Montana schools join movement to take mystery out of meat

A new video explains how Kalispell Public School District's local beef purchases contribute to the economy.

Dec. 17—Do you know where the meat in your child’s school lunch comes from? Does he or she know? With national-scale food distribution systems the norm, it can be difficult to know the place of origin of the beef or chicken served in school cafeterias. In Montana, a movement is underway to take the mystery out of meat by bringing more local livestock into the lunchroom. A new video produced by National Center for Appropriate Technology’s FoodCorps Montana highlights the burgeoning Beef to School movement that serves to connect students with Montana’s rich ranching heritage, support local economies, and unite Montana communities through food.

In the video, Kalispell Public Schools Foodservice Director Jenny Montague explains how her district’s local beef purchases contribute to the economy in the Flathead Valley.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources