School meals in WA include cultural flavors
School recipes that reflect culturally relevant flavors from within the school community are welcoming to students in the cafeteria. When Highline Public Schools in Washington asked for student feedback about new lunch and breakfast menu ideas, requests included Hispanic food, vegetarian options, and Foods Native to WA, such as Salmon and berries.
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Peace, Love and School Lunch
School cafeterias nationwide are celebrating “Peace, Love and School Lunch” during National School Lunch Week, October 10-14. A big change from those groovy days decades ago, school menus in 2022 are full of trendy entrees, farm to table produce and lots of variety for students.
Many school nutrition programs are reaching into their community to ensure school meals are representative of the cultures and demographics of their students. The growth in schools locally sourcing foods and the increase in farm-to-school programs also help bring a greater variety and more seasonal regional favorites to student lunch trays.
In New York, many school lunch programs choose a certain day to highlight New York-grown foods each week. In upstate New York, the Schuylerville Central School District purchases at least 30% of foods for lunches from within the state, which qualifies the district for additional state funding for its farm-to-school program.
Studies show that school meal programs play an important role in supporting obesity prevention, and promoting overall student health and academic achievement by improving children’s diets and combating hunger.
Parents of finicky eaters understand that sometimes just getting children to try new things can be challenging. Loudoun County Public Schools in Virginia has what it calls “Taste it Thursday.” At the elementary schools, sample sizes of sweet peppers from a local farm were recently put out for students to try.
Putnam County Schools in Florida offers students the chance to pick their favorite chicken wing flavors on “Wing Wednesday.” At Interlachen High School, students are offered plain, spicy, barbecue and sweet and sour flavors to choose from.
Hale County Child Nutrition Program in Alabama offers students selections from an Asian Bar, regularly serving healthy versions of popular entrees such as General Tso’s or Teriyaki Chicken. The schools offer made-from-scratch fried rice, Asian noodles, steamed broccoli, egg rolls and even a fortune cookie!
Every day, nearly 30 million children eat a healthy school lunch, providing them with the nourishment they need to succeed in the classroom. To receive federal reimbursements, school meals are required to meet nutrition standards, offering a balance of lean protein, whole grains, fruits, vegetables and low or fat-free milk.
Like in restaurants, spicy foods appeal to many students in school too. In Texas, Austin ISD Food Service says spicy chicken sandwiches are one of the most popular items served at the high school.
Greenville County Schools in South Carolina offers a salad bar every Monday, Wednesday and Friday as well as a wide variety of fresh and steamed vegetables for lunch daily at every school. The district says students are more likely to consume fresh fruits and vegetables when they have multiple options available.
During National School Lunch Week, many schools will celebrate with special menus, decorated cafeterias and engaging nutrition education programs. For more information, check the local school nutrition program web site or visit https://schoolnutrition.org/event/national-school-lunch-week-nslw/.
Taking Farm-to-School Food on the Road
To get farm-to-school and locally sourced foods to more students, Buffalo Public Schools (NY) invested in a food truck, which went on the road in October of 2020.
“We only serve New York-made beef, hotdogs and hamburgers on the food truck. Any entree served comes from local farms, such as locally grown eggs, New York grown potatoes and hydroponic lettuce,” said Bridget O’Brien Wood, Food Service Director for Buffalo Public Schools. The menu is dependent on the current growing season.
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Bilingual Nutrition Director Helps Better Serve Latino Population in CA Schools
Connecting with students and truly understanding the community you serve is paramount to a successful school meal program. Looking to serve the school district’s large population of latino children, Keppel Union School District (CA) Keppel USD has found ways to incorporate common latino dishes and flavors into their school menus.
Director of Child Nutrition Services Lilian Arreguin, the district’s first bilingual director, combines a knowledge of child nutrition with her personal cultural experiences to create a welcoming and inclusive environment for all of her students. Students are offered a variety of familiar flavors and international foods, mixing local foods with Mexican and Asian cuisine.
“The fact that I’m bilingual and first generation Mexican American is a bonus in an ever-changing diverse population,” said Arreguin. “I relate to the student population in this area since I grew up eating the items the students now really enjoy. I am able to teach, translate and have better communication with our bilingual students, staff and parents. I attend some community meetings and I’m able to discuss with our parents the difference between having lunch with child nutrition versus having lunch at a fast food place.” Read more…
School Cafeterias On Trend During National School Lunch Week
During National School Lunch Week 2019, school districts are featuring Instagram-worthy, healthy school menus that tout trends highlighted in School Nutrition Association’s (SNA) recent national report. The 2019 Trends Survey reveals cafeterias across the country are offering students more international foods, locally sourced ingredients, antibiotic free proteins, customizable meals, whole grain rich foods and grab-and-go options on menus. Read more…
Whole Grain Rich Options Abound in Schools
Whole grains are on school lunch trays to stay, according to School Nutrition Association’s (SNA) recent survey of school meal programs nationwide. When USDA regulations pertaining to whole grains in school meals took effect to add more menu planning flexibilities in July, some were worried about what this would mean for the whole grains in cafeterias across the country. However, over 90 percent responding to the survey indicated that their school districts will exceed federal whole grain requirements.
Dietitians Say Plant-Based Menu Options Important To Incorporate In Schools
Close to 6,000 school nutrition professionals from around the country gathered at the Annual National Conference of the School Nutrition Association, this year held in St. Louis, MO. Education sessions were held for members to share ideas and insights, while also providing the latest in skills and knowledge about school meal trends. Read more…
‘Build Your Own’ Options Offer More Scratch Made School Meal Choices
Following trends in popular restaurants and cafes, Hopewell Valley Regional School District (NJ) has crafted an exciting and unique menu for students across the district’s six schools. Since scratch cooking was introduced into the food service department about five years ago, the menu selection has continued to grow each year, according to Food Service Director Denise Menza.
The district adheres to the USDA guidelines while utilizing ingredients in creative ways, helping to entice students and staff with healthy and delicious meal offerings. Read more…
International Flavors Hit School Cafeterias
Following hot trends in restaurants, schools are incorporating foods with bold, fresh international flavors onto their menus. In particular middle and high school students, with ever-changing palates, are increasingly interested in and exposed to a wider selection of ethnic meals. Read more…
Taking Cues from Restaurants, Schools Offer Build-Your-Own Lunch Options
As students enter middle school and high school these days, their pallets are typically more sophisticated – they’re looking for bold flavors with their own favorite ingredients.
To mimic the success and appeal of made-to-order restaurants like Quizno’s, Panera and Chipotle, school nutrition professionals have taken a healthy approach to offering customizable school meals. In Rochester, NY, area schools have created themes and options for “make your own” bars where students can choose from a variety of healthy options. Read more…
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