Sustainable Lunchrooms: Plant Forward
The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide. With recipes, information, and marketing materials, we equip districts with the resources necessary to implement environmentally-friendly, plant forward items into school menu cycles.
Sustainable Lunchrooms: Plant Forward
The plant-forward trend keeps growing, and we’re big supporters. The Chef Ann Foundation’s plant forward initiative, More Plants Please!, drives more plant based meals in schools nationwide. With recipes, information, and marketing materials, we equip districts with the resources necessary to implement environmentally-friendly, plant forward items into school menu cycles.
How It Works
Plant Forward Continuum
Schools can start slowly: begin by reflecting on the current menu, then strategically add or adjust recipes that move the overall menu along the continuum. Schools can find recipes that fall along each point of the continuum in the recipe section of The Lunch Box.
How It Works
Plant Forward Continuum
Schools can start slowly: begin by reflecting on the current menu, then strategically add or adjust recipes that move the overall menu along the continuum. Schools can find recipes that fall along each point of the continuum in the recipe section of The Lunch Box.
Chefs Tested
Chefs from school districts across the country came together to plan and work on the creation of culinary inspired plant forward recipes that are compliant for the National School Lunch Program. Over a one-year period, each chef worked to develop healthy and delicious recipes, testing them in their home districts.
Chefs Collaborated
In May 2019, the chefs gathered at Napa Valley Unified School District (NVUSD) in California for the final stages of recipe development. Shifting from each individual school district and coming together to strategize, plan and problem solve was a luxury that school chefs don’t always have.
Chefs Created
Coming together in one kitchen to prepare the recipes to scale really allowed the development process to flourish. It brought years of experienced chefs together from all parts of the country, each representing their own unique community. It allowed for shared knowledge, culinary problem solving and increased passion for this work.
Kids Tested
A team of local parent volunteers, the chefs and non-profit representatives split up into groups to visit 10 schools throughout the district and tested 3-4 recipes in each school during lunch. Through the tastings, students had the opportunity to try some unfamiliar items such as tofu and quinoa.
Kids Voted
In each school, volunteers solicited feedback from the kids, asked them to vote for their favorite dishes and captured their comments. Some recipes were clear favorites, like the Amazing Lo-mein and Mango and Black Bean Quinoa Salad. Roger, a third-grade student, remarked, “I’ve never had quinoa. This tastes like lemon—sweet and tasty.” Some of the most amazing responses came from the cafeteria staff, who initially didn’t think the kids would take the samples—but were amazed to see students’ excitement around the new dishes.
Recipes Finalized
Based on feedback, the chefs modified some of the recipes and adjusted some production methods. They were then finalized and ready for crediting. After a thorough development and testing process, we are excited to offer over 30 culinary-inspired, plant-forward recipes to all schools nationwide!
