School Food Success: Developing Recipes with California Fruits and Vegetables

About this Series
As part of our Nourishing Students project, the Center for Ecoliteracy and LunchAssist are hosting a series of menu planning support sessions for school nutrition professionals focused on Transitional Kindergarten and Kindergarten (TK–K) menus. Learn how to feature more fresh fruits and vegetables, and gain skills to source, prepare, and showcase vibrant California-grown crops.
About this Session
In this session, we explored recipe development and how it intersects with local procurement, including adapting, scaling, and taste-testing recipes. We highlight how to do this for all grade levels, including TK–K menus.
Panelists:
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Jen McNeil, Founder and CEO, LunchAssist
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Jennifer Huang, RDN, MS Regional Producer Engagement Specialist, Southern Region, CDFA Office of Farm to Fork
Slides: School Food Success: Developing Recipes with California Fruits and Vegetables
Download School Food Success: Developing Recipes with California Fruits and Vegetables Slides
Funding for Nourishing Students was made possible by a grant from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.
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