THE POWER OF PARTNERSHIP A Peanut Butter Toast Bar Built for Schools
S chool nutrition profes- sionals constantly look for menu ideas that check multiple boxes: nutritious, affordable, easy and ap - pealing. The most effective solu - tions often come from collabora- tion. That’s the idea behind a Peanut Butter Toast Bar concept de- veloped through a partnership between the National Peanut Board, the Georgia Department of Educa- tion, Seattle Public Schools and a registered dietitian. Each partner played a distinct role. The Georgia Department of Edu- cation head chef developed reci- pe ideas, including this sweet and spicy peanut butter sandwich that has been a big hit with both K-12 schools and college campuses. Aaron Smith, Director of Culinary Services at Seattle Public Schools, expanded the idea into a custom- izable peanut butter toast bar con- cept.
As part of the Culinary Institute of America’s Plant-Forward Kitchen, a school-focused demo video was created. In it, Smith shares how the format can help keep school menus exciting, while registered dietitian, Angela Gomez, provides insight into how peanut butter supports balanced meals and how to clear- ly communicate with students and families about peanut allergies. The Peanut Butter Toast Bar is sim- ply whole grain toast with peanut butter and a range of toppings. Its simplicity is what makes it work. Pea- nut butter provides key nutrients
in a format that students already enjoy, while the topping options al- low operators to introduce variety in a quick and easy way. The format is flexible and scalable across break - fast, snack or lunch. As schools continue to navigate com- peting priorities and complex chal- lenges, collaboration remains one of the most effective tools. Bringing together culinary expertise, nutri- tion guidance, and operator insight, concepts like the Peanut Butter Toast Bar show how the “power of us” can translate into solutions that work in real school settings.
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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