Starting from Scratch – Let’s Get Cooking School Meals

Healthy Food Choices in Schools September 18, 2017 Print Friendly and PDF

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When progressing to a scratch production model in your school kitchens, making small but manageable changes is the name of the game. Join Shellie Kark, Chef Consultant with LiveWell Colorado’s School Food Initiative, for an informative webinar on getting started with scratch cooking, tips & tricks for planning ahead, and marketing the new menu items. Let us assist in making this fresh transition as smooth as possible for the entire Food & Nutrition Services Department. 


Resources

PDF of Presentation Slides

Bean salad recipe: https://livewellcolorado.org/wp-content/uploads/2017/06/Lisas-Bean-Salad-Recipe-2017.pdf

Let’s Move Salad Bars to Schools: http://www.saladbars2schools.org

The Lunch Box: http://www.thelunchbox.org/programs/salad-bars/salad-bar-tools-resources

Project Bread Let’s Cook Healthy School Meals Cookbook: http://www.projectbread.org/reusable-components/accordions/download-files/school-food-cookbook.pdf

Vermont New School Cuisine Cookbook: https://healthymeals.fns.usda.gov/hsmrs/Vermont/EDU-New_School_Cuisine_Cookbook.pdf

USDA Compilation of Recipes and Cookbooks: https://healthymeals.fns.usda.gov/recipes/recipes-school-food-service


 

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USDA / NIFA

This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.