The Challenges of Menu Planning for Smaoo and Rural School Districts Continued from page 28
Executive Update
• Limiting highly processed foods: Meals made from scratch with fewer ingre- dients are often more economical and nutritious. • A school might roast chicken on Monday , use leftovers for chicken quesa- dillas on Tuesday, and turn the leftovers into a hearty soup on Wednesday. Utilizing USDA Foods and Grants The USDA Foods program offers schools commodities at a reduced or no cost, allow- ing districts to stretch their budgets while satisfying nutritional standards. They can optimize the benefits of these programs by strategically adding USDA products to their menus. There are also grants for equipment, staff training, and farm-to-school initiatives that can help schools serve better meals. Districts in smaller areas should routinely review state and federally supported grants and opportunities from nonprofit organiza- tions focused on supporting child nutrition.
• Adaptable serving alternatives: Use grab- and-go breakfasts or after-school meal programs that otherwise enhance access for students with different schedules. Succeed with Training and Collaboration As rural districts often have fewer employ- ees, continued training is key to driving efficiency and preserving food safety. Investment in professional growth, whether through online information, workshops in local areas, or partnerships with local districts, always enforces the aspects of the school nutrition programs. Working with other small districts can lead to volume buying, shared menus, and knowledge transfer. Regional co-ops or group buying agreements may give schools access to better pricing and product availability. Planning menus in small and rural school districts takes creativity, strategic applica- tion of resources, and strong partnerships with the community. These efforts include local sourcing, making meal preparation easier than ever, new opportunities to apply for grants, and increased student engage- ment. Even for the smallest districts, it is possible to serve high-quality school meals that feed their students and fortify their communities with smart strategies.
Creative Menu Planning to Increase Participation
Encouraging school meal participation has financial and nutrition benefits for students. Here are a few ideas for making meals a bit more interesting: • Themed menu days: Organizing events such as “Taco Tuesdays” or “Build-Your- Own Bowl” days can be a fun way to liven up school meals. • Student taste-testing in menu selection increases buy-in and reduces food waste.
In her ten years in school nutrition, Crystal Jo Bruns has accomplished a lot. She was named Kitchen Manager of the Year for Colorado, and the School Nutrition Associa- tion’s Southwest Regional Manager of the Year, in 2022. Crystal Jo contributes regularly to the CN Executive Update® reporting on the small school experience.
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