season The of growth.
kale caesar salad with garlic parmesan chicken
90-Day Training
Our DFN training program has been reimagined.
05 06 08 09 10 12 14 16 18
Customer Engagement
We’ve found new ways to connect with our customers for feedback.
National Nutrition Month
There was a lot to celebrate in March!
All-Star Luncheon
We’re proud to recognize our outstanding DFNs.
Recognition & Moments Matter
We recognize staff members that go above and beyond.
Innovation
TNG takes pride on always being on the cutting edge.
Taste Test
The students have tasted and chosen their faves!
TNG Gets Social Check out what some of our districts are doing on social media.
This & That
Our schools served up some really creative meals and events.
What’s New For Next Year
We have so many new and exciting programs coming your way!
Notes FROM NANCY
It’s hard to believe that by the time you read this, we will be well into the 2025 calendar year and nearing the end of another school year. We are so proud of all that The Nutrition Group and our districts have accomplished in such a short amount of time.
We kicked off the 2024-2025 school year at our annual Summer Seminar where Simon Bailey introduced us to the concept of “Plussing It Up.” He inspired us to not just DO our jobs, but to OUTDO ourselves while on the job. That means finding opportunities to go above and beyond in ways that inspire and delight. His words ignited a spark within our group, empowering us to channel our strengths, overcome challenges, and to look at our jobs as a way to provide meaning and impact.
And that’s exactly what we have been doing. It will be evident as you read through this spring issue of Nutrition Ink.
We’re introducing new programming that allows students to try new foods while simultaneously learning about other cultures, unique ingredients and the impact of food waste on the environment.
We listened to feedback and have revamped our DFN training in order to provide more resources that support their success and help them do the very best job they can.
We’re improving our menus and offerings by getting our customers involved through engagement, feedback and taste testing.
And we’re even further strengthening our focus on innovation, looking at opportunities to enhance our menus with fresh ingredients and fun menu options.
I personally feel so inspired by all the ways I see our districts, and everyone here at The Nutrition Group, plussing it up on a daily basis. I can’t wait to see what the rest of 2025 holds!
Yours in good taste,
Nancy Kohl President
DFN TRAINING PROGRAM
We Re-Trained Our Training Program
“…the company as a whole speaks to what they value… keeping directors through support and development. There are leaders in the company who are truly happy to help us succeed.”
– CANDACE BOOHER, TNG Food Service Director Rochester School District
Say
At The Nutrition Group, we are deeply committed to training and providing support and direction to our team members that is indicative of our culture. During our 2023 Employment Engagement Survey, our Directors of Food & Nutrition (DFNs) indicated the desire for a revamp of their training program to better meet their needs.
We took this feedback to heart and are working on a transformation of our DFN Training Program.
90-Day Training
After significant planning, TNG came up with a new 90-Day Training Program for DFNs. This program requires DFNs to spend a minimum of 90 days learning all the fundamentals of the position before being assigned to a new account. The training takes place at regional schools with local trainers. During that 90-day period, trainees also attend six structured in-person sessions where they receive more in-depth training on topics like cost controls, regulation and compliance, and human resource management.
Other program updates include:
• New hire orientation
• Comprehensive Training Binder
• Nutrition University classroom training
• Monthly trainer/mentor check-in calls
Since the inception of this new model, we have seen a marked increase in success and satisfaction among our newest hires. We can’t wait to hear what more DFNs think of the new training program.
what?
We want to hear what our customers think !
When it comes to food and meal preferences, we take our students’ input to heart. That’s why we’ll be testing several new ways that we can solicit feedback from them. We will be rolling out a few programs that schools can choose from based on what will work best for their students, their space, and their staff. The programs we’re testing are simple to execute. They are engaging and the input we receive will impact how we plan our menus and activities going forward.
One feedback method we’re testing for our younger customers will be a coloring page, where they can draw in their favorite foods. Another will be a classic feedback tool – a suggestion box – but each school can put in unique prompts to get the most helpful responses.
For our older students, we’re going to host a “Food Fight” - a March Madness-style bracket pitting different food selections against each other to crown a school’s favorite meal.
On top of this, we will be rolling out principal surveys, so we can also get input from school leadership on our menus, programs, and more.
We are looking forward to hearing what our customers have to say, and when possible, implementing enhancements based on their responses and suggestions.
Salem City SD
Floyd County SD
Happy National Nutrition Month!
Celebrating healthy eating habits.
Every March is National Nutrition Month, a special time to focus on making healthier food choices and developing good eating and exercise habits. This campaign, created by the Academy of Nutrition and Dietetics, started back in 1973 as National Nutrition Week and later became a month-long observance in 1980, as interest in nutrition grew.
Go Green for National Nutrition Month
As part of National Nutrition Month, this year there was a sub theme of “Go Green” – an initiative encouraging the inclusion of more green vegetables into meals. There are a variety of health benefits that can be gained from green vegetables, such as vitamin intake, digestion, and even lower risk of some chronic diseases. We know that some of our schools got creative with this, serving up cooked and raw green veggies that were eaten as appetizers or side dishes, as well as slicing and dicing them to be incorporated into recipes.
This year’s theme was “Food Connects Us,” and highlighted how food brings people together. It connects us to our cultures, families, and friends. Sharing a meal is a chance to learn about food ingredients, preparation, and where it came from. At The Nutrition Group, we felt particularly passionate about this year’s theme, as we feel strongly that food is a unique way to connect us all.
Each year during National Nutrition Month, we encourage our schools to offer programs, events, unique menus, and more to promote and celebrate what it’s all about. Check out what some of our schools did this year!
National School Breakfast Week
Every March also brings National School Breakfast Week (NSBW), which celebrates the importance of a nutritious breakfast for students. The goal is to highlight how a healthy breakfast can help students perform better in school and set them up for success. This year’s theme was “Clue In to School Breakfast,” focusing on discovering the benefits of a nutritious school breakfast. The goal for our districts was to get more students to take part in our school breakfast programs.
WoodlandHillsSD
Greater Johnstown SD
Conneaut SD Moshannon
Woodland Hills SD
20 25
All-Star Award Program
Hey now, you’re an all-star!
Our All-Star Award program recognizes outstanding Directors of Food & Nutrition (DFNs). Award recipients are hand-selected by their Regional Manager and Regional Vice President based on criteria such as exceptional work ethic and outstanding customer service.
Each recipient receives a personal invitation to an All-Star Award lunch where they receive a 5-Star meal, a customized All-Star Certificate, and a cash award.
Congratulations to all the DFNs honored this spring. We are grateful for your leadership and values that you bring to TNG’s mission each day. Keep up the good work!
The interactions our staff members have with students, faculty, and the general public can truly make a difference in someone’s day. Encouraging positive behavior takes morale and optimism to new levels, so we spotlight these special encounters with our #MomentsMatter program. We are proud to recognize staff for their hard work and their dedication to providing nutritious meals, while also creating meaningful moments.
Our Directors of Food & Nutrition, Regional Managers, and Management Team nominate these staff members who exemplify the spirit of the #MomentsMatter program. Winners are recognized monthly in the form of a staff party and a $100 cash prize for each awardee.
Nancy Kohl, Dave Trotz, Katrina Doud, Chelsea Griffith, Leanne Young, Teri Beckwith, Courtney McCracken, Jesse Golla, Kari Stake, and Jessica Anzelone
Bloomfield-Mespo SD Chartiers Valley SD
Eastern York SD
Corry Area SD
Lehigh Career and Technical Institute
United Local SD
Susquenita SD Peters Township SD
Crestwood SD
Juniata Valley SD
West Mifflin Area SD
Jessica Anzelone, Amy Hehn, Roselyn Durkin, Connor White, Trenay Parker-Langston, Marcos Cortes, Kristen Collarini, Ann Marie Hadesty, and Nancy Kohl
We have passion (and a process) for innovation!
The Nutrition Group has been a leader in innovation for 50 years. Our chefs, dietitians, purchasing team, and quality assurance processes are all integral to this commitment.
From our chef’s minds…
Our creative chefs and dietitians are constantly researching market trends. Some of our students’ favorites are the coffee and boba tea bars, and dishes such as General Tso’s mac & cheese and pumpkin hummus bistro boxes.
To the purchasing team…
Once our chefs determine what’s on trend, members of our purchasing department work with the most reputable wholesale food suppliers, manufacturers, and distributors in the industry. Our process requires our team to be on-site so we can see, touch, and taste the food firsthand.
Through to quality assurance…
But wait, there’s more! Before we can launch these new innovative selections to our students, we put everything through our rigorous quality assurance process. We even test options with students themselves before finally putting them on the menu. (Check out the story about student taste testing on pages 12-13!)
We infuse innovation into every step of our food journey. The end result is unique, great-tasting foods that everyone craves.
West Mifflin Area SD
Beaufort County SD
Peters Township SD
East Lycoming SD Sharpsville Area SD
Wellsboro Area SD
Taste Testing Transformed SATIATION ACROSS THE NATION!
At The Nutrition Group, we are incredibly committed to getting feedback directly from the mouths we feed. As such, we’ve transformed our taste testing process this past year, expanding our reach and changing our format.
Over the course of several months, we took our taste testing program across six different states that we currently serve, to make sure we were incorporating feedback from a variety of students in different geographies. We went to ten different schools, bringing the menu options with us to each district.
At each district, we implemented a similar round-robin session, which allowed for more intimate conversations. It also prompted better dialogue amongst the students, providing us with richer and more helpful feedback. We chatted with them about everything from current menu favorites, new items, price points and more.
This year’s student favorites were the noodle bowl concept, tikka masala sauce, and cheese tortellini. This coincidentally worked out in our favor, since we’re launching the new international food programs, Nutrition Expedition and Take Nutrition Global. (You can read more about those on pages 18 and 19.)
We are so pleased with how the new taste testing process went, and we will continue to build upon this
Daniel Boone Area SD Floyd County Public SD
Wayne Highlands SD Eastern Local SD
PENNCREST SD
West Allegheny SD
Oconee County SD
Campbell City SD
Salem City SD
Did
TNG Gets Social
LaBrae Local School Poems
April
Sharing fun finds from across our schools!
AURORA CITY SD
Leighton Elementary students in the Aurora City School District had a special treat when they were served Boba ice cream. What a fun and unique treat!
GREATER JOHNSTOWN AREA SD
Students who are part of the Greater Johnstown Middle School’s Fabulous Foods Club got a behind-the-scenes tour of the cafeteria! They learned what the staff does on a daily basis, toured the kitchen, and even got to make pizza for lunch.
EAST LYCOMING SD
Students at Ashkar Elementary in East Lycoming School District had banana splits for breakfast! Don’t worry – these yogurtbased bowls were healthy. This Banana Bonanza Day was part of the Pennsylvania Governor’s Breakfast Challenge.
Ashkar Elementary saw a 24% increase in breakfast participation that day!
WAYNE HIGHLANDS SD
Honesdale High School in the Wayne Highlands School District jumped on the Wicked bandwagon, serving up a creative, Oz-theme menu of filled with pink and green goodies. There was even a Lucky Tray winner with a special prize!
TNG hosted a butternut squash soup tasting at Fallsington Elementary in the Pennsbury School District. The best, most delicious part was that the squash was grown in the school’s very own garden! The recipe was shared with the students’ families so they could make it at home.
OCONEE COUNTY SD
Two district-wide events were held for students throughout the School District of Oconee County. They enjoyed a Crave Dayz menu featuring a stir fry action station and a Wellness Wednesday event that offered Raisin and Brown Rice Grain Salad.
SALEM CITY SD | CARROLL COUNTY PUBLIC SCHOOLS | FLOYD COUNTY PUBLIC SCHOOLS
Multiple elementary schools participated in Snack Attack, a Nutrition Education lesson teaching students about wellrounded snacking in a fun format. Staff from these schools incorporated many fun activities, including coloring pages, books, and Q&A sessions. The main feature was a build-your-own Snack Monster station, where students used whole grain bread, protein-rich hummus, and a variety of colorful veggies to create edible monsters and loads of fun!
What’s New for Next Year
WE’RE
SO GLAD YOU ASKED!
As we hope you know by now, TNG is always innovating. Our goal is to keep things fresh – literally and figuratively –and to keep our customers excited. We have a bunch of new initiatives, programs, and ideas that we’re cooking up, and we can’t wait to share them with you!
Choose Sustainability
We know that our students and their families are looking for more from us than just food. They care about their well-being, the fortune of fellow students and the health of the planet. With that in mind, we are developing a sustainability program that will provide education on how to be more mindful when it comes to meal choices, and to teach students that their decisions in the cafeteria directly impact the world around them. We will be implementing an elementary program, “Planet Pals,” and a secondary program, “More Taste. Less Waste.” to encourage students to consider only taking the food, napkins, and utensils they truly need.
Nutrition Expedition
One of our main focuses at TNG is educating students and schools on the value of nutrition. This is especially important for younger audiences, as we want to build healthy habits early. That’s why we are so excited about a new elementary program called Nutrition Expedition, that will take students on a delicious adventure. This program will use foods from around the world to educate students about nutrition and fare from other cultures, as well as how these options benefit their bodies and minds. We will focus on one country at a time, giving us the ability to do a deeper dive into that region’s foods and cultures. The program will include take home materials and hands-on lessons, too!
Customer Feedback & Engagement
We always want to hear what our customers have to say! This coming school year, we will be testing several new ideas for getting feedback from the students about food choices, their favorites, breakfast participation and more. You can read more about our new methods for customer engagement on page 5.
Take Nutrition Global
Similar to the Nutrition Expedition program, we will relaunch Take Nutrition Global for our high school students. But for our secondary students, this version of global food exploration will go a step further. Take Nutrition Global will enable students to experience and taste various flavors from around the world while simultaneously educating them on many of the nutritional benefits of native or regional ingredients. We will still focus on one country at a time, but we will do a deeper dive into the educational component and even provide recipes they can try at home.
Innovative Tastes
Innovation is king at TNG, especially with food. There will be new foods and menu selections rolled out this year, as our TNG chefs are always thinking about how to tickle our students’ tastebuds! From initial feedback, one of the resounding favorites is our noodle bowls. These will come in a variety of flavors, including the popular ramen noodle bowl. Some options will be served hot, and others will be served cold –but either way, they are sure to be big hits with the students.
Daniel Boone SD
