K12 FRESH CONTENT FROM
FOCUSING ON WHOLE GRAINS, FRUITS, VEGETABLES, AND LEGUMES OFFERS NUMEROUS BENEFITS FOR STUDENTS, THE ENVIRONMENT, AND FOOD BUDGETS. BY HEATHER BURKHEAD-GOINS EMBRACING A PLANT-FORWARD APPROACH IN SCHOOL NUTRITION
sumption, school nutrition pro- grams can contribute to decreasing greenhouse emissions, conserving water, and preserving natural re- sources. Budget-Friendly : Plant-based in- gredients are often cost-effective. School nutrition programs can allo- cate resources wisely by incorporat- ing more plant-based options. For example, lentils are a school nutri- tion superhero. Lentils provide pro- tein and fiber, supporting student growth. Dry lentils are non-perish- able and budget-friendly. Cooked lentils mimic ground beef texture. TOOLS FOR IMPLEMENTING PLANT-BASED MENUS Several tools and strategies are es- sential to successfully integrating plant-based food items into school menus. Education and training are first and foremost for school nutri- tion staff. Providing professional
development on plant-based food cooking techniques, nutritional benefits, and recipe development is crucial. This training can em- power staff to create appealing and nutritious plant-based dishes that students will enjoy. The Culinary Institute of Child Nutrition (CICN) offers many resources to ensure success, such as tutorial videos on bean basics, including how to pre- pare beans and legumes. ( CICN Preparing Beans and Legumes ) Another critical tool is the de- velopment of comprehensive, standardized 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 fla- vorful and visually appealing. Uti- lizing seasonal and locally sourced produce can enhance the freshness and taste of meals while support-
S chool nutrition is crucial in shaping young minds and palates as we strive for healthier, more sustainable food choices. A plant-for- ward approach – centered around whole grains, fruits, vegetables, 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, plan- et-friendly meals. WHY GO PLANT-FORWARD? Healthier Students : Plant-forward recipes emphasize fruits, vegeta- bles, whole grains, nuts, seeds, and legumes, making them a corner- stone of a nutritious diet. These in- gredients are rich in vitamins, min- erals, fiber, and antioxidants, all of which are essential for the growth and development of children. In- corporating more plant-based foods can help combat childhood obesity, reduce the risk of chronic diseases, and improve cognitive function, leading to better academic perfor- mance. It also encourages lifelong healthy eating habits. Environmental Impact : Plant- forward menus require fewer re- sources (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 con-
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