Developing or increasing a Farm to School program - identify and source local food partners, market and promotion of local foods

Building or expanding scratch food programs- recipe development, building menu cycles that work in their kitchens, training staff in quantity food production techniques and identifying and reducing unwanted ingredients in processed foods, and finding alternates

Fresh garden bars can be real show stoppers and an easy place to begin your school meal transformation!

Designing food coaching program professional development programs to complement all the hard work above so that the outcome is building a body of adventurous eaters

There are other areas that I can support school nutrition directors and managers who are struggling with finding the time and resources to accomplish.