CONTENTS
Roy R. Pistone II, RD, M.Ed., SNS
Kayla Beyer, Esq.
06
14 Unsung Heroes
FROM OUR PARTNERS
Why Our Hearts Love Plant-Based in Schools
School Nutrition professionals are on the frontlines feeding our communities in times of disaster
Small changes can set the next generation up for a healthier future!
EARN CEU’S
16 #THISisSchoolMeals Plant-Based Meals Edition 18 Podcast Spotlight The Farm to School Connection with Lee County Schools and AmTab, and more! 22 A Guide to Creating an Inclusive Lunchroom by Tina Laffer
8 Tips for Making Hearty, Plant-Forward Soups by Annelise McAuliffe Soares 10 Serve your Spirit a Plant-Based Diet by Marta Shand
EARN CEU’S
12 Peanuts: The Sustainable, Nutritious Powerhouse Perfect for Plant-Based School Meals with The Peanut Institute
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Joe Urban
Heather Burkhead-Goins
24
30
Embracing a Plant-Forward Approach in School Nutrition
Plant-Forward Recipes and Tools for K-12 This isn’t just about going vegetarian or vegan—it’s about integrating more plant-based ingredients into our everyday dishes.
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Focusing on whole grains, fruits, vegetables, and legumes offers numerous benefits for students, the environment, and food budgets.
https://vimeo.com/507344887
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26 Edible Education with Pisanick Partners
32 #StandingOnBusiness by Mary Ellen Gilliam
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33 Introducing Ask Jen with NxtGen Network
28 3 Simple Strategies K-12 Operators Should Try to Get Buy-in from Skeptical Leadership Fresh Content from FSD Quarterly
34 Creating Cafeterias with Culture with AmTab 36 Mushroom, Spinach, & Brie Quiche with Bites with Applewhite
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FROM THE EDITOR
BEEF UP YOUR Plant Base
Whether you’re new to or well-versed in plant-based innovation, this edition of Served is for you! Dive in for plant-based inspiration as well as engaging topics and resources for both you, your colleagues, and even your students! I will see you in the next edition!
The “trend” of plant-based foods is no longer a trend; plant-based is here to stay! Plant-based menu items continue to rise in popularity among the K-12 market with no sign of slowing down. One of the biggest misconceptions is that serving plant-based offerings has to be complicated or that these items only appeal to students’ that strictly eat plant-based. These myths couldn’t be further from the truth! Plant-based can be easy to achieve and appealing to EVERYONE!
-Stefanie Giannini, EDITOR-IN-CHIEF
Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET
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WHAT TO EXPECT
ABOUT THE SYMPOSIUM Schools are constantly trying to figure out how to get more students participating during breakfast and lunch. AmTab has a solution! AmTab creates modern, popular, and fun food courts with their award-winning signage, graphics, décor, furniture and designs in schools across the country. Learn how you can transform your cafeteria into a beautiful student food court and earn CEU's from school nutrition experts presenting at the symposium.
You’re Invited to the
AmTab K12 SYMPOSIUM
AMTAB FACTORY TOUR AND EDUCATIONAL SESSIONS
Bensenville, IL
Factory Tour One of AmTab’s education partnership managers will take you on a guided tour of our 300,000 sq ft facility. Guests will be able to see first-hand American made furniture, and signage, graphics and décor that has transformed thousands of dining commons across the country. Step into your new food court! Explore an AmTab designed food court and see all the possibilities in designing your space. See a wide variety of food court furniture as well as stunning wall designs that help translate to a spectacular environment that students want to be apart of. Meet with our interior designers and see all that is possible in your food court. We will walk you through the process of designing your space. Signage, Graphics, and Décor play an integral role in creating a fun and exciting atmosphere for your students. Learn how to design your space with AmTab
APRIL 8-10 2025
SPONSORS AND EDUCATIONAL SESSIONS PROVIDED BY:
INTERESTED IN ATTENDING? CLICK HERE!
FAQ
Who should attend? K12 foodservice decision makers. Will I earn CEUs? Yes! CEU certificates will be available on request after the conclusion of the sium. Yes! CEU certificates will be available after the conclusion of the symposium. How is travel covered for the event? Travel costs are taken care of by scholarships with NxtGen Network. All travel arrangements will be made by the NxtGen Network team.
Am I expected to purchase items? That is up to you! Our main goal is to increase awareness and share best practices by highly recommended companies to meet your specific needs in a collaborative environment. What should I expect for meals & schedule? AmTab will host a dinner on the evening of the 8th for all guests at a local venue. Lunch on the 9th is also provided by the hosts with a TBA networking event the evening of the 9th. All of these are at no cost to attendees.
ADDITIONAL SESSIONS & SPONSORS TO BE ANNOUNCED
PRESENTED BY
Why Our Hearts Love Plant-Based in Schools.
BY KAYLA BEYER, ESQ.
I am a product of a dairy farm upbringing where meat, milk, and potatoes were staples, and I quite honestly enjoyed this way of life like many others. However, that mindset changed about 5 years ago when my doctor informed me of my high cholesterol levels. Accord- ing to the CDC, apparently 1 in 5 deaths stem from heart attacks. I recall reading this years ago, but the reminder was well received. My doctor then advised a shift towards a more plant-based diet was maybe a good idea. The reason becomes apparent when looking at labels. For example, if you com - pare our plant-based ground to ground beef, not only is the cholesterol at a whop- ping zero, but so are the saturated fats. It makes sense then that statistics from the American Journal of Clinical Nutrition saw a 25% decrease in heart disease mortality among people following a plant-based diet. It didn’t take much to convince me this was a necessary change. As I dug into this topic more, I read anoth- er study from the American Heart Asso- ciation suggesting that introducing these eating habits early on can prevent heart disease on a much larger greater scale. The even better part of this research was
that it didn’t suggest strict vegetarianism as a necessary diet to reap heart-healthy benefits. Which reminded me of what my mom has always told me, everything in moderation. So, for the last 3 years now, we have been advocating for the same shift in school meals. Plant-based menus, in addition to being a viable solution to allergen sensitivi- ty, religious preferences, and green initia- tives in our supply chains, are a great way to showcase to these kids what healthier eating looks like. Some school districts love the overall benefits so much they have replaced ground meat products altogeth- er, while others have joined the “Meatless Monday” and “Plant-based Friday” move- ments. It can also be exciting for the students if done thoughtfully. Measures like intro - ducing modern entree ideas such as Asian Street Tacos or Frito Pie can be successful. Or, by offering interactive options like a ‘Baked Potato’ or ‘Ramen’ bar can make this transition more engaging for the stu- dents because as we all know, kids LOVE to customize their food. But how do we ensure the take-rate for these meals get anywhere close to those of the staples like pizza and hamburgers? Education is a crucial pillar in this transi- tion. Eye-catching, informative signage at schools can clarify what students are eat- ing and convey the remarkable benefits of plant-based diets. Funny or catchy phras- es, memes, or characters can be used to draw the students in as well. If students don’t understand, they will just choose what they are familiar with, and that’s the cycle we hope to break. By making these changes, we can shape a healthier future for our younger gen- eration while equipping them with the necessary tools to make informed dietary choices themselves for a lifetime. Cheers to a healthier future!
Plant-Based Crumbles
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Kayla Beyer, Esq. | Deeply Rooted Farms Kayla is the founder and CEO of Deeply Rooted Farms. Kayla holds a BS in Biology and a Juris Doctorate in Food and Business law where she has dedicated her career (and passion) to the food industry. When Kayla is not working or helping on the farm, she volunteers her time to the Food Law Advisory Board at Mitchell Hamline Law School in Minnesota, which is the home to many global food manufacturers.
Tips for Making HEARTY, PLANT-FORWARD SOUPS
As the demand for plant-based meals continues to grow, try these tips and tricks to easily adjust your menu, while keeping students nourished. These recipes ideas not only cater to diverse dietary preferences, but also promote health and sustainability.
Creamy Soups without the Dairy Whether the goal is to be more plant-based or simply to satisfy a wider range of eaters, try ditching the dairy in your soup recipes. If you need a creamy texture or taste to your soup, try coconut milk, nutritional yeast, blend in tofu, add cooked and pureed potatoes, or a roux made with oil instead of butter. Side of Bread, Please! Soup still filling stingy? A side of nutritionally-dense bread can help. Serve chilis with savory cornbread, serve brothy soups with whole grain slices, taco soups with warm tortillas and Italian side with tomato-studded focaccia. Carbs can be a safe bet to bring eaters joy! Now that your wheels are turning, don’t be afraid to look outside your box for inspiration. Check out sites like The Lunch Box (or other school recipe tools) to spur ideas. Tune in to webinars or read this digizine for inspiration! Ask your neighbor. Do you know of a school nearby that has successfully made the jump to being more plant-forward? Connect with them. Most people are more than happy to share their successes and failures in this journey.
Rely on Beans From black beans to kidneys and creamy white cannellini, beans are the ticket to a great soup. And they’re easy! Search for a full cooked, ready- to-use bean to make your chili days a breeze. Eaters love a bold bean chili loaded with fun toppings. Remove the usual ground beef and add more beans to round out the protein. Think the classic red chili, but also a white chili with more broth, green peppers and a squeeze of lime. Call on Whole Grains Brown rice, quinoa, pearled barley or wheat berries are rich in fiber and filling! Beef and barley soup? No problem. Add in extra veggies and more barley to make each bowl robust as you remove or reduce the meat. Sneak in Lentils There are a whole rainbow of colorful lentils available for us to cook with! While you can make a vibrant lentil dal soup with lentils as the star, don’t be afraid to sneak them in too. When making a butternut squash soup, puree in cooked yellow lentils for added starch and fiber to thicken the soup and satisfy the diners.
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.
Serve your Spirit a Plant-Based Diet FIND YOUR BLUES & GREENS
BY MARTA SHAND
L et’s take this month’s theme of “Plant Forward” and apply it to how we nourish our spirit. When we commit to a Plant Forward Diet, we are prioritizing eating plant-based foods, using animal protein to flavor dishes rather than the main ingredient on the plate. So if we apply that concept in other areas of our lives, it makes sense that we could prioritize spending more time outdoors in nature. Sounds like a great idea, right!
“Nature always wears the colors of the spirit.” –Ralph Waldo Emerson
Spending time out in nature is linked to huge benefits both physical and mental. Getting outside can recharge, reduce stress, boost creativity, and help you to improve your sleep. Even twenty minutes of walking or sitting outdoors can positively impact your mood. “IN EVERY WALK WITH NATURE ONE RECEIVES FAR MORE THAN HE SEEKS.” — JOHN MUIR You don’t have to climb a mountain to experience the physical or mental benefits of spending time in nature. Studies have shown that time in nature or exposure to green space to lowering mortality rates. In countries with longer lifespans, these populations typically spend more time outdoors, either working or just being outdoors and being active. However, with advances in technology, we are spending more and more time indoors and less and less time outside, making it important to carve out time to enjoy the natural spaces around us. Find out what is near you. You may be surprised how close a state or local park is. If you plan on spending time outdoors, be sure to take precautions such as wearing sun protection and any necessary personal protective gear.
Escape the demands of everyday life and find your blues and greens!
“We can never have enough of nature.” –Henry David Thoreau
Marta Shand | Beaumont Unified School District Marta Shand is an advocate for wellness and promotes healthy habits to her students, staff and community. She has spent 24 years holding management positions in the field of Nutrition including time in both Healthcare and School Nutrition settings. Currently a Director of Child Nutrition Services at Beaumont Unified School District where she is committed to expanding the Nutrition Advisory Council (NAC) Classes and the Student Wellness Committees. Marta Shand holds a BS in Dietetics and has been awarded the Health Advocate Award by Coachella Valley Health Collaborative.
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Peanuts: THE SUSTAINABLE, NUTRITIOUS POWERHOUSE PERFECT FOR PLANT-BASED SCHOOL MEALS Peanuts are both an excellent addition to K-12 school meals & a marvel of resource efficiency!
P eanuts are a highly sus- tainable and versatile crop, making them an excellent addition to K-12 school meals, especially in plant-based dishes. The peanut plant is a marvel of resource efficiency. Every part of the plant is used — from roots that fix nitrogen in the soil, re - ducing the need for chemical fertilizers, to shells that can be turned into biofuel or compost. This zero-waste approach makes peanuts a valuable crop for both farmers and the environment.
One of the standout features of peanuts is their water efficiency. It takes only 3.2 gallons of water to produce an ounce of peanuts. Most peanut farms rely solely on rainwater and use no irrigation, fur- ther reducing their environmental impact. Even during droughts, the peanut plant thrives by pausing its growth and using less water. In addition to the natural advantages of the peanut plant, farmers are also working to make their production pro - cesses more sustainable. Through the Peanut Trust Proto- col program from the American Peanut Council, farmers’ sustainability practices are tracked and monitored over time to ensure continuous improvement. Many peanut growers already utilize techniques like low- or no-tillage, which reduces soil disturbance and helps retain moisture in the ground. GPS technology is also used to ensure pre- cision in planting and reduce the use of inputs like water and fertilizer. Peanut farmers are committed to reducing their environ- mental impact by adopting more efficient water conser - vation practices and managing land resources carefully. These multigenerational farmers, who have inherited and will pass on their land to future generations, are
dedicated to leaving the earth in better condition than they found it. The Peanut Trust Protocol helps them mon- itor their progress in conserving resources, improving soil health, and enhancing overall environmental stewardship. Beyond the farm, the sustainability of peanuts continues. Peanut vines are often repurposed as animal feed, and peanut shells can be turned into biofuel or used as soil additives. This efficient use of resources throughout the lifecycle of the peanut plant ensures minimal waste and a reduced carbon footprint. In addition to being eco-friendly, peanuts are a source of nutrients, offering 7 grams of protein, healthy fats, and essential vitamins. They are also an affordable option for schools looking to serve nutritious meals without compro - mising on sustainability. Including peanuts in plant-based dishes or as a snack is a great way to offer students deli - cious, sustainable meals that support long-term environ- mental goals. For school recipe ideas and to learn more about sustain- able, nutritious, and delicious peanuts, visit the Nation- alPeanutBoard.org . Your school menus can make a dif - ference—choose peanuts for a more sustainable future!
Valeri Lea | 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.
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Unsung Heroes School Nutrition professionals are on the frontlines feeding our communities in times of disaster
I hope and pray that everyone af- fected by Hurricane Helene is safe and did not experience much dam- age, or any at all. With only about a month or two into the 2024-2025 school year, the hard-working School Nutrition Professionals have again donned their Superhero Outfits and come to the rescue of their commu- nities. No, we have not had another pandemic outbreak, but instead have been dealing with our arch nemesis, “Mother Nature”. For those of you who have experienced her wrath, Mother Nature’s power can often test our resolve and will. But I am here to tell you that anything Mother Nature throws our way, the heroes of the School Nutrition Nation will continue to fight back. What most of the citizens through - out our wonderful country do not re- alize is that when disasters strike and shelters open, mostly our schools, it is the heroes of School Nutrition who come to the rescue. Living in Flori - da, hurricanes are a constant. Some are more powerful than others, but make no mistake, the incredible, self - less individuals who serve meals to our children, show up to work our shelters and feed the evacuees. They put the mission of feeding their com- munity FIRST, and their own needs last….TRUE Heroes! Often, these shelters are open for days and our School Nutrition Heroes might even have to sleep at these shelters. Whether they were able to get some sleep or not, our heroes are up early to provide breakfast, lunch
PHOTO CREDIT: CITRUS COUNTY SCHOOL DISTRICT
Look for the helpers. You will always find people who are helping.” “ —Fred Rogers
and supper daily. In our district, we have found that CCTV helps to keep our evacuees a little calmer and less stressed. CCTV stands for Cookies, Coffee and TV. Having hot coffee, fresh baked cookies and the televi - sion on in our cafeterias/shelters has an incredible calming effect. I hear from many of my colleagues that their School Nutrition Programs continue to face daily challenges. From personnel shortages, funding issues, or securing products to feed our children; these day-to-day chal- lenges can often take the wind out of our sales. But often enough, these challenging times pass. However, when it comes to Mother Nature, she is here to stay! In my 30 years of School Nutrition Experience, I continue to be amazed at the number of selfless hard-work - ing women and men that have cho- sen to work in our career field. I am PROUD to work alongside them each and every day. They are true Differ - ence Makers in the lives of others and there is no greater SUPER power than that!
Roy R. Pistone II, RD, M.Ed., SNS | Citrus County School District Roy Pistone has dedicated his career to ensuring all children have access to healthy school meals, currently serving as the Director of Food and Nutrition Services for the Citrus County School District in Inverness, Florida. Roy has spent 27 years as a School Nutrition Director in both Georgia and Florida. Roy holds a BS Degree in Dietetics, and a Master’s Degree in Educational Leadership. Roy is a two-time Director of the Year for the state of Florida, a past President of the Florida School Nutrition Association, and the 2022 FAME Golden Director of the Year. Roy enjoys sharing his knowledge and expertise with new directors.
MINNEAPOLIS PUBLIC SCHOOLS
Sloppy Joe made with Deeply Rooted Plant-Based Crumbles
Zesty Italian Pizza with Crumbles
EXECUTIVE CHEF JASON TEPPER with Alexandria City Public Schools
Loaded Potato Wedges
POWERING UP WITH PLANT PROTEIN Rebellyous Foods
Austin ISD’s plant-based mashed potato bowl features creamy mashed pota - toes topped with savory brown gravy, corn, and plant-based chicken tenders from Rebellyous Foods. Students love how it tastes and the district loves being able to offer a plant-based version of this classic comfort dish!
FOLLOW AT: @austinisdfood , @rebellyous
MEATLESS MONDAY INSPIRATION Plant-based meals made with Deeply Rooted crumbles
CLICK HERE TO SUBMIT YOUR SCHOOL MEALS AND BE FEATURED IN SERVED DIGIZINE TM !
PODCAST Spotlight
The Farm to School Connection
In this episode of the Next Up Podcast, Marlon Gordon interviews Amy Carroll, Leisha Roy, Mary Graham, Susie Hassett, and Conor Doyle to explore how collabo- ration across departments is transform- ing student wellness and education. Won - dering how school gardens and hands-on learning initiatives can enhance student engagement and create a better school environment? This episode dives into these questions and more. You’ll learn about the importance of partnerships within school districts and
how innovative programs are being im- plemented to create healthy, supportive spaces where students can thrive. Looking for solutions to improve student well-be- ing? This episode has the answers. This episode is proudly sponsored by AmTab, a leader in creating modern, stu- dent-focused dining environments that enhance the school experience. Their in- novative furniture solutions help trans- form school spaces into vibrant, collab- orative areas that support wellness and learning.
SPONSORED BY
49 MIN
https://www.youtube.com/watch?v=hJCxULZ8Gwk
FARM TO SCHOOL ACROSS LEE COUNTY
PODCAST Spotlight
The Holistic Health Approach
In this inspiring episode, we sit down with Cristhel Just, who shares her incredible journey from growing up with limited resources in Costa Rica to becoming a marketing leader at Coca- Cola, where she held the position of Global Marketing Operations Sr. Manager. But what made Cristhel leave behind a successful corporate career to pursue holistic health? How did she discover her true purpose? Cristhel offers deep insights into her pivotal decision to break free from societal expectations and embrace a new path that aligns with her passion for holistic health and trauma- informed coaching. She discusses the importance of integrating all aspects of ourselves—like the warrior and the ego—rather than rejecting them, and how doing so can lead to greater happiness and fulfillment.
https://www.youtube.com/watch?v=T273BbuBmmg
1 HR, 25 MIN | LISTEN ON SPOTIFY
In this episode of the Next Up Podcast, we answer key questions about how technology and AI are transforming the child nutrition industry. Join Souha Alameddine, Nate Dudek, Bren Yamaguchi, Christine Yi, and Marlon Gordon as they discuss how AI and digital tools can enhance the way school meal programs operate. How can AI help school nutrition staff focus on what really matters—serving nutritious meals and building a strong sense of community? Can technology truly make a difference in school cafeterias? This episode explores how AI supports the human element of child nutrition, helping teams work more efficiently while still prioritizing the connections that make these programs special.
Empowering School Nutrition Software
https://www.youtube.com/watch?v=9Z0e_4m99-E
1 HR |
LISTEN ON SPOTIFY
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A Guide to Creating an Inclusive Lunchroom: FOSTERING FRIENDSHIPS ACROSS OUR DIFFERENCES
1. Start with a Smile: A friendly smile and greeting can help make any stu - dent feel seen and welcome. When students come through the lunch line, a simple “How’s your day going?” can make a big difference, especially for those who might feel overlooked or hesitant. 2. Encourage Connection: You’re in a unique position to observe who’s sit- ting with whom. If you notice a student sitting alone frequently, consider gen- tly encouraging others to invite them to their table. Sometimes a little nudge can help break down barriers. 3. Be Mindful of Different Needs: Some students may have sensory sen- sitivities or disabilities that aren’t imme- diately visible. For example, a student wearing noise-canceling headphones might be managing sensory overload. Understanding these differences can help you respond with patience and understanding, creating a more com- fortable environment for everyone. 4. Respect Personal Space: If a stu- dent seems quiet or withdrawn, it may be their way of recharging. Give them the space they need while continuing to offer a friendly presence, ensuring
When you look around the lunchroom, who do you notice students sitting with? Most of the time, they’re with friends or people who look and act like them. But what if the lunchroom could be a place where all students felt en- couraged to connect with someone new—someone who might look, act, or speak a little differently? You, as cafe - teria staff, can play a powerful role in creating an environment that fosters diversity and inclusion. Our school is filled with amazing stu - dents, each with their own unique abilities, strengths, and challenges. Some differences are easy to see, like a student using a cane or wheelchair. Others, like sensory sensitivities or hid - den disabilities, are less visible. These differences may make some students hesitant to engage, but as a food ser- vice provider, you have the opportunity to set an example of kindness and in - clusion in the lunchroom. BUILDING BRIDGES ACROSS DIFFERENCES We all have a role to play in making the cafeteria a welcoming place for every student. Here are some simple but im- pactful ways you can lead by example:
they know they are welcome in the lunchroom without pressure to engage more than they’re comfortable with. TALK TO TINA! I want to hear from you! You likely have questions about how to support students with different needs, and I’m here to help through my “Talk to Tina” column. Whether you’re wondering, “There’s a blind student in my cafete- ria, how can I make sure they feel in - cluded?” or “Why does a student wear noise-canceling headphone’s in the lunch line?”—I’m here to answer those questions. Over the next few months, I’ll be shar- ing tips and ideas to help you bridge the gap connect with greater confi - dence with all the students you serve. Together, we can create a lunchroom that’s welcoming to all students, where each person feels seen, valued, and part of the school community. Thank you for the vital role you play in your students’ lives. Your interactions go a long way in creating an inclusive environment where everyone can be comfortable and thrive. Email me your questions at info@serveddigizine.com. Let’s keep the conversation going!
Tina Laffer, MA, MEd, CVRT | Carroll Center for the Blind, Newton MA Tina Laffer is the Director of Community Engagement and Outreach at the Carroll Center for the Blind in Newton, MA. With a wealth of experience in special education and rehabilitation, Tina is a highly skilled professional dedicated to assisting clients of all ages and stages in their journey. She holds a Master’s degree in Organizational Leadership and Learning from George Washington University. Additionally, Tina earned a Master’s degree in Vision Rehabilitation Therapy from the University of Massachusetts, Boston. Tina’s commitment to excellence is evident through her professional achievements. She is a National Library of Congress UEB Literary Braille Transcriber, as well as a Certified Vision Rehabilitation Therapist from ACVREP.
Plant-Forward Recipes and Tools for K-12 Schools
BY JOE URBAN
A s school nutrition profession- als, we’re constantly exploring new ways to serve our students healthier, delicious meals that keep them energized and ready to learn. One trend in school foodservice is the trend toward more plant-forward recipes. This isn’t just about going vegetarian or vegan—it’s about integrating more plant-based ingredients into our everyday dishes. Why Go Plant-Forward? Adding more plant-forward recipes to school menus is not just a trend— it’s a strategic move that can help districts better serve their diverse student populations. With the grow - ing number of students from various cultural backgrounds who traditionally consume plant-based diets, offering plant-forward options is a great way to make school meals more inclusive and appealing. It’s about meeting stu- dents where they are, respecting their cultural preferences, and ensuring everyone feels seen and catered to in the cafeteria. Plant-forward eating emphasizes whole, minimally processed foods such as vegetables, fruits, whole grains, nuts, seeds, and legumes. These foods are staples in many glob- al cuisines, making it easy to introduce dishes that reflect the tastes and tradi - tions of the students we serve. Expanding plant-forward options is a practical, forward-thinking approach to ensuring that school meals reso- nate with the diverse needs of today’s student body while supporting broad- er health and environmental goals. Tools and Tips for Going Plant-Forward Increasing plant-forward recipes doesn’t have to be daunting. With the
right tools and strategies, you can make this shift smoothly and effec - tively: 1. Product Sampling with Students: Partner with vendors to host sampling events where students can try new plant-based products before they hit the menu. Gathering student feedback during these tastings ensures that the items you select will be favorites, helping to drive engagement and satisfaction. 2. Community Inspiration: Look to local plant-forward restaurants for menu inspiration. Collaborate with chefs or restaurants known for their creative plant-based dishes to bring fresh ideas to your school menus. This can help you stay on trend and appeal to diverse student preferences. 3. Collaborations with Neighboring Districts: Work together with nearby school districts to share resources, ideas, and strategies for plant-forward initiatives. Joint training sessions, shared sampling events, and collabo- rative menu planning can help all dis- tricts benefit from collective expertise and innovation. 4. Marketing and Promotion: Bring your plant-forward offerings to life with vibrant signage, catchy names, and engaging taste tests. Involve stu- dents in the menu-planning process through surveys or taste panels and use fun promotions to increase excite- ment and buy-in for your new dishes. Bringing It All Together By embracing plant-based ingredi- ents, we can create exciting, nutritious meals that appeal to a variety of tastes and dietary needs. With the right recipes, tools, and a commitment to continuous learning, we can success- fully beef up our plant base and make plant-forward eating a delicious norm in our school cafeterias.
Plant-Forward Recipe Ideas
Here are some plant-forward recipe ideas that can easily find a place on your K-12 school menu: Bean and Veggie Tacos Swap out some of the tradi- tional meat filling with sea - soned black beans, roasted veggies, and a sprinkle of cheese. Top with fresh salsa and guacamole for a vibrant, tasty taco that kids will love. Whole Grain Pasta Primavera Mix up the classic pasta dish by using whole grain pasta and loading it with a rainbow of veggies like bell peppers, broccoli, and cherry toma- toes. Toss in a light olive oil or tomato-based sauce. Asian-Inspired Grain & Noodle Bowls Create customizable bowls with rice or whole grain ramen noodles, topped with stir-fried veggies, edamame, and a drizzle of soy or teri- yaki sauce. Add a sprinkle of sesame seeds for extra flavor and crunch. Mediterranean Flatbreads Use whole grain flatbreads as a base and top with hummus, fresh veggies, olives, and a sprinkle of feta cheese. This makes for a quick and easy lunch that’s both nutritious and satisfying.
KEEP READING Joe Urban | School Food Rocks Joe Urban is a seasoned professional with over 30 years of experience in the foodservice industry, transitioning from owning a chain of 50’s themed diners to leading a major school foodservice program. As a director, he introduced innovative nutritional initiatives, becoming a respected figure in the K-12 foodservice industry. He founded School Food Rocks to revolutionize school dining, offering consultancy and training to enhance meal programs nationwide. His leadership continues to inspire significant advancements in school foodservice. SchoolFoodRocks.com
EDIBLE EDUCATION
Slicing up Inspiration for your Menu and 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
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fan-favorite dip that gets high marks for nutritional value and can be enjoyed by everyone. Children even told their parents about this sweet treat they enjoyed for a snack at school, which led us to collaborate with a Head Start program to create an instructional video for families to make this in their own homes.
We’ve come a long way as most vegetarian options were uncommon on lunch menus just a decade ago. Plant-forward options are a natural progression to help make the cafeteria an inviting and inclusive experience for those who follow a vegan or vegetarian lifestyle. Move over COP (center of the plate) as we teach students that a vegetable can be more than just a side dish. This month we are focusing on plant-forward recipes and tools for incorporating and helping you embrace these trending options on your menus. From new restaurant copycats to industry support with a greater effort marketing vegan and vegetarian fare -open your mind and inspire your menu creation in new plant-forward ways. Enjoy some food for thought curated and ready to serve up some quick and easy strategies for success!
Meet our newest friends in menu innovation - Flavor Temptations! After stopping by this innovative company’s booth at ANC, we knew we had a winner! These flavor-building tutorials help inspire your global on- trend flavors with authentic Indian cooking videos . We know flavor means business - inspire your meatless menu innovation with turnkey recipes and simple spice solutions .
MENU PRO TIP
Think about the items already on your menu such as black beans, refried beans and chickpeas that can be meat alternative protein. Plant power up your next burger bar by upcycling taco bar ingredients (black beans, corn, salsa and rice) to create delicious made-from-scratch veggie burgers. Create an on-trend deli option that includes both meat and non-meat eaters with this take on the viral Italian Grinder Sub that was made vegetarian with chickpeas in place of the Italian deli meats. Entree salads and grab- and-go options present an opportunity to let your veggies shine in a new light while boosting your meatless options. Try this showstopper - Southwest Shaker Salad . Don’t forget the sweet treats! Cookie Dough Hummus is a
READ
What better way to introduce plant- based options into your school than by researching how other programs have done it successfully? Luckily school cafeterias are not competitive restaurants and willingly share best practices that can easily be incorporated into other school nutrition programs. Check out how New York City Public Schools feature a plant-powered dish every Friday.
Tofu can also be crumbled and used to substitute for ground beef in common school lunches such as tacos, sloppy joes and pasta . Simply replace the ground beef in the recipe with crumbled tofu. This allows students to have a lunch that looks very similar to their friends. Plant-based does not have to be just faux meat items or boring. As you curate plant-forward recipes, think about flavor and versatility. Everyone wants to eat delicious foods bursting with color and flavor. Looking for some inspiration? Check out our cookbook with easy recipes filled with fruits and vegetables!
PONDER Need some help inspiring your team? Check out this ICN STAR webinar on Incorporating Plant-based Options in Schools . This webinar covers topics from preparing plant-based options to marketing these items to students. Confused buyers don’t buy! Think about how the plant-based options are being marketed to students who may not understand terms like “vegan” and “plant-based”. Consider focusing on the nutritional content of the meals - “protein-powered” and “filled with nutrients”.
INNOVATE
Consider purchasing tofu for easy plant-based protein. Tofu can be used in salads, wraps and bowls. The easiest way to prepare tofu is to remove the tofu from the package and wrap the tofu in paper towels. Then place the wrapped tofu on a tray with a heavy object on top. This is called pressing which will remove moisture and results in a crispier final product. Press the tofu for at least 15 minutes. Then unwrap the tofu, cut into cubes and place on a baking sheet. Drizzle with olive oil and add desired seasonings. Roast in the oven at 400 F until golden brown. (Helpful Tip: Super firm tofu contains less moisture and more protein. This is the preference when utilizing tofu as a protein alternative.) Try combining a whole grain soba or ramen noodle in this NY Times “unfussy tofu dish” recipe with all the flavors and textures of the season.
LEARN
Want to better understand plant- based/vegan cooking techniques? Check out this resource that covers shopping, preparing and cooking plant- based - Vegan Cooking Guide .
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.
3 simple strategies K-12 operators should try to get buy-in from skeptical district leadership K-12 foodservice directors shared their best practices on collaborating with district officials during a session at this year’s Annual National Conference.
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they wouldn’t be able to get their district leadership to sign off on whatever initiative they wanted to start, whether that be breakfast in the classroom or expanding farm to school. Seeing that this was a recurrent problem throughout the K-12 seg- ment, Perkins joined fellow Wiscon - sin K-12 nutrition directors Bobbie Guyette at School District of New Richmond and Kaitlin Tauriainen at Ashwaubenon School District, at this year’s ANC in Boston to lead a
presentation on how to approach district leadership. During their session, which took place earlier this month, the direc- tors discussed the results of a proj- ect in which they interviewed prin- cipals at their own districts about their thoughts on their respective district’s school nutrition program. The results from the interviews revealed certain pitfalls that K-12 operators could find themselves in when speaking with district leader - ship. Here are three things shared
BY BENITA GINGERELLA
D uring the School Nutrition As- sociation’s (SNA) 2023 Annu - al National Conference held last July in Denver, attendee and Food Service Director for Madison Metropolitan School District in Madison, Wisconsin Josh Perkins, kept hearing over and over from fellow attendees that while they were inspired by many of the sessions they attended, they knew
Josh Perkins, Bobbie Guyette and Kaitlin Tauriainen speak during their session at ANC 2024.
during the session to help operators make their next conversation with district leadership a beneficial one. 1 ASK OPEN-ENDED QUESTIONS Time on principals and other dis- trict leaders’ schedules is limited, so K-12 operators will want to make the most of every conversation they have with district leadership. When going into a conversation with district leadership, operators will want to look for ways to keep the conversation going and find op - portunities to learn about the lead- erships’ current responsibilities and goals that they have for the district. “I might have a request or a de- mand, something I'm pushing for, but you're going to want to keep them talking as well so that you can learn more about their perspective,” said Perkins. One of the best ways to keep the conversation going is by asking open-ended questions. Instead of asking, “What do you think about our program?” for example, operators should ask questions like, “Where do you think we share interest in our jobs as leaders in this school district and helping our students reach their fullest potential?” or “Can you share possibly three different things that you would like to see improved in the program here and why?” 2 COME INTO THE CONVERSATION AS AN EQUAL One of the takeaways from Perkins, Guyette and Tauriain - en’s interviews was that the school nutrition department can be seen by school leader-
3 BE PREPARED TO COMPROMISE AND EDUCATE Another main takeaway garnered from the interviews was that many district leaders don’t fully understand the regulations and responsibilities nutrition professional have. “I have often heard frustration from school leaders, kind of like, ‘I just want you to do this.’ And I’m like, ‘I would love to but there are federal regulations that I have to follow and so how are we going to agree on what I can do for you?,’” said Perkins. Perkins recommends that school nutrition operators briefly explain what “guard rails” they must follow to leadership so they have a better understanding of why the nutrition team can’t do certain things. In addition, operators should be prepared to compromise with dis- trict leadership and know ahead of time what concessions they would be willing to make. “When you go into a negotia - tion with somebody else, and you need their time, their resources, or something like this, you’re proba - bly not going to get everything you want,” said Perkins, adding that operators should be clear on what concessions they could make to help [district leadership] with what they need and that still gets them their most important objectives for their students.
ship as second-class compared to other departments. “We do believe that from the an - swers and from sort of the demean- or and from the stories that we're kind of hearing, we feel that while no one's explicitly said this in our in- terview responses, we do conclude that school nutrition as a depart- ment just simply isn't seen as equal,” said Guyette. In order to be seen as equals, K-12 operators should work on their tone, word choice and more when meeting with district leadership. “If you come in just as a peer, not as an underling, you set that tone with your body language and how you're saying words,” said Guyette, She also recommended that op- erators take the time to train the rest of their team on the approach that school nutrition is “a part of a bigger team” and that they should be respectful of everyone, including those in other departments. “We are all one district,” she said.
I might have a request or a demand, something I'm pushing for, but you're going to want to keep them talking as well so that you can learn more about their perspective.” - Josh Perkins “
PHOTOS COURTESY OF BENITA GINGERELLA
EMBRACING A PLANT-FORWARD APPROACH IN SCHOOL NUTRITION
S chool nutrition is crucial in shaping young minds and palates as we strive for healthier, more sustainable food choices. A plant-forward ap- proach – centered around whole grains, fruits, veg- etables, and legumes – offers numerous benefits for students, the environment, and food budgets. Let’s explore how school nutrition can adopt this ap - proach and provide nutritious, planet-friendly meals. WHY GO PLANT-FORWARD? Healthier Students: Plant-forward recipes emphasize fruits, vegetables, whole grains, nuts, seeds, and le- gumes, making them a cornerstone of a nutritious diet. These ingredients are rich in vitamins, minerals, fiber, and antioxidants, all of which are essential for the growth and development of children. Incorporat- ing more plant-based foods can help combat child- hood obesity, reduce the risk of chronic diseases, and improve cognitive function, leading to better academ- ic performance. It also encourages lifelong healthy eating habits. Environmental Impact: Plant-forward menus require fewer resources (water, land, and energy) than meat- heavy diets. Plant-based diets typically have a lower carbon footprint than diets high in animal products. By reducing meat consumption, school nutrition programs can contribute to decreasing greenhouse emissions, conserving water, and preserving natural resources. Budget-Friendly: Plant-based ingredients are often cost-effective. School nutrition programs can allocate resources wisely by incorporating more plant-based options. For example, lentils are a school nutrition su- perhero. Lentils provide protein and fiber, supporting student growth. Dry lentils are non-perishable and budget-friendly. Cooked lentils mimic ground beef texture. TOOLS FOR IMPLEMENTING PLANT-BASED MENUS
menus. Education and training are first and foremost for school nutrition staff. Providing professional de - velopment on plant-based food cooking techniques, nutritional benefits, and recipe development
is crucial. This training can empow- er staff to create appealing and nutritious plant-based dishes that students will enjoy. The
Culinary Institute of Child Nutrition (CICN) offers many resources to en-
sure success, such as tutorial videos on bean basics, including how to prepare beans and legumes. ( CICN Pre- paring Beans and Legumes ).
Another critical tool is the development of comprehensive, stan- dardized recipes that are both nutritious and delicious. School nutrition programs can collaborate with nutrition experts, chefs, and dietitians to craft menus that meet dietary guidelines while being flavorful and visually appeal - ing. Utilizing seasonal and locally sourced
produce can enhance the freshness and taste of meals while supporting local agriculture. Are you new to the recipe standardization process? The USDA Recipe Standardization Guide for School Nutrition Programs is a “how-to” guide on recipe standardiza- tion for school nutrition recipe developers. The guide provides information on recipe standardization from concept to recipe implementation. ( USDA Recipe Standardization Guide for School Nutrition Pro- grams ) In addition to recipes, school nutrition programs need the right kitchen equipment to prepare plant-based meals efficiently. Equipment might include high-ca - pacity blenders for smoothies, steamers for vegeta- bles, and food processors for making plant-based
Several tools and strategies are essential to success- fully integrating plant-based food items into school
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