Making Fresh Foods the New Norm
For three elementary schools in Washington, fresh produce from the salad bar has become the new norm.
February 08, 2017 | By
This blog has been republished with the permission of Let’s Move Salad Bars to Schools. View the original post here.
Second, their schools have very small kitchens and salad bars have allowed Garmong’s staff more space to prepare high quality entrées. Their district is able to prep all salad bar ingredients at their central kitchen, freeing up space at school sites for cooking items such as local drumsticks, raw ground beef, and raw ground turkey. From his experience Garmong notes that, “even though there was some resistance from the staff at first, we were actually taking a lot off their plates.” Along with reduced prep time, they’ve also gotten assistance from teachers and specialists at the schools who want to help promote the healthy options on the salad bars.
Second, their schools have very small kitchens and salad bars have allowed Garmong’s staff more space to prepare high quality entrées. Their district is able to prep all salad bar ingredients at their central kitchen, freeing up space at school sites for cooking items such as local drumsticks, raw ground beef, and raw ground turkey. From his experience Garmong notes that, “even though there was some resistance from the staff at first, we were actually taking a lot off their plates.” Along with reduced prep time, they’ve also gotten assistance from teachers and specialists at the schools who want to help promote the healthy options on the salad bars.
