Served Digizine is a digital publication produced by NxtGen Network that you can read, watch, and listen to. It's created for foodservice professionals by foodservice professionals and foodies.
Pause, Reflect, and Move Forward
Taking Time to Recharge with Institute of Child Nutrition
Rethinking Rest, Relaxation, and Wellness
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Pause, Reflect, and Move Forward
Rethinking Rest, Relaxation, and Wellness Making small incremental changes to your daily routines can have a big effect on your overall wellbeing.
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Amidst the chaos of life, taking a moment to quiet our minds and reflect in a positive way, will help us grow.
Jan 26 2024 apply by
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10 Align Your Mind for 2024 with Ready Foods
20 Menu Directors Event Recap Fresh Content from Food Management Digizine 22 3 Ways to Personalize School Menus to Fit Every Student with The National Peanut Board
ural SFAs!
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cation is now open! Project SCALES is part of the Initiative. Boise State University and LunchAssist will e in innovative solutions to increase local procurement
18 Podcast Spotlight Check-in with your favorite featured podcasts
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17 Taking Time to Recharge
26
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Edible Education
Approach the new year with actionable approaches to thrive in the new year
By allowing self-care, we can effectively prepare for the upcoming year, and maximize our success in 2024.
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24 2023 Wrapped Up with AmTab & Looking Forward to 2024! 28 Aurora Public Schools Revolutionizing School Nutrition
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FROM THE EDITOR
THANK YOU From Marlon
INTRODUCING Stefanie Giannini
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As the new Editor in Chief of Served Digizine™, I am very excited to introduce the December edition! This month’s topic is “Time to Recharge”, which is extremely important at this time of year. We are all needing to take a break after several months of hard work feeding our students nutritious and delicious meals, which is no easy feat! What does recharging look like for you? What does it look like for your team? Living and working in a service-oriented field can indirectly make us put our own self-care on the backburner; but remember, taking care of yourself only helps you better take care of those around you. I hope by reading through this month’s edition, you will feel inspired to truly be intentional about how you plan to recharge in a season where we tend to have a little more downtime. Don’t miss out on this important time to set yourself up for success in 2024!
As we wrap up 2023, we want to take a moment to thank everyone who has played a part in NxtGen Network’s journey this year. Your support has been invaluable and we are grateful for YOU!
MEET THE TEAM
Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET
Marlon Gordon FOUNDER | CEO MARLON@NXTGENNETWORK.COM
Ashley Gordon DIRECTOR OF EVENTS ASHLEY@NXTGENNETWORK.COM
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Rethinking Rest, Relaxation, & Wellness Making small incremental changes to your daily routines can have a big effect on your overall wellbeing.
With the holiday season upon us, many school nutrition professionals are counting down the days to our holiday breaks. We are tired, potentially burnt out, and are ready to take a well deserved breather. However, what does that look like? Just because work slows down, doesn’t mean life necessarily does. For many people, the holiday season can actually be a season of stress in many other ways. Additionally, the thought of truly resting and recharging can feel like a to-do list in itself and who has time to add more to their to-do list? I’ve recently had a change in mindset when it comes to addressing burnout and needing to relax. I found that the calendar holidays, the planned vacations, and the mental health days weren’t really doing much to solve the bigger issue of having a body and mind that were both in overdrive. I found I would come back from these short-term breaks either feeling just as anxious (if not more) or feeling guilty that I didn’t use the time away to my full advantage. Using the time off to do absolutely nothing made me feel like I wasted valuable time, but packing my days with too much made me feel like I was running on fumes. There really was no inbetween! Everything changed for me when I decided to do a wellness challenge that incorporated a daily routine of eating healthy, drinking water, moving my body, and reading. What this challenge taught me was the power of combining small changes and consistency when trying to improve your overall wellness. For example, one of the changes I incorporated into my daily routine is walking outside for 45 minutes every morning when I wake up. Waking up was definitely challenging at first, but soon I found myself looking forward to this time! The cold morning air would wake up all my senses, and walking without touching my phone for 45 minutes forced me to notice nature around me while sorting through any thoughts I had. And the best part? It set my day up for success! A month into these new habits, I found myself physically calmer. I found that my brain didn’t always run 1,000 miles per hour and that I was fighting off anxious thoughts
less frequently. I found that I was actually more productive, more focused, and not relying on other coping mechanisms to deal with my stress. I found myself feeling mentally strong and at a place where I handled life’s challenges better and let things roll off my back. Now, if you think I’m going to tell you to do a challenge like this, I promise I’m not! However, I am here to encourage you to NOT make improving your wellness, exhaustion, and burnout a single event. Life is too busy and too chaotic to rely on a certain day, week, or month to help us manage our demanding jobs and busy personal lives. I am here to encourage you to focus on the small moments in the day-to-day and to create daily routines that make you feel great inside. What does that look like? Well, I can’t tell you exactly what you need but I can recommend what you should focus on. Identify What Brings You Joy: What brings you joy and makes you wish you had more time to do? Do you like to read? Do you like to cook? Do you like to workout? Do you like to complete certain crafts or projects? These are just a few examples, but the list is infinite. We always say we don’t have time for these things, but the reality for many of us is we don’t identify these things nor make time for these things. Start Small and Build Slowly: The biggest mistake many of us make when incorporating new habits is going from 0-100, which isn’t sustainable! Not everything has to be a full- time commitment. Start small! For example, if you want to read more, then start by just reading 5-10 minutes a day and see if you can add an additional 5 minutes each week. If you want to workout more, start with two days a week and after you get comfortable, add days where you can. Don’t discredit a small start; you may feel like you’re not doing much in the beginning, but it will be easier to build upon these habits than going full throttle from the start. Prioritize Progress Over Perfection: As the old saying goes, “Rome wasn’t built in a day”. The same goes for improving your wellness and recharging! You will have to learn what KEEP READING
Rethinking Rest, Relaxation, & Wellness
works for you and that may include thinking you’ve found the answer only to realize “eh, maybe I need something else”. For example, maybe you wanted to incorporate more yoga into your routine, but after a couple of weeks of trying, you find that you’re no longer looking forward to yoga and now dread the thought of having to do yoga. Did you fail? No! You just gathered
a chore! Do you know someone that loves to read? Create a book club! Do you know someone who is well versed in an activity that you’ve been wanting to try? Ask if you can join them next time! Want to cook more? Host a monthly dinner party with friends! My personal life hack when it came to my morning walks was having my significant
other join me; now we look forward to our walks together even if we choose to walk in silence. Allow Yourself to Evolve: The person you are today may be a completely different person in a year from now and that includes what you need to prioritize your wellness! Don’t put yourself in a box. It is okay to get tired of something that used to serve you well; it just means you’ve evolved into needing something else. By taking small and consistent steps to improve your overall
information that says it is time to switch it up. As long as you are responding to the information your body and mind are giving you, you are progressing. Remember: striving for consistent progress is more important than striving for impossible perfection. Improving Your Wellness is Not Linear: When you find yourself responding well to any new habit or routine, there will be a time when life throws you for a loop. You may feel like you’re “regressing” in your wellness and not being as consistent as you once were, which can lead to internal guilt and shame. Do NOT let those negative thoughts win! You’re not human if you don’t go through the peaks and
“Don’t discredit a small start; you may feel like you’re not doing much in the beginning, but it will be easier to build upon these habits than going full throttle from the start.”
valleys of self-care and self-development. Consider these times of life as just a bump in the road; you’re still on the same road and heading to the same place regardless of any setback! Focus on the first three tips shared above when this happens! Incorporate Others: Finding others who are interested in the same things as you or are on the same journey as you can really help you create habits that don’t feel like such
wellness and to change your mindset around rest and relaxation, you hopefully will find yourself actually recharged. With so much in life being out of our control, it is best that we put our energy towards what we can control to make life a little less stressful and to make our mental and physical state a little more stable. There is no finish line to prioritizing your overall well-being, so creating life-long habits of self-care and fulfillment will benefit you immensely!
Stefanie Giannini, MA, SNS | IVATI, Founder; Director of Food & Nutrition Services (IL) 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.
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 We Need Your Input! Fill out our interest form and let us know which dates you would most likely be able to attend! Interested in Attending?
transform your cafeteria into a beautiful student food court and earn three CEU's from school nutrition experts presenting at the symposium.
Bensenville, IL
SPRING 2024
https://www.youtube.com/watch?v=qqLmHngpYLA
FAQ
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.
Let Us Know You’re Interested In Attending!
PRESENTED BY
We’re halfway through the school year and looking forward to flipping the calendar to 2024 in a few short weeks! To add some fun to the mix and to organize ourselves, here are some ways to align your mind to start strong next year. (Don’t skip the fun ones, studies show that playful, rested brains are better at solving problems!) 2024 ALIGN YOUR MIND FOR
account what you have left to accomplish and divide it up between the months left on the school calendar. Be realistic and set goals that matter most to where you are now in the year. If a goal no longer makes sense, toss it out and reset. FUN: BRUSH UP ON THE FOOD Experts like Datassential and Whole Foods release their predictions this time of the year featuring the flavors they believe will be hot in 2024. Give them a quick Google. While trends might not be what you aim to serve in your program, they will spur ideas and give you a pulse on what your diners may be talking about. Also, it’s simply interesting and will add some fun and intrigue to your day!
PRACTICAL: REFORECAST Now is a good time to check in with suppliers and start thinking about next year. First thing to pull: your forecast and how it is actually coming to fruition this year. Having a handle on these numbers will give you the tools needed to negotiate next year’s contract. Need an adjustment for the rest of the year? Now is the time! FUN: DIG INTO A FOOD BOOK You might have some extra time over the coming break. Be sure to set aside moments to relax and rejuvenate. If reading does that for you, here are a few favorite food books as of late: The Upstairs Delicatessen by Dwight Garner, Ever-Green Vietnamese by Andrea Nguyen, The Cookie That Changed My Life by Nancy Silverton, Invitation to a Banquet: The Story of Chinese Food by Fuchsia Dunlop. After reading, you might be inspired to start sharing quarterly writings or recipes via an email blast with families that are a part of your community! PRACTICAL: CHECK IN ON GOALS Do you have goals with each of your teammates? Specific projects you want to tackle this school year? Metrics you need to hit? Time to take into
PRACTICAL RESEARCH FIELD TRIPS
Do you have a great partner in the area? Start planning for an end-of-year field trip. Consider visiting a food manufacturer (We love giving tours!), a field trip to a farm in the spring, or look outside of food and take a trip to your recycling or compost partner for an educational afternoon.
Annelise McAuliffe Soares | Ready Foods Annelise is the Director of Marketing & Brand Stewardship at Ready Foods in Denver, Colorado. Graduate of the Culinary Institute of America, Annelise has spent her career making sure food sounds appetizing on paper, looks good in pictures and tastes amazing when you order it. Her day-to-day consists of working at Ready Foods to connect food service operators with ready-to-use kitchen solutions that are delicious, not difficult. Her favorite hot lunch in elementary school was always nacho day.
recharge your menu with veggie-forward global flavors.
For more information about serving peanuts in K12, visit PeanutsinSchools.org. ROCKIN RICE BOWL with Sauce and Chickpeas
Pause, Reflect and Move Forward Amidst the chaos of life, taking a moment to quiet our minds and reflect in a positive way, will help us grow as professionals and people.
With so much going on in our personal lives, our work lives, and across the globe today, it can feel very overwhelming to focus on the positive. But it is all the positive things that are worth continuing to fight for. It’s also more and more difficult for us to be able to take care of ourselves, to take a moment to pause and breathe. However, I highly encourage you to take those moments, because when we are at our happiest, and when we feel most grounded, is when we can do our best, not only for ourselves, but for others. Here are a few of my favorite ways to take those moments to pause, reflect, and get back to what is important.
Pause When things can be overwhelming, it is important that we stop and truly focus on what is important. One of my favorite tactics is to think to myself, “Will this matter in six months? Will it matter in two weeks? Will it matter in a year?’’ If there is something that is bothering me at that moment, where I lose focus on other things, asking myself those questions helps put the problem into perspective. If it is something that won’t matter a day from now or weeks from now, then it is not something I need to put that much energy into beating myself up about. When doing something positive,
mycobacterium vaccae living in dirt, that can trigger a release of serotonin in our brains. Serotonin is our happy chemical, and is a natural antidepressant as well helps strengthen our immune system. A little time in the garden can do wonders! Reflect I am my biggest critic, as I am sure most of us are. Sometimes it is easier to focus on the bad, then it is the good. For instance, when thinking about an email I’ve written, but misspelled a word or autocorrect completely messed up the actual message I was trying to get across, it makes me feel like a complete fool, and I vow to never forget to reread and double check anything
When doing something positive,
and thinking “Will this matter in a year? Or will it matter for when my children are adults?”, then that’s
I send out ever again. However, inevitably another email or text, and I will make a similar mistake.
and thinking “Will this matter in a year? Or will it matter for when my children are adults?”, then that’s the kind of thing that I really want to focus on...
the kind of thing that I really want to focus on, and put the majority of my energy into to ensure that I will be able to leave a long
Double fool! Those are the moments that I like to think of as learning opportunities, but also
opportunities to give myself grace that I am only human, and to think about all the other wonderful things I have done. For instance,
lasting, positive impact on the world. I also love being in the garden. New research shows that there are
when I’m having those feelings of needing to go back through grammar school, I think about all the things that I put a lot of effort and energy into that worked out better than I thought they possibly could. For me, that would be the farm to school progress we have made in the Greenville County School District. Knowing the positive impacts that will have on our students and upcoming students for years to come, far outweighs any simple typo I could possibly make!
KEEP READING
Pause, Reflect and Move Forward CONTINUED
Move Forward Sometimes the simplest, yet hardest thing to do, can be to forgive ourselves and just move forward. However, I remember reading something that suggested we speak to ourselves the way we would speak to our pets. Sounds funny
As we approach the end of 2023, I think most of us look forward to plans and opportunities of the future, while we also reflect on the past. I’ve always been a big proponent for learning from our mistakes, or others, if given the opportunity. Learning from our mistakes helps us move forward to do
at first, but for any of you that may have a beloved pet, you know exactly
better the next time. I am also one for continuous self improvement, as well as doing what we
what I’m talking about! We would never tell our pets they are dumb, or ask “How could they be so stupid?” Instead,
can for others and the environment. As I reflect on this past year, I am
the majority of what we tell our pets when they make a mistake is, “That’s ok, I love you!” or “Who’s the best? You are!” and all those lazy bums have done is lay on the couch! We make mistakes, big
incredibly proud of the work I have accomplished, and I hope you are proud of yourself. I am proud of the farm to school work we have accomplished in the Greenville
County School District, the continuous steps we take to constantly improve our menu offerings, and the strive we have to be the best in the nation. As I say that, I hope all of you feel your district is the best in the nation. If we are all striving to be the best, the only real winners in the end will be the students.
deal! Everybody makes mistakes. But the best thing you can do is just move forward and do better than next time. A new year can symbolize a new opportunity for improvement.
Lauren Couchois, RD, SNS | Greenville Public Schools (SC) Lauren has been in school nutrition for over 12 years and absolutely loves it! She is the Culinary Specialist for Food and Nutrition Services and is also a registered dietitian; received her Bachelor of Science degree in Nutrition and Dietetics from Western Carolina University; completed her dietetic internship at Indiana University Purdue University of Indianapolis; and obtained her SNS certification in 2016. She is zealous about changing the face of school meals and letting the public know about the amazing work being done on a daily basis. One of her favorite aspects about her line of work is teaching nutrition education and healthy lifestyles with a focus on Farm to School initiatives.
As an organization deeply committed to enhancing the quality of school food programs, we are excited to introduce you to School Food Rocks and the extensive consulting services we have to offer. At School Food Rocks, we understand the multifaceted challenges you face in providing nutritious and appealing meals to students while navigating budget constraints and rigorous regulatory requirements. That’s why we’ve assembled a team of seasoned experts with decades of experience in the school food industry, ready to support and empower your program from start to finish.
Examples of some of the Comprehensive Consulting Services We Offer:
Our mission is to provide comprehensive guidance and support to help you succeed in every aspect of your school food program. With School Food Rocks, you’ll have a dedicated partner committed to your success. If you’re interested in learning more about our consulting services and how we can tailor them to meet your specific needs, please contact us at info@schoolfoodrocks.com or visit our website We would be delighted to discuss how School Food Rocks can support your program’s goals and make a positive impact on your students’ lives. Thank you for your dedication to providing healthy and delicious meals to students across the country. We look forward to the possibility of collaborating with you to elevate your school food program.
As the year ends, we find ourselves in a whirlwind of completing tasks and preparing for the challenges ahead. Amidst the busyness, we must schedule time to recharge. By allowing self-care, we can effectively prepare for the upcoming year, ensure a positive impact for students, and maximize our success in 2024. EMBRACING SELF-CARE Self-care is a necessity. As child nutrition professionals, we play a crucial role in nourishing evaluate priorities, and reconnect with purpose. It also reduces stress levels, prevents burnout, and increases overall productivity and success. Pausing helps us approach 2024 with a renewed sense of focus. JUST BREATHE
the minds and bodies of students. However, we cannot pour from an empty cup. Prioritizing self-care allows us to recharge and serve our students better. Whether engaging in physical activity, practicing mindfulness, pursuing hobbies, or spending time with loved ones, finding activities that bring joy and relaxation supports a healthy work-life balance. POWER OF PAUSING In the relentless pursuit of professional goals, it is easy to neglect personal well-being. Pausing may seem counterintuitive in a fast-paced world, but it is necessary. It allows us to step back,
Taking a deep breath transforms our mind and body. It activates the relaxation response, reducing stress levels, and promoting mental clarity. Consciously breathing oxygenates the brain, enhancing cognitive abilities and creativity. It helps regulate emotions, enabling us to navigate challenging situations with calmness and resilience. Daily breathing exercises can make a difference in our ability to handle new demands and positively influence the experiences we provide others.
ICN RESOURCES | SUPPORTING WELLNESS
REFLECTING FOR GROWTH Reflection is essential for growth. Before diving headfirst into January, reflect on the year’s successes and challenges. This practice helps identify areas for growth, set achievable goals, and implement innovative strategies for the upcoming year. Engaging in reflective practices provides valuable insights and fresh perspectives. This process of introspection helps make informed decisions, adapt to changes, and develop effective plans to address the unique needs of your program. PLANNING FOR SUCCESS Taking time to plan and prepare sets the foundation for a successful year. Begin by setting clear goals and objectives aligned with the overall vision of your program. Consider the latest research, trends, and best practices to ensure that initiatives promote good nutrition and overall well-being. Collaborate with colleagues to brainstorm innovative ideas and strategies. Dedicating time to planning ensures a smooth and productive start. In the demanding field of child nutrition, taking time to recharge is key. By prioritizing self-care, practicing the pause, taking deep breaths, engaging in reflection, and purposeful planning, you can enter 2024 with renewed energy and a fresh perspective. Before the year begins, give yourself the gift of recharging and embrace the transformation it brings to your journey in child nutrition. The Institute of Child Nutrition is here to support child nutrition success all year long. Free research- based education and training resources are available in a variety of topics designed to help child nutrition professionals meet the daily challenges of operating a successful program. Allow us to help you recharge and support your 2024 goals! Take time this year to participate in our training, attend monthly webinars, listen to podcasts, watch culinary videos, locate a new standardized recipe, or subscribe to our newsletters.
School nutrition professionals across the nation have been working non-stop with preparing and serving nutritious meals for students. Support staff health and wellness with these tips to encourage positive workplace well-being for staff. BEST WAYS FOR PROMOTING EMPLOYEE HEALTH AND WELLNESS IN SCHOOL NUTRITION
“Best Ways for Promoting Employee Health and Wellness”
PROMOTING HEALTH AND WELLNESS
Post stress management tips throughout the workplace to support a positive work environment.
Encourage social interactive activities during breaks, like a short walk or start a recipe sharing club.
Empower employees to set attainable, short-term health goals
TIPS
Offer incentives for employees who achieve health goals
Create a quiet space for self-guided meditation sessions
SHOWING STAFF APPRECIATION
Promote School Lunch Hero Day
Reward employees when they maintain or accomplish new skills, high-performance, and professional certifications and credentials
Host employee of the month or hall of fame celebrations
EMPLOYEE OF THE MONTH
This project was funded using U.S. Department of Agriculture grant funds. The USDA is an equal opportunity provider, employer, and lender. The University of Mississippi is an EEO/AA/Title VI/Title IX/Section 504/ADA/ADEA employer. For more information and the nondiscrimination statement in other languages: https://www.fns.usda.gov/cr/fns-nondiscrimination-statement Except as provided below, you may freely use the text and information contained in this document for non-profit or educational use with no cost to the participant for the training providing the following credit is included. These materials may not be incorporated into other websites or textbooks and may not be sold. Suggested Reference Citation: Institute of Child Nutrition. (2022). Best ways for promoting employee health and wellness in school nutrition . University, MS: Author. The photographs and images in this document may be owned by third parties and used by the University of Mississippi under a licensing agreement. The university cannot, therefore, grant
permission to use these images. Please contact helpdesk@theicn.org for more information. © 2022, Institute of Child Nutrition, The University of Mississippi, School of Applied Sciences
08/18/2022
OCTOBER MEALTIME MEMO “Staff and Workplace Wellness”
Child Nutrition Professionals Wellness Initiative
ICN offers free, self-paced, online courses through iLearn. A large catalog of courses and recorded webinars is dedicated to delivering research- based training. View ICN’s iLearn Brochure for more information.
Below are some ICN Wellness iLearn Courses you can access here:
Wellness Wednesday – Physical Activity and Sleep
Wellness Wednesday – The Importance of Mental Health and Strategies for Effective Stress Management
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
Heather Burkhead-Goins | Education and Training Specialist, Institute of Child Nutrition Heather has over 25 years of experience in early childhood, special education, nutrition, preschool administration, and undergraduate adult learning. She currently serves as Education and Training Specialist for the Institute of Child Nutrition, focusing on resources for federal child nutrition programs. Her vast experience includes serving as a child nutrition consultant for Kentucky Department of Education (KY DOE); director of Head Start, afterschool, and family child care; and as a state-licensed rater for Environmental Rating Scales (ERS), assisting in the formation of the KY ALL STARS.
PODCAST Spotlight
Legendary Farm to School | Houston ISD & Cool Tropics
This is a special episode sponsored by Cool Tropics that was recorded at Houston Independent School District with Ms. Betti Wiggins, the Child Nutrition Administrator, Marcus Glenn, Area Manager of Nutrition and Agriculture, and of course our sponsor, Frank Massabni, President and CEO of Cool Tropics. During this episode, we spoke about the importance of Farm to School programs, what Houston ISD is doing with their 100+ farm sites, and how Cool Tropics is supporting operators and farmers to bring locally grown food to school nutrition programs across the country.
https://www.youtube.com/watch?v=gKxP6xkwNZQ
57 MIN | LISTEN ON SPOTIFY
More Than a Lunch Lady
In this episode, Marlon had the pleasure of speaking with the Texas Association for School Nutrition President-Elect and Director of the year, Lacy Willey! Lacy is a Registered Dietitian Nutritionist with over 18 years of foodservice experience and is currently the Child Nutrition Director for Cleveland ISD which is the fastest growing district in Texas. Lacy is passionate about helping others improve their health and wellness, and about being a lunch lady. But I’m sure after listening to her story, you’ll learn there’s a lot more to being a “Lunch Lady” than you might have already thought.
https://www.youtube.com/watch?v=SQRUrGl1VeQ
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.
57 MIN | LISTEN ON SPOTIFY
The Business of Goosebumps
How do we describe DJ Bonoan? He’s an engineer turned filmmaker, bulletproof coffee expert, road cycling, jeep driving, hip hop bumpin’, chihuahua loving, creative director Jedi…and also our friend. This episode features one of the smartest, coolest guys on the planet and we’re excited to share a little bit about our story, how we met, and why DJ is passionate about video marketing and supporting those who are under represented. You’ll also learn about the qualities he possesses that made him an award-winning filmographer.
https://www.youtube.com/watch?v=5kRyIRpp_js
1 HOUR, 12 MIN | LISTEN ON SPOTIFY
Eric Span
Join The MixUp as we sit down with Eric Span, the visionary Director of Nutrition Services at Sweetwater Union High in San Diego! Discover Eric’s unique blend of hospitality and nutrition experience that transforms school meals into sustainable, nutritious, and educational delights for students. Tune in for an inspiring journey of taste and knowledge, serving up an episode that’s too flavorful to miss.
53 MIN | LISTEN HERE
Pull the Trigger, but Don’t Jump the Gun!
President Harry Truman was famous for the sign on his desk, “The buck stops here.” In other words, the final decision rests with the leader. But how do you know what the right decision is? Or even more importantly, WHEN to make it? The answers to these questions usually lead to a wide range of outcomes --- from raving success to utter disaster! There are best practices to making timely decisions & they can be learned with discipline and courage. LEAN IN!
15 MIN |
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On today’s episode, meet award-winning baker Brenda Villacorta, the creative force behind Sucré Table. We chat about Brenda’s journey from the vivid culinary scene of New York City to what it’s like owning her own bakery in Tampa, Florida. If you’ve ever been curious about the intersection of food and entrepreneurship, this episode digs deep into the reality behind the wins we often see on Instagram and in the media. Brenda Villacorta on Mastering the Art of Pastry & Entrepreneurship
33 MIN | LISTEN ON SPOTIFY
Patrick Kenneally, a food service director for the Capital Region BOCES, provides an update on the state’s investment in school lunches this year. 12 MIN | LISTEN HERE State investment boosts access to high-quality school lunches
CEP & Farm to School Cooking
Join our host Patrick Keneally, Director for Capital Region BOCES and Public Policy Chair for NYSNA, Julie Raway, a registered dietitian from Broome Tioga Boces, and Ruth Conner, director of Buffalo City Schools as they share insights into their district’s initiatives, like farm- to-school programs and overcoming challenges in diverse student populations. 20 MIN | LISTEN HERE
School Food for Thought A PODCAST BY SCHOOL NUTRITION ASSOCIATION
Introducing School Food for Thought, the School Nutrition Association’s podcast your newest source of insights and knowledge about school nutrition, K-12 foodservice, and the latest industry trends. Join us as we dive into fascinating conversations with school nutrition leaders who share their experiences and expertise on a wide range of topics, from creating delicious menus and designing inviting cafeterias to managing finances and leading teams.
SEE ALL EPISODES HERE
FRESH CONTENT FROM
FSD’s next-level event—more than just a food conference— took place at The Ohio State University this year Menu Directions EVENT RECAP
A gathering of leading foodservice directors, executive chefs, marketers, consultants, manufacturers, Menu Directions kicked off on a beautiful fall day on Ohio State’s urban, tree-lined campus, complete with food delivery robots zipping by at every turn. Inside the conference, workshops, keynotes, vendor fairs and panels wowed the crowd along with plenty of food in between, and a special performance by an Indian student group with music, dancing and cuisine.
A TASTE OF 3 Culinary Trends FROM TOP MENU INNOVATORS
Operators from college dining, health care, K-12 and senior living got first crack at the unique flavors and ingredients trending at MenuDirections conference.
Chefs and culinary innovators showcased a smorgasbord of new menu ideas at FoodService Director’s annual Menu Directions conference, at Ohio State University in Columbus. Attendees representing college dining, health care, senior living and K-12 had the opportunity to taste new flavors, ingredients and preparations during the conference. FSD editors did their part, too, spotting some of the top culinary trends that emerged. Italian food stretches its borders Wafu Italian incorporates Japanese flavors and cooking styles into Italian food. The trend first appeared in Japan but has since taken root in the U.S., promoted by chefs like Robbie Felice of Pasta Ramen. Kikkoman presented several examples of the cross-cultural dishes appearing on menus, including soy sauce-injected burrata, shrimp scampi made with ramen noodles, tonkatsu ramen arancini and Bolognese sauce enhanced with soy sauce. Individual Wafu ingredients are also gaining traction as chefs experiment, such as black vinegar, dashi, tamari sauce, basil-infused ponzu, sesame oil and lemon-infused soy sauce. These add umami to simple pasta dishes, meatballs and vegetables, like broccolini. At the Pasta Montana booth, chef Peter Schonman also fused Asian flavors into a pasta dish with a recipe featuring lemon grass in a creamy sauce. He calls the cooking style “pasta without borders.” Veggies as center of the plate While there was no lack of plant-forward options at the vendor fair this year, there seemed to be a shift away from analogs and toward vegetables as the center of the plate. Plant-based meats
were sparse, but vendors were still serving up plants in creative ways. Chef Cliff Pleau cooked up peanut-crusted portobello mushrooms with miso sauce at The Mushroom Council’s booth, while the California Dried Fruit Coalition menued a plant-forward risotto topped with pressed watermelon prepared and plated to taste and look like sashimi. Good Foods sampled a queso made from cauliflower. During a general session, Adam Issacs, director of foodservice at Good Foods, noted that the team has shifted away from marketing the plant-based queso simply as plant-based. Instead, the marketing efforts highlight the vegetables from which the product was made. “There is a big ask with students these days for plant-forward items, along with allergen-free items. We do push that as a selling point,” said Stephen Babington, executive chef at Good Foods. Fruit shares the spotlight Chefs are playing around with different dried fruits to add an extra layer of sophistication to cocktails and other beverages. For example, rehydrated dried blueberries that are candied in vermouth act as a garnish for the U.S. Highbush Blueberry Council’s Blueberry Manhattan and raisins make a fun addition to bubbly Prosecco, said Matthew Burton, executive chef of M-BURS Culinary Consulting. He also created a “Frutella” dessert dip, riffing on the popularity of Nutella. Blueberries also starred in an array of savory sauces. Blueberry pesto, blueberry aioli, blueberry ranch and blueberry chili crisp were all presented as enhancers for chicken, sandwiches, seafood and more.
3 Ways to
School Menus to Fit Every Student and in 2022 , K12 contract feeder Chartwells added 120 plant-forward meal options for schools. In surveying school-aged students, the company found 1 in 3 rated vegetarian or vegan options extremely or very important when choosing lunch at school. Thirty-seven percent said they would eat school lunch more often if there were more vegetarian and vegan choices. Enticing plant-based options include Watermelon Poke Bowl; Tuscan Bean and Basil Penne Salad; Tofu Huevos Rancheros; Thai Sweet Chili Tofu Bowl; and Sweet Potato and Spinach Vindaloo. Cultural Foods and
From restaurants to meal kits, offering customization options has become a menu mainstay. Personalization also fits with trends like plant-based eating and DIY finishes. Plus, personalization allows for flexibility for staff and customers, respects individual differences and helps manage allergies and other special diets. Let’s dive into three ways that school districts can include personalization in student menus, plus ways to put the concept into practice. Plant-Based Menus There are many labels for diets that emphasize plant foods. Vegetarian diets may include cow’s milk, dairy and eggs. Vegan diets exclude all foods derived from animals. People may choose these eating patterns for personal, ethical or religious reasons. There are also varieties of these diets that are popular, like pescatarians, who follow a vegetarian eating pattern that includes fish, or flexitarians, who may occasionally eat animal products. The terms plant-based and plant-forward encourage making plant foods the center of the plate while also including animal products. Six out of 10 Americans report following a vegan, vegetarian, or plant-based diet to be healthier, according to the International Food Information Council . Offering plant-based options in school meals recently became law in California and Illinois ,
Religious Dietary Restrictions Each culture of the world has different eating styles that may include dietary restrictions. Students may eat aligned with their backgrounds and that may influence food choices at school. Religious dietary restrictions may mean animal foods are avoided, like for followers of Hinduism, Buddhism and Seventh Day Adventist. Those who follow Judaism may avoid pork and shellfish and may keep Kosher. Muslims may eat only certified halal meat and have fasting periods during specific times of the year such as Ramadan. Some Christians choose fish on Fridays during the season of Lent. School districts in the state of New York are putting cultural menu offerings into practice. “In Harlem, the meal of the day might be barbecue chicken and collard greens,” according to a recent article . “In Newark, Portuguese-heritage teachers are thrilled to teach their classes the
Suggestions for Implementing Personal Menus
Putting personalization into practice can look like:
Whenever you’re making adjustments to the menu with specific groups or eating patterns in mind, getting the school community involved to seek authentic input is essential. Districts can also explore procurement strategies like doing a separate Special Diet Bid if available or required to help make meeting students’ needs more affordable. Staff buy-in is an important part of getting them excited to prepare and serve the food, and that is a positive influence on students’ experience. Marketing is a useful tool to spread awareness and interest in personalized menu options, like a poster or social media post promoting a new menu item or LTO. For staff and students, teaching the “why” of the personalized menu can help them understand and appreciate the personalization strategy. It also presents an opportunity for skills development, like following best practices for food safety and allergen management or a how- to prepare an unfamiliar food. Personalizing the menu can help all students feel honored, included and excited about school food. For more information about serving peanuts in K12, visit PeanutsinSchools.org. • Offer vs. serve • Condiments, sauces and toppings in individually packaged cups or self-serve • DIY salad bars at lunch and bagel bars with peanut butter at breakfast • Staffed stations for salads, sandwiches, pizza and pasta • Bowl stations featuring a variety of proteins, grains, vegetables and sauces • Mobile ordering, catering and a la cart options
charcoal-grilled origins of hot-salty-sour peri peri chicken. In South Jersey’s Camden County, some students may see the savory, tomato-rich comforts of West African jollof rice. And in the strongly Caribbean South Bronx, students might sit down to a meal of scratch-made Trinidadian curry with roti flatbread.” Managing Special Dietary Restrictions The cuisines and dietary patterns around the world as highlighted above often include common allergens, like peanuts, tree nuts and soy. However, successfully managing food allergies in schools is possible, and doesn’t require banning or eliminating peanuts or any other foods from school menus. Comprehensive approaches to food allergy management are key and schools can find resources at PeanutsinSchools.org. The School District of Lee County in Fort Myers, Florida added peanut butter back to the district’s offerings in 2022, after a nearly 20-year ban due to allergies. Amy Carroll, coordinator of Food and Nutrition Services, said, “Now we’re faced with unprecedented times with supply shortages, labor shortages, just a variety of factors that have led us to reexamine bringing peanut butter back on the menu because it’s an affordable, available commodity that kids enjoy eating.” The district rolled out an extensive communications campaign to the community and followed precautions to continue to keep students with peanut allergy protected, including product stickers and additional signage.
Sherry Coleman Collins, MS, RDN, LD | National Peanut Board
Sherry Coleman Collins is a Marietta, GA based registered dietitian nutritionist with experience in food allergies, pediatric clinical nutrition, school foodservice and nutrition communications. She is a consultant for National Peanut Board.
2023 WRAPPED UP WITH AMTAB & Looking Forward to 2024! Take a look at the power of networking and learning through AmTab’s Symposiums!
we had great sessions with FMS Consultants, Duke Manufacturing, and Artic about modernizing serving lines, menu flexibility, and improving appliances. It was a great year, and we are thrilled to have played a role in impacting schools nationwide! Enjoy our recently completed 2023 Fall Symposium video, which beautifully captures how fun and informative the AmTab K-12 Symposiums are. We are already planning and preparing for our April Symposium. If you are interested in attending, please let us know below, as spaces fill up quickly! This is a perfect opportunity for a director who is looking to modernize their space and learn more about the process!
Can you believe it’s already December? The time does fly by, making it even more important to reflect on the year. Everything from SNIC in San Diego all the way to the party of the year with Ignite, which led nicely into ANC in Denver. As always, it was an action-packed year. That was especially true for us at AmTab! In 2023, we had the honor of hosting two K-12 symposium events at our 300,000 sq ft facility located just outside Chicago. Over 40 school nutrition professionals from all across the U.S. were able to network with fellow directors, learn about award-winning furniture and signage, graphics, and décor, as well as get amazing tips from School Food Rocks on creating a winning school nutrition department. On top of that,
Interested in Attending the 2024 Spring Symposium?
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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
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