Culinary Students Bake Rolls to Overcome Shortage
Supply chain shortages have been impacting schools across the country. According to a recent survey by the School Nutrition Association, 97% of school meal program directors nationwide were concerned about continued pandemic supply chain disruptions and 90% were worried about staff shortages.
In Virginia, instead of looking at the supply chain shortages as a negative, the Louisa County School District turned it into a positive and a lesson. At Louisa County High School, located about two and half hours southwest of Washington, D.C., the food services program was only able to get white bread through their vendors and could not get any rolls.
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Benefits of Breakfast Available For All Students
While school meal service might look very different this year, the importance of providing easily accessible and healthy school meals hasn’t changed. Now more than ever, families can count on schools to nourish students to start the school day, with breakfast provided free for all students through special USDA waivers this school year. National School Breakfast Week (NSBW) offers an opportunity to focus on the benefits seen from providing equal access to free meals, with many school districts seeing an increase in breakfast participation.
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Lunch Participation Jumps When Students Learn About Local Ingredients
One school district increased school meal participation by educating their students about the local, healthy options they were already sourcing from local Kentucky Farmers. 
Fayette County Public School’s (FCPS) Nutrition Department (KY) worked closely with their Farm to School program to coordinate the Fayette Farm to School Challenge, a weeklong program filled with taste tests, cafeteria guests and educational programs to help increase student participation.
The Fayette Farm to School program worked to promote the educational aspect to families, students and staff, while the FCPS School Nutrition Department procured and prepared local menu items for the week. They featured recipes including cheesy chicken étouffée, an original created by District Chef Todd Gorrell, containing Kentucky sweet potatoes and butternut squash. The week also showcased how kid-favorites, like hot dogs and Sloppy Joe’s, could be made healthier, using locally-sourced produce and local farm-raised meats. 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…
Survey Prompts Major Updates to Nutrition Program
Wayzata Public Schools‘ (MN) nutrition professionals spent the summer of 2018 overhauling the nutrition program in the district’s Culinary Express. They created new school menus, with delicious scratch-made recipes, including homemade chicken noodle and chicken wild rice soup, vegetable lo mein, spicy black beaned burgers, baked ziti and pork carnitas burrito bowls.
While revamping the Culinary Express website, school nutrition staff worked with a local food hub and marketing company to help provide more opportunities for nutrition education, including new graphics, cafeteria posters, food mascots, etc. The innovative changes to their school nutrition program were prompted by survey feedback from parents and staff.
Vertical Hydroponic Farming Takes Elementary School To New Heights
Students at Hopewell Elementary School (HES) in New Jersey have cultivated an impressive Farm to School program that incorporates important school lessons while also providing produce for school cafeteria menus. Read more…
New Recipes and Local Foods on the Menu for Lunch Week
October is a special month for school food, with National Farm to School Month, celebrations for National School Lunch Week and National Take Your Parents to Lunch Day. Some districts celebrate these events on different days due to fall vacations and holidays, but the message is all the same – healthy and local ingredients are on the menu in schools across the US! Read more…
Shaking It Up for National School Lunch Week in Georgia
Dade County Schools in Georgia didn’t let fall break and parent conferences get in the way of celebrating National School Lunch Week (NSLW). School nutrition and food service staff planned NSLW celebrations a week early this year, holding the annual event from October 8-12 to help educate students and parents on the importance and value of school lunch!
Staff members throughout the district wore fun apparel with this year’s NSLW theme, “School Lunch – Lots 2 Love”. Chef hats, t-shirts, aprons – everything they wore celebrated healthy school lunches and all there is to love about them! Cafeterias were decorated with Lots 2 Love messaging. Read more…
October Brings Local Taste To Washington Schools
A perfect kick-off to Farm to School Month, Highline Public Schools (WA) celebrated Taste Washington Day on Wednesday, October 3, featuring locally sourced foods on the menu and cafeteria visits from farmers and producers across the state.
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