Administration Professional Pathways
Executive Update
The Challenges of Menu Planning for Small and Rural School Districts Maximizing Resources By Crystal Jo Bruns, Kitchen Manager, Caliche Schools, Logan County, CO Three minute read In Brief: This article provides strategies for small rural school districts to enhance their nutrition programs through effective menu planning, local sourcing, and collaboration.
M enu planning is essential to school nutrition, as it helps ensure that students receive balanced, nutri- tious meals that support their health and academic success. However, small and rural school districts have unique challenges, including budget limitations, fewer suppli- ers, staffing deficiencies, and hurdles to accessing fresh foods. Despite these chal- lenges, changes in menu planning can still allow schools to offer high-quality meals that are both efficient and affordable. Profiling Regional Fruits and Vegetables One way that smaller districts can really improve their menus is to source more local and seasonal ingredients. Contact- ing local farms, food cooperatives, and
farmers markets can yield fresh produce and proteins while fostering community engagement in rebuilding. Many states have farm-to-school programs, which allo- cate funding and provide direction on inte- grating local foods into school meals. Schools can also explore partnerships with local butchers, bakeries, and dairy farms to secure fresh and minimally processed staples of good meals. Seasonal menu plan- ning helps keep costs in check while provid- ing various meals for students. Simplified Yet Nutritious Menus Most of these smaller districts have a limited number of people to staff their kitchens, so cutting back on menus follows the same idea, making it easier to manage the workload while still hitting nutrient targets. A few strategies: include: • Provide a cycle menu: Rotating a four- to-six-week menu can make ordering and food prep easier while still providing some variety. • Use versatile ingredients: Featuring staples such as beans, whole grains, and lean proteins across multiple meals can lead to fewer leftovers and less time needed to store new ingredients.
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