Operator Award Finalists Here are their stories:
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Provo City School District Provo, Utah
Seattle Public Schools Seattle, Washington
How they got here: Using a simple & inexpensive tool used to intice children to eat fruits and vegetables What we love: Putting creativity into the staff’s hands - empowering them to take ownership in the program In their words: We utilize what is available to us as an operator using a very large portion of our commodity dollars in the USDA Dod Flavors program for fresh fruits and vegetables. We work with local growers when we can bringing in items that at times are grown within 10 miles of our schools. Each of our schools have been given a tool box full of simple cookie cutters and carving tools to help in creating simple and or elaborate additions to their lines. We have managers that create beautiful fruit carvings and simple fruit and vegetable art to entice the students to try a new fruit or vegetable, or simply to create an eye catching “finger salad”, or strawberry tart. Anyone can slice watermelon in to wedges but when watermelon is available we put watermelon pizza on our menus, in fact we have a day during Summer Meals in June dedicated to showing our Summer meals kiddos that we think they are “One in a Melon” where we will be making our pizzas once again. We know that our students eat with their eyes first!
How they got here: Purchasing and menuing local beef, dairy, and seafood products What we love: Addition of cultural dishes to the menu to expand a student’s palettes In their words: Seattle public schools is running a robust farm to school program for a large district. Purchasing not just local produce but also local beef, dairy and seafood creating amazing dishes like carne asada bowl, adobe mushroom congee and crab and shrimp roll. Seattle public schools culinary services prides itself on introducing students furthest away from educational justice have an opportunity to experience cultural dishes and ingredients that might not be available in their communities.
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