School Food Success: Recipe Crediting
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 dove into recipe crediting standards to ensure menu compliance, including Transitional Kindergarten and Kindergarten (TK–K) menus, and learned how to leverage the USDA Food Buying Guide to feature more fresh fruits and vegetables for students.
Panelists:
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Jen McNeil, Founder and CEO, LunchAssist
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.
A California Food for California Kids® downloadable resource
