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
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