CONTENTS
Marta Shand
NxtGen Network
06
12
Making the Effort for Wellness
IGNITE 2024 Recap Sneak Peek
FROM OUR PARTNERS
Making the time and effort for wellness is the first step on your path to good health.
A sneak peek into the party of the year, Innovation Award Winners, and much more!
14 Innovation Award Winners Presented by NxtGen Network & Cool School Cafe 16 People’s Choice Award Winner You voted for your favorite Recipe Trendguide participant! 18 From the Show Floor Photo Recap at ANC 2024
7 NEW Next Up Episode: The Evolution of School Meals with Heartland School Solutions
PAGE 5
8 Curiosity’s Cafeteria by Annelise McAuliffe Soares
PAGE 17
10 Partners in Peanut Butter: Natural & Conventional with The National Peanut Board
PAGE 25
r
Whole Grain-rich Ramen Noodles
PAGE 31
Perfect for speed scratch recipe solutions and customizable concepts
20 USDA Connection
Request Samples
For more information go to www.getwoodles.com
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Institute of Child Nutrition
Mary Ellen Gilliam
22
30
#UNAPOLAGETICALLYYOU Tips to Prevent Burnout in the Workplace
Never Stop Inspiring & Innovating
FIND THIS SYMBOL
Take time to look back on the previous school year and see what new things to apply in the upcoming year.
Start your journey to combat burnout in the workplace with these #FabFive Tips.
https://vimeo.com/507344887
32 Edible Education with Pisanick Partners
24 Podcast Spotlight New episodes featuring industry leaders from across the country! 27 Introducing NxtGen Masterclass A premier event designed to elevate the school foodservice industry 28 Grapevine Colleyville ISD: Where Cafeteria & Classroom Come Together Fresh Content from Foodservice Director Quarterly
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35 Innovating the Cafe Environment with AmTab 36 Grilled Peaches with Cardamom Yogurt & Chai Spiced Pecan Granola Bites with Applewhite
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FROM THE EDITOR
Innovate AND Invigorate
The theme for this month’s issue of Served is “In- novate and Invigorate” which is the perfect theme for summer as we are simultaneously relaxing and preparing for the following school year! Dive into this edition as you become inspired to prioritize your own self-care while preparing the latest and greatest for the upcoming school year!
https://vimeo.com/990652355?share=copy
-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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Served Digizine™ is a publication of NxtGen Network. Served Digizine™ releases eight issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime.
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WHAT TO EXPECT
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.
You’re Invited to the
AmTab K12 SYMPOSIUM
AMTAB FACTORY TOUR AND EDUCATIONAL SESSIONS
Bensenville, IL
Factory Tour One of AmTab’s education partnership managers will take you on a guided tour of our 300,000 sq ft facility. Guests will be able to see first-hand American made furniture, and signage, graphics 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 possibilities 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 apart of. 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. Learn how to design your space with AmTab
OCTOBER 2-4 2024
SPONSORS AND EDUCATIONAL SESSIONS PROVIDED BY:
INTERESTED IN ATTENDING? CLICK HERE!
FAQ
Who should attend? K12 foodservice decision makers. Will I earn CEUs? Yes! CEU certificates will be available on request after the conclusion of the sium. Yes! CEU certificates will be sent 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 recommended 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 2nd for all guests at a local venue. Lunch on the 3rd is also provided by the hosts with a TBA networking event the evening of the 3rd. All of these are at no cost to attendees.
ADDITIONAL SESSIONS TO BE ANNOUNCED
PRESENTED BY
Wellness MAKING THE EFFORT FOR
WHERE TO BEGIN?
A good place to start is to get the knowledge of your current physical state. It could be asking for a full blood work up, scheduling a regular checkup or a food sensitivity test. Find out your strengths and the areas for improvement. Start there and find what will work for you. After you know, it is safe to start a physical program then I suggest that you look for something that challenges you physically or something you have a passion for. Choose a short or long-term goal and plan how to achieve it. Personally, I get results from setting goals. I have done this in the past by planning to run an Ultra Trail Race (race that totals more than 26.2 miles). This scared me silly because up until then I had only run a few marathons and that was almost 20 years ago. So I signed up, planned out my weekly/monthly mileage goals and faced the fear of the unknown. This was one of the hardest things I have done but it was so rewarding. It showed me what I am capable of and that if I am consistent with healthy habits that I will get stronger. If I can, you can! Now if we are being honest we all struggle making the effort for good health. It does not matter if you are a professional athlete, a bank teller or someone in the food service industry. It may be easier some weeks to not prepare meals ahead and grab something on the go or you have just finished a super long day and you know you need to go to the gym but just cannot make yourself or when life happens and you are just not feeling physically up to it. This is when you need to give yourself the grace to make those allowances, not all the time but to know when it is more beneficial not to go to the gym but to rest and catch up with an old friend or spend time in your yard. The idea is to make progress and to reinforce the thought process of put- ting your health as a priority.
BY MARTA SHAND
M aking the time and effort for Wellness is the first step on your path to good health. It means that you have committed and you are willing to set aside the precious commodity we call time. Yes that means that you will have one more thing you will have to try to fit into an already crazy, over packed week… but remember it is for your Health, Wellbeing and your Future Self. It is perplexing how we put everything and everyone before making time for ourselves and really those precious self-care and wellness minutes will pay off 10 fold by making you a happier, stronger, more confident individual that will start seeing the physical rewards almost immediately. WHAT ARE WELLNESS MINUTES? The answer might be different for everyone. Your Wellness program should be designed for you and can evolve as you do. It could mean hiking for some, or biking, running, pilates, yoga, cooking classes or get- ting that medical checkup that you have been putting off. The activities are endless and the total time will vary. The program may be dependent on the seasons or your work/school load but the goal is to make the time to improve your health. Here is a basic definition -Wellness is the act of practicing healthy habits on a daily basis to attain better physical and mental health outcomes, so that instead of just surviving, you are thriving.
Make the Effort for Wellness and … Just Start.
KEEP READING 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.
WITH
The Evolution of School Meals
Josh Paynter Sr. Director, Client Services Heartland School Solutions Mark Williams VP, Product Management Heartland School Solutions
Artificial intelligence (AI) is here and it’s already be- ing utilized by school districts and Heartland School Solutions to increase productivity. On this episode of Next Up Live the group discusses the definition of AI, its evolution over the years, and its current use within school foodservice. They highlight the benefits of generative AI in menu planning, allergen management, newsletter creation, customer ser- vice, and more. The conversation also touches on the challenges, concerns, and solutions associated with AI, such as data accuracy and job displacement.
Emma Anne Hallman, SNS Child Nutrition Director Haleyville City Schools
Jon Campbell Technology Supervisor,
Food and Nutrition Services Cherry Creek School District
LEARN MORE ABOUT HEARTLAND SCHOOL SOLUTIONS HERE!
Curiosity’s Cafeteria: SERVING UP AN INNOVATIVE CULTURE
In the ever-evolving landscape of educational environments, the food service sector stands as a testament to the power of innovation driven by curiosity and a willingness to embrace change. As we navigate dietary needs, sustainability, and student satisfaction, it’s clear that fostering a culture of curiosity is not just beneficial but essential for the growth of school food programs. As a food manufacturing company with an Innovation team, we have learned to lean on curiosity to propel ourselves forward.
Innovative Examples to Invigorate Programs School food service programs that have embraced change and nurtured curiosity are reaping the re- wards. For example, a school district that intro- duced a ‘Farm to School’ program saw an increase in student engagement as they learned about the origins of their food, leading to a greater apprecia- tion and consumption of healthier options. Anoth- er school’s decision to involve students in menu planning resulted in a more tailored and well-re- ceived selection of meals, reflecting the diverse tastes and dietary needs of the student body. The Role of Leadership in Cultivating Curiosity As leaders in the food service industry, it is our responsibility to create an environment where cu- riosity is encouraged and rewarded. This means providing opportunities for professional develop- ment, fostering open communication, and recog- nizing the innovative efforts of our teams. When we lead by example, showing our own curiosity and openness to change, we inspire those around us to follow suit. We can ensure that our programs not only meet the current needs of our students but also adapt to the challenges and opportuni- ties of tomorrow. Let us continue to ask questions, seek out new experiences, and welcome change.
The Catalyst of Curiosity Curiosity is the spark that ignites innovation. It is an inquisitive nature that leads food service pro- fessionals to question the status quo and explore new possibilities. When we encourage our teams to ask “What if?” and “Why not?”, we open the doors to a world of potential improvements and creative solutions. If you have a daily huddle, en- courage teammates to show up with a “What if?” Embracing Change as a Constant The only constant in life is change, and the food service industry is used to shifts. By embracing change, we prepare ourselves for the inevitable shifts in consumer preferences, nutritional guide- lines, and food sourcing options. Consider the transition from traditional cash-based transac- tions to digital payment systems; this change not only streamlines the process but also aligns with the tech-savvy nature of today’s students, mak- ing mealtime more efficient and enjoyable. Think about ways to get your team more comfortable (and excited!) about change. Google the ADKAR model if you’re curious about learning more.
Annelise McAuliffe Soares | Ready Foods Annelise is the Director of Marketing & Brand Stewardship at Ready Foods in Denver, Colorado. Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are delicious, not difficult. Her favorite hot lunch in elementary school was always nacho day.
PARTNERS IN PEANUT BUTTER: Natural And Conventional No matter the variety, peanut butter is full of delicious, nutritious goodness.
T he options for peanut butter on the market are vast, but many people wonder what the difference is between natural and conventional varieties. A peanut butter is considered “natural” if it contains just peanuts or peanuts and salt. A conventional pea- nut butter will contain these ingredients, plus the ad- dition of fully hydrogenated oil and possibly added sweeteners. Products that include anything outside of these ingredients, like palm oil (which is higher in saturated fat but is not hydrogenated and is trans- fat free), flavors or other ingredients must be labeled as peanut butter spreads. These may include des-
sert-forward flavors or specialty spreads that are available on the market. Importantly, fully hydro- genated oils do not contain trans fats and are dif- ferent from partially hydrogenated oils, which are not present in any peanut butters sold in the Unit- ed States. When comparing the nutrients on the label of two of the most popular brands of natural vs. conven- tional peanut butters, there is no significant differ- ence in the amount of saturated fat between the two. The sugar in regular peanut butter amounts
to about ½ teaspoon per serving, a very small contribution when con- sidering the most common sources of added sugar in the diet. With the abundance of peanut but- ter varieties available, it’s important to remember that whether the pea- nut butter is natural or convention- al, it will contain nutritional good- ness and great taste. Plus, peanut butter also pairs well with many other nutrient-dense foods, like fruits, vegetables and whole grains, which can make eating a diverse diet easier for kids and adults alike.
CLICK HERE to learn more about peanuts in schools!
Markita Lewis, MS, RDN | National Peanut Board Markita Lewis MS, RD is a registered dietitian with over 7 years of experience in clinical nutrition, nutrition education, health and wellness copywriting for major brands and healthcare professionals, and public speaking. She is currently the Marketing and Communications Manager at the National Peanut Board, where she develops and implements programs and initiatives regarding early introduction and allergy management, K-12 nutrition, foodservice, and health and wellness. Markita completed her MS and dietetic internship at the University of Georgia and BS at Louisiana State University. Markita is committed to integrating her love of culture and social justice into her career as a dietitian to make health more equitable for all.
Thank you for attending Ignite 2024! It was an epic night that started with a live filming of the Next Up Talk Show, featuring Heartland School Solutions sharing their future plans for Generative AI! Big congratulations to AmTab and Rialto USD for winning the Innovation Awards, and J.T.M. Food Group for snagging the People’s Choice Award! The night was packed with so much fun, awesome music, and epic dance-offs!
Most importantly, it was filled with people who are passionate about feeding our children! Thanks to everyone who attended and made it a night to remember. Can’t wait for San Antonio!
A HUGE THANK YOU TO OUR SPONSORS!
TIER 2
TIER 1
INNOVATION AWARDS
ADDITIONAL SPONSORS
TIER 3
PRESENTED BY:
AND
OPERATOR WINNER
CONGRATULATIONS RIALTO USD! OF SAN BERNARDINO COUNTY, CALIFORNIA
Rialto USD San Bernardino County, California
ENTRY SUMMARY: We are currently utilizing Canva as a tool to create our social me- dia content as well as presentations and awards for staff. We are able to engage with our students, parents, staff and community and we keep them updated on the scratch cooked meals we are preparing daily for our scholars! Social media has allowed us to keep a real time relationship with our students - and utilizing the great features of Canva, we are able to create beautiful content that showcases the nutritious meals that so many staff members put their heart and soul into making.
PRESENTED BY:
INDUSTRY WINNER
CONGRATULATIONS AMTAB! FURNITURE & SIGNAGE GRAPHICS DÉCOR
ENTRY SUMMARY: Our Mobile Booth Seating - Half Round is an innovative product we recently modified. This product has always been a staple within K-12 cafeterias. However, after speaking with more and more school nutrition professionals, there was an addition to this product that could really benefit schools. In order to get more seating in the cafeteria, adding a back shelf with seats allows us to really maximize the seating capacity in that space. It also provides students with another unique seating option to enjoy the amazing meals produced. AmTab is always about being innovative and finding creative solutions to give students more seating variety in the cafeteria. This was definitely a team effort between us and school nutrition professionals’ feedback.
YOU VOTeD! THE 2024 People’s Choice Award Goes to...
J.T.M. Food group and their Birria Bao Buns Recipe!
Check OUT Their Winning RECIPE HERE!
Instead of “Peanut Free” Be “Allergen Aware”
Peanuts are a nutritious, delicious and aordable food for the 98% of children who do not have a peanut allergy. Click to see five evidence-based reasons to avoid being “peanut-free” and instead becoming “allergen aware.” See More Resources at PeanutsInSchools.org
ANC 2024
ANC 2024
CONNECTION
USDA
USDA’s Food and Nutrition Service touched down at the SNA Annual National Conference on a mission to connect and listen to some of the thousands of school nutrition operators, industry partners, and organizations who play an important role in nourishing children through USDA’s school meals programs.
USDA Deputy Under Secretary s Cindy Long and International Food Solutions Co-President Lincoln Yee. USDA Deputy Under Secretary
The conference provided an opportune space for USDA to listen, taste different nutritious products, & continue invaluable conversations “
USDA staff at the 2024 School Nutrition Association National Conference in Boston, Mass.
USDA staff presented at several educational sessions on topics such as school meals, nutrition education, and summer meals in rural communities. USDA leadership had the opportunity to hear from school food service directors about their priorities and challenges during roundtable sessions. These roundtables were so helpful for USDA to understand the top concerns for these food service leaders as they start a new school year.
USDA Deputy Under Secretary for Food, Nutrition, and Consumer Services Cindy Long (left) and USDA FNCS Acting Under Secretary Kumar Chandran (right) celebrate nutritious and delicious foods for K-12 students.
We also hosted a session with industry representatives to acknowledge their commitment to school nutrition and discuss how they are navigating regulatory changes. The discussion allowed industry champions to share how they plan to support school nutrition professionals with the implementation of stronger nutrition standards, including the development of innovative products and providing technical assistance.
Acting Under Secreary Kumar Chandran with representatives from Bongards Premium Cheese. Acting Under Secretary Kumar Chandran with
The conference provided an opportune space for USDA to listen, taste different nutritious products, and continue invaluable conversations with our program champions. We are grateful to SNA and all of our partners for a successful conference!
Tasty fat free chocolate milk from TruMoo.
USDA with food service directors from across the U.S.
USDA leadership & staff with SNA attendees.
INSPIRING & INNOVATING! NEVER STOP
N ow that summer is here, it is a chance for school nutrition professionals to recharge, reflect, and refresh. Life is ever changing, advancing, and presenting new challenges and adventures. It is good to take time to look back on the previous school year so you can see what new things you want to apply in the upcoming year. For many school nutrition professionals, sum- mer may offer some downtime - or at least a less hectic time. Take this time to reflect on the past year and determine: • What worked • What didn’t work • What changed • What trends started • What you learned Take these reflections and use them to be in- novative for the next school year. This is your opportunity to implement ideas and start the year with new expectations. Here are a few ideas to consider: • Determine your serving line set-up to display your best sellers and encourage healthy options. • Add a new food item or recipe to the menu. • Implement new menu tasting methods and develop a survey to gather feedback from students on what new foods they like. • Learn a new culinary technique and then teach it to your staff.
outside of the box. Check out social media posts to see what other programs around you are doing. Network with other school nutrition programs to see what has been successful for them. Talk to your staff and gather their input. Propose ideas, have discussions, and see if something new may work. Frontline staff may have received helpful insights from their stu- dents. Empower your staff to share ideas, suc- cesses, and challenges. Child nutrition changes and evolves with the times. Use the summertime to improve your- self and your staff. The ICN can help by offering a variety of free trainings and resources. Train- ings include face-to-face, virtual instructor-led trainings (VILT), and self-paced online courses, videos, and webinars on iLearn. The ICN also has several types of resources available in- cluding fact sheets, guides, recipes, templates, checklists, and Standard Operating Procedures (SOPs) - all for FREE! Knowledge is strength so arm yourself with as much free knowledge as you can. Want to learn a new culinary tech- nique? The Culinary Institute of Child Nutru- tion (CICN) has resources for that. Need more information about food allergies? The ICN has resources for that. Want to improve your HR game? The ICN has resources for that too. You can visit our website (theicn.org) to see all the wonderful resources available. Each year, the ICN also offers a “Back to School Toolbox” packed with valuable tools for school nutrition professionals. This year’s toolbox includes a handy checklist for opening the kitch-
Summertime provides the chance to give yourself the time and space to be curious and creative. Think
https://vimeo.com/824177016
en, service line, and manager’s office. It also features a range of self-paced online courses and resources on civil rights, basic culinary math, food safety, and more. Interactive tools like the Food Buying Guide and the Child Nutrition Recipe Box assist in planning meals and meeting nutrition standards. New this year is the Back to School Ready Badge, awarded to those who complete es- sential courses and download key resourc- es, demonstrating their preparedness and understanding of best practices in school nutrition. Visit theicn.org/backtoschool for more information! Finally, take time this summer to cele- brate the wins from the year. Shout out the successes of your staff and show them you appreciate them. Give them a morale boost to help get them through the chaos of the approaching school year. Schedule time to celebrate your staff throughout the year in fun and creative ways. As novelist Paulo Coelho said, “When we strive to become better than we are, everything around us be- comes better too.”
ICN Website
Molle Polzin, RDN | Education and Training Specialist, Institute of Child Nutrition
Molle Polzin is a Registered Dietitian with over 20 years of experience in community nutrition, public health, and Training Coordination. Molle is an Education and Training Specialist with the Institute of Child Nutrition (ICN), where she develops nutrition resources and training for child nutrition programs. Molle is passionate about helping early childhood professionals create fun learning experiences while serving healthy and safe meals to the children in their care.
Liz Dixon, MS | Education and Training Specialist III, Institute of Child Nutrition Liz has 19 years of experience in the food and health industry. She has worked as an Education and Training Specialist at the Institute of Child Nutrition since 2013 where she creates food safety resources for schools, CACFP, and SFSP. Liz has a Masters in Food, Nutrition, and Culinary Sciences from Clemson University and Bachelors in Nutrition and Food Science from Auburn University. Along with her degrees, she has certificates in Designing Learning, Microlearning, and Writing for Instructional Design and Training from ATD Education. She is an ACE-certified Health Coach and Personal Trainer, AFAA-certified Group Fitness Instructor, and certified Zumba Instructor. She enjoys teaching her fitness classes, volunteering with a dog rescue, and walking with her dogs.
PODCAST Spotlight
SPONSORED BY
EMPOWERING SCHOOL DINING
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/Zc285IA4aKI?si=iBJlrNT-f1W00ca7
1 HR, 6 MIN |
LISTEN ON SPOTIFY
Join host Marlon Gordon and guests Shaun Sawko and Melissa DeAngelo from Fairfax, along with Harry Catalano from Amtab, for an insightful chat about the importance of school environments and leadership. They discuss the significance of trust, collaboration, and valuing employees in driving positive change, while also emphasizing the value of learning from failures and taking the first step towards progress. Don’t miss this captivating conversation packed with inspiring stories and insights into the power of personal connections and leadership.
Pastor Mark Quattrochi and Marlon engage in a conversation that explores Pastor Mark Q’s journey as an innovative leader. They highlight the unconventional approach taken by Pastor Mark Q and emphasize the overarching theme of community building and leadership development. Their exchange reflects a shared commitment to empowering individuals and supporting the growth of future leaders in diverse settings. Their similarities show through their mutual respect, faith, and shared dedication to empowering the next generation. They also chat about Pastor Q’s new book call “How You Start Your Day Sets Your Day”, theChapel Internship program, and and much... much...more! Lessons in Leadership
https://www.youtube.com/watch?v=MsIyGxZ9LkI
1 HR, 26 MIN | LISTEN ON SPOTIFY
MORE PODCASTS ON PAGE 26
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IN THE WILD Check out these snapshots of authentic reimbursable school lunches captured out “in the wild” (aka the high school cafeteria)
https://vimeo.com/ 985898411
https://vimeo.com/ 985898946
Let Woodles Loose in Your Cafeteria!
Woodles Original Product Info Woodles Protein+ Product Info
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PODCAST Spotlight
The Leadership Framework
Join Marlon and serial entrepreneur Tommy Wafford as they discuss what Tommy calls the “Leadership Framework”. Tommy was co-founder of MealViewer where Marlon received his first opportunity to experience school nutrition from the industry side. And since then, has been a friend and mentor to Marlon and NxtGen Network. Since MealViewer, Tommy has went on to start other businesses but leadership has always been his passion. Whether he is empowering those in child nutrition, those in his community, or entertainers and professionals from across the country, the deposits he makes in the development of others typically turn into something special.
https://www.youtube.com/watch?v=wXtTsxsJqOE
1 HR | LISTEN ON SPOTIFY
Groundnuts, Goobers & Gourmet: Peanuts in African Cuisine 25 MIN LISTEN NOW
Nicholas Vedia
32 MIN
LISTEN NOW
We are thrilled to have Nick Vedia, the District Sous Chef of Virginia Beach City Public Schools, on our latest episode of “The Mix Up”! Dive into an engaging conversation where Chef Nick shares his culinary journey, innovative school meal programs, and the vibrant food culture of Virginia Beach.
In the U.S., we call them peanuts, but these tasty legumes are enjoyed in cuisines around the world. In Africa, peanuts go by many names like groundnuts, gerte, and nguba—the origin of the nickname “goober.” In this episode, culinary experts and passionate food lovers reveal how peanuts are a key ingredient that connects diverse regions and plays a role in bringing vibrant flavors to African dishes. Explore how exciting, delicious and interconnected African food culture is through the lens of peanuts.
In this podcast episode, Danielle Duran Baron, Cathy Schuchart, and Nicole Taylor discuss the critical role of advocacy in school nutrition programs. Cathy and Nicole share practical tips on finding one’s voice and making an impact through advocacy, emphasizing that it extends beyond formal meetings to everyday interactions. They highlight the importance of SNA’s support in addressing challenges and shaping legislative decisions. Powering Up School Nutrition Advocacy Tips from Cathy Schuchart & Nicole Taylor 22 MIN LISTEN NOW
INTRODUCING
APRIL 14-16, 2025
The NxtGen MasterClass 2025 is a premier event designed to elevate the school food- service industry by integrating the expertise and strategies from both school nutri- tion and high-end dining sectors. Set against the luxurious backdrop of the Celeste Hotel in Orlando, FL. The NxtGen MasterClass is not just an event; it’s a culmination of years of building relationships and refining strategies within the school nutrition and high-end din - ing communities. Our goal is to empower attendees with the knowledge and skills needed to innovate and excel in the school foodservice sector. Join us for this unique opportunity to learn from the best, connect with like-minded professionals, and take your foodservice program to new heights.
INTERESTED TO LEARN MORE? CLICK HERE!
FOODSERVICE OPERATION OF THE MONTH Grapevine-Colleyville ISD: Where cafeteria and classroom come together
FRESH CONTENT FROM QUARTERLY
The foodservice team makes nutrition an integral part of students’ school day through themed literary lunches, math problems on cookie packaging and more.
whole-grain egg rolls and a nutrition team mem- ber participating in an “AttenDANCE” with young students. But it’s the #LiteraryLunch and #Mathematics- Monday posts that perhaps best exemplify Grape- vine-Colleyville ISD’s foodservice. For example, as part of a March Literary Lunch, nutrition team members read “Cloudy With a Chance of Meatballs” to the district’s Dove El- ementary School students, who then enjoyed What-A-Lotta Meatballs for lunch. The older kids over at Grapevine Middle tried their hand at math problems printed on cookie packaging, with Chef Jason Aronen walking around to discuss. “We have to get that face time and build trust if we want to make connections with students,” Telesca explains. “We want to teach them that nutrition is important for learning in school, but also for the rest of their lives. So, we really have to show them that we care, and that what we do has an impact on their day.” ‘What we do has an impact’ That impact is always top-of-mind for the team, as the district of 13,500-plus students includes some economically disadvantaged areas. The foodser- vice team serves 18 schools, and all 16 of the pre- K-to-eighth-grade locations qualify for free meals under the National School Lunch Program. “I stress to our people all the time: This lunch might be the only hot meal that child gets that
BY JULIANNE PEPITONE
F or many young students, school foodser- vice is a concept relegated to the cafeteria: They swing by for a few minutes, eat lunch, and head back to class. It’s not something linked to the rest of their school day, and certain- ly not to their summers when school is out. But at Grapevine-Colleyville Independent School Dis- trict in Texas, the foodservice team works hard to bridge the gap between cafeteria and classroom. Themed “literary lunches” tie into lessons. The team’s chef held a three-day cooking class in late June, weeks after the school year ended. Some treats like cookies include packaging with math problems to celebrate the district’s Mathematics Monday. “Our motto is ‘More than just a school lunch,’ and we see ourselves as an important part of the school day,” says Food Service Director Julie Teles- ca. “We are responsible for the only time that our stu- dents can recharge, replenish, refresh and enjoy time with their friends before going back to learn more. We take that mission very seriously,” she adds. Telesca’s team uses the hashtag #morethanjusta- schoollunch in nearly every post on group’s high- ly active X (formerly Twitter) account and other social media. Those posts back up the hashtag— highlighting interactive fun like taste tests of
FUTURE MENUS TOP 8 TRENDS FOR 2024
The nutrition team at Grapevine-Colleyville ISD tries to meet and connect with students through taste tests, cooking classes and more.
day,” says Chef Jason Aronen. “So we have to make sure it’s good: that it tastes good, it looks good, it’s prepared well.” Those are the mantras that Aronen relies on in his capacity as culinary trainer, particularly when educating new team members with little-to-no experience. Pre-COVID, Telesca estimates, about 70% of the team held five-plus years of service; today, 70% has less than a year. “That’s why training is essential, and it doesn’t stop just because we’re in the middle of a four- week menu cycle,” Aronen says. “We’re finding more and more of the workforce doesn’t even cook in their daily lives, so sometimes, training means showing them how to use an oven step- by-step.” This trend has inspired necessary changes to the menu, he adds, with a focus on “quick scratch” items, simpler cooking or assembly-centric prepa- ration suitable for less-experienced culinary work- ers: barbecue cheeseburgers, the Texas-favorite Frito pie, chicken fajitas, and lasagnas. “We do knife skills and culinary lessons, but the biggest thing we push is a sense of pride in our employees,” Aronen says. “Test the food. Season the meal. Our diners are kids: If they have an un- seasoned boiled green bean, they’ll decide they hate green beans. But if we can add some lemon pepper, or a little bit of Mrs. Dash, and keep an
eye on the cooking time that same kid might en- joy it and decide they love green beans. That’s a big thing.” Children are also more likely to try meals when they’re part of it, Aronen knows. That was one of the driving philosophies behind a pilot program last summer: “Chef Jason’s Cooking Class,” held over three days in late June after the district had closed for the year. Students learned how to safe- ly chop strawberries for a refreshing ice cream, to be enjoyed along with chicken egg rolls, dump- lings, dipping sauces, and shortbread cookies that they took home—along with recipe cards. These extra efforts have won Grapevine-Col- leyville recognition. In October, Telesca learned she received the most prestigious honor of the 2024 FAME (Foodservice Achievement Manage- ment Excellence) Awards: the Golden Foodservice Director of the Year. (A member of the FoodSer- vice Director editorial team was part of the selec- tion committee.) Telesca, in the industry for 28 years, says she was “so humbled and excited” to receive the award. “We view ourselves as servers—here to serve others—so you’re never looking for pats on the back,” Telesca says. “But it’s always nice to hear validation that we’re doing what we’re supposed to, and that we’re having a positive impact. That makes it certainly one of the highlights of my ca- reer.”
PHOTOS COURTESY OF GRAPEVINE-COLLEYVILLE ISD
TIPS TO PREVENT BURNOUT IN THE WORKPLACE UnapologeticallyYOU #
visors in my district, Daisha Ottinger often reminds me, “Don’t let a bad moment turn into a bad day.”
“#Unapologetically ME,” is a hashtag, I often use on my social media platforms, to describe being the most authentic version of myself. This hashtag arose during a time when I was experiencing burn- out, both personally and professionally. I had to ask myself some very tough questions, with the primary one being, “How do I overcome the burnout?” The answer, as I discovered, was to become the change I desired to see. Mental health burnout at work is categorized as the direct result of excessive work-related stresses. The symptoms of burnout include the feelings of being overwhelmed, unmotivated, disconnected, and the continuous cycle of feeling as if work is never done. Honestly, we as Child Nutrition Professionals some- time during our career, if not currently have all ex- perienced burnout. To tackle this, and become #un- apologeticallyME again, I implemented the following #FabFive tips to combat burnout. Prioritize YOU Prioritizing YOU includes taking the time to get prop- er rest and self-care. This includes allowing time after work to rest, relax, and rejuvenate, without distractions. This can include reading your favorite book, exercising, or binge watching your favorite show. Combat Negative Thinking Negative thoughts have the power to keep us in an unpredictable and stressful place. Focusing on the positive, even in the most stressful situations, as- sists in counteracting stress. One of the Site Super-
Ask for Help If you’re like myself, asking for help was self-inter- preted as the inability to do my job. Asking for help often resulted in great idea sharing and applying the best solution possible. Break Large Tasks into Smaller Steps Breaking down tasks into smaller to-dos reduces my feelings of being overwhelmed. I feel GREAT when I’ve accomplished a smaller goal, which I know is a part of the larger objective. Set Boundaries and Stick to Them I realized, I always said, “YES.” This was at the ex- pense of inconveniencing myself and honestly add- ing more than I could handle. The very first bound- ary I set in place was scheduling, “ME” time after work. During this time I was free to do whatever I desired whether it was exercising or simply treating myself to my favorite restaurant. While burnout in the workplace can’t be fully pre- ventable, implementing the above #FabFive tips, will decrease its occurrences. Remember, it begins with YOU, despite the title you hold within your de- partment. Once you have implemented the #Five- Fab and begun the journey to combating burnout in the workplace, encourage your employees and colleagues to do the same, resulting in a newly in- vigorated workplace environment.
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.
IN COLLABORATION WITH
The Hottest Foods in School Nutrition FOR SCHOOL YEAR 2024/25
View our interactive Food Trends in K-12 Digizine to gain inspiration and insight into what’s trending now, and what is growing in popularity in school nutrition programs this year!
VIEW HERE!
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
Whether you’re incorporating new ingredients or reinventing classic dishes, our goal is to provide you with the tools and ideas to innovate and invigorate your programs. Enjoy some food for thought curated and ready to serve up some quick and easy strategies for success.
WATCH
Keep eyes open for trending flavors and menu concepts. We have been using the summer to test school-friendly versions of some social media popularized recipes The Viral Grinder Salad combines fresh ingredients into a delectable salad. We know many students have seen this as they scroll through social media and also as a menu item at some of their favorite sub shops, so we jumped on this trend at our latest recipe development day . Our innovation was fueled as we created a Chopped Grinder Salad Recipe that can be served as a side salad or pairs well with a Meat Lovers Stromboli for an entree or used to fill a bun to create a Chopped Italian Sub .
READ
Have you heard about Project SCALES ? Lean into opportunities such as these for USDA grant funding that can make menu innovation with more local foods possible for your school and schools across the country. As a proud advisory board member in partnership with LunchAssist we help schools dream BIG and invigorate a momentum for procuring quality locally grown food onto the school lunch tray in an impactful way. Get inspired and research USDA grants in your area to add financial fuel to support your goals.
MENU PRO TIP
Ready to tackle a proactive approach to the new USDA Meal regulations in reducing sugar in school meals? Consider smart swaps and student engagement to invigorate your team and your students! • Try these innovative trends to reduce sugar at breakfast and gain acceptance with SY 24/25 Try Days! • Hashbrown “Toast” • Omelet Bar • Starbucks Copycat Egg Bites
PONDER
LEARN
Are you interested in sustainability in your menu program? Take time to innovate your approach with turnkey solutions and supports like SFSPac or Atrium to improve all areas of your meal operation. You never get a second chance to make a first impression and prioritizing your programs cleaning SOPs as well as how you display and showcase your menu makes a huge difference! It’s all about the kids! When was the last time you surveyed your students to glean important feedback on what they want to see on your school’s menu? Here are some ways to get started: • Survey Monkey - Utilize Survey Monkey resources as examples for engaging questions for students in the classroom. Steal these ideas by making your “cafeteria and extension of the classroom” style questions. • Google Form - If you are familiar with the phrase “just google it” you’re like many people who use this in their everyday lives and classrooms. Here’s a short “how to create” a quick Google form for student feedback. • Kahoot! - Who doesn’t love a quick game that’s entertaining and can give you instant feedback? If your school permits personal devices try this interactive program . There’s an app for that - and it can be a quick and easy way to engage students in the cafeteria space. • Partner With Local Resources - Our friends at Feed Our Future support schools in offering harvest-of-the-month menu items. This past year they have conducted Totally Tasty Events where they solicit feedback with interactive voting in the cafeterias of schools in Ohio.
It’s that time of year where we get so pumped for back-to-school training here at Pisanick Partners. This year our Innovation Academy ‘24 will give attendees resources to Immerse, Innovate, and Inspire their programs with a dynamic day of learning for the entire team. We can’t wait for this fun filled day in August. Check out highlights from Innovation Academy 2023 ! Learning doesn’t have to be a drag - and we have tailored our programs with the adult learners we serve in mind! What’s are strategy - well here’s a couple of sneak peeks into our creative planning process: • Location, location, location! - Pick a space that is geared towards your agenda’s goals. Our Innovation Academy takes place at this local gem that gets nutrition professionals into a state of the art training facility that inspires them to really engage as a “professional” in a setting that is comfortable and innovative! • What’s in it for Me? - We try to make sure we set up a variety of classes and learning tracks to allow all levels of staff and tenure to have an invigorating day of learning! Just a beginner - no worries we have a great Offer vs Serve Jeopardy game that makes for a fun filled learning experience. Pro Tip: You can build your own economical training game with this tool that can make staff trainings more engaging. Our diverse training topics cover the basics all the way to important administrative lessons on finance. The days agenda allows attendees to take a recommended learning track or forage their own path for a truly innovative learning experience. • Hands on learning! - We don’t expect our teams to sit and stare at presentation after presentation - we actually get them COOKING in this state of art space . Classes with chef’s, along with our own Cookbook Live and Out of the Box training, helps elevate the team’s investment in learning and leave us with a full brain and belly! Want to learn more about our training opportunities - click here !
Utilize menu tools and call-outs to showcase items on your menu that meet allergy restrictions and diet preferences.
INNOVATE
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. • Allergen-free options, Plant-based options - Prioritize inclusiveness for various eating styles and food restrictions in your menu. Highlight these offerings on your menu with menu call-outs and marketing. Often stu- dents will not directly ask for these items, but if you provide the information they will come! • Grow It: Know It - Consider a more visible way to engage students in your commit- ment to your harvest-of-the-month program. These hydroponic growing towers make it fun and interactive for students to engage in planting, harvesting and learning more about the foods they consume. We’ve seen schools grow more than just lettuce too! They have utilized harvest-of-the-month produce ideas and rotated fresh herbs, lettuce, other vege- tables and even strawberries! Summer provides the time of year to reflect, re- juvenate and make plans for innovation for the 2024-2025 school year. We hope everyone gets renewed over the summer and is ready to take steps to elevate their programs when the first school bell rings in the fall.
“ Just Do It ” isn’t just a famously trademarked company slogan. This simple statement is a call to action that has stood the test of time by inspir- ing commitment, victory, determination, perse- verance, grit and the list goes on. What does your mission statement say about your go-to strategy this year? How will you set the stage for a sustain- able and successful plan to invigorate your team and students simultaneously? We have a couple of quick ideas to share if you need a place to start: • Interactive Food Stations - Make a goal to of- fer routine opportunities for students to cus- tomize their meals with bar concepts and inter- active food stations. Start by picking a theme or cuisine and take steps to add those ideas to the rotation on your hot line. Need recipe inspiration? Of course, taco bars, pasta bars, breakfast bars, and Asian bars are frequent of- ferings. However, we were inspired by Middle Eastern flavors to do recipe testing this sum- mer for a Butter Chicken Dip that could be utilized on a bar as a choice with Whole Grain Naan Bread , tortilla chips, as a pizza or flat- bread topping, or over rice.
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