Scratch-made meals are a part of many people’s ideal school nutrition program vision board, but the logistics of implementing more scratch-cooking can be a challenge. Thankfully, you don’t have to take on everything all at once. Plus, most importantly, you have peers in the school nutrition community who have found success with scratch-made meals that you can turn to for resources, advice and inspiration.
In this SN Plus, you’ll learn how Chef and School Foodservice Director Maraiah Popeleski-Tilley successfully transitioned her district to majority scratch-cooking and how to make it work for your program—even if you’re starting completely from scratch.
School Nutrition thanks Smart Swaps for its generous support in making this article available.
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