White House-endorsed chef leads nutrition training for school directors

White House Champion of Change Garet Berdan shares healthy recipes with operators.

March 26—A joint training by Oregon Department of Education Child Nutrition Programs and the Oregon Dairy Council featuring Oregon dietitian and White House Champion of Change Garrett Berdan taught school nutrition operators how to perform Confident Cooking the My Plate Way.

Leslie Collier, the food service manager for Tenas Illahee Childcare Center in Tillamook, says she is a big fan of Berdan’s recipes because he regularly reaches for color in the form of fruits and vegetables and infuses them into virtually every dish on the menu while simultaneously integrating USDA commodities into child nutrition and school-lunch programs.

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Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

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Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

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