CONTENTS
Leslie Reeves
06
14
The Everyday Heroes Nourishing More Than Just Meals
NxtGen Network Masterclass 2025
FROM OUR PARTNERS
Giving voice to the stories that often go untold — stories of heart, hustle, and humanity in America’s lunchrooms.
Photo highlights from the professional development event of the year!
16 Recipe Spotlight: Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association
8 Small Town, Big Flavor How Richland-Bean Blossom is redefining school meals
A Foods into hy meals with
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SDA Foods into fully prepared, scratch-quality menu solutions. eliver menu versatility, labor savings, and the nutritional benefits T, TURN TO J.T.M.
Breakfast might be the most important meal of the day for kids, but it can be a challenging one for your kitchen. You need more breakfast options—and TONY’S® Breakfast Products fit the bill. Get at least 1 M/MA + 1G for any service model: In the Classroom On the Go Bulk or IW Available
18 #THISisSchoolMeals with Red Gold
10 Peanut Power with National Peanut Board
12 Barbecue with a Mission Brookwood Farms Fuels Future Generations
CLEAN-LABEL, SPEED-SCRATCH SOLUTIONS We offer clean-label options across all our product lines. From our Premium Taco Fillings and Pasta Sauces to our NEW All-Beef Crumbles and Seasoned Beef Philly Steak we have solutions designed to meet an array of dietary and menu needs. Classic formats that kids love, in a variety of flavors. LEARN MORE © 2025 Schwan’s Food Service, Inc. All Rights Reserved.
Portable, craveable and oozing with savory goodness.
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2025 CRAVE COMPETITION Our Crave Competition is back! Submit your favorite recipes that utilize J.T.M. products for a chance to win a scholarship to attend the ANC 2026 in Charlotte and to be featured in our 2025 Crave Collection Cookbook. Learn more and submit your recipes at www. jtmcravecompetition.com.
Get Ready to Celebrate K-12 Excellence!
The NxtGen Network’s 3rd Annual Innovation Awards are here! At NxtGen, we’re all about innovation, breaking boundaries, and making a positive impact in the K-12 space. These awards shine a spotlight on the BEST of the BEST in K-12 services.
Sheri Shipp, RDN
TWO PRESTIGIOUS AWARDS 2025 School District Innovation Award
2025 Industry Innovation Award
20
36
Do you know a groundbreaking school district or a standout K-12 industry leader making waves in school meals? Don’t let their excellence go unnoticed— Submit your nomination now! Let’s honor those who are redefining K-12 innovation and inspiring us all to reach new heights.
WINNERS WILL BE ANNOUNCED AT IGNITE 2025 IN SAN ANTONIO, TX
SUBMIT NOMINEES NOW!
2025 Innovation Award Finalists SUBMISSION DEADLINE: 3/31/25
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Take the Milk!
Powerful reasons why we should encourage students to take milk + NxtGen visit Stockwell Dairy Farm!
Vote by May 30th for 2025’s most innovative Operator and Industry members
https://vimeo.com/507344887
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28 Podcast Spotlight The newest episodes from Next Up Podcast
38 Edible Education with Pisanick Partners
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40 The Heart of School Nutrition with AmTab 42 Peanut Butter Chocolate Chip Oatmeal with Bites with Applewhite
30 Empowering School Foodservice Heroes Stories of Innovation & Dedication with Institute of Child Nutrition 34 Grants in Your Corner Enhance your school meal programs! By Tarrah Westercamp
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FROM THE EDITOR
This month’s issue of Served Digizine is all about Empowering School Nutrition Heroes! Every single school nutrition professional is a hero because it is no small feat to feed over 30 MILLION students every single day! Dive into this issue to be inspired by other school nutrition professionals and most importantly, to remind yourself that the hard work you do every single day truly does matter. Empowering School Foodservice Heroes
-Stefanie Giannini, EDITOR-IN-CHIEF
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Copyright 2023 Served Digizine™ and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the published is strictly prohibited. Opinions and advertisements in the magazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicited manuscripts and photographs, or any errors or omissions that might occur.
The Everyday Heroes Nourishing More Than Just Meals
I n schools across the country, school nutrition professionals show up every day with more than just a meal — they’re delivering joy, comfort, and connection. These dedicated individuals do so much more than meet USDA meal standards; they meet students where they are — with empathy, creativity, and relentless commitment to their well-be- ing. That’s the idea behind Tyson K-12’s Hunger Heroes campaign, an annual initia- tive that recognizes outstanding school nutrition professionals who go above and beyond to positively impact their stu- dents and programs with grants for their nutrition programs, team prizes, and na- tional recognition. But more importantly, the program gives voice to the stories that often go untold — stories of heart, hustle, and humanity in America’s lunch- rooms.
BY LESLIE REEVES, TYSON K-12 CUSTOMER ENGAGEMENT & MARKETING MANAGER
These dedicated individuals do so much more than meet USDA meal standards; they meet students where they are — with empathy, creativity, and relentless commitment to their well- being.” “
Read more stories of school nutrition heroes
These stories are not the exception. In Indiana’s Scott County School District 2, a manager started “Dad’s Blessings,” a fund named in honor of her late father, to provide second servings or extra food to students who are still hungry after their first meal. It’s funded entirely by community donations — and fueled by compassion. As one hunger hero nominee said “I never realized the impact you could have on a child’s life with only seeing them for 30 minutes a day, but wow! Not only do you impact their life, but they also impact yours. I couldn’t imagine doing anything else that I could love as much as I love this job and all the wonderful kids I have gotten to know and cared for over the years. Very proud to be a lunch lady!” Across the country, school nutrition teams serve as frontline caregivers — often the first to notice when a student is struggling and are always ready to act. They spark joy with fun menus, celebrate cultural diversity through food, and turn cafeterias into safe, welcoming places. Thanks to the Hunger Heroes campaign, we get to hear and honor these stories — and the people behind them — who nourish more than bodies. They nourish school communities. To read more stories of school nutrition heroes, vis- it www.tysonfoodservice.com/who-we-serve/k-12/ hunger-heroes.
At Buchanan County Public Schools in Virginia, a caf- eteria manager became the heart and soul of the com- munity by stepping up when disaster struck. Taking to social media to spread the word on where to find hot meals and supplies while also working closely with first responders and volunteers to organize the local middle school as a relief station and also delivering food, water and essential supplies for those in need. In Wisconsin at Wauwatosa School District the assis- tant director helped create a student run nutrition pro- gram teaching students the value of healthy nutrition and cooking from scratch. His efforts with a group of high school boys helped teach them everyday skills of math, economics, science, marketing, history, foodser- vice and safety as they learn to plan and prepare meals within the school as well as earning internship credit for the work they are doing in the kitchens.
Leslie Reeves | Tyson K-12 Customer Engagement & Marketing Manager Leslie has more than 20 years of marketing experience, with the last 10 as the Tyson Foodservice K-12 Customer Engagement and Marketing Manager. She has led the strategic development and implementation of targeted marketing activities for Tyson K-12, enhancing brand recognition and fosters industry partnerships while analyzes market trends to create impactful menu solutions and promotional materials that support K-12 operators in their mission to feed the future.
SMALL TOWN, BIG FLAVOR.
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I n the heart of Ellettsville, Indiana, something special is simmering at Richland-Bean Blossom Community School Corporation. With just under 2,700 students, this small-town district is making big moves in school nutrition, thanks to a Healthy Meals Incentive (HMI) grant that sparked a fresh take on what school meals can be. It all started with biscuits and gravy. A longtime fa- vorite on the breakfast menu, the dish was pulled this school year to meet new sodium guidelines. But instead of dropping it for good, the team worked to bring it back—this time with a scratch-made recipe that checks all the right boxes. Backed by the HMI grant, RBB rolled out culinary training for staff, monthly taste tests with students, and new recipes featuring fresh ingredients. School nutrition chefs helped lead the way, turning kitchens into learning labs and giving staff the tools to cook more from scratch. The results? A kitchen crew with sharpened skills, a menu full of student-approved meals, and national rec- ognition as a Breakfast Trailblazer award recipient. To keep the community in the loop, RBB launched a new website filled with updates on local farm partner - ships, new recipes, and the story behind their healthier meals. None of this happened by chance. The district brought in Westercamp Consulting to manage the grant, connect with local farmers, design culinary train- ings, ensure meal compliance, and build the website that’s helping tell their story. At Richland-Bean Blossom, change isn’t just on the plate — it’s in the process. And thanks to a communi- ty-wide effort, every bite is a step toward something better. HOW RICHLAND- BEAN BLOSSOM IS REDEFINING SCHOOL MEALS
These videos were made/produced by NXTGEN NETWORK Want more information on how we can highlight your school district? Click here!
Peanut Power: HOW ONE INGREDIENT HELPS LUNCH HEROES DO MORE Peanuts help us keep menus exciting, especially when we’re stretched
BY VALERI LEA
S chool nutrition professionals wear many hats — chef, dietitian, crisis manager, educator, and, often, unsung hero. With rising food costs, staff - ing shortages, and student participation to manage, today’s school lunch leaders need ingredients that work as hard as they do. Peanuts and peanut but- ter are proving to be one such tool — empowering teams with nutrition, versatility, and global appeal. Peanuts offer what school lunch heroes need most: flexibility. Packed with nutrients, shelf-stable, and bud - get-friendly, they perform across the menu — from smoothies and sauces to sandwiches and snacks. That means fewer SKUs, less waste, and more options that students actually want to eat. “Peanuts give us a way to do something different that kids still recognize,” said Stella Ndahura, Director of Nutrition Services at Azusa Unified School District in California. Azusa USD’s chicken wings which have been paired with a house peanut sauce as a trial reci- pe earned top honors at a culinary competition host- ed by Powered by School Professionals in a California statewide campaign. “It’s a simple dish, but it lets us highlight flavor and culture in a way that still works op - erationally.” That global appeal is a powerful asset. In today’s in- creasingly diverse schools, lunch can be a moment of cultural connection. Peanut-based dishes like Thai peanut noodles , West African peanut stew , and Latin American-style peanut sauces help foodservice teams celebrate heritage while expanding students’ palates. But peanuts aren’t just for lunch. They’re helping schools improve breakfast participation and after-
school offerings, too. Peanut butter can be the star of grab-and-go breakfast bars , protein boxes, overnight oats , and energy bites — nutrient-dense options that meet USDA guidelines and fuel students for the day ahead. Safety remains a top priority, and many districts have successfully reintroduced peanuts by implementing al- lergy protocols, clear signage, staff training, and com - munication with families. The National Peanut Board provides resources and best practices to help nutrition professionals feel confident serving peanuts safely. When asked what inspires her team, Ndahura points to the pride that comes from feeding kids well — and the freedom to serve food that reflects creativity and care. “Peanuts help us keep menus exciting, especially when we’re stretched,” she said. “It’s one ingredient that can do a lot.” In a time when school nutrition teams are doing more with less, peanuts are proving to be more than a kitchen staple — they’re a partner in making every meal count. Learn more and explore resources at NationalPeanut- Board.org/SomethingsMissing .
Valeri Lea | National Peanut Board Valeri Lea has three decades of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support. NationalPeanutBoard.org
From PB&Js to crunchy snacks, peanuts are a nutritious, versatile, and affordable ingredient that kids love. Excluding peanuts isn’t the answer. Research shows allergen management is a safer, more effective solution, and is the recommended approach by experts and organizations like the Centers for Disease Control and American Academy of Allergy, Asthma, and Immunology. Now peanuts can safely fill that empty spot on your menu.
HERE Learn more
B rookwood Farms, a family-owned barbecue institution in North Carolina, is bringing authentic Southern pit-cooked flavor to K-12 school meals nationwide. During a recent visit, Marlon Gordon toured their impressive 400-yard pit facility, guided by third-generation pitmaster Ashley Foy. Each night, Brookwood smokes up to 160,000 pounds of meat over real hickory charcoal, preserving the time-honored tradition of true barbecue. For schools, Brookwood offers USDA-approved, stu - dent-friendly options like Lower-Sodium Texas Western Pork BBQ, Carolina Vinegar Pork, and Chopped Turkey BBQ with cit- rus marinade. These products are designed to meet nutrition- al guidelines while delivering the bold flavors students love. With CN-labeled products and options to customize sauces, Brookwood makes it easy to serve hearty, delicious meals that fuel students for success! If you’re looking to elevate your school lunch program with authentic, pit-cooked barbecue, explore Brookwood Farms’ K-12 offerings. Visit brookwoodfarms.com or call 1-800-472- 4787 to learn more. BARBECUE WITH A MISSION Brookwood Farms Fuels Future Generations
LEARN MORE
These videos were made/produced by NXTGEN NETWORK Want more information on how we can highlight your school district? Click here!
Breakfast might be the most important meal of the day for kids, but it can be a challenging one for your kitchen. You need more breakfast options—and TONY’S® Breakfast Products fit the bill. Get at least 1 M/MA + 1G for any service model: In the Classroom On the Go Bulk or IW Available
Classic formats that kids love, in a variety of flavors.
Portable, craveable and oozing with savory goodness.
LEARN MORE
REQUEST A SAMPLE
© 2025 Schwan’s Food Service, Inc. All Rights Reserved.
2025
Thank you to our 2025 SPONSORS!
SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
Ingredients 50 Servings • 3 1/4 lb Carrot, fresh, whole • 1 gallon Milk, lowfat • 3 quarts, 1/2 c Yogurt, lowfat, vanilla • 1/4 c Vanilla extract • 1/4 c Cinnamon, ground CARROT CAKE OVERNIGHT OATMEAL
• 2 tsp Nutmeg, ground • 4 1/2 lb Oats, rolled • 1 1/2 lb Raisins, golden • 3/4 lb Coconut, shredded Directions
The International Fresh Produce Association (IFPA), through their non-profit Foundation for Fresh Produce, has released 10 fruit-and-vegetable- forward breakfast recipes for K-12 school nutrition programs. The recipes include on-trend, kid-friendly foods, and align with USDA guidance to limit added- sugar in school breakfast offerings.
1. Finely grate carrots in a food processor using a fine grater attachment. Note: if using pre-shredded or matchstick carrots process them quickly in a food processor with a blade attachment until finely chopped. 2. In a large container or standing mixer, whisk together grated carrots, milk, yogurt, vanilla, cinnamon, and nutmeg. 3. Add oats and stir to combine. 4. Stir in raisins and coconut. 5. Let sit for three hours or overnight, before serving. Note: let sit for one hour before cupping. 6. Use a #4 or 1 c measure to portion into serving cups. Garnish with shredded carrots and coconut, if desired. CCP: Hold at 41°F or below NOTE: The carrot cake overnight oats will hold well for up to 3 days and is creamiest two to three days after preparing. Put a lid on the cups of overnight oats for breakfast in the classroom.
View nutrition information and download full recipe book here!
Create Menus That Work as Hard as You Do INSPIRED FLAVORS. CLEAN INGREDIENTS. VERSATILE APPLICATIONS. SIMPLIFIED PREP.
Whether you’re reimagining the classics or adding global flair, J.T.M.’s speed-scratch solutions help you serve up meals students crave — with the ease your kitchen needs. Check out what’s new!
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CHEESE SAUCE TRAYS Student favorites — now in
convenient, recyclable 4 oz. trays: • Queso Blanco Item Number: 5966 • Cheddar Cheese Item Number: 5965 • Jalapeño Cheese Item Number: 5967 Pair with chips, pretzels, breadsticks, fries, or veggies for easy grab-and-go meals. Also Available: Rotini & Meat Sauce | Spaghetti & Meat Sauce Mac & Cheese | Penne Alfredo | Three Bean Chili 2025 CRAVE CONTEST — JOIN US AT ANC BOOTH #1645! Grab a copy of the 2025 Crave Collection Cookbook , sample the Top 4 recipes , and vote for your favorite. Taste & Vote at Booth 1645: Monday, 7/14 Online Voting Opens: Monday, 7/7 at 8:00 a.m. CT Voting Closes: Monday, 7/14 at 11:00 p.m. CT Winner Announced Live: Tuesday, 7/15 at 12:30 p.m. CT See highlights from the 2024 Crave Contest at ANC:
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Classic comfort — reimagined. Made with real cheddar cheese and whole grain- rich, stick pasta this popular kid favorite is packed full of protein and cheesy goodness. Serve as-is or build craveable mac bowls, bakes, and casseroles.
To request samples, please contact your J.T.M. regional or broker representative.
www.jtmfoodgroup.com/k-12
800.626.2308 | jtmfoodgroup.com
RED GOLD
Jodi Batten
NATIONAL SALES AND MARKETING DIRECTOR
Jodi Batten, National Sales and Marketing Director for Red Gold Tomato Company, sets the record straight on the reality of school meals. With over 25 years in the K-12 foodservice segment, Jodi shares how school districts demand — and receive — some of the cleanest, most nutritious and delicious products available. From ketchup to salsa, the standards are high, and the commitment is real. It’s time to close the gap between perception and reality.
Marlon Gordon FOUNDER & CEO
CLICK HERE TO SUBMIT YOUR SCHOOL MEALS AND BE FEATURED IN SERVED DIGIZINE TM !
These videos were made/produced by NXTGEN NETWORK Want more information on how we can highlight your school district? CLICK HERE!
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OPERATOR AWARD FINALISTS Citrus County Schools Citrus County, Florida
District of Columbia Public Schools Washington, D.C.
Cleveland Independent School District Cleveland, Texas
NxtGen Network is excited to share with you the top nominees for our Annual Innovation Awards for both a K12 operator and an industry member for their strides in innovation over the last year. We are inviting you to join us in selecting the winners to be announced at Ignite on July 13, 2025. The winner of the Operator Innovation Award will also receive 103,500 Cool School Points. Second place receives 25,000 points, and Third Place receives 1,500 points. Make sure to vote for your favorite nomination by May 30th, 2025 . Only one vote for each award per email address will be counted.
Jefferson County Public Schools Jefferson County, Kentucky
San Diego Unified School District Sand Diego, California
INDUSTRY AWARD FINALISTS National Food Group | Zee Zees Grab The Tab School Meal Debt Grant Relief
Traulsen ITW Dynamic Response Refrigeration™ with Smart Control™
Woodles Woodles Chicky Ramen Cups
JTM Food Group JTM K-12 Crave Collection: Recipes Inspired by School Cafeterias
AccuTemp Evolution™ Steamer
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JOIN US AT IGNITE 2025!
OPERATORS RSVP HERE INTERESTED IN SPONSORSHIP?
CONTINUE READING
READY TO VOTE? CLICK HERE!
OPERATOR AWARD FINALISTS
What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?
Citrus County Schools Citrus County, Florida
We launched “Restaurant Inspirations” this school year with great success! The excitement it created in the cafeterias was truly appreciated by our School Faculty and Administration. We made a point highlighting restaurants within our community, brand names that students would recognize, recipes/menu items that are signature items within the restaurant and of course ease of duplicating and serving the signature items. One of the local restaurants we spotlighted was ”Sonny’s BBQ”. Sonny’s Corporate sent several Pit Masters to help serve our students. To say students were thrilled would be an under- statement. Working with our local Business Partners helps to market not only our School Nutrition Program, but their establishment as well. It emphasizes to our community that we are “Not Your Momma’s School Food Service!
District of Columbia Public Schools Washington, D.C.
I’d like to introduce you to Chef Brazil Murphy, Executive Chef for DC Public Schools (DCPS), who is bringing a fresh focus on flavor, presentation, and student engage- ment across the district. DC Public Schools (DCPS) has a long-standing commitment to providing healthy, high-quality meals that support students’ learning and well-being. Chef Brazil Mur- phy, with over 22 years of culinary experience and two years at DCPS, is helping to build on that strong foundation. Working alongside dedicated food service profes- sionals, he focuses on enhancing meal quality while keeping preparation practical for school cafeterias. By collaborating with school kitchen teams, Chef Murphy ensures that students receive nutritious, flavorful, and visually appealing meals—encouraging greater participation in school breakfast and lunch programs. Murphy’s journey—from The Art Institute of Philadelphia to leadership roles in col- lege dining, his own business, and now DCPS—has shaped his student-first approach to school food. He is also deeply committed to mentoring kitchen teams and young aspiring chefs, ensuring that school meals continue to evolve in both taste and nutri- tional value while investing in the next generation of local culinary professionals.
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READY TO VOTE? CLICK HERE!
OPERATOR AWARD FINALISTS
What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?
Cleveland Independent School District Cleveland, Texas
training, curriculum integration, and ongoing operational support, ensuring smooth implementation. Educators will receive lesson plans aligned with Texas Essential Knowledge and Skills (TEKS), which can be adapted for subjects such as plant biology, sustainability, and culinary arts. In addition, CTE students in Agriculture and Culinary Arts will play a key role in maintaining the hydroponic farms, gaining career-ready skills while contributing to school meal programs. With produce being incorporated into school menus, students will not only learn about hydroponic farming but also taste the fruits of their labor in cafeteria meals, reinforcing the connection between what they learn and what they eat. HydroTribe is also highly feasible and scalable, making it a practical model for future expansion. Hydroponic Flex Farms require minimal space (just 3’x6’), 90% less water than traditional farming, and no soil, making them easy to implement in a variety of school settings. Unlike conventional agriculture, these farms can grow fresh produce year- round, ensuring a consistent supply of leafy greens and other nutritious ingredients. The program is designed for data-driven improvement, with regular feedback from students, teachers, and cafeteria staff guiding enhancements and potential expansion to more campuses in the future. More than just an educational program, HydroTribe is a movement toward healthier eating, environmental responsibility, and community collaboration. By engaging students in the science of food production and sustainable agriculture, we are inspiring the next generation of nutrition-conscious leaders and environmentally aware citizens. With hydroponic farming already generating enthusiasm across campuses, this initiative is positioned to become a model for innovation in school nutrition and education. By combining desirability, viability, and feasibility, HydroTribe is breaking boundaries in the K-12 space and setting a new standard for what’s possible in school food programs.
HydroTribe: Cultivating the Future of School Nutrition & Education
Our school district’s HydroTribe initiative is redefining the way students engage with food, sustainability, and hands-on learning. We call the initiative HydroTribe because it represents a united community - our “tribe” - coming together to grow, learn, and nourish both minds and bodies through hydroponic farming, while also honoring our school district’s mascot as the Cleveland Indians. Building upon the success of our Child Nutrition Department’s own hydroponic farm, which has sparked student excitement and proven the viability of indoor agriculture in schools, HydroTribe is now expanding into three elementary schools and Career & Technical Education (CTE) programs in Agriculture and Culinary Arts. With lessons set to begin in the 2025-2026 school year and hydroponic Flex Farms currently being ordered, this innovative partnership will directly connect students, teachers, and school nutrition professionals in a shared mission of sustainability, health, and experiential learning. HydroTribe is highly desirable because it fosters student curiosity, supports hands-on STEM education, and strengthens farm-to-school connections. Students will actively participate in growing their own fresh produce, applying scientific principles through hydroponic farming while gaining a deeper understanding of nutrition, environmental sustainability, and food security. By integrating hydroponics into both the classroom and cafeteria, students experience the full cycle of food production, from seed to plate, reinforcing the value of locally grown, fresh ingredients. This program not only promotes healthier eating habits but also brings together the school community in a shared learning experience that extends beyond the classroom. Designed for long-term viability and sustainability, HydroTribe is fully funded through the Child Nutrition Department, eliminating financial barriers for participating schools. The program includes teacher
READY TO VOTE? CLICK HERE!
OPERATOR AWARD FINALISTS
What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?
Jefferson County Public Schools Jefferson County, Kentucky
JCPS utilizes social media, qr codes, food taste testing events, has a food truck, uses local products as possible and available, a central kitchen, tray of the week contests, executive chef, our own signature sauces, muffins, and other house-made recipes! We also create our own yearly marketing calendar that goes out to all school managers and leads to utilize during the year. We do a large taste testing event once a year with students and parents for the entire district (147 schools), as well as host other smaller taste testing events called SNAC- Student nutrition Activity Committee. Schools participate in contests and themed events. WE also created our own logo for cafeterias in our district called 502 Food Works (our area code is 502) and named our food truck LOU CHEW (louisville).
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OPERATOR AWARD FINALISTS
W hhaat t i ni n noovvaat ti vi vee r reecci pi pee, , ppr roocceess s, , ppr raacct ti ci cee, , oor r t teecchhnnool ol oggyy, , aar ree yyoouu ccuur r reennt tl yl y t taakki ni ngg aaddvvaannt taaggee oof f w i ti thh ssuucc ceess s i ni n yyoouur r ppr rooggr raam ??
San Diego Unified School District Sand Diego, California
Thanks to a surge in federal and state funding, Sandi Coast Cafe has made a large investment in technology, cooking equipment, and training to support the move to healthier and fresher school meals. With Kitchen Infrastructure and Training Funds, Sandi Coast Cafe has been able to upgrade its kitchens, hire and train staff and make other improvements so we could serve high-quality meals made from scratch for all students. A need for technology. Sandi Coast Cafe is bringing technology to its cafes by providing 200 ipads to nutrition staff that are used as digital recipe books, replacing printed menus with digital menu boards, and kiosks for staff to check their emails, do trainings, and catch up with department news. The goal is to embrace technology to make everyone’s jobs easier. Similarly, these upgrades will make the department have better control over food safety, meal counts, inventory, and food cost with a dramatic reduction in paper waste while facilitating timely interdepartmental communication. State-of the-art kitchen equipment. Sandi Coast Cafe has installed 53 RATIONAL Combi Ovens in the last decade. Most of the combi ovens can be monitored remotely through a cloud based platform called “Connected Cooking” which allows the culinary specialist to monitor the units remotely for cooking habits, cleaning schedules and light maintenance. He’s also able to provide assistance remotely
when troubleshooting, roll out new recipes, and download HACCP reports. This technology has been the cornerstone of scratch cooking programs with an array of overnight roasted base products such as beef, pork roast, pork ribs, turkey roast, and ground beef. Similarly, Sandi Coast Cafe has purchased 25 R2 Dice Robot Coupes with slicing, dicing and pureeing capacities. For example, our staff uses this equipment to slice all the cucumbers for 300+ salad bars, pico de gallo for hispanic inspired dishes and hummus for bento boxes. Another investment elevating Sandi Coast Cafe food operations include the purchase of 130 immersion blenders to produce speed scratch salsas and homemade dressings. Internally, Sandi Coast Cafe has created step-by-step culinary training videos to assist cooks on the proficient execution of new recipes and the introduction of new products. Furthermore, the Food Team has created a robust selection of job aids and micro trainings to be uploaded to ipads and staff kiosks. However, the biggest tech overhaul will happen this summer when Sandi Coast Cafe (Food & Nutrition Services) transitions to eTrition, a comprehensive web-based School Nutrition software that will allow the department to speed up lunch lines, manage financial data in one secure location, reduce meal application process and improve point of sales management.
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OPERATOR AWARD FINALISTS INDUSTRY AWARD FINALISTS
What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?
National Food Group | Zee Zees Grab The Tab School Meal Debt Grant Relief
GRAB THE TAB
Overview Zee Zees and National Food Group launched Grab The Tab in 2023 to address the growing crisis of school meal debt. Through financial grants and in-kind donations of Zee Zees snacks, the program has helped schools across the country relieve this burden—supporting both students and families. To date, the program has provided over $200,000 in funding and food donations. Innovation: Grab The Tab fills the gap where state and federal programs fall short. It supports schools that don’t qualify for universal meals and families who struggle but don’t meet eligibility requirements. With nearly 1,000 applications received across almost every state, the need is real—and Grab The Tab delivers real help. Impact: By erasing meal debt, the program lifts a weight off students and ensures everyone can focus on learning without shame or worry. Including Zee Zees snacks in donations promotes nutrition and offers schools kid-friendly, compliant menu options. Scalability & Sustainability: Part of National Food Group’s Project SERVE initiative, the program is built to grow—from $22,000 in 2023 to $100,000+ in 2025. Schools apply through a simple process, and recipients are selected based on need and community impact. It’s a practical, flexible solution that adapts to shifting school nutrition policy and funding gaps. Why It Matters: Grab The Tab isn’t just about dollars—it’s about dignity. It helps schools, supports families, and puts students first. That’s innovation with heart.
SCHOOL LUNCH DEBT RELIEF
CONTINUED
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INDUSTRY AWARD FINALISTS
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Traulsen ITW Dynamic Response Refrigeration™ with Smart Control™
The state of the art in refrigeration control advances once again, enabling significant improvements in energy savings (20% to 50%) and noise reduction (30%). Traulsen’s Multi-Patented Smart Control works in conjunction with a variable-speed compressor to detect real-time changes in operating conditions and adjust critical functions such as defrost cycles and compressor power, optimizing performance and minimizing energy usage. The upgraded compressor operates with lower vibration and improved balance, leading to a considerable reduction in noise.
Woodles Woodles Chicky Ramen Cups
Ready, set and slurp with Woodles Chicky Ramen Cup launching in the summer of 2025. The Chicky Ramen cup contains whole grain ramen noodles and a savory plant-based chicken flavored seasoning. Once hot water is poured into the cup, the Chicky Ramen can sit in a warmer for up to an hour prior to service. Serve the Chicky Ramen cup directly from your serving line. It is delightful as is, or you can spice the cup up by adding a variety of toppings and mix-ins directly into the cup!
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OPERATOR AWARD FINALISTS INDUSTRY AWARD FINALISTS
What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?
JTM Food Group JTM K-12 Crave Collection: Recipes Inspired by School Cafeterias
What it is: A national program inviting school nutrition professionals to submit original, student-approved recipes using JTM products. Why it’s innovative: • Operator-led innovation: Empowers those closest to students to drive menu development. • Real-world solutions: Recipes are tested in schools, ensuring they meet both nutrition guidelines and student taste preferences. • Scalable impact: Top recipes are published in the Crave Collection Recipe Book and shared widely across districts. • Recognition & engagement: Winners are spotlighted at the School Nutrition Association’s ANC. Impact: Helps districts nationwide bring fresh, exciting, reimbursable meal ideas to their menus—designed for students, by school nutrition pros.
AccuTemp Evolution™ Steamer
AccuTemp is leading K-12 foodservice innovation with the Evolution™ Steamer, powered by patented Steam Vector Technology™. Designed with no moving parts, it delivers faster, more consistent cooking while doubling as a hot holding cabinet. By reducing maintenance, saving water, and maximizing efficiency, the Evolution™ Steamer helps schools serve safe, nutritious meals with ease — setting a new standard for performance in K-12 kitchens.
PODCAST Spotlight
Beyond The Cafeteria: E S Foods’ Mission to Nourish and Inspire
https://www.youtube.com/watch?v=meKBvuxUYtc
1 HOUR |
LISTEN ON SPOTIFY
In this episode of the Next Up Podcast , Tom Ferris of E S Foods shares his journey from kicking goals on the field to scoring big in the foodservice industry. From early days in hospitality to building a successful career in food brokerage, Tom dives into the experiences and relationships that helped shape his path—ultimately earning him the Industry Member of the Year Award from the School Nutrition Association. But it’s more than just business. This episode brings a powerful conversation on the importance of health, family balance, and how fitness plays into professional success. Tom and host Marlon Gordon explore the evolution of school nutrition, innovation in K-12 food products, and the critical need for better communication with parents about what’s really on the tray.
Creative Solutions. Delicious Meals.
E S Foods offers a full array of Grab & Go options, plus many heat and serve items for a complete meal solution.
The Pinwheel is a unique, creative item with a homestyle appearance. A new spin on an old favorite! PINWHEELS
CHICKEN & CHEESE EMPANADAS
The Pretzel Dog is available in beef and turkey and both are delicious!
Chicken & Cheese Empanadas taste
great and are winners with everyone!
E s Foods. Always the best solution. esfoods.com
EMPOWERING SCHOOL STORIES OF INNOVAT
FARM-TO-SCHOOL & LOCAL SOURCING One of the most impactful ways school nutrition professionals are improving meal quality is through farm-to-school initiatives and local sourcing. By bringing fresh, locally grown ingredients into cafeterias, these professionals are doing more than feeding students nutritious meals – they are supporting local farmers, building community partnerships, and fostering sustainability and regional economic growth. “Partnering with three small independent growers has developed over just two years into nine growers, all who operate from a love for land and honest toil. These farmers are a crucial piece in the food system solutions for our state.” - Karla Sawvell, Huron School District 2-2, South Dakota “At our schools we are using Fork Farm Hydroponic towers to grow our own herbs and lettuces. The Flex Farm uses up to 98% less land and water than traditional agricultural land. At Morris Elementary the students are growing these as part of their curriculum. The cafeterias use the produce in their menus and on salad bars.” - Shannon Gagliardo, Lenox Public Schools, Massachusetts “At Red Creek Elementary, we’ve partnered with Schleis Farms LLC’s Adopt-a-Cow program in Kewaunee, WI to bring agriculture into the cafeteria. Recently, we hosted a Farm-to-School Lunch Celebration featuring locally sourced foods, ensuring our students experience the freshest ingredients while supporting regional farmers and businesses. We also work closely with the Extension Program to bring additional nutrition education into classrooms through the Harvest of the Month initiative. Through virtual farm tours, Dairy Council lessons, and engaging videos in our cafetorium, students get a front-row seat to the farm-to-table journey!” - Connie Seiber, School District of Black River Falls, Wisconsin “Over 14 years I have been committed to improving school meals. Recently, we have emphasized farm-to-school, including going to the Alaska Southeast Farmers Summit to speak with farmers about barriers they had in getting into schools. We are acting as liaisons to incorporate farm-to-school in Alaska and not just our school. We are working towards inclusion in as many schools as we can.” - Carlee Johnson McIntosh, Petersburg Borough School District, Alaska
BY LAKYRE’A JANAE LE
School nutrition professionals are unsung heroes who work tirelessly during the school day to ensure students have access to healthy, nutritious meals that fuel their success. Across the country, these dedicated individuals are going above and beyond to transform dining experiences for students, innovate within their roles, overcome challenges, and create lasting impact in their communities. The following stories showcase the commitment and remarkable efforts of school nutrition professionals who are redefining what it means to serve school meals.
ICN FARM TO SCHOOL WEBINARS
FOODSERVICE HEROES: TION & DEDICATION
CREATIVE AND EXTENSIVE MENU DEVELOPMENT
STUDENT ENGAGEMENT & NUTRITION EDUCATION
To meet the needs and preferences of students, school nutrition professionals are redefining cafeteria menus with more scratch-cooking, plant-based, and including traditional foods from around the world as meal options. These efforts ensure that every student has access to meals that are both nutritious and appealing. “We started the 24-25 school year with a goal to have 20% of the plate consisting of scratch-made or speed scratch-made food components. Our current menu reflects that goal! We are attempting 40% next school year. A recent student favorite is Vegetarian Chili with a mini–Cinnamon Roll and diced cheese cubes. The entrée also meets a secondary goal we established to increase plant-based lunch items.” - Julianna Carvi, Bexley City Schools, Ohio “We have implemented an 8-station High School food court that generates 90% scratch-made meals where a student can build their own meal at every station. They have our Smokehouse station where we smoke our own meats and cheeses in-house, Bread and Bowl station, where we bake all of our subs rolls fresh daily, the first Ramen Bowl station in a school in New Mexico, Fresh baked pizza station using our conveyer oven, Mongolian express station, Street Food station, Comfort food station where the meals are prepared on the Hibachi flat top, and last but not least, our Burger station.” - Sandra Davis, Alamogordo Public Schools, New Mexico
Beyond serving meals, school nutrition teams are finding creative ways to educate students on healthy eating through hands-on activities, interactive programvs, and taste-testing events. Students are exposed to nutritional education in a way that makes healthy eating exciting and strengthens their appreciation for nutritious foods. “I have had some awesome opportunities to interact with elementary and middle school students in their classrooms and cafeterias. My favorites have been the following cafeteria programs: Discovery Kitchen (introducing new foods/flavors/ingredients) and Mood Boost (how good food choices can affect your mood in a positive way). I set up a fun, colorful display, sample healthy foods, and talk with the kids about what they are trying. I can get some of the ingredients from local sources (ex: squash, apples, beets) and even have apples coming weekly from a local farm (in our county) to serve during meals!” - Chef Addy Kinziger, RD, Chartwells K12, Michigan “Each month, students explore a new fruit or vegetable through education, taste testing, and hands-on activities. These featured items are also included on the student menu for the month. Danielle Johnson, Director of Nutrition Services, reads a themed story to the children, often wearing fun costumes to make the experience even more enjoyable. After the story, students engage in interactive stations where they can prepare a recipe related to the harvest, explore the produce through touch and smell, and take part in an art or science project tied to the theme. Looking ahead, we’re excited to expand the initiative next year to include cooking lessons with the students!” - Danielle Johnson, Weaver Union School District, California “Our dietitian and nutrition coordinator conducts monthly classes with different grade levels, incorporating fun tools like the smoothie bike. We also have a “farm to school” program where students learn about and taste test local fruits and vegetables each month. Next school year, we are launching an indoor Hydroponic Garden that will rotate among our elementary campuses, providing hands-on learning experiences. Additionally, we host a district-wide block party where vendors offer taste tests of new menu items to students and parents with over 1,000 participants, their feedback helps shape our menus.” - Kaisha Molinar, Lamar CISD, Texas
ICN SCRATCH AND SPEED-SCRATCH WEBINARS
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SPECIAL INITIATIVES THAT ENHANCE EFFICIENCY AND SUPPORT STUDENT EXPERIENCE
IMPROVING MEAL PARTICIPATION AND ACCESS
Expanding access to school meals is a key priority for many districts. Through innovative outreach efforts, expanded meal programs, and student-centered initiatives, school nutrition professionals are making a way for more students to have reliable access to healthy, nutritious meals every day. students of her alma mater. She is determined to get students more interested in eating school meals. Each morning, Ms. Torres greets students at breakfast, checking in with them to ensure they start their day on a positive note. She was also able to increase lunch participation from a serving line that used to serve less than 100 students per day to over 250 lunches daily.” - Thao Vo, Galena Park ISD, TX “Our manager at North Shore Senior High, Ms. Torres, considers it a privilege that she now gets to serve the “Dodge County Primary students decorate a lunch bag with positive messages and vibrant artwork on both the front and back. The decorated lunch bags serve as a special gift for the seniors, offering them a meaningful gesture of support as they approach a major milestone in their lives. The lunch bags are filled with lunch from the Dodge County School Nutrition Program. It’s a wonderful way for the whole school community to come together.” - Alisha Cheek, Dodge County Schools, Georgia “Our Summer Grab-N-Go program is a vital resource for our rural community, ensuring that no child goes without a meal when school is out. Behind the scenes, dedicated food service team members, high school students, and community volunteers prepare and distribute the meals. The District Social Worker creates weekly activities and shares resources to engage with families in meaningful ways. One week, children received sidewalk chalk and during the July 4th holiday, families received fresh corn on the cob and a whole watermelon. This program strengthens the bond between the school and the community. Through this initiative, BHASD is feeding students and nurturing a stronger, more connected community.” - Nicole DelGuerico, Brandywine Heights Area SD, Pennsylvania
Creating an enjoyable and efficient dining experience is crucial for student satisfaction and participation. School nutrition teams are utilizing technology, creative service models, and student engagement strategies to improve kitchen operations that make eating breakfast and lunch at school more enjoyable. These special initiatives highlight how school nutrition heroes are making meaningful connections between students, families, and staff. “To enhance student engagement, we implemented Happy or Not Kiosks in our cafeterias. Students can quickly provide instant feedback by selecting a face that reflects their meal service or dining experience, while high school students have the added ability to leave written feedback. By monitoring daily trends, we’ve been able to make data-driven menu adjustments, improve service, and respond to student concerns in real-time. This initiative has not only increased meal participation but has also empowered students by giving them a voice in shaping their school meals.” - MaRendia Garner, Greensville County Public Schools, VA “This year we have focused on the workflow and getting the students fed and seated faster so that they have more time to eat. We have come up with new recipes and completed taste tests to get students’ feedback, and it has increased our daily meals served. At the high school, we served homemade gumbo with red beans and rice, and it was a hit! For Dr. Seuss’ week, we are doing a different lunch based on book themes with decorations all over the cafeteria, including celebrating his birthday by serving cake.” - Veronica Terry, Lamar School District, Arkansas “The nutrition team at La Porte ISD takes pride in our efforts to engage with parents and caretakers regarding their children’s food restrictions. We reach out to parents to gain a full understanding of what the child’s situation is and how we can accommodate restrictions while maximizing the food items available to them. This can only happen when purposeful, individualized efforts are made to build relationships with parents and engage them in their child’s school meals. The effort pays dividends for the student.” - Ralph Wilkins, La Porte ISD, Texas
These stories exemplify the dedication and innovation of school nutrition professionals who are transforming school meal programs nationwide. Through their commitment, students are receiving nutritious meals and gaining valuable knowledge and experiences that promote lifelong healthy eating habits. Their passion and creativity continue to elevate school meal programs, proving that food service is about much more than just serving meals – it’s about making a lasting impact on students and communities. For school nutrition professionals looking for additional training, best practices, and resources to further enhance their programs, the Institute of Child Nutrition (ICN) offers a wide range of free, research-based tools and professional development opportunities. Visit theicn.org to explore resources designed to support the important work of school nutrition professionals nationwide.
ICN Website
Lakyre’a Janae Le, MS, CHES | Education and Training Specialist, Institute of Child Nutrition Lakyre’a Janae Le, an Education and Training Specialist at the Institute of Child Nutrition, has nearly 10 years of experience in project management, including developing, evaluating, and implementing nutrition and wellness programs. Her work at ICN focuses on meeting the needs of child nutrition operators through task forces, work groups, and resource development. She also moderates one of ICN’s webinar platforms aimed to highlight effective strategies implemented by school nutrition professionals across the nation on various topics in school nutrition. Passionate about the nutritional and physical health of all children, she has worked to implement self-developed health and wellness programs for children and adults primarily in rural school communities across the Mississippi Delta. Lakyre’a holds a BS in Exercise Science, with a focus in Clinical Exercise Physiology, a MS in Public Health, and is a Certified Health Education Specialist.
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