Farm to School – TrayTalk.org

Kitchen Tours Help Neighboring Districts Exchange Ideas

Some of the best ideas and inspirations can come from observing others. Just like restaurants can get ideas from their competitors, schools can learn from each other’s menus and operations – with the great benefit not being in competition for customers.

School nutrition leadership teams from Pearland ISD visited neighboring Channelview ISD in Texas to observe cafeteria operations, exchange ideas and explore ways to enhance the student dining experience. The visit was organized by Pearland ISD Food Service Director Tanya Edwards, who has been introducing her team to nearby districts since joining Pearland last fall.

Wisconsin School Earns Recognition for Farm to Table

Holmen Nutrition Services (WI) is proving that some of the best farm-to-table meals in La Crosse County are being served in school cafeterias. The program was recently named Best Farm to Table Restaurant by the La Crosse Tribune, earning top honors alongside well-known local restaurants.

“It’s very humbling to be recognized,” said Michael Gasper, Director of Nutrition Services for the School District of Holmen. “Sometimes in school food service, we feel like we operate in a bubble, but this shows people really are paying attention.”

The recognition came through a community readers’ choice contest, where nominations and votes are submitted by the public. Gasper noted the nomination was completely organic.

Kentucky District Brings Color and Competition to Meals

The nutrition staff at Hopkins County Schools in western Kentucky is finding new ways to enhance school meals through an effort called Color Counts. The initiative emphasizes colorful fruits and vegetables on cold bars throughout cafeterias. Students choose from options including sweet peppers, broccoli, mixed greens, pineapple and watermelon to add to their meals.

Color Counts was developed as one of a number of programs to help encourage new menu ideas through friendly competitions among nutrition staff. Fostering creativity and celebrating each other’s efforts has led to many positive menu additions for students to enjoy.

Teaming up to Enhance Scratch-Made Menus for WA Students

The Ellensburg School District, located in central Washington, is revamping school meals for its 3,300 students across six schools. Working to transform offerings with more scratch-made recipes, vegetarian options and locally sourced meats and produce, the team is now led by a dietitian and chef partnering to develop meals that are nutritious and flavorful.

Together, they have successfully introduced popular dishes such as miso-ginger ramen with tofu or beef, scratch-made Alfredo pasta, vegetarian enchiladas and build-your-own bowls.

Touchless Salad Bar Transforms Lunch at CT High School

Customizing entree salads has gone high tech at one Connecticut high school. Students in Meriden’s Platt High School can now build their own salads without ever handling a pair of tongs thanks to a state-of-the-art touchless salad bar.

Transforming the way healthy meals are served, the bar has streamlined the entree salad service line. Students start with a clamshell base of lettuce and protein – chicken, tuna or marinated mozzarella are common offerings – then move to the touchless bar. Motion sensors dispense toppings like tomatoes, cucumbers, carrots, black beans and dried cranberries in precise portions.

TX Districts Cultivate Farm to School Connections Through Local Food Hub

Lake Travis ISD and Manor ISD in Texas have reimagined farm-to-school connections through a Food Hub Pilot program.

The collaborative program relies on partnerships with the Central Texas Food Bank for infrastructure and delivery support and the Sustainable Food Center to help align menu forecasting with regional harvests. Connections were made with local farms, including Farmshare Austin, Hope Full Farms and The Refugee Collective, who contributed fresh, organic and sustainably grown foods.

School Meal Planners Share Lunch Tray Ideas for the Fall

Earlier this summer, Alamo City served up more than just Tex-Mex; it provided inspiration and fresh recipe ideas to fuel school nutrition teams from across the country.

More than 6,000 school nutrition professionals gathered in San Antonio from July 13–15 for the School Nutrition Association’s (SNA) Annual National Conference (ANC), the largest event of its kind in the country. ANC gave attendees a firsthand look at the tools, techniques, and tastes shaping the school meals.

School meal planners filled the nation’s largest exhibit hall in school nutrition to visit nearly 360 exhibits. From the moment doors opened, attendees sampled new recipes, foods and beverages for lunch trays, previewed cutting-edge kitchen equipment to help prepare and serve meals and exchanged ideas on replicating restaurant trends to meet school nutrition guidelines.

South Carolina Students Serve Up Creativity in Culinary Competition

Students from the School District of Pickens County (SC) offered up their best culinary creations in hopes of impressing the taste buds of judges in the Healthy Salad and Sandwich Culinary Competition. The annual event is designed to provide students with hands-on education in cooking, recipe development and producing and serving recipes in large quantities.

Honoring School Nutrition Employees Who Make a Daily Difference

Often the first friendly faces students see at breakfast and lunch, school nutrition employees play a vital role in creating a welcoming, supportive environment. They’re often the first to notice a student’s mood, offering a smile or kind word when it’s needed most. On School Lunch Hero Day, the School Nutrition Association proudly recognizes its regional Employee of the Year winners for their exceptional commitment to nourishing students and supporting their school meal programs.

School Nutrition Managers Recognized for Excellence and Dedication

School nutrition managers play a vital role on every nutrition team, working directly in school kitchens and cafeterias to ensure students receive healthy, high-quality meals each day. The School Nutrition Association’s Manager of the Year award honors the exceptional dedication, creativity, and compassion demonstrated by these leaders in school communities across the nation.