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Whole Grains Council Seeking Entries for Whole Grains Challenge

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October 5, 2012—The Whole Grains Council invites school nutrition professionals to enter the Sixth Annual Whole Grains Challenge. Participants can enter in one of two categories: “Veterans,” for those schools that had been offering a variety of whole grains even before the new meal pattern regulation, and “Rookies,” for schools that have made significant progress in boosting whole grains in school meals, but could use some additional assistance in preparing kid-friendly whole-grain options. One school will win the grand prize of a visit from a guest chef, who will conduct a workshop on preparing whole-grain kid-friendly dishes.

Five winners from each category will receive a variety of cases of whole grain-rich products.

Entries are due November 1, 2012. For more information or to enter, visit www.wholegrainscouncil.org/get-involved/2012-whole-grains-challenge.

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Whole Grains Council Whole Grains Challenge

School Nutrition Leaders Discuss Top Challenges in Magazine

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October 5, 2012—The arrival of October signals the start of fall and means that the school year is well underway. The October issue of School Nutrition, SNA’s award-winning flagship publication, features an assortment of articles designed to educate and inspire busy school nutrition professionals, including a conversation with the magazine’s 8th annual Roundtable of Leaders, a primer on understanding business jargon and an overview of products selected as top of the class by School Nutrition’s team of Secret Shoppers at SNA’s Annual National Conference (ANC) in Denver. 

As all school nutrition professionals know, it’s a challenging time to be charged with feeding kids today. How are today’s school nutrition directors rising to the occasion—and what keeps them coming back for more? Don’t miss “Leading in Challenging Times” for insights from a group of 10 district directors hailing from large and small districts across the country to find out. Bonus Web Content: Access additional reflections from these leaders on such topics as their operational achievements and how they are meeting new regulatory challenges.

People in all professions, from manufacturing to government to education to school nutrition, quickly become accustomed to using their own unique sets of terms and abbreviations. Learn more about management-level business jargon in “Business Speak 101.”

For the third year in a row, a discerning group of volunteer “secret shoppers” were charged with seeking out the most exciting items on display in the Exhibit Hall in Denver. Take a look at “Secret Shopper: Denver Nuggets” to discover some solutions that could become “must-haves” for your school meals operation.

Interested in serving made-from-scratch meals, but short on time or resources? You can balance these elements, plus quality and space, by incorporating speed scratch cooking approaches. “Getting up to Speed” explores some of the creative, cost-saving ways that districts coast to coast are combining fresh ingredients with specially selected prepared items. Bonus Web Content: To complement the recipes featured in this print article, check out online-exclusive recipes for Baked Ziti With Meat Sauce, Whole-Wheat Rolls and Good for You Creamy Salad Dressing—all developed by school nutrition operations.

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School Nutrition –October 2012   


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