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.
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