Saratoga Springs (N.Y.) schools chosen for farm-to-school lunch program

Program brings in local produce from farmers' market.

Oct. 29—The Saratoga Springs City School District’s commitment to incorporating nutritious, locally grown food into school menus is making a name for the district and its school food service director, Margaret Sullivan.

Cornell University’s Division of Nutritional Sciences has selected Sullivan to collaborate on a three-year farm-to-school project titled “Scaling Up Farm to School in New York State through Extension Educator Leadership.”

The school lunch program, which has been using locally grown foods for several years, recently received a $500 grant from Cornell for participation in the first year of the project, and additional grants will be given over the next two years.

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Menu Development
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Adding an entirely new cuisine to the menu can feel daunting. But what if you could dabble in international flavors simply by introducing a few new condiments? For inspiration, FSD talked to operators who are offering a range of condiments plucked from global regional cuisines.

“Most ethnic cuisines have some sort of sauce or condiment relishes that go with their dishes,” says Roy Sullivan, executive chef with Nutrition & Food Services at UCSF Medical Center in San Francisco. Condiments offered to diners at UCSF Medical include chimichurri (Argentina), curry (India), tzatziki (...

Ideas and Innovation
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Give leftover brine new life by adding it to vegetables. In an interview with Food52, Stuart Brioza, chef and owner of State Bird Provisions in San Francisco, says that he adds a splash of leftover brine while sauteeing mushrooms to increase their flavor profile. “We like to ferment turnips at the restaurant, and it’s a great way to use that brine—though dill pickle brine would work just as well,” he says.

Menu Development
side dishes

Operators looking to increase sales of side dishes may want to focus on freshness and value. Here’s what attributes consumers say are important when picking sides.

Fresh - 73% Offered at a fair price - 72% Satisfies a craving - 64% Premium ingredients - 56% Natural ingredients - 49% Signature side - 47% Something familiar - 46% Housemade/made from scratch - 44% Something new/unique - 42% Large portion size - 42% Healthfulness - 40% Family-size - 40%

Source: Technomic’s 2017 Starters, Small Plates and Sides Consumer Trend Report , powered by Ignite

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