Sustainable Programs... can they really make a difference in the big picture? How can we create a more sustainable future in educational nutrition services by working together? Learn more now in our most recent edition of Served Digizine!
Can they really make a difference?
It’s NOT all or nothing: simple strategies to tip the scales.
You are HERE. There’s no going back, but we can THRIVE together.
Sustainability through connection: why buy-in matters.
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When you know you’re not the expert. Who here watches Friends? Raise of hands for my fellow GenX and Xennial crowds? When I was reading through some of the content in this release of Served I found myself feeling a little like Joey. Specifically in the episode where he wants to be as smart as all of his other friends, but can’t afford to buy all 26 volumes of an encyclopedia set, so he decides to just buy one... the letter “V.” Needless to say, he only became knowledgeable on things starting with the letter “V.” I quickly learned that we, at NxtGen Network, are no experts in sustainability. It’s a good thing we have some ‘friends’ that are. Many of which are featured in this publication (whew!) Here are some things I learned in the articles you are about to dig into:
Sustainability through CONNECTION
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St. Vrain Valley School District (CO) Theresa Spires, RDN Sustainability and beans Annelise McAuliffe Soares, Ready Foods From the Show Floor Learn from Polar King at NAFEM 2023
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Sustainability programs often lose momentum when the human connection has not been prioritized. Read more in Sustainability through connection .
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Farming beans is fascinating... did you know that beans are known as
regenerative agriculture because unlike other crops, they add nutrients back into the soil, rather than taking nutrients away. See page 12 for more on this! • As a whole, the human race only consumes about 60% of all the food that is produced - that means we are throwing away 40% of all our food. Ouch! Pisanick Partners have ideas to help reduce those numbers in their article! • And, the most ironic of them all, Kayla Beyers from Deeply Rooted uses her husbands cattle he raises for beef to trample the soil, to yield a better nutrient- dense crop, to then feed more people her meat alternative product. Symbiosis at its finest. The biggest takeaway from everything inside is that we need each other. This is obviously not a surprise and exactly why we have “Network” in our name. We want to build a network people that bridge the gaps from knowledge to execution. We are thankful for our network of people who are passionate and knowledgeable about sustainability. I no longer feel like I am missing the entire sustainability section of my encyclopedia.
Harvard Dining Menu Updates
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Mike Buzalka
Fresh content from Food Management
Learning from others at JINN: Jamaica Island Nutrition Network 13 From the Show Floor shorts! Sweet Step Up: Nutrition Changes in Jamaica Davia Ellis Building program success: outside the kitchen Conor Doyle, AmTab Summit by NxtGen Network The networking
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Sustainability through CONNECTION
“I have found authentic connection has been the foundation of sustained success and growth within an organization.”
Society prioritizes the relationships among people, as human capital is an asset for any organization. Programs often lose momentum when the human connection has not been prioritized. For a program to continue, excitement for change and stakeholder buy- in is paramount. For example, SVVSD’s Garden to Cafeteria literally and figuratively died. I recognized the potential of the program and reached out to administrators, Operations department, teachers, and parents for support in addressing the barriers for a thriving garden program. After conducting an informal needs assessment, it was determined that gardens died because the care usually fell on one teacher or parent. When the student moved on or the teacher retired, there were no contingencies in place to keep the work going. I realized the work must be deeply rooted into the curriculum, as well as making sure to align the gardens with work schools were already doing. It’s about connecting the dots and building trust within those relationships. Takeaways on how your organization can approach social sustainability Identify the opportunity for growth as to why a program has been failing. Acknowledge the good works you are already doing. Understand the internal/external resources you have. Find those stakeholders who are your champions who believe in your mission/vision. Connect work into the curriculum to support local policies.
When I first began my work within School Wellness, I did not fully understand its connection to the school nutrition world. My passions had always been “connecting the dots” with people, resources, and programs; however, I could not make the connection between wellness and nutrition; that is, until I looked through a strategic and sustainability lens. School Wellness has been a part of Nutrition Services within St. Vrain Valley Schools (SVVD) since 2015. USDA School Wellness mandates are in support of programming which help students increase physical activity and reduce the risk of developing chronic health conditions. The SVVSD’s School Wellness program is supported by an actionable framework through our Board of Education backed Local Wellness Policy (LWP). Some of these items include encouraging schools to adopt recess before lunch, movement breaks in the classroom, reducing food waste and active transportation to and from school. Now, I bet you are wondering what does School Wellness have to do with a foodservice operation and its sustainability? Axillary programs such as School Wellness and Farm to School help drive the vision of your organization and network its longevity. Sustainability, in my belief, is making sure something (whatever your something) is able to continue long after you leave it. It’s as simple and complicated as that, and school food service has a myriad of layers. I have found authentic connection has been the foundation of sustained success and growth within an organization.
Leverage Professional Development and Work study Opportunities for staff and students.
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Sustainability through CONNECTION
Get a pulse on training needs for staff, students, community partners. Start committees such as Parent Advisory, District Health Advisory Committee (DHAC), School Wellness Teams to build trust and support your work. If stakeholders do not know my WHY, then there is greater risk of my programs failing. Feeding hungry students is a strong WHY. Food waste in our cafeterias is noticed by students, staff, and parents. Fruit and vegetable waste on average is around 55%, which is also money being sent to landfill. After implementation of food rescue, students were able to save milk, cheese sticks, pre-packaged items and whole fruit with peels. Positive outcomes: staff does not have to order as much milk and fruit as they had prior to program start, and students can access food if they are still hungry. We were able to scale up and leverage resources on the student farm through local food grants. Our Future Farmers of America (FFA) students are now able to raise pigs and lambs on site. We were able to process and develop several hyper local menu items, saving transportation costs. Continuing to drive that connection led SVVSD FFA and Nutrition Services to partner with the Prostart Culinary students alongside a Master Butcher to make student-raised pork Italian and German sausage links that will be used in our school menus. This then creates a complete circle from farm to school alongside teaching our students valuable traits. Takeaways on how your organization can address economic sustainability & reducing waste: Begin a Food Rescue in each cafeteria. Partner with a local environmental municipality for onboarding and education. Involve student green teams, eco clubs, PTO/ PTA’s in your work. Grant funding sources.
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“Sustainability is hard work, and the hardest step is getting started. Begin.”
Develop purchasing process for local producers. Conduct Taste Tests and Customer Satisfaction Surveys at High Schools. Partner with Industry Experts.
Work with district wellness champions to review and revise your Wellness Policy for stakeholder buy-in. Final Thoughts Do what you love and love what you do with passion. Be a risk taker. Connect those dots. Share. Sustainability is hard work, and the hardest step is getting started. Begin. You aren’t alone, so begin, brainstorm, find those connections and champions to help push your program onward and upward.Start small,support your work with policy and procedures. Prioritize building those relationships with stakeholders. Understand that sustainability work can support your mission, vision, and future success of your food service operations.
Perhaps, the most recognized subject when someone mentions sustainability is its environmental impact. In addition to prioritizing purchasing locally, SVVSD’s wellness programs want to ensure resources in place are continually available to our students and community while being an environmental steward. In 2023, we were awarded a $100,0000 BOCO Sustainable Food & Agriculture Grant. Select students will all be able to work toward sustainability, entrepreneurship and global impact with construction of a storage container farm from Farm Box Foods. It will produce 10,000- 12,000 pounds of leafy greens, in which NS will then purchase to serve hyper-local student grown greens in our cafeterias. Takeaways for environmental sustainability in your organization: Connect with others in district departments. Start small, with hydroponic towers in your foodservice operations. Share your good works on social media.
Theresa Spires has been a registered dietitian within the School Wellness and Farm to School K-12 sector for five years. Her passion for feeding kids healthy and delicious meals have built a value chain of curiosity and excitement within the food systems, creating educational opportunities in the future of food production. Theresa is active within the local agricultural community. Her family operates a small hobby farm which includes a plum orchard, gardens, chickens, turkey, emu and honey bee hives along the front range in Longmont, Colorado. St. Vrain Valley School District (CO) Theresa Spires, RDN
Sustainability AND BEANS Looking for a small way to be more sustainable? Increase the use of beans in your kitchen! A fiber-rich, plant-based protein, beans come in a variety of textures, suitable for soups, blended into dips, formed into patties, as a base for bowls and more! Even used WITH meat in burgers and soups, beans can add bulk at a fraction of the price.
Beans are Regenerative Agriculture Growing beans is good for the earth. Because beans are used as a cover crop, they improve soil health and our farm lands by reducing the need for fertilizers and herbicides as well as reducing the amount of tillage needed in a field. They are known as regenerative agriculture because unlike other crops, they add nutrients back into the soil, rather than taking nutrients away. Beans have a Smaller Footprint Being plant-based, beans naturally have a smaller footprint than animal proteins. If your program has goals to reduce greenhouse gasses, it would be helpful to know that beans have one-fortieth the amount of greenhouse gasses as other foods, like beef. Plus, growing beans is more efficient, pumping out more pounds of beans per acre than what is needed to raise meat. Beans Support Farmers The more you buy and cook with beans, the more you can feel good about supporting farmers, a critical part of our food supply chain. The farmers we know will grow beans each season primarily for their soil enhancing and cover crop benefits, plus the added bonus of being able to sell this cover crop helps make their bottom line more secure. Growing beans reduces the need to apply chemicals to make other crops grow, which
reduces costs for farmers. We know that farmers’ window of success is narrow when extreme weather, drought or pests are all variables. By buying their bean crops, we are helping support their farm overall and their sustainable cover crop practices. One of the other perks of beans? Minimal processing after growing is required. Unlike wheat, for example, beans don’t need to be milled, just harvested and cleaned! If all goes according to plan, it can be a quick crop to get to market. Support YOU Beans are not only good for the soil and for farmers, they are good for you and your diners. They have been known to promote good gut health, reduce heart disease and diabetes risks. They contain both soluble (good for your heart) and insoluble fiber (good for your intestines). Beans are high in antioxidants, which means they prevent and delay cell damage.
Let us know how you try adding more beans on your menu!
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 as Marketing Manager at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are easy to incorporate into a kitchen flow and bring great flavor to menu items. Her favorite hot lunch in elementary school was always nacho day. Ready Foods Annelise McAuliffe Soares
NORTH AMERICAN ASSOCIATION OF FOOD EQUIPMENT MANUFACTURERS @ NAFEM
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The proposed question “can your program really have an effect on sustainability efforts?” is an easy one - yes, of course! How can the relatively small number of students in your school building make a noticeable dent in saving the planet? When foodservice programs and students in individual schools do their part, the combined efforts of thousands of school buildings can make big strides towards sustainability. Sustainability is not an all or nothing endeavor. Small steps can make a huge difference! Try implementing some of these strategies to help make your program more environmentally friendly. Consider implementing a bottle refill station instead of selling bottled water in the cafeteria. This is a simple solution that makes an impact. Did you know bottled water is 3,000% more expensive per gallon than tap water? Contrary to popular belief, bottled water is not cleaner or healthier than tap water. Your local drinking water actually has more stringent federal regulations and testing than bottled water. Sustainability: It’s NOT all or nothing Can your program really have an effect on sustainability efforts?
Who wants some new menu ideas? Thinking about engaging not only your students but the families you serve? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs. We love a good theme at Pisanick Partners and have curated and crafted some of our favorite “Harvest of the Month”, “Simply Fresh”, “Global Trends’’, and “Comfort Classic’’ recipes to ignite your team’s idea engines. Our free digital cookbook resource is full of these recipes. Coming soon we are launching a first edition print cookbook that is packed with easy to prepare recipes which are scaled for both your school
Think about your trays and disposable supplies. Washable trays are more cost effective and better for the environment than disposable options. If you have not used your dishmachine in awhile, and it has become a fancy supply closet, consider a plan to implement ware- washing back into the daily schedule. This is another turnkey step towards sustainability.
kitchens and for the homes of the families we serve! Many of these recipes are inspired by trends in copycat recipes, nostalgic foods and upcycling ingredients. These are recipes that can spark joy in your creation and elevate participation. Sign-up to be the first to know when this book is available for purchase.
Use production records for forecasting. Production records are a crucial tool for successful food service operations.
Food waste is a huge contributor to environmental change. A third of food that is grown or processed for human consumption is wasted or lost. Can you believe 40% of food is simply wasted by grocers and consumers? Utilize your production records for forecasting to ensure you are not over-producing items that will not be eaten.
Engage with your eaters. Utilize their input to help you plan the menu. Most students love to be asked about food preferences and what changes they would like to see on the menu. Analyze your trash! You can learn a lot about what people don’t like when you take a peek into the trash bin. Maybe a new sauce, a new presentation, or
Upcycle leftovers and food scraps. Using leftover scraps that would otherwise be thrown away helps with the sustainability of your kitchen. Using not so perfect produce items into smoothies, soup stocks, sauces and roasted and baked items. For example, when bananas start to turn
a new cooking method would help elevate satisfaction of that item you think kids should like but are routinely seeing in the trash. We train cooks to use batch cooking to make what they need when they need it. No one wants soggy grilled cheese, so proper planning is key to reducing waste and saving money.
brown, freeze and use them in smoothies or banana bread. Think about that peach or apple that may be bruised and gets casted aside as the ugly fruit. Re-purpose it into the lovely swan by making it a roasted peach with whipped cream or baked apple with homemade granola crumble. Don’t throw out those scraps from the veggies you clean. Put the onion peels, carrot tops, celery tops, etc. into a container and freeze. Next time you are making soup, pull them out and make your own vegetable stock. Re- purpose stale bread or buns for use in bread pudding, French toast bake or even grind them up and make your own bread crumbs. We feel so passionate about this that our cookbook features ‘upcycled’ recipe ideas, like this egg roll-in-a-bowl recipe and video, that provide great ways to make use of those leftovers.
Implement a share table.
Use of a ‘share table’ is a win-win strategy to take some of those unopened food and drinks that you might be seeing in the garbage can and offer to other students at no
cost to them. To ensure compliance with food safety requirements, operators should discuss plans for a share table with their local health department prior to implementation. This video from StopWaste provides great guidance and shows share tables in action.
Egg Roll in-a-bowl recipe
https://www.youtube.com/ watch?v=IGjDkbI8ysY&t=11s
Swap some meat-based entrees with plant-based options. Not only does this make consumers happy that want more plant-based options available, but these options are typically healthy, are often less expensive and
Meet the Pisanick Partners leadership team
(From left to right) Marge Robison, MPH, RDN-LDN; Sarah Carlson, MS, RD-LD; David Pisanick, Co-Founder, CFO; Maureen Pisanick, RDN- LDN Founder,
are impactful for sustainability efforts by reducing greenhouse gas emissions that are increased with animal agriculture. Check out these K-12 plant-based recipes from Forward Food and make the swap!
CEO; Tina Hastings, Operations Specialist; Gina Nash, Operations Specialist (not pictured)
Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refined 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.
https://youtu.be/brXirges8e4
Podcast Spotlight Each edition we’ll bring you the freshest podcast content to boost your programs,
your knowledge, and hopefully your mood. Grab a coffee, wine, or even your walking shoes and listen in.
About
The Next Up Podcast series is the landing place for those interested in thought leadership. Here you’ll find the podcast versions of our Live talk show, Premier talk show, and stand alone podcasts. We focus on having real, and open conversations with the most inspiration, intellectual, innovative, individuals.
Listen or watch the Next Up Podcast right here.
https://vimeo.com/820615911
On this episode of Next Up, Marlon and Nisha meet with Deeply Rooted Farms Founder and CEO, Kayla Beyer. Kayla grew up on a dairy farm and currently owns and operates a working beef and crop farm with her husband and five children. They discuss Farm sustainability practices, Regenerative Ag Theory, the benefit of Cover Crops, and more! Kayla also gives us the origin story of Deeply Rooted and how it’s grown into what it is today. Tune in to this episode to find out more about Deeply Rooted! 58 min Farming, Sustainability, and Dedication
About
1 hour 5 min
The School Food Rocks Podcast is a platform hosted by Joe Urban to discuss important topics with stakeholders from across the country regarding school food, the challenges facing districts, upcoming legislation, and sharing best
THE SCHOOL FOOD ROCKS PODCAST
In this episode Sal, Joe, and Lauren discuss the important work being done by Contract Management Companies in the K12 School Foodservice Industry, ways to improve perceptions of school foodservice, and upcoming legislative changes in our industry. Episode #18: Sal Valenza - Regional Director for NuWay Concessionaires and the Food Service Director for West New York Schools in New Jersey
practices for a positive impact nationwide.
FOODSERVICE POWERPLANT NETWORK PODCAST
Listen or watch the Foodservice Powerplant Network Podcast right here.
https://youtu.be/c-tHPWfOab8
About
Farmer Lee Jones is America’s Farmer, one of the foodservice industry’s greatest ambassadors and many of the best Chef’s in the world simply call him “friend”. His passion to grow the healthiest (and sexiest) vegetables at The Chef’s Garden, Inc. and, along with our friend Chef James Simpson, teach Chef’s how to maximize every bit of those veggies at The Culinary Vegetable Institute have helped make him the most trusted voice in vegetables. He collaborates with Rachael Ray, he keynotes conferences and graduations, he writes books, he is featured in an Award-Winning Documentary titled “Farmer Lee” and he has as much energy as anyone I know. Join Farmer Lee Jones and I for an incredible conversation around resilience, positivity and the difference created through regenerative farming. 54 min Farmer Lee Jones: The Chef’s Garden
The Foodservice Powerplant Podcast brings the stories and insights of industry leaders to anyone in foodservice looking to grow their personal and professional lives. We talk mental health, habits, challenges we’ve overcome that have showed us our strength so that we might incorporate their wisdom into our own lives.
Let’s talk SUSTAINABILITY
Sustainability is defined in two ways.
Healthier food choices: Many sustainable solutions, such as offering more plant-based options, can also promote healthier food choices for students. This can have a positive impact on the health and well- being of students. Educational opportunities: By incorporating sustainable solutions into school nutrition programs, schools can also provide educational opportunities for students. Students can learn about the importance of sustainability and the impact of their food choices on the environment. Overall, utilizing sustainable solutions in school nutrition programs can positively impact the environment, the health and well-being of students, and the financial bottom line of the program. HOW School nutrition programs can incorporate sustainable efforts in several ways. Here are some examples: Offer more plant-based options: School nutrition programs can offer more plant-based meal options, such as vegetarian and vegan options. Plant-based meals require fewer resources to produce and have a lower carbon footprint than animal-based meals. Source locally: School nutrition programs can source food locally whenever possible. This can reduce transportation emissions and support local farmers. Reduce food waste: Schools can reduce food waste by planning to get started
#1 The ability to maintain at a certain rate or level.
#2 Avoiding or depleting natural resources to maintain an ecological balance.
Let’s focus on the second definition of sustainability. Can your program incorporate sustainable efforts? First, let’s discuss why school nutrition programs want to adopt sustainable efforts. Then, we will discuss how your school nutrition program can implement sustainable solutions. And lastly, what resources can your school nutrition program utilize around sustainability? WHY There are several reasons why school nutrition programs would want to utilize sustainable solutions: Environmental impact: Sustainable solutions help to reduce the environmental impact of school nutrition programs. By using more sustainable practices, such as sourcing food locally or reducing food waste, schools can help to reduce greenhouse gas emissions and conserve natural resources. Cost savings: Sustainable solutions can also help to save money for school nutrition programs. For example, using reusable dishes and utensils instead of disposable ones can save money in the long run by reducing the need to purchase disposable items constantly. to adopt sustainable efforts
The Patrick Leahy Farm to School Program:
menus carefully, preparing food in appropriate portions, and encouraging students to take only what they will eat. Composting and recycling can also be incorporated into the program to reduce food waste in the kitchen and the cafeteria. Use reusable dishes and utensils: School nutrition programs can use reusable dishes, utensils, and cups instead of disposable ones. This can reduce waste and save money. Educate students on sustainability: Schools can educate students on the importance of sustainability and the impact of food choices on the environment. This can encourage students to make more sustainable choices and reduce their environmental impact. By incorporating sustainable practices into school nutrition programs, we can reduce our environmental impact and promote a healthier and more sustainable future. WHAT The United States Department of Agriculture (USDA) provides several resources that school nutrition programs can utilize for sustainability efforts. Here are some examples: The Smarter Lunchrooms Movement: The Smarter Lunchrooms Movement is a program that provides evidence-based strategies to encourage students to make healthier food choices in school. The program also includes sustainability practices, such as reducing packaging waste and promoting reusable water bottles. resources are available?
The USDA’s Farm to School Program helps to connect schools with local farmers to provide healthy, fresh, and locally sourced foods in school meals. The program also includes resources on sustainability practices, such as composting and reducing food waste.
Using these USDA resources, school nutrition programs can incorporate sustainable practices into their operations and promote a healthier and more sustainable food system. Lastly, consider sharing your school’s sustainability practices with the Child Nutrition Sharing Site (CNSS). This collaboration between the Institute of Child Nutrition (ICN) and United States Department of Agriculture, Food and Nutrition Service (USDA/FNS) give child nutrition professionals access to resources that support current Federal regulations, policies, and guidance. You can submit your resource for publication consideration.
Subscribe to ICN Newsletters and Resource Update Emails Here!
ICN Website
The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute’s mission is to provide information and services that promote the continuous improvement of child nutrition programs.
Fresh content from
INAUGURAL ISSUE Click Here to Read More!
Harvard Dining MENU UPDATES
More variety and a greater focus on wellness and sustainability highlight offerings for the 2022-23 school year
experience. HUDS serves an average of 22,000 meals a day during the academic year totaling around five million annually. HUDS began the year in Residential Dining with several menu refinements, synthesized from student, faculty, management and culinary team inputs by Martin Breslin, Director for Culinary Operations. Among the enhancements were… •The salad bar received a makeover to make it a more complete, nutritious meal destination, becoming Greens & Grains with weekly suggested bowl constructions, such as the Big Apple or the Sesame Ginger Salmon. • The lunchtime deli bar now has greater variety, with ingredients for vegetarian and meat- based personally crafted sandwiches (such as Mesquite Tofu and Guacamole or Toasted Cage Free Egg Salad with Pickle
https://youtu.be/zPR9XTQ7cPY
Dining at Harvard: Welcome!
Upon her arrival on the Harvard University campus in April 2021 as managing director of the oldest collegiate foodservice in the country, Smitha Haneef laid out a clear vision and priorities for transforming the Harvard University Dining Services (HUDS) hospitality
enchiladas while HUDS partnered with the Center for African Studies to bring forward students’ personal, plant-based recipes, like Bariis Iskukaris (Somali Rice) during World Food Day. Meanwhile, this past fall also saw the launch of a new meal plan for graduate students called GradPlus that features an expanded offering of campus cafe locations and extends to Harvard Extension School students. It allows students to purchase a declining balance meal plan with $400 allotted for the fall semester and $500 allotted for the spring semester, and also includes a 10% discount for any purchase made with the meal plan, which can be used at six HUDS cafes, located at Harvard Law School, Harvard Kennedy School, the Science and Engineering Complex, Harvard Divinity School, the School of Public Health, and the Graduate School of Arts and Sciences.
Chips and Tomato) and an option for students to make a panini with the nearby panini press. • At lunchtime a daily chef-crafted, biodiverse, small-bite fruit or vegetable dish, called Delish!, now allows the culinary team to showcase their skills and the local bounty. Dishes have included a fennel salad with wild Maine blueberries, roasted brussels sprouts with miso soy, sesame and chili flakes, or Latin-spiced fried green tomatoes with salsa fresca. • Global Bistro Bowls have been available on Thursdays, offering a restaurant-style dish that weekly celebrates a different world cuisine, be it a French bouillabaisse, a Caribbean Sancocho, or an Ethiopian Doro or Misir Wat. • Dessert got an upgrade on week-nights to feature a sweet treat centered on fruit, giving students a chance to tailor the level of their indulgence. In addition, HUDS is supporting students with special dietary needs to ensure that they can enjoy full participation in the community as Campus Dietitian Karen Jew creates individualized plans based on each student’s unique needs, ensuring access to a healthy, inclusive experience. To supplement the regular seasonal cycle menu, HUDS also laid out events for each month that allow it to engage with and celebrate the university’s diverse community through food. LatinX heritage month featured chef-inspired arepas, ceviche, street tacos and
Venison Stew served during the Native American Month celebration
Bariis Iskukaris HUDS partnered with the the university’s Center for African Studies to bring forward students’ personal, plant- based recipes like Bariis Iskukaris (Somali Rice) dish during World Food Day.
Harvard Dining will be featured in March as FM’s Innovator of the Month on the FM website with a full profile feature exploring the program’s forays into healthy, sustainable menus and operational protocols.
Mike Buzalka is executive features editor of Food Management and has served the magazine in this capacity since 1998. Before that, he was executive editor of The Foodservice Distributor magazine. Mike covers news, operations, management and supply chain issues for the magazine. Food Management Mike Buzalka, Executive Features Editor
JAMACIAN ISLAND NUTRITION NETWORK @JINN Learning from others:
JINN is a non-governmental organization that was
established on May 15, 2009. Concerned with the accuracy and currency of nutrition information that reaches the public and especially that which impact the nutrition of our students, athletes and youth both inside and outside the classroom. Their main focus entails the development and implementation of school nutrition programs and school feeding programs across the island.
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Watch the conference highlight video here!
Carol Chong National Nutrition Advisor - Alliance for a Healthier Generation Retired Director of Miami Dade County Public Schools
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Want us to be a part of your association conference? Contact NxtGen Network Here!
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Alex Johnson
Sharon Jackson
Davia Ellis
Dr. Joane Smith
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Dr. Timar Stephenson
Dr. Audia Barnett
Shereika Mills
Patricia Thompson
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Dr. Leonie Clark
Natalia Welsh
Dr. Alan Jackson
Dr. Vanessa White-Barrow
Sweet Step Up: Nutrition Changes in Jamaica
As the world continues to recover from the Covid-19 pandemic, some may find their tastebuds challenged once again, but in a healthy way. In Jamaica it has become hard to distinguish a bottle of flavored water from more typically sweet bottled drinks. It would appear some juice companies are indeed adhering to the updated nutrition policy recently established by the Jamaican government as the amount of sugar in these companies’ offerings has obviously decreased. But change is truly a process. One Jamaican proverb states, “Before allowing good food to spoil, allow the belly to burst.” If this proverb were taken literally, it could result in the death of many people who are unable to control their appetites. In improving our national diet, as with everything, balance is key. With the climbing rates of obesity and non-communicable disease in Jamaica, adhering to the new nutrition policy is just one way that every Jamaican can live healthily together. Different academic communities must make deliberate efforts to visualize practical means of implementation without worsening the wellbeing of their students. For example, some school personnel, in an attempt to adhere to the nutritional policy, may have started to confiscate and discard students’ sugary food products as part of security screening procedures at school entrances. This act may be offensive to both parents and minor students, and any adult student would immediately take offense at the idea of being told what they should eat or drink. On top of this, the absence of a breakfast program across the island, combined with students’ not being able to eat breakfast at home, leads to the frequent consumption of readily available sweet products many purchase and enjoy on their way to school. Community vendors are not the only ones capitalizing on the advantages of supply and demand. In fact, although it is against school rules, some students have been exercising their entrepreneurial spirit by supplying classmate customers with sugary snacks and beverages. This business-minded practice should not come as a surprise because plenty of students are already cultured to crave sugar from the popular diet of rice, bread, and ground provisions, the main purpose of which is to fill the belly. These complex carbohydrates are of course then broken down by the body into simple sugars, but without a basic food education, this is not an obvious fact to some.
If we reconsider the proverb “before allowing good food to spoil, allow the belly to burst,” we may see the underlying message of making the most of opportunities at our disposal. Programs now exist in our educational system that need not be discarded; with full, careful execution, they can still benefit generations to come. Here are three opportunities that Jamaican students can feed on: 1. The Health and Family Life educational curriculum supports the link between food and nutrition and examines the decisions students must make. Students are provided opportunities to practice decision-making, self-management, and refusal skills along with other life skills that can be applied to create healthy nutrition habits. 2.The MoEY/MNS Citizen Security Program and the Parenting Education for Behavior Change Program should definitely incorporate food, health, and nutrition education. In fact, school administrators as well as parent and teacher groups will have to address many projects where a great portion of the funds used to treat faculty on Teacher’s Day for their underpaid roles and services are heavily dependent on bake sales consisting of black forest cakes and donuts. 3. In an effort not to isolate food and nutrition from physical health, many schools have implemented Fruit and Water Day, which is in line with principles from the Jamaica Moves club, an initiative launched through the Ministry of Health. Jamaica Moves in Schools seeks to provide healthier nutrition options and education to support social and emotional learning and improve the social and emotional climate in schools. From training staff to instilling healthy habits and encouraging physical activity, a holistic approach is achieved. Change is indeed a process; consistent monitoring and evaluation is needed to track a new policy’s effects and, hopefully, its benefits. Sometimes policy makers and administrators have great intentions that must be customized to meet the special needs of a population. That being said, commendations must be given to the Minister of Health and Wellness, Dr. the Hon. Christopher Tufton, as well as health and nutrition educators who have been leading stakeholders to influence what is being served at schools. Thanks to their efforts, improved health through a better nutrition policy and its thoughtful implementation is on the horizon for Jamaica.
Davia Ellis advocates for the multipotentialite you, finding meaning, purpose or fulfillment through work, interests or hobbies. Whether she is switching between a British, Indian or African accent, this psychology graduate, Davia has been a training and development practitioner for over a decade. She enjoys creating health and wellness content, be it uplifting songs, poems, skits, instructional materials or hosting and promoting wellness events. Her interests are centered around corporate communications, cultural and positive psychology, neurodiversity, career coaching, circling, and economical therapeutic activities. She ever makes time to collaborate with creatives, educators, and other helping professionals, or just become lost in nature and its therapeutic elements. Ms. Jamaica United Nations, The Multipotentialite You Davia Ellis
(and FUN!!)
Educational Symposiums FOR THE WIN! The second AmTab K-12 Symposium is in the books! If you haven’t been to a symposium yet, what are you waiting for?
Let’s take an inside look into the AmTab Spring Symposium. Guests arrived in Chicago on April 5th to begin their two-day event of fun and learning. The event started off with a meet and greet happy hour at the Rose Hotel. School nutrition directors from all across the country were able to network and talk with each other. We had directors from Washington, California, Idaho, D.C., Florida, Texas, and many more states join the event. After our happy hour, the group went to have dinner and play bocce ball. It was a great ice breaker and everyone had a great time. The next day was the educational portion of the symposium. Directors arrived at 7:45am for breakfast, which was catered to by Panera bread. At nine am sharp, the action- packed day began! We had help from some very knowledgeable companies like Menu Logic K12 and NuFood Consultants. MenuLogic K12 delivered a great CEU class that focused on maximizing the resources you have at your current district and saving money. NuFood’s CEU spoke about capital planning
and everything that goes into modernizing your space.
In addition to those amazing learning sessions, directors took a tour of AmTab’s 300,000 sq ft facility to see and learn about the modernization process. Getting to see how the award winning, American made furniture, signage, graphics, and décor are made presents directors a unique opportunity that standard conferences don’t allow. Finishing up the event, guests traveled to beautiful downtown Chicago for some dining at the famous John Hancock building on the 95th floor. It was a perfect ending to a two-day event filled with learning, networking, and a lot of fun! A big thank you to NxtGen Network for helping set this all up alongside MenuLogic K12 and NuFood Consultants. If you would like to join in on this incredible event there is good news! AmTab is having their third symposium THIS FALL. Be sure to let us know if you might be interested in attending the next event!
Ready to join us a the FALL SYMPOSIUM? Fill out this interest form now to get on the list! Click Here!
Conor Doyle
AmTab Manufacturing
Conor is actively involved in this school nutrition company who helps provide valuable insight on café modernization projects across the country. His favorite part about working with schools is knowing that students and staff will love their modernized spaces. Being able to transform ordinary environments to extraordinary ones that students love being a part of is amazing! Conor graduated from DePaul University with a bachelor’s degree in Marketing.
AmTab.com
Education + Networking = INCREASED OPPORTUNITIES
Summits, powered by NxtGen Network, are the micro-conferences of the future. Each Summit is hosted in a unique location so that attendees can experience industry networking in a new and innovative way. Here’s what you can expect: • Education sessions with CEU credits • Facility tours with Summit host • Networking with directors from around the country • Open conversations about obstacles and successes in your industry • A fun way to grow professionally and personally while building relationships How it works: • Scholarships are provided for attendees to provide a cost-free experience for school districts • All travel arrangements and logistics are managed by NxtGen Network
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Interested in ATTENDING an upcoming Summit?
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HERE. you are Maybe it’s not about sustaining what already is. Maybe the real question is, how do we not only sustain but THRIVE from one another?
Watch me first!
Marlon sat down with Kayla to talk about the the passion behind her article. Tune in to get an inside look.
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As we embark on Earth Month, I cannot help but look outside and appreciate Mother Nature. Forests and fields as far as the eye can see, birds chirping, chickens pecking for bugs at the base of the nearbudding lilacs, and then…wait….a spunky red heifer trotting across the yard? I watch with a smirk (and a head shake) as our teenage daughter patiently trails behind to guide her back to pasture. It’s an entertaining sight, and we love every bit of it. As people listen to our story, they wonder how my husband and I coexist in such a seemingly twisted world.
It’s the battle of the brands: Deeply Rooted™ Farms vs. BAMF Stock Farms. He raises cattle and sells meat directly to consumers. I created and market a plant- based crumble that competes directly with ground beef. Well, guess what folks; it all comes from a farm, and we are both farmers. We both grew up on dairy, beef, and crop farms and met in 4H. Farm life taught us to work hard as a team, how to be responsible at a young age, and how to love and care for animals that relied on us.
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