Wellness Warriors | January 2025

CONTENTS

Jodi Batten, SNS

16 Tomato Paste Products Pack Lycopene The powerful antioxidant in NSLP Creditable Serving Sizes

Behind the Lunch Line

FROM OUR PARTNERS

A Day in Baltimore City Public Schools

EARN CEU’S

8 Meet Jen, Your Personal A.I. Assistant Managing a School Nutrition Program just got easier with Ask Jen.

14 Power Up Breakfast by Tarrah Westercamp

BOOST YOUR BUDGET!

18 St. Vrain Valley School’s Farm to School & Wellness Program by Theresa Spires

EARN CEU’S UNLOCK 2-3X BONUS POINTS & CA$H BACK THE ONLY PROGRAM THAT DOES BOTH! Take the next step in elevating your district’s nutrition program. Book a meeting with us today to learn how you can start receiving more !

10 Case Study: How Our New Salad Bar is Empowering Our People

Foods into meals with

SCHEDULE MEETING NOW

Through Nutrition by Annelise McAuliffe Soares

20 #THISisSchoolMeals It’s a movement

oods into fully prepared, scratch-quality menu solutions. menu versatility, labor savings, and the nutritional benefits N TO J.T.M.

MARKETING SERVICES

12 Recipe Spotlight: Fruit & Veggie-Forward School Breakfast Recipes with the International Fresh Produce Association

RECOGNITION AWARDS

EAN-LABEL, SPEED-SCRATCH SOLUTIONS offer clean-label options across all our product lines. om our Premium Taco Fillings and Pasta Sauces to our EW All-Beef Crumbles and Seasoned Beef Philly Steak have solutions designed to meet an array of dietary d menu needs.

“We received a large rebate check from Cool School PRIME! Our points and cash rebates Join Hundreds of School Nutrition Innovators at the Fall 2025 Healthy Meals Summit!

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!

RECOGNITION AWARDS

Join Hundreds of School Nutrition Innovators at the Fall 2025 Healthy Meals Summit!

The Healthy Meals Incentives (HMI) Recognition Awards celebrate school nutrition professionals like you who are transforming the way students eat and learn about nutrition. Eligible school food authorities participating in the National School Lunch Program or School Breakfast Program can apply for eight awards recognizing innovation in:

Healthy Meals Incentives Initiative Scratch Cooking Culturally Diverse Menus Sodium Reduction Reducing Added Sugars Nutrition Education

Pisanick Partners

www.healthymealsincentives.org Apply now to be eligible to attend an exclusive, invitation-only Healthy Meals Summit!

Showcase your impact and connect with other professionals dedicated to building healthier futures for students nationwide. Don’t miss out – apply today to be a part of this exciting event!

Edible Education Watch highlights from the Fall 2024 Healthy Meals Summit in Las Vegas! 3:34 MIN

Celebrating the Adventure

FIND THIS SYMBOL

EARN CEU’S

In partnership with

The Fall 2024 Healthy Meals Summit welcomed over 700 school nutrition professionals

Slicing up Inspiration for your Menu and More!

This material is based upon work that is supported by the U.S. Department of Agriculture, Food and Nutrition Service. USDA is an equal opportunity provider, employer, and lender.

https://vimeo.com/507344887

22 Podcast Spotlight The newest episodes from Next Up Podcast and Indulge Podcast

32 Wellness Warriors with Institute of Child Nutrition

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36 Empowering Students to Make Great Decisions with AmTab 37 Hummus & Smoked Salmon Toast with Bites with Applewhite

30 Virginia Tech’s newest dining hall is engineered for the student experience Fresh Content from FSD Quarterly

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FROM THE EDITOR

Wellness Warriors

This month’s edition of Served is all about being a wellness warrior! As we begin a new year, many of us are looking to instill new habits and resolutions, while continuing to grow into the best version of ourselves. Not only can we focus on our individual wellness, we can positively impact the wellness of our students through the nutritious meals we serve every single day! Remember, we are role models for our students so the actions we take can influence our students to lead healthy lives for years to come!

-Stefanie Giannini, EDITOR-IN-CHIEF

Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET

Marlon Gordon FOUNDER | CEO MARLON@NXTGENNETWORK.COM

Ashley Gordon CHIEF OPERATIONS OFFICER ASHLEY@NXTGENNETWORK.COM

Sarah Kolcheck DIRECTOR OF DESIGN SARAH@NXTGENNETWORK.COM

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Jamie Ouverson CREATIVE DIRECTOR & MEDIA MANAGER JAMIE@NXTGENNETWORK.COM

Hogan Sempsrott GRAPHIC DESIGNER HOGAN@NXTGENNETWORK.COM

Kalista Photopulos PODCAST MANAGER KALISTA@NXTGENNETWORK.COM

Sara Ford DIRECTOR OF SALES & CLIENT SERVICES SARA@NXTGENNETWORK.COM

Rachel Bartlett MARKETING COORDINATOR RACHEL@NXTGENNETWORK.COM

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

BEHINDTHE

A DAY IN BALTIMORE CITY PUBLIC SCHOOLS

A t Montebello Elementary Mid- dle School in Baltimore, the cafeteria is buzzing with energy and heart. Every week, the kitchen team serves up more than 2,000 meals to over 500 students, mak - ing sure everyone has something healthy and tasty to fuel their day. Meet Anne and Tamika, two of the amazing people making it all hap - pen. Anne has been serving stu- dents for 25 years, and her favor- ite part is knowing she’s helping kids eat nutritious meals. Tamika,

who’s been with Montebello for 15 years and is even a proud alum, loves getting to know the students and their personalities. For her, it’s a full-circle moment. “School lunch has changed a bit since I was here in ’96,” she laughs. Inside the kitchen, it’s a well- oiled machine. The day’s menu might include pizza or peanut butter and jelly with cheese sticks, always paired with fruits and veg- gies like peaches and cucumbers. There’s also dry storage stocked

LUNCHLINE with essentials like peanut butter (they go through three giant cans a day!) and freezer favorites like emoji fries—a huge hit with the kids this year.

Deliveries are another big part of the job. On produce days, the team carefully inspects every box to ensure

only the freshest fruits and veggies make it to the stu - dents. Anything less than perfect goes right back to the vendor. This behind-the-scenes look at Montebello’s kitch - en busts the myths about school meals. From the va- riety of choices to the atten- tion to quality, it’s clear the team is passionate about serving up more than just food—they’re creating a warm, welcoming space for students to thrive. And hon- estly, isn’t that what every great meal is all about?

These videos were made/produced by NXTGEN NETWORK

Want more information on how we can highlight your school district? Click here!

MEET JEN, YOUR PERSONAL A.I. ASSISTANT

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Designed to support your entire School Nutrition Program, Ask Jen tackles compliance questions, delivers creative marketing ideas, and provides guidance every step of the way—all for an annual subscription of just $960. Need a custom configuration for your district? Contact us at askjen@nxtgennetwork.com for personalized pricing and solutions.

COMPLIANCE SUPPORT: Navigate USDA regulations with ease. MARKETING EXPERTISE: Fresh ideas to boost meal participation and engagement. WHY CHOOSE JEN?

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What You'll Learn

Examples of successful culinary medicine programs. Effective ways to convey programs’ value to decision makers. Resources to help you develop your own program or partner with an existing program in your community or practice setting.

Culinary medicine is a growing field of medicine that brings nutrition education to life by blending the art of cooking with the science of medicine. This approach helps translate medical recommendations into sustainable behavior changes, empowering individuals to improve their health through food. Nutrition professionals are uniquely equipped to develop, lead, and innovate in culinary medicine programs. By providing patient- centered, culturally competent, and evidence-based care, they can play a pivotal role in advancing this field. However, more education, training, and sustainable funding models are

SPEAKERS

Egondu Onuoha MS RDN CDN IBCLC CDCES GPC FAND FILCA Healthcare Consultant Culinary Medicine Expert

Christina Badaracco MPH RDN LDN Healthcare and Food System Consultant

needed to position these professionals as leaders.

Olivia Thomas MS RDN LDN

Director of Nutrition Innovation and Implementation

Join this webinar to be inspired and informed about the exciting opportunities in culinary medicine. Learn from innovators who are leading programs in clinical practice and health professional education in diverse settings across the country.

TUESDAY FEBRUARY 4TH 8PM REGISTER WITH QR CODE OR CLICK HERE FOR LINK

Case Study: How Our New Salad Bar is Empowering Our People Through Nutrition

In our continuous effort to promote health and wellness within our facilities, we recently rolled out a revamped salad bar that has quickly become a favorite among our teammates. While we may not be a school, our food lunchrooms and school lunchrooms share many similarities.

W e have a wide range of ages and appetites to feed. Just like it is so important for a learning or teaching mind to be nourished, a working teammate must also be properly fueled. We hope that sharing our learn- ings will inspire empowering changes to your menu! Asking Eaters What is Important to Them The journey to our new salad bar began with a simple yet powerful idea: our surveyed team said the offerings in the lunchroom were their TOP benefit, but they also noted it needed improvement. For many students and staff, we assume lunch would also be at the top of their list as a favorite time of the day with big potential for being nour- ishing and impactful. Take a moment to ask a sample set of eaters what is most important to them, then you will know exactly where to focus your energy in 2025. Hone In on Areas to Improve on the Specific Topic We conducted a comprehensive survey, asking our teammates what they wanted to see in the salad bar. The responses were enlightening and guided us in creat- ing a salad bar that truly meets their needs and prefer- ences. We asked what ingredients they like to bring from home, what were their favorites on the current bar and what was missing. By digging deeper on this specific top - ic, we knew exactly which ingredients got their yuck or yum vote. Once you know what area you will focus on, dig deep on preferences and behaviors to find areas of improvement.

Predictable Variety is Key One of our standout learning? The teammates surveyed wanted predictable variety. We didn’t have to come up with 100 great salads to feature with a new one each day. Instead, they asked that we design a handful of nutritious options that change on a regular cycle. This not only keeps the menu fresh and interesting but also helps our team- mates plan their meals and look forward to their favorite options. It also is doable for our food prep team. The salad each week is posted in the lunchroom with nutrition tips depending on an individual’s health goals. To avoid biting off more than your team can chew, remember that hu - mans like predictable variety. You don’t have to reinvent the menu every single day. The Outcome: A Nourished and Empowered Team The impact of the revamped salad bar has been profound. Teammates have reported feeling more energized and sat- isfied with their meals, and the variety of options has en - couraged them to make healthier choices, while truly look - ing forward to lunch as not only a break from their work, but a moment of culinary joy. Our experience with the salad bar highlights the importance of involving the eaters in improvement initiatives. By listening to our teammates and incorporating their feedback, we have created a pro - gram that not only meets their needs but also empowers them to take charge of their health and wellness as they tweak their salad concoction. It serves as a testament to the power of community-driven initiatives and the impor- tance of providing nutritious options in promoting overall well-being.

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.

BOOST YOUR BUDGET!

UNLOCK 2-3X BONUS POINTS & CA$H BACK THE ONLY PROGRAM THAT DOES BOTH! Take the next step in elevating your district’s nutrition program. Book a meeting with us today to learn how you can start receiving more !

SCHEDULE MEETING NOW

MARKETING SERVICES

“We received a large rebate check from Cool School PRIME! Our points and cash rebates have increased greatly since the start of this program, and we’ve been able to purchase a variety of items.” - Miami-Dade County Public Schools

CoolSchoolPrime.com | 800.468.3287 | Prime@CoolSchoolCafe.com

PLATFORM

SPOTLIGHT

RECIPE

Fruit & Veggie-Forward School Breakfast Recipes WITH MINIMAL ADDED-SUGAR

BREAKFAST VEGETABLE QUESADILLA

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, and align with USDA guidance to limit added- sugar in school breakfast offerings.

Ingredients 50 Servings

• 2 ½ lb Mushrooms, fresh, diced • 2 ½ lb Sweet bell red peppers, diced • ½ tsp Salt, kosher • 1 tsp Pepper, black • 3 ¼ lb Eggs, frozen, whole, pasteurized • 1 ½ lb Cheese, cheddar, shredded, low sodium • 50 each Flour tortilla, whole-grain rich, 8 inch

View nutrition information and download full recipe book here!

PICO DE GALLO • 5 ¾ lb Tomato • 6 oz Onion • ¼ c Jalapeno • 1 c Cilantro, fresh • 1 tsp Cumin, ground • 1 tbsp Garlic, granulated • Scallions, sliced, for garnish, optional Directions 1. Preheat oven to 425 °F.

BANANA TOAST

Ingredients 50 Servings

2. Combine mushrooms, bell peppers, salt and pepper. 3. Prepare scrambled eggs according to package directions. TO BUILD QUESADILLA 1. Line a full sheet tray with parchment. Begin by placing 6 tortillas on the sheet tray. 2. Place a #36 scoop (1 ¾ tbsp.) of shredded cheese, a #8 scoop of vegetable mixture and a #30 scoop (1 oz) of scrambled egg on half of the tortilla. 3. Fold the tortilla in half to create a half-moon. Add additional tortillas as space is created on the sheet tray. Twelve quesadillas will fit on a full sheet tray. 4. Bake for 15 minutes. For crispier quesadilla, bake for 20-30 minutes, flipping half way through. 5. Remove core from the tomatoes and cut into quarters. 6. Add tomatoes, onions, jalapeno, cilantro, cumin, and granulated garlic to a food processor. Pulse to chop up until fine consistency.

• 100 slices (6 ¼ lb) Bread, sliced, whole wheat • 1 ¾ lb Peanut butter, reduced sugar • 3 quarts, ½ c Yogurt, Greek, lowfat, vanilla • 2 tsps Vanilla extract • 100 to 120 count (14 ¼ lb) Bananas, fresh, sliced • ½ c Honey • ¼ c Cocoa powder, garnish Directions 1. Preheat oven to 400 °F. 2. Place bread on an unlined sheet tray and place in the oven for approximately 10 to 12 minutes to toast. 3. Mix peanut butter, yogurt and vanilla in a large bowl until a smooth, spreadable mixture forms and is well combined. 4. Remove toast from the oven. Spread #30 scoop of peanut butter/yogurt mixture on each piece of toast. 5. Top each slice of toast with sliced bananas. 6. Garnish with a drizzle of honey and dusting of cocoa powder.

CCP: Keep cold, below 41 °F

TO SERVE: Top each quesadilla with ¼ c (# 16 scoop) pico de gallo and 1 tbsp of sliced scallions NOTE: Keep warm for breakfast in the classroom or grab and go.

NOTE: Package for breakfast in the classroom or grab and go.

Power Up Breakfast Allow students to lead breakfast initiatives!

T oday 1 in 8 American children are facing hunger on a daily basis (in some regions this increases to 1 in 2 children). 1 For secondary students, getting proper nutrition in the morning is even more difficult because breakfast is not seen as “trendy”. Most students want to spend their time with friends while the other large portion of students simply don’t have time between waking up and arriving at the first class. So how do school nutrition professionals prioritize break - fast for students in middle and high school? Allow students to lead breakfast initiatives. If you are starting this initiative for the first time, simply get to know what secondary students want. The more you place yourself in students’ shoes in how they see breakfast, the more likely you can engage students with breakfast. Reach out to student groups to take an active role in the school breakfast program. For example, if students are learn - ing about history or another culture - reach out to the histo- ry and/or language arts teachers for students’ support. Bring the learning to every student in the cafeteria! Here are some other exciting ways to involve students in school breakfast programs. TASTE TESTER AFICIONADOS Test tasting fits well within the school breakfast work as well as student capacity. This can be as simple as a student survey, or as detailed as having students run a test tasting operation. MARKETING GURUS Students know what attracts their peers best. As part of an art project, allow students to create posters or signage to post throughout the school. One idea is to allow students to create a “commercial” for breakfast wellness initiatives.

ROLE MODELS Allow older students to set the stage for breakfast and healthy habits. Invite older students to be guest servers at elementary schools. Provide students the opportunity to develop character in a role that supports the breakfast program. Maybe this could be focused on a sustainability project (i.e., waste study), and report back on next steps at a school board meeting. School boards want to hear student voices.

Looking for more ideas to include students in the school breakfast program? Check the Power Up with Peanuts breakfast toolkit here.

To support safe and on-trend school breakfast initiatives, the National Peanut Board developed the Power Up with Peanuts breakfast toolkit for school nutrition profession - als to have resources right at your fingertips. This resource follows USDA’s best practices for reducing added sugars at school breakfast, best practices to safely serve allergens in schools, and power up school breakfast recipes with on- trend peanut and peanut butter school meal recipes.

CITATIONS: 1. Feeding America. “Map the Meal Gap.” 2023. 2. United States Department of Agriculture. 2022. Make Breakfast First Class.

Tarrah Westercamp | School Nutrition Specialist Tarrah Westercamp is a registered dietitian with a deep love for school nutrition, she wants to help your school nutrition programs be the nutrition hub for your students and community. For over ten years, she has worked with school districts to increase meal participation, incorporate nutrition educa- tion, and invigorate the student experience.

Fuel Student Success with Peanuts!

Start your school day strong with peanuts! The Peanut Power: School Breakfast Toolkit equips you with recipes, marketing materials, and strategies to boost breakfast participation and meet nutrition goals. Peanuts deliver protein, flavor, and versatility to energize students and your program.

Visit NationalPeanutBoard.org to download the toolkit and power up your breakfast program!

SERVED INDUSTRY ADVERTORIAL CONTENT FROM INDUSTRY LEADERS

TOMATO PASTE PRODUCTS PACK LYCOPENE, POWERFUL ANTIOXIDANT IN NSLP CREDITABLE SERVING SIZES

M ost School Nutrition Stakeholders have always put “Nutrition” first while delicately balancing the act of ensuring student acceptability. One of the reasons we do that is to be an integral part of the “Well- ness Warrior” school support team. True “wellness” supports the “whole” child; our role focuses on providing the critically important nutritional elements in their daily meals: from breakfast to lunch and often supper. However, to reach maximum wellness, we must ensure that students consume the products that we work so hard to manufacture and carefully prepare. If you look at the history of the USDA Food Buying Guide (FBG) 1 , dating back to 1913, more than 100 years ago, it focused on providing guidance and selection of “protective foods” and at that time there were 7 Food Groups, later condensed to the Basic 4 Food Groups in the late 50’s. It was only in 1980 that the first Dietary Guidelines for Americans was released, further detailing daily nutritional requirements and recommendations. Fast forward to 2005, just 20 years ago, they finally added “physical activity” to the food pyramid.

BY JODI BATTEN, SNS

Now the USDA touts the following routine uses of the FBG. 2 The Food Buying Guide (FBG) is an essential tool used by Child Nutrition Program operators and food manufac- turers to assist in: 1) purchasing the right amount of food and purchasing it most economically, and 2) determining the specific contribution each food makes toward the meal pattern requirements to ensure that meals provide necessary nourishment and meet program require- ments for reimbursement. Many products contribute to the overall meal experience and offer unique nutritional benefits, but some products work harder than others and can pack key nutrients into small bites. One of those items is Tomato Paste. Fortuitously, kids/students enjoy con - suming so many products made with tomato paste, from Salsa to Marinara Sauce (creditable items), all the way to Ketchup and Barbeque Sauce offered as condiments. The USDA Food Buying Guide (FBG) allows for a concentrated amount of Tomato Paste to have a greater meal contribution credit, much like dried fruit, since a raw tomato is anywhere from 92% -95% water, depending on the type of tomato. 3 Therefore, one tablespoon (1 Tbsp.) of tomato paste credits as ¼ cup Red/Orange (R/O) Veg - etable and two tablespoons (2 Tbsp.) credits as ½ cup R/O vegetable, which is the serving size most desirable to menu planners when adding tomato products to their menu. As the leading K12 tomato sup- plier , Red Gold is focused on creating unique creditable tomato products for our K12 partners, and all the while maximizing nutrition, we lean into this FBG rule to create delicious, nutritious tomato products that credit in a rea- sonable and affordable serving size. Many of our competitors are not in- terested in formulating new products based on the USDA FBG, so their prod -

“EVEN IN THESE SMALL SERVING SIZES, TOMATO PASTE, TOMATO PARTICULATES, AND OTHER INGREDIENTS ENSURE A POWERHOUSE OF NUTRIENTS.“

ucts may lack the adequate amount of tomato paste needed, when served in a normal meal pattern serving size. Ad- ditionally, larger serving sizes means potentially unnecessary added costs. Even in these small serving sizes, tomato paste, tomato particulates, and other ingredients ensure a pow- erhouse of nutrients. For example, 2 Tbsp. of tomato paste contributes a good source of Protein (2% DV), Fiber (4%DV), and Potassium (6%DV) plus Vitamins/ Minerals: Copper (12%DV), Vitamin E (10%DV), Vitamin C (8%DV), Vitamin B6 (6%DV), Niacin (6%DV), Magnesium, Manganese, Phosphorus, Riboflavin, Selenium, Vitamin K, all at (4% DV), and finally Zinc (2%DV). Addi - tionally, only 26 calories for this serving size. 4 One of the most powerful and pro- lific antioxidant nutrients also found in this serving size is Lycopene (9204μg – micrograms). We would be remiss in not pointing out all the “wellness” attri- butes associated with Lycopene, stud- ied for more than 70 years, with over 4000 articles published on the subject. Lycopene is a non-provitamin A carot- enoid that is responsible for the red to pink colors seen in tomatoes, pink grape - fruit, and other foods. Processed tomato products are the primary dietary lyco- pene source in the United States. Over the past decade, lycopene-containing foods (primarily tomato products) and lyco-

pene supplements have been reported to affect diseases ranging from cancer and heart disease to asthma (Dahan et al. 2008) and can help enhance your menu offering. Red Gold and their K12 dedi - cated sales team, along with local bro- kers, are here to support you in those efforts, so please reach out to us.

SOURCES

1. A Brief History of the USDA Food Buying Guide [https:// myplate-prod.azureedge.us/sites/default/files/2024-05/A-Brief- History-of-the-USDA-Food-Guides.pdf](https://myplate-prod. azureedge.us/sites/default/files/2024-05/A-Brief-History-of-the- USDA-Food-Guides.pdf) 2. The USDA Food Buying Guide Home Page [https://foodbuying- guide.fns.usda.gov/](https://foodbuyingguide.fns.usda.gov/) Page 5 Details Tomato Paste & Tomato Puree Crediting [https:// www.foodbuyingguide.fns.usda.gov/Content/TablesFBG/USDA_FBG_ Section2_Vegetables.pdf](https://www.foodbuyingguide.fns.usda. gov/Content/TablesFBG/USDA_FBG_Section2_Vegetables.pdf) 3. How Much Water in a Tomato? [https://factista.com/en/ how-much-water-in-tomato](https://factista.com/en/how-much- water-in-tomato) 4.Nutritional Breakdown of Tomato Paste (1 Tbsp = ¼ cup R/O Veg.) – Numbers Cited = 2 Tbsps. [https://www.eatthismuch. com/calories/tomato-paste-2232?a=0.061068702290076333:2] (https://www.eatthismuch.com/calories/tomato-paste-2232 ?a=0.061068702290076333:2) 5. An Update on the Health Effects of Tomato Lycopene - Annu Rev Food Sci Technol . Author manuscript; available in PMC: 2013 Dec 4\\\. [https://pmc.ncbi.nlm.nih.gov/articles/PMC3850026/] (https://pmc.ncbi.nlm.nih.gov/articles/PMC3850026/) 6. Red Gold Tomato Paste TomatoTrition Fact Sheet [https:// www.redgoldfoodservice.com/docs/librariesprovider2/k-12-doc- uments/tomatotrition.pdf?sfvrsn=6eaf6a0e_12](https://www. redgoldfoodservice.com/docs/librariesprovider2/k-12-documents/ tomatotrition.pdf?sfvrsn=6eaf6a0e_12)

Jodi Batten, SNS | Red Gold Jodi has spent 26 of her last 42 years in Foodservice working closely with all Child Nutrition Program stakeholders, as both a consultant and manufacturer representative. Currently, with Red Gold Foodservice, she serves as the National Sales & Marketing Director: Non-Com- mercial. In preparation for HHFKA 2010, Jodi spearheaded the creation of a new, healthier line of tomato and condiment products for the K12 segment: Better Nutrition Made Simple™. She received her SNS certification in 2010. Jodi has served on many national, state, and local committees with SNA, ACDA, and State SNA Associations (TX & PA). She graduated from THE University of Texas (Austin), resides in Austin, and serves on the UT HDO Program Advisory Board!

ST. VRAIN VALLEY SCHOOL’S FARM TO SCHOOL & WELLNESS PROGRAM TRANSFORMING SCHOOL MEALS, EDUCATION, AND BUILDING FUTURE-READY STUDENTS

Program Benefits • 2.6 Million Meals Served • 120+ Industry Partnerships

The St. Vrain Valley School’s Well - ness and Farm to School program takes an innovative approach to integrating nutrition services with experiential education. Priori- tizing access to local, nutritious, and delicious foods, the program nourishes students while trans- forming their learning environ- ments. Through partnerships and hands-on initiatives, it fosters leadership, entrepreneurship, and mentorship, equipping stu- dents with future-ready skills and enhancing their academic success and well-being.

eas: local purchasing, school gar- dens, and agricultural education. While sustaining these compo- nents poses challenges, St. Vrain’s Farm to School initiative shines by connecting nutrition services and wellness with impactful education- al programs. Key to its success has been learning from failures, building trust, and aligning priorities with ac- tionable opportunities. Program Success Stories • Patience, Persistence, and Com- munication: Overcoming set- backs required perseverance and

• Postsecondary & Career Readiness • 78% of all students are engaged in activities beyond the traditional school day • 40,000+ Plants Cultivated • 40% of Schools Have Gardens • 70% Enrollment Growth • Highest Graduation Rate in Denver Metro Area of 94.3% Farm to School Program Focus Areas The program excels in three focus ar-

These videos were made/produced by NXTGEN NETWORK Want more information on how we can highlight your school district? Click here!

support from district leaders, stu- dents, and teachers to transform ambitious ideas into reality. • Culinary and Agriscience Men- torship (2019): These programs connect students to food systems and leadership opportunities, including sustaining school gar- dens, teaching PK–8th graders about agriculture, understanding different food production meth - ods: conventional, regenerative, greenhouse, hydroponics. • Student Farm Growth: Starting with two pigs, the student farm now houses 10 pigs and 4 lambs, helping to integrate hyper-local meals into school menus. • Industry Partnerships: Paid in- ternships with local producers, like Sprout City Farms, provide re - al-world experience and academic credit while supporting the local food economy. • Entrepreneurship with the In- novation Center: Students devel- op a leafy greens business, com- bining agriculture, AgTech, and business operations. • Highlight Film by Nourish Colo- rado: The program was featured in a film showcasing its innovative and holistic integration of school meals, local food systems, sus- tainability and education. • NxtGen Operator Innovation Award (2023): Recognized for exemplary integration of Farm to School within school foodservice . • District Health Advisory Council (DHAC): The DHAC supports Lo- cal Wellness Policy (LWP), school wellness teams, ensuring the program’s district-wide buy-in for supporting overall Farm to School components. Future Growth • Farm Box Hydroponic Farm (2025): Will be onsite at Career Elevation and Technology Center

3.Share Successes: Highlight achieve- ments through social media and partnerships to build public sup- port. 4.Engage Champions: Involve dis- trict advocates to ensure curricu- lum integration, stakeholder buy- in, and long-term success. Sustainability Efforts • Shared Passion: Sustaining the program requires a love for the mission, relationship-building, and community champions. • Policy and Procedures: SOPs for school gardens, local pro- curement and a Farm to School roadmap ensure consistent, dis- trict-wide implementation. • Stakeholder Engagement: Teach- ers, students, parents, adminis- trators, and community partners play essential roles in the pro- gram’s continued evaluation and success. Conclusion The St. Vrain Valley School’s Farm to School initiative exemplifies the integration of nutrition, education, and innovation. Through leadership within Nutrition Services, CETC, and the Innovation Center, the program connects classrooms, cafeterias, and communities. By fostering partnerships and col- laboration, St. Vrain equips stu - dents with future-ready skills while supporting local food systems and wellness initiatives. With a focus on fresh, culturally relevant, and scratch-made meals, the district is shaping a future where students ex- cel in agriculture, food innovation, and beyond.

(CETC), this container farm will produce 7,000–10,000 pounds of leafy greens for school meals, teaching students about diverse food production methods. • $215,000 CTE Grant: A 2024 grant will expand agricultural Career and Technical Education experi- ences, offering academic credits for work with local farmers. • Farm-to-School Scale-Up: Grants and district buy-in empower Agriscience students to contin- ue to raise animals on the farm, integrate hyper-local featured menu items, and formalize local procurement practices, reducing costs and supporting local food systems. • Culinary and Butcher Partner- ships: Collaborations with local master butchers provide ProStart culinary students with artisanal skills, like sausage-making, and contribute to school special fea- tured menus. • Executive Chef Onboarding (2023): Chef Jim Rowan enhances school menus with scratch-made, plant-forward, and culturally rele- vant dishes, aligning with student preferences and industry trends. Key Takeaways for Farm to to School Impact 1.Connect Across Departments: Collaboration among Nutrition Services, School Wellness, CETC, and the Innovation Center en- sures program sustainability. 2.Start Small: Begin with manage- able projects, like hydroponic towers, and scale up as resources grow.

BY THERESA SPIRES Theresa Spires | St. Vrain Valley School District Theresa Spires has been a registered dietitian within the School Wellness and Farm to School K-12 sector for six years. Her passion for feeding kids healthy and delicious meals have built a value chain of curiosity and excitement within the food systems, creating educational opportunities in the future innovation of food production. Theresa is active within the local agricultural community. Her family operates a small hobby farm which includes a plum orchard, gardens, chickens and honey bee hives along the front range in Longmont, Colorado.

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PODCAST Spotlight

Reimagining School Nutrition: INNOVATION AT ORANGE COUNTY PUBLIC SCHOOLS

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.

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How is school nutrition evolving to meet the needs of students and communities? In this episode of the NextUp Podcast, we sit down with Mallory Reeves, Senior Administrator for Orange County Public Schools Food and Nutrition Services, to uncover the stories and strategies behind modern school meal programs. Mallory shares her journey and highlights the power of collaboration in driving innovation. She discusses the challenges of reshaping perceptions about school meals, the importance of effective communication, and how advocacy ensures students receive nutritious meals.

How do relationships shape childhood development? How is technology transforming education? And why is giving kids the opportunity to explore new activities so impactful? In this episode of the Next Up Podcast, we’re joined by Sarah Johansen, founder of Kamps4Kids, to explore these important questions. Kamps4Kids

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MORE PODCASTS ON PAGE 24

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CELEBRATING THE ADVENTURE AT THE FALL 2024 HEALTHY MEALS SUMMIT

BY HEALTHY MEALS INCENTIVES INITIATIVE T he USDA and Action for Healthy Kids recently welcomed over 700 school nutrition professionals to Las Vegas, NV for three days of learning, innovating, and net- working at the Fall 2024 Healthy Meals Summit. With the theme “Join the Ad- venture: Celebrating the Champions of School Nutrition,” this event high- lighted collaboration, creativity, and the drive to enhance school meal pro- grams across the nation. The Summit kicked off with the much-anticipated School Meals Cook - ing Challenge: Adventure on a School Lunch Tray, hosted by the Chef Ann Foundation. This competition show- cased the culinary creativity of local students from Clark County School District’s ProStart Culinary Arts pro- gram, part of the National Restaurant Association, who collaborated with chefs from the Chef Ann Foundation to prepare a reimbursable school meal from a mystery basket of pro - teins and a selection of standard pan- try ingredients. Teams featured student-chef pairs, including Gabriela Lim with Chef Ra -

chel Reed-Sanow, Monse Valencia with Chef Eli Seidman, Nicole Patague with Chef Janien Bishop, and Prinz Vil - lagracia with Chef Bethany Markee. Among the standout dishes were Fish Tacos, Broccoli Macaroni and Cheese, and the winning Thai Tofu Tacos with Spicy Mexican Carrots prepared by Villagracia and Markee. The judges praised all teams for their innovation, bold flavors, focus on nutrition, and practical approaches for adapting recipes for school nutrition programs. A highlight of the Summit was the Celebration of School Nutrition Cham- pions Reception & Networking Event, where attendees shared experiences, forged connections, and celebrated their dedication to school nutrition. The Summit continued on Day

2 with an inspiring keynote address delivered by Chef Curtis Aikens, re - nowned for his commitment to using fresh, local ingredients, and empower- ing communities. His message under- scored the importance of resilience and passion in school nutrition. At- tendees also heard important policy updates from USDA, had the oppor- tunity to explore the School Nutrition Walk & Learn Expedition Hall, and en - joyed a closing keynote from Chef Ann Cooper of the Chef Ann Foundation about scratch cooking in schools. The final day of the Summit fo - cused on fostering peer connections and translating ideas into action. At- tendees had the opportunity to listen to best practices being shared in an HMI Recognition Awardee panel, learn

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Watch highlights from the Fall 2024 Healthy Meals Summit in Las Vegas!

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READY TO GET INVOLVED IN THE HEALTHY MEALS INCENTIVES INITIATIVE? HERE’S HOW! There are plenty of ways to join the momentum and make a difference through the HMI Initiative! Whether you’re looking to take action, stay informed, or find inspiration, we’ve got you covered. 1 Apply for an award to share the story of the amazing things you’re doing to create healthier, more inclusive school meals.

about free resources available to them through USDA’s Team Nutrition and the Institute of Child Nutrition, hear updates from USDA’s Patrick Leahy Farm to School Program, and learn about the power of joy with Dr. Deonna Smith. Throughout the Summit, attendees also participated in various breakout sessions where school nutrition leaders shared best practices on topics such as plant-based meals, local food procurement, scratch cooking, nutri - tion and physical activity, and food justice. The Fall 2024 Healthy Meals Summit underscored the power of collaboration, creativity, and community in advancing school nutrition. The diverse sessions, hands-on activities, and meaningful dis- cussions equipped attendees with re- newed inspiration and practical insights to bring positive change to their school meal program. We hope you will continue the adventure with us by applying for a Rec- ognition Award to be eligible to attend the Fall 2025 Healthy Meals Summit! As part of a cooperative agreement to develop and implement the USDA Food and Nutrition Service’s Healthy Meals In- centives (HMI) Initiative , Action for Healthy Kids in partnership with Chef Ann Founda- tion and RMC Health, are recognizing and celebrating School Food Authorities (SFAs) ABOUT THE HEALTHY MEALS INCENTIVES INITIATIVE

who have made operational changes to improve the nutritional quality of their school meals, as well as SFAs who engage students and families in nutrition educa- tion and in the planning and preparation of nutritious school meals. The awards also celebrate school dis- tricts that are working to meet USDA’s updates to the school nutrition standards. These standards ensure that school meals are nutritious by offering more whole grains, fruits, and vegetables, while re- ducing added sugars and sodium. The Recognition Awards showcase the efforts of schools to enhance meal quality and foster a culture of nutrition awareness among students and their families. Award recipients receive an awardee toolkit with promotional resources, na - tional and local recognition and media opportunities, and are eligible for compli- mentary registration and a travel stipend to attend the Fall 2025 Healthy Meals Summit. As of December 2024, more than 200 awards have been granted to SFAs across the country. If your school participates in the National School Lunch Program or the School Breakfast Program, you’re eligible to apply for up to eight awards recognizing your district’s achievements in student nu- trition. Remember, no change is too small to make a meaningful difference in the fu - ture of your students!

Follow Action for Healthy Kids on Facebook , Instagram , X , or LinkedIn to stay up to date with the latest news, award announcements, and resources from the HMI initiative. 3 Check out the Cafeteria Chronicles blog for inspiration from awardees nationwide.

Healthy Meals Incentives Initiative The Healthy Meals Incentives (HMI) Recognition Awards recognize and share best practices from school food authorities (SFA) who made operational changes to improve the nutritional quality of their school meals, as well as SFAs who engage students and families in nutrition education and in the planning and preparation of nutritious school meals.

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