Farm to School – TrayTalk.org

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.

Students in WI Eat Their Way Across the Globe

While students in Wisconsin’s Prescott School District were not afforded the opportunity to sail in a gondola in Venice or visit England’s Buckingham Palace, their tastebuds got a chance to take a tour of the world via delectable cuisine spanning the globe.

The students recently took part in the Around the World in 80 Trays program, which encourages school nutrition programs statewide to incorporate international cuisines and culturally-significant meals into their menus.

Hydroponic Gardens Sprouting in Schools

Hydroponic gardening is taking root in many schools across the country, offering students a unique, hands-on way to learn about sustainability, nutrition and science. By growing fresh produce in garden towers, schools are not only providing healthy ingredients for meals but also teaching valuable lessons in innovation and environmental responsibility. It’s a fresh approach that connects students to the food they eat and the science behind it.

For the past six years, the Unified School District of De Pere in Wisconsin has maintained three hydroponic towers, starting with one and adding two more over time. The primary goal is to educate students about an innovative way to grow fresh food while ensuring a steady supply of lettuce for school meals.

Texas School Co-op Hosts Popular Food Expo for 25 Years

Consumers have many ways to share their voice when it comes to menus and restaurant reviews – good, bad or indifferent, opinions on Yelp or Google reviews can be taken into consideration by chefs and foodservice managers. It only makes sense that students are interested to share their voice in school menu choices too, which can be both empowering and satisfying as they evolve into future decision makers.

Food Service Specialist Lauren Bush prefers to go straight to her young customers when it comes to critical menu decisions for schools within the Region 5 Food Service Cooperative, comprised of 43 school districts in East Texas. Two food show expos each school year are held to showcase new food items and gather student feedback on what’s new in healthy school menu offerings. The Lufkin Expo took place in the fall and the Beaumont Expo will be celebrating its 25th anniversary on February 4^th.