Organization: Recipe for Success Foundation
The VegOut! 30 Ways in 30 Days Challenge is a call to action to eat 30 different vegetables within one month and offers a toolkit of resources and incentives to help everyone get to 30, including recipes, and curriculum for Pre-K - 5th grade.
Organization: Recipe for Success Foundation
The farmers marKIDS downloadable toolkit, designed for 4th - 6th graders, guides children's efforts in harvesting and pricing produce, promoting, advertising and operating their farmers marKIDS stand anytime of the year.
Organization: North Dakota Department of Public Instruction
This handout provides a list of creditable and not creditable foods for the CACFP infant meal pattern.
Organization: North Dakota Department of Public Instruction
The purpose of this resource is to provide multicultural meal ideas for family daycare home providers.
Organization: Friends of the Earth
An inspiring video for foodservice directors thinking about shifting their food procurement and menu options to feature more plant-forward entree items.
Organization: Friends of the Earth
Four-part Webinar Series for foodservice directors on Healthy, Climate-Friendly School Food: Strategies for Success.
Organization: Friends of the Earth
An inspiring and educational resource for school foodservice directors and advocates to learn about the importance of shifting menus and the resources available to help.
Organization: Friends of the Earth
A video to help inspire students to get involved in a school district's sustainable food efforts.
Organization: Friends of the Earth
An inspiring story from Oakland Unified provides a roadmap for change, showing how to feed kids healthier, more sustainable food on tight budgets.
Organization: Friends of the Earth
This report spotlights 3 schools that are implementing a values-based, climate-friendly school food service model rooted in providing 100% organic, scratch-cooked, and plant-forward school meals in low-waste kitchens. We hope it inspires directors!
Organization: Friends of the Earth
The Organic School Food Roadmap is a practical “how-to” guide, developed to help school food service teams make organic purchasing decisions and overcome key challenges when buying organic foods.
Organization: Friends of the Earth
The Organic School Food Roadmap is a practical “how-to” guide, developed to help school food service teams make organic purchasing decisions and overcome key challenges when buying organic foods.
Organization: RI Healthy Schools Coalition
Designed to train family and community volunteers on how to collaborate with Food Service and School Administration to organize and promote cafeteria taste-tests of locally sourced foods with elementary students.
Organization: RI Healthy Schools Coalition
Designed for all school community stakeholders to understand the importance of breakfast and how to make it accessible to more students. Proven strategies, step by step guide and timeline for "breakfast after the bell" rollout.
Organization: Community Health Improvement Partners
The Farm to School @ Home is a series of activities that teach valuable Farm to School and nutrition lessons to students while at home. Topics include gardening, cooking, fermentation, environmental science, seasonal foods, and farm to fork. To access all of the activities visit: https://www.farmtoschoolcollective.org/f2s-at-home. To access the activities …
Organization: Community Health Improvement Partners
This Curriculum was created to educate students on Farm to School and to assist educators with collecting information on students' school meal preferences and perceptions. Topics include Introduction, Perceptions, Taste, Farmers, and School Gardens.
Organization: Maine Agriculture in the Classroom
This guide has resources for educators PreK-12th grade to help teach agriculture, gardening, and nutrition either in the classroom or at home. It highlights resources that are particularly helpful for remote/virtual learning.
Organization: Virginia Department of Education
This resource was developed for Virginia CACFP operators; it was implemented during the VDOE Office of School Nutrition Programs 2020 Virtual Director/Sponsor Conference. The resource includes an overview of grain oz. equivalents and USDA resources.
Organization: Wisconsin Department of Public Instruction
Snack Inspirations is a resource developed as part of our CACFP Meal Service Training grant. The target audience is CACFP agencies to provide snack ideas a recipes along with CACFP crediting information.
TNTG Year:2017
A workshop to help school food service professionals and community members learn how a local school wellness policy can help create healthy environments.
TNTG Year:2017
A hands-on cooking class that teaches participants about how to prepare delicious Montana Harvest of the Month recipes that can be served for school lunch, breakfast, or snacks. Participants work on knife skills and food preparation techniques in this fun and tasty workshop.
TNTG Year:2017
A workshop that explores delicious new recipes and strategies to get students excited about trying new vegetables and helps school food service professionals brainstorm ways to mix up their typical "menu go-tos” for the service line, salad bar, and grab and go meals.
TNTG Year:2017
The purpose of this resource is to 1) provide on-site training or technical assistance to improve culinary skills with the goal of increasing the service of “from scratch” meals/recipes, fresh foods and a variety of vegetables in school meal programs, 2) develop and implement a Montana Cook Fresh Action Plan …
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes a user guide and link to a Data-Driven Decision Making with Key Performance Indicators video.
TNTG Year:2017
Organization: Virginia Department of Education
This resource includes the user guide and link to a video on the completion of the Virginia School Nutrition Programs Financial Report.