Food & Health Inspiration
Food & Health Inspiration
= PARTICIPATION Preparation + Presentation
the pandemic caused such a disruption, there were still schools that were actively striving for the 30% Incentive Program, and 62 SFAs applied in Year 2. Our goal is to see participation continue to grow each year, and we have the best possible partners advocating for the continuation of this program. There are so many resources available now to help districts and industry partners participate. Stay tuned to see how successful this program becomes for Years 3 and beyond! FARM TO SCHOOL RESOURCES: 30% Summit (featuring videos on Buying Local, Selling Local, 30% Documentation, and more) NYSNA Celebrates Farm to School
directors in Wayne county showcase local food from their county specifically. There are Junior Chef challenges, school gardens, farmers markets, bilingual cooking and gardening videos, and more. Even during a pandemic these programs have not slowed down. Directors have been finding ways to incorporate farm to school into the remote meals and even creating meal kits with recipes that families can make together. We also have a very passionate and active Farm to School Committee. The committee members contribute articles for our quarterly publication, Fresh Bites , with the most amazing stories, pictures, and videos. A couple of committee members wanted to share why farm to school is so important to them: “Farm to School is a win-win for students, farmers, and the community. I grew up on a farm and love working both on a district and state level to bring local fresh products to students as well as education on how food grows. Not only does it provide delicious food to students, it also opens them up to future interests and career opportunities.” Julie M. Raway, MPH, RDN, CDN, SNS, FAND, Registered Dietitian / Broome Tioga BOCES Food Services “Farm to school is a triple win. Through their purchasing power, schools have an incredible opportunity to foster economic growth for regional farmers and food producers. Win! Students have greater access to fresh, healthy food — something particularly important in communities that suffer from high rates of nutrition-related diseases. Win! Through education, the school community is afforded the opportunity to forge a deeper connection to the source of their food, hopefully cultivating a lifelong healthy relationship with food and agriculture. Win!” Cheryl Bilinski, Agricultural Economic Development Specialist, Cornell Cooperative Extension
Plate Presentation
F2S Award Highlights
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audience, this doesn’t mean that they have to eat with us. We must give students a reason to eat with us. If our food is colorful, fun, and made with pride and love then the students will eat and keep coming back for more. Our formula is: Preparation + Presentation = Participation. This is such a simple formula. If you visualize the serving line ahead of time and think about the colors of the rainbow for both fruits and vegetables, then you have completed Step 1 ! Step 2: Be creative with your selections and prepare them so they will be fun and attractive to your buyer. Step 3: Once you are successful with steps one and two then your participation will increase. Your food will be so vibrant with color! It will be irresistible and everyone will want to eat!
School District of Pickens County, SC Lisa Hayes
All humans “eat with their eyes”. We know that our enjoyment of food is about more than how it tastes, which makes some believe we eat with our tongues. However, research in fact shows that it is our eyes leading the way, our tongues merely follow. People’s perception is typically dominated by what their eyes see. Food presentation is the most important aspect of capturing a person’s dining attention. In order for one to select a particular food to eat, the item must first look appealing to them. Once they select it, the food quality such as taste, texture, and temperature then becomes the most important aspect of what is on the plate. Our Foodservice Director, Jenaffer Pitt, always tells us to think of the colors of the rainbow when preparing our food. She encourages us to make our displays full of color. She also says that even though our students are a captured
Here in New York State, we love to celebrate Farm to School. Each year we partner with the NYS Department of Agriculture and Markets for the Farm to School Partnership Awards! Some of the projects that have been created around the state are just so innovative and unique. From creative student taste testing events to farm to school food trucks, directors and partners are redefining the way we think of school meals. Throughout the state there are districts that showcase NY Thursdays, where districts strive to provide a meal created with all NY items. On Wayne Wednesdays all food service
New York School Nutrition Association Executive Director Jennifer has been in association management since 2011 and the Executive Director of the New York School Nutrition Association since 2014. Under her leadership the NYSNA has been recognized for various achievements and has seen considerable growth. She is a national 40 under 40 award recipient, an amazing talent scout and an expert in the areas of administration, governance, iced coffee, and Harry Potter. Her keys to success can be summarized by the following phrases: “Work smarter, not harder;” “Be intentional;” and “Your Attitude Determines Your Altitude.” Jennifer Martin, MBA, CAE
Liberty High School Food Service Manager; School District of Pickens County, SC Lisa was a restaurant owner before taking the leap to school foodservice and she is so glad and grateful that she did. “As challenging as it is to get kids to eat, I find that with the knowledge frommy previous position, along with the creativity of the ladies I work with and the freedom to think outside the box we are able to bring some color and fun to lunch time. I enjoy my job the most when we can get kids to try new things,” says Lisa. Lisa Hayes
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