GETTING STARTED: CHANGE MANAGEMENT, MENU DESIGN, AND PROCUREMENT 2025
PLANT-BASED SCHOOL LUNCH COHORT PHASE 2 GUIDE
Getting Started
Building a Strong Foundation for Plant-Based Menu Success
Adding more plant-based meals to your menus doesn’t have to be overwhelming. This section is designed to help you start where you are, whether you're building from scratch or making simple swaps. You'll find guidance on designing balanced, appealing menus, tips
Start Where You Are:
Identify opportunities for easy swaps that maintain familiarity and ease the transition.
Build on Your Current Menus
Find opportunities for easy swaps
Swap familiar favorites Use plant-based versions of popular items like chicken nuggets, hot dogs, and burgers
Use beans and lentils as go-to proteins Replace ground beef in chili, spaghetti, sloppy joes, burritos, and tacos with seasoned lentils or beans
Make behind-the-scenes swaps
Use egg replacers and plant-based milks in baked goods
Choose vegetable or mushroom broth instead of chicken broth
Try plant-based at breakfast Serve soy milk with cereal, in smoothies, or as an ingredient in recipes
Start simple with familiar foods
Try meat alternatives in familiar recipes Use plant-based versions of popular items like nuggets, patties, and burgers
Replace chicken nuggets with plant-based nuggets in wraps, salads, and entrées
Swap beef burgers for black bean or veggie burgers
Use plant-based sausage in breakfast dishes
Trade meatballs for plant-based versions in pasta, subs, or grain bowls
Replace familiar ground beef recipes with plant-based crumbles
Use blended dishes as a bridge
Start with a mix Combine plant-based proteins like beans, lentils, or tofu with animal proteins - for example, chili made with 50% ground beef and 50% beans
Adjust over time Gradually increase the ratio of plant-based ingredients while reducing meat content
Aim for a full transition With each adjustment, move closer to a fully plant-based version that’s just as satisfying and well-loved
Reimagine legumes/beans as the hero
Make legumes the hero Design meals where beans, lentils, and chickpeas shine as the main event
Swap meat crumbles for plant-based proteins Use seasoned beans, lentils, or tofu to create familiar favorites in a healthier, climate-friendly way
Elevate vegetables and grains Combine hearty grains and colorful veggies, beans, and/or legumes to create balanced, craveable meals that stand on their own
Incorporate entrees that are naturally plant-based to avoid the perception that something is “missing” (ex Falafel, potato Indian curry, chickpea curry)
Consider the Whole Picture
As you begin integrating more plant-based options, consider these foundational factors to ensure a smooth and successful rollout.
Kitchen Capacity
Evaluate your team’s ability to prepare, store, and serve new menu items
Equipment and storage availability
Heat & serve, semi-scratch, or scratch cooking capabilities
Shelf space for dry and canned goods
Cooler/freezer space for fresh and frozen products
Labor availability and staff training needs
Menu cycle fit and need for supplementary ingredients
Inventory of available seasonings and spices
Population Demographics & Preferences
Align meals with the needs and tastes of your school community
Cultural relevancy of recipes (e g , curries, tacos, bolognese, stews)
Religious or ethnic dietary considerations (e g , kosher, halal)
Student preferences and familiarity with ingredients
Health or medical dietary needs (e g , allergies, sodium, cholesterol)
Procurement
Understand your sourcing options and supplier capabilities
Current supplier/distributor product availability
Access to staple items (beans, legumes, tofu, grains) vs readymade meals
Consider ease of sourcing vs preparation complexity
Whole ingredients like beans or tofu are often easier to source and more affordable, but may require more prep time
Explore additional options through resources like PlantBasedVendors com
Maximize Impact Across the Menu
Small changes in multiple places can lead to big shifts in health, taste, and sustainabilitywithout overhauling your entire menu at once.
Add Plant-Based Proteins to Different Stations
Incorporate plant-based options that meet M/MA requirements
Salad Bar
Offer bean salads, falafel, crispy roasted chickpeas, quinoa or marinated tofu as protein-rich toppings
Sandwich Station
Use hummus, mashed avocado, tzatziki, tahini, or white bean spread in place of mayonnaise or deli meats and serve with a side of three bean salad (or other bean/legume side)
Pizza Station
Add hearty veggie toppings (like mushrooms, spinach, or peppers)
Try dairy-free cheese or a cheeseless option with bold sauces and flavorful veggies
Reduce Pre-Packaged Sides and Snacks
Keep grab-and-go fresh and whole
Swap chips for oven-baked potato wedges or seasoned sweet potatoes
Replace packaged snacks (like fruit gummies or crackers) with:
Fresh fruit
Whole grain crackers
House-made energy bites or whole-grain granola
Reduce Processed Foods
Center meals around whole ingredients
Use whole grains (brown rice, quinoa, whole wheat pasta or bread) instead of refined grains
Prepare sauces and dressings in-house with simple ingredients like olive oil, herbs, and lemon juice
If/when possible, choose whole food proteins (lentils, beans, tofu) instead of ultra-processed products
Offer fresh or frozen vegetables in place of options that contain added sodium, preservatives, and sugar
Best Practices & Beliefs
Successfully introducing more plant-based meals isn't just about what's on the plate It's also about how we present the food, promote new choices, and involve others in the process. The strategies below reflect insights from school nutrition leaders across the country. They are grounded in real-world experience and a shared belief that students benefit from nutrient-dense meals that are not only delicious but also welcomed with curiosity and excitement These best practices can help create a supportive environment where plant-based options thrive
Avoid side-by-side comparisons
When introducing plant-based options, avoid placing them next to familiar favorites like chicken nuggets or cheeseburgers
Students are more likely to stick with what they know when given clear choices
Instead, feature plant-based meals on their own to give them the best chance to stand out and succeed.
Highlight these meals as exciting options in their own right, not just alternatives
Use thoughtful menu design
Place the plant-based option first on the menu to subtly encourage selection
Use clear, appealing symbols or icons to indicate vegetarian and/or vegan dishes
Make plant-based meals easy to spot and inviting through layout, design, and descriptive language
Small design choices can make a big impact on what students choose
Use exciting, appetizing descriptions
Use descriptive language that highlights flavor, texture, and appeal ("zesty taco bowl," "crispy BBQ wrap," "hearty veggie chili")
Focus on what makes the meal delicious and satisfying, not what it lacks
Avoid terms like vegan, vegetarian, meat-less, or meat-free in order to appeal to a wider audience
Choose words that create excitement and curiosity - especially for students who may be trying something new
See the section on Effective Messaging for more ideas and examples
Feature plant-based meals with enthusiasm
Use positive language to spotlight plantbased meals as exciting and desirable choices
Emphasize their vibrant colors, delicious flavors, and the benefits they bring - like energy, focus, and feeling good
Present them as something students can look forward to, not just as a substitute
Your team’s enthusiasm helps shape perceptions - when you ’ re excited, students are more likely to give new meals a try
Best Practices & Beliefs
Be persistent, especially with younger students
Children often need to try a new food several times before they learn to enjoy it
Don’t be discouraged if a dish isn’t a hit the first time – repetition builds familiarity
Try offering the meal in a different format or with new, exciting descriptions
Keep experimenting and allow time and opportunity to develop a taste for new foods.
Involve students, team, school community and parents
Engage your whole school community to build shared excitement and support for plantbased meals
Involve the nutrition team early in taste testing to build buy-in, foster a sense of ownership, and empower staff to contribute insights that shape successful menu changes
Invite the school staff to try new plant-based dishes before they’re served to studentsthis builds confidence and enthusiasm
Encourage students, teachers, and parents to share feedback, suggest ideas, or participate in taste tests
Creating a sense of ownership across the community helps ensure lasting success
See the section on Creating Buy-In for more strategies
Conduct taste tests
Give students the chance to try new plant-based meals in a fun, low-pressure setting
Involve them in the process to build excitement, ownership, and openness to new foods
Use simple voting tools like thumbs up/down, stickers, or comment cards to gather feedback
Create a QR code that older students can use to easily submit feedback
See the section on How to Taste Test for tips on planning and running effective taste-testing
Encourage and incorporate feedback
Invite students, staff, and families to share their thoughts on new menu items
Show that their input matters by making adjustments based on what you hear This helps build trust and creates a more positive, responsive dining experience for everyone
Stay flexible and optimistic
Small tweaks can lead to big wins over time - don’t be afraid to experiment
Celebrate progress, even if it’s gradual, and keep a positive outlook throughout the process
Your attitude sets the tone Flexibility and optimism can make the transition smoother and more enjoyable for everyone
Menu Design for Optimal Appeal
When designing a menu, consider how you may boost the appeal of plant-based options For example, focusing on sensory experience, the presentation, and the ease of eating the dish can make a big difference in whether a student chooses, eats, and enjoys the dish or not. Here are some things to consider when designing your menu.
Fork or finger ready for easy eating
Bite-sized and fork-friendly foods are easier to eat, not awkward, or overly messy. This seemingly small detail can have a big impact on a student’s experience Some students report that insufficient time to eat is a key reason for not participating in the school lunch program Ensuring that foods are easy to eat can go a long way in boosting participation and reducing waste something as simple as serving oranges in quarters can make a big difference
As an example, instead of a large piece of roasted eggplant, offer it diced or in thin strips For leafy greens, ensure they are chopped or torn into appropriate sizes for your students. You play a role in making the eating experience effortless and enjoyable!
Vibrant, contrasting colors to boost intrigue
Highlight and make visible the most desirable part of the dish
Use vibrant and contrasting colors to make the dish pop. Consider ingredient colors when designing a dish We eat with our eyes first! Think about how to combine ingredients to create visual excitement A dish featuring deep purple cabbage, bright orange carrots, and vivid green cilantro will inherently be more appealing than one with muted tones
Whether it’s a topping, crumble, glaze, or a sauce, position these elements prominently on the dish. If a dish features a creamy sauce, crispy toppings, or delicious glaze, make sure they’re added to the dish in a way that catches the eye, rather than hidden beneath other ingredients.
Menu Design for Optimal Appeal
Vary preparation techniques and textures
Plan the menu with varied preparation techniques to provide different textures of plant-based ingredients
Texture is often overlooked but crucial for a satisfying meal
Slice or cut raw produce
Research shows that students are more likely to select and consume sliced or cut produce as opposed to whole produce For example, cut oranges into quarters or offer pre-sliced apples. Slicing and cutting can enhance visual appeal and aroma, and shows more preparation and care. This is especially important at the salad bar!
Halal and Kosher Meals
One major benefit of plant-based meals is that they can be made both kosher and halal, since they avoid common restrictions like mixing meat and dairy (kosher) or including pork and non-halal meat (halal) By offering plant-based options, schools can provide healthy, sustainable, and culturally inclusive meals that work for a diverse range of students
Allergies and Special Diets
Halal and Kosher Meals
Plant-based meals make it easier to accommodate students with food allergies and special diets Plant-based meals can be a great option for students with dairy, egg, or other common food allergies, as well as those with dietary restrictions for health or personal reasons By including more plant-based choices, schools can provide safe, nutritious, and inclusive meals, ensuring that all students have access to food that meets their needs
Plant-Based Milks
There are many types of plant-based milk, including almond, oat, coconut, and soy. Currently, soy and peaprotein milks are the only options that qualify as part of a reimbursable meal. To provide a fully plantbased option, consider offering soy or pea-protein milk on days when plant-based meals are served
Plant-Based Products
Sourcing and Serving Plant-Based Options
Plant-based products are more accessible and versatile than ever, making it easier to meet student needs and nutrition goals In this section, you’ll find guidance on procurement strategies, product usage tips, and simple ingredient swaps that work in school kitchens From fiber-rich proteins to creditable entrées, we ’ re here to help you navigate plant-based menu planning with ease
Plant Proteins
Versatile Options for School Menus
Credits as M/MA Beans
Replaces:
Chicken, Ground Beef, Pork, Sausage/ Bacon
Preparation: Bake, Stew, Blended Dishes
Meal Ideas: Patties, Wraps, Chilis, Bowls Stews Salads
Credits as M/MA
Replaces: Chicken, Bacon
Preparation: Grill, Bake, Pan-Fry, Stew, Stir Fry, Air-Fry
Meal Ideas: Kebabs, Prepared as Bacon, Wraps, Sandwiches, Buddha Bowls, Salad Toppings
Nuts & Seeds
Credits as M/MA
Replaces: Chicken, Beef, Pork, Eggs, Cheese, Dairy Tofu
Preparation: Grill, Bake, Pan-Fry, Stew, Stir Fry, Air-Fry, Blended
Meal Ideas: Stir fried, Kababs, Curries, Sandwiches, Nuggets, Scrambles, In Smoothies
Credits as M/MA
Replaces: Pork (eg bacon crumble)
Preparation: Bake, Stir-Fry, Blended Dishes
Meal Ideas: Stir fries, Salad Toppings, Blended into Mixed Dishes
Credits as Grain
Replaces: Rice, Couscous
Preparation: Steam, Bake, Stew, Stir Fry, Blended Dishes
Meal Ideas: Stir fries, Patties, Wraps, Bowls, Salads, Use as a Binder
Tempeh
Quinoa
Plant-Based Products on the Menu
Example Swaps & Substitutions
Chili Con Carne
Meatloaf
Hearty Stew
Chicken & Rice
Burgers
Tacos & Burritos
Mac & Cheese
Tuna or Egg Salad
Scrambled Eggs
Lentils, beans, peas, or PB crumbles instead of ground beef.
Lentils, chickpeas, or a mix of beans and oats as the base, with flaxseed meal as a binder.
Tempeh, beans, lentils, or peas instead of beef or chicken. Use vegetable broth in place of beef or chicken broth.
Chickpeas, marinated tofu, or PB Chicken. Serve with brown rice and vegetables.
Black bean patties, lentil burgers, mushroom-blended burgers, or PB patties.
Black beans, lentils, walnuts, or PB crumbles with taco seasonings.
Cashew or nutritional yeast-based cheese sauce, ready-made PB Mac & Cheese.
Replace protein with chickpeas, extra firm tofu, or PB egg product, substitute PB mayonnaise.
Firm tofu or chickpea flour to make scramble with spices like turmeric and nutritional yeast.
Sourcing Products
Simple tips and resources to help your team easily source plantbased products and ingredients for your program.
Plant-Based Product & Vendor Directory
Find what you need
- fast!
Looking for plant-based products that work in schools?
Balanced’s Plant-Based Vendor Directory is the most extensive directory of fiber-rich, plantbased items for institutional food service
Search by protein type, brand, or K–12 creditable
Connect directly with vendors and request samples
Discover new favorites or reliable staples
Visit plantbasedvendors.com to get started.
Connect Directly with Vendors
Reach out to plant-based food companies to learn about their K–12 offerings, pricing, and distribution options Many are eager to work directly with schools and can provide helpful guidance
Request Samples for Taste Testing
Before committing to a new product, ask for samples so your team - and your students - can try them Many vendors are happy to provide samples to support menu development and student feedback
Ask for School-Friendly Recipes
Don’t reinvent the wheel. Many plant-based companies offer recipes, prep tips, and menu pairings tailored to school food service that meet USDA guidelines and student preferences
Use a Centralized Directory
Save time by using tools like PlantBasedVendors com to search for products by brand, category, or K–12 creditability These directories help you compare options and connect with vendors quickly
Start with Familiar Formats
Look for products that mimic items students already love - like nuggets, burgers, tacos, or pasta Swapping in plant-based versions of familiar favorites can ease the transition and increase student acceptance
Next Steps Getting Started
☐ Reflect on Where You Are
Take a moment to review your current menu offerings Are there easy opportunities to replace animal-based proteins with plant-based alternatives? Think simple swaps like bean burgers, veggie nuggets, or lentil patties
☐ Explore Deeper Menu Possibilities
Look beyond basic swaps – are there familiar favorites (like tacos, pasta dishes, or meat sauces) that could be reimagined using plantbased crumbles or other plant-based protein alternatives?
☐ Connect with Your Distributor
Reach out to your food distributor to learn which plant-based items they currently offer. Understanding what’s available can spark new ideas and ease the transition.
☐ Use Samples to Spark Interest
Make the most of your sample products! Try them out in your kitchen, develop new recipes, and taste test with your team Involving your staff early is a powerful way to build support
☐ Get Ready for the Next Cohort Meeting
Come prepared to share what you've learned, what worked, and what questions you have Your ideas and experiences can inspire others – and your questions can unlock helpful guidance from the group