Nutrition & Menus Professional Pathways
Executive Update
Fresh & Frugal: The Power of Seasonal Produce Better Meals, Better Budgets—Naturally By Karen Haghighi, SNS
In Brief: This article discusses the benefits of incorporating seasonal fruits and vegetables into school cafeteria menus, highlighting advantages for nutrition, budget, local sourcing, and environmental quality. Two minute read
W ant to brighten your cafeteria menu with seasonal fruits and vegetables? Beyond adding vibrant colors to the lunch line, incorporat- ing in-season produce is a smart strategy that benefits both student nutrition and your budget. Why Seasonal Matters in Schools School nutrition programs face unique challenges in providing nutritious, appeal- ing meals while managing costs. Seasonal produce offers multiple advantages: • Cost-Effectiveness: When produce is in season, increased availability leads to lower prices, helping stretch your food service budget • Local Accessibility: Seasonal usually means local, simplifying your supply chain and supporting community farmers • Superior Quality: Fresh-picked, seasonal produce delivers better flavor, encourag- ing students to make healthier choices • Enhanced Nutrition: Research confirms seasonal produce offers superior nutri- tion. NIH studies show broccoli’s vitamin C levels vary significantly by season, demonstrating harvest timing directly impacts nutritional value.
Making it Work for Your Program Smart seasonal menu planning delivers both nutritional and business benefits. 1. Strategic Purchasing: Take advantage of peak seasons when produce is most abundant and affordable 2. Local Partnerships: Build relationships with local farmers for fresher products and potential cost savings 3. Menu Flexibility: Design your menus to accommodate seasonal availability while meeting nutrition guidelines Environmental and Quality Benefits Choosing seasonal produce aligns with both environmental stewardship and qual- ity standards: • Lower transport costs and emissions Strawberries, favored by many students, shine when locally sourced. In-season berries arrive perfectly ripe and naturally sweet—more appealing to young diners. Their delicacy makes local sourcing ideal for maximum freshness. By incorporating seasonal produce into your school meal planning, you’re not just • Fewer preservatives needed • Fresher, better-tasting produce
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