Earlier this month, K-12 operators met virtually for the School Nutrition Association’s (SNA) School Nutrition Industry Conference. For three days, they shared what’s worked well for their districts during the pandemic. Here’s a glimpse at some of their innovations.
To give students an easier time transporting their school meals home for virtual-learning days, Kristin Beale, foodservice director at Hickory Public Schools in Hickory, N.C., had her staff use packing tape to make handles for the boxes.
Early on in the pandemic, Alyssia Wright, executive director of nutrition for Fulton County Schools in Atlanta, started having a weekly check-in with her managers. The check-ins have since evolved into an optional weekly call that Wright named Dialogue with the Director. During this time, staff can call in and ask any questions they have for her. Wright says this has helped staff stay engaged and informed of what’s going on in the district.
To help promote school meals to parents, the nutrition team at Chesapeake Public Schools in Chesapeake, Va., created a newsletter called School Nutrition News. School Nutrition Services Director Larry Wade said it’s helped convey the importance of school meals during the pandemic and let parents know how they can pick meals up for their kids.
4 takeaways from the Food Research and Action Center’s latest report on student meal participation during COVID-19
4. Invest in equipment that meets your needs
The school nutrition team at Montague Area Public Schools in Montague, Mich., purchased narrow pallets and narrow pallet jacks, which fit through standard doors and walk-in coolers a lot easier than their traditional full-sized counterparts.
Even if your catering proposals have a low conversion rate, it’s a good idea to put a time limit on them and keep track of which proposals went out for each event date, Advice Guy says.
