What’s for Lunch? Building excitement in students through creative menu planning Becky Landes Food Service Operations Manager Manchester Community Schools North Manchester, Indiana becky_landes@mcs.k12.in.us

Manchester Community Schools Rural School District 1600 students (average) 2014-2015 F/R rate 49.59% 3 buildings – kitchens in each 21 kitchen staff Year Lunches served Paid Lunches 2012-2013 229,134 106,671 2013-2014 232,543 105,127 2014-2015 234,057 105,414

What are you eating tonight? Have a conversation with students about what they eat.

What’s for Lunch? Build a Burrito Multi –grain 10” soft shell tortilla Brown Rice Fire Roasted Black Beans and Corn USDA Foods Diced Chicken Steamed Red/Green Pepper Strips with Onions Shaved Beef Steak Shredded Romaine Queso or Yellow Cheese Sauce Jalapeno Refried Beans Black Olives Salsa And of course fresh lime wedges! What’s for Lunch?

Ask the Kids They are the customer They have an opinion They have great ideas Most important: It becomes theirs!

Top Dog – Hot Dogs Unleashed All Beef Low Sodium Hot Dog or Smoked Sausage on Whole Grain Bun USDA Foods Salsa Jalapeno Guacamole Baked Doritos Baby Carrots on the side and much more! Kraut or Cole Slaw USDA Foods Shredded Cheese Lettuce Diced Fresh Tomatoes Pickle Strips Onion What’s for Lunch?

Do kids REALLY eat salad? Pictured: Nate Fingerle – River Ridge Farm

What’s for Lunch? Salad Bar Fresh Spinach Proteins (USDA Foods) Shredded Romaine Diced Turkey and/or Ham Local Produce Shredded Cheese Broccoli Whole/Diced Hard Boiled Eggs Carrots Even PBJ Sandwich Snack Peppers Not just Veggies! Cucumbers Kiwi Red/Yellow/Purple Tomatoes Fresh Pineapple Radishes Orange Sections Diced Red/Green Bell Peppers Fresh Fruit Mix Ugli Fruit Onion Fresh Strawberries Mushrooms, Peas, Cauliflower, Chickpeas/Black Beans, Salsa Craisins Melon Goldfish, Croutons, Pasta What’s for Lunch?

How the Process Works Step 1 Talk to Students Step 2 Look for Inspiration Step 3 Make it Fit the Meal Pattern Step 4 USDA Foods & Budget Step 5 Train the Staff Step 6 Serve and Get Feedback How the Process Works

Step 1 Talk to Students How the Process Works Don’t stay behind the serving line Learn to know the students Find out what they eat at home What are their favorite meals/dishes What meals/dishes are their least favorites Step 1 Talk to Students

Step 2 Look for Inspiration How the Process Works Restaurants where I eat Requests Co-workers Friends/Family Cookbooks from my culture Taste of Home – online/magazine Step 2 Look for Inspiration

Step 3 Make it Fit the Meal Pattern How the Process Works Look for creative ways to incorporate vegetable sub groups Scratch cooking lets you tweak the sodium Look for more upscale or artisan grains Lots of fresh veggies and fruits – keeps sodium and saturated fats lower Low fat and sodium condiments Use processed proteins less frequently or look for acceptable lower sodium products Step 3 Make it Fit the Meal Pattern

How the Process Works Step 4 USDA Foods & Budget What USDA Foods are available Meal cost Balanced over a week-long period Ala-carte sales Step 4 USDA Foods & Budget

Step 5 Train the Staff How the Process Works Prep details Setting up the line Portion sizes They need to eat the food, too!

Step 6 Serve and Get Feedback How the Process Works Be enthusiastic Engage the students Ask for honest feedback Try it more than once Did I say, be enthusiastic??? Step 6 Serve and Get Feedback

Take Home Moment Serving school meals is more than just putting food into students stomachs. It’s about feeding them the best meals possible because you care.

Resources Manchester Community Schools Nutrition Department Indiana Department of Education - Office of School and Community Nutrition Kids in lunch line graphic – www.Kansas.com Kids eating lunch graphic – blog.harvardvanguard.org Top Dog Concept – Senior English Class 2015 Top Dog logo – David Zinsmeister Nate Fingerle photo – Rachel Brandenburg Power Point layout and Technical Assistance – David Zinsmeister