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
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