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Schools across the country work year-round to develop, plan, and prepare menus that are diverse, appealing, and exciting to students. Although school meals must meet federal meal pattern requirements, school lunch and breakfast menus may look different based upon local and regional food preferences, what foods are produced locally, what items might be in season, and student feedback. Explore the many ways to offer school lunch and breakfast trays in Team Nutrition’s School Meals Trays, Many Ways photo collection or use the tips below, from school districts across the country, to offer delicious and nutritious meals that students will love!
1. Enjoy More Meat Alternate Options
Beans and tofu are popular vegetarian or vegan items to add to your menu. Many schools have introduced students to these meat alternates through “Meatless Mondays,” while New York City (NYC) Public Schools has “Vegan Fridays." White Bean and Pasta Primavera is just one dish in which NYC Public Schools serves beans as a protein source for lunch. In California, the San Francisco Unified School District provides a variety of protein sources on their menu and offers a vegetarian option daily, like their Bean and Cheese Pupusa. Meat alternates can also be used at breakfast. In Illinois, Chicago Public Schools has offered a Tofu Taco with salsa, potato wedges, oranges, and fat-free milk as a healthy breakfast tray (pictured). Find more ideas for including meats and meat alternates at breakfast in Team Nutrition's Offering Meats and Meat Alternates at School Breakfast guide.
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2. Feature Fish for Lunch
Fish is part of a healthy eating pattern and provides beneficial fatty acids and other key nutrients that may support children’s brain development. Many school districts across the country have access to fresh fish. For example, Boston Public Schools, in Massachusetts, provides a fish option to students every week, such as Buffalo Fish Bites. Kittery Schools, in Maine, has featured street tacos with local Hake fish and coleslaw with avocado crema (pictured). Give USDA’s Jerk Fish in a Pita Pocket or the Roasted Fish Crispy Slaw Wrap recipe a try!
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3. Expand Ethnic Cuisine and Cultural Flavors
Schools are finding ways to prepare healthy meals that honor the culture and traditions of their students and communities. In Puerto Rico, Christian Military Academy offers traditional Rice with Pigeon Peas, or “arroz con gandules,” using brown rice (pictured). In Virginia, Virginia Beach City Public Schools has offered chicken and vegetable dumplings that are whole-grain rich and served with low-sodium soy sauce. Minneapolis Public Schools, in Minnesota, has offered a delicious Tempura Rice Bowl made with chicken, brown rice, broccoli, carrots, edamame, and teriyaki sauce. Find a variety of USDA recipes from different cultures in the Child Nutrition Recipe Box.
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4. Love Local Menu Items
Many schools are working on creative ways to offer and connect students with local foods. Grantees from the Fiscal Year 2021 Team Nutrition Training Grants for School Meal Recipe Development offer recipes that utilize local agricultural products, and reflect local taste preferences and food preparation practices. In Washington, Bellingham Public Schools developed a Chickpea Masala (pictured) recipe, using local chickpeas and cauliflower. In Iowa, South Tama County Community School District developed Gourmet Pork Crispitos with Cilantro Salad featuring local corn tortillas. They are hand rolled, stuffed with pulled pork and cheese, and served with a fresh cilantro salad and Spanish brown rice. All of these recipes were tested and approved by students. Other State-developed recipes that incorporate local agricultural products can be found in the Child Nutrition Recipe Box.
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5. Taste Testing is Key
Taste tests are a great way to introduce new menu items and offer your school meals trays, many ways! Use Team Nutrition’s Taste-Testing Event Resources to plan and host successful taste-test events and get students excited to try a variety of healthy food choices.
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