SY 13 Farm to School. Featuring both local Fruits & Veggies 4 F2S Recipes/Month – 2 Fruit, 2 Vegetable Expectations- – Offer all 4 recipes at some point.

Slides:

Advertisements

Similar presentations

Manager Meeting August Componants 2 Vegetable Fruit Meat / Meat Alternative Grains Milk.

Advertisements

Eating Healthy on a Budget

1 Shopping and Meal Planning. The Benefits Ensures proper vegetarian nutrition Assures balance between major nutrients Reduces shopping time Cuts back.

How Can Food Distributors Support Schools with Salad Bars?

Nutrient Analysis vs. Simplified Nutrient Assessment

Three-Month Supply Build a small supply of food that is part of your normal, daily diet. These items should be rotated regularly to avoid spoilage.

Edit date boxes in master template mode use calibri 9-pt font in boxes.

30-Day Fruit and Veggie Challenge  Instructions – To begin the challenge: Visit the links on the Activity Card to get recipes, snack ideas, and find out.

The Code of Federal Regulations (section (a)(1)(ii)(3), requires that programs participating in the National School Lunch and School Breakfast.

Alum Rock Union Elementary School District Breakfast and Salad Bar Offerings Child Nutrition Services.

Offer vs. Serve Training New Meal Pattern Grade Groupings K-5 and 6-8.

Offer vs. Serve Guidelines for the National School Lunch Program Make it a Meal.

Real food for all™ Monday TuesdayWednesdayThursdayFriday Lunch: choice of 1% or fat-free milk; fresh fruit available.

Valerie Crouch, SNS School and Community Nutrition Kentucky Dept of Education.

Menu Criteria, Planning & Marketing for HUSSC Carol H. Gilbert, M.Ed, SNS.

The Road to a Successful HUSSC Award Lisa Miller Food Service Director North Pocono.

What’s for Lunch? Building excitement in students through creative menu planning Becky Landes Food Service Operations Manager Manchester Community Schools.

WELCOME Your Sodexo dining team proudly offers varied and well-balanced meals to help you make healthy choices. Look for this icon to identify today’s.

Introducing RIPE, a company passionate about fresh, organic and local Vegetables. It’s all about getting back to basics by growing local, eating local.

Growing an Edible Garden What do plants need to grow?

Monday: Hot: baked ziti/ Italian meat sauce Monday: Go: Whole Grain Chicken corn dog.

High School Display Setup Dairy Farmers of Canada Poster March isNutrition Month CookingLittle Fun Tip #1 Tip #2 Tip #3 Tip #4 Tip #5 Tip #6 More Info.

This is… Nutrition Jeopardy!

TASTE THE RAINBOW.

Healthy Catering Tips. Choose An item from each group from “MyPlate” Grains: whole grain Protein: lean meats Fruit: can be dessert! Vegetable: half your.

Try one of our featured items And we’ll pay for your Drink and a delicious Homemade cookie!

Fresh Fruit and Vegetable Offering Bars. In order to encourage Students to choose more fresh fruits and vegetables, we implemented self service, refrigerated.

Maximize Your Menu Cooking Demonstration by Chef & Author, Monique Hooker.

By: Eric Put a Photograph Here. Eat healthy food so you can be healthy.

 Management Report Dawn Reed Allison Skidmore. Introduction  Kaiser Permanente  Intermountain Healthcare Executive Leadership  Make fruits and vegetables.

Menu Notes and Edible Portion. Menu Types Static menu is a menu that offers the same dishes everyday Cycle Menu-Changes everyday for a certain period.

 Student Population  Eligibility 79.53%  72.63% directly certified  Average Daily Participation  breakfast  lunch  6900 after.

Horace Mann Middle School (SASD). Wilson Elementary, SASD Local Apples from Appleland Apples Fredonia, WI.

Illinois Farm to School Network

Look for it on the menu on Friday, February 5th

Show Cookery Eggs Made to Order

French cuisine.

Breakfast Served Fresh Daily 7 – 10am. Breakfast Tacos 3. 49

International Academy September 5-8

Draw a picture of your favorite fruit or veggie

Weekly Specials 1 Pizza Made on Site Whole Wheat Pizza Dough topped with Low-fat Pizza Cheese. New York Style, Sicilian, French Bread and Calzones.

Show Cookery Eggs Made to Order

Standards-Based Nutrition Education From the Ground Up

International Academy Oct 2 to Oct 6

Why do people eat at Restaurants?

Happy & Healthy Shopping: A guide to navigating the shelves

BREAKFAST K-12 NO SCHOOL multigrain cheerios & zac attack strawberry bar (DF) HOT breakfast panada pie w/ eggs, cheese & green chilies cinnamon crumbles.

Marysville School District Middle School

School Gardens. School Gardens Composting Olympia School District, Olympia WA Uses local produce via Farm to School programs (lettuce, potatoes, squash)

Schools Menu Planning Panel Presentations

By:Rose Bartos, Food Service Director, Moulton ISD

المدخل إلى تكنولوجيا التعليم في ضوء الاتجاهات الحديثة

Have a Healthy Meeting Healthy Tip I 09

Hot Ham&Cheese Sandwich

Alum Rock Union Elementary School District

Cooking Showcase.

weekly features how-to guide

Open Face Turkey Sandwich

weekly features how-to guide

New Ways to Use Pasta Enchilada pasta

Chef Lucy’s Fresh Fruits and Vegetables

EDLC(Embedded system Development Life Cycle ).

Alum Rock Union Elementary School District

Eagle nest elem/mid school

Fresh Fruits and Vegetables

Zesty Orange Chicken Nuggets

School Name: Arial 12, all caps Menu item 1 & 2: Calibri Bold, 10.5

Humble ISD Child Nutrition K-5 Lunch Menu

Presentation transcript:

SY 13 Farm to School

Featuring both local Fruits & Veggies 4 F2S Recipes/Month – 2 Fruit, 2 Vegetable Expectations- – Offer all 4 recipes at some point throughout the month- once at a minimum – Incorporate into cycle plan as instructed as fresh whole fruit, veggie du jour, side salads, chef salads, etc.

Monthly Featured Items MonthFruitVegetable AugustWatermelonGreen Beans SeptemberGrape TomatoesSquash OctoberApplesCorn NovemberCantaloupeEggplant DecemberGrapefruitCabbage JanuaryTangerinesBroccoli FebruaryLemonsKale MarchOrangesCarrots AprilBlueberriesBibb Lettuce MayPeachesVidalia Onions