Interested in more plant-forward USDA standardized recipes? Vis- it ICN’s Child Nutrition Recipe Box . WE ARE HERE TO SUPPORT YOUR PLANT-FORWARD APPROACH SUCCESS! The Institute of Child Nutrition supports you through free re- search-based education and avail- able training resources to help child nutrition professionals implement a plant-forward approach success- fully. Consider participating in training, attending monthly webi- nars, listening to podcasts, watch- ing culinary videos, locating a new plant-based standardized recipe, or subscribing to our newsletters. School nutrition programs nourish both bodies and the planet by em- bracing plant-forward meals. Let’s empower the next generation with nutritious, sustainable choices, one delicious bite at a time! ADDITIONAL TOOLS FOR SUCCESS: Culinary Institute of Child Nutrition: A division of ICN, its principal mission is to increase the culinary skills of school nutrition programs by providing culinary training programs and resources to support child nutrition operators in preparing and serving healthy, cu- linary-inspired school meals from scratch and elevating the cafeteria atmosphere. The Lunch Box/Plant Forward: The Chef Ann Foun- dation’s More Plant Please! Initia- tive equips schools with resources to implement plant-forward meals. Their toolkit includes student-test- ed and approved recipes that align with USDA meal requirements, marketing and educational materi- als, and estimated recipe costs. Plant-Forward School Meal Resources: The Center for Eco- literacy provides plant-forward school meal resources: recipes, cu- linary techniques, and student en- gagement materials to successfully craft plant-forward school meals.
ing local agriculture. Are you new to the recipe standardization pro- cess? The USDA Recipe Standard- ization Guide for School Nutrition Programs is a “how-to” guide on recipe standardization for school nutrition recipe developers. The guide provides information on rec- ipe standardization from concept to recipe implementation. ( USDA Recipe Standardization Guide for School Nutrition Programs ) In addition to recipes, school nutrition programs need the right kitchen equipment to prepare plant- based meals efficiently. Equipment might include high-capacity blend- ers for smoothies, steamers for vegetables, and food processors for making plant-based sauces and spreads. Investing in these tools can streamline meal preparation and ensure consistent quality. Marketing and student engage- ment are also vital components. School nutrition programs can use taste tests, cooking demonstrations, and nutrition education to intro- duce students to new plant-based foods. Creating excitement around plant-forward meals can increase acceptance and participation. High- lighting the environmental benefits and health advantages can encour- age students to make more plant- based selections. Focusing on plant-forward rec- ipes in school nutrition programs
offers many benefits, from en- hancing student health to promot- ing environmental sustainability. Schools can successfully integrate more plant-based food items into their menus by equipping school nutrition staff with the necessary training and tools, developing ap- pealing recipes, and engaging stu- dents. This shift not only supports the well-being of students but also fosters a more sustainable and health-conscious future. CONSIDER THESE STUDENT- APPROVED PLANT-BASED RECIPES Purple Power Bean Wrap : Rolled up in a whole-wheat tortilla are av- ocado, white beans, lettuce, and shredded purple cabbage that packs a powerful purple punch in this deli- cious vegetarian wrap. Fiesta Mexican Lasagna : This main dish has hearty, healthy in- gredients. The colorful vegetables are layered with crunchy corn chips, smooth black beans, flavorful cum- in, fragrant oregano, and lively sal- sa. Black Bean Patty with Crema Sauce : Black beans, corn, onions, peppers, breadcrumbs, and spices, including cumin, red pepper flakes, and cilantro, are combined to form a black bean patty. Once baked, this patty is topped with a Crema sauce to add even more flavor!
Q4 2024
FSD QUARTERLY
37
PHOTO COURTESY OF THEICN.ORG
Powered by FlippingBook