Served Digizine™- Perception vs. Reality

School Nutrition isn't all that it seems and we'll prove it to you!

Issue No. 4 April 2021

SUMMER MEALS Tips & Tricks to Make Summer Meals Fun! PERSPECTIVE CHANGES EVERYTHING. “I simply had no idea!”

CHANGE! Industry through the years.

Changing the perspective of school nutrition. Reality VS. Perception

An Interview with

You’ve Been Served is a digital story-telling platform for First Taste TV. We partner with companies to inform and inspire viewers through engaging stories from school nutrition professionals.

Perry Township Schools

Erin Coleman (Perry Township Schools) , Scott Reitano (Reitano Design Group) , and Marlon Gordon (First Taste TV/NxtGen Network)

An Interview with

Jordan Ryan (Brownsburg Community Schools) , Scott Reitano (Reitano Design Group) , and Marlon Gordon (First Taste TV/NxtGen Network) Brownsburg Community Schools

Perry

Erin Coleman, Child Nutrition Director for Perry Township Schools is gearing up for a busy summer kitchen remodel at a middle school that is long overdue. In this interview she and Scott Reitano, Reitano Design Group, discuss the plans for the new space and the considerations that had to be made for such a large project. Among many other things, the plumbing is getter replaced, dish machines are getting relocated, and a large historic oven will be given the boot. Watch as we show and discuss the existing kitchen and then review new blueprints & 3D imagery - Stay tuned for a follow-up video when the project is completed in the fall.

Brownsburg

Jordan Ryan, Coordinator of Nutrition Services for Brownsburg Community Schools shares her experience working with Reitano Design Group for the design of their serving space during the construction of a brand new dining and commons space. From the placement of the coffee shop, to the display cooking station, to the fresh food bars, forward-thinking design was implemented throughout. Instead of the menu being built around the dining space - the dining space was built around a menu which entices the students to choose a healthy, balanced meal. The beautiful food court design is completed with custom designed environmental graphics that accent the menu items on each of the lines. This fully- equipped functional space is a must see in this short video.

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Reitano Design Group, Indianapolis, IN | ReitanoDesignGroup.com

Reitano Design Group is on a mission to serve our clients well. We intentionally lead our clients through the multifaceted transformation of their culinary spaces through an engaging process that establishes confidence and transparency every step along the way. At the beginning and end of the day, our energy is centered around the rich human experiences that culinary spaces have the potential to offer. Our collaborative, research-driven design approach brings real value to the table. RDG focuses on a high level of client interaction to ensure that the design, layout, and functionality of the final project accurately reflect the project goals and vision established by the Client. Specific design efforts are centered on efficient kitchen operation and an effective, aesthetically-pleasing serving space. RDG also believes strongly that kitchen design can have significant impact in sustainable building design through space efficiency, reduced energy & water consumption, and appropriate waste management.

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Contents

Consultant Beverly Girard, PHD, MBA, RD, SNS How the industry has changed through the years.

PERSPECTIVE CHANGES EVERYTHING “I simply had no idea!” Lee County School District Amy Carroll, MBA

In This Issue

Letter from the Editors 6 by Reitano Design Group 2 Highlights & Updates from the Served Digizine Team 8

Spring is Here! Let’s Menu It! 24

You’ve Been Served: Sponsored

Six Ways to Change the Perspective of Your School

Nutrition Program 27 “I simply had no idea.” 28

Perspective Changes Everything

Using Innovative Solutions to Improve School Foods: More

Important Than Ever! 11

Month 30

Tips & Tricks to Make Summer Meals FUN!

ICN Resource of the

Not just an SNL Skit 32 The Momologue 34 The Last Bite with Chef Sharon Schaefer 35 Food Court of the Month from our AmTab Partner 31

Change: How the Industry has Changed Through the Years 12

“Florida Day” Menu 14

You’ve Been Served: OCPS

Summer Meals - Tips & Tricks to Make Summer Meals Fun 16 The Changing Face of School Foodservice! 20

https://vimeo.com/527747538/4bcc29210e

Chef Spotlight 22

International Food Solutions Della M. Collins, SNS

From Our Partners

Pg 4: LTI Pg 10: Botaniline Pg 15: Rosati Ice Pg 19: J.T.M. & MenuLogic K12 - Commodity Talk

Pg 21: Nutrislice Pg 25: From the Show Floor Pg 26: NxtLevel Marketing & Design Pg 26: Reitano Design Group

Co-Creators & Co-Editors Amanda & Marlon Say

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“Perception is reality.”

The perception of most parents with students in our school system is that the cafeteria is a place where the dining experience is that of an institutional facility. Walls are painted a depressing color. Tables and chairs are falling apart. The service sub-par, and the only thing on the menu is sloppy joes made with mystery meats. These decision making parents lean back upon their antiquated experiences and those opinions are strengthened by Saturday Night Live skits and Adam Sandler movies . The reality is that today’s school cafeterias, cafes, food courts, and restaurants are staffed by professionals who provide the type of customer service that you can’t find anywhere else. When was the last time you went to your favorite restaurant and your server knew your name? Probably when you were in high school. Not only is the cafeteria staff next level but the district office staff is as well. Among many things, they are focused on providing the most nutritionally sound meals that taste delicious, thriving as the only business within the school. Yes, they exist to make money and our customers (a.k.a. guests) are students. And guess what... The more students that eat, the better they perform in class. The icing on the cake is the more students that eat, the more money the department makes that can be put back into the program to get higher quality food, better equipment, more welcoming seating areas, better technology, etc. See the cycle! How do those of us who know the truth, who live this reality day in and day out, change the perception of others? Show off a little bit! You accomplish amazing feats every day and you look great doing it. Start sharing more on social media. Get involved in community events. Continue upgrading technologies. Compete with restaurants to provide students with the best dining experience possible. Most of all, keep being there for the students who love you. Eventually the perception will change, we just need to continue being diligent. We are highly trained and skilled. We make healthy and delicious food for students and staff. We are essential to the school day and to our communities. And no matter what some people think, nobody does it better than us! To you we say, “You are amazing! Keep up the great work.” Every time a plate is served you are creating a new experience. You are impacting someone’s perception and helping them to form their reality of what school nutrition is. Be the change you wish to see in our world. Be the face of school nutrition.

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January 2020

Protecting & Serving Our Industry Together for Over a Year!

Teamwork.

| Amanda@NxtGenNetwork.com | Co-Creator Co-Editor Amanda Venezia

| Marlon@NxtGenNetwork.com | Co-Creator Co-Editor Marlon Gordon

| Melissa@NxtGenNetwork.com | Co-Creator Creative Director MelissaMayer

| Michael@NxtGenNetwork.com | Executive Editor Michael Mang

| Breanna@NxtGenNetwork.com | Assistant Editor Breanna Gustafson

REGULAR CONTRIBUTORS: Stacy Cardinale | Chef Sharon Schaefer | Conor Doyle | Valerie Weivoda EDITION CONTRIBUTORS: Jamila Adams, Amy Carroll, Della Collins, Beverly Girard, Breanna Gustafson, Chef A.J. Moll, Chef Rachel Petraglia, Heather Ryan, Nick Vathanadireg

& ServedDigizine.com NxtGenNetwork.com Contact: Articles & News: info@ServedDigizine.com Ads: sales@ServedDigizine.com Parent Company: info@NxtGenNetwork.com

Served Digizine™ is a publication of First Taste TV and NxtGen Network. Served Digizine™ is releasedmonthly for a total of 12 issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime. Copyright 2021 Served Digizine™, First Taste TV, 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 themagazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicitedmanuscripts and photographs, or any errors or omissions that might occur.

- Amanda & Marlon-

March 2021

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Welcome to the age of the Digizine! Here are your April Highlights.

mama’s

NOT YOUR

SCHOOL LUNCH!

These programs are changing the perception of school lunch, one meal at a time!

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Nominate a School Lunch Hero!

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Pipestone Area Schools, Pipestone, MN

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Food & Health Inspiration

Using Innovative Solutions to Improve School Foods: More Important Than Ever!

Healthier school foods using plant-based ingredients!

school districts looking for healthy and convenient menu options in Western New York and beyond. Even better, they taste amazing! “Kids are gobbling up every bite so we’ve seen a tremendous impact on eliminating food waste,” says O’Brien Wood. “We’re also using local beef so we can receive incentives from the state as part of the New York State Farm to School program.” As we start to get students back to school full time nationwide, the hope is that more food manufacturers will realize the importance of creating healthier foods for our school children. Taking action today can help students not only avoid getting chronic health conditions later on in life, but also improve their academic performance and behavior in the classroom. And that’s a win for all of us.

Botaniline Heather Ryan

Chemical, additive, and allergen free Lower in sodium and saturated fat Foods kids love! Serve your students menu items that exceed CN Guidelines and are:

We’ve been taught many lessons this past year.We learned that schools are relied on for far more than educating our youth. We learned that those who work in healthcare, education, and food service are true heroes and we must never take them for granted again. Another key takeaway has been the importance of a healthy diet. We’ve heard the dreaded term “underlying conditions” used to describe chronic conditions such as high blood pressure, diabetes, and obesity. All these increase the vulnerability of contracting Covid-19 and can be avoided by maintaining a healthy diet and lifestyle. So, how do we make healthy foods a top priority going forward, especially for our school-aged kids? It needs to be a teameffort.Wemust continue to create healthier menu items for students, and demand healthier alternatives from food service companies and manufacturers. Meeting the guidelines for healthier school foods seems like an impossible task: less sodium, more vegetables, less saturated fat, more sustainable, less processed, more locally sourced, and the list continues. . . Oh, and it should also taste good so there’s limited food waste. Luckily, there are food companies willing to do the work, innovate, and make foods that meet and exceed those standards. Food Service Director Bridget O’Brien Wood from the Buffalo Public School district has expanded her menu offerings to include foods that she never could have served regularly before due to their nutritional shortcomings. Items such as hot dogs, sausages, and bologna—foods kids love—are typically loaded with sodium, saturated fat, and chemical based ingredients and allergens.Wardynski &Sons, a 100-year-oldmeat manufacturer, has changed that. By substituting a percentage of the meat block with potato, they’ve been able to create foods that are lower in fat, calories, salt, and chemical additives. It has been a game changer for

Botaniline

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Grow Your With Us. BUSINESS

NEW OPPORTUNITY You’ve Been Served is a video series that will be distributed in Served Digizine as well as social media. The purpose is to highlight the positive and innovative things school districts are doing, to educate the viewers, and continue to mold the perception of what school food really is.

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Shout-out: 15 - 30 second commercial before, during, or after the episode Sponsored Episode: Company/product highlight up to 2 minutes long endorsed by a school district of your choosing (with approval) while having a conversation over lunch (eating or using your product). Your logo will also appear on the 10-12 minute episode as a sponsor. Once aired you will have access to share through your outlets. Gold Episode: 1 Camera set-up with single-angle shoot, 1 host, pre-shoot creative call, scheduled release on social media Platinum Episode: 2 Camera set-up with multi-angle shoot, 1 host, pre-shoot creative call, scheduled release on social media Download the Advertiser Spec Sheet Here

Bottom Right: Bridget O’Brien Wood with her vendor partners for NY Thursdays in 2019, (they serve foods made in NY every Thursday in support of Farm to School).

Director of Marketing & Business, Botaniline Heather Ryan is the Director of Marketing & Business Development at Botaniline, a plant- based food ingredient and innovation company. Born and raised in Buffalo, NY she enjoys spending time outdoors (snow or shine) with her husband and two school aged daughters. Heather Ryan

Word to the Wise

Power Buying Group, a 700-school nutrition purchasing consortium, one of the largest in the nation.

“There were too many questionable practices,” said Hollenbeck. “ The purchasing environment was not as controlled as it is today. Industry and some directors did not always make ethical decisions. As more state and federal regulations have been put into effect, there is more scrutiny and control, which needed to happen.” Another observation Hollenbeck makes, “There was no technology. Even IT didn’t have personal computers. Their computer took up an entire temperature- controlled room. We were excited to have programmable cash registers and an IBM Selectric typewriter! Food service was the first department to get personal computers because we had so much data.” Hollenbeck went on to say, “I think all of us who have recently retired are thankful for the younger generation of leaders. School nutrition has taken a quantum leap with innovations in social media and market research. Now, entire companies base their business on the technology needs of school nutrition programs.” What has not changed? These retired directors are still as passionate as ever, taking on the role of mentor, coach, trainer, and advocate for school nutrition. We simply have the freedom to impact school nutrition on a larger scale.

How the industry has changed through the years.

but the skilled staff were proud of their contributions.” As labor expenses increased and skill levels decreased, there was a demand for more prepared items. Hedine, who recently retired as the Director of Food and Nutrition Services in Pasco County Schools, Florida, indicated that the lack of consistency between schools became a real problem. “Some of the schools had terrific food, but at other locations, the food was embarrassing.” Hedine shared that one of the highpoints of her job in Pasco County was working with manufacturers to develop products that mimicked freshly made products. Some of the innovations in her program were born of necessity. “I remember when the Fire Marshall disallowed open cooking of rawground beef because we didn’t have fire suppression system.” Thinking quickly, Hedine had the ground beef backhauled and converted into beef crumbles and taco meat. “It may be difficult to conceptualize in today’s environment, but USDA Foods processing did not exist. Big blocks of cheese, huge frozen blocks of raw 8-cut chicken, and salsa made A common theme among the directors was that we all had to make unpopular decisions. Removing French fryers, taking French fries off the daily menu…as a vegetable choice…telling students that milkshakes would no longer qualify as a milk replacement, even removing giant-sized cookies that resulted in letters of protest from students and local newspapers, were part of the uphill battle to improve the nutritional integrity of the program. The ensuing changes to the meal pattern did not present a significant challenge, since most of the changes to incorporate healthier food items were made by these directors prior to the Healthy Hunger Free Kids Act of 2010. Industry came alongside us as we made the changes. Rae Hollenbeck started her career in school nutrition at the Department of Education while she was still a college student. from canned tomatoes were simply a part of life in school nutrition.”

Consultant Beverly Girard, PHD, MBA, RD, SNS

“How has the industry changed since you started in school nutrition to the time you retired?” was the question asked of three, no, make that four retired Florida directors who started their school nutrition careers in the mid-1980’s. Rae Hollenbeck, Mary Kate Harrison, Julie Hedine, and I share our views of how industry support and response has changed over the years. Oh yes, we remember the good old days. The school nutrition programs we were introduced to in the 80’s have changed so dramatically that many parts of the program are nearly unrecognizable. One of the most noticeable differences is a greater tendency of industry members to listen and respond to the needs of the customer. Industry more deliberately approaches school nutrition professionals as partners and valued customers vs. treating each interaction as a “sales event”. Industry members, especially the more informed, are interested in the thoughts and feedback of customers.

The author is the past Director of FNS, Sarasota County Schools, 1991-2019, and Area

Supervisor for Palm Beach County Schools, 1985-1991. All four of the individuals mentioned in this article joined the school nutrition ranks soon after, or even before, the Omnibus

Reconciliation Act of 1981 that wreaked havoc on school nutrition program finances, nationwide. Severe cuts to Federal funding and decreased student participation by over one million meals nationwide left many districts financially devastated.

“You’ll never buy that,” Mary Kate Harrison was told when she first requested whole muscle chicken products. “There was a perception among manufacturers and brokers that we would not be willing to invest in quality.” Harrison began her career working for the Florida Department of Education in 1983, became the Director in Indian River County in

More Examples of Industry Changes

BEFORE Men predominately represented industry & females were the school nutrition customers

1988, and retired as Director in Hillsborough County in 2019, one of the ten largest school districts in the United States. “I inherited an old school system, with minimal food choices, very little menu variety, and cost was more important than quality.” What improvements has Harrison seen? “I love the fact that product development and testing became an important part of the equation. Industry started to ask questions about what we wanted instead of developing new products with very little input. They respected our emphasis on making healthier foods more appealing, and finally understood, after a lot of convincing, that we were willing to pay for quality foods.”

Beverly Girard is a leader and mentor in child nutrition. Beverly was the Director of Food and Nutrition Services in Sarasota County Schools, Florida for 28 years, and previously served as an Area Supervisor for Palm Beach County Schools. She has presented at numerous local, state, and national meetings, and played a key role in Child Reauthorization in 2015. She is a certified facilitator and mediator, and many of her 60+ previous dietetic interns currently hold key positions in school nutrition and the K12 industry. Under Beverly’s direction, Sarasota County Schools was awarded many state and federal grants, including two separate $100,000 USDA Farm to School Implementation Grants. Beverly’s practical experience and sense of humor will bring your training to life!

She became an Area Supervisor in Palm Beach County Schools in 1979, and I joined Rae when I became a Palm Beach Area Supervisor in 1985. Rae went on to become the Director of Martin County, Florida in 1998, and Osceola County in 2011. After retirement, Rae assumed the Executive Director’s position with the

Julie Hedine joined Mesa School District, Arizona in 1983 as a Nutrition Educator. “I remember employeesmaking everything from scratch. Pinto beans were soaked overnight and made into the most delicious burritos with fresh delivered tortillas. It was labor intensive,

Beverly Girard PhD, MBA, RD,SNS

OCPS FLORIDA DAY MENU Inspired by menu trends of local & fresh food.

CALLING ALL CONTRIBUTORS

Kalera’s hydroponic Romaine Leaf lettuce was featured on our Florida Day menu in the form of a Chef Salad. The plant is located in Orlando, Florida which ensures that our students receive a fresh product. It is literally located in our backyard. It is free from pesticides and other traditional soil contaminates and grown in a clean and safe environment. The product is so fresh that the crunch from the leaf is comparable to eating a potato chip and indicates it’s true freshness.

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Senior Administrator Jamila Adams MS, RD

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K-12 Collaborative is an open space designed to share ideas, promote your program and suggest solution based products. Let’s color outside of the lines and think beyond the box. We proudly promote collaboration between school nutrition operators as well as industry members. Companies across the country are constantly creating high value resources and they employ ingenious minds. Let’s harness the power of these expert stakeholders to feed hungry children. Welcome to the next generation of social collaboration. Things we welcome:

Questions/Problems/Issues Ads Recipes Self Promotion

Conversation Photos Collaboration

Promotional Graphics Food Puns!!! Leadership Development

Visit Rosatiice.com to learn more!

When we say we’re passionate about school nutrition, we mean it.

Food & Health Inspiration

Summer is a time for lemonade, relaxation and family vacations. A time to enjoy the sunshine and reset for the upcoming school year.

would it be to add string cheese to your meal and twist a pipe cleaner around the cheese stick and attach a fun message like “No strings attached?” July provides lots of opportunities with Berry Month, Eat Beans Day and Picnic Day.August has watermelon day and Peach Month. Check out University of Nebraska- Lincoln (https://food.unl.edu/) for a comprehensive list of food days, food months, food weeks, free resources such as activities and posters, and more. Community Involvement Get out into your community. Do you have a mobile meal site, meal pick up site or a drive through? Ask for community guest appearances! Local mascots, police officers, firefighters, military or other known community members can make meal service fun and entertaining. Perhaps you have a Watermelon Queen, Peach King or Dairy Princess at your local agriculture department? Ask them to come and distribute meals. Most of the time, these guests have freebies to give away: pencils, coloring books, stickers, recipes, badges and other fun trinkets. Just remember to ask! Does your state, county or school system have a mobile library? If so, how can they get involved? Could they be a pull up service that students could

Since the pandemic, we all are adjusting and adapting to the new normal. There is one thing that has remained consistent for the students across the United States. Free Meals for all. This career brings out the true passion we all share; feeding kids, doing our part. We know hard work and see first-hand the benefit to feeding America’s youth. We know how to make our cafeterias kid-friendly. We participate in National School Lunch Week and National School Breakfast Week. We wear fruit and vegetable costumes to encourage healthy eating. We hang posters, offer samples and embrace each student with a warm smile. But there seems to be a void. That void is missing the true, fun, spirited interactions with our customers. As we approach summer break, we can work on filling that void. Regardless of meal delivery style, we can take the enthusiasm and creativity that we use inside our cafeterias and channel those efforts into Summer Meals.

We can take the enthusiasm and creativity that we use inside our cafeterias and channel those efforts into Summer Meals. “

access while getting a meal? Just like the library, often the health department has community resources they can supply. Add Fun Extras Add a sticker, fortune cookie, summer themed word finds or other fun “extras” into the meal bag. If you have a local youth organization such as Volunteen,

Fun T-Shirts Perhaps your team pulls together and has a special FUN summer t-shirt with a cute emoji and message that you wear on certain days? Or, you have a t-shirt letter challenge where the students arrange employees to spell out a word (each employee would have a letter on their shirt such as S, U, M, M, E, R).

Tips & Tricks to Make Summer Meals FUN!

ask them to craft messages on note paper and add them to each bag. Everyone likes reading a surprise message like “You are amazing” or “I love your smile.” Student Involvement Solicit the help of students within your school

Celebrate Food Days Celebrate National Food Days and National Food Weeks by incorporating the theme into your summer menu. June 4th is National Cheese Day. How fun

International Food Solutions Della M. Collins, SNS

Read On

Food & Health Inspiration

system. Ask high school art students to draw chalk pictures, make posters or banners with fun sayings or jokes. Ask the high school band to come and practice at the meal site. Social Media And most importantly, use social media! This powerful tool is a low-cost resource that distributes your message far and wide. Post your “special”days on social media, create a media buzz by creating a scavenger hunt, add a “golden ticket” to a bag and announce the winner on social media or announce the contest LIVE! Regardless of what you decide to post on social media, just make sure you are consistent and keep it FUN! Maybe post tongue twisters, riddles or jokes. Make your account unique and engaging. Remember to use FREE resources such as the CANVA app to get the word out. Get the Message Out The USDA has extended the waiver for FREE school meals to children through September 30, 2021! This means that the waiver that originally provided free

meals to ALL students through June 30, 2021 has been extended through September 30, 2021. Millions of school meals have supported families since the pandemic began in March 2020. Families now use the USDA School Meal Programs consistently. They look to school meals beyond the 180-day school year; it’s becoming commonplace for ALL school children to utilize this program. As nutrition advocates, we will pay close attention to the conversations and policy discussions in Washington, D.C. about rolling this into Universal Free Meals. Consider your impact. You are doing an amazing, rewarding job. Embrace the adventure and use this time to teach the community about school meals. Educate, inform and promote. Advocate for support and participation in school meals. Use your voice and channel your passion. It’s the opportune time to use this formula: Passion + Hard Work = Success.

Commodity Talk

This career brings out the true passion we all share; feeding kids, doing our part.

Della M. Collins, SNS is a Regional Account Manager for International Food Solutions that resides in the Baltimore Metropolitan Area. Her passion for Culinary Arts and School Nutrition allow her to bring innovative solutions to the K-12 segment. Working eleven years with a large school system in Maryland allowed her to gain knowledge, vision and harness ability to create culinary training programs as well as write menus for all facets of child nutrition. Della prides herself on being organized; forward thinking while considering how food and products will be received by students who participate in the meal programs. She looks to modern food trends for intuitive menu placement and considerations. Additionally, she stays relevant with packaging and environmental trends; which work symbiotically with the K-12 population. She currently is on the Board of Directors for the Restaurant Association of Maryland Education Foundation and works alongside the ProStart Culinary Program as a mentor, judge, curriculum advisor and educational facilitator.

Della M. Collins SNS

Get In-Touch With J.T.M.

Get In-Touch With MenuLogic K12

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THE CHANGING FACE of School Foodservice!

Districts across the country are incorporating local ingredients, employing farm to school programs, or even growing their own fruits and vegetables on campus. The Food Network , frequent restaurant dining, and easy access to the Internet have all contributed to students who are knowledgeable and more interested than ever in where their food comes from and an elevated food experience. This all sounds great but is the food actually good? Looking

For as long as I can remember, school foodservice has been portrayed in popular culture in a negative light. As someone who grew up in the ‘80s and ‘90s, the enduring images I have of school foodservice are Adam Sandler’s “Lunch Lady Land” song/video featuring Chris Farley in the title role and then also the “Lunch Lady Doris” character from The Simpsons , who is often seen smoking while doling Rich Products Corporation Nick Vathanadireg

To all of the K-12 foodservice teams on the frontlines, thank you for your dedication and perseverance in keeping kids nourished today, and every day. You are our heroes. Thank you for serving up care.

Perhaps the biggest difference between perception and reality in school foodservice is not the food itself but those that are serving it. “

out terrible meals to the students at Springfield Elementary. Not exactly high praise. I share these examples, not to relive my adolescence, but because my children are currently K-12 students and most parents of school-age children have likely been conditioned with those same depictions of school foodservice. If those characters represent the collective memory of a large percentage of parents, is it any wonder that school lunches are still getting a bad rap?

for a breakfast sandwich using maple waffle flatbread, egg, cheese, and bacon? Craving a traditional Banh Mi on a fresh baked roll? Want to try a Chicken Tikka Masala pita pocket? These are just a few examples that demonstrate you are just as likely to discover your next culinary adventure at a school cafeteria as you are at your favorite restaurants. But Perhaps the biggest difference between perception and reality in

school foodservice is not the food itself but those who are serving it. As opposed to the gruff, indifferent portrayals mentioned above, school foodservice professionals are some of the most dedicated, passionate people you will find anywhere. Never has this been more evident than over the past year as communities across the country have dealt with the hardships caused by the COVID-19 pandemic. These school lunch heroes have stepped up to ensure that even though class might not have been in session everywhere, meals certainly were. Now that feels like something worth writing a song about.

The reality is, while school lunch was probably never as bad as it has been portrayed, it has improved dramatically since most of us were lining up in those cafeterias. The nutritional requirements of the menu have become more of a focus than ever – the amount of whole grains, fruits, and vegetables are higher than what you would see in many of our meals at home. Restrictions on sodium, sugar, and fat mean that a school lunch might be one of the healthier meals many children will eat throughout the week.

* Lunch Lady Land was featured on Saturday Night Live in season 19, 1994. The Simpsons was created by Matt Groening for Fox Broadcasting Network. The Food Network is a basic cable channel.

Nick Vathanadireg

K-12 Regional Sales Manager, Rich Products Corporation

Nick has spent the past 20 years working for manufacturers in the foodservice industry. He joined Rich Products in 2014 and the last 6 years have been spent leading direct and brokered sales teams dedicated to the K-12 segment.

nutrislice.com

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CHEF spotlight

For us, the biggest way we have changed the perception about school food is just making sure the community knows what we do. Social media has been huge! Reaching so many parents and students. Café Gwinnett kitchens are really good! Our managers run very successful programs. So, being able to share exactly who we are and all the details of our program with the community has been a game changer. We have also found that this is a great way to interact with students directly, instead of trying to approach them in person…in the middle of lunch, or via surveys. By utilizing social media, it almost gives us more of a human presence among the students. We have a menu planning team and we are influenced by a lot of things: what is trending, social media, our students, our community & parents, restaurants (Quick-Serve & Fast-Casual), industry partners, etc.We gather information and listen really closely, then take all that knowledge to create the next menus better than the ones before. The goal is always to have a menu that kids crave, managers can execute well, offers color & variety and elevates the ingredients we procure. I find inspiration in everything from Instagram accounts that I follow to photos, books & magazines (I read a lot!), chef friends, travel, seasons and holidays. I am continuously looking. I think about how I want the students to react to a new entrée. I am always pushing our limits and thinking ahead. And for every cool new fruit or veggie or dish that hits the menu, there are plenty that just don’t make the cut. Q: Where do you get your menu inspiration from?

When it comes to our menu, we will not compromise! We have a very clear vision and it is our jobs to turn that vision into reality. The bar is set VERY high and we will not settle. There is nothing when it comes to our menu that we cannot do. We think about things differently. Quality is very important. Every ingredient is very important. No detail is too small to be overlooked. The ingredients, all of them, from spices to proteins and starches must be the highest quality we can procure. Cooking skills, packaging, presentation and flavor. It all matters! Q: How could other districts benefit from adding chefs to their foodservice team? There are aspects to food service that one really won’t understand unless they have this type of expertise. As a chef, you understand how all the moving parts work together. By bringing on a chef, they can offer input into operations, food safety, equipment, labor needs, how to organize a work schedule for maximum efficiency, cross utilization of ingredients, innovation, menu and recipe development, presentation, the list goes on. Every district, even if they can’t hire a chef full time, would benefit from a consultation visit from a knowledgeable K12 chef.

Gwinett County Schools Q&A with Chef Rachel Petraglia

Parents & Community: @Gwinnett County School Nutrition Program

Managers/Industry Partners: @Gwinnett County School Nutrition

@cafegwinnett @thepetraglias

Q: What is your culinary background? I earned my BA in Science from Johnson & Wales in Miami, FL. Most of my culinary experience before school nutrition consists of fine dining. Some highlights of my career include cooking at the James Beard house in New York, and traveling to Africa. While in Africa, I learned the importance of seasonal cooking, and utilizing ingredients when they are at their peak. From this experience, celebrating and highlighting seasonal and local items has become a priority for me. Cooking has always been my passion! I love the stories behind recipes, the details (notes & tips), and the connection I feel to a culture and their traditions by experiencing their food. For me, that is really exciting. Q: How did you get started in school foodservice? The culinary industry can be pretty demanding and the hours LONG! I was actually looking for something that would be stimulating, in the culinary field, but would also provide a nice work-life balance. Gwinnett County Public Schools is the largest school system in the State of Georgia with over 180,000 students. I grew up in Gwinnett County and I am a proud alumnus of this school system. I knew even then how good the schools are, and how great and diverse the community is. So, I knew when the position became available, it would be both rewarding and fulfilling. I was hired and haven’t looked back!

Q: What is your role at Gwinnett? A big part of my job is creating recipes and overseeing food safety for our district. I help write the menus with Taylor Blake, our registered dietitian, and assist with marketing strategies alongside our director, Karen Hallford. I am able to work my passion for school food alongside my colleagues and local stakeholders including students, parents, teachers, industry partners, and even the director of our local public health department. We are an innovative system that strives to be the best we can. I love that in my role I get to help challenge us to push the barriers of what school nutrition traditionally is into new territory. Q: What are some of the things Gwinnett County has done in the foodservice program to change the perception of school food? We strive for excellence in Gwinnett. The “Gwinnett Way” is a philosophy that has no real definition, but all who work in this district know it is the mindset of leadership, quality, and the pursuit of excellence. The Gwinnett County School Nutrition Program is known for serving delicious, beautiful, colorful and nutritious food. We use high quality ingredients and follow a seasonal menu. Our managers are culinary experts, who share our passion of ensuring our entrees are flavorful and cooked well! Gwinnett County School Nutrition has a very clear vision: “what can we do better and what are the right things to do?”.

We’d Menu That

Chef Manager Chef A.J. Moll, CFPM Spring is Here! Let’s Menu It!

Combining local ingredients with mainline grocery will give your menu the fresh pop your customers crave. Currently on my mind is fresh salads that combine citrus, herbs and fish or chicken. Instead of purchasing premade dressings, you can easily create your own, it will not only be fresher and lower cost, but you will have a signature sauce that no other operator has. Folks who know Chefs intimately know that we don’t always follow recipes, at least not on paper. So, rather than submitting a written recipe, I’d like the reader to get a feel of what is happening in my head. This is how I create a menu item. First pick a protein, and think about the flavor it imparts. Perhaps chicken breast or tilapia is your choice, those items are a blank slate, feel free to add any profile you like. Maybe you’ll choose tuna or salmon, then you’ll want to incorporate an acid and a punchy herb to balance out the flavors these species have. Now pick a lettuce, romaine can be slightly bitter, arugula is peppery, and bibb lettuce is buttery, think about what flavor you want to create. Next pick a veggie or two, or three, or just go crazy with a combo. Asparagus works well with lemon, radish adds a bite, and broccoli can take on whatever you throw at it. Sometimes I roast or grill the veggies to change the flavor and texture, if you have never cooked a radish you don’t know what you are missing. Finally, it’s time to think dressing. I follow a simple ratio of 1 part oil to 1/2-part acid, to 1 part herb and spices. A blender like a vita mix is indispensable at tearing through fresh herbs like basil, parsley, or cilantro, and you will have dressing in less than 8 seconds. The most important tip is to taste, taste, taste. Does it need more acid? Add some lime or vinegar. Too peppery? Add some local honey. Dressing falling flat? Go ahead and add a little salt. Lastly, arrange your salad artfully and get ready for sales to increase. Following this simple guide will keep your customers coming back for more.

It’s time to start thinking about local foods, fresh grown herbs, and spring vegetables. Between COVID and the long harsh midwestern winter, I just can’t wait for spring and to menu it. Local food will not only make your food taste fresher, and your customers happy, but your budget will be happy too. By incorporating spring foods, you will also help lower the impact on the environment. Less miles traveled from the farm, is less gas burnt on the highway to deliver your sundries. When I think spring, the first thing that comes to my mind is asparagus, local grown lettuce, and fresh juicy strawberries.

Learn more about this Virtual Conference Platform and why your state should register!

FTSF

Top: Ahi tuna poke bowl with sesame ginger dressing Left: Minted chicken tabouli with craisin

What is From The Show Floor? From the show floor connects operators to exclusive supplier content. From The Show Floor delivers new product information direct from your state’s school nutrition show exhibits.

Watch wherever you want! Watch whenever you want! Involve your entire team!

Right: Baja salmon with cilantro lime dressing

Need more ideas? Consider following me on Instagram @Chef_AJ_Moll

Chef A.J. Moll, CFPM

Chef Manager for Canteen Dining, Compass Group at The Saul Mirowitz Jewish Community Center, St. Louis Missouri

Chef Moll has held his current position for the past 9 Years. Prior to working in K-12, he worked in Business and Industry accounts and Retail Grocery in Deli/Seafood/Bakery. Chef A.J. trained at The Army’s Culinary School, The Quartermaster School, Ft. Lee, Virginia where he graduated Class Valedictorian. He loves his current position because not only is he the School Chef, he is also the proud father to two of the students. Follow Chef A.J. on Instagram @Chef_AJ_Moll

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*Association Excellence Award for Meetings & Expos - New York School Nutrition Association

Marketing Minute

Six Ways to Change the Perception of Your School Nutrition Program

Digital Marketing Pro Breanna Gustafson

all that the school foodservice department has to offer the community. If the goal is to feed more children, collaborate with the Parks & Recreation department, the YMCA, and other influencers in the community to maximize your reach and cross market to different audiences. Get Social! Social media is a great way to publicly engage with key stakeholders. Try posting menus and photos on Facebook or Instagram or posting on the Nextdoor app to educate your community on the school lunch program. Develop an influencer program with parents in your community to be your school nutrition cheerleaders on social media. Document everything Take pictures! Take Video! Proudly show off your program by submitting photos to the newspaper and other local media. Pro Tip: Create your own video reel highlighting your program to send to media so whenever they are reporting on a story relating to local school foodservice, the video is representative of what is actually being served in schools. Many times, they’ll use whatever b-roll they have on hand, even if it’s old. Become besties with your communications department No social media skills? No problem! Become besties with the district communications team. Notify them when you could use some extra help marketing a new item or event. If your district sends out a monthly newsletter, ask to contribute or submit photos. Hire a marketing professional We know you can do it all, but you don’t have to! There are marketing professionals who can help you market your program. I may be bias, but school nutrition marketing professionals have the best job and there are many out there who would be happy to help you!

I’ve spent the last three years fighting the good fight for the reputation of school meals and working each day to find innovative ways to change the general public’s perception of school meals. This hasn’t been an easy task. Many people (parents in particular) can’t get on board with school meals being healthy, trendy or tasty. Let me say it louder for the people in the back“THIS ISN’TYOUR OR YOUR MAMA’S SCHOOL LUNCH!” But, there will always be the parents who will insist that packing their child a deli sandwich on white bread with a bag of potato chips and a juice box is better than anything a school cafeteria has to offer. However, there are several things you can do within your program to help change the perception of school meals and build awareness within the community. Invite parents to lunch! There’s always that one parent who spreads false information about school lunch. I used to get so angry and so hurt when I would see parents on community Facebook pages bashing our school meals. If you have a parent like this in your community, invite them to lunch! Also, extend the invitation to the PTO. These are usually the parents who have a voice and are well connected in the school community. Ask members of the PTO to join their students for lunch one day so they can experience all school meals have to offer for themselves. Word of mouth marketing goes a long way! Develop a community outreach plan Developing a strategic community outreach plan will help you reach audiences far beyond the school cafeteria. Working with other town or city departments is a great way to market Roberto Bolano once said: “People see what they want to see and what people want to see isn’t always the truth.”

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Director of Marketing, NxtGen Network A natural storyteller, Breanna kicked off her career in journalism as an Assignment Editor at WCVB-TV in Boston and worked in public television on Cape Cod. Her undergraduate degree is in communications, film, and media studies. In 2018, Breanna filled the first ever Marketing Supervisor position for Food & Nutrition at Lee County Schools in Florida. Breanna has her Master’s Degree in New Media & Marketing and enjoys telling the brand stories of school districts and manufacturers across the country. Breanna Gustafson

www.ReitanoDesignGroup.com “It’s not about serving healthier food, it is about enticing children to eat healthier.” Scott Reitano, Principal

RDG Focus on Primary Ed

On The Front Lines

PERSPECTIVE CHANGES EVERYTHING “I simply had no idea!” Lee County School District Amy Carroll, MBA

“...Amazed at the emphasis on viewing the student as a customer and listening to their input when planning menus.”

As a new employee, I would visit our school cafeterias with self-serve fresh fruit and vegetable bars and ask the managers how they ensured each child took at least one-half cup of fruit or vegetables? The managers would generally chuckle and tell me to “observe the meal service.” The students happily selected their fruits and vegetables from a variety of choices and more than met the minimum

I laughed and felt the full gravity of how misinformed I was regarding the current state of school meals and how I propagated that misinformation through my own ignorance. I understood the huge chasm that existed between what students were actually being served in school and the public perception of what a school lunch consisted of. Luckily, our district had the foresight to understand that marketing was a critical aspect missing from the world of school nutrition. Through a mix of social media, community partnerships and consistent communication, it is possible to better educate key stakeholders and provide information that promotes the continuous improvement of child nutrition programs. The awareness of and increased participation in school meals can ultimately lead to “smarter lunchrooms,” empowering students to make healthy choices and giving them an opportunity to select and consume a balanced diet.

required serving. Fresh berries, melons, apples and oranges, pineapple spears, salads, cherry tomatoes, broccoli florets, cucumber slices, baby carrots… it was an edible rainbow on display. Fresh produce was made a priority in Lee County cafeterias and had

been very well received. Farm to school initiatives, school gardens and nutrition education in the cafeteria were concepts unheard of when I was in school. We had to get the word out! Was the community aware of what was being served in our schools? That year, I attended my first Florida School Nutrition Association’s Annual

As a school-aged child in the late 70’s and throughout the 80’s, when I think about school lunch, I remember one meal in particular – square pizza, canned corn and a side of canned peaches. I associate good memories with it, but more than likely my lunch in high school was a candy bar and soda; or a la carte French fries. There were no strict regulations regarding school meals in the eighties. Crispy food from the fryer? Check. Vending machines open at lunch with full sugar sodas? Check. A fresh fruit? Nope. Nada. Canned fruit? Every day. This was a time when ketchup was declared a vegetable in the government’s attempt to restrict the cost of school lunch while trying to cut federal funding for school lunch programs. My school cafeteria was not an oasis of “healthy” options. No entrée salads or hummus wraps, and I’m not sure veggie burgers were even a thing yet. We also didn’t have bike helmets and drank straight from the garden hose. We were risky with our bodies and our health. We were not even aware of what we were missing. Fast forward twenty years I am a mom with two young daughters in public school and a Registered Dietitian working in a hospital setting. It had been many years since I had given much thought to school lunch. I primarily packed my girls’ lunches, at their request, but there were some days they chose to eat at school. My children were also enrolled in the after-school program and provided with a daily snack. One day I happened to pick them up during snack time and they received what resembled an individually wrapped donut-hole referred to as an “energy ball”. I literally laughed out loud. I was shocked at the audacity of pretending a donut was an acceptable snack to give students under the guise of being a healthy source of energy. I didn’t make a spectacle or call the superintendent. I wasn’t THAT parent. However, I may have done something more

damaging. I told friends, family, co-workers and anyone interested, how our school system was doing our children a great disservice providing them donuts as snacks. I had zero clue the Healthy, Hunger-Free Kids Act existed. I was completely ignorant to the

Interview Video

fact that nutrition standards were established for school meals/snacks. I was talking an awful lot about a subject I knew very little of. Fast forward seven years I see a job posting for a Registered Dietitian with my local school district. I was intrigued. After working two decades as a dietitian in many areas, I had never broached the world of school nutrition. It was an area I knew nothing about, but one that was about to change the trajectory of my career. I was hired in 2017 as the Dietitian/Menu Planner for The School District of Lee County in Fort Myers, Florida and my eyes were opened. • I had no idea how far school meals had evolved. • I had no idea the nutrient analysis run on every menu to ensure they complied with updated nutrition standards. • I had no idea that students across the country were experiencing a healthier school environment. • I had no idea children were receiving more whole grains, fresh fruits and vegetables, low-fat dairy, decreased sugar, sodium and saturated fats. • I had no idea vegetable sub-groups were required. • I had no idea brand name products on grocery store shelves were reformulated to meet the regulations set forth for school meals. I simply had no idea.

Conference. I walked through the exhibit hall taking everything in, amazed at the brands and product choices available for school meals. Amazed at the menu concepts presented rivaling popular restaurant chains. Amazed at the emphasis on viewing the student as a customer and listening to their input when planning menus. I turned a corner and came across the Super Bakery booth when, what to my wandering eyes should appear but the infamous “energy balls”! A whole grain rich, 100-calorie, smart snack approved product.

Amy Carroll talks candidly with Breanna Gustufson (NxtGen Network) about how her perspective changed about the School Nutrition Industry over the years - and why it is so important to keep educating and informing our communities. ARTICLE RECAP

Amy joined Lee County School District’s (FL) Food & Nutrition Services team in August 2017. She currently serves as Coordinator of Special Projects and School Wellness. Amy previously worked in clinical dietetics as a Certified Diabetes Educator. She received her Bachelor’s degree from Georgia Southern University, completed her dietetic internship at Vanderbilt University, and holds a Master’s degree in Business Administration from Brenau University. Amy loves working in school nutrition as it provides such a great opportunity to influence the lives of children, and offer tools to help them establish lifelong healthy eating habits.

Amy Carroll, MBA Lee County School District

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