via the media, but efforts must also be made to grow in competence via academic exposure and continuing professional educational oppor- tunities.
If you’re a foodie, there’s a special kind of joy in discovering new dishes.
More from Culture Competence & Care
No, I am not the kind of foodie who feels compelled to photograph and post plates of food constantly, not judging! I enjoy the pleasure of cultural exploration and just learn- ing new things about food and the people who eat it. I was thrilled recently while watching a show on Southeast Asian cuisine to see the chef add what he called Pea Egg- plant as an ingredient to a curry dish. The fruit we know as Susum- ber or Gully Beans in the Carib- bean. Now in Jamaica, we use this slightly bitter berry in a delicious
dish that includes dried salted cod- fish, never ever in a curry. I learned later that this fruit/vegetable is also known as Turkey Berry, Wild Eggplant, and Devil’s Fig. I recall it growing and bearing abundantly in my mother’s backyard in Florida until a new gardener cut it down, assuming it was an unwanted bush. She was not a happy camper. Susumber was a favorite dish. The berries could not be purchased in the stores in Florida, but she was able to grow them.
The program on Asian cuisine was a reminder to me of the import- ance and relevance of culture. For nutrition professionals, under- standing the foodways of different cultures is fun, yes, but it is also a crucial competency. To further explain, if I had a patient who shared that they had curried lamb for dinner, I would want specifics on all the ingredients. Curries are made differently based on country or region. If the patient included Pea Eggplant as an ingredient, I would now know that he or she is
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.
October 1–3, 2025 | Chicago, IL YOU’RE INVITED TO THE AmTab K12 SYMPOSIUM
PODCAST Spotlight
WANT TO RAISE PARTICIPATION IN YOUR SCHOOL MEALS PROGRAM? Transform your cafeteria. Spark student excitement. Boost your numbers. Join us at the AmTab K12 Symposium—designed just for K-12 foodservice leaders like you.
Real Talk, Real People: Meet the Masters
WHY ATTEND? Join fellow K-12 foodservice decision-makers from across the country for three days of inspiration, innovation, and practical learning— designed to help you reimagine your school cafeteria and boost student participation in breakfast and lunch.
https://youtu.be/nBWzkoGm3Xs
INTERESTED IN ATTENDING? SPOTS ARE LIMITED. CLICK HERE!
WHAT TO EXPECT: AmTab Factory Tour
FAQ: Who should attend? Nutrition Directors, Superintendents, Purchasing Directors, and Facilities Directors. Will I earn CEUs? Yes! CEU certificates will be available upon request after the event. Are travel costs covered? Yes! Scholarships provided by NxtGen Network will cover travel arrangements for selected attendees. Do I have to purchase anything? Nope! This is an awareness-building, idea-sharing event. No purchase required.
In this special live episode of the Next Up Podcast, recorded at the NxtGen Masterclass, host Marlon Gordon sits down with an incredible panel of industry pros—Melissa Santell, DJ Bonoan, Jamie Ouverson, and Cassie Tucker—to talk all things storytelling, marketing, and branding in the world of K–12 school nutrition. From building content calendars to using everyday tools like your phone to capture powerful visuals, this episode is packed with practical tips and fresh ideas. If you believe school meals deserve better branding and bigger stories, this one’s for you. 42 MIN | LISTEN ON SPOTIFY
Get a behind-the-scenes look at AmTab’s 300,000 sq ft facility and see how award-winning furniture, signage, graphics, and décor are transforming student dining spaces across the U.S. Hands-On Educational Sessions Learn from industry experts about how to design engaging, student-friendly food courts that drive participation and enhance your program. Networking + Events Connect with peers and partners during evening events and meals—on us!
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ADDITIONAL SESSIONS & SPONSORS TO BE ANNOUNCED.
MENUS THAT INVITE Spaces That Unite
As school communities across the country grow increasingly diverse, many districts are embracing more representative options in their food program menus to reflect this cultural richness. Each time a student enters the cafeteria, mealtime presents a meaningful opportunity to celebrate different cultures through food. AmTab emphasizes the importance of honoring global cultures in the lunchroom by creating student-centered dining environments where all students feel seen, valued, and respected. To truly foster a sense of belonging, inclusive menus must be paired with equitable and welcoming spaces that reflect the diversity of the student body. Sharing a meal, especially one from a different culture, is often a powerful entry point for cultural understanding and empathy. Just as we are what we eat, our food choices reflect our identities and values. Offering diverse meals encourages students to foster a sense of curiosity, engagement, and courage to try unfamiliar things. However, mealtimes are not only about the food itself, it’s also about the environment in which students
eat. While academic learning takes place in the classroom, peer-to-peer learning thrives outside of it. Lunchtime is one of the most important parts of the school day, providing a natural opportunity for students to put their social-emotional learning into practice. Social integration flourishes in the cafeteria and at recess, where students are free to connect, talk, and learn from one another. AmTab cafeteria furniture offers flexible furniture solutions that support these interactions, allowing students to enjoy their meals in a diverse, inclusive, and socially enriching environment. On entering an AmTab food court, students are empowered to choose seating that matches the type of social interaction they prefer. For those who enjoy being in larger groups, the mobile bench and stool tables are an ideal option. Students seeking a quieter, more intimate setting can gravitate toward mobile collaboration tables or small group huddle booths. From high-top tall tables to mobile folding booths, the seating options are endless. These choices not only support student autonomy but also encourage social growth and connection. As Michelle Hawkinson of Tracy Area Public Schools shares, “The variety of AmTab seating—from the tall tables to the short tables, to the round tables— just makes mealtime more appealing. Because of course, the food is amazing; they just need a great place to eat it.” Ultimately, by combining culturally inclusive menus with flexible, student-centered AmTab dining environments, schools can transform the lunchroom into much more than just a place to eat. It becomes a vital space where empathy is nurtured, social connections are formed, and every student feels valued and included.
CERTIFIED HALAL FOR SCHOOLS Halal options backed by K‑12 expertise—so every student feels included.
HALAL CATEGORIES: • Chicken (Nuggets, Patties, Diced, Popcorn) • Beef (Meatballs, Crumbles, Sausage) • Sliced Meats (Pepperoni, Bologna, Gyro) • Franks (Beef, Chicken, Turkey) • Breakfast (Burrito, Bacon, Sausage) • Burritos (Beef & Bean, Breakfast) • And more ...
https://youtu.be/fOAlD1caqI- w?si=2j-X9ngLWg8h5JcG
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
EXPLORE HALAL OPTIONS FOR YOUR SCHOOL NATIONALFOODGROUP.COM/K12-HALAL-OFFERINGS
influence. You can also introduce international items as limited-time specials or feature them during theme days to build excitement and spark curiosity. Taste tests are a powerful way to get student feedback and encourage participa- tion. For older students, QR codes make it easy to collect real-time responses, while younger students love fun voting stations where they can cast their votes using stickers or tokens. When students have a voice, they’re more open to explor- ing new flavors—and much more likely to love them! PONDER One of the most rewarding parts of our work is helping school nutri- tion teams think beyond the plate. It’s not just about adding new reci- pes - it’s about creating menus that truly represent and celebrate the students we serve every day. Tools like the TASTE Passport from Mys- tery Chef bring global flavors to life in school cafeterias and connect meal experiences to classroom learning. For example, schools can host Passport Day Meals like Italian Spin-Off Meal Day , where students can enjoy Pizza Roll-Ups, Sweet Potato & Zucchini Hash, and Citrus Apple Salad, while teachers tie the theme into lessons on Italian history, math, and language arts. These creative experiences help tell your menu’s global story and make learning delicious!
Food Solutions, introduced prac- tical ways to incorporate Asian, Latin, and Indian cuisines into K-12 school menus. The training gave food service staff and managers the chance to explore scratch- made, globally inspired recipes that are both kitchen-efficient and student-approved. Together, we cooked dishes that are rising global trends, including roasted aloo gobi, samosa salad, chana masala , and chicken tinga enchiladas . The session empha- sized practical techniques that make these international flavors approachable in school kitchens, while still meeting operational de- mands and student preferences.
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!
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LEARN Spices are meant to be celebrated and fully utilized! Thoughtfully incorporating herbs, spices, and no-salt mixes into your globally inspired recipes can completely transform the international fla - vor and set the tone for students’ lunch experience. From vegetables to proteins and grains, the right seasoning brings excitement and authenticity to familiar ingredients. For more inspiration on creative ways to use spices across your menu, check out this resource! INNOVATE We recently wrapped up our third and final Nutrismart Culinary Training Session of the school year. This hands-on workshop, held in partnership with International
tion, check out our blog, Healthy Eating with Global Flavors , which ex- plores how familiar ingredients can be enhanced with international spices and techniques to bring global tastes to your school menu. WATCH Ever wondered what school lunch looks like across the globe? This eye-opening video showcases the variety of meals served to K-12 stu- dents in different countries. From fresh vegetables and hearty soups to rice dishes and seafood, it’s a fascinating look at how cultural traditions shape what’s on the tray. This is a great resource to spark ideas and start conversations about how global flavors can in - spire school menus here at home. MENU PRO TIP
As school cafeterias begin to evolve, one of the most exciting opportunities is the chance to bring the world to the students, right on their lunch trays. Introdu- cing international flavors not only broadens taste buds but also cele- brates the diverse cultures within our school communities. Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success! READ At Pisanick Partners, we’re always looking for ways to help schools create menus that celebrate cultur- al diversity and reflect the com - munities they serve. The USDA’s Celebrating the Flavors of School Meals is a great resource. It offers practical tips for developing new school meal recipes that highlight local foods and cultural traditions, while also sharing creative ways states are involving students in the recipe development process. This resource provides helpful strat- egies and recipe ideas that can inspire your next culturally diverse menu addition. For more inspira-
Bringing international dishes to your menu is exciting, but it can also feel like a big leap for students. So, how can you make it work? Start by pairing global entrees with familiar sides like carrots, cucumbers, or corn to help students feel comfortable and more willing to try something new. Keep recipes simple and approachable by using familiar ingredients—just add a flavor - ful twist to bring out their global
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.
2025 Season Coming Soon
SPICE IT UP Turning Staple School Meals Into Global Favorites
Even with storage or fund- ing limits, understanding how to build flavor is key to recipe development and boosting student satisfaction. I created a flavor starter chart show - ing foundational flavors, cooking oils, and “boost- er” flavors to intensify taste. To use this chart, start with the foundation flavors including the cook - ing oil. Intensify the flavors by adding 1 – 2 “booster” flavors. For example, to create Chinese-inspired rice: Sauté garlic, scallions, and ginger in vegetable oil, then add rice, Chinese 5 spice, and water to cook as usual. Turn it into an entrée by stir-frying rice as described above with sesame oil, soy sauce, and chicken seasoned with the same spices plus Sichuan peppercorn (or sub with sriracha or cayenne) to make a delicious spicy chicken and rice dish. Using the same process Latin flavors can shine: Sauté sofrito (onion, garlic, bell pepper, and tomato) in vegetable oil. Add in cumin and steam or bake rice as usual. Finish with chopped cilantro and lime juice for fresh flavor. This process can take the ordinary to
extraordinary. Once you understand the founda- tions and the boosters, it becomes easier to ex- periment and build bold flavors into staple recipes. It helps to stock multi- functional spices that cross over multiple cuisines like garlic, onion, paprika, and ginger. These spices also complement many familiar American dishes. These spices bring flavor but can easily become overpowering if overused, so balance is key. For ex- ample, oregano can bring an earthy flavor to stews and Greek dishes, but too much can turn bitter. Re- member that adult and student taste preferences differ. Conducting taste tests with students is an effective way to get hon - est feedback and helps fine-tune recipes. Involving students and staff with recipe develop - ment creates excitement and buy-in. Including their feedback helps shape menus and strengthens partnerships critical for program success. Once spice blends are tested and approved, make them in large batches to save time on busy days. When questions arise
By Bettina Applewhite
From rice bowls to roasted veggies, discover how layering global flavors can transform everyday ingredients into culturally inspired, student-approved dishes.
Students today crave global flavors for taste, variety, and connection. Global flavors are an everyday part of many stu- dents’ daily lives. Exposure happens through family meals, local restaurants, social media, and culinary competition shows. With the growing diversity in the U.S. population, many families already enjoy these dynamic flavors at home. Adding exciting, global flavors to school menus do not have to be challenging or expensive with lots of specialty ingredients. You can use ingredients you al- ready have and wake them with global spice blends. This creates variety and in- clusiveness on menus with ease. Staple ingredients like chicken drumsticks, chickpeas, and veggies is an easy way to take fam- iliar ingredients and wake
them up with bold flavors for a new menu favorite. Start with what you have. Then wake it up with
dents may often look for new yummy flavors for vegetables and grains. Adding bold seasoning
vegetables see real health benefits. This approach isn’t lim- ited to potatoes: it works for chicken, beans, lentils, and more. Many com- modity products can be transformed with global flavors, helping stretch commodity dollars cre- atively. Familiar items can become stepping stones for students to try new flavors. For example, students may be famil- iar with hummus made from chickpeas served with pita bread. Spice up pita bread with Shawarma seasoning or Za’atar sea- soning for gentle twist on a staple menu item. Or of- fer a white bean-based dip with Italian seasonings or a black-eyed pea dip with Cajun spices. Making your own spice blends in-house is a cost-effective way to add variety to school menus.
about why you’re adding global flavors, remember: flavor is a tool for cultural inclusion, student excite- ment, and staff pride. It meets evolving student tastes and keeps menus fresh. Spice blends seem complex, but the process doesn’t have to be. Global flavors don’t have to mean complicated. Small chan- ges bring big flavor. Start with one dish and launch from there. The oppor-
tunity to build flavor is a creative way to engage students and staff. By adding bright, bold global flavors, school nutrition programs can nourish stu- dents’ bodies, but also fuel students’ souls. Flavor isn’t just about taste, it’s about belonging.
global inspiration. Roasted potato wedges can go from the ordinary to Greek-In- spired, Shawarma, BBQ, Garam Masala spiced po- tatoes that adds variety that students notice. Stu-
increases the chance stu- dents will eat the required vegetable or fruit compon- ent of their reimbursable meal. As school nutrition professionals, we know students who eat more
Bettina Applewhite MS, RDN, LDN, SNS | Bites with Applewhite Bettina is a nationally recognized dietitian, culinary educator, and speaker known for bringing joy and flavor to school nutrition. With over a decade of experience in K–12 foodservice leadership, Bettina blends culinary storytelling with hands-on knowledge to inspire teams across the country. She’s been featured on Top Chef Amateurs, named a “Cook to Follow” by AllRecipes, and now leads Bites With Applewhite—supporting school nutrition professionals through dynamic trainings, recipes, and real-world guidance.
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