CONTENTS
Citrus County Schools
Traulsen ITW
06
12 The Benefit of Forced-Air Design in Milk Coolors Upgrading to a forced- air milk cooler is a smart choice for keeping milk fresh and tasty!
Restaurant Inspirations Day at Citrus County Schools
NxtGen Network visits Citrus County Schools to check out the amazing initiatives being taken in child nutrition!
FROM OUR PARTNERS
14 #THISisSchoolMeals It’s a movement 16 Podcast Spotlight The newest episodes from Next Up Podcast and Indulge Podcast 17 Introducing IGNITE 2025! Saddle up for Ignite 2025 in San Antonio!
07 Gratitude in Wellness by Marta Shand
08 Recipe Spotlight: 10 Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association
EARN CEU’S
10 Fueling Budget-Friendly Menus with Peanuts by Valeri Lea
Hey Readers! We want to hear from you!
WOULD YOU BE WILLING TO TAKE A BRIEF SURVEY ABOUT YOUR EXPERIENCE WITH SERVED DIGIZINE TM ? CLICK HERE!
Souha Alameddine
Patrick Butler, MS
20
26
A Grateful Collaboration
Gifting Gratitude
FIND THIS SYMBOL
Learning to appreciate your team, clients, and industry- Privately and Publicly
How school districts shaped Gaia’s mission
https://vimeo.com/507344887
EARN CEU’S
22 Edible Education with Pisanick Partners
27 Gratitude Shout-outs Thank you to amazing team members across the country! 28 #Powerful Partnership by Mary Ellen Gilliam, MBA, SNS 29 Fostering an Atmosphere of Gratitude with AmTab
In partnership with Norris Products , find the symbol, click on it, and sign up for a chance to win a monthly Served prize package. Each month we will hide our symbol, or one of our partners symbols, somewhere in the Digizine. Find it and you’ll have a chance to win a prize pack from Served Digizine!™
24 How Sodexo’s updated Mindful
program is embracing a new era of wellness Fresh Content from FSD Quarterly
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30 Herb Roasted Turkey Breast with Bites with Applewhite
Contact our Sales Team Here!
FROM THE EDITOR
GIFTING Gratitude
This month’s edition of Served is all about Gifting Gratitude! Practicing gratitude is extremely powerful not only for yourself but for those around you. Gratitude helps people feel valued and appreciated while also motivating them to work through challenges in both their personal and professional lives. Although this is the season of giving physical gifts, the gift of gratitude is one of the greatest gifts you can give and receive. From this month on, continue to go the extra mile to remind your coworkers, your students, as well as your family and friends of why you appreciate them. Lastly, as we finish up one year and head into another, don’t forget to reflect on your past successes and challenges and give thanks for the lessons both have taught you.
-Stefanie Giannini, EDITOR-IN-CHIEF
Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET
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SEE THE ENTIRE NXTGEN NETWORK TEAM HERE!
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Copyright 2023 Served Digizine™ and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the published is strictly prohibited. Opinions and advertisements in the magazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicited manuscripts and photographs, or any errors or omissions that might occur.
AmTab K12 SYMPOSIUM Bensenville, IL You’re Invited to the
APRIL 8-10 2025
ABOUT THE SYMPOSIUM
Schools are constantly trying to figure out how to get more students participating during breakfast and lunch. AmTab has a solution! AmTab creates modern, popular, and fun food courts with their award-winning signage, graphics, décor, furniture and designs in schools across the country. Learn how you can transform your cafeteria into a beautiful student food court and earn CEU's from school nutrition experts presenting at the symposium.
INTERESTED IN ATTENDING? CLICK HERE!
WHAT TO EXPECT AMTAB FACTORY TOUR AND EDUCATIONAL SESSIONS
FAQ Who should attend? K12 foodservice decision makers.
Factory Tour One of AmTab’s educational partnership managers will take you on a guided tour of our 300,00 sq ft facility. Guests will be able to see first-hand American made furniture, and signage, gaphics and décor that has transformed thousands of dining commons across the country. Step into your new food court! Explore an AmTab designed food court and see all the possibilites in designing your space. See a wide variety of food court furniture as well as stunning wall designs that help translate to a spectacular environment that students want to be a part of. Learn how to design your space with AmTab Meet with our interior designers and see all that is possible in your food court. We will walk you through the process of designing your space. Signage, Graphics, and Décor play an integral role in creating a fun and exciting atmosphere for your students.
Will I earn CEUs? Yes! CEU certificates will be available on request after the conclusion of the symposium . How is travel covered for the event? Travel costs are taken care of by scholarships with NxtGen Network. All travel arrangements will be made by the NxtGen Network team. Am I expected to purchase items? That is up to you! Our main goal is to increase awareness and share best practices by highly recommend companies to meet your specific needs in a collaborative environment. What should I expect for meals & schedule? AmTab will host a dinner on the evening of the 8th for all guests at a local venue. Lunch on the 9th is also provided by the hosts with a TBA networking event the evening of the 9th. All of these are at no cost to attendees.
SPONSORS AND EDUCATIONAL SESSIONS PROVIDED BY:
PRESENTED BY
ADDITIONAL SESSIONS & SPONSORS TO BE ANNOUNCED
PHOTO CREDIT: CITRUS COUNTY SCHOOL DISTRICT RESTAURANT INSPIRATIONS DAY AT CITRUS COUNTY!
T he NxtGen team had an incredible day visiting Citrus High School and Rock Crusher Elementary School in the Citrus County School District, where we witnessed firsthand the amazing initiatives led by Roy Pistone II, RDN, MEd, SNS, the Director of Food & Nutrition Services. This visit was extra special as it coincided with their Restaurant Inspirations Day—a truly inspiring program designed to bring a fresh, exciting dining experi- ence to students. For this edition of Restaurant Inspi- rations Day, Citrus County partnered with Sonny’s BBQ to transform lunch- time into a vibrant, flavorful celebra - tion. Every few months, the district selects schools to host Restaurant In- spirations, ensuring that all students across the district eventually have a chance to enjoy these unique culi- nary experiences. Sonny’s BBQ was thrilled to join in, serving up delicious food and creating an electric atmo- sphere that students couldn’t get enough of! The excitement was contagious! It was clear that the experience was about more than just the food—it brought joy, community, and a whole new level of participation to the caf- eteria. Programs like these are a tes- tament to how innovative ideas can revolutionize school meals.
Are you looking for creative ways to boost student participation in your meal programs? Be sure to follow Citrus County Food and Nutrition Services for inspiration! Huge thanks to Roy Pistone and the entire Citrus County School District for hosting us and allowing us to capture the enthu- siasm and energy of the day. Keep up the amazing work—your efforts are making a real difference!
Gratitude IN WELLNESS
HEALTHY MINDSET TIPS • Start the day peacefully.
Give yourself enough time to complete your morning routine. • Take a moment to set the day’s intentions, focusing on what you are grateful for. • Make time for movement. • Avoid over-scheduling your day. Use a calendar to block out time for tasks. • Be helpful and supportive to those around you. • Nourish your body and find joy in preparing meals. • Extend grace to yourself and others. • End the day with gratitude, just as you started it. THE HARMFUL EFFECTS OF NEGATIVITY Living in a constant state of unease or discontent can negatively affect the body. Be mindful of the self-talk you allow. Do not let negative thoughts control your day. No matter how challenging things may seem, there is always something to be grateful for—you just have to look. Neuroscience experts have found that our brains are wired to focus on negative information, likely as a way to remember pain and avoid it in the future. This is known as “negative bias.” To counteract this natural tendency, we should make a daily practice of expressing gratitude.
BY MARTA SHAND
W hat is the connection between gratitude and wellness? My conclusion, as I sat down to write this article, was a simple one: to be content is to be grateful. In fact, I would go so far as to say that gratitude promotes contentment, leading to a healthier outlook—and a healthy outlook positively impacts the physical body. When we feel content in our current space, we can truly appreciate the world around us. However, how many of us can say we experience this regularly? We often fall into the trap of feeling discontent. Many of us exist in a constant state of striving, either looking ahead to what we want or worrying about what we think the future might bring. Becoming aware and present can be the answer, grounding us and helping to maintain our mind and body in a state of homeostasis. Cultivating a healthy mindset should be a goal we set for ourselves.
“GRATITUDE TURNS WHAT WE HAVE INTO ENOUGH.” - Author Unknown
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.
SPOTLIGHT
RECIPE
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, while also spotlighting new ways to incorporate vegetables and fruit into school breakfast offerings. Recipes included in the booklet include, items such as Strawberry French Toast, Breakfast Vegetable Quesadilla, Broccoli- Cheddar Sheet Tray Omelet, Baked Oatmeal with Blueberries and more! Each recipe includes nutrition and crediting info, as well as guidance on service for a variety of formats, such as grab-and-go and breakfast in the classroom. The recipes also align with USDA guidance to limit added-sugar in school breakfast. IFPA designed this resource in collaboration with the team at Healthy School Recipes, and in the months ahead NxtGen Network looks forward to highlighting a new recipe in each upcoming publication. With National School Breakfast Week scheduled for March 3-7, 2025, you may want to consider planning one of these recipes for your schools! And for more fruit and veggie inspiration, highlighting produce-centric recipes that can be continued into the home, check out www. fruitsandveggies.org.
FUELING BUDGET-FRIENDLY MENUS With Peanuts Peanuts bring the perfect balance of nutrition, versatility, flavor, and affordability.
K -12 schools are constantly seeking ways to offer nutri - tious, appealing, and budget-friendly meals to students. Peanuts—with 7 grams of protein, fiber, and essential vitamins—present an ideal solution, especially for plant- based meals. With their affordable price and versatility, peanuts enable schools to deliver flavorful dishes that meet nutrition standards without breaking the budget. Beyond their nutritional value, peanuts offer an opportu - nity to introduce students to global flavors and exciting new meal options. A great example is the Savory Avo- cado Toast with Peanut Salsa Macha , which combines creamy avocado with a bold, nutty peanut salsa inspired by Mexican cuisine. This dish is a great addition to both breakfast and lunch menus, offering a savory alternative that’s as nutritious as it is satisfying. Its rich flavor pro - file appeals to students’ growing interest in globally-in - spired foods, making it a great plant-based protein option.
Lunches, too, can benefit from the adaptability of pea - nuts. From peanut-based stir-fries and noodle bowls to grain salads topped with a peanut sauce, peanuts pro- vide a flavorful boost to simple ingredients like vegetables and grains. These meals are not only economical but also easy to prepare in large quantities, making them perfect for school kitchens working within tight budgets. Pea- nut chili and classic peanut butter sandwiches are oth- er affordable staples that can help keep food costs low while offering the protein and energy that students need. Integrating peanuts into school menus offers a triple benefit: the protein helps students stay energized, the global flavors add excitement, and the affordability keeps meal programs on budget. Schools can also benefit from the shelf-stable nature of peanuts, which simplifies storage and reduces waste. For those concerned about allergies, the Nation- al Peanut Board offers resources on allergy management that support safe serving practices, helping schools avoid bans while accommodating students with peanut allergies. For allergy management information and ideas on using peanuts in school recipes, including unique global dishes and cost-effective meal solutions, visit the NationalPea- nutBoard.org . Here, you’ll find a variety of creative, stu - dent-approved recipes that will help make your school’s menu both nutritious and delicious. And to sign up for a breakfast toolkit launching early 2025, complete with pea- nut education and breakfast recipes, click here .
Another standout recipe is Jamaican Peanut Porridge with Caramelized Bananas . This Caribbean-inspired dish is both filling and nutritious, with a creamy tex - ture achieved by blending ground peanuts with coco- nut milk and spices. Topped with caramelized bananas, it provides a comforting, energy-packed start to the day, helping students stay focused and fueled. Savory break- fast options like these, built around plant-based ingre- dients, are becoming increasingly popular with students who crave variety beyond the usual cereal and toast.
Valeri Lea | 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.
Boost Your School Menu
Peanuts: A Smart Way to Meet USDA School Nutrition Rules Discover how peanuts can help your school meet the USDA’s new nutrition standards for sodium and added sugars. With 7 grams of protein, vitamins, and healthy fats, peanuts are a versatile and aordable solution for breakfast and lunch.
Learn more and get recipe ideas HERE!
SERVED INDUSTRY ADVERTORIAL CONTENT FROM INDUSTRY LEADERS
THE BENEFIT OF
FORCED-AIR DESIGN IN MILK COOLERS BY TRAULSEN ITW
W hen you think of meals in schools, the main dishes programs. Per the USDA 1 , “Schools may currently offer fat-free and low- fat (1 percent fat) milk, flavored and unflavored, in reimbursable school lunches and breakfasts and for sale as a competitive beverage”. Milk is not only a required component of school meal programs, but also serves as an excellent source of nutrition that supports students’ growth and development. Because of milk’s role in school nutrition, there are two primary reasons to give your milk cooling method a second thought: 1. inhibit bacteria growth (thereby extending shelf life) and 2. preserve taste 2 . K-12 food service operations often use milk coolers to keep milk safely cold during serving periods. For this application, there are two types of cooler systems to consider: cold wall or forced air. Cold wall coolers operate by utilizing a series of refrigerated coils that run through the cabinet walls and rely on proximity cooling to keep milk cold, while forced-air coolers use fans to “force” cold air to circulate around the product. When comparing both systems, there are a few differentiators operators should consider. might come to mind first, but milk is a staple that plays a crucial role in school meal Cold wall coolers are widely used in schools, due to their cost-effectiveness and often subsidized availability. In
Upgrading to a forced-air milk cooler is a smart choice for keeping milk fresh and tasty!
many cases dairy companies have provided these coolers to schools either free or at minimal cost as an additional service for supplying milk to the school. However, since
air isn’t circulated inside the cooler, contents depend solely on proximity cooling to keep
temperatures at or below 41°F. This means the cartons in the center of the cooler depend on the cartons closest to the cabinet walls to help keep them properly cold. Due to their reliance on proximity cooling, contents near the walls may freeze and contents near the center are warmer, resulting in temperature inconsistency. To optimize the proximity cooling process, these types of units work best when completely full. Forced air is the most common system in many types of refrigeration today; while fans circulate cool air throughout the cabinet, heat from the product is removed. Since forced air doesn’t rely on proximity cooling, they are more reliable during high-use periods when the door(s) remain open. Because cold wall coolers are predisposed to ice accumulation after long periods of use, they require regular defrosting to continue proper operation. The defrosting process can pose significant challenges for operators as it requires critical time and labor to maintain the equipment’s efficiency. In an industry that faces staffing shortages, the manual defrosting requirement can strain an already limited resource. On the flip side, a benefit that cold wall milk coolers offer is larger storage capacity. Since they don’t have ducts and fans, there is generally more internal storage space available. Large storage capacity saves time and labor
of frequent replenishment. Forced air models may have reduced storage capacity when compared to cold wall due to placement of mechanical components.Traulsen circumvents the capacity issue by placing the condensing unit on top of the cabinet which frees up usable storage space. Traulsen’s top-mounted system also contributes to efficiency by providing easy access for preventive maintenance. Our systems are removable, allowing technicians to perform regular maintenance outside of the kitchen. K-12 kitchens adhere to strict policies to maintain a food-safe environment, so avoiding supplementary sanitation activities caused by onsite service is something your staff will be grateful for! With relocated maintenance capability, staff will not face the difficulty of working around excess personnel during busy serving periods. Traulsen also provides the option to purchase these systems independently as a cost-effective way to reduce downtime during routine maintenance or in the event of an unexpected service call.
Cold wall systems and forced air systems are both valid ways to build a milk cooler and keep milk safely cold. They each offer certain benefits, however because of temperature consistency and the lack of need to manually defrost, forced air units are gaining more popularity in the K-12 foodservice application, even though they often come with a higher price tag when compared to cold walls. Although it can be tempting to buy based on a low purchase point, schools should take performance, cost of ownership, and longevity into account. Even the Dairy Alliance recommends considering forced air coolers when replacing cold wall systems. When you introduce a higher tier of refrigeration into your kitchen, you and your staff can provide a higher tier of service to your students. Most importantly, your students’ meals will be transformed by milk that is safely chilled and proven to be better tasting! For help calculating your return on investment when switching milk coolers, check out Traulsen’s quick & easy ROI Calculator. SOURCES Milk | Food and Nutrition Service 1 Milk cooling: Past, present and future - Progressive Dairy | Ag Proud 2 Strive-for-35-Cold-Milk-Fact-Sheet.pdf 3
CLICK HERE FOR TRAULSEN’S ROI CALCULATOR
SAN DIEGO UNIFIED SCHOOL DISTRICT
FOLLOW AT @sandicoastcafe
Next Level Modern Cookery for Healthy Kids Leveraging state-of-the-art technology to produce high-quality meals cooked from scratch. When we change our tools to improve what we do, our tools change us for the better.
OKLAHOMA CITY PUBLIC SCHOOLS
School meals - Fair week Providing experiences is something we pride ourself in at OKCPS - SNS! This past week was the Oklahoma State Fair - we know that not everyone has the opportunity to go to the fair - lets be real it’s expensive! There are lots of reasons people go to the fair....but we all know that people enjoy the FOOD at the Fair aka FAIR FOOD! Even the media gets hyped about FAIR FOOD, so we brought it to our students!
FOLLOW AT @sokcps_schoolnutrition
BUNKER HILL CUSD 8
Learning the Why’s Working with students to figure out why they aren’t eating. FOLLOW HERE COPPELL INDEPENDENT SCHOOL DISTRICT Fun Foods!
FOLLOW AT CISDChildNutrition & @CISDNutrition
Ramen bowl
Veggie Frito pie
Scratch made pizza
HENDERSON COUNTY PUBLIC SCHOOLS #hcpsfeedingfutureleaders
CLICK HERE TO SUBMIT YOUR SCHOOL MEALS AND BE FEATURED IN SERVED DIGIZINE TM !
Lamb & Beef Gyro served with lettuce, tomato & tzatziki sauce & flat bread. Sides of green peas, French fries, fruit, fruit juice & milk.
PODCAST Spotlight
Legacy and Loyalty in the Shrimp Business
Proudly sponsored by Cox’s Seafood, this episode of the Next Up Podcast dives deep into the American shrimp and sea- food industry with host Marlon Gordon and special guests Ernest Donini, Pres- ident of Superior Seafoods and Vnay Bedi, Senior VP of Cox’s Seafood. Curious about what makes U.S. shrimp stand out? Wondering how local, wild-caught variet- ies compete with imported options? Mar- lon, Ernest, and Vnay explore these ques- tions and more, uncovering the passion and dedication that fuel success in the seafood industry. Learn why domestic shrimp is gaining appreciation for its quality and sustain- ability, and hear firsthand about the chal -
lenges and rewards of this ever-evolving market. They tackle topics like, “Why is American shrimp better?”, “What obsta- cles does the seafood industry face?”, and “How does passion drive the industry for- ward?” Whether you’re a seafood enthusiast, interested in sustainable choices, or in- spired by stories of resilience, this episode offers a compelling look at how hard work and commitment help the seafood indus- try thrive against the odds. Join Marlon, Ernest, and Vnay as they reveal what sets American seafood apart in quality, sus- tainability, and impact—perfect for any- one curious about what it takes to succeed in this competitive field.
SPONSORED BY
42 MIN
https://www.youtube.com/watch?v=t5B2dftPGRM
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PODCAST Spotlight
PODCAST Spotlight
A Life in Stars: Michelin’s Most Passionate Patron
Ever wondered what it takes to earn a Michelin star? In this must-watch podcast episode, restaurateur Max Lipton shares his incredible journey from managing a family-owned restaurant to striving for Michelin star excellence. What secrets lie behind the elusive Michelin guide? How do restaurants like Alinea and Alchemist create unforgettable dining experiences that captivate all senses? Join Marlon and Melissa as they dive deep into the world of fine dining, exploring what makes Michelin-starred restaurants stand out, from chef authenticity to the impact of sensory engagement in mod- ern gastronomy. How has the pandemic reshaped the culinary industry, and what role does networking play in a chef’s jour-
ney? Plus, Max opens up about the thrill and challenge of working under the gaze of anonymous Michelin inspectors. The episode wraps up with a nostalgic look at favorite meals and the comfort foods we love most, like the timeless ap- peal of pizza. Whether you’re a foodie, as- piring chef, or simply curious about the se- crets of high-end restaurants, this episode offers a unique perspective on the art, passion, and creativity that define today’s culinary world. Don’t miss out on this fas- cinating conversation—subscribe to the channel and share your thoughts on what makes a restaurant truly exceptional!
53 MIN
https://www.youtube.com/watch?v=NfylojWYlG4
www.getwoodles.com
@woodlesk12
See how Waltham High School, MA served Woodles two ways in one day!
Teriyaki Beef Woodles Stir Fried Noodles
Turkey and Woodles Broth Bowl
Download Recipe Here!
Download Recipe Here!
Request a Sample
Submit your own “Woodles in the Wild” photos! To be featured on the @WoodlesK12 Instagram account!
SERVED INDUSTRY ADVERTORIAL CONTENT FROM INDUSTRY LEADERS
A GRATEFUL COLLABORATION: HOW SCHOOL DISTRICTS SHAPED GAIA’S MISSION
BY SOUHA ALAMEDDINE
F rom the beginning, GAIA has had two guiding principles shaping its products: to support school nutrition teams by saving time and reducing redundancy in their daily tasks. Achieving this started by listening to those who live and breathe school nutrition. GAIA reached out to districts of all shapes and sizes—from large city schools with central kitchens to smaller districts where every team member wear multiple hats. Those early conversations set GAIA’s direction. School nutrition teams shared the daily balancing act of managing inventory, meeting compliance, planning menus, and handling paperwork, all while staying focused on students. GAIA heard about the challenges of limited budgets, tight schedules, and the high standards nutrition teams set for each meal.
“
With every story you shared, our commitment grew. GAIA should support your work, not add complexity. We wanted a tool that adapts to your needs, whether you’re managing data at a computer or preparing meals in the kitchen.”
With that feedback in hand, the GAIA team got to work. Every line of code, every feature, and every update is a reflection of what school nutrition professionals have shared. GAIA simply wouldn’t be what it is today without the insight, honesty, and expertise provided by you all. CO-CREATING SOLUTIONS WITH SCHOOLS IN MIND Since launching, GAIA has continued reaching out to districts for feedback, knowing the best way to serve schools is to hear directly from those who use it daily. This ongoing collaboration means that GAIA has evolved with each new idea, each problem solved, and each “Wouldn’t it be great if GAIA could do this?”
THE REAL INSPIRATION: YOU We’ll be honest—one of the best parts of what we do is getting to work with you. Every day, we’re inspired by the dedication, creativity, and resilience of school nutrition teams across the country. Your work goes way beyond simply preparing food; you’re building community, supporting students’ well-being, and finding innovative ways to make school meals nutritious and enjoyable. It’s work that’s essential and incredibly meaningful, and we’re in awe of all you do to make it happen.
“
If Gaia can help make even a small part of your job easier—if we can give you back a little time or help you streamline a task—then we know we’re moving in the right direction. Every feature, update, and improvement is made with a deep respect for the work you do.
Here are a few ways we’ve made Gaia work for you based on input: Customizable Production Records One of the first things we learned is that every school and district does things a little differently. While one team may prioritize tracking certain ingredients, another might focus on managing compliance data, and yet another might need an entirely different format. We didn’t want Gaia to be a “one-size-fits-all” platform. So, we made Gaia’s production records fully customizable. Now, teams can set them up to match exactly how they work—without unnecessary fields or extra steps. This flexibility allows teams to track what matters to them in an intuitive and natural way. Paper Without The Work We spent time with Diane Slobodnik and Joseph Blissett from Joliet Public Schools, where they manage a central kitchen out of a junior high school. Observing their day-to-day, it became clear how time- consuming it can be to manually enter paperwork into record-keeping systems that aren’t exactly user-friendly. Time could be better spent in the kitchen—whether getting creative with new recipes or enhancing meal options for students. Together with Diane and Joseph, we co-developed an Optical Character Recognition (OCR) feature to address this challenge head-on. Now, with OCR, you can simply snap a photo of a production record or inventory list, and GAIA automatically inputs the data for you. No more manual entry. No more backlogged paperwork. Just a quick snap, upload, and you’re back to doing what you do best. Centralized Inventory and Ordering Inventory management is another major pain point that repeatedly came up in our conversations with child nutrition teams. Tracking inventory in multiple places, remembering reorder points, and balancing fresh and stored ingredients was a constant struggle. With that in mind, Gaia gives a centralized view of all inventory, directly connecting to ordering systems. By keeping inventory management in one place, teams can avoid over-ordering, prevent shortages, and ensure fresh ingredients are always on hand.
OUR ADVISORY GROUP: THE GAIA COLLECTIVE The features we’ve developed so far are just the beginning. As school nutrition evolves, so will Gaia. We are excited to formalize our advisory process and group, which we are calling the GAIA Collective . We’ve been collaborating with passionate Ideators and doers who are committed to improving school nutrition. They will continue to provide ideas and a wish list of features designed to deliver real and impactful results. Additionally, we will host in-person events to create a space for shared learning. Through the GAIA Collective, we invite everyone who shares our mission to help shape the tools and technology of the future. Whether you have abundant ideas, are facing challenges, or have a wish list of features you would like to see, this is your space. Email me to join the waitlist to receive updates, including news on upcoming events and ways to get involved as we launch the GAIA Collective. Together, we are building solutions that directly support those on the front lines. WE’RE STILL LISTENING—AND ALWAYS WILL BE Your input is what makes Gaia more than just software— it makes it a platform designed by and for the school nutrition community. And we’re committed to continuing to earn that role as your partner. Please reach out, share your thoughts, and let’s make school nutrition more impactful together.
Contact Information Souha Alameddine CEO, Gaia K-12
Email: souha@gaiak12.com https://www.gaiak12.com/
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.
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
WATCH
This month’s edition encourages us all to put a little gratitude in our attitude. Think about experiencing the warmth and comfort of celebrating a meal with family and friends, where you may even have “gone around the table” to express gratitude. Our hope for you and your team is that we can help carve out this same experience for your cafeterias and school com- munity with some simple ideas and recipes. Enjoy some food for thought curated and ready to serve up some quick and easy strategies for success!
TED talks aka “ideas worth sharing” give us short, pick-me-up op- portunities to focus ourselves and our teams. Check out these 8 TED talks on having an attitude of gratitude ! MENU PRO TIP The winter holidays and theme days allow us time to gather and celebrate with our teams and the students we serve! Many of those holiday favorite flavors and seasonal ingredients can be used creatively throughout the winter season.
READ
Looking for ways to connect with your staff? Consider a book club with a focus on favorite titles on GRATITUDE .
Preschoolers give thanks around the table for a holiday meal.
Try a new twist on leftovers! Leftover turkey can be transformed into a Tur- key Pot Pie or Turkey Noodle Soup . Cranberry adds another level of flavor when used as a seasonal condiment on a Turkey Cranberry Wrap A Baked Potato Bar is a comforting winter classic. Highlight potatoes as both a Harvest-of-the-Month fea- ture and as a customizable bar of- fering. Pick two or three concepts and offer the topping that students can select to their liking. Savor soups and feel the “warm and fuzzy” vibes all winter long with these easy-to-assemble ideas. Cheesy Chicken Enchilada Soup Baked Potato Soup Lasagna Soup
Turkey, Ham and all the fixin’s on the line for a Thanksgiving feast.
PONDER
Ever wonder about what legacy you might leave after a career spent work- ing in child nutrition? It’s not about ego or accolades but truly the impact that you’ll have. Check out Pisanick Partners founder Maureen’s November Blog on Gratitude where she humbly shares her journey over the past two decades.
INNOVATE
Everyone loves to feel ap- preciated - our students are no exception. Check out how schools can grow in gratitude and make sig- nificant steps in achieving their farm-to-school goals. Woodridge Schools re- cently celebrated at a dis- trict board meeting the new Fork Farm hydropon- ic lettuce program that their team embraced this fall. Lettuce isn’t the only gift that keeps on giving!
LEARN
Got 2 minutes to understand why grat- itude is so important? Click here to learn the science behind how gratitude works, and can help you sleep better and lower your blood pressure too!
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.
FRESH CONTENT FROM QUARTERLY
How Sodexo’s updated Mindful program is embracing a new era of wellness Over a year in the making, the food management company’s new and improved wellness program aims to take a more holistic approach to health.
BY BENITA GINGERELLA
T he concept of health and wellness has seen many changes in the past couple of years, so when it was time for Sodexo to update its wellness-focused Mindful program, the team knew it had to go make sure it was involving all aspects of health and nutrition that are top of mind for today’s consumer. The program’s update, which took over a year to complete, involved the work of several different stakeholders throughout the company including dietitians, chefs, fitness professionals and more. “We [got] everyone together to make sure that we were aligned with the most up to date science nutritionally and be up to date with the best practices in all of these different
areas that actually touch health and wellness,” says Registered Dietician and Senior Manager for Culinary Systems at Sodexo Micheline Cormier. The new and improved Mindful not only offers guests a variety of new recipes intended to reflect the most recent dietary guidelines for Americans, but it also provides Sodexo teams and their customers with a more holistic approach to health. From idea to full-fledged recipe The updated Mindful program introduced a variety of new dishes to Sodexo menus, including buffalo chicken quesadillas, fall harvest falafel wraps, pulled beef and spicy pepper relish paninis and pumpkin pancakes. Each dish passed a rigorous development
process to make it to diners’ plates. The multi-step process begins with market insights that reveal current food trends and ingredients and flavors that are popular with diners. Once the team analyzes the insights, they go to a consumer panel with names and descriptions of potential recipes to get their take. From there, the team creates dishes based on the consumer feedback. Each dish follows a variety of nutrition requirements including having limited added sugars and calories, enough protein and fiber, and more. The Sodexo team also considers how complicated the recipes are and aims to ensure they are as simple as possible so that they may be easily replicated across different locations.
FALL HARVEST FALAFEL WRAPS ARE ONE OF THE NEW MINDFUL MENU ITEMS.
Finally, a “formal cutting” takes place where the dishes are further scrutinized by the brand director and other stakeholders in the company. “We bring in the dishes one at a time and we talk about the dish and how it performs,” says Cormier. “We talk about why we think this would be a great addition to this program, and how we meet helps meet our program goals, and then we determine which dishes make the cut.” Those that do survive the chopping block are then released on menus across the country. Each dish is accompanied by a symbol on the menu to let diners know it’s part of the Mindful program. “It’s very easy for any of our customers to feel confident
when they see that symbol,” says Cormier.
holistic approach to health and wellness. “The understanding of what it means to be “healthy” has evolved significantly in recent years,” says Kristi Theisen, senior director of impact for Sodexo North America. “It’s a personal journey focused on nourishing foods, positive mental well-being, and moments of joy.” While the program is still relatively new, Cormier says she’s already heard good things about it out in the field and is excited to receive more feedback on it over the next few months of the rollout. “I know that a lot of operators have been reaching out to me to get more information and are really enjoying the deployment of it,” she says.
A holistic approach to health Alongside the bevy of new menu items, the updated program also features a new partnership with National Council for Mental Wellbeing (NCMW). Through the partnership, Sodexo teams receive mental health first aid trainings that are intended to help them better support their clients and diners. In addition, the NCMW is teaming up with Sodexo on its monthly Mindful newsletter and social media content to provide diners with information on different mental wellbeing topics and other news. The partnership is intended to provide guests with a more
PHOTO COURTESY OF SODEXO
GIFTING GRATITUDE
Learning to appreciate your team, clients, and industry-Privately and Publicly
D ecember is a special time of year. It’s a season of giving and the perfect opportunity to show gratitude to those around us. In school nutri- tion, giving back is a natural part of your job. You work hard to ensure that students receive healthy meals, but it’s also important to recognize and appreciate the efforts of your team, clients, and the entire industry. Showing gratitude is more than just saying “thank you.” It’s about making others feel valued and appre- ciated for their contributions. Here are some simple and meaningful ways to express gratitude privately and publicly. Writing Thank You Notes A handwritten thank you note can go a long way. It’s a personal touch that shows you took the time to ac- knowledge someone’s hard work. A thank you note can make their day, whether it’s a colleague who helped you with panning hamburger patties or a sup- portive client. Please keep it simple and sincere. Men- tion specific things they did that you are grateful for. This small gesture can strengthen relationships and build a positive work environment. Bringing Healthy Snacks to Share Food brings people together. Sharing healthy snacks with your team is a great way to show you care. It can be as simple as bringing in a fruit platter or home- made granola bars, which shows appreciation and promotes healthy eating habits. It’s a win-win! Plus, taking a break to enjoy a snack together can boost morale and create a sense of community.
Public Recognition While private gestures are meaningful, public recog- nition can also have a significant impact. Highlight - ing someone’s achievements in a team meeting or a newsletter can make them feel proud and appreciat- ed. It’s a way to celebrate their hard work and inform others about their contributions. Just be sure to keep it genuine and specific. Mention what they did and how it made a difference. Verbal Praise Never underestimate the power of a kind word. Tak- ing a moment to acknowledge someone’s efforts can be very impactful verbally. Whether it’s a quick “great job” after a meeting or a more detailed compliment during a one-on-one conversation, verbal praise can boost confidence and motivation. Creating a Culture of Gratitude Finally, fostering a culture of gratitude within your team is important. Encourage everyone to express ap- preciation regularly through team-building activities, gratitude boards, or even just starting meetings with a round of thank-you’s. When gratitude becomes a part of your culture, it can lead to a more positive and pro- ductive work environment. In conclusion, showing gratitude is a powerful way to build stronger relationships and create a positive at- mosphere in the workplace. Whether through a hand- written note, a shared snack, or public recognition, taking the time to appreciate those around you can make a big difference. This December, let’s make an extra effort to gift gratitude to your team, clients, and the entire school nutrition industry.
RESOURCE LINK
ICN Website
Patrick Butler, MS | Education and Training Specialist, Institute of Child Nutrition Patrick Butler is an Education and Training Specialist who joined the Institute of Child Nutrition in 2018. He primarily develops school nutrition education and trainings resources, including ICN’s Introduction to School Nutrition Leadership. Patrick is passionate about providing child nutrition professionals with resources that can help them improve their skills and abilities. Patrick has 9 years of experience in school nutrition. He also has a Master’s in Leadership and a Bachelor’s in Business Administration from Belhaven University. In his spare time, Patrick enjoys cooking, traveling, reading, and spending time with his family.
Gratitude Shout-outs
WE SAY THANK YOU TO AMAZING TEAM MEMBERS ACROSS THE COUNTRY!
LOUISE RUDOLPH MONTGOMERY COUNTY PUBLIC SCHOOLS “She is very dedicated to her job always looking for improvement in work place,she goes above and beyond her duties I really appreciate her trying so hard to help me out.”
KERRY HAWLEY AURORA PUBLIC SCHOOLS
“Kerry exhibited her passion for advancing the quality and availability of the system’s free meals program.”
SUBMITTED BY ELLA HILL
SUBMITTED BY RONALD MATY
SONJA MOORE MONTGOMERY COUNTY PUBLIC SCHOOLS
VALERIE GIPSON MONTGOMERY COUNTY PUBLIC SCHOOLS
“I am the Cafeteria MGR. Sonja Moore is one of my employees that I can count on no matter what the situation is. She opens and make sure all of my staff is on point with there duty while taking care of her own duties. She takes care of breakfast and then get started on lunch. When the coaches order sack lunches for the football or basketball team she makes sure they are prepared and ready for him when he comes by. She runs my snack area along side myself everyday. She help train new employees and If anything happens at the school with the alarm I can depend on her to go if needed to check things out because I live 35 min away she is my STAR EMPLOYEE!”
“I’ve selected Valerie because she exudes positivity and confidence. Whenever she encounters a person having a bad day, she is quick to listen, never judge and always encouraging. Also she is the most selfless person I know, she is always giving and never asking for anything in return. She is also a disable vet, but if you met her style & fabulous self you would never know… because she lives her life in a way that, you can’t tell what’s she has been through by looking at her. She doesn’t let setbacks define her. I just love her spirit and MPS CNP department is better because of her.”
SUBMITTED BY TIMOTHY SMITH WALKER
SUBMITTED BY ADELL WHITE
STRENGTHENING THE RELATIONSHIP BETWEEN CHILD NUTRITION & INDUSTRY PowerfulPartnership #
When you hear the word, “partnership,” what initially comes to mind? Do you automatically think of a formal agreement between two parties, who are joining forces to achieve a common outcome? or do you think of two parties combining their resources, to create an undeniable force, ultimately influencing the market in which they operate? Partnerships are essential for success. Too many times than often, we as child nutrition operators, along with our industry partners take for granted the powerful partnership between us. Whether we’re looking to expand our collaborative efforts or simply continue to build upon the partnerships we’ve created, this article explores the power of partnerships, and offers tips for sustaining the partnership between child nutrition operators and our industry allies. PRIORITIZE OPEN COMMUNICATION Communication is key. We must prioritize open and effective communication. In order to build and sustain effective communication, we must ensure our communication involves both the comprehension AND successful transmission of our message. We must ensure that everyone is working together to achieve the established goal of feeding our children nutritious and appealing meals. FOSTER TRANSPARENCY & UNDERSTANDING You may be asking yourself; how do we achieve open communication amongst operators and industry? I wholeheartedly believe this begins with fostering transparency and nurturing mutual understanding. We must continuously exchange knowledge, discuss our challenges, while proposing solutions. Also, we must celebrate our wins and share our success stories. It’s vital we understand and comprehend each other’s perspectives.
HAVE AN INVITATION MINDSET What’s an “invitation mindset?” An invitation mindset involves three key components. These components are being open, being responsive, and being courageous. Being open with each other provides the opportunity to listen to each other and understand one another’s perspective. Being responsive and courageous allows us to effectively make informed decisions as the experts in our field. These combined components are the keys to unlocking greater understanding and sustaining the partnership between us. Remember, there’s no “I” in team and together everyone achieves the desired outcome. ENGAGE IN ADVOCACY Advocacy is the act of supporting a cause. For myself, and other operators, along with industry, the cause is providing nutritious and quality meals to children. So, ask yourselves, who better to advocate for the needs of child nutrition than its very own operators and industry personnel? I challenge each of us to be the voice and take advantage of opportunities to advocate for our children. The powerful partnership between child nutrition operators and industry is not only essential, but is the building blocks for transforming the realm of child nutrition programs. Our partnerships will yield an unprecedented benefit for our children. In order to build these partnerships and foster deeper collaborations, WE , both industry and child nutrition operators must be creative in our efforts, intentional, and strategic. Remember, “if we are moving forward TOGETHER , success will take care of itself.”
Mary Ellen Gilliam, MBA, SNS | MSD Wayne Township, IN Mary Ellen Gilliam, MBA, SNS is the Assistant Director of Child Nutrition for MSD Wayne Township in Indianapolis, IN. She began her career in child nutrition as a dietitian and nutrition manager, in Georgia, before returning to her midwest roots. A proud #BoilerMaker, Mary Ellen earned her Bachelor Degrees in both Nutrition Science & Dietetics from Purdue University. She earned her Masters of Business Administration from Indiana Wesleyan University. Mary Ellen is the youngest of thirteen children. Child Nutrition for Mary Ellen is where Passion meets Purpose.
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