Team Nutrition Readiness and Retention Training Program Webinar 6: Cooking Local Produce

Resource Topic Category:Culinary

Child Nutrition Program:
  • NSLP – National School Lunch Program
  • SBP – School Breakfast Program

Team Nutrition Training Grant: 2022

Organization:

Virginia Department of Education

State:

Virginia

Summary:

Target audience: School nutrition directors

Beverly Girard, Ph.D., MBA, MS, RD, SNS, and Chef Lindsey Schoenfeld, RDN, discuss cooking local produce for Virginia school nutrition professionals.

The five objectives of this webinar are to:
1. Define seasonality.
2. Describe the benefits of seasonal local produce.
3. Explain how to properly clean and prepare local produce.
4. Identify the best ways to store local fruits, vegetables, raw meats, poultry, and seafood.
5. Apply knowledge to prepare recipes using Virginia local seasonal produce.

Resources were developed with Culinary Solution Centers, LLC, the K-12 Culinary Team (https://www.chefcyndie.com).
The survey was developed with Virginia Tech.

Contact Info:

Katelynn Stansfield
katelynn.stansfield@doe.virginia.gov