Opportunities to Drive Produce Sales to Schools. Sponsored by:

Save this PDF as:
 WORD  PNG  TXT  JPG

Size: px
Start display at page:

Download "Opportunities to Drive Produce Sales to Schools. Sponsored by:"

Transcription

1 Opportunities to Drive Produce Sales to Schools Sponsored by:

2 Speakers Bertrand Weber, Director of Culinary and Nutrition Services, Minneapolis Public Schools, MN Cynthia Holt, CESA Purchasing, Wisconsin Cooperative Educational Services Agency, WI Jason Morse, Executive Chef, Douglas County School District RE-1, Castle Rock, CO

3 Minneapolis Public Schools Bertrand Weber Opportunities to Drive Produce Sales to Schools April 2014

4 By the Numbers 34,400 students 36% African American, 33% White/Caucasian, 19% Hispanic/Latino, 8% Asian American, 5% American Indian 65% free and reduced 36,000 meals served daily + 17,500 snacks 12,000 breakfasts 24,000 lunches 4,500 snacks 13,000 ffvp 62 sites

5 School Challenge K-8 49 Sites 4 Kitchens Secondary 11 Sites 7 Kitchens No Serving Lines

6 Market Cart Salad Bars Introduce Market Cart Salad Bars to a limited numbers of identified schools strategically located within the district 6

7 Culinary and Nutrition Center K-8 satellite IW K-8 satellite K-8 onsite Junior High Schools High Schools Pre-Cut Pre-Cut Disposable

8 Breakfast ½ Cup Fruit $0.28 per serving Lunch ½ Cup Fruit or Vegetable $0.28 per serving FFVP ¼ - ½ Cup Fruit or Vegetable $0.28 Per Serving Summer Meals ½ Cup Fruit and Vegetable $0.30 per serving Total Food Expenditure $9,206,650 Groceries $6,199,747 67% Fresh Fruits and Vegetables $2,156,903 24% Milk $850,000 9%

9 Cantaloupe: Servings Per 4 Half-Pan: Servings Per 6 Half-Pan : Turn cantaloupe to make a lengthwise cut down the middle. Half of one cantaloupe provides pieces. Present in black half-pans with tongs. ½ cup serving is 4 pieces.

10 Pineapple: 1 Case equals 2.33 (4 ) Half-Pans or 1.5 (6 ) Pans Each quarter will yield slices. Present in black half-pans with tongs. 1/2 cup is 3 slices.

11

12

13 Serve local items from small farmers in the region Education about where food comes from Special community events (Farm to School BBQ)

14 Farm Aggregator (in some cases) Russ Davis Wholesale Nutrition Center or School Site

15 Seasonality Cost Contract vs. Special Feature Equipment/Production Labor Site Variation

16 Contract Items Carrots Cucumbers Green peppers Butternut Squash Green Cabbage Red Potatoes Yukon Gold Potatoes Special Feature Items Apples Specialty Winter Squash Sweet Corn Summer Squash Broccoli Cauliflower Kale Beets Watermelon Heirloom/Cherry Tomatoes

17 Engage Students

18

19 Promote it!

20 DeRusha Eats: Mpls. Public Schools True Food Chef Council Monday, May 19, :45 AM

21 Thank You Bertrand Weber Director Culinary and Nutrition Services Minneapolis Public Schools

22 Cynthia Holt CESA Purchasing Wisconsin Cooperative Educational Service Agencies, Whitewater, WI

23 CESA Purchasing Nutrition Cooperative Whitewater, WI Founded in 1990 Secures better pricing with collective buy and bids Key activities include: Prime Vendor Bid, Milk Bid, Bread Bid, USDA Foods, & Professional Development First in the Wisconsin to organize a school food service cooperative Doubled in size in the last two years and now serves 65 School Districts Statewide Rural and urban districts with 200 students/1 school to 12,000 students/20+ schools

24 Our top Fresh Product Providers are: PFG Fox Foods (Prime Vendor) V Marchese (Agreement) FarmLogix (Farm to School) Local Farmers/Farm Coops (Farm to School) USDA Foods DOD Program

25 Fresh Fruits & Vegetable Purchasing in the Cooperative 2012/2013 $ 68,724 cs/lb (full year) Top Purchases: Petite Banana, Strawberries, Apple Slice Bulk, Oranges, Red Grapes, Romaine/Spinach/Carrot Mix, Baby Carrots Whole, Lettuce/Romaine 5050, Cucumber, Celery Sticks 2013/2014* $ 66,617 cs/lb (through May2014) Top Purchases: Petite Banana, Apple Slices Bulk, Sliced Apple Commodity, Grapes, Oranges, Lettuce/Romaine 5050, Baby Carrots Whole, Cucumbers, Romaine/Spinach/Carrot Mix, WCFRE Lettuce Shredded *Does not include FarmLogix # s which is processed through PFG

26 According to Food Service & Nutrition Directors Survey: Top Priority Fruit - Apples (Whole and Sliced) - Melon (Musk/cantaloupe melon, honey dew, Watermelon) - Orange (Whole and Sliced) - Pineapple - Strawberries Top Priority Vegetables - Broccoli - Carrots - Cauliflower - Celery Sticks - Romaine Salad Mix

27 SURVEY SAYS. 1. HOW? ½ cup, 1 cup, sliced, ¾ chunks, Bulk, 10lb Bag (each weighs differently an issue) 2. INCREASE? YES!! 3. HOW? More and frequent salad bars, 15% to 50% purchase increase 4. PACKAGING? Fun. Appealing. More Fresh. Easy to Open. Fun Nutrition Graphics. 5. ½ CUP COST?.20 to.50 (average.30) 6. IDEAS? Cauliflower packaging GAS! Guest Speakers..chefs & farmers Come to state conferences Bulk Pre Cuts that hold FRESH IS BEST!

28 How Can You Best Serve Food Service & Nutrition Directors with Fresh Produce? AGE APPROPRIATE packaging type, serving and marketing PRE PACKAGED prepping and pre-packing in ½ cup serving saves labor & easy for grab N go SAFE PACKAGING parent inquiries about BPA and AZO FREE PD training or videos on roasting, baking cleaning and processing traveling chef or rent a chef. PARENT PR promotional materials for parents and school posters, flyers, trading cards with nutrition facts VARIETY different choices than home $$FIRST AND FOREMOST QUALITY PRODUCE AT A COMPETATIVE PRICE$$$ -

29 AND TASTES GOOD! Cynthia Holt, Coordinator CESA Purchasing Whitewater, WI

30 CHEF JASON K. MORSE, CEC EXECUTIVE CHEF DOUGLAS COUNTY SCHOOLS Introducing Driving Produce Sales in School Lunch

31 WHAT ARE THE KEYS TO SUCCESS SUPPORT COLLABORATE PARNERTSHIP SITE AND STAFF SUPPORT COLLABORATE WITH STUDENTS AND CULINARY TEAM BUILD GREAT PARTNERSHIPS WITH YOUR VENDORS AND PARENTS

32 GOALS FOR SERVING MORE PRODUCE HOW DO WE ENGAGE STAFF / STUDENTS? Chef Events Produce geared events. Corn Days, Garden Harvest More exposure to wide selection of produce. Instead of Iceberg lettuce we rotate spinach, mixed greens, romaine Create excitement around our harvest bar concept Launch parties Help make produce a choice, not a forced option Engage parents, students and staff in making healthier choices Use the harvest bar as a menu item, supplement to hot lunch and as an add on to sack lunch

33 FUN WAYS TO INSPIRE OUR CUSTOMERS EVENT IDEAS AND COMPETITIONS? Mystery Basket for Kids Iron Chef Kids during lunch period ProStart Pizza ProStart Burrito Fruits and Veggies Challenge Smoothie Day Live Events Garden Events Lunchroom Visits / Interactions Shadow the Chef Chef Ambassadors Kids in Coats Holiday Events Local Agriculture Events Colorado AG Day Colorado Proud School Lunch Day Grilling Outdoor Events

34 Rebrand Salad Bar to Harvest Bar CHANGES AND THE CHANGE PROCESS Provided a template for layout and rotation Found ways in incorporate canned fruit and veg during off season to supplement Worked with our area managers, staff and students to create the buzz Worked with parents and lunchroom assistants to create etiquette standards for kids. Showed staff ways to use managers choice option to rotate produce ahead of schedule to always have Social Media We pushed it hard on facebook. Promoted something new was heading their way

35 DOLLARS AND SENSE!!! 2011 Produce Purchases - $ 125, Produce Purchases - $ 780, Produce Forecast - $ 800,000 plus Put Away 5 a Day Consumption Have grown from 30% fresh to 90% fresh Fruit and Veg program for 64,000 students

36 They are PARTNERS, not just a vendor Planning for AG events Support for Produce Events WORKING WITH OUR PRODUCE PARTNER Communicate on Local offerings / availability Support at open house / showcase events Work with them on further processed ideas / option Work with them on Grab and Go Work with them on pricing Help them Understand the USDA Guidelines and NSLP

37 Samples of New Menu Items Top Left Colorado Proud 2013 Meal Top Right Grilled Chicken Pita Flatbread Bottom Left Hummus and Pita for THB The Harvest Bar Started at 4, now in 84 Sites

38 Q & A

39 Opportunities to Drive Produce Sales to Schools Sponsored by:

Table 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months?

Table 9 Page 12 Q13. Which of the following produce items have you purchased FRESH (NOT frozen, canned or dried) in the past 12 months? Banner 1 Table 1 Page 1 Q5. What is your household income? Table 2 Page 2 Q6. What is your marital status? Table 3 Page 3 Q7. How many dependent children do you have? Table 4 Page 4 Q8. In which state

More information

SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013

SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013 SAN DIEGO FARM TO SCHOOL INFORMAL PROCUREMENT: LOCAL FOODS FROM URBAN AGRICULTURE SITES San Diego Unified School District April 2013 Solicitation Number: For office use only Purpose: The purpose of this

More information

USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S

USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S USDA FOODS SHOW 2016 M A K I N G S E N S E ( A N D C E N T S ) O F U S D A F O O D S 8:30 8:45 Welcome 8:45 9:00 Professional Standards 9:00 9:15 USDA Food Tool Kit Updates Top Tomato Award 9:15 9:30 ISBE

More information

You can eat healthy on any budget

You can eat healthy on any budget You can eat healthy on any budget Is eating healthy food going to cost me more money? Eating healthy meals and snacks does not have to cost you more money. In fact, eating healthy can even save you money.

More information

LARGE GROUP PRESENTATION: PRESENTER S NOTES

LARGE GROUP PRESENTATION: PRESENTER S NOTES LARGE GROUP PRESENTATION: PRESENTER S NOTES Introduce yourself. Welcome! We are so glad you are here to learn about fruits and vegetables. Icebreaker Handout: Fruit or Vegetable: Parts of Many Words Read

More information

NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING FOR SCHOOL NUTRITION SERVICES STAFF

NUTRITION EDUCATION CARDS AND HOSPITALITY TRAINING FOR SCHOOL NUTRITION SERVICES STAFF SWEET RED PEPPERS All red peppers start out green, then turn red. Red peppers have calcium for healthy bones. WINTER SQUASH Squash has Vitamin A for healthy eyes. Orange vegetables help you have healthy

More information

21-Day Sample Cycle Menu Child and Adult Care Food Program

21-Day Sample Cycle Menu Child and Adult Care Food Program The abbreviation to the left of each menu item indicates the meal pattern component supplied. The following abbreviations are used: G/B = Grains/Breads; M/MA = Meat/Meat Alternate; F/V = Fruit/Vegetable;

More information

Motivating Kids to Eat Healthy L/O/G/O

Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy L/O/G/O Motivating Kids to Eat Healthy Ginain Grayes Heather Wellings, R.D. Hillsborough County School District Tampa, Florida Objectives How to provide a fun and interactive

More information

WHAT S NEW IN SCHOOL NUTRITION- MENU RESOURCES MONTHLY WEBINAR, MARCH 28, 2016

WHAT S NEW IN SCHOOL NUTRITION- MENU RESOURCES MONTHLY WEBINAR, MARCH 28, 2016 WHAT S NEW IN SCHOOL NUTRITION- MENU RESOURCES MONTHLY WEBINAR, MARCH 28, 2016 WELCOME!! To a resource for new and not so new school nutrition managers. To a monthly live link to the Bureau of Nutrition

More information

Lessons Learned from the NYC SchoolFood Plus Evaluation

Lessons Learned from the NYC SchoolFood Plus Evaluation Presentation to Institute of Medicine Committee to Review National School Lunch and Breakfast Programs Lessons Learned from the NYC SchoolFood Plus July 9, 2008 Ted Spitzer, President SchoolFood Plus Collaborative,

More information

MPS at a Glance District Enrollment as of October 3, 2012

MPS at a Glance District Enrollment as of October 3, 2012 Transforming MPS School Lunch MPS at a Glance 62 schools with a combined enrollment of 34,277 students The District currently serves a daily average of about 12,000 breakfasts, 24,000 lunches, and 4,500

More information

STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS

STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS 54 \ T HE U LTIMATE W EIGHT S OLUTION F OOD G UIDE STAGE 1: THE RAPID START PLAN: 14 DAYS OF SAMPLE MENUS The Rapid Start menus supply an average of 1,100 to 1,200 calories a day, with approximately 30

More information

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET

A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET A GUIDE TO HELP PLAN, PURCHASE & PREPARE YOUR OWN HEALTHY FOOD. FOOD SENSE HEALTHY MEALS ON A BUDGET You ll be surprised at how affordable, delicious & convenient your own meals can be! the Great Plate:

More information

ChildcareNashville.com

ChildcareNashville.com ChildcareNashville.com childcare nashville/cooks academy We started with 12 child care centers... We have grown to 27 Cooks Academy participants and over 90 Childcare Nashville providers. The following

More information

Lee Haney s 60 Day Weight Loss Challenge

Lee Haney s 60 Day Weight Loss Challenge I,, do agree with Lee Haney s 60 Day Loss Challenge that I will begin the following 60 Day Loss Challenge program as of 2014. 1. I will participate in an exercise program on Monday, Wednesday, and Friday

More information

Pilot s Diet Days 1-5. Day 1. B-½ orange or ½ grapefruit, 1-2 boiled eggs

Pilot s Diet Days 1-5. Day 1. B-½ orange or ½ grapefruit, 1-2 boiled eggs Pilot s Diet Days 1-5 Pilot s Diet-You could lose 20-60 pounds in one month! Diet does not depend on calories but food chemical interactions. No modifications or replacements allowed. You can eat any quantity

More information

2013-2014 Annual Menu

2013-2014 Annual Menu WEEK 1 Toasty O's [WG] English Muffin, 2 oz French Toast Stick [WG], 0.87 oz Crispy Rice Bagel, 1-2 oz Vegetable/Fruit Bananas [C] Apricots [A] Applesauce [C] Oranges [C] Fruit Cocktail [A, C] Fruit Cocktail

More information

10 Week Nutrition Plan

10 Week Nutrition Plan 10 Week Nutrition Plan Welcome and thank you for your interest in taking the next step to health! We hope you find this eating plan a starting point to making healthier food choices and a tool to reach

More information

FOOD WASTE OPPORTUNITIES CHALLENGES

FOOD WASTE OPPORTUNITIES CHALLENGES FOOD WASTE AMONG SCHOOL OPPORTUNITIES ELEMENTARY CHALLENGES CHILDREN: & MICHAEL MARCENELLE, SCHOOL NUTRITION DIRECTOR, MONTGOMERY COUNTY PUBLIC SCHOOLS CARMEN BYKER, ASSISTANT PROFESSOR, MONTANA STATE

More information

(Adopted April 25, 2003, Amended May 22, 2009)

(Adopted April 25, 2003, Amended May 22, 2009) DRC GOOD ARRIVAL GUIDELINES (Adopted April 25, 2003, Amended May 22, 2009) Section 16 of the DRC Trading Standards policy on grade and condition standards for commodities stipulates: With regard to grade

More information

Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings

Take Control Nutrition Tools for Diabetes. 50/50 plate Portions Servings Take Control Nutrition Tools for Diabetes 50/50 plate Portions Servings Eat more Vegetables Especially non starchy vegetables Choosing Foods to manage blood glucose Select a variety of colors and types

More information

Creating Healthy Menus with USDA Foods SNA ANC 2013

Creating Healthy Menus with USDA Foods SNA ANC 2013 Creating Healthy Menus with USDA Foods SNA ANC 2013 Overview USDA Foods Background Christina Riley, MS, RD Nutritionist, Food and Nutrition Service School Meals Recipe Resources Scott Richardson, MBA Director

More information

17 Day Diet Cycle 1 Sample Menus

17 Day Diet Cycle 1 Sample Menus 17 Day Diet Cycle 1 Sample Menus Day 1 Hot Water with Lemon 1/2 Cup of Non-Fat Plain Yogurt 4-5 Strawberries cut up Sweetener Grilled Chicken Breast on bed of lettuce, carrots, cucumber, and cherry tomatoes

More information

A Happy Hollow Park & Zoo Specialty Quality, Care & Conservation

A Happy Hollow Park & Zoo Specialty Quality, Care & Conservation A Happy Hollow Park & Zoo Specialty Quality, Care & Conservation About Us Double-H Catering is a premier service offered by Happy Hollow Park & Zoo Happy Hollow offers amusement rides, puppet shows, educational

More information

10 Healthy Crockpot Freezer Meals in 1 Hour

10 Healthy Crockpot Freezer Meals in 1 Hour 10 Healthy Crockpot Freezer Meals in 1 Hour Recipes Page Number 1. Crockpot Sweet and Sour Pork Chops 1 2. Crockpot Tomato Basil Chicken 2 3. Crockpot Southwestern Chicken Chili 3 4. Crockpot Brown Sugar

More information

Importance of a Meal Plan Meal Plan Guidelines

Importance of a Meal Plan Meal Plan Guidelines Importance of a Meal Plan Losing weight is a feat which has been proven to be easy for some, and very difficult for others. In many cases simply going to the gym does not live up to the expectations of

More information

Paleo Diet 4 Week Meal Plan

Paleo Diet 4 Week Meal Plan Paleo Diet 4 Week Meal Plan Paleo Diet Meal Plan Week 1 Monday Big salad with romaine lettuce Rotisserie chicken with sliced apple Tuesday Green Smoothie (Kale & Kiwi) Grilled chicken strips & asparagus.

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range will help you feel your best today and in

More information

School Guidance and Best Practices to the Fresh Fruit and Vegetable Program (FFVP)

School Guidance and Best Practices to the Fresh Fruit and Vegetable Program (FFVP) School Guidance and Best Practices to the Fresh Fruit and Vegetable Program (FFVP) Goals This is a United States Department of Agriculture (USDA) program that focuses on creating healthier school environments

More information

Junior High School Lunch Menu January 5th - 9th, 2015

Junior High School Lunch Menu January 5th - 9th, 2015 Junior High School Lunch Menu January 5th - 9th, 2015 A full student lunch includes a choice of entrée supplying protein and grain, up to 3 vegetable side dishes, 1 fruit side dish, and a choice of milk.

More information

Mealtime Memo. Timesaving Tips for Mealtime

Mealtime Memo. Timesaving Tips for Mealtime Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 6, 2009 Timesaving Tips for Mealtime Family day care home providers have a busy day. It starts

More information

Eat more fruits and vegetables

Eat more fruits and vegetables week 2 itinerary: GET N YOUR FRUITS AND VEGGIES! Eat more fruits and vegetables One of the best ways to improve your diet, get healthy, and begin to lose weight is by eating more fruits and vegetables!

More information

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits?

1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? NAME HOUR VIDEO WORKSHEET 1. According to the Food Guide Pyramid, how many daily servings do we need of fruits? 2. How many daily servings do we need of vegetables according to the Food Guide Pyramid?

More information

Assurity Life Insurance CATERING MENU

Assurity Life Insurance CATERING MENU Assurity Life Insurance CATERING MENU BREAKFAST Café Continental - $6.50 per guest House Baked Miniature Scones, Pastries, Muffins, and Bagels Sliced Seasonal Fresh Fruit and Berries Orange, Grapefruit,

More information

Adult portion size examples - approximately equivalent to 80g in weight

Adult portion size examples - approximately equivalent to 80g in weight FRUIT - Adult portion size = 80g Fruit (Always check labels for additives) Adult portion size examples - approximately equivalent to 80g in weight (As eaten, edible portion, drained if canned) Apple: fresh

More information

Contact Us. Best Food Forward: Plan, Shop, Cook, Enjoy!

Contact Us. Best Food Forward: Plan, Shop, Cook, Enjoy! For more information about the Northern Nutrition Association, please contact us at nwtnna@gmail.com Contact Us Email us at nwtnna@gmail.com Bringing home healthy foods is the first step in healthy eating!

More information

Carbohydrate Report District: Dysart Unified School District School: Shadow Ridge Menu: Dysart- Lunch 9-12

Carbohydrate Report District: Dysart Unified School District School: Shadow Ridge Menu: Dysart- Lunch 9-12 1 of 34 1/23/2015 1:53 PM Carbohydrate Report District: Dysart Unified School District School: Shadow Ridge Menu: Mon - 02/02/2015 Portion Size Calories (kcal) Carbohydrates (g) Turkey Sub 1.00 Sub 270.000

More information

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY BREAKFAST

MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY BREAKFAST CHILD DEVELOPMENT CENTER/FAMILY CHILD CARE WEEK 1 DATES: December 29 - January 2, 2015 Diced Peaches Grape Juice Banana Slices Orange Slices Pineapple Juice English Muffin Whole Wheat Waffles Rice Krispies

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 2

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 2 Day 1 1 egg + 3 egg whites scrambled 125 1.1 17.1 5.1 1/2 whole wheat english muffin, toasted 67 13.3 2.9 0.7 1 medium orange 61.6 15.4 1.2 0.2 TOTAL 253.6 29.8 21.2 6 2 Tbs dried cherries 48.8 12.8 0

More information

We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising

We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising Detox Menu Guide We want you to have the best results possible while doing our detox. If your goal is weight loss, then eating the right foods and exercising moderately will help boost your results and

More information

Mealtime Memo. for Child Care

Mealtime Memo. for Child Care Mealtime Memo National Food Service Management Institute The University of Mississippi for Child Care No. 10, 2008 Teaching Children about the Food Groups: Meat and Meat Alternates This Mealtime Memo focuses

More information

Portland Public Schools Oct 1, 2015 thru Oct 30, 2015

Portland Public Schools Oct 1, 2015 thru Oct 30, 2015 Portland Public Schools Oct, 2 thru Oct 3, 2 Page BREAKFAST/ Generated on: /2/2 :48:2 AM Thu - //2 Muffin Blueberry 2G IW SKYB APPLES,FRESH 2 ct Pasta Barilla&Meatballs - elem bento SNFLWR SEEDS CHZ CRACKRS

More information

Supporting Schools Inspiring Families NourishinG Kids MORE NUTRITION IN EVERY BITE

Supporting Schools Inspiring Families NourishinG Kids MORE NUTRITION IN EVERY BITE Supporting Schools Inspiring Families NourishinG Kids MORE NUTRITION IN EVERY BITE Our mission is to improve children s nutrition by supporting schools and inspiring families. Given the right opportunities,

More information

High Protein Low Fat Meal Plans

High Protein Low Fat Meal Plans High Protein Low Fat Meal Plans If you have chosen to follow a low-fat, high protein diet, the following meal plans are designed to help. Choose three meals and two snacks each day. Breakfast Choose one

More information

Carbohydrate counting a pocket guide

Carbohydrate counting a pocket guide counting a pocket guide www.bayerdiabetes.ca Contents Starches 3 Vegetables 4 Fruit/Fruit juices 5 Milk/Yoghurt 5 Fast foods 6 Proteins (meat/meat substitutes) 6 Drinks 6 Sweets/Sugary foods 7 Combination

More information

Back to Basics: How to Incorporate Scratch Cooking

Back to Basics: How to Incorporate Scratch Cooking Back to Basics: How to Incorporate Scratch Cooking Techniques Into Your School Kitchen After viewing today s webinar, participants will be able to identify steps to increase the amount of scratch cooking

More information

MONTHLY NUTRITION-THEMES THAT SUPPORT THE MICHIGAN NUTRITION STANDARDS

MONTHLY NUTRITION-THEMES THAT SUPPORT THE MICHIGAN NUTRITION STANDARDS MONTHLY NUTRITION-THEMES THAT SUPPORT THE MICHIGAN NUTRITION STANDARDS 4 Team Up Around the School MONTHLY NUTRITION-THEMES THAT SUPPORT THE MICHIGAN NUTRITION STANDARDS Many classrooms and schools have

More information

FITTEAM 5. Overview. Keys to Success

FITTEAM 5. Overview. Keys to Success Overview The is an approximately 1,200-calorie-a-day eating plan that incorporates our energy and fat loss beverage FITTEAM FIT. This 5-day program designed to provide you a jumpstart toward reaching your

More information

Country House Restaurant Paul Boundas

Country House Restaurant Paul Boundas Country House Restaurant Paul Boundas Chefs and Independent Restaurants Joining With Schools: A Sustainable Community Approach Great Things Happening Chefs In Many Schools Leaders Coming To The Forefront

More information

1. Deciding on the Food Budget and Which Foods to Spend Most Money on.

1. Deciding on the Food Budget and Which Foods to Spend Most Money on. Ideas Meal and planning tips for to fit eating your budget together Here is a plan to help you make the most of your food budget to promote health and well being for you and your family. Try working through

More information

SIZE OPTIONS CRUST OPTIONS TOPPINGS

SIZE OPTIONS CRUST OPTIONS TOPPINGS SIZE OPTIONS SMALL 6 Slices 10" TRADITIONAL Available in All Sizes: Regular, Thin & Thick Thick Crust Not Available in Party Size XTRA-THIN MEDIUM LARGE EXTRA LARGE PARTY 8 Slices 8 Slices 10 Slices 12

More information

2015 Fall CSA Membership Agreement

2015 Fall CSA Membership Agreement 22630 Highway 18 N Toone, TN 38381 www.falconridgefarm.net mail@falconridgefarm.net 731.658.5200 2015 Fall CSA Membership Agreement Members of the Falcon Ridge Farm CSA receive a weekly or bi-weekly share

More information

101 Horseshoe Lake Road Monroe, LA 71201 (318) 387-5647, office (318) 387-8404, fax. Split Unit of Unit of. Item Number Product Description Group

101 Horseshoe Lake Road Monroe, LA 71201 (318) 387-5647, office (318) 387-8404, fax. Split Unit of Unit of. Item Number Product Description Group 000945 CLEMENTINES CITRUS CS 001230 GRAPEFRUIT 32-48 Case CITRUS 8/5# CS 001650 LEMONS 165 CASE CITRUS CS 001660 LEMONS 200 CASE CITRUS 5# CS 001630 LEMONS 95/115 CITRUS CS 001840 LIMES 200 COUNT 40# CITRUS

More information

Gaining Weight for Athletes

Gaining Weight for Athletes Gaining Weight for Athletes Prepared by Jenn Van Ness, ATC June 2008 Gain Weight the Healthy Way To gain one pound, you need to eat approximately 500 more calories a day. Approximately one pound of fat

More information

How to Get Started and Best Practices Chef Mike Flynn, CEC Jessica McGovern, MS, RD, LD

How to Get Started and Best Practices Chef Mike Flynn, CEC Jessica McGovern, MS, RD, LD How to Get Started and Best Practices Chef Mike Flynn, CEC Jessica McGovern, MS, RD, LD Chefs Move to Schools When students have opportunities to grow food and taste fresh fruits and vegetables, they are

More information

33 yummy & healthy pregnancy snacks

33 yummy & healthy pregnancy snacks 33 yummy & healthy pregnancy snacks (that won t spike your blood sugar or leave you hungry) Brought to you by The Pilates Nutritionist Page 1 of 7 Let s be real. When you re pregnant, healthy eating is

More information

1800 Calorie Meal Plan. Jessica Iannotta Department of Nutritional Sciences UMDNJ School of Health Related Professions

1800 Calorie Meal Plan. Jessica Iannotta Department of Nutritional Sciences UMDNJ School of Health Related Professions 1800 Calorie Meal Plan Meal Portion Food Calories DAY 1 Breakfast 1 cup Hot Oatmeal, cooked, unsweetened 150 1 banana 120 1 Amy s Bean & Rice Burrito 280 (in the frozen foods section of your grocery store

More information

LISD School Nutrition: August/September Newsletter

LISD School Nutrition: August/September Newsletter L E A N D E R I S D LISD School Nutrition: August/September Newsletter V O L U M E 1, I S S U E 1 A U G U S T 2 6, 2 0 1 3 UPCOMING EVENTS Welcome Back! Welcome Back Special: August 26-30: During the first

More information

Vegetable Planting Guide For Eastern North Carolina

Vegetable Planting Guide For Eastern North Carolina North Carolina Cooperative Extension Service NC STATE UNIVERSITY Vegetable Guide For Eastern North Carolina Getting Started There is much to consider when planning a vegetable garden. When is the right

More information

Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber:

Fiber. What is fiber? Fiber is a part of plant food. There are two types of fiber: Fiber An important part of a healthy diet is eating fiber-rich foods. This handout will explain what fiber is, where it s found, and how to increase the amount of fiber in your diet. What is fiber? Fiber

More information

Three week. Supporting Healthy Lifestyles. Inspiring Futures

Three week. Supporting Healthy Lifestyles. Inspiring Futures Three week Supporting Healthy Lifestyles Inspiring Futures Food for Life Catering Mark Our menu, April to October 2015 offers freshly prepared meals with a salad selection and a choice of drinks plus a

More information

Maintenance Sample Meal Plans

Maintenance Sample Meal Plans Maintenance Sample Meal Plans In Maintenance, some people prefer to work with general guidelines for success while others prefer more structure and a specific meal pattern to follow. In this document,

More information

Salad Bars The Lunch Box Guide

Salad Bars The Lunch Box Guide Presents Salad Bars The Lunch Box Guide Last updated: 12/03/2014 Table of Contents Table of Figures... 2 Why Salad Bars?... 3 Introduction... 3 Using this Guide... 4 Assessment and Planning... 5 Evaluating

More information

Healthy Menu Planning

Healthy Menu Planning Healthy Menu Planning Please save paper and print the pages of this resource back-to-back! Table of Contents Considerations for Planning Menus... 4 Menu Planning Principles... 4 Menu Cycling...5 Guidelines

More information

United Fresh Start Foundation Joins Urban School Food Alliance & French Dignitaries to Celebrate Fresh Attitude Week

United Fresh Start Foundation Joins Urban School Food Alliance & French Dignitaries to Celebrate Fresh Attitude Week NEWS RELEASE For Immediate Release, May 24, 2016 Contact: Andrew Marshall amarshall@unitedfresh.org 202-303-3407 United Fresh Start Foundation Joins Urban School Food Alliance & French Dignitaries to Celebrate

More information

The Culinary Voice: Philly s School Meal Competition. Contest Rules

The Culinary Voice: Philly s School Meal Competition. Contest Rules Contest Rules The Culinary Voice challenges you to create a school breakfast that your fellow students will be excited to eat, that exceeds the USDA requirements for nutrition, and that works within the

More information

BREAKS & HOSPITALITY WORK IS THE MEAT OF LIFE, PLEASURE THE DESSERT - B. C. FORBES

BREAKS & HOSPITALITY WORK IS THE MEAT OF LIFE, PLEASURE THE DESSERT - B. C. FORBES BREAKS & HOSPITALITY WORK IS THE MEAT OF LIFE, PLEASURE THE DESSERT - B. C. FORBES 48 THEMED BREAK PACKAGES INCLUDE FRESHLY BREWED REGULAR & DECAFFEINATED COFFEE TRADITIONAL & HERBAL TEAS SEE MENUS FOR

More information

What Color is Your Food?

What Color is Your Food? FN-595 (Revised) What Color is Your Food? Taste a rainbow of fruits and vegetables for better health Julie Garden-Robinson, Ph.D., L.R.D. Food and Nutrition Specialist North Dakota State University Reviewed

More information

THESE DAYS, IT IS ALMOST IMPOSSIBLE to talk. Getting Fresh with Farm-to-School Programs

THESE DAYS, IT IS ALMOST IMPOSSIBLE to talk. Getting Fresh with Farm-to-School Programs Getting Fresh with Farm-to-School Programs By making direct connections between growers and schools, farm-to-school programs provide local markets for family farmers and healthier food choices for schoolchildren

More information

Fibe. Fiber and water work together in bowel regulation. Be sure to drink eight to ten (8 ounce) glasses of

Fibe. Fiber and water work together in bowel regulation. Be sure to drink eight to ten (8 ounce) glasses of r Fibe An important part of a healthy diet is eating a variety of fiber-rich foods, including whole-grain breads and cereals, fruits and vegetables, beans and nuts. Fiber is an important part of your diet.

More information

PALEO WK 01 MONDAY TUESDAY. TWO WeEK MEAL PLAN. PM Snack. Lunch. AM Snack. Breakfast. Supper. Only if hungry! Green Tea.

PALEO WK 01 MONDAY TUESDAY. TWO WeEK MEAL PLAN. PM Snack. Lunch. AM Snack. Breakfast. Supper. Only if hungry! Green Tea. WK 01 TWO WeEK MEAL PLAN MONDAY 3 Egg Omelette add vegetables of choice fried in coconut oil. Celery and nut butter *NOT peanut butter Tuna salad in a lettuce wrap. substitute mayo for avocado. Steak and

More information

www.pccookingschool.ca

www.pccookingschool.ca Package A Cost: $9.00 Length: 1 hour Age Range: 3-6 Guideline: one baked item plus one small simple uncooked item 12-14 kids- one staff (coordinator or assistant) 15-24 kids- 2 staff (coordinator plus

More information

APA Update: A Focus on School Food. Janice M.W. Rueda, Ph.D. Director of Health & Nutrition American Pulse Association

APA Update: A Focus on School Food. Janice M.W. Rueda, Ph.D. Director of Health & Nutrition American Pulse Association APA Update: A Focus on School Food Janice M.W. Rueda, Ph.D. Director of Health & Nutrition American Pulse Association Why focus on schools? Cultivate customers for life Potential for multi-faceted exposure

More information

Complete a Super Star Chef activity for knife safety.

Complete a Super Star Chef activity for knife safety. Ideas for Objectives and Assessment of Cooking to Save Money Cooking to save money may target participants with little or no cooking skills, who lack a vocabulary of cooking terms, are on a budget or using

More information

Energizing Your Students With School Breakfast and Lunch

Energizing Your Students With School Breakfast and Lunch Energizing Your Students With School Breakfast and Lunch PRESENTERS: Sara L Olson, ScM, RD Alicia White, MS, RD Food and Nutrition Service U.S. Department of Agriculture Today s Session Recap what s new

More information

Ready, Set, Start Counting!

Ready, Set, Start Counting! Ready, Set, Start Counting! Carbohydrate Counting a Tool to Help Manage Your Blood Glucose When you have diabetes, keeping your blood glucose in a healthy range can help you feel your best today and in

More information

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 1

MEN'S FITNESS FAT TO FIT CHALLENGE - 1800 CALORIE MEAL PLAN WEEK 1 Day 1 Tomato & Basil Omelet* (see recipe) 1 large egg 73.5 0.4 6.3 5 2 large egg whites 34.3 0.5 7.2 0.1 1/4 cup chopped tomato 8.1 1.8 0.4 0.1 2 Tbs grated parmesan cheese 43.1 0.4 3.9 2.9 2 Tbs chopped

More information

HOME FREEZING GUIDE FOR FRESH VEGETABLES

HOME FREEZING GUIDE FOR FRESH VEGETABLES HOME FREEZING GUIDE F FRESH VEGETABLES Freezing most vegetables at home is a fast, convenient way to preserve produce at their peak maturity and nutritional quality. The following links provide information

More information

Grocery Store Games. Activities to make shopping trips fun and educational for the kids. Pearson Education, Inc. All Rights Reserved.

Grocery Store Games. Activities to make shopping trips fun and educational for the kids. Pearson Education, Inc. All Rights Reserved. Grocery Store Games Activities to make shopping trips fun and educational for the kids. Food BINGO Directions: Bring the Food BINGO game with you to the store to keep your kids distracted and entertained

More information

Carbohydrate Counting

Carbohydrate Counting COOPERATIVE EXTENSION SERVICE UNIVERSITY OF KENTUCKY COLLEGE OF AGRICULTURE, FOOD AND ENVIRONMENT, LEXINGTON, KY, 40546 FCS3-546 Carbohydrate Counting Ingrid Adams, Dietetics and Human Nutrition What is

More information

www.theabundancefoundation.org building our local foodshed, modeling renewable energy and inspiring community

www.theabundancefoundation.org building our local foodshed, modeling renewable energy and inspiring community Contact: Jenny Schnaak FOR IMMEDIATE RELEASE Telephone: 919-533- 5181 Email: wow@theabundancefoundation.org Web: http://theabundancefoundation.org/events/chatham- county- chef- challenge- 2012 Chatham

More information

Just Eat More (fruit & veg) Just Eat More (fruit & veg) Remember to eat a wide variety of fruit and vegetables and aim for at least 5 A DAY.

Just Eat More (fruit & veg) Just Eat More (fruit & veg) Remember to eat a wide variety of fruit and vegetables and aim for at least 5 A DAY. 12 chunks of canned pineapple 7 cherry tomatoes 1 medium pear 1 medium apple 1 cereal bowl of mixed salad 2 halves of canned peaches 2 satsumas 1 tablespoon of raisins 1 handful of vegetable sticks 1 handful

More information

Food Groups To Encourage. chapter OVERVIEW

Food Groups To Encourage. chapter OVERVIEW 23 chapter 5 Food Groups To Encourage OVERVIEW Increased intakes of fruits, vegetables, whole grains, and fat free or low fat milk and milk products are likely to have important health benefits for most

More information

ro INTROduct ioninint

ro INTROduct ioninint ro INTROduct ioninint Chapter 6: Menu Planning and Sample Menus For some participants, the food they eat at the CACFP adult day care program will be the tastiest and healthiest food they will have all

More information

The Bite Catering Thank you

The Bite Catering Thank you The Bite Catering Thank you for considering The Bite Catering for your function. We will take every opportunity to make your special function a successful one. We use only the freshest ingredients and

More information

MONTANA SCHOOL NUTRITION PROGRAMS

MONTANA SCHOOL NUTRITION PROGRAMS Table of Contents MONTANA SCHOOL NUTRITION PROGRAMS Motlas, Teresa OPI [Company address]january 2014 Annual Report Page 1 Table of Contents Introduction... 3 School Breakfast Program... 4 Fresh Fruit and

More information

Best Practices for Increasing Fruit and Vegetable Consumption

Best Practices for Increasing Fruit and Vegetable Consumption Best Practices for Increasing Fruit and Vegetable Consumption Nancy Rice, M.Ed., RD, LD, SNS State Director Georgia Department of Education School Nutrition Division CIA Healthy Flavors, Healthy Kids 2014

More information

Welcome. Dear Chef, Welcome!

Welcome. Dear Chef, Welcome! A Chef s Guide Dear Chef, Welcome! Congratulations on joining Chefs Move to Schools. The Chefs Move to Schools program is an important component of First Lady Michelle Obama s Let s Move! initiative, which

More information

Protein Values in Foods

Protein Values in Foods Protein Values in Foods This document is used as reference material to support the Alternative Health Improvement Center s Newsletter article: Eat your Protein! Stay Healthy! located at http://ahicatlanta.com/articles/eat-your-protein-to-stay-healthy.html.

More information

Beverages Coffee / tea portion 3,07 Refreshments 0,33 l 3,07. Fresh juice. Fruitie (juice-based) Smoothie (yogurt- based)

Beverages Coffee / tea portion 3,07 Refreshments 0,33 l 3,07. Fresh juice. Fruitie (juice-based) Smoothie (yogurt- based) CONFERENCE CATERING from 1.4.2015 Beverages portion 3,07 Refreshments 0,33 l 3,07 3,07 Fruitie (juice-based) 3,77 Smoothie (yogurt- based) 3,77 Fruitie (juice-based) 13,50 / ltr Smoothie (yogurt- based)

More information

How to Feed Your Growing Child Ages 2 to 5

How to Feed Your Growing Child Ages 2 to 5 How to Feed Your Growing Child Ages 2 to 5 PAGE 1 Canada s Food Guide recommends... One Food Guide Serving can be divided into smaller amounts and served throughout the day. Vegetables and Fruit Grain

More information

Dinner. Small Spring Mix Salad 6 Small Caesar Salad 6. Add Shrimp 6 or Salmon 8 Scallops 9 Steak or Chicken 3.00

Dinner. Small Spring Mix Salad 6 Small Caesar Salad 6. Add Shrimp 6 or Salmon 8 Scallops 9 Steak or Chicken 3.00 Dinner Appetizers New Orleans Scallops..pan seared served with guacamole, salsa and some special sauces..18 Fresh Spinach Ravioli..four ravioli stuffed with fresh spinach and ricotta served in a san marnzano

More information

Fresh from the Farm. Using Local Foods in the Afterschool and Summer Nutrition Programs FOOD RESEARCH AND ACTION CENTER

Fresh from the Farm. Using Local Foods in the Afterschool and Summer Nutrition Programs FOOD RESEARCH AND ACTION CENTER Fresh from the Farm Using Local Foods in the Afterschool and Summer Nutrition Programs FOOD RESEARCH AND ACTION CENTER January 2011 Fresh from the Farm: Using Local Foods in the Afterschool and Summer

More information

AT RISK SUPPERS IN A SMALL DISTRICT

AT RISK SUPPERS IN A SMALL DISTRICT Copyright 2015 School Nutrition Association. All Rights Reserved. www.schoolnutrition.org ANNUAL NATIONAL CONFERENCE SALT LAKE CITY, UTAH JULY 12-15, 2015 AT RISK SUPPERS IN A SMALL DISTRICT Timothy Goossens,

More information

Colorado Farm to School Primer. Healthy Community Food Systems

Colorado Farm to School Primer. Healthy Community Food Systems Colorado Farm to School Primer Healthy Community Food Systems acknowledgements LiveWell Colorado wishes to acknowledge the many individuals and organizations who have contributed to the development of

More information

Your 1-Month Meal Plan Our healthy meal plan will benefit more than your joints

Your 1-Month Meal Plan Our healthy meal plan will benefit more than your joints Your 1-Month Meal Plan Our healthy meal plan will benefit more than your joints Because carrying around extra weight is hard on your joints, eating healthfully can really benefit individuals with Rheumatoid

More information

Educator Lesson Plan Kitchen Calculations

Educator Lesson Plan Kitchen Calculations The Culinary Institute of America s Educator Lesson Plan Kitchen Calculations Menus used in the dining room give both the waitstaff and guests important information about what your establishment offers,

More information

Food Science & Chef School

Food Science & Chef School Food Science & Chef School I. Introduction Lesson 1: Introduction to Food Science Learn about the course sections Learn why cooking skills are important Lesson 2: Food Science & Chef School Projects Learn

More information

ASK ABOUT OUR DAILY SPECIALS. Cabbage Taco $12.00 Cabbage stuffed with nutmeat, tomato, avocado, onions and sauce

ASK ABOUT OUR DAILY SPECIALS. Cabbage Taco $12.00 Cabbage stuffed with nutmeat, tomato, avocado, onions and sauce Each item is carefully selected for its exquisite taste and nutritional value. Meals are prepared fresh upon ordering. Please allow at least 25 minutes for preparation. Prices are subject to change due

More information

Chefs M ve to Schools

Chefs M ve to Schools Welcome to Cooks for Kids. Children should have access to healthy food and be able to make healthy food choices wherever they are at home, in school, and in the community. Improving the health of the nation

More information