PHASE 1: SETTING GOALS & BUILDING BUY-IN FOR YOUR PLANT-POWERED INITIATIVE
SERVING PLANT-POWERED, FIBER-RICH MEALS IN CACFP
CHILD CARE SETTINGS
PHASE 1 RESOURCE GUIDE
Why CACFP Settings?
CACFP Programs serve 4.4 million children and 116,000 adults on an average day. Over a year, the program serves about 1.7 billion meals to these participants. Food service has power to set positive food norms. Families are also looking for culturally relevant foodsmany traditional diets are plant-forward. Offering these foods helps programs stay responsive and inclusive. CACFP meals play a critical role: for some children, these are the most nutritious meals they’ll get in a day.
By incorporating more plant-powered, fiber-rich options, CACFP programs can:
Support child health and wellbeing
Model healthy, sustainable food choices
Meet the evolving needs and preferences of children and families
Create menus that reflect a variety of cultures and diets
We’re here to support your team in exploring and expanding plant-powered menu options in ways that work for your program and community through practical tools and expert guidance
Often, you serve more meals than anyone else in your community. You serve the children in your programs 1-3 of their meals each day. Your menu options shape daily eating habits and set the tone for how participants see food.
You create the food environment children grow up in. Your menus can help normalize nutritious, balanced meals that support lifelong health
You meet children where they are, every day. You fuel the physical and mental growth of every student, regardless of background.
You lead a team that children trust. The relationships your staff build with children can make healthy eating feel approachable, familiar, and even exciting.
You drive innovation and equity in meals. By incorporating more plant-powered, fiber-rich, and nutrient-dense options, you're not just feeding kids – you’re investing in their future
Why Plant-Powered?
For Children’s Health
Up to 97%
of children and adults do not consume enough dietary fiber, a nutrient found only in plants.1
93% of school-aged children don't eat enough vegetables.2
60% of school-aged children don't eat enough fresh fruits.2
62% of calories consumed by youth in the US are from ultraprocessed foods.3
30.5%
increase of type 2 diabetes rates among children between 2001-2009, and continue to rise 4
4
Defining Plant-Powered
"Plant-powered” refers to meals made predominantly from plant foods, often with the center of the plate featuring plant proteins like beans, legumes, tofu, or meat alternatives such as reformulated 'chicken' nuggets that don’t contain animal products.1
“The current generation of children is expected to live shorter lives than their parents.”
-The New England Journal of Medicine,
2X
The average protein intake for children often exceeds 150% to 200% of the RDA, primarily from animal-based sources 1
Over 90% of US children consume sodium at levels nearly double the recommended daily limits 1
3 in 4
Roughly 75% of US children exceed the recommended limit for saturated fat intake 1
1 CentersforDiseaseControlandPrevention (2014,August5) Childreneating morefruit,butfruitandvegetableintakestilltoolow:Childcareandschoolscan helpchildrenmeetdailyrecommendations CentersforDiseaseControland Prevention https://archivecdcgov/#/details? url=https://wwwcdcgov/media/releases/2014/p0805-fruits-vegetableshtml
USDA,AgriculturalResearchService,2021 UsualNutrientIntakefromFoodand Beverages,byMale/FemaleandAge,WhatWeEatinAmerica,NHANES2015-2018 wwwarsusdagov/nea/bhnrc/
2 NationalCenterforHealthStatistics(US)(2025) Ultra-processedFood ConsumptioninYouthandAdults:UnitedStates,August2021-August2023 536 https://stackscdcgov/view/cdc/174612
3 Hamman,R F,Bell,R A,Dabelea,D,D’Agostino,R B,Dolan,L,Imperatore,G, Lawrence,J M,Linder,B,Marcovina,S M,Mayer-Davis,E J,Pihoker,C,Rodriguez, B L,&Saydah,S (2014) Thesearchfordiabetesinyouthstudy:Rationale,findings, andFutureDirections DiabetesCare,37(12),3336–3344 https://doiorg/102337/dc14-0574
Goal Setting & Planning
Setting Goals to Incorporate Plant-Based Meals
Introducing more plant-powered meals into school menus is a powerful way to support participant’s health, accommodate diverse dietary needs, and align with evolving family and community food preferences But like any meaningful change, success depends on having clear, realistic goals to guide the process Setting thoughtful, measurable goals helps teams stay focused, track progress, and celebrate impact - while ensuring that new offerings are well-integrated, well-received, and sustainable over time.
For a step-by-step guide to help in your goal setting and planning process, please use the Goal Setting & Planning Workbook.
Setting clear, measurable (quantitative and/or qualitative) achievable goals helps keep your team focused, makes it easier to track progress, and gives you something to celebrate - whether it’s a menu launch, a taste test win, or positive feedback from students and families
Example Goals
Headline Goals
Increase Access to Plant-Based Meals
Goal: Offer at least two plant-powered meals a week at CACFP sites by the end of the year to ensure participants have consistent access to nutrient-dense, fiber-rich, inclusive options.
Build Kitchen and Staff Readiness
Goal: Train 100% of staff to prepare and serve at least three plant-powered recipes confidently within the next six months
Advance Sustainability and Climate Goals
Goal: Designate one “plant-powered day” per week to reduce the environmental impact of meals and educate participants on food and the planet.
Example Goals
Menu Design Goals
Offer more plant-based meals: Increase plant-powered meals by 20% to give participants more nutrient-dense, high-fiber choices
Include more legumes: Serve a legume-based entrée, like lentils or black beans, once a week for more plant protein
Add a daily plant-forward option: Include one plant-powered meal on the menu every day to help normalize these options
Use fewer pre-packaged foods: Remove one pre-packaged item from the menu each month and keep building from there
Create “plant-powered” days: Choose one day a week for a plantpowered menu to help the environment
Highlight climate-friendly meals: Use signage or symbols to show which meals are better for the planet
Host a Sustainability Week: Plan a week of themed menus, activities, and classroom lessons about food and the environment
Procurement Goals
Build vendor relationships: Reach out to at least five plant-powered food companies to explore products and pricing
Check with your distributor: Find out which plant proteins are already available through your vendor or FSMC.
Try new items: Test two new plant-powered meals and assess if they fit into your regular menu cycle
Use local produce: Incorporate seasonal, local fruits and vegetables when possible
Participation & Engagement Goals
Host taste tests: Run two taste tests and aim for 75% of participants to say they like the featured plant-powered item
Add new weekly options: Include one new plant-powered entrée on the weekly menu by the end of the semester
Survey families: Send out a short family survey and aim for 80% to support more plant-powered options.
Building Buy-In for Plant-Based Menu Changes
Building buy-in is essential for the long-term success of plantpowered menu changes in CACFP settings When staff, families, and participants feel informed, included, and valued in the process, they’re more likely to support and champion the changes Buy-in turns resistance into collaboration and helps uncover creative ideas, address concerns early, and create a shared sense of purpose
In many cases, it ensures that menu changes are not just implemented, but embraced and sustained
Building Buy-In With Your Team
are Your “Why”
with your motivation. Show your team how their directly impacts student health and successow these menu changes support that mission
power Through Collaboration
ve your team in planning Ask for their input on es, logistics, and what’s realistic. Validate their experience and highlight how changes may make their work easier or more fulfilling
Ask & Listen
Regularly check in: “What do you need to succeed with these changes?” Respect their insight and respond to concerns with solutions and support.
Foster Collaboration
Organize group taste tests, brainstorms, or team cooking sessions Let staff be part of the creative process - and lift up their contributions along the way.
eep Your Door Open
ake yourself accessible. Let your team know edback is always welcome and appreciated. Lead th respect, curiosity, and shared purpose
Building Buy-In With Your Team Sample Language
Here’s an example of how you might introduce upcoming menu changes to your team in a way that builds trust, highlights their importance, and prepares them for what’s ahead. Feel free to adapt this message to fit your leadership style and your team’s unique strengths
Exciting Updates to Our Menus – and How You’re at the Heart of It
Team,
Across the country, more and more CACFP settings are stepping up to support participant health - and I’m proud to say we’re one of them. We all see firsthand how important good nutrition is to helping young children feel energized, stay focused, and build lifelong habits. That’s why we’re making some exciting and forward-thinking updates to our menus over the next year.
We’ll be introducing a variety of new meals that highlight fresh vegetables, beans, and plant proteins - dishes that are full of flavor and packed with nutrients.
These updates are designed not just to meet guidelines, but to reflect what today’s participants and families are looking for: delicious, nourishing meals that support their wellbeing.
What does this mean for you?
While most of our operations will stay the same, these updates may bring opportunities to learn new kitchen skills and try out fresh ideas. From knife work to recipe prep to assembling more balanced meals, these are skills that benefit you both professionally and personally.
We’ll make sure everyone is supported along the way. Training will happen during regular work hours and will focus on practical tools and techniques that help make your job smoother and more rewarding.
Most importantly, these changes wouldn’t be possible without you Your experience, care, and creativity are what make this program a success We’re in this together, and I can’t wait to see what we’ll accomplish
Thank you for everything you do - our participants are better for it
- [Your Name]
Navigating Concerns
Introducing new menu items – especially plant-powered ones – can bring up valid questions and concerns from your team Change takes time, and it’s normal for staff to feel unsure about new ingredients, preparation methods, or acceptance
This section outlines some of the most common concerns you might hear and offers practical tips, questions, and responses to help you lead the conversation with confidence. With a supportive approach and clear communication, you can build buy-in, troubleshoot challenges together, and make plant-based menu changes feel realistic and rewarding for your whole team
“Our
participants won’t eat this.”
“Let’s run a taste test first and see what they actually think.”
“We’ve seen that when options taste good and are marketed well, participants are more open than we think ”
“Try framing it as a new option, not a replacement – it’s about choice, not taking anything away ”
“I don’t know how to cook this stuff.”
“Would you be open to a demo or hands-on training session?”
“That’s fair – we’ll provide training and recipes that make prep easy and familiar ”
“Think of it like learning to prepare any new item – one step at a time, with support.”
“These ingredients are too expensive.”
“Some plant proteins, like beans and lentils, are actually cheaper per serving than meat ”
“Let’s review the per-portion cost – some items may balance out when you factor in USDA credits ”
“We can start with one affordable swap and build from there.”
“We don’t have the equipment to prepare plant-based meals.”
“Many plant-powered options require the same tools as our current meals –let’s review what we already have ”
“We can start with no-cook or steamable items that work with our current setup ”
“Let’s identify what’s truly needed and see if there are grants or support to help.”
“It’s too much change at once.”
“We can start small – maybe just one plant-powered option per week.”
“This doesn’t have to be a full menu overhaul; it’s a gradual shift.”
“Let’s set a simple pilot goal that feels manageable ”
“Parents will complain.”
“We can communicate clearly that these are additions, not replacements ”
“Let’s collect feedback and use it to guide how we frame the rollout ”
“Many families actually ask for more healthy or allergy-friendly options ”
“We’re already doing enough – why add more?”
“This can help us meet wellness goals and nutrition standards even more easily ”
“It’s not about more – it’s about smarter choices that serve a broader range of participants.”
“Sometimes a small change makes a big difference.”
“We don’t have time for more prep work.”
“Let’s flag which dishes are the most time-intensive and adjust from there.”
“Some plant-powered options are heatand-serve and can be even quicker to prepare.”
“We’ll focus on options that fit your current workflow ”
“This is just a trend – it’ll go away.”
“Participant preferences are shifting and we want to stay ahead of the curve ”
“Offering variety helps us meet the needs of more students, now and in the future ”
“National guidelines are increasingly supportive of plant-forward meals – it’s more than a trend ”
“Nobody’s asking for this”
“Some participants might not speak up, but still benefit from more inclusive options ”
“Let’s try a simple survey or taste test and see what interest is really there.”
“Offering more variety is one way to introduce participants to new foods they might not even know to ask about.”
ty and public health advocacy organization d reducing the impact of diet-related disease for unities around the world.
With a special emphasis on nutrient-based interventions, Balanced’s Advocacy, Institutional Support, Nutrition Research and Policy programs focus on shifting the proportion of health-promoting foods on menus through an increase of dietary fiber and a reduction of foods high in saturated fats, excess sodium, and ultra-processing.
Combining both public awareness campaigns and practical implementation support, we provide resources, training, and tools to partner organizations and food service teams working to improve the healthfulness of their menus.
www.balanced.org
@thebalancedorg