SUN VALLEY, Idaho — As students returned to schools in the past month, the controversy over nutrition mandates calling for more fruits and vegetables on students’ lunch trays heated up again.
The issue—foodservice operators saying it’s harder to meet budgets with the new standards and more fruits and vegetables are ending up in the trash—is on the U.S. Potato Board’s (USPB) agenda. The board’s main push for schools focuses on potato-friendly salad bars and more menu options that will be eaten instead of tossed in trash bins.
The salad bar campaign—“Potatoes Raise the Bar”—has received pledges of 20 of the bars since it officially kicked off July 1, and the potato board is matching the donations. The board has set aside $900,000 to donate 300 salad bars, if the industry pledges the same.
The USPB elaborated on its second initiative, to help school foodservice operators with meals, at the Idaho Grower Shippers Association’s annual convention Sept. 2-4.
“We have a tremendous opportunity to really impact the next generation and the food that they’re interested in,” said Kim Breshears, USPB marketing programs director. “We can influence their palate, and they can develop a love for fruits and vegetables in general and potatoes specifically.”
The focus on schools is a newer venture for the board, which has hired Garrett Berdan, a chef, registered dietician and a child nutrition specialist with the Oregon Department of Education Child Nutrition Programs. So far, he’s developed six recipes, which were showcased at the School Nutrition Association conference in July.
“The recipes meet all the regulations and were a huge hit with these school foodservice directors,” Breshears said.
Berdan has more than 15 more recipes in development, and the board hopes they’ll end up on the salad bars being donated by the industry.
“We are building relationships with school districts across the U.S., starting with those that are participating in our salad bar challenge,” Breshears said. “Garrett is also actively involved, helping them to make sure the recipes we’ve developed can be implemented in the schools, and we’ll continue to deliver new recipes to them.”
To track the donations, the USPB has created the Salad Bar Challenge Speedometer and a “leaderboard” that breaks down donations by regional potato group.
“Kids love potatoes; we know that,” Breshears said. “School districts know that when potatoes are on the menu, there is less plate waste.
Source: The Packer