connecting school food initiatives to the kitchen...wits labs—classroom education wits labs have...

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Connecting School Food Initiatives to the KitchenWellness in the Schools Panel Discussion


healthy bodies • healthy minds

Miguel Villarreal—Food Services Director NUSD

Chef Hollie Greene—WITS California Program Director

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA

Objectives for our discussion:

1. Compare four common entry points to the school kitchen

2. Practice stakeholder conversations to understand each party’s

needs

3. Create solutions together for common challenges

Connecting School Food Initiatives to the Kitchen


1. Chefs in Schools (staff support on scratch cooking)

2. Farm to School (local produce in the cafeteria)

3. School Gardens (edible education)

4. Cooking and Nutrition Education (during or after school)

Four Common Entry Points

© COPYRIGHT 2017 SCHOOL NUTRITION ASSOCIATION | #ANC17 | ATLANTA, GA -5-

Trained culinary graduates partner with cafeteria staff to feed kids

real food. Fitness coaches encourage schools to let kids play.

Our Story: Chefs in Schools

Reach 50,000 students in 100 public schools.

Cooked more than 11 million school meals.

Led more than 54,000 hours of play.


Where We Work

Our partnership approach drives systemic, long-term change, helping

schools across the country become healthier places for students to

learn and grow.


WITS Menu


Cook for Kids—Chefs in Schools

Your organization and staff do

amazing work and it is a gift to

have you in our school. Thank

you for all you do to inspire our

students to eat healthy and

delicious foods.

Judy Lewis, Teacher,

New Settlement


Cook for Kids—Farm to School

We are so lucky to partner with WITS to bring the value of healthy,

nutritious living through cooking to us. You are changing our school

culture through your love and passion for local, whole foods.

-Principal Bonnie Barron, Lu Sutton Elementary


WITS Labs—Classroom Education

WITS Labs have helped to increase

parent engagement. I've seen some

parents this year that I've never seen

before. Students' self esteem is

boosted when parents come in and

they can showcase their work.

Principal Carland Washington, West

Prep Academy,

WITS Summit 2015


Green for Kids—Garden

In WITS schools, kids are:

• Eating more potatoes and

strawberries after WITS Labs

• Reducing screen time and are

more active as a result of Coach

for Kids

• Eating more vegetables!


We share common goals

Better food and getting kids to move in school bumps up test scores

by 20% - I don’t know any fancy education trick that can achieve that.

Sam Kass, Former White House Assistant Chef;

President Barack Obama’s Former Food Policy Director


Results

0

10

20

30

40

50

60

70

Control Schools WITS schools

Percent students with vegetables on

lunch tray

Data from the WITS Yearly Report, 2015

Percentage of Students Taking Vegetables from the Lunchline:

WITS versus Control Schools

WITS can be life-changing; by exposing a student to nutritious and better

quality food, we can have a lifelong impact. -Eric Goldstein, NYC DOE

Office of School Food


WITS greens labs at new

settlement in the Bronx

http://abc7ny.com/health/program-aims-to-empower-schools-make-students-learn-healthier-habits-/1388651/


• Join a group discussion:

• Chefs in Schools (Table 1)

• Farm to School (Table 2)

• School Gardens (Table 3)

• Cooking and Nutrition Classes (Table 4)

• Compare, discuss, and solve together:

• What are the challenges?

• Who are the stakeholders?

• What do both parties need to collaborate?

• Successes?

Working Groups


@WITSinSchools

@wellnessintheschools

WellnessintheSchools

Miguel Villarreal, FSD NUSD, [email protected]

Hollie Greene, Program Director [email protected]

Contact


AFFILIATION OR FINANCIAL DISCLOSURE

• Consultant: Revolution Foods—Good Food Learning Camps


PROFESSIONAL STANDARDS CODE

• This session provides one (1) CEU

– Key Area: 1 – Nutrition

– Professional Standards Code: 1140

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