Food for Thought Fall 2022

ISNA Annual Conference is almost here!


SNA is excited announce the all-new monthly membership campaign, Membership Starts with Me #ISupportSNA. From August through May, this revamped approach to the Annual Membership Campaign will have randomly selected winners and prizes each month. This is a great opportunity to promote recruiting throughout the year and provide more opportunities for member engagement and recognition at the National and State levels – members can also win great prizes! From August through May, this revamped approach to the Annual Membership Campaign will have randomly selected winners and prizes each month. This is a great opportunity to promote recruiting throughout the year and provide more opportunities for member engagement and recognition at the National and State levels – members can also win great prizes! SNA is excited announce the all-new monthly membership campaign, Membership Starts with Me #ISupportSNA.

Monthly campaign prizes include: • Free SNA membership • Free Training Zone class • SNA Shop gift card Monthly campaign prizes include: • Free SNA membership • Free Training Zone class • SNA Shop gift card

To be eligible for a monthly prize, members just need to recruit at least ONE new SNA member. Winners will be selected through a random prize drawing each month.* In addition to winning a great prize, monthly campaign winners will be showcased on SNA social media platforms. We encourage you to share the campaign and rally members to recruit! To be eligible for a monthly prize, members just need to recruit at least ONE new SNA member. Winners will be selected through a random prize drawing each month.* In addition to winning a great prize, monthly campaign winners will be showcased on SNA social media platforms. We encourage you to share the campaign and rally members to recruit!

For complete campaign rules, prizes and materials, visit *Void where prohibited or restricted by law For complete campaign rules, prizes and materials, visit *Void where prohibited or restricted by law

2022 ISNA Annual Conference PREVIEW PAGE 14


4 6 6 8

Letter From the President

Technology & Foodservice Equipment in Operations - Operations Research

Mark Your Calendars

Social Media Post Inspiration

ISNA/IDOE Certificate Program Schedule


10 13 22 32 42 43 44

ISNA Executive Board

Building Up School Breakfast STATE AGENCY HAPPENINGS PAGE 38

2022 Annual National Conference IN ORLANDO RECAP

Basic American Foods 2023 FAME Nominations

Farm to School with Institute of Child Nutrition

Article Re-Share from Served Digizine

PAGE 18 - Administration Research

District Update: Who’s Ready for a Great Year?!

Are You on the Steam Team? PAGE 26 - Nutrition Research

Legislative Update Fall 2022

Standardized Recipe Exchange

Industry Partners

All ISNA members are also proud members of the School Nutrition Association. SNA Office 2900 S. Quincy Street, Suite 700 Arlington VA 22206 Phone: (703)824-3000 FAX: (703)824-3015 SNA Shop sna-emporium Indiana SNA Office Tonya Suits, CAE, IOM P.O. Box 915 Brownsburg, IN 46112 (317) 509-6793

Food for Thought is published four times a year by the Indiana School Nutrition Association. Articles in Food for Thought represent the views of the authors and do not necessarily reflect official policy of the Indiana School Nutrition Association nor does acceptance of any advertisement imply endorsement of the product(s) or service(s). Copy deadline for the Winter Issue is November 18, 2022. Contributions are welcome from the members of ISNA and Industry Partners. Click Here to Submit an Article

PRESIDENT Stacie Light

Warsaw Community Schools PRESIDENT ELECT Christine Clarahan, MS, SNS, RDN School City of Hammond VICE PRESIDENT Courtney FitzSimons, RD, SNS West Lafayette Comm. School Corp. SECRETARY/TREASURER Valarie Miller Center Grove Community School Corp. IMMEDIATE PAST PRESIDENT Leeanne Koeneman Northwest Allen County Schools

Food for Thought is Designed by



FROM YOUR president


Here we go, School Year 22-23 is underway! Does it feel like you have gone “back in time” … as old procedures are made new again? Every year I get excited to see the faces of returning students, the anticipation

in a Kindergartner’s eyes, and the feeling of relief after the first week of back-to-school chaos is complete. Excitement is in the air at all of our schools as the kids file in, routines get established, and the school kitchens are humming. It seems fitting that as this is my last presidential letter, to talk about excitement , the last term in the PPE theme. What is the true meaning of excitement? I found a great definition that states, “Excitement is a feeling or situation full of activity, joy, exhilaration or upheaval. One thing about excitement – it sure isn’t boring. There are a few types of excitement, but they’re all exciting – they get your attention.” As our school kitchens and nutrition professionals move ahead with this school year, we may still have some uncertainty as to supply chain issues, staffing shortages, and participation. All of those may be considered as exciting challenges because they grab our attention and may lead to out-of-the-box thinking. One thing that I have embraced over the last year in school nutrition is to not be so quick to say, no. I have tried to take Jon Colby’s advice to heart and say, “Yes, and…” to help share ideas with my team and let everyone be heard. Trust me , it can be exciting to hear different ideas, thoughts and, come together as a team to make our operation better than the year before. ISNA is also pumping excitement out to our members. Our extraordinary professional development team keeps moving forward with excellent education opportunities. The ISNA/IDOE School Nutrition Certificate Program is in full swing, with the first classes scheduled for October, and the Annual State Conference in November is jam-packed with a great line-up. Everything that you do, every day for the students of Indiana has earned you a “Seat at the Table.” As mentioned in the last FFT, this statement embodies the absolute necessity of school meal programs that has been realized by families, all across the country over the last 2 years. Please make sure you mark your calendar for November 9-11, 2022 at the Indianapolis Marriott East. This event is sure to be exciting! I would like to close out this letter with a heartfelt thank you . Thank you for allowing me to represent you and the association throughout this past year. Your support, grace, mentorship, and PPE put Indiana School Nutrition Association ahead of other associations. You are the reason ISNA is successful. With gratitude,

ISNA President, 2021-2022

Request to Join Today!

CALLING ALL contributors!

Hey ISNA Members and ISNA Industry Partners!

Do you have something you want to share with your Indiana school nutrition community? We want to hear from you! Submit an article to be considered for Food for Thought, by following the guidelines below.

Things to remember when writing an article Article Submission Requirements Articles can include pictures, videos/audio, and written word. For the best-looking article layouts, your written content length should be as follows:

2022 Winter Submission Deadline November 18, 2022

400-450 words for single page articles 800-900 words for a spread

Research Committee Articles Each of the 4 research committees need to include a 10-question quiz with their article once a year according to the following schedule:

Videos should be submitted in MP4 format or a link provided if already uploaded to either Vimeo or YouTube. Please note your privacy settings must be set to public in order to use. You may embed photos into your document, but please upload the photos to the submission form separately as well. All written content should be submitted as Word or Google docs (no pdfs please)

Winter 2022-23: Nutrition Spring 2023: Operations Summer 2023: Comm. & Marketing Fall 2023: Administration






MARK YOUR calendars!

december 2022

november 2022

SNS Exam November 9, 2022 • 8:00am EST Indianapolis Marriott East 7202 East 21st St, Indianapolis, IN 46219

Procurement: Beyond the Basics (ISNA/IDOE SN Certificate Program Courses) December 7, 2022 • 9:00am-12:00pm EST

Human Resource Management (ISNA/IDOE SN Certificate Program Courses) December 7, 2022 • 12:30pm EST Both classes will be at the Central Indiana Educational Service Center • Indianapolis

For more information and to register for the SNS Credential Exam,



Annual State Conference November 9 - November 11, 2022 Join us for the ISNA Annual Conference at the Indianapolis Marriott East beginning on Wednesday, November 9th. This year’s


For more information and to register,

theme, “A Seat at the Table,” embodies the absolute necessity of school meal programs that has been realized by families all across the country over the last 2 years. Administrators, school boards, community members, and most importantly, the children we serve, have recognized that school nutrition professionals do deserve A SEAT AT THE TABLE! CLICK HERE TO REGISTER

SOCIAL MEDIA post inspiration

october 2022

december 2022

november 2022

Eat Better, Eat Together Month October 24-28 National Red Ribbon Week October 26 National Pumpkin Day October 28 National First Responders Day

National Gratitude Month November 3 National Sandwich Day November 11 Veterans Day November 14-18 National Kindness Week November 16 National Indiana Day November 24 Thanksgiving Day

Worldwide Food Service Safety Month December 1 National Eat a Red Apple Day Cutter Week December 7 National Pearl Harbor Remembrance Day December 17 National Maple Syrup Day December 5-9 National Cookie

October 31 Halloween


Marry your equipment to your menu with a K12 specialist

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Take the First Step Toward Your Future With the ISNA/IDOE School Nutrition Certificate Program

The Indiana School Nutrition Association and the Indiana Department of Education have joined forces to create a program that will add value to the School Nutrition Profession in the state of Indiana. The program is designed to be completed within two years and is comprised of 17 targeted courses. Meets USDA requirement for State Recognized Certificate Specific information on Indiana requirements Best practices for key functional areas

Marketed to School Superintendents and Business Officials as the certificate to look for when hiring. Networking with peers

“I would especially recommend [the ISNA/IDOE program] you will learn something new and get inspiration to take back and implement positive changes to your program! I appreciate the thought that went into planning the sessions to break things up into manageable chunks of learning material!” Amanda Worrick, Director of Child Nutrition Mississinewa Community Schools “This program is geared toward providing a new Food Service Director (or one that has been around for a while) the tools they need to be more efficient in their program. The material provided covers all areas needed to be more confident in making decisions. I have enjoyed [the program] and learned so much.” Betty Huddleston, Director of Food Services - Western Wayne Schools “I have to say, I was hesitant about taking the time out of my busy schedule to take the ISNA/IDOE certificate courses, but I’m so glad I did! I’ve been in my position for nearly 20 years and every time I take a session, regardless of the topic, I learn something new! The courses are beneficial for all Nutrition Services management positions and will meet their continuous learning and improvement goals. ” Vickie Coffey, Nutrition Services/Healthy Schools Director - RBB Edgewood Schools

For more information visit



2022 ISNA/IDOE School Nutrition Certificate Program UPCOMING COURSE SCHEDULE

LOCATION FOR ALL COURSES: Central Indiana Education Service Center 3500 Depauw Blvd #2020, Indianapolis, IN 46268

January 25, 2023 Virtual Visionary Leadership 12:30pm EST February 1, 2023 Virtual Facilities Planning and Management 12:30pm EST February 8, 2023 Virtual USDA Foods: Background, Utilization, and Strategy 12:30pm EST February 15, 2023 Virtual

February 22, 2023 Virtual Human Resource Management 12:30pm EST March 1, 2023 Virtual School Nutrition Policies and Procedures Time TBD

December 7, 2022 *2 in person courses

Procurement - Beyond the Basics 9:00am - 12:00pm EST Human Resource Management 12:30pm - 3:30pm EST

January 11, 2023 Virtual

Planning for the Next Crisis: Keeping your Staff and

Program Enrollment Fee is $25/person

Space Safe 12:30pm EST

Course Fees - $90/course for members, $130/course for nonmembers

January 18, 2023 Virtual Food Production and Operation Management 12:30pm EST


Product and Inventory Management 12:30pm EST


2021-2022 executive board

President Stacie Light Warsaw Community Schools 574-371-5086 Immediate Past President Leeanne Koeneman Northwest Allen County Schools 260-637-8768 President Elect Christine Clarahan, MS,SNS,RDN School City of Hammond 219-933-2400 Vice President Courtney FitzSimons, RD,SNS West Lafayette Community Schools 765-746-0421

Asst. Professional Development Chair Lindsey Hill, RD,SNS South Madison Community School Corp 765-778-2152 Membership Chair Nicole Moorhead, NDTR, SNS MSD Decatur Township 317-856-5265

Public Relations Chair Ashlee Shroyer Southwest Allen Co. Schools 260-431-2282 Legislative Chair Ben Driscoll SMART Sytems 800-348-0823 Secretary/Treasurer Valarie Miller Center Grove Community School Corp. 317-881-9326 Professional Development Chair Amanda Stout, SNS Greenfield - Central Schools 317-477-4107 Asst. Professional Development Chair Betsey Willard, RDN Franklin Township Community School Corp. 317-862-2411

Bylaws and Policy Chair Jordan Ryan, RD,SNS Brownsburg Community School Corp. 317-852-5726 State Agency Representative Ashley Heller Indiana Dept of Education 317-232-0544



Region Representative Chair/ Region 5 Representative Amanda Worrick,DTR Mississinewa Community Schools 765-677-4423 Region 1 Representative Angelica Claiborne Merrillville Community School Corporation 219-650-5300

Region 8 Representative Shenae Rowe, RDN Warrick County School Corp 812-897-1341

Region 9 Representative Vickie Coffey Richland-Bean Blossom Comm School Corp 812-876-7805

Industry Advisory Chair Alison Powers, MBA, RDN JTM Food Group 574-242-0962 Interim Executive Director Tonya Suits, CAE, IOM ISNA 317-509-6793

Region 2 Representative Lisa Abell NIESC/NWIESC 574-254-0111 Region 3 Representative Ashlee Shroyer Southwest Allen Co. Schools 260-431-2282

Region 4 Representative Claudia Simion Brownsburg Community School Corp. 317-852-5726 Region 6 Representative Betty Huddleston Western Wayne Schools 765-478-3326

Financial Secretary Cheryl Speakman ISNA 765-412-0639

Region 7 Representative Mary Ellen Gilliam, MBA MSD Wayne Township 317-988-7961


Here We Grow Again!

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BASIC AMERICAN FOODS FAME 2023 NOMINATIONS ARE NOW OPEN! Basic American Foods is thrilled to champion this important program rewarding outstanding leaders in K-12 foodservice; leaders who truly care about making a difference within their school districts and communities.

Do you know of an outstanding school foodservice industry professional that deserves one of the coveted FAME Awards? Nominate now through September 23, 2022.

Go to or scan the QR Code to nominate a K-12 foodservice hero today!



2022 INDUSTRY EXHIBIT FAIR Agriculture Horticulture Building, at the Indiana State Fairgrounds FRIDAY, NOVEMBER 11

NOVEMBER 9-11, 2022


Each year, ISNA looks forward to providing educational programs and services for members that promote quality child nutrition. There is plenty of room for everyone to take A Seat at the Table at this year’s conference. The event takes place on November 9-11, 2022 at the Marriott Indianapolis East in centrally located Indianapolis, Indiana. The conference will begin at 1:00 p.m. on November 9 and will close at the Indiana State Fairgrounds for our Industry Fair. Transportation to and from the fairgrounds will be available and information can be found in the registration link. We are excited to see everyone again and look forward to networking opportunities, excellent education sessions, fun, food, and laughter. Sign up today! Registration will remain open until midnight on November 2. There is something for everyone over these 2.5 days of education and networking!

Can’t be away from your district for the entire time? That’s okay, join us for as much time as you are able as there are multiple registration options to fit any schedule!

Click HERE for more information and to register!

Click HERE to view the full conference agenda!


THURSDAY, NOVEMBER 10 9:15-10:15 AM “Tell Me Somethin’ Good!” FRIDAY, NOVEMBER 11 9:45-10:45 AM “Engaged Leadership”



WEDNESDAY, NOVEMBER 9 1:30-2:30PM “Fear in Leadership”



Held at the Agriculture Horticulture Building, at the Indiana State Fairgrounds


Loyal supporters of ISNA are ready to interact with you at the Exhibit Fair on Friday, November 11 at the Indiana State Fairgrounds. From 11:30 – 2:45 p.m., attendees will have a chance to talk with current partners and engage with future connections. Networking opportunities galore happen at the Exhibit Fair, along with some amazing food sampling! Lunch will not be provided because we are pretty sure you will roll out of the Exhibit Fair stuffed to the gills, courtesy of our Industry Partners. Please show them your interest and attention. We wouldn’t be able to offer such great professional development events without their support!

Transportation to and from the fairgrounds is available. Click Here for More Information


Welcome Back Bash Wednesday, November 9 @ 6:00 PM

Join us as we relax and get back to networking at the ISNA Welcome Back Bash beginning at 6:00 pm. Piazza Produce and Specialty Foods will be serving a plethora of different items such as a charcuterie board, fresh fruit display, desserts, a Mexican bar, and MORE! They will also be providing local beer and wine from the Indianapolis area. Come for the fun and stay for the food!

Under the Big Top Carnival Thursday, November 10 @ 6:00 PM

ISNA is bringing the Carnival to you! Come play some classic carnival games such as Plinko, cornhole, and mini golf! You will be delighted by beloved carnival fair food, and don’t forget to visit the Fortune Teller and face painting booths! Catch up with old friends and make new ones during the fun!


SNA & ISNA Award Winners Presentation


So many of our members do exceptional things each day to enhance the experience of their customers, and we want to recognize them for their loyalty and passion for their careers! Be there on Friday, November 10 as we recognize the following award recipients!

Amanda Worrick Director of Child Nutrition Mississinewa Community Schools

Ruth Hacha Food Service Assistant Manager East Allen County Schools

Sara Laboube Food Service Employee North Adams Community Schools

Rita Tapp-Webb Operations Supervisor RBB Edgewood Schools

Ginger Macy Site Supervisor Perry Township Schools

Tonia Batesole Food Service Director Porter Township School Corporation



1. 2. 3.

CLICK HERE to download and use the SNS Credentialing Handbook & Application to register for the exam.

CLICK HERE to read the SNS Exam Preparation Tips

CLICK HERE to purchase the SNS Study Guide (optional)





Over 3,000 school nutrition professionals from across the country came together in Orlando, Florida for SNA’s National ANC Conference 2022 this July. With 35+ attendees from Indiana, there was a lot of Midwest representation at the conference. It was such a joy to see smiling faces and reconvene as a large group once again. Some big trends seen on the food show floor this year included clean label initiatives, lower sodium products, and plant-based items. From the operator’s perspective, Meghan Wilson of Carmel Clay Schools reports plant- based items being the biggest trend across all manufacturers. “Between plant-based meats, snack bars, nut butters, cauliflower rice, etc. it seemed like every other booth was featuring something plant-based.” Cross- merchandising across the food show floor was also a big trend. For those food manufacturers that don’t have plant-based items to feature flexibility, e.g. plant-based pasta coupled with cheese and tomato-based sauces. Hand-held, grab ‘n go concepts are here to stay! Meghan also saw “multiple Kolache-type items, so it was some sort of protein wrapped in a bun in a package.” While the Covid meal

solution of individually wrapped entrees may be too expensive for long-term use, bowl concepts and hand-held sandwiches are here to stay. Gen-Z students overwhelmingly prefer items that can be eaten on the go and provide flexibility for dining location. Many foodservice trends point towards grab ‘n go kiosks and vending machines becoming a bigger opportunity in the future. While it is exciting to see everyone together, it is very evident that things aren’t quite back to pre-Covid times. Many booths opted not to show products and relied on conversation and networking as the priority of the food show. Others just featured plate displays and visual representations. Meghan noted, “It felt like many booths did not have any food or items to sample at all, or didn’t really have anything new due to supply chain issues or product lines being cut over the past couple years.” Economic inflation is impacting every bit of the production and supply chain world servicing foodservice operations. It costs more to source ingredients, produce the product, and ship it to the end user. A presentation by FNS at the ACDA 2022 Conference indicates that the biggest commodities experiencing price


Unable to make it? No problem; Here’s the rundown!

increases, as compared to this time last year, are egg noodles (+241%), bulk tomato paste (+124%), and whole grain pastas (+88-96%). This all has to do with international conflict (War in Ukraine – world’s 2nd largest grain producer), natural disasters (drought in California impacting the tomato crop), and agricultural disease (Avian Flu amongst chicken flocks impacting the egg market). While it may be disappointing to see less volume with product innovation, it is actually wise to be conservative, from a manufacturer’s perspective. Many companies just implemented pricing increases for SY 22-23 due to rising ingredient costs due to inflation. It is also smart to be conservative and leave

samples at production facilities to fulfill orders rather than showing customers something they can’t physically purchase. The old adage of what’s old is new again, is very much present in the K12 world. Throughout back-to-school education sessions, every single broker and food manufacturer is showing diverse applications of products with the goal of utilizing traditional K12 products in new and different ways. A personal goal for every menu planner should be a minimum of 2-3 menu applications for each item in their school inventory. This allows for flexibility with last- minute menu decisions due to supply chain and logistical issues. While it may take years to make a full recovery from post-Covid supply chain issues, the smart thing is to plan ahead and be prepared for shortages.




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The Institute of Child Nutrition works to help Child Nutrition Program operators remain up to date on best practices in preparing and serving meals to children. Farm to school has proven to be a driving force in child nutrition programs and has quickly become an everyday factor in successful child nutrition programs across the nation. Did you know? According to the National Farm to School Network: • 76.8% of school food authorities are utilizing fresh, locally grown foods on their menus. • 67,369 schools utilize local foods and produce in their daily menus.


Farm to School -with-

• 42.8 million students across the nation are benefiting from farm to school programs and activities. • All five meal components can be procured by farm-to-school partnerships!

Farm-to-school efforts have exploded in the past three decades. Integrating fresh local goods into the meals students receive at school allows for an impactful, educational, and nutritional experience. It bears repeating that ALL FIVE meal components (milk, fruits, vegetables, meats/meat alternates, whole grains) can be procured with farm-to-school processes!

Kids win. Farmers win. Communities win.

Farm-to-school benefits students, farmers, and the community while emphasizing education, economic development, environment, equity, and overall public health. The consistent positive attributes it brings to everyone are why we will continue to see an increase in the number of schools participating. Empowering children and adults to make (and understand) healthy food choices is a far-reaching benefit of farm-to- school efforts. Motivating farmers or teachers to continue growing and outsourcing their products is essential to the continued success and overall health of our nation’s children. Farm to school has continuously proven beneficial and impactful in the child nutrition industry. Many child nutrition operators struggling to feed students turned to local growers during COVID-19 when faced with supply chain issues (FoodCorps, 2021). Schools in every state continue to face procurement barriers, global supply chain delays, and struggle to feed students (FoodCorps, 2021). Not only is farm to school an excellent source for educating school children on the importance of nutrition and farming, but it could also be the solution to school cafeterias facing supply chain problems.

Check out these resources: • STAR Strategies to Help Implement a Successful Farm to School Program • CICN Farm to School: Fresh Ideas for Preparing Fall Fruits and Vegetables • The Dirt: USDA Farm to School e-Letter • National Farm to School Network Connect with us to be the first to know about new resource releases, webinar registration, and CICN podcast episodes.

Farm-to-school efforts can be individualized for different school meal operations. • Consider using DOD fresh to purchase local produce . Yes, this is farm to school! • Partner with a local orchard or grower. Yes, this is farm to school! • Start or support a school garden. Yes, this is farm to school. • Plan a field trip to a local grower. Yes, this is farm to school. ICN is here to support and applaud your farm- to-school efforts!

ICN harvest video

The Child Nutrition Sharing Site (CNSS) is your one-stop-shop for operation-related Child Nutrition Program (CNP) Resources. We encourage you to check out the Farm to School resources and upload your own to the CNSS.

These pictures and video were taken at the K-12 School Forum hosted by the International Fresh Produce Association in July 2022. The produce industry and K-12 operators are intrinsically connected - two out of five school meal components are produce. Together, we work to provide and encourage fresh produce offerings for children at schools. All of these efforts and partnerships strengthen farm to school efforts.


• FoodCorps. (2021, October 12). How supply chain challenges are affecting school nutrition. • Lockman, Cathy. (2017, September 28). Oregon farm to school program nourishes appetites and minds. Farm Flavor • National Farm to School Network. (2021). About national farm to school network.

Shannon FitzGerald, MS RDN

Shannon is a Registered Dietitian Nutritionist who joined the Institute of Child Nutrition in 2020. She is passionate about child nutrition, public health issues, food systems, and social justice, creating a healthy path for the next generation. Shannon has a bachelor of science degree in dietetics from Indiana University and a master’s degree in nutrition from Case Western Reserve University. She is working on her Ph.D. in public health at the University of Mississippi.

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. ICN Website About ICN Subscribe to ICN Newsletters and Resource Update Emails Here!

In���i�u���� pa�ka�e� f�� �n��ea�e� sa�e��. At Peterson Farms, we specialize in all things apples. Grown in the USA, our sweet (and tart), juicy, crunchy apples are patiently nutured, picked at their flavor peak, and packaged for your students’ enjoyment. A �e�l��� ad�i�i�� t� ��� �e��.



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As one of the most versatile pieces of equipment in any kitchen, steamers are designed to cook and retherm virtually any food product that does not require browning. This includes rice, potatoes, vegetables, boil-in-a-bag items, and tray-pack products, to name just a few. Steaming food is a great way to preserve moisture, nutrients, and color. In fact, a study done by the Journal of Food and Agriculture found that atmospheric steaming

of water filters for proper operation and/or to extend the lifespan. As foodservice equipment has evolved, new options for steam cooking have emerged that can maintain performance but reduce—or lose altogether—some of the maintenance requirements and associated downtime. Case in point: A boilerless steamer, as the

products results in 89% retention of antioxidants compared to only 34% retention when using a stovetop. All steamers naturally use steam heat to cook food—but there are significant differences in how that steam is generated. Let’s take a look. The boiler-based steamer is the oldest variety of steam cooker, and it was once considered the

name implies, does not have a boiler, but typically uses an open water reservoir or cavity, often at the bottom of the cooking unit that produces atmospheric steam as the internal cavity is heated. In general, boilerless models use significantly fewer gallons of water, and are considered the most energy- and water-efficient choice

fastest-cooking type. It employs a boiler that is typically a part of the base of the equipment and uses a pressure process to move the heat into the cooking unit. This type typically provides the capacity to steam large quantities of food in shorter time periods. These types of steamers require regular de-liming, descaling and changing

available. They tend to be easier to clean and maintain than their boiler-based counterparts. Some boilerless steamers also feature a hold mode, which can be invaluable in a kitchen with a small footprint and limited space for multiple pieces of equipment. For example, if a team member is cooking vegetables and prepping


salads, the steamer can be placed in hold mode automatically once the timer goes off on the cooking process. This allows the employee to continue prepping the other menu item without worrying about overcooking the vegetables or allowing them to fall below a safe temperature. While some foodservice operators have opted to purchase combi-ovens, which can cook with both moist (steam) and dry heat methods, steamers

remain a viable choice. Foodservice consultants note that they tend to be more intuitive for employee training and use. Depending on the model, a steamer may also be less expensive and more energy-efficient. Much depends on the other equipment available in your kitchen and what you intend to cook. For example, some operators may choose to pair a boilerless steamer with a retherm oven and get the same cooking results as a combi, without taking on high maintenance and water filtration burdens.

No matter which type of steamer you have, I do believe that the decision to implement or continue steam-cooking in your school kitchen is a sound investment. Your team will value the easy operation, and students will enjoy the delicious and NUTRITIOUS flavor profile that is a signature of steam cooking! Encourage your team to experiment with cooking different menu items in the steamer. Rice, potatoes, and vegetables may be the most obvious choices, but a steamer also works to retherm multiple items from French toast sticks to precooked burgers. If it doesn’t require browning, you can steam-cook it!


THANK YOU for being a part of our movement to end child hunger one day at a time. Visit to learn more about how to get involved and see what resources are available to support your school!


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Four Cheese, WG 16WFC Mozzarella White Cheddar Provolone Parmesan CN Labeled USDA Approved 64WFC Pre-cut Contact I.F.S.: Sharon Miller 317-439-5434



Serve Smarter The perfect choice for your hungry students On-Trend Fun Flavors • Meal Components For Every Menu Variety Of Distribution Options • Commodity Processing Available Contact John Murphy for more information or sampels • (248) 560-2324

Contact Nardone:

SHOP THE FULL LINE AT ZEEZEES.COM/K12 800.886.6866 • Follow us on social

Zee Zees® are part of the National Food Group Family


Smart Snack Compliant With Entree Exemption

Twice The Yum Shelf Stable 2 Grain Bars*

We won’t desert you after the sale… At LSE, we value your time and your continued business. We also know there can be performance issues after a purchase and will make sure to resolve any issues. LSE is different because: • We make sure that everything is operating properly before we leave the site • We provide training on all equipment when requested • LSE has full-time service schedulers on staff • We answer and respond to your calls/emails in a timely manner and do not consider the issue resolved until the customer is completely satisfied We’re involved until it is resolved! *1 bar provides 32g grains, including 16g (1 oz equivalent) of whole grain. 32g creditable grain per USDA, see USDAʼs Food Buying Guide for Child Nutrition programs. Grain credit letter is available on our website. ©2022 Fieldstone Bakery Apple Cinnamon #09742 • Chocolate Chip #09743 • Net Weight 2.3 oz • Case Ct 144 (12/12's) 317.359.3000



Technology Equipmen

The Combi-Oven


One of the equipment pieces that has turned more towards the technology age is the combi-oven category. Combi- ovens combine a convection oven with a steamer to help save your space and have higher efficiency with cooking times while producing a higher quality of food. Many combi-oven manufacturers can boast about a plethora of different features to help your foodservice teams navigate how they would like to produce their food. Another nice advantage to having a combi-oven over a convection oven or steamer is the ease of cleaning. Most combi-oven models today have a self- cleaning mode that will clean, rinse, and turn itself off. Keep in mind, each model generally has its own set of cleaning products to go with the oven.

Have you ever had a team member or co-worker that never seemed satisfied with how the equipment in your operation cooked or how long it took for food to be made? I know many of us have been in this situation before, but there is hope for the future on how to execute faster production techniques while striving for high food quality. Another piece of the puzzle is how do we introduce ourselves to flexible pieces of equipment that will help save labor and space?


y and Foodservice nt in Operations


WiFi Enabled

Combi-ovens aren’t the only piece of equipment in the kitchen that can be this versatile. Some traditional blast chiller companies have started to implement units that can also utilize low temperature cook, retherm, and hot/cold holding. This helps give operators the flexibility to have prepped frozen items loaded into the unit, held frozen or cold overnight and start a low temperature cooking process at the specific time the operator sets the program. This piece of equipment can also transition from the cooking process to hot holding until the operation is ready to serve. This versatility can help the operation in a couple of ways. The operation can save labor by using this process to help with a specific mealtime, such as breakfast. If a location is not already doing enough breakfast or is looking for additional breakfast options to help kids receive breakfast in the morning, this could help pave that avenue.

Some manufacturing companies have started to implement WiFi capabilities that can benefit your operation in more than one way (both types of equipment above have this capability). On one hand, with your units being connected to WiFi, they are eligible for extended warranties with the manufacturer. Being connected to WiFi can also help an operation if there is ever an issue with the unit and it needs service. The service company or manufacturer can run a diagnostic over the internet so that you have a better shot at a first-time fix and can avoid having to wait on the service company to get you scheduled. In fact, some manufacturers now have websites and app-based dashboards that directors or managers can access. This can help them send out standardized recipes in one click to all of their locations’ combi-ovens if they are all the same brand. These are a few of the advantages to using technology in foodservice.





The cafeteria staff at both Cedarville Elementary & Heritage K-12 got creative this summer. They are ready to greet their students with colorful bulletin boards. What an inviting start to a challenging year. The cafeterias are ready to hit the ground running, providing students with an “A-mazing” meal. East Allen County Schools began August 10th.


SHOW YOUR SCHOOL SPIRIT Customize a mobile handwash station and vending cart with your school’s colors, logo, or mascot. Perfect for sporting events, campus dining and outdoor feeding.

Mobile Handwash Station

Mobile Vending Cart

Kristine Bozovich | (317) 771-9784 Paul Seneff | (317) 965-1804 For more information or a product demonstration, please contact:


Our Education Specialists can assist in: Commodity Drawdown & Monitoring Diversion Planning & Samples Menu Planning & Recipes Menu Solutions for Today’s Needs

Grab & Go Foods Take & Bake Foods

When you’ve got Land O Lakes ® Cheese Sauces, you’ve got great taste, consistency and, most of all, options. Give your students custom creations that are easy to serve in the cafeteria, classroom or to-go. Our cheese sauces a re multi-talented, like you.

For more information, please contact KeyImpact Sales & Systems, Inc. Erica Opalinski | | 574-360-6487 Karen Hill | | 260-312-0224 |

To discover the sauces that will work for you, visit K12.LANDOLAKESFOODSERVICE.COM.

Ad Size 4.25”x 5.5”

JOB INFORMATION Client: Land O Lakes Job No.: 6425 File Name: 2020_DF_FS_K12_Cheese Sauce Quarter Page Program: Illustrator CC Date: 01-25-20



LINKED FILES 2020_DF_FS_K12_Breakfast-Burrito_Bulk-Sauce_OL.psd 2020_DF_FS_K12_Buffalo-Chicken-MQ-Wrap_MQ_OL.psd


DIN-Medium DINPro-Bold SteelworksVintage UniversLTStd-Cn

KDP Local Contact: Tom Popovic

KDP Local Contact: Mike Turk

Contact Phone #: 317-619-9338

Contact Phone #: 317-538-8645

Contact Email:

Contact Email:


LET'S FIND OUT! Submit your favorite K-12 recipe that utilizes a J.T.M. product for a chance to win a scholarship to attend ANC 2023 in Denver, Colorado! Each entry will also be put in a raffle to win a Does your recipe have what it takes to be among the mt crave-able in the nation?

$50 Amazon gift card , and will have a chance to be featured in our first ever Crave Collection Recipe Book.

For more information or to request samples, please contact: Bob Rybolt | (317) 869.7309 Alison Powers | (574) 242.0962 Brooke Dodds | (317) 696.6579

800.626.2308 |


to your menus with


ITEM CODE Product Description


pack crediting

READI-BAKE ® Pre-Packaged Crackers - Made with 51% Whole Grains 2049190 Crunch & Crave™ - Spicy Queso 1.6 oz. 100

2 grain 2 grain 2 grain 1 grain 1 grain

2049191 2049192 2049193 2049194

Crunch & Crave™ - Pizza Crunch & Crave™ - Original Crunch & Crave™ - Churro Crunch & Crave™ - Original

1.6 oz. 1.6 oz. 1.0 oz. 1.0 oz.

100 100 160 160

CLICK HERE to access more information on our website!


The lunch bell rings and, at first, it’s a trickle. Suddenly, a flood. Students pour in, and they’re hungry now. The lunch rush is well-named. It thrills us, too. That’s why we’re ready with experienced nutrition experts, on-trend menu ideas and tools to fuel your success.

Let’s go! Connect your kitchen with inspired solutions at .

Your School Kitchen Combi-Oven Specialist Authorized Service and Parts for Foodservice Equipment, Refrigeration and HVAC 24/7 Emergency Repair 90 Day Labor Warranty Equipment Installation Customized Maintenance Programs Water Filtration O.E.M. Parts Distribution Turn-Key Equipment Replacement

Scan to Contact Us

Serving Indiana with three regional offices

General Mills for K-12 Schools @generalmillsk12 @generalmillscf

*Honey Cheerios® does not contain nuts. However, the product is not labeled as nut free because it is not produced in a nut free production facility.

Call:(888) 498-1238 Serving Those Who Feed the Nation®

1 Nielsen Nitro US XAOC, RTE Cereal, Dollar Share, 52 Weeks Ending 10/3/2020

Learn more about the entire K-12 cereal lineup at


Contact Renee Bowen at 1-877-337-2661 or

always a favorite!



Kids love our Mac & Cheese.

E S Foods provides feeding solutions for school children of all ages. Whether it’s Heat & Serve Entrees , like our perennial favorite Mac & Cheese or Grab & Go Meals , that include Breakfast Breaks and Meal Breaks . We also offer commodity reprocessing on many of our items using Cheddar and/or Mozzarella cheeses. Ask us how we can help you.


Cheryl Pratt, Regional Director of Sales, E S Foods | 847.812.3388 | ESFoods. Always the best solution.

© Copyright Descon. All Rights Reserved.


A Leading Supplier for Profit Producing Solutions! Coming Soon! New Back to School Items! Commercial Food Systems is adding new product lines, and expanding some existing lines to offer even

What we can provide: - Employee Training - Customer Relations - Product Testing - Recipe Development - Equipment Training - Trade Show Support When a highly trained Corporate Chef is needed, we are that solution.

and much more...

Let us help you take your organization to the next level (317) 694-8096 8160 Zionsville Road Indianapolis, IN 46268

more variety to our customers!

For more information, call us: Tony Gates, Chris Hutton, Beth Schave, Shannon Walls, & Margo Cremer

Tel: 317-926-4237

Toll Free: 800-283-7437

Fax: 317-924-3086

- ISNA Industry Partner - Founded in 1984 - Always Indiana Owned and Operated

A Division of Democook

A Division of Democook


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