Starting Strong | September 2023

Did you start back-to-school with the right mindset?

Back- to-School with the right mindset? Did you go

Revisit on-trend

tradeshow booths

from the summer

staff shortages & technology A perfect match?

from the editor

CON

Back-to-school: Starting Strong!

LISTEN

1 min

Happy back-to-school friends! We know that some of you may have been back for a few weeks - but now, after Labor Day, we all stand in Back-to- School solidarity.

Getting into the back-to- school mindset

Director of Nutrition Services, IL Stefanie Giannini, MA, SNS Is grab-and-go on your radar this year? Annelise McAuliffe Soares, Ready Foods

After seeing so many of you over the summer and listening to your stories on social and podcasts - we know you are stronger than ever. Your never-ending commitment to professional development amazes us and we are proud to deliver a few new morsels for you to chew on in this new edition. Stefanie Giannini says it well in her article - take what you learn now and store it up for those mid-year slumps or unexpected bumps in the road - because we know they will come and you will rise above, as you always do. Wishing all of you a successful and innovative 23-24 school year ahead and may the odds be ever in your favor. ~ Melissa

Back-To-School Toolbox

Institute of Child Nutrition Patrick Butler

Bringing the Farm to the School Partnership advertorial with Fork Farms Back-to-school with AmTab! Conor Doyle, AmTab

Click Here to Subscribe!

TENTS

Find this symbol!

Podcast spotlight

Check-in with your favorite podcasts. Now in video too!

https://vimeo.com/507344887

Edible Education with Pisanick Partners Learning from others:

14 17

In partnership with Norris Products, find the symbol, click on it, and sign up for a chance to win a monthly Served prize package. Each month we will hide our symbol, or one of our partners symbols, somewhere in the Digizine. Find it and you’ll have a chance to win a prize pack from Served Digizine!™

Learn how Linq software is making a difference in K-12 nutrition programs across the country at the School Nutrition Association Show in Denver. Learning from others: On the road: Restaurants in Chicago, IL and Oxford, MS shine in MenuMasters Spotlight

Does your company want to sponsor a monthly prize pack? Contact our Sales Team Here!

Annual National Conference tradeshow booth highlights Revisit on-trend tradeshow booths from the summer

From our partners 4: AmTab Symposium Invite 7: Cargill 11: Heartland 15: Polar King 19: Lunchables 21: Cool Trends 27: Create the Experience & Nation’s Restaurant News 31: School Food Rocks & Atlas Metal

Back-to-school with FM Magazine: A look at primary and higher ed Fresh Content from Food Management Digizine Leverage technology to address staff shortages Partnership advertorial with Linq Body & mind reset Bites with Applewhite

WHAT TO EXPECT

ABOUT THE SYMPOSIUM AmTab creates modern, popular, and fun food courts with our award-winning signage, graphics, décor and furniture and designs in schools across the country. Schools are constantly trying to figure out how to

You’re Invited to the

AmTab K12 SYMPOSIUM

get more students participating during breakfast and lunch. Learn how you can

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. Why enhancing your furniture and design is so impactful to your program During this professional development session guests will learn how to generate that “wow” response from students, educators, parents and more. Combining furniture, signage, graphics, and décor will help get more students inside your lunchroom. Learn how to design your space with AmTab AmTab FACTORY TOUR & EDUCATION SESSIONS

transform your cafeteria into a beautiful student food court and earn three CEU's from school nutrition experts presenting at the symposium.

Bensenville, IL

ADDITIONAL EDUCATION SESSIONS

FAQ

Lauren Couchois Greenville County Schools

Who should attend? K12 foodservice decision makers 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 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 12th for all guests at a local venue - Lunch on the 12th is also provided by the hosts - both of which are no-cost to attendees.

Only a few spots left! Registration is open until Sept. 18th

PRESENTED BY

ON THE ROAD NxtGen Network

OCT 20-21 FSNA Annual Conference Orlando, FL OCT 25-28 CSNA Annual Conference Palm Springs, CA OCT 27-28 NYSNA Annual

OCT 2-4 CREATE Conference by Nation’s Restaurant News Palm Springs, CA OCT 7-10 Food & Nutrition Conference & Expo Denver, CO OCT 11-12 AmTab Symposium Bensenville, IL

Conference Verona, NY

Click Here to Subscribe!

Meet the team

Marlon Gordon

Melissa Mayer

Matt Mayer

Ashley Gordon

Jennifer Savasta

Chief Executive Officer Served Co-Creator

Editor-in-Chief, CCO Served Co-Creator

Director of Events & Social Media

Executive Assistant Content Editor

Chief Production Officer

Marlon@NxtGenNetwork.com

Melissa@NxtGenNetwork.com

Matt@NxtGenNetwork.com

Ashley@NxtGenNetwork.com Jennifer@NxtGenNetwork.com

Sarah Kolcheck

Kalista Photopulos

Chloe Bowen

Hogan Hickman

Director of Design

Junior Editor

Social Media

Junior Designer

Sarah@NxtGenNetwork.com Kalista@NxtGenNetwork.com Chloe@NxtGenNetwork.com Hogan@NxtGenNetwork.com

@NxtGenNetwork365

@nxtgen_network

@NxtGen_Network

NxtGen Network

Nxtgen-Network

CONTACT US: Articles & News: info@ServedDigizine.com; Ads: sales@ServedDigizine.com; Parent Company: info@NxtGenNetwork.com

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.

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 publisher 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.

ServedDigizine.com

NxtGenNetwork.com

Getting into the back-to-school

“As we plan for another year, we get so lost in the rules, regulations, and operations of our jobs, that we often forget all of our planning and preparation means nothing if ourselves and our teammates are not in the right mindset.”

LISTEN

breath. Regardless of how your team shows up, when opening up the school year, it is imperative that we start out the school year strong and on the same page. The key to a strong start-up is making sure you not only focus on the team as a whole, but also you as an individual. As we plan for another year, we get so lost in the rules, regulations, and operations of our jobs, that we often forget all of our planning and

6 min

In the world of school nutrition, summer can mean many different things. For some, summer may mean taking a break; while for others, it may mean things slow down slightly, but at the end of the day, they never really stop. With that being said, a school nutrition department can be composed of team members that are energized and ready to jump back in and those that never really took a moment to catch their

Keep Reading

BACK TO SCHOOL

Protein Solutions Your Students Will Love!

Menu Idea: EASY CRUNCHY EGG WRAP An inventive offering with Sunny Fresh ® EggStravaganza ® and potato inside a handheld tortilla.

EGGSTRAVAGANZA ® PRODUCT INFO

https://youtu.be/pGe_F75PZqY?si=UK0c0w6sACyRzdWY

New! FULLY-COOKED, PLANT-BASED CRUMBLES! These fully cooked vegan* crumbles fuel students with pea protein delivering 8g of protein per serving. Available in Italian- & Southwest-Style! *No ingredients of animal origin.

PLANT-BASED CRUMBLES PRODUCT INFO

Getting into the back-to-school

preparation means nothing if ourselves and our teammates are not in the right mindset. But how do we ensure our teams are ready to take on the school year, including the chaos that is inevitable with school start-up? Learn from the Past but Move on From It: It is really easy to get hung up on what happened in the previous school year, especially if some things didn’t go well. Although it is valuable to reflect on the past; we often get hung up on it as if it is still happening in real time. The past should simply be a learning lesson for the present. Reflect with your team on what you learned and how you will implement what you learned moving forward. Be aware if you have teammates that can’t seem to let the past go, and make sure to reinforce being in the “here and now”. We can make ourselves miserable harping on the past, and none of us have time for that! Lower Your Expectations: Many of us are over achievers and want our school start up to be smooth with no bumps in the road. Let’s be honest here, when has that ever truly happened? We end up causing ourselves unnecessary stress by expecting perfection instead of anticipating things won’t be perfect from the start but will be addressed accordingly when issues arise. Focus on what needs to happen for the school year to start off right versus what you want to happen in an ideal world; communicate these expectations with your team, so they are on the same page. tip two Don’t Overload Your Team With Training and Information: Logistically, it often makes sense to tackle everything your team needs to be trained on tip three tip one

at the beginning of the school year, because we want to start off on the right foot. However, think how overwhelming all this information can be in addition to the natural anxieties many school nutrition professionals face when starting a new school year. Pinpoint what information is absolutely necessary for them to start the school year and what can be saved for a later day (because professional development shouldn’t be a one time event!). Also identify what can be turned into a resource instead of a training (ie: creating documents explaining processes and procedures that they can refer to if and when the appropriate scenario arises). Remember, people can only retain so much information before they start to zone out or shut down, so make sure you focus on what really matters at this point in the year! Start the Year with Intention: As humans, we live enough of our lives on autopilot, but our programs and students deserve us to be present and intentional. It’s easy to have the mindset, “if it’s not broken, don’t fix it”, but sometimes this mindset leads us to go through the motions without having a defined north star for the year. This doesn’t mean you should overhaul the department with change each year, but it does mean you should really pinpoint what the focus of the new school year will be. Is it to add more scratch cooking? To focus on team building? To become more sustainable? The sky’s the limit! I highly recommend creating a theme that will represent what you want the school year to encompass; make it catchy and easy to remember as your department’s north star! Give Yourself and Those Around You Grace: It is natural to set your expectations high for the new school year; you are ready to make tip five tip four

this year better than the last and most likely, you are running on adrenaline with the craziness of school start-up. But what about when things go wrong? Or things slow down and you find yourself in a slump? Where does your motivation and determination go? It is easy to be hard on yourself when you feel overwhelmed or even uninspired; I like to call this the “Post Start-Up Blues”. We get ready to rip off the back-to-school bandaid, but whether we are putting out never ending fires, or things have settled so smoothly that we almost don’t know what to do with ourselves, the excitement of start- up starts to wear off. When this happens, give yourself the grace to feel

up the school year, but these tips can be applied throughout the year as we go through the many phases of a school year. It is easy to put all of our energy and thought into the beginning of the year, but what about the mid-year slump? Or racing to the end of the school year? We all can do a better job of checking in with ourselves and our team to prevent burnout or stagnation in our programs. Best of luck to all of the amazing school nutrition professionals tackling the 2023-2024 school year like the champions that they are!

less than optimal. Embrace that this feeling and time is temporary and that the world of school nutrition will always be an up- and-down roller coaster. When it is crazy busy, we long for the slow days, but when it’s continuously slow, we feel out of place and unsettled. Just remember, the grass isn’t always greener and embrace both the busy and slow times! Many, if not all, of those reading this have most likely already opened

Stefanie Giannini, founder of IVATI, is a speaker, educator, and content creator on a mission to inspire and cultivate every individual’s identity and development as a leader; she holds a fierce passion for personal and professional growth, critical reflection, and building quality relationships. Stefanie holds a Bachelor’s in Food & Nutrition Management from Arizona State University and a Master’s in Organizational Leadership and Learning from George Washington University. In addition to her work with IVATI, she works in the school nutrition industry as the Director of Food & Nutrition Services for a K-8 school district in the Northwest suburbs of Chicago. IVATI, Founder; Director of Food & Nutrition Services (IL) Stefanie Giannini, MA, SNS

Is grab-and-go on your radar this year?

Need to provide quick food for students and staff at a variety of times? Is your school installing vending machine-type coolers? Check out these ideas to make grab-and-go stations manageable for your team.

Upgrade the Prepackaged Meal Starbucks has had success with their food boxes that resemble upgraded prepackaged meals. You can easily do the same! Load it up with a hardboiled egg, fresh fruit and veg, wraps and then stock your cooler with a set amount for a few days. Go Beyond the Basics A wrapped turkey sandwich or pre-built Caesar salad are great, but if you really want to pique your diners’ interest, think outside the box. Think vegetable and goat cheese panini, orzo salad, roast beef and pimento cheese sandwich, a Mediterranean grain bowl or a taco salad. Breakfast for Lunch Eaters love breakfast at all hours of the day! Consider building pre-made yogurt parfaits for a grab-and-go fridge or a smoothie bowl if you have access to freezer storage. Pumpkin spice yogurt parfait for the fall? We’re in!

Find the Right Packaging & Signage As you get in the habit of working together to Focus on finding the write packaging and you’ll be well on your way. Make sure to consider your organization’s sustainability goals and focus on plastic-free or compostable options. Most cafeterias that have added a grab-and-go option have found that labeling is key. Diners will be on board if it is clear what their options are, so look for stickers or signs that can help them choose a delicious meal. Optimize Your Staffing Schedule Grab-and-go can be a great solution to explore if you are short on staff. It allows you to prepare food as you have people and not worry about having a bunch of hands at once during peak service time. Simply make sure the take-away coolers are stocked for the major meal times and you are prepped for the next day, and you are set.

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 easy to incorporate into a kitchen flow and bring great flavor to menu items. (We also use thousands of pounds of both Hatch and Pueblo chiles each year!) Her favorite hot lunch in elementary school was always nacho day. Ready Foods Annelise McAuliffe Soares

Podcast Spotlight Each edition we’ll bring you the freshest podcast content to boost your programs, your knowledge, and hopefully your mood. Grab a coffee, wine, or even your walking shoes and listen in.

WATCH - OR - LISTEN

https://youtu.be/ibeCuNOC9a8?si=r-S85DvYlFfEpHkB

About

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.

50 min | Street Cred

In this episode Marlon sits down with Dr. Katie Wilson, the Executive Director for the Urban School Food Alliance. Katie’s list of accomplishments that led her to her current position at USFA is... extensive. Join Marlon as he learns more about Katie, her passion for innovation, disruption, and feeding children. All of which make her one of the best, if not the best in her field.

Spotify

https://youtu.be/4oDHxTBIQ3A?si=jIhOxWJVo876xK27

42 min | Chillin’ with Polar King

Sponsored By

Jazz, Blues, and BBQ…I must be in Memphis! In this episode of the Next Up podcast I hung out with Eugene Bradford, the Executive Director of Dining Services at Shelby County Schools in Tennessee.

Spotify

https://youtu.be/4PqN6pgAMkY?si=ILRRiEazl-KxWykd

1 hour 13 min | Catalysts in the cafeteria

For this episode, I traveled to DeSoto County in Mississippi to visit with Alex Hallmark, their Director of Child Nutrition. Throughout the conversation, we discussed a wide range of topics relevant to school nutrition professionals from menu planning to community engagement. As well as some good ol’ Mississippi folklore having to do with bread crusts and learning how to whistle.

Spotify

23 min Engaging the Whole World in the Cafeteria

School cafeterias are full of students from all over the world. E. Nichole Taylor of Chichester School District in in Pennsylvania, and Lindsay Aguilar, RD, SNS, of Tucson (Ariz.) Unified School District, chat about their experiences bringing the world together in their cafeterias. Topics include serving diverse communities, supporting refugee families, asking parents to share their favorite recipes, and make some students feel at home while giving others a taste of the world.

About

Introducing School Food for Thought, the School Nutrition Association’s podcast and your newest source of insights and knowledge about school nutrition, K-12 foodservice and the latest industry trends.

21 min Bringing Fun Ethnic Foods into Cafeterias

SNA Secretary/Treasurer Warren DeShields of Bridgeton City (N.J.) Public Schools and Brianne Pulver of Auburn (Mass.) Public Schools discuss diversity and inclusion in school cafeterias and different ways school food directors can engage with their communities. Warren and Brianne also share their experiences navigating the school nutrition profession and how they hope to bring more diversity to the profession they love.

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

and program improvements were on display! This full day of training was no small feat to accomplish and was supported by a village of sponsors.

LISTEN

5 min

Here are some ways Pisanick Partners can help you not only start school strong, but can partner with you to sustain your programs all year long!

READ: How about an easy to use cookbook with “Harvest of the Month”, “Simply Fresh”, “Global Trends’’, and “Comfort Classic” recipes to fill your team’s idea baskets? We’ve got you covered with our recipes that will empower your team to create inspired

dishes that students will love and can easily be created in your kitchens to increase participation. WATCH: Need help getting these recipes off the pages and onto the tray? “Cookbook Live” is just the professional development series that takes this new year up a notch. We help staff successfully take our cookbook recipes into their kitchens with interactive culinary training. Contact our team via email (support@ppllc.info) to discuss this dynamic training that puts the wheels in motion for your menu’s momentum. LEARN: Team Pisanick hosted our back-to-school Innovation Academy 2023 and welcomed thirty five local school districts to start off the new year with training and networking. It was a diverse and immersive learning experience for school nutrition professionals. The day was filled with breakout sessions, hands-on culinary training and two immersive vendor shows featuring just- in-time products to spruce up menus. A golden ticket provided access to an Innovation Lab where additional inspiration for new menu possibilities

Team Pisanick is so grateful for our dedicated community of nutrition professionals that are committed to feeding students the best food. Here are just a few of our favorites:

Chef in Action - Keith Amos from Sandridge inspired the crowd with a culinary demo with value add concepts along with (more) food sampling.

Keep Reading

EDIBLE EDUCATION Slicing up Inspiration for Your Menu and More!

conversations among the 250+ peers and industry professionals pulsed with the possibilities and purpose of this fabulous community we call school nutrition. This gives us a perspective to starting a new school year with new faces in cafeterias and kitchens alike. Just like the kids starting a new grade with a new teacher, many of us find ourselves looking at fresh new faces on our teams. A new year and new faces gives the opportunity to try new things and create the dream team needed to provide wholesome meals for students. Will this be your year to shine? We sure hope so and are in your corner to support in any way we can. We have faith in you! INNOVATE: So rediscover your “Why?” and smile at all of those new customer faces in the breakfast and lunch lines. It is never too early to start introducing fun new foods with programs like our “Out of the Box” community engagement that gives participants the opportunity to learn new recipes and cooking skills that they can then have fun trying in their own homes. Food fashion and flavor trends are always evolving and so should our trayscapes, flavors and seasonal offerings. Happy New (school) Year and to the possibilities of trying new items, trying new ways to serve items, or new programs with an eye to innovation.

Partner from Down Under - LunchAssist’s very own Jen McNeil zoomed into our mega conference room to celebrate collaboration and sponsorship of our scholarship award winners with a free year of LunchAssist Pro. (She also won the award for who traveled the farthest!)

Power of Peers - G.O.A.T colleagues shared their advice and pro tips for elevating farm to school programs, boosting team morale and embracing spirit days, increasing ala carte revenues along. Attendees were encouraged to participate in our Mystery Box competition that we will be offering again in January 2024. For this competition they will receive a box of ingredients and are challenged to create a unique recipe with the provided ingredients as an opportunity to ignite their team’s creativity. In a moment of appreciation, founding Pisanick partner Maureen Pisanick had a moment with longtime colleague and friend Marsha Escola. PONDER: We saw many new faces this year at the Innovation Academy. In fact, collaborative

Meet the Pisanick Partners team

Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refined 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.

https://vimeo.com/851446612?share=copy

Empowering the Business of K‑12

Join the Linq team and current users as they talk about

how Linq software is making a difference in K-12 nutrition

Running K‑12 operations is about more than keeping the lights on. It’s about using mission-critical data to maximize

programs across the country at the School Nutrition Association Show in Denver. From easy meal application processing to maximizing operations to reduce food waste, Linq has your back!

the time, money, and potential of the K‑12 ecosystem.

Linq.com | 888.GO4.LINQ

On the road: Restaurants in Chicago, IL and Oxford, MS shine in MenuMasters Spotlight LEARNING FROM OTHERS: INNOVATION, INSIGHT, AND IDEAS FROM INDUSTRY LEADERS

If you checked in with Served in July, you’ll remember that we brought you Chook - A small fast-casual chain in Denver, Colorado. This month we are excited to share the third and fourth installments of content captured from the partnership between Nation’s Restaurant News , and Ventura Foods - The MenuMasters Spotlight Series . The NxtGen Network team had the honor of playing a part in the telling these stories and it’s a privilege to share the end product with our community. The first chef we are highlighting is Beverly Kim , Chef-owner of Parachute restaurant in Chicago, Illinois. Chef Kim is no stranger to the spotlight as a James Beard award-winning chef, non-profit founder, and a wife and mother. This quaint yet refined restaurant has a laid-back vibe with brick walls adorned with vintage records and old radios. From the staff to the decor you’ll feel like your having an dinner and drinks with a high-school friend and reminising about simpler times. The next chef is chef-owner to a fast-growing restaurant chain, Big Bad Breakfast , with it’s flagship location in Oxford, MS. Chef John Currence finds joy in feeding his community with delicious breakfast items and even caters menu items to trending local foods near his locations. When you go, make sure to find the clown painting... there’s one in every restaurant! Thank you to Nation’s Restaurant News and Ventura Foods for creating this opportunity for us to share insights from the commercial restaurant industry to our educational foodservice community. Stay tuned for more on this series as they continue to release conversations with chefs from around the country.

https://youtu.be/4YwTpePUmL4?si=6WXLNd80HDfYMv53

https://youtu.be/sF1lhfU04F8?si=7NsQ57iVb2IHPJ1Z

Visit MenuMastersEvent.com/Spotlight for more stories like these. OR, Click Here!

Melissa Mayer | NxtGen Network

*Contact your local Kra ft Heinz, Broker, or Distributor Representa ti ve to get more informa tio n or place an order!

BACK-TO-SCHOOL [bak] | adverb [tü] | preposition [skül] | noun

Who would have thought that three simple words could evoke unease and excitement?

The unease stems from the desire to ensure that sufficient preparations have been made for procurement and staff readiness to tackle the upcoming school year, giving rise to numerous questions. On the other hand, there is excitement in the air

as you anticipate reuniting with your staff and students, embracing the start of another year and a host of other promising projects. Fear not; the Institute of Child Nutrition (ICN) stands ready to assist with all your back-to-school needs!

ICN offers the 2023-2024 Back-to-School Toolbox to help you prepare for the new school year.

https://vimeo.com/824177016

Visit the Toolbox to download the Back-to-School Checklist , and watch the 7-minute video guide related to opening the kitchen, serving line,

and manager’s office. Along with the checklist, there are more resources to explore with the Back-to-School Toolbox.

Keep Reading

K12

Delicious, Easy-Prep Pillsbury™ Whole Grain Cinnamon Rolls

Boost breakfast participation with these enticing, regulation-ready cinnamon rolls! The low-prep, freezer-to-oven format makes them ideal for cafeterias, kiosks, grab and go, and lunch menus. Plus, they meet 2-ounce equivalent grain and whole grain-rich criteria.

Visit: generalmillscf.com

ECO LINE

100% Compostable Hot & Cold Trays. Environmentally Friendly Solutions TRAYS Compostable Introducing The Platinum Packaging Group New line of Compostable trays for on site or centralized Kitchens. Contact us for free test trays.

Plant-based Crumbles to Crave!

Made with pea protein, Crave House fully cooked, vegan* plant-based crumbles offer 8g of protein per serving. Available in Italian and Southwest-style, they’re great for pizzas, pastas, tacos and more! *No ingredients of animal origin. Learn more at CraveHouseFoodservice.com/k12 or contact your Cargill sales representative to request a sample!

Visit: https://platinumschoolnutrition.com/ E-Mail: keysupport@platinumpkggroup.com Call: 562-630-6700

Four icons identify this year’s Back-to-School toolbox resources: Required, Important Back-to-School Training, New Employee Resources, and Best Practices. Each of these categories will help you prepare for returning to school.

Important Back-to-School Training

Required

New Employee Resources

Best Practices

A few of this year’s resources are:

Important Back-to- school training

Required

And Justice for All Guidance and Translations The “And Justice for All” posters should be prominently displayed in your cafeterias or offices. Contact your State Agency if you need “And Justice for All” posters. You can also find them online HERE . Civil Rights in Child Nutrition Programs On iLearn! This FREE, self-paced online course is the Annual Civil Rights training for all entities reimbursed with federal funding from the United States Department of Agriculture (USDA) Food and Nutrition Service (FNS) to ensure compliance and enforcement of the prohibition against discrimination in all USDA nutrition programs.

Basic Culinary Math Conversions This online course reviews how to convert volume and weight measurements to common standard units.

Buy American: U.S. Agriculture Supporting Healthy School Meals This online course provides general concepts about the Buy American provisions when procuring food for Federal school nutrition programs.

New Employee Resources

Best Practices

Food Allergies in School Nutrition Programs – General Food Allergies This online course is part one of a four- part series designed to give tips and tools for preparing and serving safe food for students with food allergies. Part one discusses food allergies, food intolerances, and handling a food allergy emergency. Hand Washing Posters These colorful 8 ½” x 11” posters provide information at a glance on current hand washing techniques. Designed for use in the food preparation and service areas.

Basics at a Glance Poster The Basics at a Glance poster is a valuable resource for school nutrition staff. It offers information on recipe abbreviations, volume equivalents for liquids, equivalent weights, portioning tools, measurement conversions, and steam table pan capacities. Child Nutrition Recipe Box The site offers household and large- quantity recipes for program participants. Moreover, its features are designed to encourage key behaviors emphasized in the current Dietary Guidelines for Americans. Click HERE to go to the site.

The valuable resources in ICN’s Back- to-School Toolbox will help turn your unease into excitement. From everyone

at ICN, we wish you a happy and exciting 2023-2024 school year.

Primarily, Patrick develops school nutrition education and training resources, including ICN’s Introduction to School Nutrition Leadership. Patrick is passionate about providing child nutrition professionals with resources that can help them improve their skills and abilities. Patrick, who joined ICN in 2018, has nine years of experience in school nutrition. He also has a Master of Leadership and a Bachelor of Business Administration from Belhaven University. In his spare time, Patrick enjoys cooking, traveling, reading, and spending time with family. Education and Training Specialist, The Institute of Child Nutrition. Patrick Butler

Subscribe to ICN Newsletters and Resource Update Emails Here!

The Institute of Child Nutrition (ICN), part of the School of Applied Sciences at The University of Mississippi, is the only federally funded national center dedicated to applied research, education and training, and technical assistance for child nutrition programs. The Institute’s mission is to provide information and services that promote the continuous improvement of child nutrition programs.

ICN Website

PARTNERSHIPS ADVERTORIAL CONTENT FROM TRENDING INDUSTRY LEADERS

Bringing the FARM to the SCHOOL One way to ensure students have access to fresh food at all times, is to bring the farm to the school through hydroponic farming. | by Fork Farms LISTEN 5 min

of other foods on-site, quickly, efficiently, affordably and all year long. Indoor hydroponic farming requires minimal water and energy resources, eliminates food transportation miles, and produces almost zero food waste due to the quality and shelf-life of the produce. In addition to growing fresh food year-round, the Flex Farm also offers hands-on learning opportunities for students in the areas of: STEM, nutrition, agriculture, sustainability and health, therefore growing both minds and bodies. Flex Farms are currently growing in more than 900 K-12 schools and have helped school districts save many thousands of dollars in food costs by growing 80 percent or more of their fresh greens on-site. The introduction of Flex Farms in schools offers the opportunity for students to help maintain the farms and learn valuable lifelong skills - students get to see the fruits of their labor from germination to harvesting within a 30-day grow cycle. Students can engage in activities such as: setting up and maintaining the hydroponic farms, preparing nutrient solutions, determining crop cycles and crop propagation, and monitoring the conditions necessary for plant growth. Case studies also prove that indoor hydroponic growing in schools helps to increase children’s willingness to try fresh fruits and vegetables because they are involved in the growing process and take on a sense of ownership. Initiating a Farm to School program and maintaining a Flex Farm is much more simple than many think. One Flex Farm will produce almost 400 pounds of leafy greens in one year in 9 square feet of space and requires only two hours per month to maintain. Fork Farms provides all of the tools and supplies needed, as well as end-to-end support from the team of hydroponics experts and access to the Farmative community that enables easy collaboration with other

Schools are back in session and this school year, with a handful of states having passed universal free school meals, schools will be feeding more students during the day than ever before. While schools struggle with things like high food costs and persistent supply chain disruptions, they are also faced with meeting new, higher nutrition standards. One way to ensure students have access to fresh food at all times, is to bring the farm to the school through hydroponic farming. The USDA defines the term “farm to school” as a variety of activities conducted by child nutrition program administrators that connect students with the source of their food, improve health and education outcomes, promote equity in the food system, and inspire youth toward careers in agriculture. Hydroponics is a method of growing plants without soil in a nutrient-rich water solution. Indoor hydroponic farms, such as the Flex Farm from Fork Farms, are a safe and environmentally friendly way to produce significant quantities of fresh lettuce, greens, herbs and a variety

ADVERTORIAL

like-minded innovative growers. In addition, to support classrooms and educators, Fork Farms has developed a complete K-12 curriculum to be used in conjunction with growing hydroponically in the system. The process is turnkey in order to help people grow fresh food as easily and quickly as possible. Redding School District Case Study: In 2022 Tawny Cowell, Director of Nutrition and Facilities at Redding School District in California, set the goal of growing 50 percent of the district’s lettuce supply on-site via hydroponics. To accomplish this goal, the district purchased one Flex Farm to try it out, and after trial, they decided to purchase 11 more. Now, 12 Flex Farms are growing in a repurposed and unused space at Sequoia Middle School, producing enough lettuce each week to support the entire school lunch program across all schools – exceeding the original goal of sourcing 50 percent of their lettuce. According to Cowell, enhancing Redding School District’s farm to school program with an indoor hydroponic farm has positively impacted both student nutrition and engagement. The district is now working to expand their Flex Farm program into their science classrooms. This video describes more about their journey with their hydroponic farms and farm to school program. Hydroponics also provides a platform for community engagement and collaboration. Many

schools that grow fresh food via Flex Farms partner with local nonprofits such as hunger relief programs and sustainability projects. Students are often involved in the donation process, therefore learning the benefits of hydroponics and sustainable food production firsthand, and the value of community involvement. Furthermore, this type of engagement with organizations and people outside the classroom nurtures social skills, effective communication, and teamwork. Many students even become advocates in their communities for a more equitable food system. Fork Farms works with partners to accelerate local access to fresh food and inspire health in communities. We believe that hands-on learning through hydroponic growing is an empowering experience for students. Hydroponics creates connection points and core memories for students to agriculture and nutrition. We believe that everyone should have access to fresh food at all times and are on a mission to do so. To celebrate the new school year, Fork Farms is offering a school years’ worth of growing supplies with every Flex Farm purchased by September 30, 2023. This September bonus includes six months of growing supplies in addition to the starter supplies box that comes with the Flex Farm - valued at $250. We want to recognize our partner’s efforts in the new school year and help them grow student engagement by growing fresh food.

Contact Fork Farms today! Fork Farms ForkFarms.com

with AmTab

With summer in the rearview mirror and school starting back up it’s always good to set new goals for the school year.

This came in the form of brand-new furniture for them to enjoy, a lot of different seating options, the incorporation of their school colors, and the addition of signage, graphics, and décor. These schools all were competing with outside food options for students to go to during their lunch period. Instead of shrugging their shoulders and accepting that they would be without certain students at lunch, they decided to create an environment that would make them want to stay. Students want to enjoy their amazing school meals in a place that is “fun” or “cool” to be in. The same way we have certain restaurants we enjoy going to because not only does the restaurant have great food, but it also has great aesthetics inside that you enjoy. Take a look at the below schools, students at these schools now get excited to spend time in this space. In return, participation numbers in these schools will more than likely increase. If your school is looking to modernize your space, AmTab has you covered!

LISTEN

2 min

As a school nutrition professional, what kind of experience are you hopeful to cultivate inside your cafeteria? Are there any new initiatives that you have planned for students from a menu- standpoint or a customer service perspective? I’m sure there are nuances and changes made every year that complement the “classics” or “hits” that you serve each and every school day. A question I would like to ask you is, “Is your cafeteria a warm, bright, and inviting space for your students to enjoy meals?” At our core, that’s something we always consider when modernizing spaces. Let’s take a look at several projects that have completely transformed the dining experience over the summer! Over the summer, we completed many different projects, but a few really stood out. The below schools made a big-time effort to create a modern, popular, and fun environment for their students.

Want to join us at our FALL SYMPOSIUM? Fill out this interest form now to get on the list! Click Here!

Conor Doyle

AmTab Manufacturing

Conor is actively involved in this school nutrition company who helps provide valuable insight on café modernization projects across the country. His favorite part about working with schools is knowing that students and staff will love their modernized spaces. Being able to transform ordinary environments to extraordinary ones that students love being a part of is amazing! Conor graduated from DePaul University with a bachelor’s degree in Marketing.

AmTab.com

Let’s CREATE the Future Together!

Nation’s Restaurant News is headed to California for another unforgettable meetup of the best in restaurant leadership — and we want YOU to join us. Engaging speakers: Learn from the best minds in the business Ask the Experts: Peer-to-peer discussion on tech tools, labor, financing and more Interactive roundtables: Fresh ideas for your biggest business challenges Pop-Up Food Festival: Immerse yourself in the latest menu trends Creators & Hot Concepts Awards: Celebrate the industry’s top innovators Festival parties: Cocktails, conversation and authentic connection

Visit CREATE ONLINE for more info!

LEARNING FROM OTHERS: INNOVATION, INSIGHT, AND IDEAS FROM INDUSTRY LEADERS Annual National Conference tradeshow booth highlights

It was a busy summer for all our industry friends. Tradeshows are alive and well - and these teams can’t wait to don matching t-shirts and prepare their newest booth designs in order to bring operators the newest technology, trending food items, and tools to make their programs more successful and efficient. At NxtGen Network, we love bringing industry and operators together because we have seen firsthand what happens when great minds collaborate on projects. While at the School Nutrition Association Annual National Conference, we had the pleasure of interviewing eight

companies on the show floor - all of which you can find right here in this Digizine. So, if you missed stopping by one of these great booths you can get caught up here - or listen in for a refresher on what they have to offer. Thank you to all of our industry partners for your countless hours you take to prepare for tradeshows! Keep innovating to bring the best to our children and communities. Thank you, also to the School Nutrition Association for hosting an incredible event in Denver! We can’t wait to see everyone next year!

Melissa Mayer | NxtGen Network

https://vimeo.com/852241085?share=copy

VULCAN | GREAT FOOD BRINGS PEOPLE TOGETHER

ITW Food Equipment Group LLC, a subsidiary of Illinois Tool Works, is the brand behind the brands found in commercial kitchens, bakeries, delis and groceries around the world. An ENERGY STAR® Partner of the Year since 2008, ITW Food Equipment Group embodies a family of premium brands including Hobart, Traulsen, Baxter, Vulcan, Wolf, Berkel, Centerline, Stero, Somat, Gaylord, Kairak and IBEX.

NUFOODS | FRESH, FUN, MODERN, VIBRANT

NuFoods Consultants helps you strengthen your school nutrition program through student focused innovation, marketing, and environmental design. We’re changing the way school nutrition impacts students by enhancing the built environment.

https://vimeo.com/852214592?share=copy

J.T.M. | LET’S CREATE GREAT DISHES TOGETHER! J.T.M. honored the finalists of their 2023 Crave recipe contest and crowned the grand prize winner, The School District of Palm Beach County, Florida for their Queso Chicken Chili recipe at ANC in Denver. Get this recipe and many more by downloading J.T.M.‘s Crave Collection Cookbook. IFS & DARING | NUTRITION, TASTE, AND VALUE WITH PLANT- BASED ALTERNATIVES Nutrition, Taste, and Value are three words we at IFS live by. When searching for a plant-based partner, these words remained top of mind. The collaboration with Daring has allowed us to offer plant-based alternatives to our everyday best-selling animal protein products.

HEARTLAND | SIMPLIFY THE WAY YOU SERVE YOUR SCHOOL COMMUNITY We understand the challenges school nutrition departments face daily in the ever-changing technology landscape, and we’re here to help with our expansive portfolio of innovative products. Heartland has you covered with robust solutions that help you manage every aspect of your nutrition program. CARGILL | DELIGHT STUDENTS WHILE SIMPLIFYING YOUR OPERATION. Cargill supports K12 schools with kid-approved protein offerings. Our versatile and ready-to- heat products fight menu fatigue while delivering on USDA requirements and increasing program participation.

AMTAB | MODERN, POPULAR, AND FUN LEARNING ENVIRONMENTS

AmTab creates modern, popular, and fun K-12 Food Courts across the country. Adding brand new furniture, signage, graphics, and decor to your space plays a major role in creating a fun environment for your students.

Culinary Training? Need

info@schoolfoodrocks.com

We’ve Got You Covered!

K-12 School Districts School Food Rocks oers comprehensive consulting services for K-12 foodservice programs. Our team of experienced industry professionals provides expertise in program evaluation, management, recipe and menu development, USDA regulations training, culinary training, food safety, solicitation development, equipment specications, customer service, marketing and social media, facility design, and cafeteria remodels. From start to nish, we provide guidance and support to help you succeed.

Food & Equipment Manufacturers School Food Rocks oers comprehensive consulting services for Food & Equipment Manufacturers, specializing in Brand Management, K-12 Recipe Development, and Social Media Inuencing. By harnessing the inuence and reach of the School Food Rocks brand, we provide cost-eective solutions that elevate brand awareness and provide manufacturers with direct access to our extensive and targeted social media following.

"Atlas Metal is not just a manufacturer – they are a family of passionate individuals dedicated to crafting the finest serving lines since 1948. With an average employee tenure of 15 years, their skilled team brings a competitive advantage, ensuring the highest quality products for their valued customers." Joe Urban, Founder of School Food Rocks

Introducing Atlas Metal: A Legacy of Excellence Since 1948 With a rich history dating back to 1948, Atlas Metal stands as a leading manufacturer of exceptional serving line equipment. As a family-owned and family-oriented company, Atlas Metal takes pride in its American-made products, all meticulously designed and crafted in their Miami, FL facility. eir extensive catalog boasts a wide array of oerings, from hot and cold drop-ins to frost tops, ice cream freezers, and more. Setting new industry standards, Atlas Metal not only oers top-tier products but also maintains the best lead times in the market. eir commitment to quality shines through their rigorous 99-point inspection process for every product, ensuring unparalleled excellence in every piece. Choose Atlas Metal for your foodservice needs and experience a legacy of unwavering quality and innovation.

Dominick Mongiove

Vice President of Operations - Atlas Metal

Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32 Page 33 Page 34 Page 35 Page 36 Page 37 Page 38