Scratch Cooking: YOU CAN DO IT!
It’s important to get buy-in from all stakeholders , including school nutrition managers and staff, school administrators, teachers, students, and parents, before making any changes. Host a stakeholder meeting to discuss the benefits of scratch cooking and how it will improve the health and well-being of students. Explain the financial benefits of scratch cooking and how it can help save money long-term. Getting everyone on board is key to making this transition successful. Next, you’ll need to equip your kitchen for scratch cooking. This step may require investing in new equipment, such as food processors or immersion blenders, and stocking up on high-quality ingredients. Be sure to budget accordingly and work with your purchasing department to source the best possible ingredients at a reasonable cost. Additionally, kitchen staff need training in scratch cooking techniques. Training may involve bringing in outside culinary experts or sending staff to training programs. Encourage your staff to experiment with new recipes and ingredients and think creatively about incorporating scratch cooking in their daily routines. Provide ongoing support and feedback to help your staff feel confident and competent in their new roles.
getting buy-in from your students and their families . Host taste tests and menu planning sessions to get feedback on new recipes and involve your community in the process. Tell families about your scratch cooking efforts by sharing recipes and success stories through social media and other district-wide communication channels. Make sure your new menu is also allergy- friendly and meets the needs of students with dietary restrictions. As you make the transition to scratch cooking, track your progress and measure your success. Collect feedback from students, staff, and families, and use this feedback to refine your menu and make improvements. Monitor your food waste, ingredients and labor costs to ensure your new approach is sustainable and cost-effective. Here are some additional tips to help you succeed as you build your scratch-based and speed-scratch- based food production: START SMALL Begin by incorporating scratch cooking a few recipes at a time, and gradually evolve to a full menu. This process will help you and your staff adjust to the new approach without becoming overwhelmed. PLAN AHEAD Make sure you have a solid meal plan for each meal, including recipes, ingredient lists, and prep schedules.
If you’re in charge of a school nutrition program, you understand how important it is to provide healthy, nourishing meals for your students. One way to ensure your students get the best possible food is to transition your program to scratch-based and speed- scratch-based food production. Here are the building blocks for a successful transition. First, let’s define what we mean by scratch-based and speed-scratch- based food production. Both approaches can help you provide healthier, fresher, and more flavorful meals for your students. Scratch-based food production means preparing meals from whole, unprocessed ingredients. Adjust the new menu model incrementally, making small changes one at a time. To begin, assess your current program . Look at your menu and identify which dishes you can make from scratch or speed-scratch. You may find that some of your current menu items already fit these criteria, but for others, you may need to develop new recipes or adapt existing ones. Focus on dishes that are popular with students and are nutritious and budget friendly. Speed-scratch food production means using pre-made (or value- added) components in combination with whole ingredients to create a finished dish.
Another important aspect of transitioning to scratch cooking is
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