Chartwells, the food service provider for the program, has provided meals for summer school. Wallin commended Chartwells for supporting teachers in the program, noting that for an “international tour” activity the food service provider cooked international dishes for the students to sample as well as the regular menu for the day.
Tuesday, June 26, 2018
A Chartwells K12 program is offering Jacksonville children a hot free meal during the summer. In participation with the 2018 Summer Food Service Program, any child age 18 or younger may receive a free nutritious hot breakfast and a free hot lunch at any of the 90 Duval County participating schools' cafeteria.
Friday, June 22, 2018
There's nothing better than a grocery store with so many options you wouldn't mind getting locked in there for a week straight. (Just me?) But what do you get when each Aldi aisle is a mile long? Let this nutritionist-approved grocery list guide the way….Fit & Active Multi-Grain With Flax Flatbread: Thanks to its helping of heart-healthy flax, Margie Saidel, R.D., vice president of nutrition and sustainability at Chartwells K12, says this source of plant protein will keep your hunger pangs at bay. Top it with lean turkey, lettuce and tomato, or hummus and roasted vegetables for a delicious and nutritious meal or snack. … Stonemill Salt-Free Original Flavor Seasoning Blend: Sprinkling this salt-free seasoning on a salmon filet or sautéed chicken breast punches up the flavor without packing on unnecessary calories, Saidel says.
Wednesday, June 20, 2018
Will Ratley, an Executive Chef and Regional Director for DCPS shows us the delicious breakfast meals that 8,000-10,000 students in Duval are being served each day as part of the Summer Meal Program this year. All of our sites in Duval serve a fresh hot breakfast every single day. From yogurt parfaits, sausages and cage-free eggs to made-from-scratch muffins and breads, students 18 and under can enjoy a truly well-rounded meal. “There’s no excuse! “said the reporter, “Skip the dollar menu and get a full-fledged, delicious hot breakfast!”
Tuesday, June 19, 2018
As a way to reduce food insecurities in the community, Winston-Salem/Forsyth County Schools will utilize a food truck starting Monday to help deliver meals to students while school is out. In addition to using 18 schools sites to serve meals in the summer, the food truck — the first one for the district with a fully functional kitchen — will travel to 23 community locations with prepared meals. The idea for a food truck came from the realization that some kids who could benefit from the free meals at schools during the summer might lack the transportation to get there, said Lauren Richards, executive director for child nutrition in the district.
Tuesday, June 12, 2018
Goosefoot, the nonprofit community development organization, announced it plans to continue supporting the school farm and culinary program with a $50,000 grant for the next school year. It has helped the gardens grow with major funding since 2014. The School Farms deliver more than 1,000 pounds of fresh organic produce to the Chartwells-managed school cafeterias, which end up on students’ plates. Salad bars, Taco Tuesdays and more are made with food picked by students, from kindergartners to high school seniors. Some produce also ends up at food banks. South Whidbey was the first school district in the nation to follow the Chartwells School Garden Guide protocols for delivering produce on a regular basis for school lunches.
Friday, June 8, 2018
More students in Randolph are taking advantage of “After the Bell, Breakfast in the Classroom,” a nutrition program supported by a private philanthropic organization. The program now serves 76 percent of students in four elementary schools, up from 21 percent last year, according to Scott Valentino, district manager for Chartwells, the schools’ contracted food provider. Valentino said an average of 260 children at each school are provided daily with fresh fruit, yogurt, muffins, bagels and cream cheese, along with juice and milk. He said the program may be introduced to the middle and high school next year.
Friday, June 8, 2018
While soy is its main ingredient, tempeh often contains ingredients like brown rice, quinoa, millet, flax seeds, and sesame seeds, says Margie Saidel, R.D. and vice president of nutrition, and sustainability at Chartwells K-12. … As a rule of thumb, Saidel says to look for plain tempeh with as few ingredients as possible. Flavored tempeh often contains extra soy sauce and sugar—stick to fresh spices, herbs, and homemade low-salt marinades so you know what you’re actually putting into your body. If you’re gluten-free, double check that each ingredient listed is compatible with your diet.
Tuesday, June 5, 2018
School may be out for summer, but there's still one bus making the rounds in Fayette County.
Students get on, and while they don't go anywhere, they leave with a full stomach. A former Fayette County School Corporation bus has been transformed into a mobile cafeteria called the "Kids Stop Cafe." …"Most schools feed in their buildings in the summer, but some kids can't get to the buildings. That's why we take it to them," said Food Service Director Rachel O'Brien.
Monday, June 4, 2018
Burton Elementary School hosted Washington State University Extension’s Supplemental Nutrition Assistance Program Education’s Harvest of the Month program this month, and 335 students were treated to local strawberries. The berries came from Gonzalez Berry Farm in Cornelius, Ore. Strawberries were then featured on the lunch menu throughout elementary schools in Evergreen Public Schools. The harvest program is hosted by the nutrition assistance program and the district’s Chartwells food service.
Wednesday, May 30, 2018