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
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