
Students create healthy recipes for Culinary Arts Fair
School nutrition professionals in one rural West Virginia district wanted to do more to educate students about nutrition, recognizing that engaging with students could help the effort to lower obesity rates and improve health. Wyoming County School District‘s Director of Child Nutrition and General Wellness Programs Rhonda Thomas created a student culinary arts fair to encourage a friendly competition for students to create healthy recipes.
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Lettuce for CA district grown in freight farms
An innovative freight container system modified into a vertical hydroponic garden produces just over a thousand heads of lettuce each week, served fresh for Ann Sobrato High School students to enjoy at lunch. The freight farm is just 320 square feet and sits on a concrete slab outside the California school, in Morgan Hill Unified School District.
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Montana Made Marinara is a Hit on Lunch Menus
There were rave reviews from some young food critics when meatball subs with locally produced marinara were served at Belgrade School District #44. The sauce was made with ingredients grown on Montana farms and the initiative was started to help solve a problem brought on by supply chain shortages. The goal was to have a product consistently available for school nutrition programs.
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Connecting Classroom to Cafeteria in CT
When a student going through the lunch line asked why there was a potato in the fruit basket, Kate Murphy, SNS, Food Service Director for Naugatuck Public Schools in Connecticut, had an “ah ha moment.” Realizing that the child didn’t recognize a pear, Murphy determined more had to be done to support nutrition education.
While researching ideas for CT Grown for CT Kids Week, Murphy identified resources available from local farmers that could be used to create lesson plans. She knew it had to be something kids would be interested in – that’s when she got her big idea: pickles!
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Spring ISD Proves Even School Breakfast Is Big in Texas
When serving nearly 20,000 breakfast meals a day, the foodservice department must be a well-oiled machine. In the case of Spring Independent School District (TX), it’s more like a massive food workshop. Read more…

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…

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…

Students Produce and Host School Lunch Madness Contest on Weekly TV Show
Students at Sussex Central High School (DE) held a first-ever school lunch contest on their student-produced weekly show, Central Access TV. Staff and students gave candid interviews describing their favorite school meals and sharing their predictions for a segment called Lunch Madness, a play on the popular March Madness basketball tournament. 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…