Social Madness | March 2024

Harnessing the Power of Social Media in School Districts

Social Media Platforms At-a-Glance Resource

Promoting Your Program with Social Media from Institute of Child Nutrition

CONTENTS

Joe Urban

Stefanie Giannini, MA, SNS

06 Harnessing the Power of Social Media

FROM OUR PARTNERS

Social Media Platforms At-a-Glance

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This overview of some of the biggest social media platforms can help pinpoint a great starting point to start building from!

In today’s digital age, a strong and strategic social media presence has become an indispensable tool for school foodservice programs. 8 Making it Easy to Stay in the Loop by Annelise McAuliffe Soares

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Craft your most crave-able menus ever!

Whether you’re looking to add more plant-based options to your menus or for the hottest, new recipe concepts, J.T.M. has the products and resources to help craft your most crave-able menus yet.

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NEW COLLECTION Adding more plant-based options to your menus just got easier with our NEW PlantBorn™ Taco Filling and Pasta Sauce . These slow-simmered, student-favorites are made with Deeply Rooted® Farms Pea Protein Crumbles and blended with our signature sauces. They taste great and work for a variety of crave-able recipes.

16 Edible Education with Pisanick Partners

EARN CEUs!

PAGE 23

18 INTRODUCING: The USFA Procurement Self-Assesment Tool with Urban School Food Alliance

Check out what the students are saying.

10 Beyond the Classics: Elevating K-12 Menus with the Power of Peanut with National Peanut Board 14 Showcasing Your Pro- gram Through Social Media with AmTab EARN CEUs!

K-12 CRAVE COLLECTION Our Crave Competition is back! Submit your favorite recipe that utilizes a J.T.M. product for a chance to win a scholarship to attend the ANC 2025 in San Antonio, TX and to be featured in our 2024 Crave Collection Cookbook . Learn more and submit your recipes at www.jtmcravecompetition.com.

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19 USFA Winter Meeting Highlights Palm Springs, FL

Watch the highlights from our 2023 Crave Contest.

SODIUM SHAKEDOWN We’re shaking the sodium out of our cheese products to give you more room in your menus to keep serving the cheesy meals your students crave. Our NEW Reduced Sodium Mac & Cheeses have approximately 25% less sodium and our Reduced Sodium Cheese Sauces have approximately 50% less sodium per serving.

Hey Readers! We want to hear from you!

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Erica Cooper

Ashley Hayes Summers

Transforming Education: The Power of Social Media Marketing for School Districts 32 Beyond merely connecting with parents, these platforms have become dynamic tools for enhancing communication and engagement. 34 Social Media Post Inspiration with NxtGen Network 35 COMING SOON Recipe Trenguide Powered by NxtGen Network

Promoting Your Program with Social Media

FIND THIS SYMBOL

Social media is an innovative and affordable way to connect students, school personnel, and the community to your school nutrition program.

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24 Podcast Spotlight Featuing industry leaders such as ZeeZees, Red Gold, Woodles, and more! 28 10 Food Trends that Will be Popular with Kids in 2024 Fresh Content from FSD Quarterly 30 Why You Should Serve the Ketchup with a Cause Advertorial Content from Red Gold

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36 Go-To-Grains Bites with Applewhite

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FROM THE EDITOR

Social MADNESS

This month’s edition of Served Digizine is all about Social Madness! Social media is everywhere; you can try to avoid it, but then you’ll be missing out on all the fun! Social media is one of the best ways to give our industry a voice and actually show the nation what our amazing programs and products are all about.Whether you’re a social media guru or new to the social media game, there is something for you!

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-Stefanie Giannini, EDITOR-IN-CHIEF

MEET THE TEAM

Stefanie Giannini, MA, SNS SERVED EDITOR-IN-CHIEF STEFANIE@IVATI.NET

Marlon Gordon FOUNDER | CEO MARLON@NXTGENNETWORK.COM

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Sarah Kolcheck DIRECTOR OF DESIGN SARAH@NXTGENNETWORK.COM

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Chloe Bowen SOCIAL MEDIA & EDITOR CHLOE@NXTGENNETWORK.COM

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Served Digizine™ is a publication of NxtGen Network. Served Digizine™ releases eight issues annually. This publication is free of charge to our subscribers and can be opted-out at anytime.

Copyright 2023 Served Digizine™ and NxtGen Network. All rights reserved. Reproduction in whole or in part of any text, photograph, or illustration without written permission from the published is strictly prohibited. Opinions and advertisements in the magazine are those of the authors and do not necessarily represent management views. The digizine is not responsible for unsolicited manuscripts and photographs, or any errors or omissions that might occur.

School Food Handler Newsroom:

Schools Train Here www.SchoolFoodHandler.com

Access the Hottest Media in School Nutrition Explore top articles, podcasts, and webinars from industry leaders. Stay informed on the latest trends and expert insights for your school nutrition journey. Earn CEUs and Certificates with Every Episode Stay up-to-date on industry trends and insights while accumulating CEU credits. Get a digital certificate of completion for every episode you complete! Monitor Your Progress Stay on top of your progress with our reporting features. Track your reading history, monitor your completed contents, and print them off! Empowering education, without barriers Access our wealth of resources, including articles, podcasts, webinars, and CEU opportunities, completely FREE of charge.

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SOCIAL MEDIA HARNESSING THE POWER OF

In today’s digital age, a strong and strategic social media presence has become an indispensable tool for school foodservice programs. Beyond simply sharing lunch menus, a well-managed social media strategy can foster connections, increase engagement, and bring a host of benefits to both students and the school community.

Engagement and Communication: Social media platforms provide a direct line of communication between

school foodservice programs and parents, students, teachers, and the wider community. Regular updates about menus, special events, and nutritional information can keep stakeholders informed and engaged. It’s an effective way to address queries, gather feedback, and make improvements based on the community’s preferences.

Promotion of Healthy Choices: Using social media, schools can actively promote the nutritional benefits of their meals. By showcasing colorful, appetizing dishes and explaining their nutritional value, school foodservice programs can encourage students to make healthier meal choices. Sharing educational content about the importance of a balanced diet can also contribute to better eating habits. 2

Student Engagement and Empowerment: Engaging students on social media

platforms empowers them to voice their opinions, preferences, and suggestions regarding the food they are served. Polls, surveys, and interactive content can make them feel valued and heard, leading to a sense of ownership over their school’s food choices.

Building Brand Identity: A strong social media presence helps establish the school foodservice

program’s brand identity. Consistent messaging, appealing visuals, and a distinctive online persona can create a positive perception among students and parents. This can translate to increased participation and loyalty within the school community.

Community Building: Social media can foster a sense of community among students, parents,

and staff. Sharing success stories, spotlighting team members, and celebrating achievements can strengthen bonds within the school ecosystem.

Showcasing Creativity: Social media offers a platform to show case the creativity of school foodservice

Adaptability and Real-Time Updates: Social media allows for quick and real- time updates. In case of unexpected

teams. Highlighting innovative recipes, behind- the-scenes glimpses of the kitchen, and the culinary expertise of staff can build a sense of excitement around the school’s food offerings. Promoting Events and Initiatives: From special theme days to nutritional education campaigns, social media is an ideal channel to promote events and initiatives. It helps spread the word and generate enthusiasm, making these activities more impactful and successful. 5

menu changes, event cancellations, or important announcements, schools can communicate directly with their audience in a timely manner. Harnessing the power of social media can transform school foodservice programs into dynamic and engaging platforms. Through strategic planning, interactive content, and a commitment to transparency, schools can effectively communicate their offerings, values, and successes, ultimately benefiting the health and wellbeing of their students. By embracing social media, school foodservice programs can ensure that their meals not only nourish bodies but also connect hearts and minds within the school community. So, let’s click, connect, and create a vibrant digital presence that enriches the dining experience for all.

Bridging Generation Gaps: Today’s students are digital natives, and many parents are active on social

media platforms. Utilizing these platforms helps bridge the generation gap, creating a space where both students and parents can interact, share experiences, and stay informed about the school’s food offerings.

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

Love it or hate it, social media can keep us in the loop. Check out these quick tips for ideas of how to use the platform to benefit your food program. Stay in the Loop MAKING IT EASY TO

works to ensure there are healthy food options for all diners. This is your chance to offer peace of mind to a student with an allergy or dietary restriction. Show the BTS (Social lingo for behind the scenes) of the precautions your team takes to provide safe food, you’re bound to see a boost in traffic. Promote and Educate Share educational content about the nutritional value of different foods. This can include tips for packing healthy lunches or information about the importance of balanced meals and how your program can help make it easy. Use social media to promote special events or theme days in the cafeteria. For example, “Vegetable Day” or “International Cuisine Day.” Build excitement around these events and encourage diners to try something new. People like to see where their food comes from. If any of your items or ingredients are sourced or grown locally, showcase this! Highlighting the use of local vendors can foster community support for your program. Make it Fun Want your target audience to engage! Make it fun and useful. A social platform that offers pertinent info and contests, for example, asking for recipe ideas, will make a big impact.

Stay on Trend Buying data from the nation’s leading food trend experts is expensive. Want to stay on trend and attract diners? Time to scroll! On Instagram Reels or TikTok, spend 15 minutes a week looking for trending flavors, dishes and themes. Recurring flavors may hint at what you should be thinking about for your menus. Want to stay on top of supply trends? Follow the top food distributors on Instagram. They will often share crop reports or pricing trends that might influence your planning.

Currently trending on TikTok: Japan’s Creme Brulee Sweet Potato , we made this and can confirm it is GOOD.

Similarly, use these platforms to follow relevant organizations, associations and leaders in the foodservice industry. Stay in tune with what regulations and best practices are being discussed so that you can be part of the conversation and expand your knowledge. Share Peace of Mind Does your program have social media channels? If not, it’s time to get your accounts going. Use these platforms to share how hard your team

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.

Craft your most crave-able menus ever!

Whether you’re looking to add more plant-based options to your menus or for the hottest, new recipe concepts, J.T.M. has the products and resources to help craft your most crave-able menus yet.

Check out what the students are saying.

Watch the highlights from our 2023 Crave Contest.

Get all the details here.

To request samples or schedule a tasting, email us today!

www.jtmfoodgroup.com/k-12

800.626.2308 | jtmfoodgroup.com

Beyond the Classics : Elevating K-12 Menus with the Power of Peanut

Embracing the comeback of the peanut with renewed inspiration, planning, and safety

While some primary and secondary schools have banned peanuts due to allergy fears, school districts are now beginning to reintroduce peanuts to their menus. Amy Carroll, MBA, RD, coordinator of Food and Nutrition Services at Lee County Schools, is one such individual who successfully brought peanuts back to their school district’s menus. Lee County Schools serve nearly 100,000 students, making this a significant decision. When Amy took on her role, the school district had not served peanuts or peanut products in their schools since 2004, largely due to concerns about peanut allergies. However, upon visiting another district where peanuts were served and were very popular, they realized that their district was missing out on opportunities for student participation in the school nutrition program. Additionally, supply chain issues that increased food prices and limited availability of meat-based entrees during the pandemic created an unexpected opportunity for Lee County. Amy saw peanut butter as an affordable and accessible commodity to bring nutritious meals to students and reached out for support to get peanuts back on the menu. She connected with the National Peanut Board to become more educated about peanut allergy management. From there, she sought internal support from leadership, nursing, school health, and others to create an allergen management plan. This comprehensive approach was crucial in ensuring the safety of students with peanut allergies and building confidence among parents and staff.

Ahead of the reintroduction of peanut butter, her team also created educational materials and conducted broad public outreach through podcasts, the web, and local media. Amy also took advantage of EpiPen4Schools.com to secure non-student-specific emergency medication for all 84 schools in their district. Months later, Lee County was able to menu and serve packaged PB&Js and peanut butter portion cups safely to students. Amy credits this process with making their district a safer space for students with any allergy. The case of Lee County Schools highlights the importance of careful planning and allergen management when introducing peanuts back onto menus. It’s not just about serving nutritious and delicious food; it’s about doing it safely and responsibly, considering the health and dietary needs of all students. Beyond K-12: Embracing Peanuts in Colleges and Universities It’s not just K-12 schools that are embracing peanuts; colleges and universities are also recognizing the appeal of peanuts and peanut butter to students. According to statistics, 29% of colleges and universities now include peanuts on their menus (1). One notable example is the University of Massachusetts- Amherst (UMass), which had a dedicated “All About Peanuts Day” on campus, celebrating peanuts in various flavorful and on-trend dishes that students loved.

The menu included a wide range of peanut-

Sources: Technomic Ignite Menu national food trends data.

infused dishes such as African chicken peanut stew; cauliflower & chickpeas with peanut romesco sauce; spicy Thai noodles with shrimp and peanut sauce; chicken satay, lotus root, peanut & pork rib soup; pork larb with peanuts, szechuan cucumber peanut salad; Elvis sandwich; sweet potato fries with peanut sauce; and a salted chocolate peanut butter smoothie. This diverse and creative menu highlights the versatility of peanuts in various cuisines, making them an excellent choice for foodservice operators looking to offer unique and delicious options. UMass’s commitment to serving authentic and culturally relevant cuisines

peanuts. Additionally, the entire UMass staff has been trained on allergy management protocols to prevent cross-contact and ensure the safety of students with food allergies. The success of UMass in campus dining, alongside the efforts of foodservice operators like Amy Carroll in reintroducing peanuts to school menus, underscores the significance of offering peanuts and peanut butter in foodservice establishments. By doing so safely, responsibly and creatively, these operators are not only satisfying the cravings of peanut enthusiasts but also contributing to the overall dining experience and nutritional needs of their patrons.

is one of the reasons they have earned the top spot for “Best Campus Food”

Enhancing School Dining Experiences with Peanuts

in annual rankings published by The Princeton Review for the seventh consecutive time. Serving 50,000 meals every day, they believe in providing foods that their students desire, and peanuts and peanut butter are staples in global

Peanuts are an essential ingredient for school foodservice operators looking to serve on-trend dishes that resonate with an increasingly diverse and multicultural

consumer base. The versatility of peanuts, their global influence, unique texture and flavor, nutritional benefits, and potential for beverage innovation make them a valuable addition to any

cuisines. By embracing this versatile ingredient, UMass demonstrates its dedication to providing nutritious and delicious meals while addressing food allergy concerns.

menu.

For more information on how you can serve peanuts or peanut butter on your menu, visit nationalpeanutboard.org , and for further insights and experiences from leaders like Amy Carroll, visit PeanutsinSchools.org .

To ensure the safety of their students with peanut allergies, UMass has implemented stringent protocols. All menu items containing peanuts are clearly labeled, making it easy for students to identify which dishes contain

Valeri Lea | National Peanut Board

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

FACEBOOK

NO. OF MONTHLY USERS: 3.1 Billion

OVERVIEW: • Features all types of content (written, video, photos etc.), informative and attention grabbing links perform well • #1 social media platform PROS: • Great for both personal profiles as well as business profiles • Encourages engagement through likes, comments, and sharing others’ content. • Most popular platform among older generations CONS: • Not as popular with younger generations, lack of innovation in the platform

SOCIAL MEDIA

PLATFORMS At-a-Glance It can be overwhelming to know where to start when launching social media accounts for your program. This overview of some of the biggest social media platforms can help pinpoint a great starting point to start building from!

YOUTUBE

NO. OF MONTHLY USERS: 2.7 Billion

OVERVIEW: • Features long-form video ranging from entertainment to educational • Considered a secondary “search engine” to Google

PROS: • Both entertaining and educational content

BY STEFANIE GIANNINI, MA, SNS IVATI

• Builds strong communities between creators and audience • High earning potential for creators with large following • High quality videos can require more production, time, and editing • There is something for everyone including children

CONS: • Restrictive rules on what can be posted and monetized

Right-Click Here!

Copy this link and bookmark in your browser for quick reference later!

INSTAGRAM

TIKTOK

NO. OF MONTHLY USERS: 2.4 Billion

NO. OF MONTHLY USERS: 1.7 Billion

OVERVIEW: • Features photos and videos/reels that are attention-grabbing

OVERVIEW: • Features short form video that grabs attention. • Trending music and sounds play a big role in video success. PROS: • Targets specific audiences • Stays on top of consumer trends • Content can go viral faster than other platforms • Authentic “unproduced” content can still perform well • Encourages creativity • Very popular with younger generations CONS: • Inappropriate content easily accessible • Extremely strong algorithm which causes addictive/infinite scrolling

PROS: • Great for showcasing products and services, boosting your personal brand, and reflecting values and culture • Encourages engagement through likes, direct messages, and sharing others’ content • Popular with younger generations CONS: • Can promote comparison as everyone is showing their “highlight reel” which can be inauthentic and set unrealistic standards

X (FORMERLY TWITTER)

NO. OF MONTHLY USERS: 1 Billion

NO. OF MONTHLY USERS: 450 Million

OVERVIEW: • Features long form written content in addition to photos and videos

OVERVIEW: • Features short form written content in addition to photos and videos. PROS: • Real time information • Popular for news, updates, and conversation • Great for connecting with others, creating brand recognition, and directing people to your website • Constantly updating since posts are concise and in real time CONS: • Contains a lot of “spam bots” (fake accounts), so it can be hard to decipher what is real versus not

• Largest professional network • Emphasis on thought leadership

PROS: • Strictly business-oriented • Great place to showcase your talents and network with other professionals • Learn and find new job opportunities • Allows business owners to show the person behind the business • Individual profiles can be considered an online resume for others to see CONS: • Can feel inauthentic due to the professional nature of the platform

Sources: www.demandsage.com, https://buffer.com/library/social-media-sites/

SHOWCASING YOUR PROGRAM THROUGH Social Media Take a look at the power of networking and learning through AmTab’s Symposiums!

What better way to promote our spring symposium than through social media! Districts from all over the country are able to take part in networking activities, earn CEUs, and see award-winning furniture, signage, graphics, and décor. Directors utilize what they learn from attending these symposiums and apply it directly inside their own K-12 Food Courts. Past attendees have seen a massive increase in participation in breakfast and lunch, and also helped create an improved environment for students to enjoy their delicious meals. Directors share their experiences and highlights on social media, which in turn helps others see the immense value provided from attending an event like this. We do have a couple of spots still available for our spring event. If you might be interested in attending, let us know below!

Social Media is either loved or hated; there really is no in-between. It’s often used for negative purposes and can steer people away from using it, which is a shame. Social media has a ton of benefits. All of the amazing meals that you are preparing for students deserve to take center stage for everyone in the district. Showcasing your amazing meals and creative menus to parents, other districts, and the community as a whole will only benefit your audience. Districts from across the nation leverage social media as a way to better their own menu and gain inspiration from other school nutrition staff. When it comes to social media, try to not be discouraged by the amount of negative comments, because the positive comments outweigh them. That’s exactly the philosophy we use to help promote modern, popular, and fun K-12 Food Courts!

Interested in Attending the 2024 Spring Symposium?

Click Here!

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

Instead of “Peanut Free” Be “Allergen Aware”

Peanuts are a nutritious, delicious and aordable food for the 98% of children who do not have a peanut allergy. Click to see five evidence-based reasons to avoid being “peanut-free” and instead becoming “allergen aware.” See More Resources at PeanutsInSchools.org

EDIBLE EDUCATION

Slicing up Inspiration for your Menu and More!

Looking for a little inspiration to help boost your menu? Welcome to our column featuring bites of nutrition, knowledge, and insight for your team’s menu creation needs | Pisanick Partners

While our team likes to drive in our “cooking lane” - we have embraced the power of social influence and its impact on letting the food we serve speak for itself in well-staged photos and video shorts. Enjoy some food for thought curated and ready to serve up for some quick and easy strategies for success.

a new recipe, but they are proud to showcase their skills and willingness to try new foods. Family engagement across venues including school kitchens, to classrooms, and even student homes is a great byproduct of what can be communicated by social media. Nutrition is truly a family affair in our humble and grateful opinion.

READ

MENU PRO TIP

If you spend much time on social media there is a good chance you will scroll by food photos. Food is one of the most photographed subjects on Instagram. Posting on social media how delicious the food produced in your cafeterias looks is a great way to get stakeholders’ attention. If you’re looking for guidance on how to take social media-worthy food photos, a highly recommended read is The Complete Recipe Writing Guide: Mastering Recipe Development, Writing, Testing, Nutrition Analysis, and Food Styling . Learn some tips and tricks to food styling that will help you capture mouthwatering food photos.

Video shorts can be created to demonstrate how some of the student’s favorite school recipes can be recreated at home. We’ve taken Harvest of the Month items such as Balsamic Roasted Brussels Sprouts and created short videos of the recipe being made in a home kitchen setting. Recipes that come to life via social media are another avenue to help engage your community! These low-tech and low-cost videos can be quick and easy if your budget won’t allow you to hire professionals. The direction can go both ways with leveraging recipes on social media. Not only do we share recipes on social media, but we also get ideas for new recipes from social media. The viral recipe for Baked Feta Pasta was inspiration for our school-friendly version and we even created a step-by-step pictorial on how to create the recipe for kitchen staff. Take your marketing one step further and leverage your digital menus to celebrate your recipes in fun and interactive ways by linking in opportunities to celebrate your local farming partners .

WATCH

TikTok nation meets adorable at-home chefs with our “Out of the Box” nutrition and culinary engagement series. They say imitation is the sincerest form of flattery and families that participated in and watched our recipe presentation videos have been duplicating our presentations on TikTok with their own renditions . Not only have these cuties learned

Want a quick and easy way to provide an interactive point-and-click resource for your menus? Try creating QR codes and highlighting special menu theme days and recipes on your social media.

PONDER School nutrition is one of the largest businesses in the nation, yet we don’t have the marketing dollars to showcase our work like a large chain restaurant might. However, if we don’t tell our stories, who will? One of our favorite ways to leverage our reach to followers is our “Caught Doing Something Good” posts to highlight our partners who always strive to give the best service to their customers. Click here to hear one such partner, Marsha, talk about the importance of her a la carte program.

LEARN

We are forever learning best practices for menu development and sharing our process to inspire this spark in others. Our recipe development days not only fuel our content for menu cycles but also provide us time to fill our thought tanks and files for some “evergreen” photos of foods and dishes we enjoy creating

INNOVATE

Ready to inspire content versus authoring it? Put the power of the recipe story in the hands of the staff who make it happen every day! Our annual Mystery Chef competition brings out the best of the staff and school communities we proudly serve by engaging in a fun and interactive process. In this recipe development competition, contestants are given points for participating in several categories. We love the pictures and videos they share that tell their story of the teamwork , collaboration , and delicious eats they created in this fun professional development activity. Lean into the power of social media and make it work for your program. Social media is a prime place to show off your food, your services, your environment and your employees. Think of social media content as your sales force that can promote all your goods and services. Post something and tag Pisanick Partners and we’re sure to give you a ‘like’.

Pisanick Partners Pisanick Partners is a nutrition and operations based consulting firm with decades of experience in Child Nutrition. We have refine our approach through creation of cycle menus, training and development of staff, and implementing strategies that take on the task of not only attaining nutritional excellence, but also financial success in the K-12 environment. Our experience not only supports a school district in meeting all state and federal mandates for implementing the National School Lunch and Breakfast Programs, but also the menu creation with an eye for detail and meticulous organization. The objective is to quickly and accurately evaluate, analyze and organize a district’s nutritional program to insure compliance and easy on-going maintenance.

INTRODUCING: The USFA Procurement Self-Assesment Tool

DOWNLOAD HERE

If we continue to buy food for schools the way we always have, we can expect even lower quality, higher costs, and continued supply chain interruptions. School districts that tailor school food service procurement policies and procedures to good food procurement, using best practices from commercial food service, achieve better food, controlled costs, and improved supply chain. Covid shined a light on the failing school food supply chain as districts and industry worked to right size and adjust practices to improve the supply chain. In 2021 Urban School Food Alliance (USFA) brought together a group of industry leaders to learn how the supply chain partners can improve procurement using best practices from the commercial food service industry. Best practices were identified and USFA began to develop training and resources focused on improving procurement. The USFA Procurement Self-assessment Tool measures procurement strategies beyond compliance with federal regulations that can result in better food, control costs, and improve the supply chain. The self-assessment tool highlights best practices in 9 key practice areas: Procurement Plan, The Solicitation, Technical Requirements, Menu, Dairy, USDA Foods, Contract Management, Outsourcing procurement, and Values-Based procurement. The 37 questions encourage districts to look at their current food service procurement policies and practices to identify opportunities to improve. Information about best practices and links to resources are included throughout the tool.

Conducting the Assessment

For the best results, the self-assessment should be completed by the food service director, procurement officer and the business office independently to capture different views of the process. Discuss the results with the team and look for opportunities to remove barriers and unnecessary procedures, develop food specific procurement policies and develop a continuous improvement process for food service procurement. Procurement has been a topic of concern for school nutrition for more than a decade. The USFA was founded in 2012 by six major city districts to leverage their purchasing power to drive food quality up and costs down. We have all participated in numerous discussions about the need for change in the procurement process. It is time to take action to improve school food procurement. When school nutrition teams use good business practices for procurement, they can use their voice in shaping the products available to students in the cafeteria, providing meals that not only meet national nutrition standards but also improve food quality while opening the door to smaller, regional processors. We can also boost sustainability and support local economies while improving efficiency and lowering costs. These activities in turn can be used to increase meal participation, reduce waste, and improve the overall food supply by using collective purchasing power to make changes that benefit all students, particularly those who rely on school meals.

Jill Kidd, MS, RD, SNS | Urban School Food Alliance Jill Kidd MS, RD, SNS leads procurement and business innovation initiatives for the Urban School Food Alliance to change school food procurement, to increase healthier, more sustainable products, stabilize supply and the cost of food in schools. Jill is a former school food service director and a respected leader in school food procurement. She is the Past President of Colorado ASBO, the Colorado School Nutrition Association and served on the School Nutrition Association Board of Directors and as the Secretary Treasurer.

WINTER MEETING 2024 PALM SPRINGS, FL | FEBRUARY 6-8, 2024

WINTER MEETING HIGHLIGHTS VIDEO COMING SOON!

EDUCATION, INSIGHTS, & NETWORKING

In between sessions, Palm Springs shone as a networking haven, where attendees shared stories, exchanged ideas, and sampled food that embodied the conference’s goals. As participants left, they took with them more than just notes and action plans; they left with a shared vision to create lasting improvements in school cafeterias that will enrich the lives of students across the country.

USFA hosted its 2024 Winter Meeting in Palm Springs, FL , bringing together its members, a collective of large school districts across the United States. The gathering was as educational as it was motivational, with discussions centered on building school garden programs, incorporating locally-sourced ingredients into school menus, and re-engineering overall dining experience.

PROMOTING YOUR PROGRAM WITH SOCIAL MEDIA

Social media is an innovative and affordable way to connect students, school personnel, and the community to your school nutrition program.

Getting Started

Know Your District Policies: First, connect with your district communication professional and familiarize yourself with your district’s social media policies. Your district may require that you use their social media accounts or follow specific guidelines when creating accounts for the school nutrition department. Creating social media accounts specific to your program is ideal, allowing for greater content customization. Account Set-Up: Create social media accounts specific to your school nutrition program if you can. Also, consider your customers and broader audience when choosing which platforms to use. You will likely engage your students, parents/caregivers, and school personnel on different platforms. If you want to start with only one account directed towards your students, that’s okay, too! If using multiple platforms, utilize the same or very similar usernames. Set up a business account on each platform that includes your nutrition program’s website. Promote Your Platforms: Add your school nutrition program platform information to existing district social media pages to promote, manage, and build your base of followers. Advertise that you’re on social media through existing school communication channels, such as the district or school nutrition program website and newsletters.

Five Tips for Writing Effective Captions 1. Keep it Short and Clear:

Creating Engaging Social Media Posts Crafting Meaningful Content: To capture your audience’s attention, delivering content that resonates is crucial. Your captions, ideally paired with an image or graphic, should be concise and purposeful, aligning with your target audience. Don’t forget to sprinkle in some hashtags and emojis to enhance your message!

• Keep captions brief and to the point. • Convey your message or call to action. 2. Generate Interest: • Ask questions or create a tease to spark curiosity. • Use humor or clever wordplay when fitting. 3. Evoke Emotion: • Appeal to emotions to make the content relatable. • Use emojis to add a touch of personality. 4. Encourage Action: • Motivate your followers to like, comment, share, or visit a link. • Use actionable verbs for a sense of urgency. 5. Use Hashtags Strategically: • Research and incorporate relevant hashtags to expand reach. • Create a branded hashtag for specific campaigns.

# More About Hashtags # Hashtags are used to categorize and group content related to a specific topic, theme, or event. Include a hashtag—the pound symbol (#) followed by a word or phrase—at the end of your post. Clicking a specific hashtag will display all posts with that hashtag within the platform.

Beginner Steps:

1. Clearly outline what you want to achieve with your social media campaign (e.g., increased breakfast participation). 2. Track engagement (likes, comments, and shares) and follower growth over time. 3. Identify patterns in engagement. For example, note which types of posts or times of day get the most interaction. 4. Pay attention to comments, messages, and mentions. Analyze the sentiment and reply appropriately. 5. Stay consistent in posting and engaging your audience; regular activity contributes to overall success. 6. Experiment with different types of content. Adjust your strategy based on what works best.

Ideas for School Nutrition Posts

Visual Delights: Share enticing photos of menu items, breakfast or lunch trays, service lines, dedicated school nutrition professionals*, and our amazing students**. Daily Menu Highlights: Announce the daily menu and invite all students to join the cafeteria for a wholesome meal. New on the Menu: Excite your customers by publicizing new menu items and specifying when they will be available. Behind the Scenes: Introduce the human side of your program! Share fun facts about the school nutrition staff to foster a connection with your students. Themed Days and Events: Promote upcoming theme days, weeks, and special events to keep everyone in the loop about exciting happenings in the school nutrition program. Educational Nuggets: Share agricultural information and nutrition facts, and highlight the health benefits of the various items offered on your menu. Family Participation Opportunities: Extend invitations to parents and caregivers to share meals with their children. Student Engagement: Utilize the “poll” feature to pose questions and let students cast their votes. *Ask for permission when photographing adults. **Students likely need a signed consent form before their photo is posted on social media. Measuring Success: Finally, it’s important to assess the performance and effectiveness of your social media use. The key is to start small, focus on basic metrics, and gradually expand your understanding as you become more comfortable with social media analytics.

Unlock the power of connection for your school nutrition program! Reach out to your district communication professional now and kickstart your social media journey today! For more information on using social media to market your school nutrition program, check out ICN’s face-to-face training resource, Social Media Marketing for School Nutrition Programs.

iLearn Course: 2 Hours Marketing Your School Nutrition Programs

iLearn Course: 30 Minutes Child Nutrition on Demand Video Series

Erica Cooper, PhD, MPH, RDN | Institute of Child Nutrition Erica is an Education & Training Specialist who joined the Institute of Child Nutrition in 2020. Primarily, she develops resources that require nutrition knowledge and expertise. Erica is passionate about ensuring all children have access to nutritious food. She has ten years of experience in child nutrition, including several years with a State agency. An RDN, Erica earned a Ph.D. and MPH in Nutritional Sciences from the University of Michigan. In her spare time, Erica enjoys hiking, gardening, and spending time outdoors with her family. ICN Website

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

AmTab FACTORY TOUR & EDUCATION SESSIONS

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

Bensenville, IL

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. Learn how to design your space with AmTab

APRIL 17-18 2024

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

SPONSORED AND EDUCATION SESSIONS PROVIDED BY:

Interested in Attending? Click Here!

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. Yes! CEU certificates will be sent 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 17th for all guests at a local venue. Lunch on the 18th is also provided by the hosts with a TBA networking event the evening of the 18th. All of these are at no cost to attendees.

PRESENTED BY

GRAB THE TAB

https://www.youtube.com/watch?v=xC5o6H1-BBg