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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Cafeteria Employees Recognized as School Lunch Heroes

They are the frontline employees greeting students across the country everyday, providing a friendly face and a nourishing meal. They get to know the children by name and help create memorable meals and moments in the cafeteria.  

The national, non-profit School Nutrition Association (SNA) received hundreds of nominations of stellar cafeteria professionals and awarded six Regional Employees of the Year. The award was created to recognize outstanding school nutrition employees who exhibit a remarkable commitment to both their school meal program and the students they serve. Meet the 2022 winners, who will be celebrated together with colleagues across the country as part of School Lunch Hero Day on May 6, 2022:

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Cafeteria & Kitchen Managers’ Award Winning Efforts

Nutrition managers are often the glue keeping school meal programs running smoothly. They have risen to the challenges over the past two years, feeding children through school closures or remote learning, then managing supply chain disruptions and challenges to keep kitchens and cafeterias staffed. 

The national, non-profit School Nutrition Association (SNA) has awarded 2022 Regional Managers of the Year for their inspiring efforts. The award is considered the highest honor a school nutrition manager can earn. This year’s recipients will be recognized together with their colleagues across the country on School Lunch Hero Day, May 6, 2022:

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School Nutrition Program Directors Honored for Dedication

Constantly thinking about the needs of students in their communities, playing a pivotal role in reaching more students with school meals, collaborating and communicating effectively – these are a few of the ways those honored as regional Directors of the Year stand out in their school communities.

In conjunction with School Lunch Hero Day, School Nutrition Association is highlighting the achievements of those named Director of the Year from regions across the country.

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Culinary Club adds Gardening to Keep Students Engaged

Cecilia Araiza has been working in school nutrition for more than two decades, innovating new ways to keep students engaged outside the cafeteria with nutrition education opportunities. When the resurgence of the pandemic halted her Madison Park Middle School (AZ) Culinary Club from being able to use the kitchen for its hands-on learning experiences, Araiza had the idea to take things outside with a gardening component for the weekly after-school program. 

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Composting in Virginia School Cafeterias

Students in six Prince William County Public Schools (VA) changed the way they threw out cafeteria trash as part of a pilot composting program started this school year. Instead of one trash can, there are multiple barrels in classrooms and cafeterias for food scraps, milk cartons, recyclable plastics and non-recyclables. 

Scraps of food are collected and recycled after lunch every day with a goal to reduce Prince William County’s environmental impact.

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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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