Join us as we explore the dual power of “thinking globally” about school breakfast menus. With over 70% of K-12 parents interested in global flavors and the growing awareness that plant-based options help students limit their impact on climate change, you can create menus that help students feel excited by and empowered through their meal choices. Registered dietitian Melanie Hall and Chef Matt Jost will lead this delicious conversation by sharing trends and creative menu pairings that bring the world to your student’s breakfast tray.
Learning Objectives
1. Understand student/parent demand for global cuisines and trending flavors;
2. Understand the environmental impact of introducing plant-based meals that all students can enjoy;
3. Layer complimentary flavors onto popular breakfast items to introduce students to trending cuisines;
4. Learn simple menu combinations that make vegetarian meals exciting for all.
EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning