The School Nutrition Association (SNA) is a national, nonprofit professional organization representing nearly 55,000 members who provide high-quality, low-cost meals to students across the country. The Wisconsin Chapter of SNA (SNA-WI) has nearly 1,000 members, over half of which are certified, and another 30 have achieved their SNS Credential (School Nutrition Specialist).
SNA-WI MISSION
Use our collaborative voice to advocate for quality nutrition for all children.
SNA-WI VISION
Serve as leadership and innovative resource for school nutrition.
NEWSLETTER CONTRIBUTORS
CAITLIN HARRISON
BOBBIE GUYETTE
LAURA ROWELL
BECKY TERRY
KAITLIN TAURIAINEN NATHAN BUTZLAFF
JAMIE WILSON
JOSHUA SCHMIDT
SNA-WI STAFF
EXECUTIVE DIRECTOR Eric Ostermann
EVENTS AND MEMBERSHIP MANAGER Taryn Maclnnis
OFFICE MANAGER Sandy Shimon
GRAPHIC DESIGNER Skyler Wolff
SNA-WI OFFICE
563 Carter Court, Suite B, Kimberly, WI 54136 920-560-5630 | snaw-wi@badgerbay.co
INDUSTRY
INFO
Gold or Silver Industry members of the School Nutrition Association of Wisconsin (SNA-WI) receive a complimentary ad in each of the three issues of School Tray Today. These issues go out in Fall, Winter, and Spring. You can find current due dates for ads, ad sizes, acceptable file types, and where to send your ad on this on www.sna-wi.org/page/SchoolTrayTodayIndustry!
Board of Directors PRESIDENT
Kaitlin Tauriainen, Ashwaubenon School District Ashwaubenon, WI ktauriainen@ashwaubenonk12.org
PRESIDENT-ELECT
Stacy Nelson, Menomonie Area School District Menomonie, WI stacy_nelson@msd.k12.wi.us
IMMEDIATE PAST PRESIDENT
Bobbie Guyette, New Richmond School District New Richmond, WI bguyette@newrichmond.k12.wi.us
SECRETARY/TREASURER
Jamie Wilson, Superior School District Superior, WI jamie.wilson@superior.k12.wi.us
CHAPTER PRESIDENT REPRESENTATIVE
Amy Fisher, Spring Valley School District Spring Valley, WI fishera@springvalley.k12.wi.us
EDUCATION COMMITTEE CHAIR
Maggie Sanna, Monona Grove School District Monona Grove, WI margaret.sanna@mgschools.net
LEGISLATIVE COMMITTEE CHAIR
Caitlin Harrison, Elmbrook School District Brookfield, WI harrisoc@elmbrookschools.org
MEMBER SERVICES COMMITTEE CHAIR
Nicole Lenzner, Prescott School District Prescott, WI lenznern@prescott.k12.wi.us
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MENTOR & RESOURCE COMMITTEE CHAIR
Becky Terry, DeForest School District DeForest, WI bterry@deforestschools.org
INDUSTRY REPRESENTATIVE
Jenny Thorkildson, Donovan Food Brokerage Windsor, WI jenny@donovanfoodbrokerage.com
DPI STATE DIRECTOR
Jessica Sharkus, Wisconsin Department of Public Instruction (DPI) Madison, WI jessica.sharkus@dpi.wi.gov
GIVE YOUR STUDENTS MORE CREDIT
Embrace New Flavors in School Meals..
Remember when we thought kids wouldn’t touch anything that didn’t look or taste familiar? Times have changed! Today’s students are more adventurous with food than we might expect. You might wonder, who really serves diced dragon fruit to kindergartners or Moroccan Carrot Salad to high schoolers? We do!
Yes, it can be daunting to introduce new flavors, but it’s worth taking the plunge. Little kids are drawn to colorful foods, while older students appreciate variety. The key is to try new things— after all, not trying is the real risk.
If crafting your own recipes feels overwhelming, don’t fret. There are plenty of resources available to help. Websites like The Lunch Box and Healthy School Recipes offer school-approved, CN labeled recipes. Start with your salad bar: it’s a great place to introduce new items. Encourage your staff to explore recipes and submit their favorites for your approval. They know what resonates with the kids better than anyone.
Keep in mind, kids might not embrace new dishes immediately. Introducing new items in small batches can help them get used to the flavors. As they warm up to the new offerings, you can gradually increase the quantities.
For inspiration, here are some Chef Ann Recipes that have been successful in our district. Give them a try and watch your students’ palates expand! Plus, it’s a great way to use your farmto-school items!
Spring Quinoa Salad - https://www.thelunchbox.org/recipes-menus/recipes/OU535/
Looking for ways to shake some sodium out of your menus?
J.T.M.’s NEW Reduced-Sodium Cheese Sauces and Mac & Cheese products make it simple to serve up student favorites like nachos and pasta bowls without sacrificing quality or taste. Crafted with all the things you love like real cheddar cheese and whole-grain rich pasta, and without the things you don’t, like phosphates and artificial flavors.
Mac & Cheese products have approximately 25% less sodium than the original products.
CHEESE SAUCES:
5734 Premium R.S. Cheddar Cheese Sauce
5738 Premium R.S. Golden Hatch Queso
5741 Premium R.S. Alfredo Sauce
5742 Premium R.S. Queso Blanco
5744 Premium R.S. Jalapeño Cheese Sauce
5745 Premium R.S. Three Cheese Sauce
To request samples, please contact:
WGR MAC & CHEESE:
5743 Premium R.S. Three Cheese Cavatappi
5776 Premium R.S. Mac & Cheese (elbow)
5756 Signature R.S., R.F. Mac & Cheese (elbow)
5749 Premium R.S. Mac & Cheese (stick)
SEMOLINA MAC & CHEESE:
5757 Premium R.S. Mac & Cheese (elbow)
5758 Signature R.S., R.F. Mac & Cheese (elbow)
5759 Premium R.S. Mac & Cheese (stick)
Dave Hackman | 513.503.6047 | davehackman@jtmfoodgroup.com
Cheese Sauces have approximately 50% less sodium than the original products.
WELCOME, NEW SNA-WI MEMBERS!
New Members as of 4/1/2024
Anna Blankenship Superior SD
Paige Dignan Superior SD
Patty Kienzle Superior SD
Katie Lundgren Superior SD
Marissa McGuire LaCrosse SD
Amy Dewey
Molly Gregory Madison Metropolitan SD
Raemi Hrdlicka
Rhonda Mohr
David Montag Middleton-Cross Plains SD
Kelli Oligney
Christine Rau Abbotsford Public Schools
Robert Reed
Ashley Reschke
Darcey Saunders Sheboygan Falls SD
Darci Karnopp Mount Horeb Area SD
Breea Olson
Emily Olson De Forest Area SD
Amy Dauscher
Bradley Doleza Marshfield SD
Michelle Evenson West Salem SD
Deborah Greeno West Salem SD
Dana Hoffman Monona Grove SD
Nicole Hurtz West Salem SD
Dustin Kurth West Salem SD
Karrie Ludke West Salem SD
Natalie McKeown West Salem SD
Kristie Peters Bangor SD
Vicki Peterson West Salem SD
Joshua Reiter
Katie Ristow West Salem SD
Diane Schmitz West Salem SD
Julie Severance
Sue Walter West Salem SD
Criag Ahrendt Monona Grove SD
Barbara Alvarez West Valley SD
Haylee Browning La Crosse SD
Sidney Condos Holmen SD
Yuliia Dehtiarove Holmen SD
Clarissa Erickson Holmen SD
Kaitlyn Guerrero LaCrosse SD
Caitlin Hamann LaCrosse SD
Teresa Kesser Johnson Creek PS
Emma Rae Lorens La Crosse SD
Taylor Miller La Crosse SD
Mary Nordstrom
Lorena Paulsen West Valley SD
Julianna Rieple Holmen SD
Nicole Sailer Holmen SD
Nancy Schneider River Ridge SD
Victoria Strong
Miriah Thorton Holmen SD
Heather Wildenberg
Amber Burnstad Poynette SD
Kellanova
Mirkovich and Associates
National Food Group, Inc.
PBJ Commercial Agents, Inc.
Red Gold
Rich’s Products
Schwan’s Company
Simplot
Super Bakery
Swan Solutions
Tasty Brands
The YES Group
TriMark USA
link to preferred website or contact
Complimentary 30-day job postings on SNA-WI website
Opportunity to provide news and company updates on the SNA-WI news feed
SNA-WI member emails delivered directly to your inbox
Reduced SNA-WI event exhibitor rates at Annual Conference Technology advancements to provide real-time customer interactions
Opportunity to place ad in School Tray Today digizine with direct link to preferred website or contact
Complimentary 30-day job postings on SNA-WI website
Opportunity to provide news and company updates on the SNA-WI news feed SNA-WI member emails delivered directly to
Wisconsin Beef Council, Inc.
J&J Snack Foods K-12 portfolio offers a variety of healthy and nutritious student approved products. From soft pretzels, frozen novelties, breakfast bars and many more, we have everything you need to enhance your menus.
For more information on how to redeem visit our website. www.jjsnackfoodservice.com • 800.486.9533
WELCOME TO THE 2024-2025 SCHOOL YEAR!
KAITLIN
TAURIAINEN | 2024-25 PRESIDENT | ASHWAUBENON, WI
As we kick off another school year, it’s hard to believe this marks my 14th year in school nutrition. Whether you’re stepping into this field for the first time or feel like you’ve been at it for a lifetime, there’s a shared journey we all embark on in the realm of school nutrition. Here are a few key points to remember as we dive into this year together:
1. We All Need Support
We could all use a helping hand sometimes. That’s where our Mentor/Mentee program comes into play. Whether you’re a newcomer or a seasoned pro, this initiative connects individuals to foster learning and growth. If you’re interested, please reach out to Becky at rterry@deforestschools.org. You’ll discover that there’s always something new to learn, no matter what role you take on!
2. Advocacy is Essential
Advocating for change in our school nutrition landscape is vital. Recently, GENYOUth, the Green Bay Packers, and the NFL announced the “Taste of the Draft,” scheduled for April 23, 2025. All proceeds will benefit Wisconsin School Nutrition Departments. Healthy School Meals for All - WI and our Legislative Committee are working hard to create positive change for Wisconsin students. The tide is shifting, and your voice matters! For tips on how to advocate effectively, check out SNA-WI Advocacy Resources.
3. Share and Gather Knowledge
Knowledge is power, and we all have something to contribute. If you have great ideas to share or are interested in helping to plan a conference, we’d love to hear from you! Contact us at sna-wi@badgerbay.co to find out how you can get involved.
4. Embrace Leadership Training
Leadership training can be challenging, but it doesn’t have to be. This year, we are excited to offer another round of leadership training with Joe Pettit. Keep an eye out for more information—this is an excellent opportunity to strengthen your skills and grow as a leader.
5. The Importance of School Nutrition
School nutrition is truly the glue that holds our schools together. I know I’m biased, but no one can argue with the fact that kids can’t learn unless they’re well-fed, and the work you do is nothing short of amazing! We want to celebrate your efforts and connect you with your peers. If you have videos or photos showcasing your innovative programs, please reach out to Nicole, our Marketing Chair, at lenznern@prescott.k12.wi.us. Let’s highlight the incredible work happening in our schools!
6. Believe in Your Impact
Last, but certainly not least, I want to emphasize my belief in each of you. Keep showing everyone why #WISchoolMealsRock and how #THISisschoolnutrition! Go get ‘em!
Here’s to a fantastic 2024-2025 school year!
TAURIAINEN 2024-25 PRESIDENT | ASHWAUBENON, WI
Nothing beats pizza for lunch. Nothing beats Domino’s for boosting participation.
It’s time to turn your school’s pizza program up a notch by partnering with Domino’s — the world’s #1 pizza brand. Our customers report increased participation on days when Domino’s Smart Slice is on the menu. So what are you waiting for? Learn more about Domino’s Smart Slice today!
Andrea Hougaard Wisconsin Account Manager andrea.hougaard@dominos.com
(414) 551-0189
KAITLIN
We’re mashing up two classic brands to deliver a super-cool breakfast option! Students will love the delicious Froot Loops® cereal taste in these whole grain waffles.
TWO FULL-SIZED WAFFLES in every Single-Serve Package
EGGO® IS NUMBER ONE IN K-12
By joining together the Eggo® brand with one of the top cracker types for kids2, we are proud to bring you the winning combination of Eggo® Graham Crackers in Original and Cinnamon French Toast flavors.
Graham crackers are in the top 2 types of crackers purchased for kids, second only to cheese crackers.2
MEATBALL MADNESS
BECKY TERRY | 2024-25 MENTOR & RESOURCE COMMITTEE CHAIR | DEFOREST, WI
What I love about school nutrition is that you can ask anyone to share their recipes or what works for their district, and they will be more than happy to help. This summer, I asked Bobbie Guyette from New Richmond School District for their Honey Garlic Meatball recipe that I saw on their lunch menus online. She graciously shared it with me.
We tried it at all levels, and this is what we found: the high school students loved it, and we paired it with rice and garlic toast. The middle school students also enjoyed it, and we paired the meatballs with a garlic parmesan bosco stick for their debut. The intermediate students loved it with rice, while the elementary students enjoyed the samples if they tried them. At this level, some students had the meatballs with sauce on them, while others preferred the sauce on the side.
Long story short, this recipe is versatile for all grade levels and will make your school smell delicious. Thank you, New Richmond, for this recipe!
JAMIE WILSON | 2024-25 SECRETARY/TREASURER | SUPERIOR, WI
Chili and grilled cheese have long been staples in our school lunch serving lines, beloved by students for their comforting, familiar flavors. In the Superior School District, these classic recipes have been updated to meet current nutrition standards while still appealing to kids’ tastes. The chili has layers of sweet, spicy and meaty flavors, with reduced sodium and a couple of surprising ingredients, ensuring a hearty and wholesome meal. Meanwhile, the grilled cheese, while still offering its signature crispy and melty satisfaction, has been revamped with thick cut whole grain bread and lower-fat cheese options.
Several toppings are available for students to customize their chili. We include sour cream, diced onions cheddar cheese and fresh jalapenos for options. Our high school Homemade Line prepares this once in each of our 4-week rotations. If there are any leftovers, we freeze and reheat to be used as a topping on our Loaded Baked Potato Day. We have even talked about using this chili recipe for Chili Nachos. It’s that good!
Entree Chili Scratch, 1 cup Superior Ingredients/Quantity:Makes 150 - 1 cup servings
Preparation instructions: HACCP Process #3: Complex Food Preparation
EVEN MORE E ORTLESS MAKE GRAB & GO
New packaging. New product codes. Same great flavors your students know and love.
CHILI & GRILLED CHEESE REDO 2024
1-2 days prior to service.
Remove ground beef from freezer using oldest packet date first. Keep beef in original packing and place on clean sheet pan. Allow ground beef to thaw under refrigeration. Follow HACCP guidelines for shelf placement and hierarchy.
Day of Service
1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
3. Remove products from cooler and dry storage using oldest pack date first.
a. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
4. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.
5. On clean cutting board, trim, peel, and chop onions into rough 1/8 to 1/4 inch pieces.
6. In tilt skillet, brown ground beef. Drain. Continue immediately.
7. Add beef base, onions, garlic, pepper, cumin and chili powder to ground beef. Cook for 5 minutes. As small amounts of water as needed.
8. Remove canned items from dry storage using oldest pack date first.
9. Clean top of cans before opening. Ensure that can has no dents or defects. Using, clean can opener, open can. Discard lid. Caution: Edges are sharp. Use caution when handling. Drain beans. Do not drain tomato products.
We’ve Got Your Back
Staffing shortages are the worst. But Winston’s CVap equipment can help! With features like:
• Automatic Hold
• Overnight Cooking
• Timed Startup
Your CVap is working even when no one else is. CVap will have you dishing out meals that’ll make the kiddos want to come back for seconds.
Winston is a longtime supporter of student nutrition. We’re active in SNA, SNF, and regional associations. We also proudly sponsor the annual Winston Equipment Grant, where approximately $100K in CVap equipment is donated to a deserving school system.
CHILI & GRILLED CHEESE REDO 2024
Day of Service Continued
1. Stir in tomatoes and tomato paste: mix well. Bring to a boil. Reduce heat. Cover. Simmer slowly, stirring occasionally until thickened, about 40 minutes.
2. While cooking, brew fresh coffee: or use leftover coffee, chilled.
3. Stir in cans of beans (undrained), 32 oz of coffee, and 5 cups of BBQ sauce. Cover and simmer. Stir occasionally.
4. Heat to 155 degrees F or higher for at least 15 seconds.
5. Pour into serving pans.
6. Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140 degrees F.
7. Portion 1 cup chili with 8oz. Ladle to student to provide.
CORRECTIVE ACTION HOT FOOD: All cooked food items being held for service that drop below 140 degrees Fahrenheit must be removed from service until such time as they are reheated to 165 degrees F. Any food not eaten after reheating must be discarded.
CCP: Maximum holding time is two (2) hours). Discard product after maximum holding time is reached. Do not reheat product.
Entree, 3 Cheese Grilled Cheese Scratch, 1 Sandwich Superior HS
Preparation instructions: HACCP Process #2: Same Day Service
CHILI & GRILLED CHEESE REDO 2024
Day of Service
1. Food prep areas, equipment, and utensils, to be used in recipe will be washed and sanitized prior to beginning the preparation and cooking.
2. Assemble all ingredients, utensils, etc. to be used in recipe within easy reach of prep area so that food safety can be managed more effectively as well as better control of contamination and cross contamination.
3. Remove oldest pack date first.
a. CCP: Take and record on a temperature log all beginning temperatures of refrigerated foods before beginning the recipe.
4. Wash hands thoroughly before handling food, after handling contaminated food or objects, and before switching to another step where there is an opportunity for contamination. This applies as well to before and after glove use. Use clean pair of gloves when handling raw product. Replace gloves after handling any other object.
5. Lightly spray parchment paper with butter spray and lightly sprinkle the pan with parm cheese. Lay bread slices on a clean sheet pan.
6. Lay 2 slices of American, 1 slice of Provolone, and 1 slice of swiss cheese on each bread slice then cover with a bread slice.
7. Spray sandwiches with butter spray. Lightly sprinkle tops of sandwiches with parmesan cheese.
8. Bake in 350 degree F oven until golden brown.
9. Remove product from oven. Caution! Finished product is hot. Use oven mitts when handling product to avoid injury.
a. CCP: Place product in warming cabinet until served. Ensure that hot food is held at a temperature above 140 degrees F.
10. Offer each student one (1) sandwich.
CORRECTIVE ACTION HOT FOOD: all cooked food items being held for service that drop below 140 degrees F must be removed from service until such time as they are reheated to 165 degrees F. Any food not eaten after reheating must be discarded.
CCP: Maximum holding time is two (2) hours. Discard product after maximum holding time is reached. Do not reheat.
CCP: Record time and internal temperature of completed recipe on daily log.
TAKING THE STRESS OUT OF COMMODITY ALLOCATION
MAGGIE SANNA | 2024-25 EDUCATION COMMITTEE CHAIR | SUPERIOR, WI
It feels like the school year has just begun, and already I can sense the commodity allocation approaching. I remember the first time I sat down to allocate our district’s commodity dollars—I felt like there was some trick or secret that everyone else knew. I didn’t sleep for a month, worrying about how much I might jeopardize my district with my mistakes. After numerous cycles of commodity allocation and tracking, I’ve realized there’s no secret or trick; it’s going to be okay. I’d like to share a few of my not-so-secret approaches to this annual task.
First, plan to attend this year’s Partnerships in Industry Conference in Wisconsin Dells on December 10th and 11th. We have an amazing agenda filled with experts sharing their years of experience on topics ranging from how to actually forecast a year and a half ahead to using speed-scratch techniques to ensure your diverted products are served at the highest quality.
Second, stay calm. The reality is that you can work with whatever you end up with. Did you accidentally skip a line while allocating and send all your chicken pounds to the wrong company? That’s okay! It’s a diversion option because other schools love and use those products. Reach out to your broker to learn about popular products and how they can fit on your menu. They will be thrilled to assist with your “mistake.”
Third, start tracking your usage now. Do you have a product that didn’t move at all in September? Reach out to other districts to see how they’re using it. Before I began my career as a school nutrition dietitian, I often heard people say things like, “Other districts’ students like that brand, but mine won’t eat it.” After more than a decade in the field, I no longer believe that. When we serve good food in a way that students find familiar, they will enjoy it. The brand of chicken patty is far less important to them than how we prepare and present it. Don’t give up! Keep refining your recipes until your students embrace what you have to offer.
This brings me to my fourth and final not-sosecret approach: keep your eye on the prize. These commodity dollars can directly offset your food costs, enriching all aspects of your program. Remember those benefits and get creative to make the most of them. Depending on where your program stands, spending less on food may allow you to offer higher-quality options in other areas, increase staff wages, orsimply break even and impress your boss. Try not to stress over something that is ultimately a benefit for you, our partners in industry, and the U.S. agricultural system.
As long as you stay flexible and keep an eye on your usage, you will reap the rewards that USDA commodity dollars can provide for your program. I can’t wait to see you all in December to discuss this further! When the commodity survey opens this February, we’ll be so prepared that we’ll be sleeping like babies.
For more information on beef as a nutrient-rich component of school lunch menus, visit www.beeftips.com/nutrition/k-12-school-foodservice.
FINDING INSPIRATION FOR K-12 RECIPES
A GUIDE FOR SCHOOL NUTRITION PROFESSIONALS
NICOLE LENZER | 2024-25 MEMBER SERVICE COMMITTEE CHAIR | PRESCOTT, WI
In the dynamic world of school nutrition, finding creative, nutritious, and student-approved recipes can feel like a challenge. With changing tastes, dietary needs, and cultural preferences, staying inspired is essential for School Nutrition Professionals. Whether you’re looking to enhance your menu, introduce new items, or refresh your offerings, there are plenty of resources at your fingertips. Here’s a guide to finding inspiration for your K-12 recipes.
1. Tap Into SNA Resources
The School Nutrition Association (SNA) offers a wealth of resources designed to support school nutrition professionals in creating appealing and nutritious meals for students. SNA’s Recipe Database: One of the most useful tools available on the SNA website is the Recipe & Menu Planning section, where you can find standardized, costeffective, and kid-friendly recipes. Explore dishes that meet USDA meal pattern requirements while keeping students engaged with tasty options.
The School Nutrition Magazine: Every month, SNA publishes the School Nutrition magazine filled with insightful articles, success stories, and innovative recipes. It’s a great way to see what’s trending in school cafeterias across the country and adapt them for your own program.
SNA Conferences and Webinars: Participate in SNA’s annual national conference (ANC) and regional conferences to learn from experts and network with other food service directors. Attend recipe development sessions and culinary demonstrations for fresh menu ideas. Can’t make the conferences? SNA’s webinars offer on-demand training, including new product showcases and culinary insights.
The School Nutrition Association (SNA) of Wisconsin: As a member, you have access to local resources that are specific to Wisconsin’s student needs and tastes. Our local chapters can also connect you with colleagues who have found success with specific recipes and food products.
2. Leverage Social Media Platforms
Social media has become a goldmine for recipe inspiration. Following school nutrition pages, chefs, and food bloggers can offer fresh ideas and highlight new trends in the food world. Here are some great platforms to follow:
Instagram: Follow hashtags like #schoollunch, #schoolnutrition, and #kidfriendlyrecipes to discover new ideas. You’ll find vibrant posts from other school nutrition professionals, food brands, and culinary experts who focus on child nutrition. Accounts like @schoolnutritionassoc, @kidapprovedmeals, and @k12recipes offer valuable insights into what’s working in other school districts.
Facebook Groups: Join groups like “School Nutrition Networking,” or “K-12 Menu Ideas & Resources” to
exchange ideas with peers. These groups are full of discussions around recipes, menu planning tips, and even creative ways to meet USDA guidelines.
Pinterest: Create a Pinterest board to collect recipes that appeal to your students. Search for boards on school lunches or child nutrition, and save your favorites. This is especially helpful when looking for themed meals or seasonal dishes. Boards such as “Healthy School Lunches” or “Kid-Friendly Meals” are packed with colorful and fun options.
FINDING INSPIRATION FOR K-12 RECIPES
3. Collaborate with Industry Partners
Don’t forget about your industry partners! Food distributors and manufacturers often have their own recipe collections and meal solutions tailored to K-12 school programs. Some may offer webinars, recipe contests, or sampling events where you can explore new products and ideas.
Vendor Resources: Many companies that specialize in K-12 food service, like Tyson, General Mills, or Jennie-O, have dedicated recipe sections on their websites. These recipes are designed to meet USDA guidelines while keeping kids interested in healthy eating.
Culinary Demos & Sampling Events: Attend food shows or invite industry partners to demonstrate products in your kitchen. These events often lead to discovering new, creative uses for familiar products or finding new ingredients to incorporate into your menu.
4. Involve Your Students
Your students can be a fantastic source of inspiration! Engaging them in the menu development process can lead to higher participation and satisfaction. Here are a few ways to involve students:
Taste Testing Events: Organize taste tests with students to gauge their reaction to new recipes before they hit the menu. This allows you to see what works and what doesn’t directly from your audience.
Student Advisory Committees: Some schools have set up student advisory groups that regularly provide feedback on meal choices. Consider implementing this approach to make informed decisions on what will appeal to your student population.
Theme Days & Recipe Contests: Host theme days or recipe contests where students submit their ideas. You’d be surprised how creative kids can be! Whether it’s a “Build Your Own Taco” day or a studentdesigned salad bar, these activities can inspire new menu items.
5. Inspiration from Food Trends
Keeping an eye on food trends can also be a powerful way to find fresh ideas that your students will love. Here are some trends to keep in mind: PlantBased and Vegetarian Options: With more families interested in plant-based eating, try experimenting with veggie-forward recipes. Dishes like black bean burgers, lentil tacos, or quinoa bowls are both nutritious and trendy.
Global Flavors: Kids are more open to new flavors than ever before. Explore recipes inspired by global cuisines, such as Mediterranean-inspired pita sandwiches, Asian stir-fries, or Mexican street food.
Snackable Meals: Mini-meals or “snackable” lunches are becoming more popular. Think bento boxes with an assortment of fruits, veggies, proteins, and whole grains. It’s a fun way to present a variety of healthy options.
6. Collaborate with Local Chefs or Culinary Schools
Partnering with local chefs or culinary schools is a unique way to bring fresh culinary perspectives into your cafeteria. Many chefs are eager to contribute to the community by working with school food service teams. They can help revamp existing recipes or create new ones with local ingredients.
Final Thoughts
Finding inspiration for K-12 recipes doesn’t have to be a solo endeavor. Whether you’re tapping into SNA resources, connecting with peers online, or exploring new trends, there are countless ways to keep your menu fresh and exciting. By continuously learning, collaborating, and experimenting, you’ll keep your students excited about healthy eating and ensure your program’s long-term success.
K-12 Foodservice Solutions
RECIPE REVOLUTION 24\25 MEAL TRENDS
JENNY THORKILDSON | 2024-25 INDUSTRY REPRESENTATIVE | MADISON, WI
As we look ahead to the 2024-2025 school year, various trends are emerging in school food programs that reflect evolving dietary preferences, health awareness, and sustainability efforts. To grow school nutrition programs, it is essential to experiment with recipes and menu components.
Here are some key trends to consider when experimenting with recipes this year:
1. Plant-Based Options: The continued emphasis on plant-based meals, including more beans, lentils, whole grains, and vegetables, catering to vegetarian and vegan diets is continuing to grow. As a result, the USDA has implemented key changes to support demands.
In fact, starting July 1, 2024, beans, peas, and lentils can count towards both the “meats/meat alternates” and the weekly vegetable subgroup requirements as long as they are being served alongside additional vegetables to meet meal component requirements.
Nuts and seeds can also now fulfill the entire “meats/meat alternates” component, whereas before they could only fulfill half the component. These are positive changes that will better support students with various dietary preferences or needs, while encouraging a greater variety of protein sources in school meals.
2. Culturally Relevant Cuisine: Schools are incorporating more diverse cuisines that reflect the backgrounds of students, introducing dishes from various cultures to promote inclusivity and broaden palates.
In Wisconsin, we have seen rapid growth in our Hispanic and Asian populations. This growth is contributing to evolving meal patterns in our K12 segments. In addition, we are starting to see larger demands for Halal offerings within in our lunch programs.
3. Sustainable Sourcing: Focus on locally sourced and seasonal ingredients to support sustainability efforts and reduce carbon footprints. Farm-to-school programs will continue to gain in popularity. Wisconsin is no stranger to supporting local farmers, and schools are taking it to a whole new level while making sure to emphasize their efforts by marketing to their student population.
4. Flavor Profiles: Exploration of bold flavors, spices, and herbs to make healthy meals more appealing, especially to older students.
School industry partners are hearing increased demands for more ethnic food options and are creating products to support the evolving flavor demands of students. Whether it is a mango yogurt or a traditional masala curry sauce, food manufactures are delivering new items to help meet student wants and needs.
5. Flexible Meal Components: Allowing students to customize their meals (e.g., salad bars, build-your-own grain bowls) to increase engagement and satisfaction. Food stations are popping up in the cafeterias of many secondary education buildings and increasing program participation.
Meals being consumed on the go among high schoolers are on the rise and food service directors are getting creative to help meet the needs of their active/ busy students. Bento boxes, sandwiches and salad recipes are seeing an uptick in demand.
RECIPE REVOLUTION 24\25 MEAL TRENDS
6. Snacks and Sweets
Reimagined:
Healthier snacks and desserts made with natural sweeteners or fruit-based ingredients are key focuses as impending added sugar regulations are on the minds of directors across the US. Recipes and menu options are sure to change as the school year continues.
7. Allergy-Friendly/ Food Sensitivity
Choices: Increased attention to allergen-free options, ensuring that meals cater to students with food allergies or sensitivities. Families are becoming more active consumers and seeing a need to modify diets to improve overall health. Schools are seeing an increased demand for NF, DF, GF, VG, and VEG diets. These requests increase as students age through the school system and determine their own sense of self.
These trends aim to create healthier, more enjoyable school meals while addressing the diverse needs and preferences of students. Changes being made promote inclusivity within the meal programs. The prioritization of nutrition, ethnic foods, and sustainability is allowing schools to not only feed students but to also educate them on the importance of healthy, responsible eating.
Catering to new trends is often a barrier for many districts still struggling with staffing issues. Please rely on your industry partners to help with recipes, ideas, samplings and more. We are always here to help.
FINDING INSPIRATION
THE JOURNEY OF SCHOOL NUTRTION PROFESSIONALS
CAITLIN HARRISON | 2024-25 LEGISLATIVE COMMITTEE CHAIR | PRESCOTT, WI
In the busy world of school nutrition, the role of nutrition professionals goes far beyond simply serving meals. They are educators, advocates, and innovators, shaping the habits of the next generation. But where do you find your inspiration to create nutritious, appealing, and culturally responsive meals? In this article, we look into the sources of inspiration for school nutrition professionals and how these influences shape your daily work.
1. Personal Experiences and Backgrounds
As a school nutrition professional, we often draw inspiration from our own life experiences. A childhood filled with family dinners or a mother who was a passionate cook can ignite a lifelong love for food and nutrition.
Personal experiences often highlight the importance of nutritious meals, prompting us to ensure that every student has access to healthy food options, regardless of their background.
2. Culinary Trends and Innovations
Staying updated with culinary trends is crucial for school nutrition professionals. Inspiration can be found in the latest food movements, such as plant-based diets, local sourcing, and global cuisines. The importance of food sustainability has pushed us to integrate more organic and locally sourced ingredients into school menus.
3. Collaboration with Stakeholders
Collaboration plays a vital role in the work we do each day. Working alongside teachers, parents, and local farmers can spark innovative ideas that lead to more effective programs. What connections do you have each day that could spark a new idea?
4. Attending Networking, Conferences and Professional Development Opportunities
Staying informed about the latest in nutrition and health is another significant source of inspiration. Our members engage in a variety of ways to continue to learn and better serve our students. SNA-WI has so many opportunities
for professional development, including conferences, our Growing Leaders Series with Joe Pettit, our Mentor Program and more!
5. Student Feedback and Engagement
At the heart of school nutrition are the students themselves. Feedback from students can be incredibly inspiring, guiding input to menus, introducing new dishes, or enhancing the overall dining experience. Creating opportunities for student input fosters a sense of ownership over their food choices, ultimately leading to healthier eating habits.
6. Community and Cultural Influences
Every community has its unique culture, traditions, and dietary preferences. Where can you find inspiration in these local customs, to create menus that reflect the community’s diversity. By incorporating culturally relevant foods, they promote inclusivity and respect for students’ backgrounds.
Conclusion: The Art and Science of Inspiration
The work of school nutrition professionals is a blend of art and science, driven by personal passion, collaboration, and a deep commitment to the well-being of students. From personal experiences to community engagement, sources of inspiration are as varied as the meals you serve. By continuallyseeking new ideas and remaining responsive to the needs of your students, these professionals play a crucial role in promoting lifelong healthy eating habits. Through your dedication, you not only nourish bodies but also inspire minds—creating a healthier future for all!
STATE LEGISLATIVE UPDATES FOR SNA-WI
NATHAN BUTZLAFF | HOVEN CONSULTING, LOBBYIST
In every even-numbered year, after the conclusion of the two-year state legislative session, SNA-WI decides which state legislators were leaders during that session on issues related to school meals and nutrition in general. Earlier in 2024, SNA-WI selected state Representative Scott Krug (R-Wisconsin Rapids Area) and state Senator Chris Larson (D-Milwaukee) as SNA-WI Legislators of the Year.
Rep. Scott Krug
Representative Krug was named a 2024 SNA-WI Legislator of the Year due to his strong leadership in working towards increasing state funding in the fiscal year 2023-2025 state budget for school districts that serve breakfast. In addition, he introduced Assembly Bill 645, which would have allowed county governments to provide assistance to non-profit organizations that operate food relief programs. Finally, he co-authored AB1013 and co-sponsored SB948, both of which create a statewide healthy food incentive program. The Governor signed AB1013 into law on March 25.
On July 1, then-SNA-WI President Bobbie Guyette presented this award to Rep. Krug at the SNA-WI Annual Meeting in La Crosse.
Senator Chris Larson
Senator Larson was named a 2024 SNA-WI Legislator of the Year due to his leadership in introducing Senate Bill 720 and co-sponsoring Assembly Bill 754, both of which would provide healthy school meals free of charge to all students in Wisconsin. In addition, he co-authored Senate Bill 948 and co-sponsored Assembly Bill 1013, both of which create a statewide healthy food incentive program. The Governor signed Assembly Bill 1013 into law on March 22.
SNA-WI Legislative Committee Chair Caitlin Harrison presented this award to Senator Larson on August 14 at Fernwood Montessori School in Milwaukee.
STATE LEGISLATIVE UPDATE FOR SNA
Build a Relationship with Your State Legislator by Providing a School Food Service Tour!
In our mission to educate state legislators on school nutrition, SNA-WI continues to work towards bringing state legislators to schools statewide to experience the school nutrition profession firsthand. With that in mind, we strongly encourage you to invite state representatives and state senators to attend a breakfast or lunch service at your school.
Now that the election season is over but the new legislative session has not yet started, now is a great time to reach out to the state representative and state senator whose legislative districts include the school where you are employed and ask if they will come to your school to attend a meal service. This would allow them to experience an overview of food preparation and service, as well as obtain an insight into how your school crafts menus. Feel free to cut-and-paste this email template when emailing your legislators or use it as a script when you contact the legislator’s office.
If you don’t know which state legislators represent the school where you are employed, or do not have their email address or phone number, simply CLICK HERE, select the 2024 Assembly and Senate maps, and type the address of the school where you are employed in the upper right corner text box. Remember to contact both the state senator and state representative for your school’s address.
Thank you for advocating for SNA-WI, your profession, and the students you serve.
November General Election Results - Highlights
The results of the November 5 general election once again show how Wisconsin is indeed a purple state. While Wisconsinites narrowly voted to elect former President Donald Trump, a Republican, to the Presidency, our state’s voters also re-elected Democrat Tammy Baldwin to the U.S. Senate. This is a situation that has not occurred in Wisconsin in over half a century.
In the State Assembly and Senate, the current Republican majorities lost a total of 14 seats – 10 in the Assembly and 4 in the Senate. It was expected that Republicans would lose seats in both chambers of the Legislature, but not enough to lose the majority – which is what happened. This was due to the fact that new legislative districts were put in place earlier this year.
The following are highlights from the two federal races of note – the race for President and for U.S. Senate:
President
In a race that many observers thought might take several days to finalize, former President Donald Trump prevailed in the nationwide electoral college count over incumbent Vice President Kamala Harris. The Wisconsin results are as follows:
Former President Donald Trump (R): 49.7%
Vice President Kamala Harris (D): 48.8%
STATE LEGISLATIVE UPDATE FOR SNA
U.S. Senate
For much of 2024, incumbent U.S. Senator Tammy Baldwin held a 5-10% lead over challenger Eric Hovde in the election polls. As the November election got closer, the polls tightened considerably. The results are as follows:
U.S. Senator
Tammy Baldwin (D): 49.4%
Eric Hovde (R): 48.5%
State Assembly
Currently, there is a 64-34 Republican majority in the state Assembly, with one vacant seat in a majority Democratic district in the city of Milwaukee. All 99 Assembly seats were up for election this year.
On Election Day, Republicans won 54 Assembly races, which gives them the majority for the 2025-2026 legislative session. Assembly Republicans now will have 10 fewer seats than they did during the 2023-2024 legislative session. Democrats won 45 Assembly races.
State Senate
At this time, Republicans have a supermajority in the state Senate, with 22 senators, while Democrats have 10 senators, with one vacant seat in a heavily Democratic district in the city of Milwaukee. Roughly half of the senate seats are up for election every two years. As such, 16 of the 33 Senate seats were up for election this year.
The final result in the Senate is that Senate Republicans lost 4 Senate seats, bringing their majority down from 22 seats to 18 seats for the 2025-2026 legislative session. Democrats will have 14 seats in the Senate.
The following incumbent senators lost their bid for re-election:
Senate District 8 – Northern Milwaukee Suburbs
Jodi Habush Sinykin (D): 50.8%
Sen. Duey Stroebel (R): 49.3%
Senate District 8 – Southcentral Wisconsin North of Madison (and a portion of Madison)
Sarah Keyeski (D): 51.1%
Sen. Joan Ballweg (R): 48.9%
STATE LEGISLATIVE UPDATE FOR SNA
State Legislative Leaders Elected
In early November, Republicans and Democrats started to vote internally on their respective leadership teams. The following are the newly selected leaders, as of November 14:
Assembly Majority Caucus Sergeant at Arms – Treig Pronschinske (R-Mondovi)
Assembly Democrats
Media reports indicate that Assembly Democrats will hold their leadership elections on Tuesday, November 19.
EVENTS IN SNA-WI
ARE YOU REGISTERED?
The 2024 Fall Partnerships in Industry Conference will be held on December 10-11, 2024 at the Glacier Canyon Lodge - Wilderness Resort at Wisconsin Dells, WI. Join us for two full days of learning, sharing ideas, building relationships, a peer-to-peer networking.
Conference highlights will include DPI training, Networking in Nutrition: Industry Connections Show, Networking Reception, USDA New Regulations information from the Bell Institute of Health, a Processor Panel, Forecasting Workshop, and much more! Take a quick sneak peak at the schedule here and get your registration in today!
Conference Schedule
Tuesday, December 10
7:30 am - 4:00 pm
Registration
7:45 - 8:45 am Breakfast
8:45 - 9:15 am Welcome & General Session
9:00 am - 12:00 pm Exhibitor Setup
9:15 - 9:30 am Break
9:30 - 10:30 am
Maximizing Your Equipment: How to Make Your NonScratch Items Taste Like Scratch
Irene Pawlish
9:30 - 10:30 am
DPI Training: USDA Foods Deep Dive Panel Discussion
10:30 - 11:00 am Break
11:00 am - 12:00 pm
Quality Convenience Products Done Right
Irene Pawlish
11:00 am - 12:00 pm
DPI Training: USDA Donated Foods Deep Dive Panel Discussion
12:00 - 1:00 pm Lunch
12:30 - 1:30 pm
Growing Leaders session
Joe Petit
1:30 - 4:30 pm
Networking in Nutrition: Industry Connections Show
5:00 - 7:00 pm
Networking Reception
Wednesday, December 11
8:00 am - 2:30 pm Registration
8:00 - 9:00 am Breakfast
9:00 - 10:00 am
General Session I: USDA New Regulations with Bell Institue of Health
10:00 - 10:15 am Break
10:15 - 11:15 am Breakout Sessions
11:15 - 11:30 am Break
11:30 am - 12:30 pm
General Session II: Processor Side of Selling Panel
12:30 -1:00 pm Lunch
12:45 - 1:45 pm General Session III
1:45 - 2:00 pm Break
2:00 - 2:45 pm Breakout Sessions
2:45 - 3:00 pm
Conference Closing/ Remarks
*schedule set to change
THE IMPORTANCE OF SPICE IN NATIONAL SCHOOL LUNCH
FLAVOR, NUTRITION, AND CULTURE
STACY NELSON | 2024-25 PRESIDENT-ELECT | MENOMONIE, WI
The National School Lunch Program (NSLP) aims to provide nutritious,balanced meals to students across the country. While the focus is often onessential nutrients like proteins, grains, and vegetables, one vital component that can elevate these meals is spice. Integrating a variety of spices into school lunches not only enhances flavor but also supports health, encourages culinary exploration, and reflects diverse cultures. Let’s delve into the importance of spice in the NSLP and how it can transform lunchtime for students.
Enhancing Flavor and Appeal
One of the primary benefits of using spices is the enhancement of flavor. Many children may be hesitant to try new foods, especially vegetables or whole grains, if they lack taste. Here’s how spices can help:
Boosting Nutrition
Improved Taste: Spices like cumin, paprika, and garlic powder can make dishes more appealing, encouraging kids to enjoy their meals.
Variety: A well-seasoned meal can prevent monotony, making lunchtime exciting and helping students look forward to their meals.
Cultural Appeal: Incorporating spices from different cuisines can introduce students to new flavors and inspire interest in global culinary traditions.
Example: A simple legume offering can be transformed with a sprinkle of seasoning, turning a mundane dish into a flavorful feast.
Many spices are not just flavorful but also packed with health benefits. Incorporating a variety of spices can enhance the nutritional profile of meals served in schools:
Antioxidants: Spices like turmeric, cinnamon, and oregano are rich in antioxidants, which can help combat oxidative stress.
Anti-inflammatory Properties: Ingredients such as ginger and garlic have anti-inflammatory effects that may contribute to overall health.
Digestive Health: Spices like cumin and fennel can aid digestion, helping students feel better and focus on their studies.
Pictured (Left) Taco Pinto beans: Menomonie School Nutrtion
FLAVOR, NUTRITION, AND CULTURE
Example: Incorporating chili powder into your dishes can deliver a surprising burst of flavor along with added health benefits.
Pictured (Left)Cuban Chicken w/Black Bean Quinoa & Chili Spiced Bananas and Mango: Menomonie School Nutrtion
Encouraging Culinary Exploration
Introducing spices in school lunches encourages students to explore different cuisines and cooking techniques, fostering a sense of culinary curiosity:
Culinary Skills: Teaching students how to use spices can empower them to experiment in their own kitchens, building lifelong cooking skills.
Cultural Awareness: Exposure to spices from around the world promotes appreciation for diverse cultures and traditions, broadening students’ horizons.
Creative Cooking: Students can learn to create their own spice blends, giving them ownership over their meals and encouraging creativity.
Example: A “spice of the month” program could allow students to taste and learn about a new spice, experimenting with it in different dishes throughout the month.
Practical Tips for Implementation
Schools can take several practical steps to incorporate more spices into their meal program:
Spice Rotation: Introduce a variety of spices on a rotating basis to keep meals exciting and fresh.
Spice Education: Provide brief education on the spices being used—where they come from, their health benefits, and how to use them.
Involve Students: Create opportunities for students to suggest spices or recipes they’d like to try, fostering a sense of community and engagement.
Spice is an essential component in the National School Lunch Program that goes beyond mere flavor enhancement. By incorporating a variety of spices into school meals, we can improve the taste and nutritional quality of food while fostering cultural appreciation and culinary exploration among students. As we work towards meal equity and the well-being of our youth, let’s embrace the vibrant world of spices to transform school lunches into delicious, nutritious, and engaging experiences. Together, we can make lunchtime a flavorful journey that nourishes both the body and the mind.
Pictured (Above) Pork Bahn Mi w/Slaw Menomonie School Nutrtion
