Highlights from Issue No. 49. Tap through to read the full pieces on FlippingBook.
The Global Plate
How Culturally Familiar Foods Strengthen School Nutrition Programs by Reducing Waste
When cafeteria menus honor students' cultural identities, participation goes up and waste goes down. Dr. Leslene Gordon breaks down how cultural relevance shapes what kids eat — from flavor expectations and food memories to naming conventions — and shares practical strategies K-12 operators can use to bring authenticity into their menus while staying aligned with USDA guidelines.
“Cultural food acceptance is not just about taste; it's about identity. Students are more likely to try, and to finish, foods that feel familiar.”
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ANC 2026 Show Floor
Global Flavors as Seen from the ANC 2026 Show Floor
A recap of the global-inspired dishes that stood out at ANC 2026 — from International Food Solutions' Japanese Cherry Blossom Chicken and Thai Curry Chicken to J.T.M.'s Pastelón (Caribbean Lasagna), High Liner Foodservice's dumplings, and Los Cabos Mexican Foods' Pepper Jack Cheese Enchiladas.
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NxtGen Network
More Than a Meal: Helping Seattle Tell Its Story
NxtGen Network spent two days on-site with Seattle Public Schools' Culinary Services team, building confidence in content creation, storytelling, and social media strategy. Instead of slide decks, participants learned by doing — smartphone photography, on-camera interviewing, lighting, and turning everyday cafeteria moments into stories that resonate with families.
“The most compelling stories don't need to be staged — they're already happening every day.”
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From Our Partners
How Media Is Feeding Gen Alpha's Food Interests
Gen Alpha is the most adventurous generation of eaters yet — 58% say they're more adventurous than their parents, 70% have tried a new food after seeing it on social media, and 61% influence what their families eat at home. Butterball Foodservice looks at how pop culture is reshaping student palates and how operators can turn versatile proteins into globally-inspired menu variety.
“After the movie K-Pop Demon Hunters was released, online searches for 'Korean food' increased by 75%.”
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Institute of Child Nutrition
The STOVE Leadership Framework for Leading, Supporting, and Inspiring Your Team
Dr. Danielle Barrett introduces the STOVE Leadership Framework — Shared Purpose, Trust, Operational Clarity, Visible Leadership, and Energy and Recognition — a diagnostic K-12 nutrition leaders can use to notice team conditions early and adjust before problems compound. Earn CEU credit.
“Compliance gets you through the audit. Shared purpose gets you through the difficult day.”
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Podcast Spotlight
New Episode: The Miami-Dade Difference
The latest episode of the Next Up Podcast heads to Miami-Dade County Public Schools to explore how one of the country's largest districts is redefining what school nutrition looks like at scale.
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From Our Partners
When Collaboration Serves Everyone
Gaia unpacks how strong partnerships between manufacturers, distributors, and school nutrition programs unlock better outcomes for students — and why collaboration, not competition, is the operating model that scales.
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#THISisschoolmeals
Recipe Exchange: J.T.M., Chobani, Health-e Pro, and National Peanut Board
Fresh recipes contributed by industry partners — engineered for K-12 menus with USDA compliance, student appeal, and operational efficiency in mind.
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The Social Corner
Video Content
Rachel Dreslinski and Kariss Harvey break down what's working right now in short-form video for K-12 nutrition programs — the formats, cadence, and creative angles worth prioritizing.
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From Our Partners
The Right Partner for School Nutrition's Cold Storage Challenges
Cold storage capacity, reliability, and energy costs are hitting every K-12 operator right now. Polar King recaps its Summit City Symposium 2026 and outlines what school nutrition directors should look for when choosing a cold storage partner.
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The Global Plate
Bringing International Flavors to School Menus with AmTab
AmTab shares how the right servery equipment and merchandising can elevate global-inspired dishes on the K-12 line, making cultural menu concepts easier to execute and more compelling for students.
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Ohio Proud
Celebrating Culture Through the Ohio Proud Recipe Initiative
The Ohio Proud Recipe Initiative highlights how districts can source locally, celebrate regional culture, and create menus that reflect the communities they serve.
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Farm to School
Maine DOE Farm-to-School Cook-Off Showcases Local Blueberries and Beef in School Meals
Maine's Department of Education Farm-to-School Cook-Off spotlighted student teams and school chefs building menu items around Maine-grown blueberries and Maine-raised beef, showcasing what local sourcing looks like in practice.
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