1. P OSITIVE P ROMOTION OF Y OUR P ROGRAM IN A NGRY T IMES Lunch Menu Upset…..Changes to North Penn lunches irk parents, students N.Y. schools increase demand for fresh produce Colored Labels help Cafeteria-Goers Eat Healthier Not Your Fathers School Lunch….Schools emphasize healthy choices District Run Garden Brings Healthier Choices N.C. students grow produce in school gardens Economic Slump Felt in School Cafeterias District Hires Collection Agency for Lunch Debt

2. No Juice, No Pay www.facebook.com C OMBAT O PPOSITION M ENU C HANGES - N ORTH P ENN SD Unhappy with Menu Changes Removed juice as a daily choice Made other changes to menu Key Messages No letter went home to parents to explain changes in menu. Choice were removed. Other bad menu options still present.

3. D EALING WITH C RITICS I NCLUSION How to get a positive outcome Address critics where possible; one on one Get buy-in at all levels; understanding decision-making process. Financial impact Health and wellness impact Regulations Share with peers and staff Communication with Parents Newsletter Communication Website Communication Media Communication

4. C OMBAT O PPOSITION N UTRITION IN THE S CHOOLS - U PPER D UBLIN SD Original Mission…Immediate changes with all foods prepared from scratch from whole foods without additives and preservatives. Parent Advocate Group whos mission is to provide nutritional information and resources for the community and to encourage and support on-site freshly prepared foods for school meals. Key Message Group expected changes in school menu. Parents wanted control in menu planning and food offerings.

5. D EALING WITH C RITICS I NCLUSION What did Upper Dublin do to Combat the Opposition? Worked through Nutrition Advisory Group which was made up of the oppositional parents. Cooperated as much as possible, making reasonable menu changes. Participation down. Developed a Wikispace Currently launching Facebook page School Lunch Rocks Color My Plate promotion www.udfs.wikispaces.com

6. E DUCATION AND I NCLUSION Vetri Foundation Mark Vetri is a Philadelphia renown local Iron Chef who started a non-profit Foundation to assist schools in offering more wholesome foods to under privileged children using his recipes. Working with foundation to develop a Nutrition Education/Food Service Awareness Plan for the school via Lunch Lesson Program Incorporating some Vetri recipes into upcoming school menus- crediting with Vetri logo Upper Dublin Student CHEF Project –Senior Student develop s new school menu item that meets new HHFKA nutritional standards. His responsibilities, with our guidance include: Develop recipe, source ingredient, evaluate nutrients Market new product through Entrepreneurial/Marketing Class Produce actual food and serve on Roll- out day

7. E DUCATION AND I NCLUSION Home and School Nutrition Advisory Councils Community Organizations Churches, YMCA, Food Banks

8. E DUCATION AND I NCLUSION Student Taste Tests Working with Family and Consumer Science Groups Use forms to evaluate likes/dislikes Toot Your Own Horn!!!

9. Student chef, Nolan. Testing different dough for his recipe he is creating. Upper Dublin High School

10. U PPER D UBLIN H IGH S CHOOL S TUDENTS A SSISTING WITH C OLOR M Y P LATE

11. N ORTH P ENN S TUDENTS G O FOR THE G REEN

12. N ATIONAL S CHOOL B REAKFAST W EEK A LLENTOWN

13. T HE E ND