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
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