Before the school bell rings in the new year, school nutrition professionals gathered in Denver for the nation’s largest school food show to stay on top of what’s trending for menus. Plant-based options, spicy flavors and global dishes topped new offerings with grab-and-go breakfasts and customizable lunches still popular. In addition to food trends, school meal program operators discussed new and different ways to encourage students to choose school meals, a consistent source of nutritious, balanced options. School meals are provided free for all students in some states – Maine, Minnesota, Michigan, California, Colorado, New Mexico, Nevada and Vermont.
Students like to have options and many nutrition programs are offering customizable sandwiches, grain bowls and self-service or build-your-own salad bars to give more choices. Traditional lunch lines are adding flavor stations featuring spicy seasonings and bold sauces. School nutrition professionals recognize restaurant trends can influence the culinary interests of their young customers.
“Menus become a gateway, an opportunity to use the cafeteria as a classroom to learn about other foods and cultures,” said Jeanne Reilly, Director of Nutrition at Windham Raymond School District RSU #14, Maine.
Global flavors continue to be added to school lunch menus. Nutrition programs see increased student participation when school lunch reflects their culture or community. With the option to try everything from Indian dishes to Asian and African-influenced offerings, students also get the opportunity to learn about cultures through food.
“Kids love to try new things and this gives them the opportunity to choose and makes them feel grown up,” said Suzannah Yodar, Child Nutrition Director for Albertville City School District, Alabama. “It is also a way to expose our students to different cultures and outside the box.”
Students asked and nutrition programs responded to more requests for vegetarian, vegan and plant-based menu options.
“The most popular and easiest way we have added vegetarian options is through our bars, (for example) instead of just having chicken and beef we also offer black beans,” said Emily Hanlin, Executive Director for Cobb County School District, Georgia. “We offer a non-meat option every day at lunch.”
According to a recent study, increased interest in vegetarian meals can be attributed to a variety of motives including environmental and climate change concerns as well as animal well-being, health concerns and sustainability issues.
“We are seeing more of our middle school students asking for vegetarian and vegan options and also more students on restricted diets,” said Krystal Gendreau, Director of Child Nutrition, Laconia School District, SAU #39, New Hampshire.
“We also have staff members who would like more than a veggie wrap as an option when we cater events for school staff,” said Anna Muncy, Food & Nutrition Program Director, Hillsboro-Deering School District, SAU #34, New Hampshire.
Supply chain shortages in recent years have forced nutrition programs to look for alternative ways to source fresh vegetables. In addition to farm-to-school programs, more schools are adding menu items grown in school gardens. Whether through greenhouses or hydroponic growing systems, school districts are offering students ways to learn where their food comes from and, in some cases, the opportunity to help grow it.