Welcome to Food Paradigm's School Lunch Collaboration
Our Approach: Collaboration and Change
Food Paradigm’s School Lunch Program aims to revolutionize school food by implementing scratch cooking techniques, using whole ingredients, and prioritizing nutrition, taste, and education. This program overview outlines the strategic plan, menu development, marketing strategies, nutrition education initiatives, and comprehensive skills training for kitchen staff.
We team up with schools or districts, assessing kitchen readiness and forming partnerships between Food Paradigm and the school to facilitate scratch kitchen cooking. The Kitchen Director and Chef forge connections with local farmers and suppliers, while also collaborating with other community organizations.
By implementing these steps, Food Paradigm’s School Lunch Program will not only transform school meals but also empower students, staff, and parents to embrace healthy eating habits and sustainable food practices.
Please continue reading for an outline of the factors we consider when assessing each school’s readiness for our collaboration and for developing the implementation plan with each school.
Build a Strategic Plan
- Conduct Readiness Assessment:
- Evaluate administrative support, kitchen size, equipment needs, and menu possibilities.
- Budget Allocation:
- Allocate funds for food procurement, kitchen refit, staffing, marketing, training, and partnership with Food Paradigm.
- Roll Out Plan:
- Establish a timeline for implementation with yearly goals and strategies.
- Pursue Outside Funding:
- Seek grants from NSLP, state-based programs, AFHK, Alliance for a Healthier Generation, and community foundations.
Build a Menu Kids Will Like
- Define Scratch Cooking:
- Utilize whole ingredients, local produce, and clean labels to create enticing, nutritious meals.
- Student Preferences:
- Gather feedback through taste tests and engagement with student leaders.
- Production Efficiency:
- Balance labor and food costs while considering kitchen equipment capabilities.
- Procurement Strategies:
- Maximize commodity orders and DOD dollars to optimize resources.
Create a Marketing Plan
- Target Audience Engagement:
- Engage students, staff, and parents through taste tests, promotional events, cafeteria posters, and newsletters.
- Staff Engagement:
- Encourage staff participation through samples, informational sessions, and special menu offerings.
- Parent Outreach:
- Collaborate with PTA groups, utilize school newsletters/websites, and conduct direct mail campaigns to inform parents about the program.
Nutrition Education
- Promote Healthy Habits:
- Integrate nutrition education into the curriculum, emphasizing farm-to-school initiatives and hands-on learning experiences.
- Newsletter Features:
- Highlight monthly themes such as “Harvest of the Month” to educate students about food origins and healthy eating habits.
Provide Comprehensive Skills Training for Kitchen Staff
- Training Approach:
- Prioritize staff training before program rollout to ensure competency and enthusiasm.
- Training Curriculum:
- Offer hands-on culinary training, kitchen skills review, classroom education on marketing, nutrition, and local sourcing, led by professional chefs.