M a t e r i a l s & R e s o u r c e s I L L
W e e k - b y - W e e k T i m e l i n e
B u i l d i n g B u y - I n
R e c i p e s
Q u i c k R e f e r e n c e G u i d e s
Easy-Access Linked Articles
Inspirational and Informative Articles
Week Headlines
Pre-Pilot Review
- Review Packet
- Menu Analysis
- Begin Planning
Week 1
Planning
- Create excitement with your team, explaining why, what, and when
- Recipe Selection
Week 2
Procurement
- Procurement processes
- Prep marketing
- Prep taste-testing
Week 3
Promotion & Marketing
- Post posters, flyers, social media posts
- Have why session with school staff
- Taste test with school staff and your team
Materials + Action items
- Pilot Packet Review
- Review upcoming menus, identify swaps or opportunities for new recipes
- Review Pilot Packet, Section: Building Buy-In
- Review Pilot Packet, Section: Recipes, Swaps, Pantry, & Procurement
- Begin Chef Ann Course
- Work with Collab to select marketing materials
- Review plantbasedvendors.com (optional)
- Contact vendors for samples (optional)
- Order products for first week pilot/taste testing
- Inventory and/or begin building a basic plant-based pantry
- Taste tests with staff
- Form a student committee
- Train teachers or share materials to encourage them to promote plant-based menu items
Materials to come from collab:
- How & Why of Student Committee
- Fliers & Posters
- “Getting Students on Board” lesson plan for teachers
- Blurb to share with families (optional)
Week 4
Prep & Taste-Tests
- Train staff
- Taste-test upcoming recipe
Week 5
Week 6-10
Implement Changes
- Continue promotion - Week 1 of implementation
Gather Feedback, Adjust, Keep Going!
- Continue promotion - Weeks 2-6 of implementation
- Review Pilot Packet, Section: Taste-Test Best Practices
- Train staff on preparation of recipes
- Continue to promote
- Audit of preparation of kitchen and line
- Taste-test #1
- Document taste-testing - photos, videos, student reactions (optional)
Materials to come from collab:
- Feedback forms/surveys
- Serve plant-based meal week 1
- Gather information and feedback, surveys, committees
- Document week 1 - photos, videos, student reactions (optional)
- Gather information and feedback, adjust as necessary
- Remind school staff, make announcements
- Serve planned plant-based meal
For quick accessibility, you can also find these articles and links in the packet materials
● Plymouth SD Article
● Patachou Article
● Vegconomist FL Schools Introduce PB Meals
● Vegconomist IL Act
● Illinois Environmental Council/How Local Food Systems Can Transform School Lunchrooms and Brighten Futures
● FSD Labeling and it's Effects
● Nudge Tactics
● https://researchinchildhealth org/resources-school-meals-factsheets
Building Buy-In
With Your Team
With Your Community
The Why For Children’s Health
For the Environment
For Inclusivity
10 Benefits of Plants on Plates
10 Benefits of Plants on Plates (simplified)
Marketing Your Menu Improvements
Messaging Stealth Health
Make it Cool
Highlight the Impact
Taste Test Best Practices
Inspiring and Informative Articles
S h a r e
W h y d o y o u w a n t t o m a k e t h e s e c h a n g e s ? S h a r e y o u r p a s s i o n w i t h y o u r s t a f f S h a r e t h e n e x t p a g e w i t h t h e m , s h o w i n g t h e s t a t e o f c h i l d r e n ’ s d i e t s a n d h o w T H E Y c a n b e t h e o n e ’ s t o d i r e c t l y i m p a c t t h e i r s t u d e n t s .
T h i s i s i m p o r t a n t f o r o t h e r s t a f f a n d s c h o o l c o m m u n i t y m e m b e r s t o o !
E m p o w e r A s k y o u r t e a m w h a t t h e y n e e d t o e f f e c t i v e l y i m p l e m e n t t h e s e c h a n g e s T h e y k n o w b e s t a b o u t w h a t t h e i r n e e d s a r e A s k & L I s t e n S h o w y o u r t e a m h o w m u c h y o u v a l u e t h e i r t h o u g h t s ! W h e t h e r i t ’ s t a s t e t e s t i n g , b r a i n s t o r m i n g t o g e t h e r , o r t e a m p r o b l e m s o l v i n g , f o s t e r c o l l a b o r a t i o n a n d t a k e a d v a n t a g e o f e v e r y o p p o r t u n i t y f o r t e a m i n v o l v e m e n t E m p h a s i z e c o l l a b o r a t i o n
I n c l u d e t e a m m e m b e r s i n t h e d e c i s i o n m a k i n g p r o c e s s S o l i c i t i n p u t o n m e n u p l a n n i n g , a l l o w t h e m t o e x p r e s s t h e i r c o n c e r n s , v a l i d a t e t h e i r e x p e r i e n c e , a n d h i g h l i g h t t h e i r p o s i t i v e c o n t r i b u t i o n s
E m p h a s i z e t h e w a y s t h a t c h a n g e c a n m a k e t h e i r j o b s e a s i e r a n d r e m i n d t h e m y o u ’ r e a l l i n t h i s
t o g e t h e r . P r o v i d e a s m u c h s u p p o r t a s p o s s i b l e a n d e n c o u r a g e t h e m t o t e a c h e a c h o t h e r n e w s k i l l s .
H a v e a n o p e n d o o r p o l i c y a n d m a k e s u r e y o u r s t a f f k n o w s y o u a r e a l w a y s o p e n f o r f e e d b a c k a n d d i s c u s s i o n s K e e p y o u r d o o r o p e n
W i t h y o u r s c h o o l c o m m u n i t y
M a k e b r e a k f a s t o r l u n c h f o r j u s t t h e s c h o o l s t a f f w i t h s o m e o f t h e n e w i t e m s . T a l k a b o u t t h e c h a n g e s a n d w h y t h e y a r e i m p o r t a n t , A s k f o r f e e d b a c k . L e t t h e m f e e l l i k e t h e y a r e p a r t o f t h e p r o c e s s
B u i l d r e l a t i o n s h i p s S h a r e t h e r e s e a r c h Y o u m a y h a v e y o u r m i n d m a d e u p a b o u t w h a t y o u a r e g o i n g t o s e r v e H o w e v e r , a f t e r y o u r s t a f f t a s t e t e s t s , a l l o w t h e s c h o o l s t a f f t o t r y a n d o f f e r f e e d b a c k S e t b o u n d a r i e s , w e a r e m a k i n g t h e s e c h a n g e s , b u t w e c o u l d u s e y o u r h e l p o n h o w w e c o u l d p o t e n t i a l l y m a k e i t m o r e s t u d e n t f r i e n d l y ?
B e a r e s o u r c e
E m p a t h i z e w i t h s c h o o l s t a f f , y o u k n o w h o w h a r d t h e i r j o b s a r e , a n d y o u r g o a l i s t o c o n t r i b u t e t o t h e i r s u c c e s s t h r o u g h e n h a n c e d n u t r i t i o n A c k n o w l e d g e t h e i r c o n c e r n s a n d i f u s e f u l , n o t e t h e w a y s i n w h i c h l e s s p r o c e s s e d , m o r e n u t r i e n t - d e n s e , f i b e r - r i c h m e a l s h e l p s t u d e n t s w i t h b o t h p e r f o r m a n c e a n d b e h a v i o r E m p h a s i z e h o w y o u r d i f f e r e n t r o l e s a n d i n f l u e n c e c a n b e b e n e f i c i a l t o t h e o t h e r .
97% of children and adults do not consume enough dietary fiber
“The current generation of children is expected to live shorter lives than their parents.”
-The New England Journal of Medicine,
93% of school-aged children don't eat enough fresh fruits and vegetables
30% Diabetes rates among children increased 30% between 2000-2010, and continue to rise
60% of today's standard American diet includes ultra-processed foods like chicken nuggets and pizza
1 in 5
1 in 5 children under age 17 already have been diagnosed with high cholesterol
4X
2X Children eat 4 times the recommended amount of protein and twice the recommended amount of sodium
The leading causes of preventable illness and death in the U.S. are related to diet
"Children eating more fruit, but fruit and vegetable intake still too low ”
https://www cdc gov/media/releases/2014/p0805-fruitsvegetables html “Diabetes rates skyrocket in kids and teens ”
https://www usatoday com/story/news/nation/2014/05/03/dia betes-rises-in-kids/8604213/
"Atherosclerotic Cardiovascular Disease Beginning in Childhood"
https://www ncbi nlm nih gov/pmc/articles/PMC2812791/
Environmental sustainability is a major driver of student demand for plant-based menu items.
According to the 2022 Food and Health Survey from the International Food Information Council:
33% of Gen Z report that sustainability had a “great” or “somewhat” influence on food and beverage purchase decisions
70% report “a lot” or “a little” thought on the sustainability of the production of their foods and beverages
Gen Z population is currently the main driver of the US plant-based market
Currently, 79% of the Gen Z population choose to go meatless one day a week, and 65% say they want a more plant-forward diet.
Gen Z consumers are especially interested in the environmental impacts of their food choices and they are more likely to to choose plant-based foods for environmental reasons.
A recent Friedman School of Nutrition Science and Policy study found school lunch menus can have a significant impact on the environment.
The study used data from a national study on school lunch which captured information on 2 2 million lunches from 1,207 schools across the country serving 1,300 unique food items It examined the composition of lunches and classified them as highest impact and lowest impact when considering each meal’s impact on climate change, water consumption, land use, and eutrophication potential, or water pollution
The study concluded:
High-impact lunches contained an ounce more beef than low-impact meals
Dairy was the second largest contributor to environmental impacts
The lowest impact lunches also included larger amounts of whole grains, nuts, and seeds than the high-impact lunches
Gen Z is the most ethnically diverse generation and generation Alpha born 2010-2025 will be even more diverse Culturally relevant meals will be increasingly important to these generations of children 72% of Millennials with children 70% of Gen Alpha will be born to Millennials report eating more plantbased & more culturally diverse meals R e
About half of Muslim families consider eating halal essential to their identity, nearly 40% of Muslims report having no access to permissible food in their institutions schools being a primary institution
A 2021 survey indicated that over 80% of Muslim students “always or often feel hungry because there are no suitable Halal food options at school.”
50 to 80 percent of Hispanic Americans
60 to 80 percent of African Americans
80 to 100 percent of Native Americans
95 percent of Asian Americans
In 2018, the American Medical Association passed a resolution encouraging the USDA to “recognize that lactose intolerance is a common and normal condition among many Americans, especially African Americans, Asian Americans, and Native Americans ”
School children who participate in the National School Lunch program must provide a doctor’s note to exempt themselves from taking a carton of milk in the lunch line. This federal law does not take into account the diversity of the children within this program nor the fact that millions are lactose intolerant; therefore, the law encourages students to consume a product that may make them sick
Food allergy FA affects nearly 8% of children in the United States and its prevalence is increasing
In a nationally representative sample of US households, the odds of having Food Allergies were highest among Black compared with White children
The odds of having multiple vs a single Food Allergy were highest among Black and Asian compared with White children. The highest rate of increase in FA prevalence over recent decades was seen in Black children
In a world where health, image and nutrition are often in conflict, and evidence-based information can be unclear, the value of plant-based foods, especially for school children, cannot be overstated.
Incorporating plant-based options into the diets of young minds, positively impacts not only their physical well-being, but also contributes to their development and academic success.
Plant-based foods are nutrient powerhouses, providing a rich array of essential vitamins and minerals crucial for the growth and development of school children.
From vitamin A to zinc, these foods offer a diverse spectrum that supports overall health, helping to build strong immune systems and prevent nutrient deficiencies
A diet abundant in plant-based foods introduces high levels of dietary fiber. In fact, fiber only comes from plant foods.
Fiber not only aids in maintaining a healthy digestive system but also contributes to a feeling of fullness, preventing overeating and promoting weight management among school children
A diet rich in fiber also supports our immune systems.
Eating more plants directly contributes to the strength, diversity, and responsiveness of the gut microbiome which is a big part of how we fight off and recover from bacterial and viral infections.
Certain plant-based foods, such as nuts, seeds, avocados, and olives are rich sources of omega-3 fatty acids.
These essential fatty acids play a pivotal role in brain development and function, positively influencing concentration, memory, and overall cognitive performance in school children
Plant-based foods are often packed with antioxidants that act as protective shields for the brain.
These antioxidants combat oxidative stress, reducing the risk of cognitive decline and supporting optimal brain function during crucial periods of learning
Some plants like spinach, beans, squash, oranges, sweet potatoes, peas, strawberries, and many others provide neurotransmitters that we all need to self-regulate, manage impulse control, focus, learn, remember, and competently manage new situations.
These are all important skills for school children all day every day 6
Introducing plant-based foods at an early age exposes children to a broad range of tastes and textures.
This early exposure fosters a palate for nutritious options, laying the foundation for a lifelong commitment to (and enjoyment from) healthy eating habits 7
Research shows that many children are worried about climate change and planetary health.
One way to decrease “eco-anxiety” is to empower children to make a difference Embracing plant-based foods in school settings provides an opportunity to educate about the environmental impact of dietary choices 9
By promoting plant-based eating in schools, we not only address immediate health concerns but also contribute to the prevention of chronic diseases later in life.
Plant-based diets generally have a lower carbon footprint compared to meat-heavy diets.
Establishing healthy eating habits during childhood can have a lasting impact on lifelong well-being 8 10
Educating school children about the environmental benefits of choosing plant-based options fosters a sense of global awareness and responsibility.
Prioritizing plant-based foods in school cafeterias is not just a dietary choice; it's a holistic approach to nurturing healthy, intellectually vibrant individuals. From enhancing nutrient intake to fostering cognitive development and instilling a sense of environmental responsibility, the benefits are far-reaching.
Essential Vitamins and Minerals
More Plants On Plates
Fuels Brain Development
Fiber for Digestive Health
Improves mood and memory
Antioxidants for Brain Protection
Boosts Immune System
Teaches
New Foods and Flavors
Long-Term Health Benefits
Y o u p r o b a b l y h a v e a l o t o f e x p e r i e n c e m a r k e t i n g a n d p r o m o t i n g t h e m e n u s y o u ' v e c r e a t e d , s o w e ' v e d e s i g n e d s o m e s t r a t e g i e s o n t h e f o l l o w i n g p a g e s i n t h e h o p e s o f h e l p i n g y o u b u i l d o n t h e s u c c e s s e s y o u ' v e a l r e a d y h a d .
U s i n g w o r d s l i k e b a l a n c e d , e n r i c h e d , f l a v o r f u l , e n e r g y - b o o s t i n g , f i b e r - r i c h , n u t r i e n t - d e n s e , a n d o t h e r p o s i t i v e l y - a s s o c i a t e d p h r a s e s i s a g r e a t w a y t o s t a r t i n v e s t i n g y o u r t e a m , c u s t o m e r s , a n d o t h e r s t a k e h o l d e r s i n t h e m e n u c h a n g e s f r o m t h e v e r y b e g i n n i n g I f y o u c a n h e l p t h e m s e e h o w t h e m e n u c h a n g e s w i l l i m p r o v e s o m e p a r t o f t h e i r l i f e , y o u ' l l b e o n t r a c k t o w i n n i n g t h e m o v e r ! R e p l a c e v e g e t a r i a n o r v e g a n a s a d e s c r i p t o r o n d i s h e s t h a t d o n ’ t a b s o l u t e l y r e q u i r e l a b e l i n g H e a r t y L e n t i l a n d T o m a t o B a s i l M a r i n a r a o v e r P a s t a f o r e x a m p l e , d o e s n ’ t n e e d t h e w o r d v e g e t a r i a n b e t w e e n h e a r t y a n d l e n t i l I f a v e g e t a r i a n o r v e g a n e a t e r i s c u r i o u s , t h e y ’ l l a s k , a n d f o r e v e r y o n e e l s e , t h e r e ’ s n o n e e d t o p o i n t o u t s o m e t h i n g t h a t m i g h t d i s s u a d e t h e m f r o m t h e c h o i c e o t h e r w i s e !
T h e t e r m s “ V e g a n ” a n d “ V e g e t a r i a n ” h a v e a s i g n i f i c a n t i m p a c t o n t h e m a r k e t a b i l i t y o f a p r o d u c t a n d n o t i n a g o o d w a y U n l e s s t h e m a j o r i t y o f y o u r c u s t o m e r b a s e i d e n t i f i e s a s v e g a n o r v e g e t a r i a n , t h o s e l a b e l s d o m o r e h a r m t h a n g o o d
U s i n g w o r d s l i k e b a l a n c e d , e n r i c h e d , f l a v o r f u l , e n e r g y - b o o s t i n g , f i b e r - r i c h , n u t r i e n td e n s e , a n d o t h e r p o s i t i v e l y - a s s o c i a t e d p h r a s e s i s a g r e a t w a y t o s t a r t i n v e s t i n g y o u r t e a m , c u s t o m e r s , a n d o t h e r s t a k e h o l d e r s i n t h e m e n u c h a n g e s f r o m t h e v e r y b e g i n n i n g I f y o u c a n h e l p t h e m s e e h o w t h e m e n u c h a n g e s w i l l i m p r o v e s o m e p a r t o f t h e i r l i f e , y o u ' l l b e o n t r a c k t o w i n n i n g t h e m o v e r !
P r o s o c i a l m e s s a g i n g — t h a t i s , m e s s a g i n g t h a t m a k e s a p e r s o n b e l i e v e “ e v e r y o n e e l s e i s d o i n g i t ” — i s a p o w e r f u l b e h a v i o r c h a n g e m o t i v a t o r .
O n y o u r m e n u s , i n y o u r c o n v e r s a t i o n s , a n d / o r o n a n y p r o m o t i o n a l m a t e r i a l s y o u d e v e l o p , i t ’ s e a s y t o u s e p r o s o c i a l m e s s a g i n g , a n d m o r e a n d m o r e f o o d s e r v i c e p r o f e s s i o n a l s a r e d o i n g j u s t t h a t t o i n c r e a s e t h e i r s a l e s
S o , w h a t d o e s p r o s o c i a l m e s s a g i n g s o u n d l i k e ? H e r e a r e s o m e e x a m p l e s :
M o r e p e o p l e a r e c h o o s i n g t h e q u i n o a b o w l t h a n e v e r b e f o r e !
W e k n o w y o u a n d y o u r c l a s s m a t e s l o v e t o e a t t h e v e g g i e s o u p o n c o l d w i n t e r d a y s .
L o t s o f p e o p l e p i c k t h e c h i c k p e a c u r r y w h e n t h e y w a n t e n e r g y f o r l a t e r !
S i n c e i t s d e b u t , t h e v e g g i e p o t - p i e h a s o n l y g o t t e n m o r e p o p u l a r .
M o r e p e o p l e a r e o p t i n g t o s w a p t h e i r g r e a s y b u r g e r s f o r f i b e r - r i c h b e a n b u r r i t o s .
P r o s o c i a l m e s s a g i n g i s e s p e c i a l l y p o w e r f u l w h e n y o u h a v e a n a u d i e n c e o f c u s t o m e r s w h o a r e l i k e l y t o b e i n f l u e n c e d b y t h e p o s i t i v e c h o i c e s t h e i r p e e r s a r e m a k i n g .
F u n d e s c r i p t o r s l i k e “ S u p e r h e r o S p a g h e t t i S q u a s h , ” “ T o t a l l y C o o l T o m a t o S o u p , ” a n d “ T h e Q u e e n ’ s T h r e e B e a n C h i l i ” a r e g r e a t f o r y o u n g e r s t u d e n t s L i n k i n g a f o o d p r o d u c t w i t h a b e l o v e d a d u l t / i n f l u e n t i a l p e r s o n i s a l s o a g o o d s t r a t e g y A s k t e a c h e r s , s c h o o l l e a d e r s , o r o t h e r s o n c a m p u s i f t h e y h a v e a p r e f e r r e d h e a l t h y m e n u i t e m a n d i n c o r p o r a t e t h a t i n t o t h e m e n u , e g , “ M r T h o m p s o n ’ s F a v o r i t e H u m m u s W r a p ” U s e s i g n a g e o r m a r k e t i n g m a t e r i a l s t o h i g h l i g h t a h e a l t h y f o o d i t e m a s a r e c o m m e n d e d c h o i c e : “ L u n c h r o o m P i c k o f t h e D a y , ” “ P r i n c i p a l L a w s o n S u g g e s t s , ” “ M r E l l i o t R e c o m m e n d s , ” “ D r P e t e r s o n ’ s L u n c h R e c o m m e n d a t i o n , ”
A f t e r t a l k i n g t o s t u d e n t s a n d g a t h e r i n g d a t a h i g h l i g h t t h e p o s i t i v e r e s p o n s e s a n d y o u r h a r d w o r k C a p t u r e t h e a t t e n t i o n o f c o n c e r n e d p a r e n t s w h o p e r c e i v e s c h o o l l u n c h a s u n h e a l t h y b y e m p h a s i z i n g t h e p o s i t i v e c h a n g e s O n e s u c h e x a m p l e i s r e p l a c i n g p r o c e s s e d f o o d i t e m s w i t h n u t r i t i o u s , p l a n t - b a s e d m e a l s p r e p a r e d f r o m s c r a t c h T h i s s t r a t e g i c s h i f t w i l l u l t i m a t e l y l e a d t o a r i s e i n s t u d e n t p a r t i c i p a t i o n
B e l o w a r e e x a m p l e s o f h o w t o h i g h l i g h t t h e c h a n g e :
P o s t a n a r t i c l e o n y o u r d i s t r i c t ’ s w e b p a g e
W r i t e a n a r t i c l e t o p a r e n t s a n d s h a r e i t i n i n d i v i d u a l s c h o o l ’ s n e w s l e t t e r s a n d w e b p a g e s
S e n d o u t m a s s e m a i l s t o a l l p a r e n t s
C r e a t e a " N u t r i t i o n S e r v i c e s " N e w s l e t t e r
I n v i t e p a r e n t s t o j o i n t h e i r s t u d e n t s f o r l u n c h
U s e s o c i a l m e d i a t o y o u r a d v a n t a g e , p o s t p i c t u r e s o f y o u r a m a z i n g m e a l s a n d p r o m o t e t h e w o r k y o u a r e d o i n g
L i k e a l l c h a n g e , y o u r n e w a n d i m p r o v e d m e n u m a y t a k e a w h i l e f o r y o u r c u s t o m e r s t o g e t u s e d t o — a n d t h a t ’ s O K !
T r i a l - a n d - e r r o r i s a n o r m a l p a r t o f t h i s e n t i r e p r o c e s s , b u t w e h a v e n o d o u b t m a r k e t i n g m e n u i m p r o v e m e n t s i s a s k i l l y o u ’ l l m a s t e r i n n o t i m e ! W i t h s t r a t e g i c m e s s a g i n g a n d p r o m o t i o n , n o t o n l y w i l l t h o s e y o u s e r v e g r o w t o l o v e t h e f o o d , y o u ’ l l h a v e t h e s a t i s f a c t i o n o f k n o w i n g y o u ’ r e h e l p i n g t h e m l i v e h e a l t h i e r a n d l i v e b e t t e r
O n b e h a l f o f y o u r s t u d e n t s w h o m a y n o t y e t f u l l y a p p r e c i a t e a l l t h e h a r d w o r k y o u d o b e h i n d t h e s c e n e s f o r t h e i r b e n e f i t , w e t h a n k y o u f o r y o u r w i l l i n g n e s s t o l e a d , t o a c t , a n d t o i n n o v a t e W e k n o w t h i s p r o c e s s c a n b e d i f f i c u l t , t h a n k l e s s , a n d o v e r w h e l m i n g , w h i c h i s w h y w e p l e d g e o u r c o n t i n u e d s u p p o r t t o y o u a n d y o u r i n s t i t u t i o n , a n d w e k n o w t h a t t h e f u t u r e w i l l b e b r i g h t e r f o r s o m a n y a s a r e s u l t o f t h e c o l l a b o r a t i o n y o u w e r e w i l l i n g t o u n d e r t a k e w i t h u s
Establish social media accounts on Facebook and Instagram for your department. Emphasize the positive changes to the menu, and utilize these platforms as a means to acknowledge and appreciate employees.
B e f o r e f i n a l i z i n g n e w m e n u i t e m s , i t i s i m p o r t a n t t o t a s t e - t e s t w i t h y o u r t e a m , s c h o o l s t a f f , a n d s t u d e n t s . T h i s w i l l m a k e t h e m f a m i l i a r w i t h t h e n e w m e n u i t e m s , c r e a t e e x c i t e m e n t , a n d f o s t e r s u p p o r t .
T a s t e t e s t i n g s t a r t s w i t h y o u r t e a m a n d s c h o o l s t a f f . E m p o w e r m e n t a n d i n v o l v e m e n t i n t h e d e c i s i o n - m a k i n g p r o c e s s a r e c r i t i c a l w i t h i n y o u r t e a m . I n c l u d i n g s c h o o l s t a f f i n t h e p r o c e s s w i l l n o t o n l y c r e a t e b u y - i n a t a l l l e v e l s , i t w i l l f o s t e r a r e l a t i o n s h i p b e t w e e n s c h o o l a n d c a f e t e r i a s t a f f .
M a k e a n e w d i s h o r i t e m , l e t y o u r s t a f f t r y i t , a n d g i v e f e e d b a c k N e x t , i f y o u c a n , l e t t h e s c h o o l s t a f f k n o w t h e r e i s g o i n g t o b e a n e w d i s h a n d y o u w o u l d l i k e t h e i r f e e d b a c k “ C o m e d o w n t o t h e c a f e t e r i a o n
M o n d a y a n d t r y a s a m p l e o f o u r n e w p r o t e i n - p a c k e d p a s t a s a u c e Y o u r o p i n i o n m a t t e r s ” .
G e t y o u r s t u d e n t s i n v o l v e d i n t a s t e t e s t i n g I t ’ s a l l a b o u t m a k i n g t h e m f e e l e m p o w e r e d a n d p a r t o f t h e d e c i s i o n - m a k i n g p r o c e s s A l l o w i n g t h e m t o t a s t e t e s t f o o d s w i l l m a k e t h e m f a m i l i a r w i t h t h e o p t i o n s w h e n t h e y a r e o n t h e s e r v i n g l i n e I m a g i n e t h e m s a y i n g t o t h e i r f r i e n d s “ I t r i e d t h i s l a s t w e e k a n d i t w a s a w e s o m e ! ”
N Y C s c h o o l s f o u n d t h a t s i m p l y o f f e r i n g s a m p l e s i n t h e l u n c h l i n e o r p u t t i n g t h e m o n s t u d e n t s ’ t r a y s i s n ' t t h e m o s t e f f e c t i v e a p p r o a c h .
I n s t e a d , t h e y f o u n d t a k i n g a t r a y o f s a m p l e s o u t t o t h e c a f e t e r i a , p e r s o n a l l y h a n d i n g t h e m o u t , a n d t a l k i n g a b o u t t h e p r o d u c t w a s t h e w a y t o g o . A f t e r t h a t , c i r c l e b a c k a n d a s k s o m e s p e c i f i c q u e s t i o n s . D i d t h e y l i k e t h e f l a v o r ? W a s i t t o o s p i c y o r n o t s p i c y e n o u g h ?
W h a t s p e c i f i c a l l y d i d t h e y l i k e o r d i s l i k e a b o u t t h e i t e m ?
W o u l d t h e y c h o o s e i t i f i t w e r e s e r v e d a t l u n c h ?
W h e n t a l k i n g t o s t u d e n t s a b o u t t h e i t e m y o u a r e t e s t i n g , d o n ’ t f o r g e t t o u s e w o r d s t h a t d o n ’ t i n c l u d e v e g a n o r v e g e t a r i a n
I f y o u , y o u r t e a m , o r s c h o o l s t a f f a p p e a r t o s h o w n e g a t i v e b e h a v i o r t o w a r d s n e w d i s h e s t h e s t u d e n t s w i l l n o t i c e . G e t t i n g y o u r t e a m a n d s c h o o l s t a f f o n b o a r d f r o m t h e s t a r t w i l l s e t t h e t o n e f o r p o s i t i v i t y T h i s i s a k e y s t e p i n g e t t i n g s t u d e n t s e x c i t e d t o t r y n e w t h i n g s
F o r y o u n g e r s t u d e n t s , a s k t h e m d i r e c t l y B u t f o r o l d e r s t u d e n t s , s e t u p a Q R c o d e t o s c a n w h e r e t h e y c a n a n s w e r q u e s t i o n s a b o u t t h e n e w i t e m ( s )
P a y a t t e n t i o n t o t h e i r f e e d b a c k a n d u s e i t w h e r e i t m a k e s s e n s e L i s t e n a n d u t i l i z e f e e d b a c k w h e r e a p p r o p r i a t e I f t h e y s a y f o r e x a m p l e i t ’ s t o o s p i c y o r i t w o u l d t a s t e b e t t e r s e r v e d w i t h r i c e v e r s u s p a s t a
R e m e m b e r , s t u d e n t s w a n t t o b e h e a r d , s o e v e n i f t h e i r f e e d b a c k i s n o t r e a s o n a b l e , l i s t e n a n d e x p l a i n w h y
How you taste test is as important as what you taste test.
Plymouth School District: Where food service extends beyond the cafeteria
Florida School District Introduces Impossible Burgers and Meat-Free Nuggets in Plant-Based Menu Update
How Local Food Systems Can Transform School Lunchrooms and Brighten Futures
Two Indy schools have restaurant quality school meals. Here's how it impacts students.
Illi
ly 2 Mi , g ing Plant-Based Lunches
Ditching vegan and plant-based labeling may make food more appealing, study suggests
Resources: School Meals
Resources: School Meals Factsheets and Marketing to Promote School Meals
Factsheets and Marketing to Promote School Meals
These are tried-and-true, USDA-approved, plant-based recipes from school districts and nutrition organizations nationwide. Made for heat-and-serve, speed-scratch, and scratch kitchens.
Protein-Packed Pasta Marinara
Cuban Black Beans and Rice
Hearty Chili
Zesty Plant-Based Taco Filling
Black Bean and Corn Salsa
Sweet Sloppy Joes with Lentils
Sweet Potato and Bean Burrito
Pineapple Fried Rice
Tofu LoMein
Asian Inspired Chopped Salad
Bento Box Ideas
Crunchy Roasted Chickpeas
Mediterranean Hummus
Plant-Based Pantry Staples
Plant-Based Swaps
Plant-Based Procurement and Other Resources
Plant-Based Vendor Directory Articles
USDA Foods Available List
1 gallon Diced Tomatoes and sauce, canned
¾ gallon + ½ cup Tomato Sauce
1-#10 can Great Northern Beans, drained
½ cup Olive or Canola Oil Blend
1 ½ Tbsp Oregano, dried
2 Tbsp Garlic Powder
2 Tbsp Basil, dried
1 Tbsp Salt
2 Tbsp Parsley, dried
1 ½ tsp Pepper
4 lbs 6 oz Whole Wheat Pasta, dry –
Each Serving: 1 4 oz dry (½ cup prepared)
Description:
Bursting with the robust flavors of ripe tomatoes and enriched with creamy white beans, this savory marinara offers a satisfying blend of wholesome goodness and rich taste.
Prepare pasta accordingly, drain, and rinse with water Toss with olive oil
1. Stir all ingredients together except for pasta and heat thoroughly.
2 Using a 6-ounce ladle or spoodle, serve 6 ounces of marinara sauce over ½ cup of cooked rotini, penne, or elbow noodles
4.
3 Serve with roll, breadstick, or other whole grainrich bread component
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 274 | Total Fat: 1 5g | Carbohydrate: 46g | Fiber: 13g |
Total Sugar: 7g | Protein: 17g | Sodium: 480mg
Crediting:
Each serving of bean pasta and marinara provides 2 ½ oz eq meat/meat alternative and ½ cup red/orange vegetable
Water
Salt
Brown rice, long-grain, regular, dry, parboiled
Cuban Black Beans and Rice is slow-simmered black beans infused with cumin, cilantro, and chipotle spices served over brown rice
1.
2
Boil water, and add salt.
Place 1 qt brown rice (1 lb 9 oz) in each steam table pan (12" x 20" x 2½")
3.
4
For 25 servings, use 1 pan. For 50 servings, use 2 pans.
Pour boiling water (1 qt 2 cups per steam table pan) over brown rice Stir Cover pans tightly
5 Steamer: 5 lb pressure for 25 minutes
Bake: Conventional oven: 350 °F for 40 minutes
Convection oven: 325 °F for 40 minutes.
6
7
Remove cooked rice from the oven, and let stand covered for 5 minutes. Stir rice and set aside.
8.
Continued on the next page.
⅓ cup Olive or Canola Oil Blend
10 oz Onions, fresh, diced
10 oz Green Bell Peppers, fresh, diced
3 oz Garlic, minced
2 Tbsp Cumin, ground
1 Tbsp, 1 ½ tsp Vegetable Base
3 lbs 8 oz Black Beans, low-sodium, canned, drained, rinsed
OR
3 lbs 8 oz Black Beans, dry, cooked
1 cup Water
2 tsp Salt
1 3/4 cups Cilantro, fresh, minced
2 ⅓ cups Onions, fresh, minced
Optional:
50 WG Tortillas
Cuban Black Beans and Rice is slow-simmered black beans infused with cumin, cilantro, and chipotle spices served over brown rice.
1.
Heat oil in a medium stock pot uncovered over medium–high heat.
2
Add onions and bell peppers Cook for 2–3 minutes or until onions become translucent, stirring occasionally
3 Add water and salt
Add garlic, cumin, vegetable base, and beans Stir constantly for 1–2 minutes.
4
5
Bring to a boil Reduce heat to medium Simmer for 5–10 minutes
6
7.
Add cilantro Stir well
Pour 3 qt 2 cups (about 8 lb 6 oz) black bean mixture into a steam table pan (12" x 20" x 2½")
8
9
Serve black beans on top of rice
Garnish with onions and chopped cilantro if desired
Servings: ~50
Nutrition:
Calories: 207 | Total Fat: 5g | Carbohydrate: 34g | Fiber: 5g |
Total Sugar: 2g | Protein: 6g | Sodium: 238mg
Crediting:
⅔ cup (No 6 scoop) serving of black beans and ½ cup (No 8 scoop) serving of rice provides: 1 oz eq meat/meat alternative, ⅛ cup vegetable, and 1 oz eq grains
1 gallon + 3 ¼ cups Canned
Tomatoes, diced
1 ¾ quarts Tomato Paste
1 ½ gallons + 1 cup (1 ½ -#10 cans)
Kidney Beans, drained & rinsed
1 ½ gallons + 1 cup (2-#10 cans) Black
Beans, drained & rinsed
2 lbs + 12 oz (1 ½ quarts + ¼ cup)
Onions, fresh, chopped
8 oz Green Peppers, fresh, diced
1 lbs Carrots, shredded
8 oz Corn
2 Tbsp Salt
½ cup Chili Powder
¼ cup Garlic, granulated
¼ cup Cumin
1 pint – 1 quart Water (add 1 pint at a time)
Description:
This chili is packed with black beans, kidney beans, corn, green peppers, carrots, and a variety of spices
1
3 Directions
2.
Sauté onions and peppers
Add tomatoes and tomato paste to onions and peppers Let simmer until the mixture is heated
Add beans, shredded carrots, corn, spices, and water. Simmer for 1 to 1 ½ hours.
Note: Serve chili with preferred WG grain items such as pasta, rice, corn tortilla chips, rolls, or breadsticks and offer additional toppings on the side such as Salsa, jalapeños, diced tomatoes, chopped lettuce, plant-based cheese or sour cream, and chopped cilantro.
Nutrition & Crediting
Servings: ~50 (1 cup servings)
Nutrition:
Calories: 106 | Total Fat: 1g | Carbohydrate: 20g | Fiber: 7g |
Sugar: 5g | Protein: 6g | Sodium: 470mg |
Crediting:
Each cup of chili provides 2 oz eq meat/meat alternative and ½ cup red/orange vegetable OR
Each ½ cup of chili provides 1 oz eq meat/meat alternative and ¼ vegetable component.
6 lbs 4 oz Beefless crumbles, such as Better Balance Foods or Deeply
Rooted Farms
1 quart Water
3 Tbsp Onion Powder
1 ½ Tbsp Chili Powder
1 ½ Tbsp Cumin
1 ½ Tbsp. Paprika
1 ½ Tbsp Garlic Powder
1 ½ Tbsp Oregano, dried
1 ½ Tbsp. Sugar, granulated
¾ tsp Salt
½ cup Pepper, red or cayenne
Description:
This chili is packed with black beans, kidney beans, corn, green peppers, carrots, and a variety of spices
1
Heat beefless crumbles in a tilt skillet or steamjacketed kettle.
2
Add water and seasonings to the crumbles Mix and bring to a boil
3.
Reduce heat and simmer for 15 minutes.
Note: Serve with Black Bean & Corn Salsa, (recipe on next page)
To make Walking Tacos: To an open bag of WG tortilla chips, scoop 1 cup of chili on to the chips and offer additional toppings on the side such as Salsa, jalapeños, diced tomatoes, chopped lettuce, plant-based cheese or sour cream, and chopped cilantro
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 89 | Total Fat: 3g | Carbohydrate: 3g | Fiber: 2g |
Total Sugar: 1g | Protein: 13g | Sodium: 308mg |
Crediting:
Use a #10 scoop (3/8 cup) and serve on taco shell, tortilla or salad Each scoop provides 2 oz eq meat/meat alternative
¾ gallon + ½ cup (2-#10 cans) Black Beans, drained, rinsed
4 lbs 8 oz (¾ gallon + ½ cup) Corn, room temperature
5 lbs 12 oz (¾ gallon + ½ cup)
Tomatoes, fresh, diced
1 lbs 6 oz Red Onion, diced
2 Jalapenos, fresh, seeded, diced (optional)
½ cup Lime Juice
½ cup Cilantro, fresh, chopped
1 Tbsp Salt
1 Tbsp Black Pepper
1 Tbsp Granulated Garlic
Description:
This black bean and corn salsa is brimming with corn, assorted vegetables, and fresh herbs. It pairs well with tacos or serves as a great stand-alone side.
3 Directions
Mix all ingredients thoroughly
1 Allow to cool in refrigerator before meal service.
2.
*Salsa can be cupped up individually and offered in a cold well
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 106 | Carbohydrate: 22g | Fiber: 6g | Total Sugar: 4g | Protein: 6g | Sodium: 183mg |
Crediting: Use 6 ounce spoodle or ¾ cup serving to provide 1 oz eq meat/meat alternative, ¼ cup starchy vegetable, and ¼ cup red/orange vegetable Use a 3 ounce spoodle or ⅜ cup serving to provide ½ oz eq meat/meat alternative and ¼ cup vegetable component
3 lbs 12 oz Lentils, dry, rinsed
3 ⅓ cups Water (for cooking lentils)
3 ⅓ cups Vegetable Broth, reduced sodium (for cooking lentils)
50 Hamburger Buns, whole grain ½ – 1 gallon BBQ Sauce, prepared
Description:
A tasty twist on the classic comfort food, these savory lentils are simmered in a tangy-sweet BBQ sauce, piled high on a soft bun
1
Prepare lentils: Combine water, vegetable broth, and rinsed lentils in a large pot or steam-jacketed kettle Heat on high until lentils have reached a low boil Reduce heat and simmer, uncovered for 15-20 minutes, until tender.
2. Drain the remaining liquid from the lentils.
4
**Alternative method: Combine water, vegetable broth, and rinsed lentils in a steam table pan and steam for approximately 45-60 minutes, until tender (Lentils can be steamed the day before and kept in the cooler )
3. Add lentils and ½ of the BBQ sauce; stir to combine Add more BBQ sauce until the desired consistency is reached Simmer until meal service
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 292 | Total Fat: 4 5g | Saturated Fat: 1g | Monounsaturated
Fat: 1g | Polyunsaturated Fat: 1g | Carbohydrate: 51g | Fiber: 6g |
Total Sugar: 22g | Protein: 16g | Sodium: 467mg |
Crediting:
Use 6 ounce spoodle or ¾ cup serving to provide 1 oz eq meat/meat alternative, ¼ cup starchy vegetable, and ¼ cup red/orange vegetable Use a 3 ounce spoodle or ⅜ cup serving to provide ½ oz eq meat/meat alternative and ¼ cup vegetable component
50 Tortillas, whole grain rich, 2 grain equivalents
7 lbs 12 oz Sweet Potatoes, peeled, diced OR
5 lbs 8 oz Sweet Potatoes, frozen, cubed
2 lbs 12 oz (1 ½ quarts + ¼ cup) Onions, fresh, diced
2 lbs 4 oz Green Peppers, frozen, diced
¼ cup Garlic, granulated
¼ cup Vegetable Broth
1 ½-#10 cans (¾ gallon + 1 cup) Pinto
Beans, canned, drained, rinsed
2-#10 cans (¾ gallon + ½ cup) Black
Beans, canned, drained, rinsed
3-#10 cans (1 ½ gallons + 1 cup) Salsa, canned (divided)
⅓ cup 1 ¼ Tbsp Chili Powder
1 Tbsp Cumin
3 quarts ½ cup (12 ½ cups total)
Prepared Brown Rice
Description:
Packed with nutritious sweet potatoes, hearty beans, and flavorful spices, this burrito is a satisfying meal wrapped in a warm tortilla. This recipe can also be used as a taco filling.
1. While the sweet potatoes are baking, sweat the onions, green peppers, and garlic with the vegetable broth in a steamer or tilt skillet until the onions are translucent
3.
Preheat oven to 350 degrees and spread cubed sweet potatoes on sheet pans in one even layer. Bake sweet potatoes for 15-20 minutes, until soft Remove from oven
2 Add the black beans, pinto beans, half of the salsa, chili powder, cumin, and baked sweet potatoes to the onion mixture Mix thoroughly and allow the mixture to simmer or steam for another 10-15 minutes
4
To assemble: Lay tortillas on parchment paper on a work surface Spread ¾ cup of bean filling in the center of each tortilla. If desired, add ¼ cup of prepared rice on top of the filling. Fold each end in and roll to seal. Wrap with foil or appropriate single-serving paper
Servings: ~50
Nutrition:
Calories: 395 | Total Fat: 5g | Saturated Fat: 2g | Monounsaturated
Fat: 1g | Polyunsaturated Fat: 1g | Carbohydrate: 77g | Fiber: 16g |
Total Sugar: 14g | Protein: 15g | Sodium: 695mg |
Crediting:
Each burrito provides 2 oz eq meat/meat alternative, 2 25 oz eq grain
¼ cup red/orange vegetable, and ¼ cup other vegetable
8 lbs 9 ½ oz Pineapple, diced
5 lbs 8 oz Shredded Carrots
12 Bunches Green Onions, sliced thinly
½ cup Ground Ginger
22 lbs 8 oz Firm Tofu, cubed
12 lbs 8 oz Brown Rice, steamed
2 Tbsp Olive or Canola Oil Blend
1 lbs 10 oz Thai Chili Sauce
2 quarts Low Sodium Soy Sauce
7 oz Sriracha Sauce
1 cup White or Apple Cider Vinegar
5 lbs 8 oz Peas, frozen
Description:
This Pineapple Fried Rice is a blend of fluffy rice stir-fried with sweet pineapple chunks, savory tofu, and a colorful medley of fresh vegetables
1. Cook rice in a steamer and cool before adding to the recipe.
2. Preheat to 350 degrees F.
3 Heat oil in skillet
4 Saute green onion and minced ginger in oil
5 Add carrots and stir fry, add cubed tofu and stir fry
7. In a separate container, combine chili sauce, soy sauce, miso, sriracha, and vinegar Add to vegetables and tofu
8 Add rice, mix all ingredients, and stir fry until the rice has absorbed the sauce Remove from skillet
10 Let cool, add frozen peas to the cooled rice mix
11. Mix all ingredients well and keep cool.
12 Portion servings into hotel pans - 10 5 lbs (25 servings) per pan Reheat in a 350-degree oven for 20-30 minutes
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 391 | Total Fat: 3 7g | Saturated Fat: 3 7g | Monounsaturated Fat: 1g | Polyunsaturated Fat: 1g | Carbohydrate: 77g | Fiber: 16g |
Total Sugar: 14g | Protein: 15g | Sodium: 939mg |
Crediting:
Each 2-cup serving provides 2 oz eq meat/meat alternative, 2 oz eq grain
¼ cup red/orange vegetable, ¼ cup starchy vegetable, and ¼ cup other vegetable
43 lbs 12 oz Tofu, Cubed
9 ⅓ cups Soy sauce, low sodium
4 ¾ cups Olive or Canola oil blend
3 cups Sesame oil
Description:
This nutritious meal highlights delicious Asian flavors with a bit of heat Noodles, tofu, and vegetables combine for a satisfying dish
Preheat oven to 375°F Line sheet pans with parchment paper and spray lightly with vegetable oil spray.
1 Combine the diced tofu with soy sauce, vegetable oil, and toasted sesame oil Mix until all pieces are coated.
2 Transfer the diced tofu to the prepared sheet pans Bake in the preheated oven for about 15 minutes, or until the tofu is caramelized
4.
3. Set aside.
11 lbs 10oz WG Spaghetti Noodles
15 lbs Onion, yellow, 1/4-inch diced
2 ½ lbs Cabbage, green, shredded
5 lbs Carrots, shredded
1 ½ quarts Soy Sauce, low sodium
Description:
This nutritious meal highlights delicious Asian flavors with a bit of heat Noodles, tofu, and vegetables combine for a satisfying dish
Directions continued:
5 Cook whole wheat pasta according to package directions to al dente.
6. Place 5 pounds of cooked spaghetti in each hotel pan.
7 Add onions, shredded cabbage, and carrots to each hotel pan
8 Pour teriyaki glaze into a liquid measuring container Whisk in toasted sesame oil and sriracha Pour 4 1/4 cups plus 2 tablespoons sauce mixture over each pan.
9. Cover and bake in the preheated 350°F. for about 30 –40 minutes CCP: Cook to a minimum internal temperature of 165°F
10 Remove from the oven Stir to distribute the sauce and vegetables into the noodles
11. Serve 1 ½ cups of the vegetable lo mein noodles topped with 1 cup of the seasoned baked tofu.
Nutrition & Crediting
Servings: ~100
Nutrition:
Calories: 630 | Total Fat: 34 5g | Carbohydrate: 47g | Fiber:
8 2g | Protein: 25 5g | Sodium: 1206mg |
Crediting:
⅛ cup red/orange vegetable, 1 oz eq meat/meat alternative, and 2 oz eq grain
Dressing
1 ½ cups Canola Oil Blend
¾ cup Maple Syrup
¾ cup Rice vinegar, unseasoned
¾ cup Lime juice, fresh
1 cup Sunbutter, or Peanut Butter, ¼ cup Soy sauce, low sodium
¼ cup Ginger Root, fresh, finely chopped
¼ cup Sriracha Sauce
¼ cup Garlic, fresh, minced
Salad:
3 gallons 2 cups Lettuce, bibb, or romaine, chopped
1 quart Cilantro, fresh, coarsely chopped
2 quarts Cucumber, fresh, peeled, thinly sliced
2 quarts Carrots, fresh, peeled, grated
2 quarts Bell pepper, red, julienned
2 quarts Cabbage, red, shredded
3 quarts 2 cups Edamame, frozen, prepared
3 quarts 1/2 cup Wonton strips, whole grain
1 cup Sunflower seeds, (optional garnish)
Description:
This crunchy, tasty Asian-inspired salad features crispy lettuce, fresh vegetables, edamame, whole-grain wonton strips, and a creamy ginger Sunbutter dressing.
Defrost edamame under refrigeration overnight before use.
1. Working in batches, blend all dressing ingredients in a blender until smooth Cover and refrigerate until ready to use
3
2. Portion the salad into individual serving containers/bowls in the following order:
1 cup lettuce mix
2 Tbsp cucumber (No. 30 scoop)
2 Tbsp carrots (No. 30 scoop)
2 Tbsp red bell pepper (No. 30 scoop)
¼ cup cabbage (No. 16 scoop)
¼ cup edamame (No. 16 scoop)
Sunflower seeds (optional)
4
Serve salad with 2 Tbsp salad dressing and ½ oz wonton strips portioned into a 4 oz deli cup to keep crisp
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 270 | Total Fat: 18g | Sat Fat 2g | Carbohydrate: 23g |
Fiber: 5g | Protein: 9g | Sodium: 210mg |
Crediting:
Crediting Edamame as M/MA: ½ cup dark green vegetable, ¼ cup red/orange vegetable, ¼ cup other vegetable, and 1 oz eq meat/meat alternative.
Choose two of the following options:
12 ½ cups Roasted Chickpeas (recipe on next page) or 50 Each Roasted Chickpeas (individually packaged product like Go’Bonzo’s)
50½ cup servings Edamame
12 ½ cups Hearty Hummus (recipe on next page)
50 Each Peanut or Sunflower Spread (individually packaged product like Advance Pierre or Sunbutter or WOWButter brand)
1 cup Sunflower Seeds & Fruit Mix (individually packaged product like Cal-Tropic Producers)
Description:
These Bento Box inspirations offer a convenient graband-go solution. Complete your meal with tortilla chips or pita bread, and a fruit or veggie and you have a reimbursable option all within a single box.
1 Prepare recipes as needed
3.
Choose two of the listed meat alternate products
2 HACCP Critical Control Point: Hold at an internal temperature of 41°F or below
Serving information
1.
Place meat alternate products in a container. Add necessary grain equivalents, fruits, and vegetables to build a complete reimbursable bento box meal
Servings: ~50
Crediting:
Each Bento Box provides 2 meat/meat alternates Other components are dependent upon school foodservice menu planner
5 lbs 6 oz (¾ gallon + ½ cup)
Garbanzo Beans, low-sodium, canned, drained or cooked from dry
¼ cup Olive or Canola Oil Blend
1- 2 Tbsp Salt
¾ – 1 tsp Pepper, Red or Cayenne
¼ cup Rosemary, dried
Description:
Crispy roasted chickpeas are a great addition to bento boxes They are a satisfying snack bursting with flavor and crunch
Rinse and drain chickpeas very well in a strainer Allow all excess water to be removed
2
1 Optional: Chickpeas can be stored in a cooler overnight to dry. Layer chickpeas on a parchment-lined sheet pan. Cover the chickpeas with another sheet of parchment paper to dry
3
4
In a bowl, toss chickpeas with the oil, salt and pepper
Arrange in a single layer on a baking sheet
6
5. Transfer the roasted chickpeas to a bowl and toss with rosemary, if using
7.
Roast at 350°F for 30-40 minutes, until chickpeas are golden brown and rattle when shaking the baking sheet
Cool completely. Store in an airtight container for up to one week.
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 57 | Total Fat: 3g | Monounsaturated Fat: 2g |
Polyunsaturated Fat: 1g | Carbohydrate: 6g | Fiber: 2g |
Total Sugar: 1g | Protein: 2g | Sodium: 132mg |
Crediting:
Portion ¼ cup roasted chickpeas into individual cups to provide 1 oz. eq. meat/meat alternative or ¼ cup legume vegetable.
2 ½ -#10 cans (1 1/2 gallons + 1 cup)
Garbanzo or white cannellini beans, drained or cooked from dry
18 cloves Garlic
⅓ cup Cumin, ground
2 Tbsp Salt
1 Tbsp Black pepper
2 ½ cups Lemon juice
1 pint Olive Oil
1 quart Water (used for desired consistency)
Description:
Crispy roasted chickpeas are a great addition to bento boxes They are a satisfying snack bursting with flavor and crunch
Hummus:
Add beans, garlic cloves, cumin, salt, black pepper, lemon juice, and oil to a vertical cutter mixer (VCM) or blender Mix until smooth Add water until the desired consistency is reached 1
Note:
Hummus can be served as part of a bento box, on a whole grain flatbread, topped with diced vegetables, or in a sub or wrap with oven-roasted vegetables such as zucchini, yellow squash, tomatoes, mushrooms, peppers, or onions,
Nutrition & Crediting
Servings: ~50
Nutrition:
Calories: 362 | Total Fat: 16g | Saturated Fat: 2g |
Monounsaturated Fat: 9g | Polyunsaturated Fat: 2g |
Carbohydrate: 47g | Fiber: 9g | Total Sugar: 6g | Protein: 12g |
Sodium: 539mg |
Crediting:
Scoop 1-#8 scoop (½ cup) provides 2 oz eq meat/meat alternative and 2 oz eq grain (if served with pita or flatbread)
Plant-Based
Pantry Staples
A list of pantry items to have on hand for plant-based cooking
Plant-Based Milk
Plant-Based Butter
Legumes and Beans
Vegetable Base or Broth
Plant-Based Crumbles
Whole Grains
Tofu
Oat, Almond, Soy, or Coconut
Such as Earth Balance
Lentils, Black Beans, Garbanzo, Great Northern, Cannellini or Pinto
Such as Minors
Such as GroundPro, Better Balanced Foods or Deeply Rooted
Quinoa, Brown Rice, and Pasta
Silken or Firm
Recipe calls for...
Asian chicken stir fry or fried rice
Burgers
Hot Dogs
Beef Tacos, spaghetti with meat sauce, or chili
Meat toppings pizza
Chicken salads or wraps made with breaded chicken
Try this...
Try cubed, firm tofu
Veggie or mushroom burgers such as Actual Veggies
Veggie dogs like Better Balance Foods
Use plant-based crumbles such as Better Balance Foods, Deeply Rooted Farms, GroundPro Crumbles, or beans
Veggie topped pizza
Swap breaded chicken for plantbased nuggets or patties such as Rebellyous Foods
Ideas for simple plant-based swaps you might not have considered
Recipe calls for...
Yogurt and cheese kits
Bento Boxes” with hummus, crispy chickpeas, sunflower seeds, dried fruit, nut butter dipping cups with pretzels, and fresh fruit and veggies
Canned fruits
Whole grain-rich products
Eggs
Dairy milk
Ready-made dressings
Try this
Replace with fresh fruits, cut kiwis in half, cut oranges in quarters, leave strawberries whole, and allow students to self-serve
100% whole grain products
Just Egg as an egg for egg substitute
For Baked Goods
Applesauce
Aquafaba
1/4 cup purée = 1 egg
3 tbsp = 1 egg, 2 tbsp = 2 egg whites
Banana
1/4 cup purée = 1 egg
Chia seeds
1 tbsp + 3 tbsp water = 1 egg
Ground flaxseed
1 tbsp + 3 tbsp water = 1 egg
Pumpkin purée
1/4 canned = 1 egg
Unflavored plant-based milk to cook such as oat, almond, or soy
Scratch-made dressings made from tofu or cashews
entils
Ways to Prepare Stew Boil
Easily Replaces
Baking Flour
Chicken
Fish
Beef
Pork
eal Ideas
urries, Stews, Use the flour to make into bread, uddha Bowls, Salads
Tempeh
Ways to Prepare Grill
Bake
Pan-Fry Stew Stir-Fry Air-Fry
Meal Ideas
Easily Replaces
Chicken
Sausage/Bacon
Kebabs, Prepared like bacon, Curries, Stews, Sandwiches, Wraps, Buddha Bowls, Added to Salads
Tofu
Ways to Prepare Grill
Bake
Pan-Fry Stew Stir-Fry Air-Fry
Meal Ideas
Easily Replaces
Chicken
Beef
Pork
Sausage/Bacon
Eggs
Cheese
Other Dairy
Stir fried, Marinated and baked/air fried, Curries, Sandwich, Breaded and fried/baked like chicken nuggets, Crumbled as eggs, ricotta/soft cheese
Stir-Fry Served Cold
Meal Ideas
Salads, Stir fries, Buddha Bowls, added to pasta. Used to add protein to meals, not necessarily to replace meat.
Beans
Ways to Prepare Stew Boil
Stir-Fry Served Cold
Meal Ideas
Easily Replaces
Chicken
Beef
Pork
Chilis, Curries, Salads, Buddha Bowls, Rice bowls, Tacos, Burritos, Burgers, Pasta dishes
Chickpeas
Ways to Prepare Bake
Pan-Fry
Stew
Stir-Fry
Air-Fry
Meal Ideas
Easily Replaces
Baking Flour
Chicken
Beef
Eggs
Add to salads/buddha bowls/rice bowls, Hummus, Use whole like eggs/chicken in salad recipes, Curries, Soups, Crisped like croutons, Add to pasta
Procurement
We built the most extensive, centralized directory of fiber-rich, plant-based food products for institutional food service.
Search by protein substitute, brand name, and even K-12 Creditable
Find new and favorite products at plantbasedvendors com
Discover all the essential resources and links to gather your plant-based ingredients effortlessly plus links to hundreds of USDA-approved plant-based recipes
Recipe Sources:
Balanced Lunch Tray
Chef Ann’s Lunch Box
Forward Food Institute of Child Nutrition
Physicians Committee for Responsible Medicine Deeply
Better Balance
CIA Healthy Kids Collaborative
Week-by-Week Plan
Weekly Theme Overview
Weekly Headlines + Key Points
Set a reasonable goal/plan within your specific context for pilot timeline
Menu Analysis
Weekly call with collab team
Week 1
Create excitement with your team, explaining why, what, and when
Recipe Selection
Weekly call with collab team
Week 6
Gather information and feedback, adjust as necessary
Remind school staff, make announcements
Serve plant-based meal
Weekly call with collab team
Week 2
Order products for first week pilot/taste testing
Work with vendor to get new items
Create a basic plant-based pantry
Gather marketing materials
Weekly call with collab team
Continue to market and train as necessary
Teachers use lesson plan on serving day
Serve plant-based meal
Gather information and feedback, surveys, committees
Week 3
Post posters, flyers, social media posts
Form a student committee
Have why session with school staff
Taste test with school staff and your team
Weekly call with collab team
Week 4
Train staff on preparation of recipes
Taste test with students, next weeks item(s), Continue to market
Audit of preparation of kitchen and line
Weekly call with collab team
Gather information and feedback, adjust as necessary
Remind school staff, make announcements
Serve plant-based meal
Weekly call with collab team Weeks 9 & 10
Gather information and feedback, adjust as necessary
Remind school staff, make announcements
Serve plant-based meal
Weekly call with collab team
Return data form to collaborative
Lessons learned, what worked, what didn’t
Make a plan going forward
Set a reasonable goal/plan within your specific context for pilot timeline
Menu Analysis
Weekly call with collab team
Initiate: Pre-Pilot & Week 1
Length: 1-2 weeks, adjust as needed
Create excitement with your team, explaining why, what, and when
Recipe Selection
Inventory kitchen and pantry
Initiate: Week 1
Length: 1-2 weeks, ongoing adjustments
Train staff on preparation of recipes
Taste test upcoming recipes with students
Continue to market
Audit of preparation of kitchen and line
Initiate: Week 4 & 5
Length: Ongoing
Gather information and feedback, adjust as necessary
Remind school staff, make announcements
Serve plant-based meal
Initiate: Week 4 (taste test) & 6 (pilot)
Length: Ongoing
Order products for first weeks & taste testing
Work with vendor to get new items
Create a basic plantbased pantry
Gather marketing materials
Initiate: Week 1 & 2
Length: Ongoing
Post posters, flyers, social media posts
Form a student committee
Have “why” session with school staff
Taste test with school staff and your team
Initiate: Week 3
Length: Ongoing
Continue to market and train
Teachers use lesson plan on serving day
Serve plant-based meal
Gather information and feedback, surveys, committees
Initiate: Week 5-6
Length: Ongoing
Return data form to collaborative
Lessons learned, what worked, what didn’t Make a plan going forward
Initiate: Post-Pilot
Take photos and videos
Host a Plant-Based Family night
Distribute stickers and SWAG
Goal Setting
Planning
Procurement
Marketing & Promotion
Prep & Taste Test
Full Implementation
Feedback & Adjustments
Review Data & Plan Ahead