Food Trends | June 2024

CONTENTS

Joe Urban

NxtGen Network

FROM OUR PARTNERS

Keeping Up with Competitors

ANNOUNCING THE 2024 Innovation Awards Finalists

PAGE 4

Cast your vote for the nation’s most innovative Operator and Industry members!

Serving the Foods Kids Love When They’re NOT in School

PAGE 11

re constant. s quality dy to learn difference. r school.

Whole Grain-rich Ramen Noodles

24 Podcast Spotlight New episodes featuring industry leaders from across the country! 27 From the Show Floor: Delfield NRA Show 2024

8 Some Like It Hot... And Crunchy with The National Peanut Board 10 On Trend Spice: Unique Peppers by Annelise McAuliffe Soares

PAGE 25

Perfect for speed scratch recipe solutions and customizable concepts

Request Samples

For more information go to www.getwoodles.com or email us at cs@getwoodles.com

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28 From the Show Floor: @ NRA 2024

12 IGNITE 2024 Sponsor Shoutout Operators RSVP today!

30 District Spotlight: Azusa Unified School District All about their Mini Farmers Market!

PAGE 41

Learn how Rocky Point High School served up their custom Woodles broth bowl!

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USDA

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THE USDA CONNECTION School Meals Are Getting an Upgrade! Get the scoop on the latest changes to school meal nutrition standards straight from the USDA

TIME TO VOTE! Recipe Trendguide

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It’s time to cast your vote for your favorite recipe from the 2024 Recipe Trendguide!

https://vimeo.com/507344887

32 Exploring Popular K-12 School Food Trends by Amanda Lambrechts, MS, RD 36 The Evolution of Food Trends with Institute of Child Nutrition

40 Recognizing & Using Trends to Benefit Your Cafeteria with AmTab 42 These 8 trends are Moving Menus Forward Around the World Fresh Content from Foodservice Director Quarterly 44 Build-Your-Own Falafel Bowls Bites with Applewhite

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FROM THE EDITOR

FOOD Trends

This month’s digizine is all about food trends; food trends are constantly changing which means the school nutrition industry must also evolve with these trends. Students want school breakfast and lunch to feel like an experience rather than institutionalized feeding, so it is imperative we create that unique and high-quality experience they’re looking for. Dive into this issue to discover the latest trends in school nutrition, because if there is one thing school nutrition professionals have mastered, it is the art of combining balanced nutrition with cool and unique food items!

https://vimeo.com/938337354

-Stefanie Giannini, EDITOR-IN-CHIEF

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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

KEEPING UP WITH COMPETITORS Serving the Foods Kids Love When They’re Not in School

BY JOE URBAN

A s school nutrition professionals, one of our major challenges we face is ensuring that the food we serve in our schools not only meets the nutritional standards required by USDA but also competes with the countless options students have when they are outside of school. With each passing year, students’ palates become more sophisticated, and their expectations for school meals grow. Here’s how your school can keep pace with competitors and continue to cap - tivate the young, discerning diners in your cafe- teria. Understand the Trends First, it’s crucial to stay updated on the latest food trends that are popular among children and

teenagers. Social media platforms like Facebook, TikTok, and Instagram are treasure troves of culi - nary trends that can inspire your school’s menu. From ramen bowls to artisanal sandwiches, un- derstanding what students prefer to eat outside of school hours can help in crafting a menu that resonates with them. Collaborate with Local Chefs Partnering with local chefs or culinary experts can bring a fresh, authentic flair to your school’s menu. For example, working with a chef from a popular local Mexican restaurant could allow you to introduce authentic and nutritious Mexican dishes tailored for large-scale school meals. This chef could help create a healthier, school food

both nutritious and competitive with external options. Highlighting the freshness and sourcing of your ingredients can also be a unique selling point that distinguishes your meals from those of fast-food outlets or pre-packaged snacks. Offer Customization Customization is a key element in many popu - lar fast casual restaurants for students, such as build-your-own burrito bowls or personalized pizzas. Schools can incorporate this element by offering salad bars, sandwich stations, or stir- fry counters where students can choose their ingredients. This not only caters to their taste but also accommodates dietary restrictions and preferences. Market Creatively Finally, don’t underestimate the power of mar- keting. Use vibrant, appealing visuals and en - gaging descriptions in your cafeteria and on any digital platform. Regularly update your school’s social media pages with mouth-watering pho- tos of the day’s meals and behind-the-scenes glimpses of meal preparations. This can cre- ate anticipation and excitement around school meals. By adopting these strategies, schools can not only keep up with competitors but can become the preferred choice for student dining. The goal is to turn the school cafeteria into a des- tination, not just a necessity, transforming how students perceive and enjoy their meals during school hours. This approach not only enhances their school lunch experience and drives meal participation, but also supports their health and well-being—an investment that pays dividends in both their academic performance and their overall development. In embracing these changes, remember, our ul- timate aim is to nurture and fuel our students in the best way possible, making every mealtime a enjoyable while providing them the fuel they need to be successful in their academic day.

friendly version of traditional street tacos using whole-grain tortillas, lean proteins like chicken or fish, and a variety of fresh vegetables. They could also introduce students to less common but equally delicious dishes such as pozole or tamales, adapted to be both nutritious and appealing to students. This collaboration not only diversifies the menu but also educates students about different cuisines and cultures. Engage Students Involving students in the menu planning pro- cess is another effective strategy. Create sur - veys or hold tasting panels where students can sample new dishes and provide feedback. This not only ensures that the menu aligns with their tastes but also increases their interest in and satisfaction with school meals, as they feel a sense of ownership over what is served. Focus on Fresh, High-Quality Ingredients The quality of ingredients can make or break a meal. Schools that source high-quality, fresh in- gredients and emphasize speed scratch cook - ing are more likely to produce meals that are

KEEP READING Joe Urban | School Food Rocks Joe Urban is a seasoned professional with over 30 years of experience in the foodservice industry, transitioning from owning a chain of 50’s themed diners to leading a major school foodservice program. As a director, he introduced innovative nutritional initiatives, becoming a respected figure in the K-12 foodservice industry. He founded School Food Rocks to revolutionize school dining, offering consultancy and training to enhance meal programs nationwide. His leadership continues to inspire significant advancements in school foodservice. SchoolFoodRocks.com

MILLENNIAL & GEN Z SNACK TRENDS: Some Like It Hot... And Crunchy. Peanuts can be a great go-to snack that satisfies snacking urges!

E njoy that bag of peanuts — nearly every American needs a mid-afternoon snack, according to research. According to a poll of 2,000 Americans between the ages of 18 and 41 (1,125 Gen Zers and 875 millennials), only 3% claim they don’t eat snacks. Meanwhile one in four (26%) respondents snack most frequently in the early afternoon, making it the most preferred snack time — particularly among millennials when compared to Gen Z (33% vs 21%). Sixty-eight percent admitted they reach for snacks more frequently in times of anxiety or stress, which could be why two-thirds find themselves snacking more now than they did before the start of the pandemic. Those who snack with a specific purpose in mind are typically looking for an energy boost (42%), some extra calories (33%) or protein (33%). The poll, conducted by OnePoll on behalf of National Peanut Board (NPB), found that 57% of respondents con - fessed to snacking regularly before meals. But three in four snackers stop at least an hour ahead of their next meal. Americans are strong-willed when it comes to avoiding midnight snacks, too, as only 2% of those polled said they reach for a late-night bite. Results also revealed that 63% prefer their food to have “a little kick” — and that 36% of Gen Zers and 41% of Millennials are challenging them - selves to try more spicy foods during the pandemic. In fact, close to half of peanut-eaters (47%) enjoy adding some spice to the mix. Almost half (47%) of all respondents prefer a snack with some crunch, with 49% of millennials favoring crunchy, compared to slightly less Gen Zers (46%). And when searching for new snack inspiration, 42% of respondents head to social media.

“Spice has become a huge food trend,” says Dena Mal- som, vice president and chief marketing officer at the NPB. “It could be because Gen Z and millennials are be- ing inspired for new snack ideas by global social media platforms like Facebook, Instagram and TikTok.” When asked to categorize certain foods into either snacks, meals or both, respondents were divided. For example, is soup a meal? The results say no, as only 45% of respondents consider it hearty enough to qualify. Classics like peanut butter and jelly sandwiches are just as debatable — 40% would categorize it as a snack, but 39% call it a meal. One-third of respondents said they could make a meal out of nothing but peanuts, com - pared to half who believe the legume to be snack ma - terial only. However, what Gen Z and Millennials agree on is that the most common way to distinguish a snack from a meal: namely, is that a snack can be eaten on- the-go (37%) and a meal can’t. Respondents also defined snacks as foods that don’t require prep time or cooking (35%), and claimed that meals are more difficult to find time for (35%). When asked about their favorite strange snack pairings, 23% praised the combination of peanut butter and pickles, putting it towards the top of the list. “Smart snack choices deliver a boost of energy, and satisfy cravings to keep you fuller longer,” says Markita Lewis, MS, RDN. “Peanuts deliver seven grams of protein and good fat, and are a good source of fiber. They are a crunchy, nutritious, affordable, on-the-go snack option.”

CLICK HERE to learn more about peanuts in schools!

Valeri Lea | National Peanut Board

Valeri Lea has over 25 years of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support.

RECIPE SPOTLIGHT: #1 Noodle Bowl with Veggies & Peanut Sauce By: Chef Brenda Wattles, RDN

This recipe is scaled for K-12 school food service. For more information about peanuts in school food service, visit PeanutsinSchools.org.

Total Servings: 100 Serving Size: 1 Cup Noodles, 1/2 Cup Vegetables, 1/4 Cup Peanut Sauce

DIRECTIONS 1. Thaw Broccoli: Thaw broccoli under refrigeration for 12-24 hours. Hold at 41° F or lower. 2. Prepare and Steam Vegetables: Shred cabbage. Place 3 perforated 12” x 20” x 4” perforated steamtable pans in 3 solid 12” x 20” x 6” steam- table pans to drain vegetables during cooking. Mix shredded cabbage, thawed broccoli, and carrots and divide into each perforated steamtable pan. Steam vegetables for 5-7 minutes. Batch cook vegetables for direct service. Do not hold in warmers for best quality. 3. Prepare Sauce: In a mixer, whisk together peanut butter, coconut milk, hoisin sauce, soy sauce, lime juice, ginger, and granulated garlic. Note: Sauce will look grainy when it begins to mix. Mix until smooth. 4. Heat Sauce: Place sauce in a 12” x 20” x 4” steamtable pan. Cover and heat in the steamer for 10 minutes. Remove from steamer and whisk. Heat in steamer for 10 more minutes or until internal temperature reach- es 135° F. Heat to 135° F or higher. Hold at 135° F or higher. 5. Cook Noodles: Cook according to manufacturer’s directions. 6. Serve: 1 cup (2 oz eq grain/8 oz spoodle) noodles, 1/2 cup (4 oz spoodle/ about 3.3 oz) vegetables, and 1/4 cup (#16 scoop/about 2.28 oz) peanut sauce. Garnish with 1 oz (scant #20 scoop) peanuts. Hold at 135° F or higher.

INGREDIENTS •

9 pounds (4 gal 2 2/3 cup, packed) broccoli, frozen, florets (USDA or commercial) • 4 pounds 12 ounces (3 gal 2 cups, packed) Napa cabbage, fresh • 6 pounds (1 gal 2 qt 1 cup, packed) carrots, fresh, matchstick or julienne • 7 pounds (3 qt 1/2 cup) peanut butter, crunchy • 1 quart coconut milk, lite, canned • 1 quart hoisin sauce • 1 quart soy sauce, lower sodium • 1 cup lime juice • 1 tablespoon 2 teaspoons ginger, ground • 1 tablespoon 1 teaspoon granulated garlic • 25 pounds (6 gal 1 qt) yakisoba noodles, whole grain-rich (at least 2 oz eq) • 6 pounds 4 ounces peanuts, halved, no salt added Recipe provides 2 M/MA, 2 GR, 1/4 Cup Dark Green Vegetable, 1/8 Cup Red/Orange Vegetable, 1/8 Cup Other Vegetable Per 1 Serving: 608 kcal, Total Fat 37g, Saturated Fat 6g, Trans fat 0g, Cholesterol 0mg, Sodium 1,094 mg, Total Carbohydrate 52g, Dietary Fiber 9g, Sugars 10g, Protein 23g, Vitamin C 27 mg, Iron 17 mg, Vitamin A 4,982 IU, Calcium 73 mg

Note: Kid taste testers enjoyed this dish mixed together.

Unique spices and global flavors are on trend! From Sriracha sauce to interesting Mexican salsas, curries, gojuchang or chili crunch, we are seeing a spike in demand from younger generations. These unique spices don’t have to equal hot, burning heat. They can be vegetal or warm, black peppery or smoky. As we head into summer in North America, it’s fun to think about different peppers and chile powders as the plants are also popping up in our gardens. Now let’s learn something new about peppers! Unique Peppers ON TREND SPICE:

after dehydration. These peppers bring that same beauti- ful color to recipes when they are dried. We like to use these chiles in marinades, salsas, hot sauc - es, infused chiles oils and more. With a smoky-acidic heat, you can try adding these peppers to brines, bean chilis and spicy curries. Morita Morita is a term for a chipotle pepper, which signifies just how ripe it was before it was smoke-dried. A chipotle is a ripe, smoke-dried jalapeño. Moritas are made from red, ripe jalapeño peppers. With rich chocolate and tobacco aromas, the morita is smoky, nutty and slightly fruit, per - fect as a marinade with fatty meats or beans. While it is commonly seen in Latin American cooking, there is no reason you can’t play with its smoky flavors in any type of cuisine. Heat Level: The heat level of morita chiles ranges from 3,000- 10,000 Scoville Heat Units, that’s a medium-low heat. Poblano The Poblano is a mild, dark green pepper packed with fla - vor, but not much heat. Heat Level: The heat level of the Poblano is about 1,500 Sco- ville Heat Units, that’s a mild heat. For reference, a jalapeño is usually over 3,000 Scoville Units. The Poblano is said to have been first grown in the city of Puebla, Mexico, home to Mole Poblano. These medi- um-sized peppers can grow up to 6 inches long. They bring earthy flavor to recipes, especially when their thick outer skin has been roasted or charred to perfection. Once ful - ly ripened and dried, the Poblano’s name changes to the Ancho Chile, which is said to be the most popular dried pepper in the world. Besides being used in moles, Poblanos are often used to make rajas, chile rellenos and other stuffed pepper cre - ations. We think Poblanos pair great with cheese dishes!

Guajillo Chile The Guajillo Chile is the dried version of the Mirasol Pepper, hailing from Zacatecas in Mexico. This pepper is about 5 inches long and turns from red to dark, pur - plish-brown as it dries. Heat Level: The heat level of the Guajillo Chile ranges from 2,500-5,000 Scoville Heat Units, that’s a mild to medium heat, milder than a Jalapeño. The Guajillo is the second most popular dried chile, be- hind the Ancho Chile. It has slightly fruity notes, hinting at tart berries, that pair well with the other smoky and acidic flavors found in the chile. Guajillo Peppers are pop - ular in Mexican cuisine, often found in mole sauces. Its fruity flavors also work well with chocolate! Because of its low spice level, Guajillos can bring great flavor to a reci - pe, without making it too spicy. Along with the Ancho and Arbol, the Guajillo Chile is considered a part of the “holy trinity” of peppers in Mexican cooking. Traditionally, the dried peppers are ground into a pow- der or rehydrated and pureed before using in a variety of dishes. Chile de Árbol Chile de Árbol translates to tree chile, referencing its long woody stem. You might hear this pepper also called a Bird’s Beak Chile or Rat’s Tail Chile. As the thin pepper grows on the plant, it elongates to about 3 inches long and turns bright red when it is ripe for picking. Heat Level: The heat level of Chile de Árbol ranges from 15,000-30,000 Scoville Heat Units, that’s a medium heat, sim- ilar to Cayenne Pepper. Chile de Árbol peppers can be found fresh, dried, or ground into a powder or rehydrated paste. As dried chil- es, they are often used to create the decorative ristra wreaths because they do not lose their vibrant red color

Ready to reduce stress? Consider sharing mindful eating practices at your school. It can have a profound impact. 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.

The Noodle Revolution the American School Cafeteria Has Been Waiting For

Woodles Launch - ANC Denver 2023

Palmetto Gourmet Foods (PGF) snagged a last-minute booth at ANC 2023 in Denver where the excitement around the premiere of Woodles was palpable. The fun didn’t stop there, Woodles also won the FoodBev world plant-based innovation awards for best foodservice solution that same year! Take a look back our fantastic product launch at ANC 2023 in a time before Woodles were called...Woodles

https://www.youtube.com/watch?v=HHWz4kw_6qI

Since the ANC 2023, school districts have been eagerly requesting Woodles recipes and training resources. Woodle Your Way Education Project To support these requests, PGF has partnered with School Food Rocks to develop recipe creations and instructional videos. These resources are designed to assist districts with the implementation of new Woodles offerings. The goal: To help school districts bring a familiar favorite to the school cafeteria with the least operational hurdles possible.

https://www.youtube.com/watch?v=7GScUBKPMQM

“The ease of preparation makes them a convenient option for busy school kitchens, and finally having a whole grain ramen noodle to work with has inspired our culinary team to create a variety of exciting new recipes.”

- Joe Urban, Founder and CEO of School Food Rocks

Next up for woodles

In addition to the Original Woodles Whole Grain Ramen, PGF has introduced Woodles Protein +, a unique high protein whole grain ramen which includes both meat alternate and grain crediting for USDA meal programs. Woodles innovation won’t be stopping there. Woodles in a cup will be unveiled at ANC in Boston this summer! For more product information and recipes visit www.getwoodles.com To order samples for your school email cs@getwoodles.com

SPONSOR SHOUTOUT

TIER 1

TIER 2

INNOVATION AWARDS

TIER 3

ADDITIONAL SPONSORS

INDUSTRY: INTERESTED IN SPONSORING THE PARTY OF THE YEAR? LEARN MORE HERE!

OPERATOR AWARD FINALISTS Citrus County School District Citrus County, Florida

Cobb County School District Cobb County, Georgia

The School District of Greenville County Greenville, South Carolina

The School District of Lee County Fort Myers, Florida

NxtGen Network is excited to share with you the top nominees for our Inaugural Innovation Awards for both a K12 operator and an industry member for their strides in innovation over the last year. We are inviting you to join us in selecting the winners to be announced at Ignite on July 14, 2024. The winner of the Operator Innovation Award will also receive 5,000 Cool School Points. Make sure to vote for your favorite nomination by June 20th, 2024 . Only one vote for each award per email address will be counted.

School District of New Richmond New Richmond, Wisconsin

Rialto USD San Bernardino County, California

St. Vrain Valley School District Longmont, Colorado

Seattle Public Schools Seattle, Washington

YES Prep Public Schools Houston, Texas

INDUSTRY AWARD FINALISTS AmTab Furniture and Signage Graphics Décor Deeply Rooted Plant-Based Crumbles Fig K12 Learning Management System for School Nutrition Professionals Woodles Whole Wheat, High Protein, Plant-Based Ramen Noodles

READY TO VOTE? CLICK HERE!

OPERATOR AWARD FINALISTS

What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?

Citrus County School District Citrus County, Florida

Cobb County School District Cobb County, Georgia

We implemented “Restaurant Inspiration Day” . Once a month we featured signature dishes/items from local restaurants. Staff dressed and decorated the serving area in the featured restau- rant decor. Often, the featured restaurant donated decorations to help add to the festivities. Lunch participation hit record numbers on “Restaurant Inspiration Day”, and we received wonderful com- ments from students and parents on social media. Needless to say, “Restaurant Inspiration Day” was a great success!

We have implemented globally inspired entrees and concepts into our menu and have seen great success with that. The var- ious flatbread recipes we have incorporated have been a huge hit - Cheeseburger flatbread, BBQ chicken flatbread, Philly chees- esteak flatbread, Thai chicken flatbread, and most notably the Caprese flatbread.

“Restaurant Inspiration Day” restaurants included:

• Panda Express (Chicken and Vegetable Potstickers w/Home- made Fried Rice and Fortune Cookies) • Chipotle (Pork Carnita and Turkey Barbacoa Bowls w/Cilantro Lime Rice, Black Beans and Roasted Corn) • Chick-Fil-A (Dill Chicken Sandwich w/Waffle Fries) • Olive Garden (Chicken Alfredo, Signature Salad w/Olive Gar- den Dressing and Warm Garlic Breadsticks) • I-Hop ( Scrambled Eggs, Sausage Patties, Crispy Tator Tots and Fluffy Pancakes w/Warm Fruit Topping) • Checkers (All-American Burger, Seasoned Fries and Strawber- ry Cheesecake Sundae)

READY TO VOTE? CLICK HERE!

OPERATOR AWARD FINALISTS

What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?

The School District of Greenville County Greenville, South Carolina

The School District of Lee County Fort Myers, Florida

Let’s talk about one of the most amazing programs available in Greenville County School District, Connections Café Employ- ability Credentials Program located at Roper Mountain Science Center! We have 24-27 students from High School Special Education class- es come into our intensive Culinary Training program that allows them to earn Employability Credentials that go towards their diploma. These students working towards their Employability Credentials, spend nine weeks at a time at the Connections Cafe kitchen under the leadership of the amazing manager, Amanda Perez and her team. They learn all kinds of culinary skills, rang- ing from proper food safety and sanitation to food preparation and customer service. We even prepare them for the ServSafe test throughout the internship, the students can then take the ServSafe exam up to two times and it is completely covered by the Food and Nutrition Department. It is obviously amazing that the students can walk away from this program and be competitively employable, but it is truly a won- derful thing to watch the students come into our program being shy or unsure of themselves in their skills, and see them progress through the program to become confident, employable adults! We have had 18 students from the special education department that have gone on to find full-time or part-time employment. This pro- gram is not only life-changing for the students, but for everybody involved!

The mission of the Healthy Living Collaboration is to improve overall health and increase food security for The School District of Lee County students and families. We promote healthy minds and bodies by linking multisensory, cross-curricular academics with school gardens, cafeteria menus, nutrition classes, mental health education, industry certification, college & career readi- ness, and community outreach. The Healthy Living Collaboration is comprised of 4 district depart- ments - Comprehensive Health Education; Environmental Educa- tion; Food & Nutrition Services; and Career & Technical Education. We currently have 10 schools fully participating in the Farm to School Program, growing produce at their school and serving it in the cafeterias. There are approximately 1,200 students actively participating in F2S courses managing their school gardens. Our goal is to develop a system that can be duplicated and allow partic- ipants to become mentors to future schools/students. With the assistance of our Food & Nutrition Services Assistant Man- ager of School Gardens, we have served over 17,000 lbs of produce in school cafeterias over the past two school years. We were also recognized by the University of Florida and included in their annual SNAP-ED Impact report in both 2022 and 2023. In addition to students growing and harvesting in the gardens, we involve students of many disciplines. Our digital media students designed our Healthy Living Collaboration logo. When students at a local high school struggled to power their hydroponic gardening system, their fellow engineering students stepped in to help. The engineering class designed and built a compact solar solution. A Biology students were then able to grow and harvest lettuce, rad- ishes, tomatoes, and peppers from the towers and deliver to their school’s cafeteria.

READY TO VOTE? CLICK HERE!

OPERATOR AWARD FINALISTS

What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?

School District of New Richmond New Richmond, Wisconsin

Rialto USD San Bernardino County, California

Our department has partnered with our High School Ag Depart- ment’s 100% SCHOOL RUN farm - SOAR Farm (Students’ Op- portunities with Agricultural Resources). In summary, our high school has an absolutely amazing leader and teacher Mrs. Rachel Sauvola who created the vision of a student farm supported by the community. With her leadership the farm is 100% ran and sup- ported by students and volunteers. The farm is home to beef cattle, goats, ducks, chickens and of course a couple farm cats. Where does school nutrition come in? The majority of the beef produced from this farm goes directly into school lunch! A typical year results in about 5,000 pounds of beef bring brought in to school meals directly from a school based farm. We work with a local butcher who provides us with the most amazing roasts, ground meat, and stir first strips. From these items we create delicious beef roasts in our scratch made gravy, all of the districts taco meat for tacos and nachos, an amazing scratch made beef and broccoli recipe, as well as our most recent adaptation of a bolognese entree. Any beef not processed for school meals is sold in a community style school farmers market and to local restaurants. All funds raised on these sales help sup- port the continuation of the farm itself. The farm itself has been visited by folks from all over the world, Wisconsin education leaders, and many students on regular field trips to learn about where their food comes from. The newest innovation comes this year when our school nutrition department partnered with the farm and finalized our state of Wisconsin meat broker license. School Nutrition Director, Bobbie Guyette, and her family are regular farm chore volunteers during school breaks (snow and blazing sun) to give students a break. Fun fact: a video of us making scratch made taco meat on tic tok has received 8.8 million views and counting! @realschoolfood!

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.

READY TO VOTE? CLICK HERE!

OPERATOR AWARD FINALISTS

What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?

St. Vrain Valley School District Longmont, Colorado

Seattle Public Schools Seattle, Washington

At St. Vrain Valley School District, which serves over 33,000 stu- dents across 54 schools and programs spanning 411 square miles, we implement several innovative practices to enhance our meal programs. Our district’s geographical and cultural diversity drives us to create an inclusive menu that caters to the varied tastes and backgrounds of our student body. One of our key initiatives is the enhanced “International Day,” held approximately once a month, where we introduce and test new, culturally inclusive and relevant recipes district-wide. We have a strong partnership with our Agri-science program , where students raise Duroc hogs and lambs that are processed and incorporated into our national school lunch program. Addi- tionally, our Agri-science students cultivate vegetable starters in our greenhouses, which are then provided to local farms such as Sprout City Farms. This farm is a research site for Colorado State University and the University of Arizona, focusing on crops grown among rows of solar panels. The research helps create food sup- plies in passively used spaces, and our meals benefit from the vegetables grown there. This “full circle” approach supports local agriculture and educates students on sustainable food practices. One of our core methods for recipe development is reverse engi- neering. We start with a popular base recipe, assess its complex- ity, and simplify it to fit Child Nutrition (CN) guidelines without compromising flavor. This process involves extensive kitchen testing, where our Pro Start Culinary students and supervisory team provide feedback. This collaborative effort ensures the standardized recipes are both delicious and feasible for large- scale school meal programs. Some examples of our innovative dishes, which include locally sourced ingredients, are a Banh Mi Sandwich, Gyro-Inspired Meal, and Gajar Halwa.

Due to the repetitive nature of traditional K-12 conferences for professional development, we are more intentional with our se- lected options as they offer a wider variety of innovative changes that can be implemented within school foods. For instance, we utilize unconventional avenues for professional menu develop- ment , such as attending the Culinary Institute of America’s World of Flavors conference or Plant Forward conference. This exposure to global cuisines and cutting-edge culinary trends allows us to bring fresh ideas and diverse flavors to our school menus, break- ing away from the monotony of standard K-12 offerings.

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OPERATOR AWARD FINALISTS

What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?

YES Prep Public Schools Houston, Texas

This year our Child Nutrition Team partnered with Brighter Bites to provide fresh fruits and vegetables to our elementary stu- dents at our Southside Elementary School. Through this initiative, our students receive bi-weekly bags filled with a variety of fresh produce, nutrition education information and innovative recipes to try at home. This partnership has helped our families and stu- dents to eat healthier and learn about different types of produce. Through this initiative, YES Prep Public Schools was honored by the Mayor with a City of Houston Proclamation proclaiming Sep- tember 20, 2023, YES Prep Healthy Kids Day!

INDUSTRY AWARD FINALISTS

AmTab Furniture and Signage Graphics Décor

Fig K12 Learning Management System for School Nutrition Professionals

Our Mobile Booth Seating - Half Round is an innovative product we recently modified. This product has always been a staple with- in K-12 cafeterias. However, after speaking with more and more school nutrition professionals, there was an addition to this prod- uct 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 stu- dents with another unique seating option to enjoy the amazing meals produced. AmTab is always about being innovative and find- ing creative solutions to give students more seating variety in the cafeteria. This was definitely a team effort between us and school nutrition professionals’ feedback.

Fig k12 deserves recognition and an award for innovation in school nutrition professional development due to its forward-thinking approach and significant impact on the field. By leveraging cut- ting-edge technology and interactive tools, fig k12 provides a dynamic and flexible learning environment that allows nutrition professionals to engage with a comprehensive curriculum at their own pace. This curriculum not only covers essential topics such as nutrition, food safety, and regulatory compliance but also incorporates modern concepts like sustainability and local sourcing. The program’s effectiveness is evidenced by measur- able improvements in student participation and satisfaction with school meal programs, alongside enhanced nutritional outcomes and operational efficiencies. Additionally, fig k12 has made great strides in ensuring the program is scalable and accessible, even for professionals in under-resourced areas, thereby broadening its impact. Testimonials and success stories from participants further attest to the transformative potential of the program, highlighting its role in fostering a supportive community and cul- tivating leadership among school nutrition professionals. These collective achievements underscore why fig k12 stands out as a leader in innovative educational practices within school nutrition.

READY TO VOTE? CLICK HERE!

INDUSTRY AWARD FINALISTS

What innovative recipe, process, practice, or technology, are you currently taking advantage of with success in your program?

Deeply Rooted Plant-Based Crumbles

Woodles Whole Wheat, High Protein, Plant-Based Ramen Noodles

Deeply Rooted® Farms is growing!

Woodles is the first of its kind whole grain ramen noodle approved for school foodservice. Woodles comes shelf stable, and bulk packed and can be easily prepared in 3-5 minutes. Woodles can be prepared in basically any equipment that heats water. We even learned this year that Woodles can even be “rehydrated” in water while soaking in a pan on the countertop, making it truly a fit for all districts, no matter the equipment constraints! Woodles has been rolled out in its first year on many school districts’ cus- tom Woodle bowl lines that have been immensely popular with students and staff in the schools it’s served. The versatility of Woodles, both in preparation methods and recipe development make it a true innovative solution for schools, especially as more schools implement scratch cooking practices in the post Covid school kitchen. It has been a collaborative process between Palmetto Gourmet Foods and school operators this past year to understand how Woodles can be a great product for school districts of all sizes and capabilities. All it takes is one Woodles taste test with students to realize how instant a hit Woodles will be. Ramen noodles are not a new food to students, but it is a new food on their school menus, and students are excited to see if offered. Palmetto Gourmet Foods has welcomed all the feedback and con- structive criticism from districts this year, because our goal is to offer the best ramen noodle possible to schools. PGF was able to create a sturdier noodle from the initial feedback that came back on early samples of the product with some saying the noodles got “mushy”. This issue has been resolved and Woodles innovation continues to take operator feedback into account as we innovate even further. A new Woodles Protein + (protein enhanced whole grain ramen) is ready to go and a pre-seasoned Woodles cup will be ready to premier at ANC in Boston.

First, becoming Halal certified in this last year was a huge win for all. While our crumbles are inherently animal free, this extra step displays our commitment to diversity amongst our kids, and to minimize exclusion on the line. Next, after so much support from many scratch-cooking schools nationwide, we endeavor to find ways to bring more plant-based items to market. So, we are launching a new global flavor, Korean BBQ. This is our favorite sku and menu’s well in ramen and stir fry dishes. We are working on some fun recipes as we speak. We are also being more mindful of schools’ need to support local economy, and you will see us launch a few regional skus to fulfill that demand. Not only does it put a smile on these small business owner’s faces but warms our hearts knowing we can collaborate to bring change by lessening the shipping/supply chain impacts of a national brand. Lastly, while you will see some national innovation in months to come, we ask for you to root for us as we work each day to make choices to be a better supply partner to schools by developing more recipes with our crumbles, by visiting and sharing samples with the students, and by expanding our distribution to reach schools of all sizes.

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USDA

SCHOOL MEALS ARE GETTING AN UPGRADE!

U SDA recently announced a gradual update for school meal nutrition standards to include less sugar and more flexibility with menu planning between Fall 2025 and Fall 2027. The department ar- rived at these changes after listening closely to public feedback and considering the latest science-based recommendations from the Dietary Guidelines for Americans. These changes are a major step in the Biden-Harris Administration’s commitment to sup- port healthy kids, and specifically, its pledge to end hunger and reduce diet-related disease by 2030. Cindy Long, administrator of USDA’s Food and Nutri- tion Service sat down with NxtGen Network’s Marlon Gordon to provide an overview of how the updated standards support nutritious and delicious school meals :

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Kids learn how to eat. It’s not programmed in. What they’re exposed to at a young age makes a real difference.” – FNS Administrator Cindy Long

https://www.youtube.com/watch?v=qyvAe_qJaNE

FNS Administrator Cindy Long (right) eats a nutritious and delicious school lunch with students from Granite Ridge School in Cottage Grove, Wisconsin.

USDA celebrated the updated nutrition stan- dards at a star-studded event at Lincoln Park Middle School, right outside of Detroit, Michi- gan in April. The school food tasting featured Second Gentleman Douglas Emhoff and U.S. Secretary of Agriculture Tom Vilsack, along with Sen. Debbie Stabenow (D-Mich.), for - mer NFL tight end Kyle Rudolph, and a host of industry partners who are committed to providing the K-12 school meals marketplace with healthy products that are lower in sugar and sodium. Several students joined the food tasting fun to demonstrate that school foods can be nutritious and delicious.

Some of the partners present and the products they served, included: • Buena Vista Foods – Whole grain breakfast croissant with ham and cheese; whole grain lower-added sugar • Bongards Cheese – Cheese tasting contest (one with standard sodium and fat, one with 30% reduced so - dium and fat, and one with 50% reduced sodium and fat); panini sandwich on whole grain ciabatta bread with 50% reduced sodium and fat cheese • J.T.M. Food Group – PlantBorn (Nonmeat protein) for taco filling, plus low-sodium queso blanco and cheese sauce muffin with organic sweet potato and oats • General Mills – Parfait with fresh fruit

Dignitaries, including USDA officials, join students at Lincoln Park Middle School (Lincoln Park, Mich.) to enjoy taste testing nutritious and delicious foods.

SCHOOL MEALS ARE GETTING AN UPGRADE!

CONNECTION

USDA

USDA is eager to continue working with industry and school nutrition partners to support schools as they implement the updated standards. FNS Administrator Cindy Long recently vis- ited International Food Solutions (IFS) in Orlando, Fla. to learn more about their challenges and successes navigating regulatory changes. She heard firsthand from Richard Miles, campus din - ing administrator at Seminole County Public Schools, about the variety of ways that IFS products can be used, which gives him options as he navigates updated standards, reduced budgets, and evolving taste buds of their students. For instance, their mandarin chicken is paired with fried rice, a salad, and a taco.

https://www.youtube.com/watch?v=qyvAe_qJaNE

Stay tuned to USDA’s Child Nutrition Success Stories

page to follow USDA’s progress working with partners to take school meals to the next level!

New USDA School Nutrition Standards & Innovation

https://www.youtube.com/watch?v=qyvAe_qJaNE