CONTENTS
International Fresh Produce Association
Stefanie Giannini
06
16 K12 School Forum
FROM OUR PARTNERS
It’s All About the Pants
J.T.M. Food Group
5
Back to School Shopping for School Nutrition Professionals
International Fresh Produce Association Foodservice Conference & Expo Recap
AmTab
11
Woodles
15
Red Gold
23
22 From the Show Floor at SNA’s Annual National Conference 28 Podcast Spotlight New episodes featuring industry leaders from across the country!
10 Creating a Safe Dining Experience by Amanda Lambrechts 12 Back to School: Prioritizing Healthy Habits During a Busy Season by Marta Shand 14 Stay Sharp & Boost Your Mind with Peanuts with The Peanut Institute
Cargill
25
International Food Solutions
27
LINQ
29
K12 Cool Trends
31
Kraft Heinz
35
Traulsen
37
Institute of Child Nutrition
39
National Peanut Board
41
Hey Readers! We want to hear from you!
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NxtGen Network
Pisanick Partners
20
32
#THISisSchoolMeals
Edible Education
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Welcome to our column featuring bites of nutrition
Check out the incredible meals that programs across the country are feeding their students!
knowledge and insight for your team’s menu creation needs
https://vimeo.com/507344887
36 Monnet R-1 School District: From Farms & Greenhouses to Students’ Plates Fresh Content from Foodservice Director Quarterly 38 #UnapologeticallyYOU Developing the Leader Within by Mary Ellen Gilliam
40 Supporting Our Cafeteria Heroes with AmTab 42 Pistachio Energy Bites Bites with Applewhite
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FROM THE EDITOR
BACK-TO-SCHOOL Heroes
It is hard to believe that we are already back to school for the 2024-2025 school year; it seems like we were just celebrating the completion of last school year! Although it can be sad to see summer come to an end, there is something so exciting about a new school year beginning. Hopefully everyone is heading back well rested, rejuvenated, and ready to tackle another successful school year of feeding students nutritious and delicious meals! Dive into this edition of Served to make sure you start the school year STRONG!
https://vimeo.com/1008145024?share=copy
-Stefanie Giannini, EDITOR-IN-CHIEF
Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET
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Watch the ANC Crave Competition Recap!
Imagine The Possibilities Looking for inspiration? Check out all the recipe ideas and products we presented at ANC in Boston. From globally inspired recipes like Chicken Tikka Masala and Beef Birria Tacos to creative speed-scratch recipes like Chicken Pot Pie Filling and Beef Pot Roast Bites, these recipe ideas will help transform your serving line into a dining destination.
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Back-to-School Shopping For School Nutrition Professionals:
BY STEFANIE GIANNINI
B ack-to-School Shopping” is a says this type of shopping is only for students? You know who also needs to start the school year fresh? School nutrition professionals! And I’m not talking about your basic food service uniform. Since the field of school nutrition can be very operational and functional; it’s easy to think there is no place for fashion, but that is a silly lie we tell ourselves! School nutrition profession- als deserve to have the latest “drip” (What is drip? Refer here ) that is both functional and fashionable! If you don’t think that these two things can exist, or that you have to spend a fortune to feel good at work, think again! phrase typically associated with students purchasing new sup- plies and clothing to start the new school year fresh. But who In the food service world, there is a bal- ancing act of looking professional while being comfortable enough to work in kitchens, walk the floor at a food show, or run from one building to another. Focusing on pant selection is a great way to balance these two needs in a creative way even if you do have to wear a specific shirt/blouse or shoe for work. Why Pants? The key to finding great pants as a school nutrition profession- al is making sure they provide flexibility and mobility while also maintaining a classic “office” look (but with a twist!). The key ingredients to these types of pants are Nylon, spandex, and or elastane within the fabric listing; and if polyester is included, you will have less wrinkling! The options on the next page, starting with most expensive to least expen- sive, will give you some great ideas for being fashionable and functional in a professional way!
“
BACK TO SCHOOL SHOPPING FOR SCHOOL NUTRITION PROFESSIONALS
ATHLETA AND LULULEMON $$$ COST
Women: These Pinnacle High Rise Trousers are the perfect wide-leg pant that allows you to move and groove in comfort!
VIEW HERE
Men: These trousers will give you a sleek look while allowing you easy movement and comfort. The best part? They come in so many colors!
VIEW HERE
GAP $$ COST
Women: These women’s CashSoft Trousers provide a classic trouser look while incorporating 20% nylon for that stretch that allows you to move freely!
Women: For a slimmer fit, these MidRise Bi-Stretch Slim pants are a great op- tion since they are designed to stretch!
Men: These Men’s Hybrid pants in Slim Fit are pretty self-explanatory; they’re meant to be worn for work and play!
VIEW HERE
VIEW HERE
VIEW HERE
IT’S ALL ABOUT THE PANTS
WALMART $ COST
Women: If you like the paper bag waist style but don’t want a slim fit, these are a great wide version for a paper bag waist pant!
VIEW HERE
Men: Dickie’s Pants are a classic brand for comfort- able workwear and these pants are no exception!
VIEW HERE
(THIS PAGE) PHOTOS COURTESY OF WALMART
Bonus Tip: Once you find a brand, style, and fit you like, branch out of the usual black, gray, and navy options. Many of these kinds of pants come in various fun colors, which will make your outfits pop! When it comes to back-to-school shopping, you truly have to be open-minded and try on various kinds of clothing to find what works best for you and your body. Stick to what makes you feel comfortable and confident so dressing for work is the least of your worries!
Women: These paper bag waist pants are a fun pant style to dress up your outfit while allowing prop - er movement and flexibility!
VIEW HERE
Check out Stefanie’s article in April’s issue, Nice Drip, and follow her fashion account on Instagram and TikTok at @Trovare_Fashion
READ ARTICLE
Stefanie Giannini, MA, SNS | IVATI, Founder; Director of Food & Nutrition Services (IL) Stefanie Giannini, founder of IVATI, is a speaker, educator, and content creator on a mission to inspire and cultivate every individual’s identity and development as a leader; she holds a fierce passion for personal and professional growth, critical reflection, and building quality relationships. Stefanie holds a Bachelor’s in Food & Nutrition Management from Arizona State University and a Master’s in Organizational Leadership and Learning from George Washington University. In addition to her work with IVATI, she works in the school nutrition industry as the Director of Food & Nutrition Services for a K-8 school district in the Northwest suburbs of Chicago.
Creating a Safe Dining Experience Managing Food Allergies and Special Diets in Schools
A s a K-12 school nutrition professional, ensuring that every student receives safe and nutritious meals tai- lored to their needs is a top priority. With the increas- ing prevalence of food allergies and dietary restrictions, our role has evolved to include meticulous planning and proactive measures. By adopting a comprehensive approach to managing food allergies and special diet requests, schools can create an inclusive dining envi- ronment that supports the health and well-being of all students. The foundation of effective allergy and diet man - agement begins with thorough documentation and communication. We require detailed medical infor- mation from parents or guardians,
sponsive. Additionally, we provide training for our kitchen staff on food allergy awareness and proper handling proce - dures to prevent cross-contamination. This ensures that all team members are equipped with the knowledge needed to manage allergens effectively. To address special diets, we do our best to keep the al- ternate options as similar to the scheduled menu items as possible. Our goal is for our students to feel like they are still receiving an entree that is similar in nature to their peers, while still accommodating their unique
needs. At second- ary schools, we strive to offer mul - tiple options per day like is offered on the regular serv- ing lines. Monitoring and feedback are crucial to refining our food service practices. We welcome feedback from our cafeteria managers, parents and students. This feed- back helps us identify areas for improvement and adapt our strategies accordingly. By staying vigilant and responsive, we ensure that our food service remains safe and inclusive for all students.
including specific allergies or dietary restrictions. In our district, we recent- ly created a Google Form for parents to fill out to help us un - derstand specifics of their child’s dietary needs (ie. if they have an egg allergy, do they only need to avoid egg products or all products with eggs as an ingredi- ent?, etc.) This informa- tion is then reviewed in collaboration with school nurses to create individ- ualized meal plans. We then compile the list of all students on a Google drive that is shared with
In conclusion, managing food allergies and special diet requests requires
our school nurses and cafeteria managers. This process ensures that we accurately understand each student’s needs and can implement appropriate accommodations. Communication plays a pivotal role in our approach. If a student requires a special menu (ie. gluten free), we loop the parents, nurse, and cafeteria manager in an email with the menu and protocol we will be following. We actively engage with families to discuss their child’s dietary needs and any updates regarding their condition. This ongoing dialogue helps us stay informed and re-
a coordinated effort between school nutrition staff, fami - lies, and health professionals. By implementing thorough documentation procedures, fostering open communica- tion, and continuously evaluating our practices, we can cre- ate a dining environment where every student feels secure and valued. Our commitment to these principles reflects our broader mission to support the well-being and success of every student in our care.
Amanda Lambrechts, MS, RD | Perry Township Schools Amanda Lambrechts, MS, RD is a dedicated registered dietitian with a Master of Science degree in Family and Consumer Sciences. Prior to joining the school nutrition world, Amanda had a diverse background which included clinical nutrition, adjunct instruction for South Dakota State University, retail dietetics, and private practice eating disorder counseling. Her work led her to being named South Dakota’s Recognized Young Dietitian of the Year in 2019. When the world shut down in 2020, Amanda’s school nutrition career began at Perry Township Schools in Indianapolis, IN. Most of her days are filled with menu writing, nutrition analysis, and recipe development. In her free time, she enjoys running with her energetic dog, Luna.
See Your Cafeteria’s Potential – Free Design Blueprint
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Back to School: PRIORITIZING HEALTHY HABITS DURING A BUSY SEASON
BY MARTA SHAND
A s the school year begins, it is an ideal time for Nutrition and Hospitality staff to reset their healthy mindset. With routines becoming busier and more demands on your time and energy, it is es- sential to prioritize wellness habits such as staying hy- drated, eating balanced meals, getting quality sleep, and practicing self-care. We all know what we should be doing, but the challenge lies in finding practical tools to implement these healthy habits. Here are a few strategies to try: COMMITMENT It all starts with you. Take an index card and document your health and wellness goals. Set achievable goals and keep them visible—perhaps on a Post-it note on your refrigerator or in your journal. Commit to priori- tizing your health this year. ACCOUNTABILITY If it helps, share your goals with a friend or family member and invite them to join you on this healthy path. Social media can also be a powerful motivator; posting your activities can inspire both you and others, while also providing a way to track your progress.
STRESS MANAGEMENT Managing stress is challenging, especially with the in- creased workload of the back-to-school season. Con- sider adding these strategies to your healthy toolbox: practice mindfulness, deep breathing exercises, plan time in nature, and take short walking breaks through- out your day. However, what does it really mean to be mindful? Mindfulness is the ability to focus on something for an extended period. You can practice mindfulness through breathing exercises, meditation, or mindful walking. Always seek mental health support if needed. ASSERT YOURSELF Can you say “No”? Always saying “Yes” may seem like a way to keep the peace, avoid conflict, and en - sure the job is done right. However, it may lead to inner conflict as your needs are placed sec - ond, which can result in stress, anger, and resent- ment. Remember, your health and well-being are priorities. Give yourself permission to say “No.”
If you want to tag #Makingtheeffort I will cheer you on!
COME PREPARED Set yourself up for success by not leaving home without snacks, wa- ter, and meals to support your needs throughout the day. Un- healthy food choices often hap- pen when time and options are limited, and quick nourishment is needed. When packing a snack box, choose something you enjoy and will actually eat. Fruit, nuts, and cheese are always good op- tions, or perhaps you prefer veg- gies with hummus and a jerky stick. Smoothies are another ex- cellent choice for a midmorning nutrient boost. SLEEP STRATEGIES Looking to improve your sleep routine? Start by keeping a writ- ten log of your sleep schedule for one or two weeks to assess how much or how little sleep you are getting. Use this data to improve your sleep quality by maintaining a consistent sleep routine, lim- iting screen time, lowering the thermostat a few degrees, man- aging worries by jotting them down, and setting them aside to address the next day when you are fully rested.
Happy National Wellness Month!
Marta Shand | Beaumont Unified School District Marta Shand is an advocate for wellness and promotes healthy habits to her students, staff and community. She has spent 24 years holding management positions in the field of Nutrition including time in both Healthcare and School Nutrition settings. Currently a Director of Child Nutrition Services at Beaumont Unified School District where she is committed to expanding the Nutrition Advisory Council (NAC) Classes and the Student Wellness Committees. Marta Shand holds a BS in Dietetics and has been awarded the Health Advocate Award by Coachella Valley Health Collaborative.
Stay Sharp & BOOST YOUR MIND WITH PEANUTS
The almighty peanut offers so many benefits for overall brain and mental health!
BY THE PEANUT INSTITUTE
A chieving your peak mental performance doesn’t hap- pen by accident. It takes the right combination of diet, exercise, and other healthy habits. But it all starts with the fuel we give our bodies. Peanuts and peanut butter provide a unique combina- tion of healthy fats, vitamins, minerals, protein and more that can help support your health in both body and mind. And the best part? They can do it all with just a small dai- ly serving — which means they’re also time-saving and cost-effective. PROMOTING BETTER FOCUS Have you ever been in a meeting or class and found it hard to concentrate? It could be because your body’s missing out on the energy it needs to focus. Peanuts contain protein, fiber and healthy fats, which classifies them as an ‘energy dense food.’ Those nutrients can help power our bodies, while keeping us mentally fo- cused on the task at hand — instead of thinking about the next meal. SUPPORTING YOUR MENTAL HEALTH A 2014 study on mice found that an antioxidant in pea- nuts, known as p-coumaric acid, helped to reduce stress and anxiety. Researchers noted that the antioxidant could even have similar stress-reducing effects as some of the leading anxiety-reducing drugs. 1 In 2021, University of Barcelona researchers studied the potency of peanuts’ mental health abilities with a group of college students ages 18-33. They found those who regularly consumed peanuts and peanut butter experienced improved memory function, as well as de- creases in anxiety, depression and stress. 2 IMPROVING BRAIN HEALTH Of course, keeping our brains healthy is the surest way to better mental performance (which is a ‘no-brainer,’ if you will). And if that’s your goal, research suggests you might want to take your peanuts with the skin on. Authors of a 2016 study found that eating peanuts
with the skins improved both cerebrovascular function (which supplies blood flow to the brain) and cognitive func - tion in men and women. The authors also noted the results were likely due to the bioactive compounds found within the peanut skins. 3 STRENGTHENING COGNITION WITH AGE Cognition includes just about everything we depend on our brains for, from learning and recalling information, to mak- ing decisions, to problem solving and paying attention to our surroundings. Which, unfortunately, can decline over time. But with the right nutrition, you can slow the progres- sion dramatically, or even prevent it entirely. When researchers tracked the dietary patterns of adults ages 55 and older for 15 years, it was found that just one serving per day (about 10g) of nuts was associated with a higher cognition score and a 40% lower likelihood of poor cognitive function. Peanuts accounted for 84.2% of all nuts consumed throughout the study. 4 NUTRIENTS THAT PROTECT YOUR BRAIN Two peanut nutrients that could be driving those results are niacin and vitamin E. When studied, results showed that niacin intake from foods was associated with a slower annual rate of cognitive decline, and a 70% lower Alzhei- mer’s risk. 5 In regards to brain health, resveratrol is another very interesting nutrient in peanuts. In 2018 lab tests, it showed the ability to actually reverse cognitive defects, as well as restoring cognitive function in mice with neurological dis- orders. 6 THE BEST FOOD FOR YOUR BEST MIND Whether you want to support your mental health for the day-to-day, or stay sharp for years to come, peanuts and peanut butter have shown strong results in as little as one daily serving. For more information and downloaded Infographics on how peanuts can help with stress, depression, memory and cognition, visit peanut-institute.com/infographics.
presenting....
Wednesdays
Noodles hve been prt of the humn diet for multiple millenni- the oldest evidence of noodles is from 4,000 yers go in Chin! Celebrte the diversity nd deliciousness of noodles on your menus by serving Woodles Whole Grin Rmen Noodles in your cfeteris on Wednesdys. Get menu inspirtion with these interntionlly flvored Woodles recipes in honor of Ntionl Noodle Dy, celebrted on October 6th. Mke Woodles Wednesdys trdition in your cfeteri!
Thai Sweet Chili Chicken Woodles
Recipe Here!
Recipe Here!
Chicken Birria Woodles Bowl
Teriyaki Beef Woodles Stir Fry
Recipe Here!
Miso Turkey Woodles Broth Bowl
Recipe Here!
Recipes were developed in collaboration with School Food Rocks
Woodles Spec Sheet
www.Getwoodles.com
K-12 School Fo INTERNATIONAL FRESH PRODUCE ASSOCIATION FOODSERVICE CONFERENCE & EXPO
ALL PHOTOS COURTESY OF ANDREW MARSHALL
orum
T he International Fresh Produce Association (IFPA) recently hosted a K-12 School Forum, during their annual Foodservice Conference & Expo in Monterey, California. The K-12 School Forum is a “programming track” that’s designed to create opportunities for ideation, collaboration, and discussions between school menu planners and the produce industry, while also addressing ways to expand the variety of fresh fruit and vegetables available to children at school. This unique IFPA event enables school nutrition operators to connect 1-on- 1 with produce grower-shippers, explore new produce and packaging, and spend time with school nutrition peers to discuss best practices for sourcing, serving, and promoting fresh produce in school meals and other programs, like the USDA Fresh Fruit and Vegetable Program (FFVP) and USDA-DoD Fresh. As part of the programming, school menu planners experienced 3-days in the “heart” of the produce industry’s California production region, while participating in programming focused on new and innovative ways to incorporate more fresh produce on their menu.
K-12 School Forum: AT THE ANNUAL FOODSERVICE CONFERENCE & EXPO
Attendees
also
joined
the
conference’s and education sessions, toured nearby produce fields and a fresh-cut processing facility, explored new produce and packaging options from 200+ companies at the IFPA Foodservice Expo, and participated in culinary ideation session led by chef Patrick Garmong from the Culinary Institute of Child Nutrition. Additionally, IFPA was pleased to host a special guest, USDA Deputy Under Secretary Cindy Long, who participated in the K-12 School Forum programming and addressed conference attendees during the session focused on Empowering Women Leaders in Foodservice. IFPA also recognized Julie Raway, Registered Dietician from the Broome- Tioga BOCES in Binghamton, New York, as the K-12 winner of this year’s IFPA, Foodservice Excellence Award. In all, more than 100 school nutrition leaders participated in this year’s IFPA Foodservice Conference & Expo. Next year’s program is scheduled for July 30 – August 2, 2025, with more details to become available on the IFPA website, www.freshproduce.com . A special thanks to IFPA’s Andrew Marshall , for coordinating this program, and for sharing photos and details about this important event that’s moving school nutrition forward! networking
GOOD FOOD GOOD MOOD-FOOD TRUCK Troup County School System We are using our food truck to serve bistro-type lunches to our secondary schools. Not only has this increased participation, it also exposes the kids to culturally-diverse foods that they may not get to experience. Our county has a lot of rural households and our town mainly has only fast- food restaurants, so this type of food is not avail- able to them locally. #TeamNutrition
WE ARE GOODING CHILD NUTRITION Gooding Jt. School District Check out the Angry Turkey Sand- wich—a bold and spicy creation served on freshly baked bread! We’ve got roasted turkey, melted Havarti cheese, and tangy peppero- ncini peppers, all topped with fresh cilantro. Our house-made chipotle mayo adds the perfect kick, all packed into a warm, just-baked bun. Served hot with crispy chips, fresh fruit, veggies, and an ice-cold milk, this sandwich brings the heat and the fresh-baked goodness you’ll love!
LOCALLY GROWN & SOURCED PIEDMONT BBQ in all High Schools! Gwinnett County Public Schools
Piedmont BBQ Co. is our pulled pork & buttermilk-brined smoked chicken supplier at all high schools this school year. The pork is sourced within the region and the chicken comes straight from Wayne Farms in Ga.
CLICK HERE TO SUBMIT YOUR SCHOOL MEALS AND BE FEATURED IN SERVED DIGIZINE TM !
@ SNA’S ANNUAL NATIONAL CONFERENCE 2024
LINQ Discover the innovative “LINQ Connect” app designed to simplify communication and transactions for parents and schools! In this video, we explore its features, including easy access to menus, payment options, and essential school-related notifications right from your phone. Watch as we discuss how schools can better manage information and engage parents while providing an efficient solution to common issues like unpaid meal debts and menu allergies.
J.T.M. Food Group Join us as we dive into the exciting world of school nutrition with J.T.M. Food Group. In this episode, Amy McAdams shares insights into the latest trends and innovations in the industry. Discover the winners of the Crave Awards and the inspiring recipes that are reshaping school meals across the nation. From delicious breakfast pizzas to creative uses of chicken tikka masala, learn how J.T.M. is raising the bar with their flavorful, culturally diverse offerings.
Butterball Join us as we explore Butterball,
featuring an engaging conversation with marketing expert Heather Ness and new team member Alethia. Discover their innovative turkey products, including Turkey Spaghetti Sauce and Turkey Taco, designed for versatile use in school meal programs. Learn about their approach to commodity processing and how they address supply chain challenges with creative menu solutions.
@ SNA’S ANNUAL NATIONAL CONFERENCE 2024
AmTab Explore the cutting-edge designs and innovative concepts from AmTab. In this video, we dive into a discussion about creating a dynamic dining space for students, featuring a variety of custom furniture solutions that foster a vibrant atmosphere. Learn about the different types of tables, seating options, and the customization process that reflects school branding and enhances student engagement.
Cargill Join us as we explore innovative K12 meal solutions with Cargill’s Chef Jesse and Vanessa. Discover how Cargill is revolutionizing school meals with exciting dishes that kids love, including delicious French toast topped with almond cocoa spread and bananas, as well as a versatile Colby cheese omelet paired with teriyaki sauce and fresh salsa. Learn about the Mediterranean power bowl featuring a plant-based crumble that packs a protein punch and is perfect for grab & go options.
Cool Tropics We dive into the innovative juices and colorful packaging that are transforming school lunches for kids. From sweet potato juice infused with a hint of apple and grape to their fun, themed marketing strategies, discover how Cool Tropics are making healthy eating enjoyable and accessible. Learn about their partnerships with local farmers, and see how they are promoting exciting school lunch experiences with stickers, fun events, and creative menus.
BACK TO SCHOOL
Protein Solutions Your Students Will Love!
Menu Idea: SWEET FRENCH TOAST & BANANA Add a sweet take to our Sunny Fresh ®
French toast by pairing with sliced bananas and a peanut, chocolate or nut butter spread.
FRENCH TOAST PRODUCT INFO
TM
FULLY COOKED, PLANT-BASED CRUMBLES! These fully cooked vegan* crumbles fuel students with pea protein delivering 8g of protein per serving. Available in Italian- & Southwest-Style! *No ingredients of animal origin.
LEARN MORE & FIND RECIPES
@ SNA’S ANNUAL NATIONAL CONFERENCE 2024
International Food Solutions Explore the world of innovative school meals with International Food Solutions! Join us in this exciting video where we showcase delicious new menu items that redefine the perception of school lunches. Discover our global inspirations and how we are committed to providing nutritious, flavorful, and diverse options that students love. From Brazilian cheese bites to chicken mole, experience culinary delights that bring restaurant-quality food into schools.
E S Foods Join us as we explore E S Foods, a kid- friendly company dedicated to making meals enjoyable and culturally relevant for children. Chef Clayton shares insights into the diverse palates of today’s youth and showcases delicious products, including authentic Argentine empanadas filled with plantains and beef. Discover how E S Foods aims to improve school meal experiences and foster cultural connections through food, all while ensuring kids receive the nutrition they need to thrive in school.
Woodles Discover the innovative world of school meals with our latest video featuring “Woodles,” the whole grain ramen noodles designed specifically for students! Join us as we dive into how these delicious noodles are changing perceptions of school lunches. Hear from chefs and nutrition experts about their versatility, ease of preparation, and the enthusiastic response from students.
EFFORTLESS AUTHENTIC FLAVOR AWAITS! Elevate your culinary experience with our premium selection of authentic ethnic products. Effortlessly craft exceptional meals with our convenient heat-and-serve offerings, and turn your kitchen into a sanctuary of rich flavors and culinary delight. Elevate your culinary experience with our premium selection of authentic ethnic products. Effortlessly craft exceptional meals with our convenient heat-and-serve offerings, and turn your kitchen into a sanctuary of rich flavors and culinary delight.
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PODCAST Spotlight
Taking Ownership
The Next Up Podcast is back! This time around we’re on the search for influential innovative disruptors that are crushing it in their spaces. Join us as we travel coast to coast and speak with some of the best in the business.
https://youtu.be/Bk7CnSMbA0g?si=d6w5Dw75wU7wigGc
1 HR, 15 MIN | LISTEN ON SPOTIFY
In this episode, Marlon talks with guests Shani Hall and Ervin Watson about leadership and support in the context of school nutrition services. The guests discuss the importance of having a strong support system and team behind a leader to achieve success. They also talked about their experience working together and the challenges they faced in centralizing the school nutrition program. During the conversation, Shani, Ervin, and Marlon explored the value of bringing in third-party consultants to help build and refine leadership skills within school nutrition programs. They discuss how diverse skills and perspectives from outside the organization can drive innovation and provide fresh solutions to existing challenges.
In this episode,Tarrah Westercamp, MS, RDN, SNS, a seasoned dietitian with over a decade of experience in school nutrition, shares her expertise on the increasing prevalence of food allergies in schools. She discusses the importance of developing and implementing robust allergy management plans to ensure student safety. Tarrah also highlights the challenges schools face, such as labor shortages and resource constraints, and emphasizes the critical need for comprehensive allergy training. Additionally, she talks about her work with the National Peanut Board on creating resources to help schools improve their breakfast programs while managing allergens effectively. Food Allergy Management Matters with Tarrah Westercamp, MS, RDN, SNS
https://www.youtube.com/watch?v=auMzBYIrHDI
37 MIN
MORE PODCASTS ON PAGE 30
Digital meal accounts were much easier, and the lines could move faster.” Julie Garcia Director of Food Services, Culver City “
Increase parent engagement with the new LINQ Connect app
LEARN MORE
PODCAST Spotlight
Get Unstuck
Alison Carnegie and Marlon Gordon discuss the importance of self-care, prioritizing oneself, and finding motivation in fitness. Alison shares her journey from college to joining the military and working in lab sciences, eventually transitioning to clinical lab advising and consulting in the field of oncology. The conversation explores the importance of taking responsibility for one’s health and the significance of mental toughness and the human body’s resilience.
https://www.youtube.com/watch?v=YBuh_w3Wd1A
1 HR, 11 MIN | LISTEN ON SPOTIFY
Adventurous Eaters 37 MIN LISTEN NOW
Experiencing flavors from around the world is a priority for many consumers. Peanuts are a staple ingredient in traditional cuisines yet also find their way into new dishes with fresh takes on flavor pairings. Enjoying peanut foods is an easy way to pair familiar foods with the unfamiliar, ultimately allowing for more diverse palettes and opening the door to adventurous eating. Parents are also eager to raise more adventurous eaters. Diversifying a young palette can begin early with starting solids and including peanut foods in their diet. In this episode, we’ll explore exciting ways that consumers, restaurants and new parents are being adventurous with peanuts through interviews with Jennifer Anderson of Kids Eat In Color, Amanda Lemein of Golin, and content creator, chef, and cookbook author Jon Kung.
Building An Irresistable Culture with Mike Irvin, CEO of HCA Florida Trinity Hospital 1 HR, 16 MIN LISTEN NOW
If you walk the floors of the HCA Florida Trinity Hospital these days, you can almost tangibly feel the difference in the atmosphere. There’s a warmth and connectivity that is so evident, and it starts at the top with CEO, Michael Irvin. Leading 5 locations and 1500+ employees, Mike is a magnet of a leader who leads with a relational capacity that is unmatched. We talked about how to build a healthy culture, establishing trust & reputation with your community, learning from feedback, and how a life-threatening health scare changed how he leads today.
PORTABLE PROTEIN FOR K12 BREAKFAST. It’s well known that students perform better when they get a good breakfast. TONY’S ® Breakfast Bagels give them a protein-filled head start, whether on-the-go or in-the-classroom, with simple bake-and-serve prep. LEARN MORE AT: www.schwansfoodservice.com/k12breakfast/
TONY’S ® EGG, CHEESE & MEAT BREAKFAST BAGEL Savory mozzarella, egg & turkey sausage offers kids a flavor profile they love with 10g protein per serving to keep them satisfied.
TONY’S ® EGG & CHEESE BREAKFAST BAGEL A delicious option for kids who don’t eat meat, still loaded with protein and whole grains for a filling meal.
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EDIBLE EDUCATION
Slicing up Inspiration for your Menu and More!
Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition knowledge and insight for your team’s menu creation needs | Pisanick Partners
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MENU PRO TIP
The kitchen is often referred to as the “heart of the home”, well welcome home to our cafeteria kitchens, and the space where many meals and good conversation take place in the effort to unite teams, students, and communities with the one thing we all need and love - GREAT FOOD! If the kitchen is the heart, then all of our staff - frontline, managers, chefs, dietitians, and administrators are the heartbeat! We love to celebrate the pulse of this special profession in this edition and throughout the school year! Enjoy some food for thought curated and ready to serve up some quick and easy strategies for success.
We love new school years and new food trends to inspire our school kitchen experts with the tools and tricks to make standardized recipes come to life in their cafeterias. Check out some of this season’s inspiration recipes . For many of us, the season’s bounty is ripe for the picking and placement on our menus. Check out these Harvest of the Month ideas to start your year strong in celebration of local gems that taste best at the peak of harvest! Want to celebrate the “endless summer” - we do! Recipes like this seasonal and tasty Watermelon Feta Salad will keep the sun shining in your cafeteria for staff and students. We love fresh from the garden surplus, and for those cucumber enthusiasts, we also love a fun way to add a twist to a simply fresh salad with this Smashed Cucumber Salad .
Check out this national spotlight video from the team at Good Morning America and see if you don’t end up with a smile on your face. “Validating one’s life’s work” and starting a “School Lunch Hero Day” celebration is an inspiring purpose for Jarret J. Krosocza. The lunch lady uses tools of kindness to create a memorable book series that celebrates the star of the story…” Lunch Lady” the true school lunch heroine! Consider using these graphic novels for your elementary school incentives this year. How about a lunch lending library with these and other books teaching students about school nutrition in fun new ways? Lucky tray day just got literary when you give a book to the winner, while encouraging participation in a fun new way!
READ
The Labor of Lunch, Why we need real food and real jobs in American public schools - Jennifer E Gaddis. Create a book club this year and use this GUIDE to dig deep into Gaddis’ goal” to spark a progressive movement that aims to transform food in American schools and with it the lives of thousands of low-paid cafeteria workers and the millions of children they feed.” Team Pisanick is intrigued and is doing our own book club this fall after Maureen had the pleasure of meeting the author this year at the SNA Annual Conference in Boston.
PONDER
Inspired people inspire people! Have you ever considered partnering with experts in mental health and or team engagement? We may be the experts in food, business, and regulations but many of us don’t have the expertise in areas that often play a large role in our staff’s lives - both at work and beyond. “You don’t just feed kids, you feed souls” was the opening theme at our back-to-school training which not only
celebrated the importance of school meals and the professionals who serve them, but also a call to action to understand the many ways mental health plays a role in our work. By engaging with an expert we not only set the tone for the importance of recognizing our role in supporting mental health in our cafeteria spaces, but also embracing it! How often do you try “team building” exercises and leave the space feeling like you didn’t get your point across? Well, we see you and ourselves in this struggle. Open the door for inviting the experts in to get the job done in fun and inspiring ways that have proven to help your team and yourself develop the most valuable asset you have - yourselves! We partnered with our friends at the Effective Leadership Academy to help our school clients turn their potential into performance with their sessions “Immersive Mindfulness Moments to Support Teamwork” and “Inspiring You to Inspire Others”
LEARN
The rising tides lift all boats! Our team partnered with our favorite “Lunch Nerds” at LunchAssist to provide scholarships to these lucky schools . We understand that the way to support our school lunch heroes is to provide them with dynamic, impactful, and SHORT video training that informs, inspires, and encourages them to thrive in professional development. Who doesn’t want usable, succinct messages, and when needed in Espanol, to help break down the barriers for frontline staff’s success? Struggling to find a solution for your staff? We highly recommend checking out this library for a diverse and effective strategy to empower all staff to stay afloat this year! INNOVATE Innovate, Immerse, Inspire - this year’s theme for our Innovation Academy ‘24, celebrated the power of community . Intended for our local community schools who often miss the opportunity to attend local and national food
shows that conflict with the school work calendar, this day aimed not only to teach, but also serve those front- line lunch professionals with a day to engage, taste, and VOTE for new items they would like to see brought onto the local school bid and into distribution. If you have the opportunity to attend professional development as a district - you know what I’m talking about. Teamwork makes the dreamwork and time spent together learning and engaging in innovative ways serve a multitude of goals. It’s not about checking a box on achieving the minimum professional development standards, but investing in your team’s efforts and hours to pursue meaningful training that promotes your mission.
Pisanick Partners Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs,but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.
FOODSERVICE OPERATION OF THE MONTH Monnet R-1 School District: From Farms and Greenhouses to Students’ Plates
FRESH CONTENT FROM QUARTERLY
Local beef, fresh greenhouse greens and other local ingredients are fixtures on the menu.
BY JULIANNE PEPITONE
T he farm-to-table movement has been permeating schools from C&U to elementary for a few years. But at Monett R-1 School District in Monett, Mis- souri, students’ meals aren’t just local farm-to- school. They’re also on-campus-greenhouse-to-school, cattle-ranch-to-school and so much more. For Food Service Director Ralph Meredith, it’s the only way to attain the true meaning of “fresh.” “I can order fresh vegetables from my supplier, but when you open up the box, the cucumbers are coated in in wax so they’ll last longer,” Meredith says, “That’s the process, and it can never be quite as fresh as we really wanted.” Spurred by this shortfall, the Monett foodservice team has employed several initiatives to bring truly fresh produce and meat to students’ plates: a district-owned greenhouse, participation in a program that connects local ranchers with schools for beef donations, and soon possibly buying bulk produce from local Missouri farmers. LESSONS FROM THE GREENHOUSE The greenhouse is the newest of these programs, and its evolution is still ongoing. Meredith and his team have learned several lessons about the process since FSD reported on the greenhouse’s launch last May . Built by Amish artisans in Arkansas, the structure was built with help from a U.S. Department of Agriculture (USDA) grant worth about $15,000. The district chipped in an extra approximately $5,000. One team member runs the greenhouse and the raised beds outside, which grow largely tomatoes and cucumbers in addition to lettuce, squash, zucchini, jalapenos, bell peppers and pumpkins. “We reasoned that we’d be able to offset some of our costs when it comes to the meal offerings at different school levels,” Meredith says. The team serves about 1,800 meals to Monett’s preschool through high school students.
The greenhouse has provided leafy lettuce for Monett’s ever-popular chicken wraps, slicing tomatoes for burgers and cherry tomatoes for chef’s salads, jalapenos for taco day, and lots of miscellaneous variety for staff salad bars. “We’ve saved probably a couple thousand dollars, easily,” Meredith says. “In our middle school and high school level, I don’t think they bought lettuce for probably six months.” Amid the successes, the team has also learned hard- won lessons. For example: The greenhouse is built such that any excess water flows out of the structure. But this first winter, the team found that this setup allowed too much cold to seep in—and plants that weren’t as close to the single heater, like some lettuce heads and a squash plant, were lost. The team quickly blocked the cold and purchased a second heater. Other investments have helped streamline time- consuming tasks. “Instead of standing out there trying to water everything,” Meredith says, they installed a digital timer system that can water four zones according to the unique schedules needed for those plants. “We’re also creating spreadsheets and tracking systems to better understand what we grow, how much we grow and what’s going out where,” Meredith says. Some of the initial plans—like a partnership with vocational school students to harvest produce, and recruiting graphic design students to create signage for use when greenhouse items are served in the cafeterias— haven’t yet come to pass. But as the program evolves, Meredith hopes to involve more students in the process. “My best advice, other than exploring the many tools and technologies out there, is to start small,” he says. “You can always add on as you master something or learn more. Our first water timer allowed us to program only one or two zones—and then we expanded, so we now have one that waters four. As you grow, you’ll learn what works best.”
FUTURE MENUS TOP 8 TRENDS FOR 2024 year. The district does pay to process the meat, which is turned into ground beef, brisket, and roast beef. Sullivan and other kitchen managers use the products for all manner of meals—like hamburgers, birria tacos, and a highly popular smoked brisket sandwich that sells out in the high school and middle school each spring. “Our kids, oh, our kids absolutely go crazy for it,” Sullivan says. “I feel like they can actually tell the difference.” During last school year, the Mo Beef program expanded to include Mo Pork. Monett received a donated hog that became pork roast, bacon, and lots of sausage. The foodservice team has purchased an extra walk-in freezer that is solely dedicated to the Mo Beef/Mo Pork program. “We really use every bit,” Meredith says. “After all the bacon and sausage was gone, we used the leftover bits to make sausage gravy—so great for controlling the amount of salt and sodium and that kind of thing. For six months our high schoolers got this delicious homemade sausage gravy instead of something out of a can.” The farm- and greenhouse- and ranch-to-school approach has worked for Monett in several ways—from cutting costs to improving the diner experience. “Especially for someone coming in new to this, I recommend teaming up with someone or at least asking another director who has been doing this,” Meredith says. “I had got the privilege speaking to others who had bought from local producers, and I also have a great team. Surround yourself with people who have the knowledge—then listen.”
The nutrition team at Grapevine-Colleyville ISD tries to meet and connect with students through taste tests, cooking classes and more.
‘OUR KIDS GO ABSOLUTELY CRAZY FOR IT’
The greenhouse is “one of the best things we’ve ever added to our program, says Rachel Sullivan, kitchen manager for Monett Intermediate School. But what her fourth- and fifth-graders love most are special items using beef acquired through the local program Mo Beef Kids . The organization partners with local ranchers who donate beef to schools. Monett, which has worked with Mo Beef since 2019, typically receives about five or six cattle over the school
PHOTOS COURTESY OF MONNET R-1 SCHOOL DISTRICT
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