Chris Facha, USDA Food Distribution Program Coordinator at the Oregon Department of Education and American Commodity Distribution Association (ACDA) President Elect, samples the new pepper/onion blend served during the USDA/State Agency Meeting’s “USDA Foods: Behind the Scenes” session.
The USDA Foods Available List is a lot like any other menu, with dozens of healthy options for state agencies to order and distribute through USDA’s nutrition assistance programs. And every year, foods are added or removed from the list based on customer demand and market conditions. Some offerings are modified to improve nutrition content or make the product and its packaging easier to work with in the kitchen or more acceptable to kids.
The USDA Foods program is a collaboration between the Agricultural Marketing Service (AMS), the agency that procures the food, and the Food and Nutrition Service (FNS), the agency that distributes the food. This school year, the USDA Foods team’s goal for training and conferences is to provide more opportunities to taste new and reformulated products. That way, state agencies can confidently order them and school districts can incorporate them into their menus. Read more »
A teacher in the Mara region of Tanzania proudly shows her classroom full of learning resources in a reading corner she created with help from PCI’s McGovern-Dole program. The program is more than a school feeding program, it also helps feed students’ appetites for learning.
USDA’s McGovern–Dole International Food for Education and Child Nutrition Program helps reduce hunger and improve literacy and primary education in low-income, food-deficit countries around the world. Today, USDA’s Foreign Agricultural Service (FAS) works hand-in-hand with non-profit charitable organizations and others to operate McGovern-Dole programs in 25 countries. One of these partnerships is with Project Concern International (PCI) for a multifaceted school feeding program in northern Tanzania.
FAS caught up with PCI Operations Officer Kara West while visiting Tanzania to glean an insider’s perspective on the program. Read more »
Sarah, a regular Webster volunteer, enjoys joining kindergarten students for lunch.
How do you create a better lunch experience for students? It all started with a conversation between Ginger Davis Kranz, Principal of Webster Elementary School, and the Minneapolis Public Schools’ Director of Food Service, Bertrand Weber. In September 2016, I was fortunate enough to visit Webster Elementary School in Minneapolis and see for myself how their family-style dining works. I’d like to share Webster Principal Ginger Davis Kranz’s inspiring blog about her school’s innovative and thoughtful approach to the students’ mealtime experience.
By Ginger Davis Kranz, Principal of Webster Elementary School
What if school lunchtime was more than just a wait in line and a race to find a seat and eat, but instead was more like a traditional family meal – a time when friends gather to enjoy their food, engage in meaningful conversation, build relationships and gain important life skills? After reflecting on this question, Webster Elementary, a Minneapolis public school, made the decision to abandon the typical chaotic and impersonal lunchroom experience and create a family-style dining program. Read more »
Calhoun and Orangeburg food service staff show off school menu items during their hands-on Salt-Free Seasonings Training Class.
Developing a school menu of healthy, student-approved meals is challenging, make no mistake about it. But it is achievable with the right support and resources. That’s why the USDA Food and Nutrition Service (FNS) and the Institute of Child Nutrition (ICN) have partnered to create the Team Up for School Nutrition Success (Team Up) initiative.
Team Up provides school nutrition professionals the opportunity to network and learn best practices from their peers. Those who have developed tips and tricks to create delicious school menus, increase participation, practice food safety and manage financially-sound program budgets. And with the help and guidance of peer mentors, Team Up attendees can turn their ideas into goals by creating focused action plans for their district. Read more »
The USDA and the Academy of Nutrition and Dietetics announce new effort to bring dietetic interns to child nutrition.
The USDA and the Academy of Nutrition and Dietetics (Academy) are excited to announce a brand new effort to bring dietetic interns to child nutrition!
Dietetics students, you know who you are! You’re studying hard to become a Registered Dietitian Nutritionist so you can help Americans live healthier, happier lives. You have the most up-to-date education in nutrition science, a fresh perspective and lots of creative energy, and you’re looking to put it to work in an internship with maximum impact. The federal Child Nutrition Programs are where you need to be. Read more »
This green bean poster is part of the Harvest of the Month materials that City Schoolyard Garden developed for Charlottesville Public Schools.
In celebration of Virginia Farm to School Week, I recently visited Charlottesville Public Schools to learn about the district’s garden and Harvest of the Month efforts. Here’s a snapshot of what I observed that day.
We push a cart piled high with plates of green beans down the hallway stopping at each classroom. Noses press against the glass in the doors and teachers urge students to sit down, as the door cracks open to excited chatter. The green beans are passed off and we are on to the next classroom, getting to every class in just under 30 minutes. It’s only 9:30 in the morning on October 6 at Burnley-Moran Elementary School and the Harvest of the Month taste test is off to a great start! Read more »