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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