The USDA Recipe Standardization Process module on School Nutrition Toolbox is designed to help School Nutrition Programs, Child and Adult Care Food Program, and Summer Food Service Program operators to develop standardized recipes. Learning Objectives Participants will: 1. Define “standardized recipe.” 2. Identify benefits of using standardized recipes. 3. Recognize …

This toolkit provides resources and support for agriculture education, nutrition education, food systems, hands-on applications, and community engagement within the Agriculture & Nutrition Education pillar of farm to school.

The school gardens toolkit is a resource that provides support and information for ways to use school gardens, build support, determine school garden readiness, incorporate outdoor & indoor gardens, when and how to harvest, garden maintenance, benefits of school gardens, and more!

This toolkit provides a general introduction to local procurement, which includes the benefits of local procurement and local foods, an overview of Indiana Grown for Schools, and definitions to more easily understand the technicalities and logistics of procurement. Broken up into four different chapters, the Buyer and Grower sections discuss …

Harvesting Montana Recipes toolkit provides 6 recipes which feature locally grown foods to Montana schools and communities. Recipes are provided in 6, 50, and 100 servings to allow for use in both early childhood education and K12 school food service. Target audience is School Food Service Directors, teachers and community …

Montana's Harvest of the Month Recipe Cards. Six recipes which feature Montana grown foods. Nutrition education for classroom teachers, after school programs, and early childhood education programs. Target audience is teachers.

The recipe development project, ‘Harvesting Montana Recipes’, utilized a number of forms, attached here, to share feedback. The ‘Student Pre- and Post-Assessment’ was used to assess student knowledge about and attitudes towards the local Montana foods used in the project. The ‘Recipe Feedback and Nutrition Education Survey’ was used by …

Schools used this form to report the results of student taste tests of the local recipes along with feedback related to the recipe. Target audience is School Food Service Directors.

These are the pre and post surveys used to assess student knowledge about and attitudes towards the local Montana foods used in the recipe development project. Target audience is School Food Service Directors and teachers.

Taste testing guide with tools to host taste testing events in the classroom or the cafeteria. Target audience is School Food Service Directors and teachers.

Taste test ballots for secondary students used to determine student approval ratings for the Harvesting Montana Recipes Contest; recipes created for the 2021 Team Nutrition Grant. Target audience is School Food Service Directors and teachers.

Taste test ballots for elementary students used to determine student approval ratings for the Harvesting Montana Recipes Contest; recipes created for the 2021 Team Nutrition Grant. Target audience is School Food Service Directors and teachers.

Harvesting Montana Recipes contest rules. Target audience is School Food Service Directors and teachers.

A procurement list to assist schools in finding sources to purchase local foods including barley, beets, bison, lentils, and sweet cherries. Target audience is School Food Service Directors and teachers.

Virginia Harvest of the Month (HOM) is a program that promotes eating seasonal foods, increasing fruit and vegetable consumption, and supporting local economies. Sponsored by the Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP), Virginia HOM provides ready-to-use materials for classrooms and cafeterias to educate children about the …

Virginia Harvest of the Month (HOM) is a program that promotes eating seasonal foods, increasing fruit and vegetable consumption, and supporting local economies. Sponsored by the Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP), Virginia HOM provides ready-to-use materials for classrooms and cafeterias to educate children about the …

Virginia Harvest of the Month (HOM) is a program that promotes eating seasonal foods, increasing fruit and vegetable consumption, and supporting local economies. Sponsored by the Virginia Department of Education, Office of School Nutrition Programs (VDOE-SNP), Virginia HOM provides ready-to-use materials for classrooms and cafeterias to educate children about the …

This online Recipe Development Training module is designed for school food service directors or other nutrition professionals engaged in scratch recipe development. The training walks participants through the USDA recipe standardization process using short slide shows and clips from an in-kitchen recipe development training. The training is provided on the …

These thirty recipes were prepared in the Montana Cook Fresh Leadership Institute in the culinary segment. The recipes are from a variety of resources and include both a small yield for the Institute and a larger yield (~50 servings) for a school district. These recipes are also included as part …

The Designing Healthy Lunchrooms Checklist is a list of simple, no cost or low cost strategies that may increase participation, reduce food waste, and increase selection and consumption of healthy school food. It can be used as a training or goal setting tool for your lunch program.

The Eat the Rainbow Checklist is designed to determine if your salad bar is meeting smart menu planning and customer service best practice standards. It can be used as a training or goal setting tool for your lunch program.

The Breakfast Boost Brainpower Checklist is a list of simple, no cost or low cost strategies that many increase participation, reduce food waste, and increase selection and consumption of healthy breakfasts. It can be used as a training or goal setting tool for your breakfast program.

This comprehensive training program was developed and tested as part of the Montana’s Office of Public Instruction’s innovative plan to support Montana school districts in serving high quality meals, called the Montana Cook Fresh Initiative (MCFI). Montana Team Nutrition defines high quality school meals as fresh “from scratch” school meals …