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.
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