K-12 school dining is so much more than providing great-tasting food students like to eat.
Nutritious meals and snacks help fuel a child for their day ahead and studies show they help children do better in school by improving memory, alertness, concentration, problem-solving, attendance, mood—and even test scores.
What’s more, for many students, breakfast and lunch at school are their most nourishing meals of the day.
That is why Aramark Student Nutrition chefs and dietitians constantly review the latest insights and food trends and work within school nutrition standards to help students discover their love of food.
As one way to superpower that effort, a nationwide alliance of K-12 chefs was formed to make sure culinary innovation is always on the school menu.
Student Nutrition Culinary Alliance
The Aramark Student Nutrition Culinary Alliance brings together some of Aramark’s K-12 chef talent from across the country. Currently an 11-member Alliance, these chefs connect to strategize and collaborate with one another, share best practices, and gather insights from different schools and regions across the country.
“Each member of the Culinary Alliance is an experienced chef who brings their unique perspective, expertise, and passions to the team,” said Christina Meinhardt, Registered Dietitian Nutritionist and Director of Menu and Product Development, Aramark Student Nutrition. “It’s a great way to connect and share innovative ideas and best practices among colleagues.”
All members of the Culinary Alliance are classically trained chefs with international food service experience. The group includes restaurateurs, Certified Research Chefs, and Culinary Institute of America certified Pro Chefs who all share a deep-seated passion for service and powering student potential.
“We meet regularly in a think-tank setting to collaborate, spark innovation, and bring the Aramark Student Nutrition brand to life for clients and students,” said Chef Marion Gibson, Aramark Director of Culinary Development, who currently sponsors the group. “We work together with dietitians, purchasing, brand, and concept development teams to refine recipes and menus based on local and regional taste preferences and trends.”
The Culinary Alliance focuses on engaging culinary professionals as they develop a diverse and inclusive culinary community. The group enables career growth and development and champions global culinary innovation and execution.
Current projects include creating flavor-packed plant-forward meals and menus, expanding Aramark’s global food offerings to reflect the changing tastes of students today, and finding ways to amp up salt-free offerings that students can customize on the fly.
Culinary Innovation Meets Nutrition Standards
The Culinary Alliance works closely with Aramark field chefs, chef managers, and food service directors with training for recipe execution, plating, presentation, and more to ensure consistency and quality, and help drive meal participation and satisfaction among students.
School meals must also adhere to the USDA Child Nutrition guidelines for breakfasts, lunches, after-school snacks, and more. These nutrition standards for school meals ensure children get the right balance of fruits, vegetables, low-fat or fat-free milk, whole grains, and protein foods.
Therefore, all Aramark Student Nutrition recipes and menu programs are built around those federal guidelines.
Aramark has a long history and proven track record of finding creative ways to deliver tasty meals students enjoy—while creating positive dining habits that can last a lifetime.
Learn how Aramark empowers healthy consumers of all ages.
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