SN Magazine: March 2015

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March 2015
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If your foodservice operation has yet to take advantage of the myriad community meal programs that help both children and your bottom line, now is the time to take a closer look. From the Summer Food Service Program to school supper to Community Eligibility Provision, these programs are just a few ways to help push your program into the black while feeding extra mouths—and the March issue of School Nutrition has the rundown on each of them.

Start with the Summer Food Service Program (SFSP), which is widely underutilized by the kids who need it most. It’s a challenge to increase participation and serve the meals, but SN writer Dayle Hayes, MS, RD, in “Getting a Smart Start for Summer,” offers advice and resources for making this program a success. She also shares 14 real-world strategies, currently in place in school foodservice operations across the country.

Does an afterschool supper program make sense for your district? In “Supper’s on the Table,” by Penny McLaren, four school foodservice directors, from Vermont to California, share how and why they decided to begin serving suppers at school. This article contains cold, hard numbers, challenges and solutions and six start-up suggestions for this invaluable program.

Community Eligibility is a school nutrition buzzword right now—and for good reason. If you’re tired of chasing after paperwork and money and spending hours on the phone trying to collect, then “More Meals and a Lighter Load: Making Community Eligibility Work for You,” by Arianne Corbett, RD, is for you. The article goes over the basics of CEP, sharing how it can help you feed more students while reducing your workload.

Bonus Web Content: The potential for CEP expansion is so exciting, and USDA, SNA and other child nutrition advocates have create a wide variety of tools and resources to help school nutrition make the most of this opportunity.

Also in this issue, School Nutrition wraps up its inaugural “Where’s Ruby Roaming?” contest. The magazine’s mascot, Ruby Reader, traversed the country to visit school nutrition professionals and students in the kitchen, the gardens, at home and even on vacations!

This month’s Food Focus section takes a look at leafy greens—a vital part of school meals, but often only with a bad reputation. Iceberg lettuce is still the top-selling green in the country, but author Brent T. Frei lays out a number of additional options, along with three recipes in which to use them.

Bonus Web Content: Check out 7 more leafy greens you should know, plus additional recipes.

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