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PLANT-FORWARD RECIPES AND TOOLS FOR K-12 SCHOOLS
PLANT-FORWARD RECIPE IDEAS Here are some plant-for- ward recipe ideas that can easily find a place on your Tacos: Swap out some of the traditional meat filling with seasoned black beans, roast- ed veggies, and a sprinkle of cheese. Top with fresh salsa and guacamole for a vibrant, tasty taco that kids will love. Whole Grain Pasta Primavera: Mix up the classic pasta dish by using whole grain pasta and loading it with a rainbow of veggies K-12 school menu: Bean and Veggie like bell peppers, broccoli, and cherry tomatoes. Toss in a light olive oil or toma- to-based sauce. Asian-Inspired Grain & Noodle Bowls: Create customizable bowls with rice or whole grain ramen noodles, topped with stir- fried veggies, edamame, and a drizzle of soy or teriyaki sauce. Add a sprinkle of sesa- me seeds for extra flavor and crunch. Mediterranean Flatbreads: Use whole grain flatbreads as a base and top with hummus, fresh veg- gies, olives, and a sprinkle of feta cheese. This makes for a quick and easy lunch that’s both nutritious and satisfy- ing.
BY JOE URBAN
right tools and strategies, you can make this shift smoothly and effectively: 1. Product Sampling with Stu- dents: Partner with vendors to host sampling events where students can try new plant-based products before they hit the menu. Gathering student feed- back during these tastings ensures that the items you select will be favorites, helping to drive engagement and satis- faction. 2. Community Inspiration: Look to local plant-forward restaurants for menu inspiration. Collaborate with chefs or restaurants known for their creative plant-based dishes to bring fresh ideas to your school menus. This can help you stay on trend and appeal to diverse student preferences. 3. Collaborations with Neighbor- ing Districts: Work together with near- by school districts to share resources, ideas, and strategies for plant-forward initiatives. Joint training sessions, shared sampling events, and collabora- tive menu planning can help all districts benefit from collective expertise and innovation. 4. Marketing and Promotion: Bring your plant-forward offerings to life with vibrant signage, catchy names, and engaging taste tests. Involve stu- dents in the menu-planning process through surveys or taste panels and use fun promotions to increase excitement and buy-in for your new dishes. BRINGING IT ALL TOGETHER By embracing plant-based ingredients, we can create exciting, nutritious meals that appeal to a variety of tastes and dietary needs. With the right recipes, tools, and a commitment to continuous learning, we can successfully beef up our plant base and make plant-forward eating a delicious norm in our school cafeterias.
As school nutrition professionals, we’re constantly exploring new ways to serve our students healthier, delicious meals that keep them energized and ready to learn. One trend in school foodservice is the trend toward more plant-forward recipes. This isn't just about going veg- etarian or vegan—it's about integrating more plant-based ingredients into our everyday dishes. WHY GO PLANT-FORWARD? Adding more plant-forward recipes to school menus is not just a trend—it's a strategic move that can help districts better serve their diverse student pop- ulations. With the growing number of students from various cultural back- grounds who traditionally consume plant-based diets, offering plant-for- ward options is a great way to make school meals more inclusive and ap- pealing. It’s about meeting students where they are, respecting their cultur- al preferences, and ensuring everyone feels seen and catered to in the cafete- ria. Plant-forward eating emphasizes whole, minimally processed foods such as vegetables, fruits, whole grains, nuts, seeds, and legumes. These foods are staples in many global cuisines, making it easy to introduce dishes that reflect the tastes and traditions of the students we serve. Expanding plant-forward options is a practical, forward-thinking approach to ensuring that school meals resonate with the diverse needs of today’s stu- dent body while supporting broader health and environmental goals. TOOLS AND TIPS FOR GOING PLANT-FORWARD Increasing plant-forward recipes doesn’t have to be daunting. With the
Q4 2024
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