POSITIVE PROMOTION OF YOUR PROGRAM IN ANGRY TIMES
Lunch Menu Upset…..Changes to
North Penn lunches irk parents,
students
N.Y. schools increase demand
for fresh produceColored Labels help Cafeteria-
Goers Eat Healthier
Not Your Father’s School
Lunch….Schools emphasize
healthy choices
District Run Garden Brings
Healthier Choices
N.C. students grow produce in
school gardens
Economic Slump Felt in
School Cafeterias
District Hires Collection Agency for
Lunch Debt
No Juice, No Paywww.facebook.com
COMBAT OPPOSITIONMENU CHANGES- NORTH PENN SD
Unhappy with Menu Changes
Removed juice as a daily choice
Made other changes to menu
Key Messages
No letter went home to parents to explain changes in menu.
Choice were removed.
Other bad menu options still present.
DEALING WITH CRITICSINCLUSION
How to get a positive outcome Address critics where possible; one on one
Get buy-in at all levels; understanding decision-making process. Financial impact Health and wellness impact Regulations
Share with peers and staff
Communication with Parents
Newsletter Communication
Website Communication
Media Communication
COMBAT OPPOSITIONNUTRITION IN THE SCHOOLS-
UPPER DUBLIN SD Original Mission…Immediate changes with all foods
prepared “from scratch” from whole foods without additives and preservatives.
Parent Advocate Group who’s mission is to provide nutritional information and resources for the community and to encourage and support on-site freshly prepared foods for school meals.
Key Message Group expected changes in school menu.
Parents wanted control in menu planning and food offerings.
DEALING WITH CRITICSINCLUSION
What did Upper Dublin do to Combat the Opposition?
Worked through Nutrition Advisory Group which was made up of the oppositional parents.
Cooperated as much as possible, making reasonable menu changes. Participation down.
Developed a Wikispace
Currently launching Facebook page
School Lunch Rocks
Color My Plate promotion www.udfs.wikispaces.com
EDUCATION AND INCLUSION
Vetri Foundation
Mark Vetri is a Philadelphia renown local “Iron Chef” who started a non-profit Foundation to assist schools in offering more wholesome foods to under privileged children using his recipes.
Working with foundation to develop a Nutrition Education/Food Service Awareness Plan for the school via Lunch Lesson Program
Incorporating some Vetri recipes into upcoming school menus- crediting with Vetri logo
Upper Dublin Student CHEF Project –Senior Student develop s new school menu item that meets new HHFKA nutritional standards. His responsibilities, with our guidance include:
Develop recipe, source ingredient, evaluate nutrients
Market new product through Entrepreneurial/Marketing Class
Produce actual food and serve on Roll- out day
EDUCATION AND INCLUSION
Home and School
Nutrition Advisory Councils
Community Organizations
Churches, YMCA, Food Banks
EDUCATION AND INCLUSION
Student Taste Tests
Working with Family and Consumer Science Groups
Use forms to evaluate likes/dislikes
Toot Your Own Horn!!!
Student chef, Nolan. Testing
different dough for his recipe he is
creating.
Upper Dublin High School
UPPER DUBLIN HIGH SCHOOL STUDENTS
ASSISTING WITH COLOR MY PLATE
NORTH PENN STUDENTSGO FOR THE GREEN
NATIONAL SCHOOL BREAKFAST WEEK
ALLENTOWN
THE END