CONTENTS
Janel Wojcik, SNS & Angela Gomez, RDN, SNS
06
14
10 Simple Paths to Culinary Excellence Without Scratch Cooking
IFPA Connects K-12 School Menu Planners with Produce Suppliers Virtual “speed dating” meetings that brought together produce companies & menu planners
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Small, impactful changes can add flavor, variety, and engagement to your cafeteria.
Foods into meals with
8 A Flavorful Experience at Taste of NFL Supporting GENYOUth’s mission to end student hunger 10 A Super Bowl Celebration at Archbishop Shaw High School with Tyson
16 Recipe Spotlight: Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association 18 Grants in Your Corner Enhance your school meal programs! By Tarrah Westercamp 20 Apply for a Fuel Up Equipment Grant Applications Open Now!
oods into fully prepared, scratch-quality menu solutions. menu versatility, labor savings, and the nutritional benefits N TO J.T.M.
EAN-LABEL, SPEED-SCRATCH SOLUTIONS offer clean-label options across all our product lines. om our Premium Taco Fillings and Pasta Sauces to our EW All-Beef Crumbles and Seasoned Beef Philly Steak have solutions designed to meet an array of dietary d menu needs.
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UNLOCK 2-3X BONUS POINTS & CA$H BACK THE ONLY PROGRAM THAT DOES BOTH! Take the next step in elevating your district’s nutrition program. Book a meeting with us today to learn how you can start receiving more !
12 Peanuts Power Up Culinary Excellence in School Breakfasts with National Peanut Board
25 CRAVE COMPETITION r Crave Competition is back! Submit your favorite ipes that utilize J.T.M. products for a chance to win scholarship to attend the ANC 2026 in Charlotte d to be featured in our 2025 Crave Collection okbook. Learn more and submit your recipes at www. cravecompetition.com.
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ON THE COVER GOING CLOCKWISE FROM TOP LEFT: Chef Joe Urban, School Food Rocks Chef Jennifer Brower, Chef-n-More, LLC Chef Bettina Applewhite, Bites with Applewhite Chef Amanda Waits, RBB Edgewood Schools
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24 Podcast Spotlight The newest episodes from Next Up Podcast
38 Edible Education with Pisanick Partners
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FROM THE EDITOR
Culinary Excellence
This month’s edition of Served Digizine is all about culinary excellence! What many people outside of the school nutrition field fail to realize, is the level of skill and creativity it takes to produce the high quality programs we run every single day! Because of our students’ increasingly high standards for food, school nutrition professionals must continue to enhance their culinary skills and generate creative solutions while facing many challenges including labor shortages, increased costs, and food availability. Dive into this edition to enhance and inspire your culinary excellence!
-Stefanie Giannini, EDITOR-IN-CHIEF
Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET
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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.
TWO PRESTIGIOUS AWARDS 2025 School District Innovation Award
2025 Industry Innovation Award
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!
SUBMISSION DEADLINE: 3/31/25
10 Simple Paths to Culinary Excellence Without Scratch Cooking
By Angela Gomez, RDN, SNS, Dietitian and Strategic Marketing Manager, Nourish Partners and Janel Wojcik, SNS, Program Manager, Nourish Partners
Basic culinary training - like knife skills or mise en place - can signifi - cantly impact your team. Teaching staff how to chop, portion, and or - ganize ingredients can boost confi - dence, increase productivity, and em - power them to create elevated school meals while taking pride in their work. Action: Identify the best time for training and make a plan. Inspiration: Assign CICN’s Culinary Quick Bites over summer break. 1 Start with Training
2 One
W ant to elevate your school meal program but don’t have access to a chef, equip - ment, infrastructure, or support to start scratch-cooking this school year? Small, impactful changes can add flavor, variety, and engagement to your cafeteria. Whether it’s a zesty sauce, a vibrant salad bar, or a cre - ative toppings station, small ideas can bring big excitement to school meals while keeping nutrition and participa - tion top of mind. You don’t need a full scratch-cook - ing setup - just a little inspiration. Here are 10 ideas to elevate school meals that don’t require all the bells and whistles of scratch cooking. Iden - tify what’s within your reach and take action!
New Tool
You are building your cafeteria dream team, and you want practical, gradual ways to elevate school meals. Get fa - miliar with a new commercial kitchen tool or piece of equipment. Let that guide your team’s recipe exploration! Action: Research a new tool that aligns with your program goals. Inspiration: A commercial immer - sion blender for smoothies, dress - ings, and sauces.
4
3 Flavorful Additions Without Component Crediting
Toppings Bar
A fun and engaging way to enhance your program is a toppings bar or pre-packaged toppings kit. Offering a variety of fresh, flavorful, and color - ful toppings lets students customize their meals, boosting participation and customer satisfaction. Action: Choose one menu item and offer three topping options. Inspiration: Create Sonoran-style Hot Dogs and offer hot sauce, salsa, fresh sliced jalapeños, diced onions, or tomatoes.
Take the pressure off of using the Food Buying Guide to calculate meal component crediting and start with a “bonus” item. We are talking salsas, sauces, and sea - soning blends. Action: Choose a condiment rec - ipe with minimal ingredients to compliment a current menu item. Inspiration: Hot Honey Feta Dip on a Beef, Salmon, or Veggie Burger
Janel Wojcik, SNS | Program Manager, Nourish Partners Janel Wojcik, SNS (she/her), is a Program Manager at Nourish Partners. Based in Los Angeles, she has 15 years of experience working in the technology sector and non-profit organizations, overseeing cross-cultural teams worldwide and navigating diverse working styles and cultural distinctions. With 20 years of improvisation experience, Janel brings a unique blend of humor and practical strategies to enhance teamwork, communication, and efficiency. With a passion for food and cooking, she also volunteers with foster youth, teaching cooking classes. Nourish Partners bridges the gap between school nutrition programs and school nutrition industry to cultivate relationships and provide effective, sustainable solutions through coaching and training. Learn more at www.nourishpartners.org or follow us on Instagram @NourishPartners .
5 Start with the Salad Bar A salad bar can be a game-chang - er for your program, even without scratch-cooking. It offers students variety, choice, and fresh, nutri - ent-packed options that can boost participation and meal appeal. No knife skills? No problem! With pre- chopped, ready-to-use ingredients, your team can assemble a killer salad bar and even whip up some cool cre - ations of your own. Action: Select salad bar items that match your team’s skills. Inspiration: Check out Project Bread’s Watermelon Cucumber Salad with Mint or Fattoush Salad . Many non-profit organizations, co - operative extensions, and county or state departments offer free resourc - es and support for school meal pro - grams. Find partners who align with your mission to enhance your offer - ings. Action: Research and reach out to potential nonprofit partners. Inspiration: Blue Watermelon Proj - ect , Project Bread , FoodCorps 7 Connect with a Non-profit yond the food—it’s also about at - mosphere and making students feel welcome and valued. Culinary excellence includes accommodating meal modifications, offering cultur - ally relevant meals, and respecting students’ identities. Even simple ges - 10 Consider More Than the Food
Want to mix things up with a team that is new to batch cooking and school nutrition? Try no-cook options like yo - gurt parfaits, smoothies, or overnight oats. This is a great way to practice measuring and crediting. Action: Test a recipe over the summer and feature it for back-to-school. Inspiration: Try our Finally Pumpkin Overnight Oats ! 6 No-cook or Cold Entree
8 Invite a
Even if you can’t hire a full-time chef, engaging with a local chef can bring creativity and excitement to school meals. Host a cooking demo, class, or taste test to introduce new flavors and create buzz around the program. Action: Survey your community for a chef interested in collaborating with your team. Inspiration: Partner with a chef for a Harvest of the Month feature. A great dining experience goes be - 9 Invite a Community Chef By starting small and focusing on what’s within your reach, you can create a meaningful impact in your school meal program - no full scratch kitchen required. Creative and inten - tional changes like introducing a top - pings bar, partnering with local chefs, or refining culinary skills can elevate meals, boost participation, and fos - ter a positive dining experience for students. Which of these ten ideas can your team try next school year? Choose one, take action, and stick with it. Remember, every step for - ward counts!
Campus Chef
Do you have a culinary teacher or stu - dent club chef who doesn’t work in the food service department? Consid - er building a relationship with them to collaborate on staff training, chef demos, or cooking classes. Action: Check your district’s directo - ry or contact the front office for a cu - linary contact. Inspiration: A campus chef leads knife skills training for the Food Ser - vice team, which can count towards USDA’s annual professional stan - dards requirements. tures like greeting students and thanking them can make a big impact, creating a welcoming en - vironment that keeps them com - ing back. Action: Greet students person - ally during meal service. Inspiration: Use their name, give them a compliment, or ask how their game went.
Angela Gomez, RDN, SNS | Dietitian and Strategic Marketing Manager, Nourish Partners Angela Gomez (she/her) is a Dietitian and Strategic Marketing Manager with Nourish Partners and a School Nutrition Specialist. In 2017, she unexpectedly fell in love with School Nutrition during her dietetic internship and has been in School Nutrition ever since. Angela enjoys creating social media content specific to School Nutrition, managing meal modifications in schools, menu planning, and loves learning from and collaborating with other School Nutrition Professionals. Angela sees School Nutrition as the perfect place to bridge her passion for tasty food, nutrition education, health equity, and food justice. She loves any opportunity to be creative and feels that the world of School Nutrition continues to be a great place to flex those creative muscles.
A FLAVORFUL EXPERIENCE AT TASTE OF THE NFL: Supporting GENYOUth’s Mission to End Student Hunger
T his year’s Taste of the NFL was more than just a celebration of food—it was a powerful gather - ing of chefs, food lovers, and advo - cates all rallying behind GENYOUth’s mission to end student hunger. From mouthwatering bites to meaningful conversations, the event was a re - minder of how food can bring people together for a greater cause. With so many incredibly talented chefs in attendance, each dish was a work of art, crafted with passion and purpose. But one booth that truly stood out? Cox’s Shrimp in collab - oration with Fresh from Florida!
Their booth was nonstop action, and for good reason—the shrimp was next-level delicious! Beyond the amazing food, the energy in the room was inspiring. From industry leaders to passionate advocates, every conversation rein - forced the importance of ensuring all students have access to nutritious meals. Events like these prove that when food, people, and purpose come together, real change happens. Huge thanks to GENYOUth for lead - ing the charge and to everyone who made this event unforgettable!
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A SUPER BOWL CELEBRATION AT ARCHBISHOP SHAW HIGH SCHOOL WITH TYSON!
O ur visit to Archbishop Shaw High School in New Orleans during Super Bowl week was nothing short of amazing! We had the chance to cele - brate right at the Tyson Tailgate Party, and it was a day filled with energy, excitement, and, of course, delicious Tyson Wings! From fun games and exciting raffles to the in - credible food, the students had an absolute blast. And what better way to celebrate than with Louisi - ana’s 2024 High School Football Division II Cham - pions—the Archbishop Shaw Eagles! Their school pride was on full display, making the event even more special. Beyond the excitement, we were truly inspired
by the dedicated staff and food and nutrition team at Archbishop Shaw. Led by Ellen Gauthreaux, Executive Director of Food & Nutrition Services, this team goes above and beyond every day—knowing every student’s name, cheering them on before big games, and making sure they are fueled for suc - cess. True difference-makers like them are impact - ing and shaping the next generation in ways that go far beyond the cafeteria. Huge shoutout to Tyson Foods for making this event possible and for their commitment to feeding students with quality meals. We can’t wait for our next school visit and more incredible moments like this! Until next time!
Peanuts Power Up CULINARY EXCELLENCE IN SCHOOL BREAKFASTS BY VALERIA LEA
C ulinary excellence in school nutrition means serving meals that are both nutritious and delicious while staying within budget constraints. Peanuts, a sustainable, vegetarian-friendly ingredient that provides 7 grams of protein per ounce, are a versatile and affordable way to elevate school breakfast menus. Plus, proper food allergen management makes serving peanuts or any allergen possible and safer. INNOVATIVE PEANUT-BASED RECIPES FOR BREAKFAST The National Peanut Board has worked alongside school nutrition professionals to develop exciting, flavorful peanut-based recipes that fit seamlessly into school breakfast programs. These recipes showcase the versatility of peanuts in both sweet and savory applications: SAVORY AVOCADO TOAST WITH PEANUT SALSA MACHA: A nutritious twist on a popular favorite, featuring crunchy peanut salsa to add depth and texture. PEANUT BUTTER AND BANANA BREAKFAST QUESADILLA: A kid-approved classic that combines nutritious peanut butter with naturally sweet bananas in a whole wheat tortilla. JAMAICAN PEANUT PORRIDGE WITH CARAMELIZED BANANAS: A warm, comforting dish that brings global flavors to the breakfast table. MAKING CULINARY EXCELLENCE ACHIEVABLE Many schools may not have dedicated chefs on staff, but that doesn’t mean they can’t achieve culinary excellence. Thoughtful menu planning and strategic food placement can make a significant impact on student participation and satisfaction. The National Peanut Board provides guidance on integrating peanuts into breakfast menus while maintaining efficiency and cost-effectiveness.
ensures that peanut-based items are strategically placed throughout the menu, providing students with variety and consistency. OPTIMIZING SERVING LINE PRESENTATION The way food is presented in a serving line can enhance students’ perception of meals and encourage healthier choices. When incorporating peanut-based dishes, consider: COLOR AND TEXTURE: Combine vibrant fruits, whole grains, and peanut-infused dishes to create visually ap - pealing meals. PLACEMENT: Arranging menu items thoughtfully in serv - ing lines or grab-and-go carts can improve efficiency and maintain portion control. CUSTOMIZATION STATIONS: Allowing students to person - alize their meals with peanut toppings or mix-ins em - powers them to make healthy choices. LEVERAGING TECHNOLOGY FOR EFFICIENCY
Understanding the costs of menu items is key to maintaining a sustainable school breakfast program. Utilizing back-of-
house software that integrates production records, ordering systems, and nutrition analysis can streamline budgeting and ensure compliance with nutritional guidelines. Investing time in mastering these tools can lead to long-term savings and operational efficiency. GET STARTED WITH PEANUTS IN SCHOOL BREAKFASTS The National Peanut Board is committed to supporting school nutrition professionals in achieving culinary excellence while safely managing food allergens. The Power Up with Peanuts: Making School Breakfast Epic toolkit offers valuable resources, including recipes, best practices, and implementation strategies to bring peanut-powered meals to school menus. Download your free copy today.
One essential tool in menu planning is the cycle menu. A cycle menu typically spans a set number of weeks before repeating, allowing nutrition directors to streamline food purchasing and minimize waste. A well-planned cycle menu
Valeri Lea | Contractor, National Peanut Board Valeri Lea has over 25 years 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. National Peanut Board website
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IFPA CONNECTS K-12 SCHOOL MENU PLANNERS WITH PRODUCE
SUPPLIERS IN INNOVATIVE MEETINGS W ashington, DC – The International Fresh Produce Association X-Change, coordinating a series of virtual “speed dating” meetings that brought together produce companies and menu planners from several major-city U.S. school districts. Over two days, February 19-20, IFPA arranged for 12 school districts connected with just as many produce companies, totaling more than 150 meetings. (IFPA) recently hosted the School Foodservice Partner K-12 foodservice professionals are not only involved with menu planning, procurement and nutrition education for school children, they are also some of the largest volume buyers in foodservice. Many of this year’s participants represent the largest school districts in the nation, serving anywhere between 30,000 and nearly 1-million meals each day. Across the United States, 31 million children participate in the National School Lunch program each day, and students must leave their lunch line with at least one fruit or vegetable on their plate. Considering that schools must offer a variety of
produce options for students to choose from at lunch, as well as that many schools also offer breakfast, snacks, and an after-school meal program, there are significant opportunities for produce companies to service this customer. “K-12 schools are the ‘largest restaurant in town’, “said Andrew Marshall, who leads the association’s engagement with the school nutrition operators, as well as with IFPA’s wholesaler-distributor membership. “K-12 foodservice leaders are balancing many factors to build nutritious menus that appeal to school children. Our ‘speed dating’ program connects these
professionals directly to the produce industry, providing ‘line of sight’ to guide menu planning, procurement, and introducing these important operators to new and current fruit and vegetable offerings. Plus, with these meetings being virtual, everyone can participate from the comfort of their desk. There are few other opportunities that are as valuable and efficient.” Participating school professionals represented 12 different districts including: Atlanta Public Schools; Cypress-Fairbanks ISD (TX); Douglas County School District (CO); Eagle Mountain-Saginaw ISD (TX); Greenville County Schools (SC);
“This program provided a fantastic opportunity to focus on the fresh fruit and veggie choices that we are currently offering our students, while also learning about new and interesting produce that I did not previously know about. The virtual meetings enabled me to talk directly with numerous grower-suppliers, whereas at trade shows, I’m typically walking by each booth with minimal interaction. I came away with lots of new ideas for our menus for the coming months, and into next year and beyond.” FROM THE ATTENDING SCHOOLS & PRODUCE COMPANIES:
Little Rock School District (AR); Metro Nashville Public Schools; Montgomery County Public Schools (MD); MSD of Wayne Township School District (IN); NYC Dept. of Education (NY); Richmond City Public Schools (VA); and Southwest Foodservice Excellence/SLA Management (multi-state). “These conversations were eye- opening,” said Ty Erling, account manager for RPE, a potato grower-shipper based in Bancroft, WI. “I’ve been selling potatoes for 25-years, and talking with the school menu planners was definitely a learning experience. The volume of meals produced on a daily basis is wild. Plus, we’re excited about our baby potatoes for this customer segment - - easy prep, fast cooking, and kid-friendly sizes - - all make this a great option for schools looking to offer more scratch-cooked, healthy options.” Companies participating in this year’s School Foodservice Partner X-Change, included: DNO Produce, Dark Side Equipment, Gaia K-12 Software, Grimmway Farms, HMC Farms, The Mushroom Council, Steinbeck Produce/ Nature’s Reward, Okanagan Specialty Fruits/Arctic Apples, Cool School Fresh, RPE, LLC, Sunkist Growers, Taylor Farms, and the IFPA Foundation for Fresh Produce. “IFPA’s school-focused events have been a great way to connect school districts across the country with the people who grow their food,” said Jakob Smith, director of value-added sales for HMC Farms. “The virtual ‘speed dating’ sessions and the in-person interactions at the Foodservice Conference’s K-12 Summit are two prime examples, and we appreciate the opportunity to work together with the shared goal of increasing students’ access to fresh fruits and vegetables!” IFPA will continue to bring together school Foodservice professionals and the produce industry at this year’s K-12 Foodservice Forum at the Foodservice Conference in Monterey, CA. Over the 3-day program, attendees will tour produce fields and processing operations; participate in menu ideation and collaborative discussions with industry and school colleagues; and explore the IFPA Foodservice Expo.
Amy Faricy RD, SNS Manager of Menu Services Douglas County School District (Castle Rock, CO)
“This was my third year participating, and it has never disappointed. The structure of the meetings allows for a “straight to the point” conversation that is highly productive, while also encouraging a deeper dive into the types of information and resources that schools are looking for, from their produce partner.”
Logan Nicely Director of Healthy Solutions & Cool School Fresh Fresh Alliance
“This program provided a great way to have 1:1 meetings with new school contacts, and lay the foundation for future conversations. School foodservice directors are often very busy, so the 15-minute “speed dating” sessions are a great way to have meaningful conversations in a short period of time, without pulling anyone away for a full-day event or out-of-town conference. We are hoping we see some success stories and increased mushroom purchases this year, as a result of the meetings.”
Whitney Bateson MPH, RD Consultant The Mushroom Council/Mushrooms in Schools
SPOTLIGHT
RECIPE
Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR
Strawberry French Toast
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.
Ingredients 32 Servings / 64 Servings
• 3 lb / 6 lb Bread, whole-grain rich • 3 ¼ lb / 6 ½ lb Strawberries, fresh, sliced • 25 oz / 6 ¼ cs Milk, lowfat • 1 ¼ lb / 2 ½ lb Eggs, liquid, frozen • 1 tbsp / 2 tbsp Vanilla extract • 6 oz / 12 oz Maple syrup • 1 tsp / 2 tsp Cinnamon, ground
View nutrition information and download full recipe book here!
CRUMB TOPPING: • ½ c / 1 c Flour, all purpose • ½ tsp / 1 tsp Cinnamon, ground • ¼ c / ½ c Butter, unsalted • ¼ c / ½ c Brown sugar
BROCCOLI CHEDDAR SHEET TRAY OMELET
Ingredients 50 Servings • 5 lb Eggs, liquid, whole
STRAWBERRY SAUCE: • 3 ¼ lb/ 6 ½ lb Strawberries, fresh • 2 tsp/ 4 tsp Lemon juice Directions 1. Preheat oven to 375°F. 2. Spray a 4-inch full steam table pan (for 32 servings) with pan spray. 3. Cube bread. 4. Add strawberries and bread to a large container. 5. In a large bowl mix together milk, egg, vanilla, maple syrup and cinnamon. Toss bread mix with egg mixture until bread is coated. 6. Add bread and egg mixture to sprayed steam table pan. Cover and let sit for 2 hours or overnight. 1. In a small bowl mix together crumb mixture until pebble sized pieces have formed. Sprinkle over French toast bake. 2. Bake for 45-60 minutes or until egg is set. 3. Cut French toast 4 by 8. STRAWBERRY SAUCE: 1. Add whole strawberries and lemon juice to a steam table pan. 2. Cover and steam for 20 minutes. Remove from steamer and puree strawberries with immersion blender. 3. Alternatively, serve with an additional ¼ c of fresh diced strawberries
• 24 oz Milk, lowfat • 1 tsp Salt, kosher • ½ tsp Pepper, black, ground • 5 lb Broccoli, fresh, trimmed to f lorets • 1 lb Cheese, Cheddar, shredded • 5 lb Tomatoes, fresh, cherry • ¼ c Oil, vegetable Directions
1. Spray full sheet tray (for 48 portions) with vegetable spray. 2. In a large bowl or measuring container, mix together eggs, milk, salt, and pepper. Whisk well. 3. Place broccoli florets on sprayed sheet tray and distribute evenly. 4. Pour egg mixture over broccoli. 5. Bake for 20 to 30 minutes in a 350 °F oven until eggs are set. 6. Add shredded Cheddar cheese to the top of egg bake. Return to oven for another 10 minutes until temperature is 160 °F. 7. While the sheet tray omelet is baking, toss cherry tomatoes with oil and then place on a parchment lined sheet tray. 8. Bake for 10 to 12 minutes in a 350 °F oven, until tomatoes start to pop. TO SERVE: 1. Cut the sheet tray omelet into 48 portions (6 by 8 cuts for a 3 inch by 3 ¼ inch serving). 2. Top with a #16 scoop (¼ c) of roasted tomatoes.
NOTE: Package for breakfast in the classroom or grab and go.
NOTE: Keep warm for breakfast in the classroom or grab and go.
Grants in Your Corner Enhance Your School Meal Programs!
G rants are an amazing opportunity to boost your school meal programs but applying for grants can be very daunting. The first barrier is simply finding the time to search for available grants between serving breakfast and planning next month’s menu. Through - out my tenure in school nutrition, I have successfully applied for numerous grants with varying degrees of complex applications. I know how stressful it can be to apply for any grant, especially if you haven’t tried before. When looking for grants, focus on grants that can play a small role in your overall plan to create the school meal program of your dreams. This helps to hone in on the exact ask or need. For example, if you are wanting to enhance your school meal program’s culinary innovation, the first step would be to identify the needs of the kitchen equip - ment and school nutrition team. Your school district may have a grant writer to assist with these projects or check with a local community founda - tion about a grant writer. Either way, this is not a process you have to tackle alone. There are many resources and colleagues that can assist you along the way.
Check out these current grant opportunities!
Whole Kids Foundation Funding Topic: School Garden Deadline: March 5th APPLY HERE School Nutrition Foundation Funding Topic: Kitchen Equipment Deadline: March 12th APPLY HERE Fuel Up Funding Topic: Kitchen Equipment Deadline: April 2025 APPLY HERE Tarrah’s Tip: Before applying for a grant make sure to find your school district’s tax exempt Kroger Community Grants Funding Idea: School Food Pantry or Summer Meals Deadline: Accepted All Year APPLY HERE Wal-Mart Spark Good Local Grants Funding Idea: School Food Pantry or Supper Meals Deadline: Accepted All Year APPLY HERE status form. The finance director should have this form with the correct tax identification number.
Toshiba Funding Idea: Pair with Farm to School Efforts Deadline: October 1st of each year APPLY HERE Cliff Family Foundation Funding Idea: Wellness or Sustainability Initiatives Deadlines: March 1st and August 1st of each year APPLY HERE Tarrah’s Tip: Work with local community organizations to boost your grant application. The more you show how it will impact the community, the stronger the application is! The Fruit Tree Planting Foundation Funding Idea: Farm to School Programming Deadline: Accepted All Year APPLY HERE
The Lunch Box Funding Topic: Salad Bars Deadline: Accepted All Year APPLY HERE
No Kid Hungry Funding Topic: School Breakfast Program and/or Summer Feeding Programs utilizing Non-Congregate Sites. Deadline: Accepted All Year APPLY HERE
Tarrah Westercamp | Westercamp Consulting LLC Tarrah is owner of Westercamp Consulting LLC helping school districts and organizations reach more students with healthy meals and innovative programming. Tarrah is a Registered Dietitian with over a decade of experience in child nutrition programs encompassing USDA regulations, meal pattern requirements, school food service operations, obtaining stakeholder buy-in, and innovative implementation strategies to increase meal access to students. Tarrah holds a master’s degree in food and nutrition from Ball State University. In her free time, Tarrah enjoys spending time with her husband, John, traveling, cooking, and sipping hazelnut iced coffee.
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Cheese Sauces: approximately 50% less sodium than original products.
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.
Mac & Cheese: approximately 25% less sodium than original products.
LEVEL II, REDUCED SODIUM CHEESE PRODUCTS
Our Reduced-Sodium Cheese Sauces and Mac & Cheese products make it simple to serve up student favorites without sacrificing quality or taste. Crafted with all the things you love, like real cheddar cheese and whole- grain rich pasta, and without the things you don’t, like phosphates and artificial flavors.
2025 CRAVE COMPETITION Our K-12 Crave Contest is back! Scan the QR code to see which school districts’ recipes were selected to be in the 2025 Crave Collection Cookbook, and starting April 1, you can vote for your favorite recipe. Stay up to date at www.jtmcravecompetition.com!
To request samples, please contact your J.T.M. regional or broker representative.
www.jtmfoodgroup.com/k-12
SY 25-26 Product Guide
SY 25-26 Commodity Calculator
2025 Crave Competition
800.626.2308 | jtmfoodgroup.com
SERVED GRANT ZONE HIGHLIGHTING SCHOOL NUTRITION GRANT OPPORTUNITES
Apply for a Fuel Up Equipment Grant Application Opens on March 11, 2025!
H ere’s what this offer is all about: America’s dairy farmers and GENYOUth are committed to end student hunger by ensuring every child has ac - cess to the nutritious meals they need to thrive. Through Fuel Up Equipment Grants, schools can apply for nutrition equipment that drives in- novation in school meal programs—especially school breakfast—helping to increase student participation and fuel success in the classroom and beyond. Throughout the history of this offer, 26,000 schools have been awarded with over 24 million students positively impacted.
This year’s offer includes a choice between “Mobile Meal Carts” equipment, or “Healthy Start Smoothie” equipment—the equipment is intended to support school nutrition professionals in creating innovative school meal programs that are proven to increase student participation, helping more students have access to daily nutritious meals in their school. To assist you in implementing innovative school meals, Fuel Up offers supporting resources and step-by-step guides on launching Grab-and-Go style meals, smoothie programs, and more on their web - site at FuelUp.org.
*Regional exclusions may apply.
Learn more and apply for a Fuel Up equipment grant at FuelUp.org/Grants.
2 EQUIPMENT PACKAGES AVAILABLE!
Healthy Start Smoothie Equipment Jump start a smoothie program in your school with the healthy start smoothie equipment option.
Mobile Meal Carts Equipment Get meals to students anywhere with the mobile meal carts equipment option.
SERVED INDUSTRY ADVERTORIAL CONTENT FROM INDUSTRY LEADERS
REAL MENUS. REAL INGREDIENTS. REAL SIMPLICITY. POWERED BY GAIA.
BY SOUHA ALAMEDDINE
C upertino Union School District is passionate about serving fresh and delicious meals that students love. They’re setting a new standard in scratch cooking, while also efficiently managing large-scale production. Gaia is key to their success, simplifying the process of creating, configuring, and scaling recipes without the usual administrative headaches.
• Built for Culinary Creativity – Choose real ingredients, adjust recipes, and customize for student preferences. • Scalable Without Losing Integrity – Auto-adjust portions from 100 to 10,000 meals while tracking nutrition, compliance, and cost. • Seamlessly Menu-Ready – Add scratch recipes to district-wide menus in one click, with instant compliance validation.
We’re showcasing real recipes from Cupertino Union School District—built and optimized using Gaia’s Recipe Builder. Click the recipes below to view!
Coming Soon! We’re excited to bring you an interactive session featuring how Cupertino Union School District uses Gaia to build, configure, and scale scratch-made meals across their schools. Join the Gaia Collective and get an inside look at their process— from recipe creation to full-scale production—and learn how your team can easily achieve the same culinary excellence.
Souha Alameddine CEO, Gaia
Influenced by my personal health journey, I founded Gaia Software to provide solutions for school nutrition teams that remove administrative hurdles and empower them to focus on the students.
SIGN UP HERE!
Email: souha@gaiak12.com https://www.gaiak12.com/
PODCAST Spotlight
Zee Zees | Making Healthy Food Fun & The Fight to End School Meal Debt
https://www.youtube.com/watch?v=0DLPieD05UE&t=13s
Join Marlon as he chats with Tara Sharpe and Kristine Buyers at the Zee Zees HQ in Michigan. The trio discusses Zee Zees’ innovative approach to school nutrition that combines fun branding, product development, and tailored solutions to meet the unique needs of School Meal Programs. Learn how Zee Zees is committed to creating engaging products that not only adhere to nutritional standards but also appeal to students, ultimately boosting participation in school meal programs. The conversation delves into Zee Zees’ expansion of product lines and their focus on understanding market trends to better serve their customers. The discussion also highlights the company’s sales strategies, marketing efforts, and their commitment to corporate social responsibility initiatives that help alleviate meal debt in schools called Grab the Tab where they will be paying off $100K with of meal debt across the country.
46 MIN |
LISTEN ON SPOTIFY
SCHOOL LUNCH DEBT RELIEF GRANTS
GRAB THE TAB
SCHOOL LUNCH DEBT RELIEF
Share Your Story! Zee Zees’ “Grab The Tab” School Lunch Debt Relief Grant is expanding in 2025, offering over $100,000 in cash grants and product donations to help K-12 schools address meal debt nationwide. Tell us how paying off your school’s lunch debt would make a difference in your community. Applications Open MARCH 5 - 19, 2025 Learn More & Apply At ZZGRABTHETAB.COM
ZEEZEES.COM
PODCAST Spotlight
Beyond Cool School Cafe: The Power of Prime
https://www.youtube.com/watch?v=RgjICg5QZBk&t=6s
In this episode, Marlon sits down with Joe Guadagnino who shares his journey from the fast food industry to leading Cool School Prime, a program that enhances the K-12 food service experience through reward points and rebates. The discussion highlights the importance of nutrition in schools, the evolution of school meals, and the power of collaboration in the K-12 space. Joe emphasizes the significant impact of Cool School Prime, which has already provided millions in rebates and points to school districts, ultimately benefiting students and their meal programs. In this conversation, the speakers discuss innovative solutions for school districts, focusing on the value-added services provided by Buyers Edge and the introduction of AI technology in school nutrition. They share personal stories and reflections on faith, emphasizing the importance of community and support in their work. The conversation concludes with a look towards future goals for the Cool School Prime program, aiming to expand its reach and impact in the school nutrition sector.
55 MIN |
LISTEN ON SPOTIFY
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PODCAST Spotlight
Innovating School Nutrition: The Trailblazer Awards
https://www.youtube.com/watch?v=xGd9kMSA0wg&t=1s
In this episode of the Next Up Podcast, produced by NxtGen Network, host Marlon Gordon welcomes guests Jenna Kaczmarski and Shani Hall to discuss the importance of innovation in school nutrition. The conversation revolves around the Healthy Meals Incentives Initiative and its impact on school meal programs. They delve into the significance of the Trailblazer Awards, administrative reviews, and how school meals can positively influence children’s nutrition. The discussion also highlights the importance of local sourcing and community partnerships in enhancing school meal programs. Tune in to learn more about innovative approaches to school nutrition, fresh food initiatives, student engagement in nutrition education, and the value of community collaborations. The speakers also share their insights on the challenges, successes, and future plans for improving school nutrition programs.
46 MIN |
LISTEN ON SPOTIFY
Fuel Student Success with Peanuts!
Start your school day strong with peanuts! The Peanut Power: School Breakfast Toolkit equips you with recipes, marketing materials, and strategies to boost breakfast participation and meet nutrition goals. Peanuts deliver protein, flavor, and versatility to energize students and your program.
Visit NationalPeanutBoard.org to download the toolkit and power up your breakfast program!
PODCAST Spotlight
Butterball | Animal Care & Wellbeing
https://www.youtube.com/watch?v=mvehvlX0gxY
Discover the inside scoop on Butterball in this episode of the NextUp Podcast! Marlon dives into a fascinating conversation with Dr. Alice Johnson and Frank Samuelson from Butterball, uncovering the company’s dedication to animal care & wellbeing, food safety, and cutting-edge turkey products. Learn about their transparent auditing practices, the role of antibiotics in turkey farming, and why turkey is gaining popularity in K-12 school meals. Plus, hear about Butterball’s community initiatives, their American Humane Certification, educational programs, and future research plans. Packed with expert insights and fun turkey trivia, this episode is perfect for food enthusiasts and industry professionals alike.
46 MIN |
LISTEN ON SPOTIFY
for ignite 2025 in san antonio July 13, 2025 7pm-midnight Cowboys Dancehall 3030 NE Interstate 410 Loop, San Antonio, TX 78218 Y'all are invited to the most exciting night of the year! Get ready to kick up your boots and join us for a Western-themed extravaganza —cowboy and cowgirl attire encouraged! �🁢� We’re starting the night with a bang—an exclusive surprise guest on the Next Up Live talk show to get the party rolling! �� Then, hold on tight for next-level bull riding, line dancing, and performances by professional dancers that’ll keep you on your toes! But that’s not all! We’ll be announcing the winners of the 2025 Innovation Awards and the 2025 Recipe Trendguide People’s Choice Award ! �🎉� RSVP below and get ready for a night to remember! See you in Texas!
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C ulinary excellence in child nutrition programs can be expressed in many ways. For many, it means preparing as much food as possible in-house, focusing on fresh and local ingredients, and incorporating the flavors and menu item preferences of all students in the school while meeting or exceeding the nutrition program requirements. This commitment to high-quality, student-centered meals requires skill and creativity, where trained culinary professionals can make a significant impact. By bringing a chef’s perspective into school nutrition programs, districts can enhance their ability to craft meals that are not only nutritious but also flavorful, appealing, and culturally relevant. COOKING U REDEFINING CULINARY EXCELL The Role of Chefs in School Nutrition Menu Innovation and Student Engagement Chefs play a key role in designing menus that excite and engage students by incorporating fresh ingredients and global flavors. This makes the dining experience more inclusive and re - flective of the student body. Furthermore, by involving students in the menu creation pro - cess—through taste tests, feedback surveys, and recipe contests—chefs build enthusiasm and ensure meals align with student preferences. Training and Empowering Kitchen Staff Chefs often conduct hands-on training sessions, teaching staff how to efficiently prepare scratch- cooked meals, manage food safety, and work with fresh, whole ingredients. Training can foster a cul - ture of confidence and creativity, enabling staff to
deliver high-quality meals consistently. Supporting Your School Nutrition Culinary Excellence
Chefs are transforming how school nutrition pro - grams approach food, blending professional cu - linary expertise with a passion for nourishing the next generation. Their role goes beyond simply preparing meals; they are catalysts for innovation, creativity, and excellence in school kitchens. Elevating School Meals Chefs bring a unique skill set to school nutrition pro - grams. By utilizing advanced cooking techniques and focusing on scratch-made recipes, chefs can elevate traditional school meal staples into restau - rant-quality dishes. For example, roasting vegeta - bles with olive oil and fresh herbs can enhance fla - vor and presentation.
The Culinary Institute of Child Nutrition (CICN) supports you through free resources, training, and technical assistance to help school nutrition professionals implement and advance culinary operations in school kitchens. Browse the CICN website for more information about how to attend our monthly culinary webinar, listen to our Mix Up podcast, watch school culinary videos, participate in online culinary training on the iLearn platform, and subscribe to our newsletter. Contact our help - desk by email at helpdesk@theicn.org or by phone at 800-321-3054. We’re here to help you advance toward your school culinary operations goals.
Acknowledgment: Chef Chela Cooper, Mid-Atlantic Regional Culinary Implementation Specialist, CICN, contributed to this article.
Dr. Kymberle Gordon | Research Scientist, Institute of Child Nutrition, Applied Research Division Dr. Gordon, a research scientist at the Institute of Child Nutrition’s Applied Research Division, has nearly 10 years of experience in nutrition, teaching, and research. Her work focuses on implementing the Healthy School Meals for All Policy, using social media for child nutrition training, and developing Competencies, Knowledge, and Skills frameworks for school chefs and nutrition directors. Passionate about the value of healthy food and physical activity environments, she has worked primarily with low- income, rural communities in the Southeastern U.S. Dr. Gordon holds an M.S. in Kinesiology and a Ph.D. in Nutrition and Hospitality Management, specializing in Community Nutrition and Physical Activity.
UP SUCCESS LENCE IN SCHOOL NUTRITION
ADDITIONAL TOOLS FOR SUCCESS
The Child Nutrition Recipe Box The Child Nutrition Recipe Box (CNRB) offers quantity recipes from USDA and State agencies nationwide that can be standardized for your child nu - trition program. Each recipe includes meal pattern crediting and nutrient information, HACCP guidelines, and scaled ingredients for 50 and 100 por - tions. Search by meal components, vegetable subgroups, sodium content, cook time, cooking method, etc. Explore this free online resource on the CNRB website. The Mix Up Podcast The Mix Up Podcast, by the CICN, features interviews and stories from chefs working for and with school districts from April 2020 through the present. Stream episodes on the ICN website or your favorite podcast plat - form. Check out the collection of interviews and episodes at iBites Podcast. Grab & Go Recipe Collection Looking for options for delicious nutrition to go? This 20 Grab & Go Recipe collection offers simple, appealing USDA foods menu items. Each recipe includes crediting details, HACCP guidelines, ingredient quantities for 50 and 100 servings, and illustrations for step-by-step assembly of individual portions for grab-and-go packaging. The recipe collection can be accessed The Culinary Quick Bites Training Series is a collection of over 50 brief cu - linary trainings for school chefs, managers, or culinary leads to present to school kitchen staff. Each training has a step-by-step guide for how to set up and deliver the training, includes a brief skills video by a CICN chef, and is designed to support on-the-job training for school nutrition profession - als who cook in school kitchens. Topics cover Basic Food Prep Skills, Basic Cooking Techniques, Knife Skills, and Flavor Development. All are available on the CICN’s website. from the CICN page at Grab-and-Go. Culinary Quick Bites Training Series
ICN Website
Dr. Jane Peterson, RDN | Research Scientist, Institute of Child Nutrition, Applied Research Division Dr. Peterson, a research scientist at the Institute of Child Nutrition, Applied Research Division, has over 35 years of experience in nutrition, teaching, and research. Her current research focuses on assessing the culinary training needs of child nutrition professionals, developing Competencies, Knowledge, and Skills for School Chefs, and exploring the challenges of serving local foods in rural school districts. Passionate about promoting healthy eating to support learning and health, she is committed to enhancing child nutrition programs. Dr. Peterson holds an MS in Nutrition and a Ph.D. in Biological Sciences with a focus on Human Nutrition.
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