To boost lunch participation on Wednesdays, School Nutrition Lead and trained baker Leigh Ann Bozung whipped up dozens of batches of cookies, providing a free treat on every tray. The recipe uses yogurt and 51% whole-grain flour, creating a cookie that serves as a grain source and qualifies as a snack under USDA guidelines. The cookies increased participation by 20%, allowing Lakeside to invest in equipment that made production more efficient and helped reduce labor elsewhere, says Bozung. She now bakes four cookie varieties: snickerdoodle, chocolate chip, oatmeal chocolate chip and sprinkle—rotating them in for snacks as well as lunch treats.