Food Trends | June 2024

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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?

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.