School Nutrition: Recipes for Change
School Nutrition’s second all-digital electronic edition explores what’s on the horizon for foodservice and school nutrition, from progressive changes being promoted by the Culinary Institute of America’s Menus for Change initiative to how corporate K-12 chefs serve as partners in product and recipe innovation while remaining a resource to frontline school nutrition professionals. Plus, check out the newly launched features, including “My Pandemic Success Story” and a food-focused video series.
Log into your SNA account and scroll down to read this month’s articles, view the digital issue or download a PDF of the magazine to print or share. Here’s what’s covered:
- Where this is a will, there are many ways school nutrition professionals can take the lead in developing a healthier, responsible and sustainable food landscape in their communities. In “Building a Healthier Food Culture,” Catharine Powers, MS, RDN, LD, chair of the CIA’s Healthy Kids Collaborative and Executive Director of HealthySchoolRecipes.com, details how to do just that.
- There may be disparities in school nutrition, but leaders can work to address and change that. In “Separate and Unequal,” writer Penny McLaren talks to directors in Boston, Seattle and Albuquerque about what they’ve done to address these challenges.
- School chefs are typically thought of as those who work in schools-but corporate K-12 chefs aim to conquer K-12 segment product and recipe development challenges while remaining a resource to frontline school professionals. “The Other School Chefs,” by Contributing Editor Kelsey Casselbury, looks at the unique role of these foodservice professionals.
- From traditional peanut butter to allergy-friendly sunflower seed butter, nut and seed spreads provide a powerful punch of plant-based protein and other nutrients. Use “Butter Up to Nuts and Seeds,” by Contributing Editor Kelsey Casselbury, to learn more about how you can use these ingredients in your program. BONUS: In a new video series exclusive to School Nutrition, Chef Rebecca Polson, Minneapolis Public Schools, explores each of the nut and seed butters featured in this month’s Food Focus, offering tips and tricks for incorporating them into school meals.
Plus, the School Nutrition Association continues to celebrate its 75th anniversary with interviews featuring the leaders of yesterday, today and tomorrow. This month, Sharlene Wong, SNS, (Hawaii Child Nutrition Programs), Dayle Hayes, MS, RD (School Meals “Cheerleader”) and Adam Russo (Prince William County (Va.) Schools) reflect on the history of the profession, as well as future opportunities. The May 2021 issue of eSN is available now-read it today!
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