We always talk about how something “hits the spot.” Usually we’re referring to a good meal—maybe a meal of comfort food—that satisfies us in a way we needed to be satisfied. But there are so many ways in which something hits the spot. Maybe it’s that breakthrough moment when your team members take the initiative to solve a problem on their own instead of asking you to do it. Or maybe it’s when you figure out all the many complicated logistics involved in a farm-to-school program or an allergy management plan. In all of these situations, you’re figuring out how to hit the spot when it comes to solving a problem, just the way a warm, hearty bowl of soup feels like it solves every problem in our lives on a chilly day. This month, we’re helping you hit the spot in so many ways. You’ll find this valuable insight in our November/December issue highlighting these topics:
From Leader to Coach: Sometimes the Best Answer is a Question
In many situations, the boss—aka leader—is the person a team goes to for answers. But that can often train employees to keep asking for help instead of solving problems on their own. A leader who steps in might make things easier in the short term, but they end up doing their team a disservice. Instead, learn how you can take a step back and empower your team to figure it out on their own, becoming more confident and more accountable in the process. That’s true leadership!
Roots of Success: How Schools, Farms and State Agencies Cultivate Farm-to-School
Serving farm-to-school fare continues to be an ideal goal, and it sounds so simple in theory. But as those involved with the process explain, nothing is ever simple—and this is a process that involves geography, growing seasons, procurement requirements, distribution networks and so much more before local food eventually makes its way to a student’s lunch tray. Farmers and school nutrition staffers share the unique challenges they face, as well as motivating factors that guide them as they strive to make farm-to-school a success.
A Food Allergy Refresher: There’s a Plan for That
You might think the safest option for managing food allergies in the cafeteria is to ban the common allergens altogether—but as Markita Lewis with the National Peanut Board explains, this is neither the most practical nor even the safest approach. Instead, she says “plan, not ban” is the best method, ensuring there are safety measures in place to educate staff, prevent cross-contamination, and handle an emergency if it ever arises. With the strategies and tips she provides, programs can continue serving all foods while keeping all their young customers safe.
Food Focus: Feel-Good Favorites
We all need a little comfort now and then—maybe even more often! But before you dismiss oft-described “comfort food” as being less than nutritionally viable for your program, consider these approaches to familiar dishes your students already know and love, such as cinnamon rolls, chicken pot pie, and a pasta pizza bake. We’ve got insight on the history of these feel-good favorites, their cultural relevance, and why they’re a healthy addition to your menu.
Click here to read the full issue.
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