The Art of Presentation | October 2025

CONTENTS

Stefanie Giannini, MA, SNS

Allison Stock

FROM OUR PARTNERS

The Art of Presentation, When You are Presenting

Plate Perfection

Simple tips for creating stunning school meals

Feel confident and comfortable when presenting to a crowd

EARN CEU’S

10 Power Up with Color: Hosting an Eat-the- Rainbow Challenge By Annelise McAuliffe Soares 12 Recipe Spotlight Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association

17 Looks Good, Tastes Better: The Role of Presentation in Modern School Cafeterias with AmTab

19 The Iron Chef Showdown with Red Gold

INTERESTED IN ADVERTISING

IN SERVED DIGIZINE TM ?

Heather Burkhead-Goins

LEARN MORE!

Building Connections & Inspiring Innovation

Beyond the Plate

A look inside the AmTab K-12 Symposium

How presentation & aesthetics are revolutionizing school meals

EARN CEU’S

22 Podcast Spotlight NextUp Podcast: Astronauts, Chefs, & Dietitians: Building Better Meals Together 23 #THISisschoolmeals Hero Video Feeding the future, one plate at a time 28 K-12 operators share their best practices when operating a feeding site during a disaster Fresh Content from FSD Quarterly

30 Edible Education with Pisanick Partners

32 Hummus & Veggie Wrap By Bettina Applewhite

EARN CEU’S

34 From Ban to Confidence with National Peanut Board

FROM THE EDITOR

The Art of Presentation

This month's issue of Served is all about "The Art of Presentation". How food is presented to us plays a major role in our interest in food and our reception of food. People "eat with their eyes first", so it is imperative we take the extra time to make our food look interesting and appealing for our students. Dive into this issue to learn more about the importance of presentation with food and beyond!

-Stefanie Giannini, EDITOR-IN-CHIEF

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By Stefanie Giannini, MA, SNS

Now, let’s be clear, presenting yourself professionally does not always mean you have to dress in formal attire; it means dressing in a way that reflects the environment you’re speaking in and in a way that feels authentic to you as an individual! When picking out an outfit for a presentation, consider the 6 factors below! 1. Environment: The first question to ask yourself when picking out an outfit for a presentation is “Where am I speaking?” Identifying the environment you will be speaking in can easily tell you what the minimum expectations should be for your outfit regarding casual attire versus formal attire. For example, speaking at a school district may allow you to lean into a more business-casual outfit while speaking at a large conference may require you to dress a little more formal. However, dressing for an event isn’t always black and white,

Presenting in front of others, whether that is a small or large crowd, can often feel nerve-wracking. Even the most experienced public speakers still get butterflies before they head on stage! One way to feel and exude confidence when speaking is by making sure you are presenting yourself in a way that makes you feel professional and confident!

colors are more appropriate for certain events versus others. Now, as someone whose closet is 90% black and white, I can attest that you can never go wrong with any neutral outfit when speaking. Neutral colors (variants of black, brown, white, gray, and navy) are always a safe bet when speaking and they make picking out an outfit a breeze because they easily mix and match with each other! However, you can utilize non- neutral colors to brighten up any outfit and create eye-catching details that the audience will remember you by. For example, wearing black trousers with a black top and then adding a red blazer, is a fun way to catch the eyes of your audience while still remaining professional. The same concept applies if you wear a bright colored pair of pants with a simple neutral top! Fair warning though: be wary of colors that are “too loud” such as neon colors; these will be more distracting rather than engaging. 5. Patterns and Textures: Similar to color, using fun patterns or textures is another great way to elevate your outfit in a classy, yet eye-catching way! Some examples would be adding a fun tie or a pair of

3. Comfort: No outfit, regardless of how fashionable it may be, is worth major discomfort especially when presenting to others. When a speaker feels uncomfortable, it shows within their body language and trust me when I say, the audience can feel it. It takes enough courage to publicly speak, so there should be no reason to add an extra layer of discomfort to the mix! Is a piece of clothing too tight? Don’t wear it. Is a certain fabric really itchy on your skin? Don’t wear it. Do those high heels make you feel like you’re walking on stilts (not to mention giving you blisters)? Don’t wear them! Your outfit should make you feel confident AND comfortable, so don’t let unnecessary discomfort take away from how you feel about yourself when presenting. 4. Color: Color plays a huge role in how an audience sees you when speaking, and certain

and sometimes you may need to gather more details of the location and the overall formality of the event to inform your decision. 2. Audience: The second question to ask yourself when picking out an outfit for a presentation is “Who am I speaking to?”. Understanding your audience is important, because you want to not only exude authority over the topic you’re discussing, but you still want to be relatable to your audience. For example, if you find yourself speaking to a room of executives that dress in formal attire, such as suits, it would make the most sense to dress similarly rather than wearing casual jeans and a t-shirt. On the contrary, if you are speaking to a room full of students and teachers, presenting in a formal suit could come off as unrelatable and unwelcoming.

THE ART OF PRESENTATION, WHEN YOU ARE PRESENTING

as an individual, don’t force it! It’s okay! Not everything in fashion is meant for everyone. When you do find an outfit formula that feels great to you, stick to it! There is no need to reinvent the wheel, because when it comes to personal style, consistency is what builds your signature style . For example, I

absolutely adore all kinds of suitware. I will wear trousers, vests, and blazers personally and professionally, but I also love wearing fun sneakers with these items, especially at conferences when I have to walk a lot. That is not to say I won’t switch into heels for certain speaking events, but overall, I know my signature style includes suitware and sneakers and although that may not be for everyone, it is definitely for me! When it comes to the art of presentation when you are presenting, don’t be afraid to try new things! There really is no right or wrong to fashion and even if you disagree with some of the guidelines I share above, that is okay too! Remember, there is no fashion police coming after you, so have fun with your clothes and dress in a way that feels right to you. The motto “Look Good, Feel Good” exists for a reason: you have to feel good in what you’re wearing so that confidence shows in how you conduct yourself!

leopard heels to a rather neutral outfit. Utilizing different textures such as mohair, velvet, silk, satin, denim (yes, denim can be worn professionally!) or linen is another great way to elevate your outfit. Remember, the goal is to engage not distract, so you will want to stay away from patterns in particular that are very loud to the point where they are overwhelming; an example of this would be tie- dye. 6. Accessories: Accessories are one of my favorite ways to elevate an outfit when speaking and that is because they are a great investment! You can purchase one accessory that

will go with so many outfits! Great examples of multi-use accessories are jewelry, belts, and watches; you can mix and match metals and add color or texture through these items. For those that wear glasses: your glasses are still an accessory! If you are a true glasses lover, then you may want to look into having multiple pairs that go with different outfits. 7. Authenticity: At the end of the day, regardless of the tips provided, your outfit still has to feel like YOU. It is valuable to experiment with your clothes in order to see what works for you and what does not. If something does not speak to your soul

Stefanie Giannini, MA, SNS | IVATI, Founder; Director of Food & Nutrition Services (IL) Stefanie Giannini, founder of IVATI, is a speaker, educator, and content creator on a mission to inspire and cultivate every individual’s identity and development as a leader; she holds a fierce passion for personal and professional growth, critical reflection, and building quality relationships. Stefanie holds a Bachelor’s in Food & Nutrition Management from Arizona State University and a Master’s in Organizational Leadership and Learning from George Washington University. In addition to her work with IVATI, she works in the school nutrition industry as the Director of Food & Nutrition Services for a K-8 school district in the Northwest suburbs of Chicago.

Power Up with Color: Hosting an Eat-the-Rainbow Challenge

How can we combine eye-catching presentations and nutrition goals? With color! Try transforming nutrition education into a game that gets kids excited about food variety.

P icture this: students racing to the lunch line, eagerly scanning the menu not for pizza or chicken nuggets, but for purple cabbage and orange sweet potatoes. That could be your reality when you gamify meals with an Eat-the-Rainbow Fiber Challenge.

This innovative approach com- bines the visual appeal of colorful foods with the proven health bene- fits of fiber, creating an education- al experience that students actual- ly want to participate in. The Color Connection: Each color in fruits and vegetables represents different phytonutrients and anti- oxidants. When students "eat the rainbow," they're naturally diver- sifying their nutrient intake while boosting their fiber consumption. Fiber Facts: Most school-age children consume only half the recommended daily fiber intake. By highlighting naturally colorful foods, this challenge addresses a critical nutritional gap while mak- ing healthy eating fun. Setting Up Your Rainbow Challenge Setting up your rainbow challenge requires planning but minimal resources. The beauty lies in its flexibility—you can run a five-day sprint perfect for a single school week, stretch it into a two-week adventure that allows multiple at-

tempts at each color, or commit to a monthly marathon that becomes part of a comprehensive nutrition education unit. Essential materials are surprisingly simple: individ- ual rainbow challenge cards for tracking, color-coded posters for cafeteria displays and completion certificates or badges that cost vir- tually nothing but mean everything to participating students. Duration Options: You choose! • 5-Day Sprint: Perfect for a single school week • 2-Week Adventure: Allows multi- ple attempts at each color • Monthly Marathon: Great for comprehensive nutrition educa- tion units Each student receives a personal- ized challenge card featuring: • Rainbow grid with checkboxes for each color and examples • Fun facts about each color's nu- tritional benefits • Bonus challenges for trying new foods Using the card, students check off colors as they consume them: • Red: Strawberries, red peppers, tomatoes, red beans • Orange: Carrots, sweet potatoes, or- anges, cantaloupe

The key to sustaining student ex- citement throughout the challenge lies in consistent, creative com- munication. Daily announcements become mini nutrition lessons that students actually look forward to hearing: "Today's Rainbow Spot- light: ORANGE! Did you know that one medium sweet potato has 4 grams of fiber? That's like eating 4 slices of white bread's worth of fi- ber in one delicious serving!" These bite-sized facts transform abstract nutritional concepts into relatable comparisons that stick. Overcoming Common Challenges "My Students Won't Try New Foods": Solution: Start with familiar foods in new colors. If they love carrots, introduce purple carrots. If they eat apples, try different colored va- rieties. Solution: Make completion the re- ward. Certificate ceremonies, pho- to opportunities, and recognition assemblies cost nothing but create lasting motivation. "Our Menu Doesn't Have Enough Variety": Solution: Work with your food manufacturer partners to identify existing products that fit each color category. You might be surprised by what's already available. "We Don't Have Budget for Prizes": The Eat-the-Rainbow Fiber Chal- lenge transforms nutrition edu- cation from lecture to adventure, turning students into color collec- tors and detectives who discover that healthy eating isn't a chore— it's a game they can't wait to win.

• Yellow: Corn, yellow squash, bananas, yel- low peppers • Green: Broccoli, spin- ach, green beans, peas • Blue/Purple: Blue- berries, purple cab- bage, eggplant, grapes • White: Cauliflower, onions, garlic, white beans

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.

SPOTLIGHT

RECIPE

Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR

Roasted Summer Squash & Egg Taco

Ingredients 50 Servings

Directions 1. Preheat oven to 400 °F.

2. Toss diced summer squash, zucchini, and onion with oil, chili powder, cumin and salt. 3. Line a sheet tray with parchment paper. Place tossed vegetables on sheet tray in a single layer. Roast for 35 minutes or until vegetables are tender and caramelized. 4. For lime tomatoes: toss diced tomatoes with lime juice. Chill. CCP: Hold at 41 °F or below. 5. Prepare scrambled eggs according to package directions. 6. Warm corn tortillas in a warmer until pliable.

• 2 ½ lb Squash, summer, diced • 2 ½ lb Squash, zucchini, diced • 2 lb Onion, fresh, diced • ½ c Oil, canola or vegetable • 2 tbsp Chili powder • 2 tbsp Cumin, ground • ½ tsp Salt, kosher • 5 ¾ lb Tomato, fresh, diced • 4 oz Lime juice, fresh • 5 ¾ lb Eggs, frozen, whole, pasteurized • 50 each Tortilla, corn • 3 c Cilantro, fresh, roughly chopped

TO ASSEMBLE: 1. In warm corn tortillas place #16 scoop (¼ c) of scrambled egg.

2. Add #16 scoop (¼ c) roasted vegetables. 3. Serve with a #16 scoop (¼ c) lime tomatoes. 4. Garnish with cilantro. 5. Serve immediately.

NOTE: Wrap warm tortillas, egg, vegetables and tomatoes separate in a clamshell container for breakfast in the classroom.

View nutrition information and download full recipe book here!

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.

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These participation drivers are popular for a reason: delicious quality, on-trend flavors, on- point nutrition and the taste students love.

From convenient, single serve options to sheeted classics that give you plenty of bang for your buck, these pizzas are ready to answer your challenges.

Plate

Perfec

Our tastebuds help us taste food, but most of us can admit we “eat with our eyes.” A colorful dish plated neatly evokes a different feeling than a blob of beige casserole surprise. Like it or not, when food looks appealing, we assume it’s higher quality and tastes better, and students feel the same way. Simple Tips for Creating Stunning School Meals

ADVERTORIAL COURTESY OF

If your school meals could use a makeover, fear not! There are plenty of simple and effective ways to enhance their presentation. Color Color catches our attention and provides contrast on the plate. If your recipe doesn’t have great color in any of its ingredients, consider topping it with a colorful garnish. Use a garnish that pairs well with the flavors of the dish you are serving, such as a sprinkle of cilantro over tacos or parsley on roasted chicken, adding interest to everyday meals. Texture & Shape Changing the shape or texture of food is another way to create interest on a plate. Get creative with fresh produce by cutting it into fun shapes or smaller sizes. Research has shown students prefer eating fruit when it’s served in smaller, bite-sized pieces. And don’t forget to remove any stickers from fresh fruit before serving. Service and Staff Even if you have beautiful colors and interesting textures, it won't matter if you neglect how food is plated during service. Beautiful colors and interesting textures shine even brighter when food is thoughtfully plated during service – presentation is key to bringing your meals to life! “No one wants their food plopped on a tray in front of them, so serve it gently,” says Chef Evelyn Parra of Crosby Independent School District in Crosby, TX. Chef Parra also recommends keeping serving lines clean, changing

steam table pans frequently and ensuring staff wear a clean uniform with a friendly smile. Branding and Marketing Another way to elevate your school meals is by branding. “Branding makes a huge difference. It turns the cafeteria into a space that feels welcoming, consistent, and even fun.” says Kashish Patel, Marketing Manager for Boston Public School District in Boston, MA. Similarly, when you post photos of your school meals online, keep your messaging consistent with your brand. Smartphone cameras can take great photos but take advantage of editing features to improve your photos before posting. Remember, your online audience is much broader than the cafeteria, so don’t post anything that could potentially tarnish your meal program’s reputation and avoid responding negatively to comments. Making your school meals "camera ready” takes creativity, time and attention to detail. If you need some inspiration and aren’t sure where to start, check out how school districts nationwide are innovating on the Action for Healthy Kids Cafeteria Chronicles blog .

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Allison Stock | Action for Healthy Kids Allison Stock is a Registered Dietitian and nutrition communications professional who has spent over 15 years in the foodservice and nonprofit sectors. She currently works as a Marketing Communications Specialist at Action for Healthy Kids, where her main responsibility is crafting stories for the Cafeteria Chronicles blog, which highlights the extraordinary work school districts have done to earn an HMI Recognition Award. When Allison is not working, she enjoys spending time outdoors in west Michigan, where she lives with her husband and 2 children.

Looking for fresh, practical ideas to level up your school meals? Get inspired by real stories from real schools on the Cafeteria Chronicles blog! Find inspiration for healthier school meals and discover creative strategies that are making a difference, straight from the lunch line. CAFETERIA CHRONICLES

Concordia Charter School, Mesa, AZ What happens when a small school in Arizona starts cooking from scratch, adds a garden, and lets kids collect eggs from their own chicken coop? At Concordia Charter School, students are not just eating healthier, they’re learning, growing, and having fun doing it. Don’t miss this inspiring story of how one school is reimagining lunch from the ground up!

Cherry Creek School District, Greenwood Village, CO

Think school lunch is just chicken nuggets and tater tots? Think again! Cherry Creek School District is dishing out scratch-made meals and bringing food education to life with their unique Food Literacy Program. See how they’re making lunchtime something students look forward to.

In partnership with Get inspiration for your next school nutrition adventure! Visit www.healthymealsincentives.org/cafeteria-chronicles/

This resource has been funded at least in part with Federal funds from the U.S. Department of Agriculture, Food and Nutrition Service, through an agreement with Action for Healthy Kids.

THE ROLE OF PRESENTATION IN MODERN SCHOOL CAFETERIAS Looks Good, Tastes Better:

W hen students enter the serving line, they eat with their eyes first, scanning the options for what looks most appetizing. The visual appeal of a meal most often determines how it’s received, meaning that in school nutrition, presentation can be as important as the nutrition itself. A meal can be nutritious, but if it is not presented well, even the least picky eaters

ly to linger, engage, and enjoy mealtimes. Spaces that feel cared for and designed with intention communi- cate to students that they matter. This message can be as nourishing as the meal itself. That’s where AmTab comes in. AmTab partners with schools across the country to transform traditional caf-

eterias into modern dining spaces that inspire con- nection and school pride. Through innovative furni- ture, flexible seating, and bold signage graphics de- cor, AmTab helps schools create environments that balance functionality with fun. Whether it’s a serving area decked out with in- formative signage, recon- figurable tables, or varying seating options that sup- port both mealtime and multipurpose use, AmTab’s designs bring energy and flexibility to every space. Ultimately, presentation

might pass on it. That’s why today’s school dining pro- grams are not just about of- fering healthy food, they’re about creating experiences that make students excited to eat well. The psychology of presenta- tion plays a powerful role in how students connect with their food. Colors, textures, lighting, and even the lay- out of serving lines all influ- ence how students perceive freshness and taste. When meals are visually appealing and served in an environ- ment that feels lively and modern, participation rates

isn’t only about looks. It’s about creating moments of connection and excitement around healthy meals. By focusing on both the food and the environment it’s served in, schools can create dining experiences that inspire students to eat well, engage fully, and feel part of something bigger. With AmTab’s innovative dining solutions, your district can serve meals that look as good as they taste in a space that is modern popular and fun.

will inevitably rise. It’s not only about what’s on the plate, it’s about the story the entire dining experience tells. That same principle applies to the cafeteria itself. Just as the presentation of food impacts appetite, the de- sign and feel of the space impact students’ overall din- ing experience. When cafeterias are inviting, bright, and reflective of school pride, students are more like-

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

The Iron Chef Showdown with Red Gold

In the Iron Chef showdown with Red Gold, culinary creativity met spirited competition as chefs faced off using Red Gold signature ingredients as their hero elements. From bold sauces to fresh, flavorful toppings, each dish highlighted how versatile and delicious Red Gold tomatoes can be in K-12 meals. The competition wasn’t just about winning, it was about showing how Red Gold helps schools serve meals that students love while meeting nutrition goals. In the end, every plate was a reminder of why Red Gold, family-owned and grown, continues to be a trusted partner in kitchens across the country.

BUILDING CONNECTIONS AN THE AMTAB K-12 SYMPOSIUM

At NxtGen Network, we believe in celebrating innovation, connection, and impact—and the AmTab K-12 Symposium embodies all three. Partnering with AmTab , we’re proud to help bring this one-of-a- kind event to life—from the planning and production to the coordination of scholarships that make it possible for school nutrition professionals to attend from across the country. This year’s Symposium was a standout experience, bringing together directors and school nutrition leaders for three days of learning, networking, and discovery at AmTab’s headquarters. Together, we explored how design, creativity, and collaboration can completely transform K-12 dining spaces. One of the biggest highlights was seeing firsthand how

AmTab’s state-of-the-art cafeteria furniture and equipment are made right in their U.S. manufacturing facility. Attendees got a behind-the-scenes look at the process—from design to production—and learned how AmTab’s innovations help schools reimagine their cafeterias into engaging, flexible, and student-centered spaces. AmTab has become a trusted leader in creating modern, multipurpose learning environments for K-12. Their mobile tables, creative seating options, and vibrant signage and graphics are designed to make every cafeteria not just a place to eat, but a place to connect, collaborate, and build community. Seeing those ideas in action during the Symposium reminded

everyone how intentional design can inspire student pride and participation. The learning didn’t stop there. Attendees earned CEUs while participating in powerful sessions led by thought leaders from across the industry, including the Institute of Child Nutrition (ICN), Equalis Group, and School Food Rocks. Each speaker brought fresh ideas, actionable takeaways, and renewed excitement for the mission behind school nutrition. And of course, it wouldn’t be an AmTab event without some fun. The networking events were lively and memorable, filled with great conversations, laughter, and new friendships. The atmosphere truly captured the spirit of the Symposium— collaboration, creativity, and community.

ND INSPIRING INNOVATION

What makes this event even more meaningful is accessibility. Through the scholarship program managed by NxtGen Network , travel costs for school nutrition professionals are fully covered—removing barriers and making it possible for more leaders to experience this opportunity first-hand. These scholarships reflect

our shared commitment with AmTab to empower the people who make school nutrition programs thrive every day. As we look ahead, we’re already gearing up for the next AmTab K-12 Symposium in April —and we can’t wait to do it all again. If you’re a school nutrition director, manager, or professional looking for

an event that combines innovation, education, and authentic connection, this is it. From the team at NxtGen Network, thank you to AmTab and to every attendee who made this event such an inspiring success. Let’s keep innovating, collaborating, and elevating K-12 together.

INTERESTED IN ATTENDING THE AMTAB K-12 SPRING SYMPOSIUM, APRIL 14-16 2026?

PODCAST Spotlight

Astronauts, Chefs, & Dietitians: Building Better Meals Together

https://youtu.be/wIq7KzVSqTI

We’re kicking off Season 6 with an inspiring, laugh-filled, and eye-opening conversation recorded live in Washington, D.C.! Host Marlon joins Bettina Applewhite, E. Nichole Taylor, and Stacey Williamson — three powerhouse women whose careers span satellites, school kitchens, and national nutrition leadership. In this episode, we explore everything from: How Stacey went from working on NASA weather satellites to food systems research at Johns Hopkins, Nicole’s journey from chef to school nutrition director and how she’s using real student voices to drive school food innovation, Bettina’s mission to blend culture and nutrition in schools (and her stint on Top Chef Amateurs!) We also dive into the power of food photography, community over competition, and why telling your story — especially in school nutrition — is the game-changer. 58 MIN | LISTEN ON SPOTIFY

School nutrition professionals work tirelessly to ensure every student is nourished, cared for, and ready to thrive — shaping the minds and fueling the dreams of the Nxt generation. With the support of industry partners like Tyson, Zee Zees, J.T.M. Food Group, and Red Gold Tomatoes, they’re redefining what’s possible in K-12 nutrition. Together, they’re bringing innovation, cultural connection, and heart to every meal — feeding the future, one plate at a time.

Every tray served in schools represents dedication, compassion, and the power of teamwork.

BEYOND THE PLATE: HOW PRESENTATION & AESTHETICS ARE

REVOLUTIONIZING SCHOOL MEALS In a world saturated with social media-worthy meals and chef-curated plates, the importance of food presentation is more pronounced than ever, and school cafeterias are taking notice.

Today’s school nutrition programs embrace the power of presentation to influence student choice, improve meal participation, and foster healthier eating habits. It’s not just about what food is on the tray, but how it’s served, seen, and celebrated. Why Aesthetics Matter in School Meals Studies consistently show that we eat with our eyes first. The visual appeal of food can impact perceived taste, enjoyment, and willingness to try new things, especially among young eaters. A beautifully plated meal can make all the difference for students, particularly those hesitant about unfamiliar vegetables or whole grains. Presentation can often take a back seat to speed, staffing, and budget in a busy school cafeteria. However, small changes can make a significant impact. A sprinkle of herbs, colorful fruits cut into fun shapes, or thoughtfully arranged components can turn an ordinary meal into something that excites curiosity and appetite.

leveraging branding and marketing to elevate the perception of cafeteria food. When students walk into a space that looks and feels like a café or a fast-casual restaurant, they’re more likely to view it as an enjoyment, not an obligation. Some strategies schools are using to brand their food service programs include: • Naming Menu Items: Instead of “baked chicken,” try “Zesty Oven-Roasted Chicken with Herb Blend.” Fun and descriptive names can make foods sound more appealing. • Themed Days: “Taco Tuesdays” participation. Rotating themes breaks monotony and helps students associate school meals with variety and choice. • Visual Menus: Digital screens or posters with photos of meals (not stock photos, but actual cafeteria creations) let students see what they choose and reduce anxiety about trying new things. and “Build-Your-Own Bowl Bars” offer excitement and

Creative Plating on a Budget While it may seem a luxury,

creative plating doesn’t have to break the bank. It starts with intentionality. Here are a few simple yet effective strategies: • Color Contrast: Balance greens with reds, yellows, and oranges. A bright carrot slaw next to leafy greens instantly catches the eye. • Height & Texture: Layering or stacking components adds visual interest. Crunchy elements (like whole grain croutons or sunflower seeds) on softer foods create texture play. • Shape & Placement: Cookie cutters or fruit slicers can transform melon or cucumbers into stars, hearts, or letters. Even simple diagonal cuts can elevate the look of a sandwich or wrap. These minor aesthetic improvements invite students to engage with their meals and help normalize healthier food options.

Branding the Cafeteria Experience Beyond the tray, school meal programs are increasingly

on names or presentation style builds investment and trust. • Student Ambassadors: Empower students to be “cafeteria influencers.” They can share feedback, promote specials, or even help create promotional materials. • Social Media Integration: If schools allow it, sharing behind- the-scenes cafeteria snapshots or featuring student meal reviews can expand visibility and credibility. Quick Wins for School Meal Presentations • Use muffin liners or paper boats for portion control and visual separation. • Serve fruit in clear cups or display bowls. • Offer a daily “Rainbow Challenge” to encourage colorful plate building. • Use chalkboards or dry-erase signs for handwritten, ever- changing menus. • Display “Did You Know?” nutrition facts near fruit and vegetable stations. • Offer “Taste of the Day” sample stations. • Label water pitchers or milk crates with fun names. • Add colorful posters with meal themes or food trivia. • Leverage school spirit in the cafeteria with themed events and decorations. • Prepare foods close to serving time to ensure freshness and appealing textures.

Student Engagement as a Marketing Tool Marketing doesn’t have to be top-down. Some of the most successful meal promotion efforts come directly from student input and involvement. • Taste Tests & Focus Groups: Letting students sample potential menu items and vote

Final Thoughts: Beauty with Purpose Investing in the visual appeal of school meals isn’t superficial; it’s strategic. When students see inviting meals, they’re more likely to try new foods, waste less, and build a positive relationship with eating. It communicates care, dignity, and joy. Those are things every student deserves to feel at mealtimes. In the end, thoughtful presentations aren’t about perfection but intention. And when meals look as good as they taste, everyone wins! We Are Here to Support Your Transformation! The Institute of Child Nutrition supports you through free research-based education and available training resources to help child nutrition professionals successfully implement marketing strategies. From webinars to training materials, the ICN covers topics like creative plating, food presentation, and student engagement strategies. Visit theicn.org to explore toolkits, videos, and guides that make aesthetics achievable for every cafeteria. The ICN’s resource library includes materials on marketing and promotion, with strategies for improving communication between nutrition teams, students, and families. Whether refreshing menus or launching a student-led initiative, these free resources can be your blueprint. With free tools, training, and guidance, transforming your cafeteria into a place where students want to eat is well within your reach.

PROFESSIONAL DEVELOPMENT FROM ICN

A division of the ICN, its principal mission is to increase the culinary skills of school nutrition programs by providing culinary training programs and resources to support child nutrition operators in preparing and serving healthy, culinary-inspired school meals from scratch and elevating the cafeteria atmosphere.

Focus on the Customer Face-to-Face Training

Marketing Your School Nutrition Program

Social Media Marketing for School Nutrition Programs Face-to-Face Training

CICN Training Series: Marketing to the Line

ICN Website

Heather Burkhead-Goins | Institute of Child Nutrition Heather has over 25 years of experience in early childhood, special education, nutrition, preschool administration, and undergraduate adult learning. She currently serves as an Education and Training Specialist for the Institute of Child Nutrition, focusing on resources for federal child nutrition programs. Her vast experience includes serving as a child nutrition consultant for the Kentucky Department of Education (KY DOE); director of Head Start, afterschool, and family child care; and as a state-licensed rater for Environmental Rating Scales (ETS), assisting in the formation of the KY ALL STARS.

At J.T.M. Food Group, we’re committed to helping schools serve meals that are as nourishing as they are delicious. Every product is Buy American Compliant , kettle-crafted with American-sourced ingredients , and made to meet the highest standards of flavor, freshness, and food safety. Great Taste. Smart Nutrition. Proudly Buy American.

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K-12 operators share their best practices when operating a feeding site during a disaster

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Advice from the frontlines: Operators located in the gulf states shared firsthand experience and tips for operating emergency feeding sites during a panel at the School Nutrition Association’s (SNA) 2025 Annual National Conference (ANC).

BY BENITA GINGERELLA

When disaster strikes, school nutrition teams are often the ones on the frontlines feeding those in the community. During a panel at the School Nutrition Association’s (SNA) 2025 Annual National Conference (ANC) held this week in San Antonio, school nutrition industry members from the gulf states shared their experiences with feeding during emergencies as well as some best practices on how to best handle emergency situations. Here are their tips. 1. Be prepared with a plan before the disaster Mary Harryman, food service director at Pasadena Independent School District in Texas recommends making sure districts have an up-to-date emergency plan. At Pasadena ISD, each employee has a red folder that contains written protocol for different types of emergencies school nutrition teams could face, including kitchen fires, power grid failures, hurricanes and more. “When everything's going crazy and everything's an emergency and everything's terrible, you have written procedures, so that's been helpful for us," she said. In addition, the folder contains phone numbers of the team, so if their phone dies and they can’t access their address book, they can still call to check in with their coworkers. 2. Be in contact with your state agency and community members Relying on community members is essential during an emergency, the panelists said. One partnership in particular that nutrition operators should not overlook said Dr. Linette Dodson, state Director of School Nutrition for the Georgia Department of Education, is their partnership with their state education department.

State departments have resources that could help during emergencies, she said, and are communicating with the U.S. Department of Agriculture (USDA) on what schools are closed, what schools are serving meals, and more. “That's the sort of information that drives, ultimately, a presidential declaration of emergency happening,” she added. 3. Keep tabs on your inventory School nutrition operators should make a point to “write down everything” when it comes to their food inventory says Susan D'Amico, executive director for child nutrition services at Aldine Independent School District in Texas. D'Amico was able to get reimbursed by the Federal Emergency Management Agency (FEMA) after Hurricane Ike knocked the power out in her district and caused food to spoil. “Make sure you have a good inventory system, because you will need it,” she said. “FEMA will make you produce the invoice, both from when the food came in, and the invoice from when you replaced it.” 4. Consider signing up for inventory insurance In addition, Dr. Dodson recommends that operators look at purchasing insurance for their inventory which can offer better compensation without breaking the bank “When I was a local director, we added that as a contingency to our district plan, and it was very inexpensive,” she said.

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

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!

Whether it’s eye-catching plating, creative menu names, or fun themed days, small touches can make a big difference in student engagement. In this issue, we’ll explore how presenta- tion, branding, and marketing strat- egies can enhance your school meals, making every tray more appealing and exciting for students - because it’s not nutrition unless they eat it right? Enjoy some food for thought, curated and ready to serve up some quick and easy strategies for success! READ We often think of presentation as how food looks on the tray, but menu presentation is just as important. As the saying goes, “we eat with our eyes first”—and this applies not only to what’s on the plate, but also to how menu items are described. Thought- ful wording can spark curiosity, en- courage healthier choices, and even boost meal participation. Students often make decisions based on the menu before they ever see the food. For example, a dish labeled simply “Potatoes” may be overlooked, while calling it “Oven-Roasted Herb Pota- toes” or “Creamy Mashed Potatoes” makes it sound far more appealing. We love this Smarter Lunchroom Resource , which offers great inspir- ation with creative, fun, and descrip- tive naming ideas to try on your own menus.

WATCH/LISTEN Marketing your menu and school nu- trition program is a great way to con- nect with students, families, and the community. One of the easiest and most effective strategies is capturing and sharing photos that highlight your meals. Here’s how to take eye-catch- ing shots and make the most of social media to tell your menu’s story in a fun and creative way. 1. Set up a food photo station in your cafeteria—perfect for showcasing colorful, well-plated meals, control- ling lighting, and highlighting new or themed menu items. This is a great example from one of our districts, where they creatively used the tools and space available to make it work. Once you’ve captured the perfect photo, incorporate it into your menu and planning tools. We love adding images so that when a student clicks on a menu item, a realistic photo pops up! 2. Then, share your photos on social media! Check out this fun how-to video with tips for creating eye-catch- ing posts that work on Instagram and Facebook alike. Learn how to capture vibrant photos, share behind-the- scenes moments, and tell your menu story in a fresh, digital format.

bration Calendar , which is a gold- mine of ideas, featuring celebrations that span months, weeks, or single days, perfect for inspiring creative menus, decorating the cafeteria, and sharing fun highlights on social media. PONDER Every tray that comes across the line is a chance to make a first impres- sion—and you never get a second chance to do that. We want to have clean, inviting displays and thought- ful menu presentations that can com- pletely change how students view their meals. Remember, it’s all about the kids! When was the last time you asked students what they wanted to see on the menu? Feedback not only sparks new ideas but also gives stu- dents a sense of ownership in the cafeteria experience. Here are some creative ways to gather input: • SurveyMonkey – Create quick surveys with engaging questions that make the cafeteria feel like an extension of the classroom. • Google Forms – Simple and fam- iliar. Students know the phrase “just Google it,” so why not let them “just Google it” to share feedback on meals? • Kahoot! – Turn feedback into a game. If your school allows per- sonal devices, this interactive tool is fun, fast, and gives you instant results. • Local Partnerships – Programs like Feed Our Future support Har- vest of the Month and Totally Tasty events, giving students a

chance to vote on menu items right in the cafeteria. Interactive activities—like engaging with mascots such as Munch the Fox— make providing feedback both fun and memorable. LEARN “Make It Count” isn’t just a phrase— it’s a reminder that every meal you serve is an opportunity to make an impression. How can you use plating, color, and presentation to engage students and make meals more ex- citing? One practical tip: Interactive Food Stations - Make a goal to offer routine opportunities for students to customize their meals with bar con- cepts and interactive food stations. Start by picking a theme or cuisine and take steps to add those ideas to the rotation on your hot line or sim- ply start with a fruit and vegetable bar and add fun signage! INNOVATE Consider how you package your food. Food packaging does more than simply hold a product. It can be a stage that creates a story. Serving Asian inspired food in a simple Chi- nese-style take-out box can give the consumer an elevated experience. A sandwich may just be a sandwich when wrapped in traditional sand- wich paper, but swap that out for a checkered pattern sheet, and stu- dents start to feel like they are at a trendy eatery. If your serving line looks like rows of styrofoam contain- ers, it might be time to peruse that catalogue of packaging supplies.

MENU PRO TIP Menus are the first opportunity to catch students’ attention and build excitement for what’s coming to the cafeteria. Plan ahead to highlight and introduce new items, while creating memorable experiences through theme days or special events. We have been using the new SNA Cele-

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.

SPOTLIGHT

SERVED

Hummus & Veggie Wrap

A Fresh, Flavorful Vegan Wrap Packed with Protein and Perfect for Any Season

G et your veggies in and keep it fun! This recipe is 100% vegan and 100% full of flavor. Prep is easy. All you have to do is grab your favorite hummus and slice your favorite raw vegetables. It's a great lunch for all ages. Year around there are so many vegetables that you can enjoy raw. Winter squash is best cooked but cabbage, carrots, and spinach taste yummy raw. In the spring, sugar snap peas, asparagus, and radishes are crowd pleasers. The summer shines in all its glory with a plethora of options to choose from. The key to making this wrap the best is to choose fresh ingredients that are in season. What's in season depends on where you live and the time of year. This vegan wrap packs in lots of protein with a half cup of hummus in each wrap. Beans are an excellent source of protein and fiber. Hum- mus is made of pureed chickpeas and a sesame paste. I go for the whole wheat wrap when making this veggie wrap. Try this recipe for an easy idea. Using a whole wheat wrap, spreading on a thick layer of hummus, and piling on the vegetables make this a complete reimbursable meal according to the USDA requirements for the national school lunch program. The USDA requires all grains to be whole grains and half cup to a full cup of fruits and vegetables must be served with all reimbursable meals. The hummus counts as a meat/meat alternate. There are 5 components to a school lunch meal: grain, milk, meat/ meat alternate, fruit, and vegetable. The requirements for the amounts that must be offered is based on the grade level being served. In order for a meal to be complete and reimbursable, at least 3 of the 5 components must be met. You can have all 5 but you must at least have 3 and one of those 3 must be a fruit or a vegetable. In this one wrap, you have the wrap which counts toward the grain, the hummus which is a meat alternative, and the vegetables which appear as themselves. Add in a cup of fresh fruit or some extra veg- gies like fresh baby carrots for more vitamins and fiber.

RECIPE

Ingredients 1 Cup Hummus (Try this recipe) 1/2 Zucchini, cut into 1/2 inch sticks 1/2 Yellow squash, cut into 1/2 inch sticks 1 Cucumber, cut into 1/2 inch sticks 2 Radishes, sliced thin 2 Cups Baby spinach 2 Whole Wheat Wraps or Tortilla

Steps Spread half of the hummus on one side of each of the wraps. Lay the spinach over the hummus. Lay your fresh cut vegetables on one side of the wrap. Roll the wrap tight over the vegetables and cut in half. Serve with fresh fruit and more veggies. Enjoy.

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