Slide 2 Welcome! Please sit at the table with the sign that
matches the color of your role card. Slide 3 Alliance School Foods
Team Laura Hatch National School Foods Industry Manager Elizabeth
Vegas National School Foods Industry Manager Kim Kengor School
Nutrition Manager Kate Lampel Link Competitive Foods & Beverage
Manager Slide 4 Coming to the Table for School Foods Slide 5 3
current issues 3 key Alliance resources Relevancy to a variety of
stakeholders Role for all Where we are going Slide 6 1 2 3
Scenarios Slide 7 Facilitators Jennifer Robert Roger Susan Sal
Slide 8 Rounds 1, 2 and then 3 Slide 9 Stretch your thinking What
role could I play? How could I help move things ahead? Slide 10
Ready, set Competitive foods + Discussion + Resources School meals
+ Discussion + Resources Industry + Resources + Discussion Surprise
element Change schools grade level Wrap up Slide 11 What role can
you play? USDA Rule on competitive foods and beverages is coming.
We will have about a year to get our schools fully compliant for
all foods and drinks sold outside of the school meal: reducing the
sizes of beverages getting rid of tea drinks and sport drinks esp.
for younger grades snacks and side items reduce fat, sodium and
sugar entre items in a la carte start reducing sodium and fat Slide
12 Comp. foods resources Product Navigator
www.healthiergeneration.org/productnavigat or Product Calculator
www.healthiergeneration.org/productcalculat or Slide 13 Change your
identity! Slide 14 What role can you play? Its late September, the
Nutrition Services Director spent all summer adjusting the school
meal menus to fit the new USDA meal pattern, which requires
significantly more fruits and vegetables (i.e., red/orange, dark
green leafy and legumes) more whole grains, along with limits for
calories, saturated fat and sodium. students who eat at school are
complaining more high school kids are leaving the campus
participation is down fruits and vegetables are going in the trash
Slide 15 School meal resources Celebrity Chef Cookbook (Alliance
for a Healthier Generation)Celebrity Chef Cookbook Smarter
Lunchrooms (Cornell University Food and Brand Lab)Smarter
Lunchrooms A Guide to Taste Testing Local Foods in Schools (Vermont
FEED)A Guide to Taste Testing Local Foods in Schools Slide 16
Change grade level! Slide 17 What can you do to influence the
district in using these tools? Alliance tools that help school
districts save time and money in school foods procurement:
Healthier School Meals Your district is underutilizing them. You
are concerned with costs of healthier meals. What are some things
you can do to influence the direction of your district? Note: In
the previous scenarios, you as an SWC member were able to help make
changes at your school. This scenario demonstrates how you also can
impact what happens at the district level. The steps you take might
be on your own, might be within the school or might be directly at
the district level. Slide 18 What is important to you in school
foods? Who in your school community should have todays info? What
are your real life next steps? Thank you for your participation!
Wrap up Slide 19
