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Tag: create enthusiasm

Posted on June 12, 2019June 13, 2019

Massachusetts Service Organizations Drive Initiatives to Provide Healthy, Culturally Diverse School Food

serving school lunch

Having grown up walking through the farmers’ markets of the San Francisco Bay Area, Alex Freeman immersed himself in the local and organic food culture that was rapidly expanding. He remembers his family purchasing fresh produce from the markets every …

Posted on June 12, 2019June 13, 2019

From Pho to Burritos: Highlighting Doug Davis, Director of Food Services for Burlington Public Schools

pho

With a background in the hotel and restaurant industry, and more than twenty years of work in child nutrition under his belt, it’s no surprise that Food Service Director Doug Davis has transformed the K-12 cafeteria scene in Burlington, Vermont. …

Posted on June 12, 2019June 13, 2019

Marketing Nutrition: School Cafeteria Signage Resources

fruit drawing

Some searching reveals an abundance of cafeteria signage resources from colorful posters to cute stickers. This page offers a snapshot of some of those resources both free and paid. According to the 6 guiding principles of the Smarter Lunchrooms Movement…

Posted on June 12, 2019June 13, 2019

Bust a Move! How to Use Dance Breaks to Get Students Reenergized and Refocused in the Classroom

video still dance breaks

Fostering classroom attention and participation can be as easy as “5, 6, 7, 8!” The Laurie M. Tisch Center for Food, Education & Policy, Program in Nutrition at Teachers College, Columbia University has developed an innovative and fun way to …

Posted on June 12, 2019June 13, 2019

Savor the Flavor: In School Broccoli Tastings with Low Sodium Flavor Stations

savor the flavor

Savor the Flavor (STF) is a k-6 school cafeteria and classroom promotion designed to encourage healthy food consumption like dark green vegetables.

STF Goals: 

  • To promote health and reduce chronic disease risk through the consumption of healthful foods and the
…
Posted on June 12, 2019June 13, 2019

Together … We Can! Achieving Successful Partnerships

teamwork

Partnerships are an excellent way to enhance programming. Decreased funding and staff hours, and increased learning objective demands can make it hard for one organization to do it all.  Partnerships provide an opportunity for multiple organizations to address community challenges …

Posted on June 12, 2019June 13, 2019

Assessment Tools for School Food Programs and Environments

lunch

Assessment is the first step in identifying opportunities for improvement and starting a planning process for making schools even healthier. This page provides a summary of 5 different assessment tools that school food service professionals, school administrators, and program leaders …

Posted on June 12, 2019June 13, 2019

The Blue Zones® Project: Bringing Positive Change to School Wellness

children at school

Blue Zones® is a health and wellness initiative founded by Dan Buettner.  He travelled all over the world researching communities.  The areas that he found to be the healthiest with the greatest longevity he named the ‘Blue Zones.’

The Blue …

Posted on June 12, 2019June 13, 2019

Obtaining and Processing Local Foods: A Food Service Director Perspective

girl eating corn

While evidence about the benefits of eating local food continues to build, farm-to-school endeavors present challenges when considering unique needs of school foodservice operations. Many districts encounter a variety of barriers to incorporating locally grown food in school cafeteria menus. …

Posted on June 12, 2019June 13, 2019

Tried and True Tips for Clearly Communicating Your Messages

Whether you’re doing a 3-minute TV interview or a 30-minute Back-to-School night presentation, creating a simple action plan can mean the difference between communication success and failure. Taking a few minutes to think about your audience and plan your key …

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This is a national Cooperative Extension resource

This work is supported in part by New Technologies for Agriculture Extension grant no. 2020-41595-30123 from the USDA National Institute of Food and Agriculture. Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture.

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