Get Schools Cooking: A Glimpse of Four Districts in Action
May 29, 2024 | By
Join us in celebrating four districts’ dedication to bettering their school food programs, learn about their accomplishments, and hear what’s on the menu for future change!
Franklin Special School District
Franklin Special School District is located in Tennessee, just south of Nashville, and has a district enrollment of 3,646 students, eight buildings, and a lunch Average Daily Participation (ADP) of 2,044 students.
From the very beginning, Franklin staff were eager to learn and participated in two professional development days specific to their program’s needs. The days were filled with discussions on the “why” behind scratch cooking and hands-on cooking demonstrations and equipment training.
Franklin Special School District
Franklin Special School District is located in Tennessee, just south of Nashville, and has a district enrollment of 3,646 students, eight buildings, and a lunch Average Daily Participation (ADP) of 2,044 students.
From the very beginning, Franklin staff were eager to learn and participated in two professional development days specific to their program’s needs. The days were filled with discussions on the “why” behind scratch cooking and hands-on cooking demonstrations and equipment training.
South Madison Community School Corporation
South Madison Community School Corporation is located in Indiana, northeast of Indianapolis, and has a district enrollment of 4,409 students, six buildings, and a lunch Average Daily Participation (ADP) of 2,613 students.
At the start of the program, Chef Ann Foundation team members spent two days onsite conducting hands-on training with South Madison staff. Training included safely working with raw proteins, equipment guidance, and a “Starting From Scratch” presentation that covered why scratch cooking is so important for student health, academics, the community, and the environment.
South Madison Community School Corporation
South Madison Community School Corporation is located in Indiana, northeast of Indianapolis, and has a district enrollment of 4,409 students, six buildings, and a lunch Average Daily Participation (ADP) of 2,613 students.
At the start of the program, Chef Ann Foundation team members spent two days onsite conducting hands-on training with South Madison staff. Training included safely working with raw proteins, equipment guidance, and a “Starting From Scratch” presentation that covered why scratch cooking is so important for student health, academics, the community, and the environment.
Transitioning from processed proteins to fresh/raw proteins is a tremendous step towards scratch cooking and a major accomplishment for South Madison’s school food program! Raw proteins are 100% meat, without fillers, and are an ounce-to-ounce equivalent. This is an example of moving from processed products to using whole ingredients.
Aside from the food itself, Food Service Director, Amanda Worrick, had a goal to transition to reusables at all their kitchen sites. They used part of their Systems Assistance Grant money to purchase reusable trays and plates for all six buildings. They also purchased coolers to ensure their food was stored at safe temperatures.
Transitioning from processed proteins to fresh/raw proteins is a tremendous step towards scratch cooking and a major accomplishment for South Madison’s school food program! Raw proteins are 100% meat, without fillers, and are an ounce-to-ounce equivalent. This is an example of moving from processed products to using whole ingredients.
Aside from the food itself, Food Service Director, Amanda Worrick, had a goal to transition to reusables at all their kitchen sites. They used part of their Systems Assistance Grant money to purchase reusable trays and plates for all six buildings. They also purchased coolers to ensure their food was stored at safe temperatures.
Manhattan Ogden Unified School District
Manhattan Ogden Unified School District is located in northwest Kansas and has a district enrollment of 6,753 students, 15 buildings, and a Lunch Average Daily Participation (ADP) of 3,573 students.
Manhattan Ogden Unified School District (USD 383) operates its food program out of a central kitchen, which provides a major opportunity for scratch cooking. These sites permit more complex recipes, consistent production across the district, as well as increased food safety.
Manhattan Ogden Unified School District
Manhattan Ogden Unified School District is located in northwest Kansas and has a district enrollment of 6,753 students, 15 buildings, and a Lunch Average Daily Participation (ADP) of 3,573 students.
Manhattan Ogden Unified School District (USD 383) operates its food program out of a central kitchen, which provides a major opportunity for scratch cooking. These sites permit more complex recipes, consistent production across the district, as well as increased food safety.
Throughout the Get Schools Cooking program, Manhattan Ogden’s central kitchen has made monumental strides in making more scratch-made menu items, especially with animal proteins. Some of their menu items include pulled pork for sandwiches and tacos, barbacoa beef, taco ground beef, local Wagyu beef burgers, and teriyaki chicken.
To improve the distribution for these delicious scratch-made menu items, the district utilized their System Assistance Grant to purchase Cambro insulated carts. The transition to insulated carts enables the district to move food to sites safely by keeping it at precise temperatures in non-refrigerated trucks. This makes deliveries easier and more efficient for warehouse staff.
Throughout the Get Schools Cooking program, Manhattan Ogden’s central kitchen has made monumental strides in making more scratch-made menu items, especially with animal proteins. Some of their menu items include pulled pork for sandwiches and tacos, barbacoa beef, taco ground beef, local Wagyu beef burgers, and teriyaki chicken.
To improve the distribution for these delicious scratch-made menu items, the district utilized their System Assistance Grant to purchase Cambro insulated carts. The transition to insulated carts enables the district to move food to sites safely by keeping it at precise temperatures in non-refrigerated trucks. This makes deliveries easier and more efficient for warehouse staff.
Wisconsin Rapids Public Schools
Wisconsin Rapids Public Schools is located in central Wisconsin and has a district enrollment of 4,838 students, 13 buildings, and a Lunch Average Daily Participation (ADP) of 2,998 students.
Wisconsin Rapids is serving more fresh fruits and vegetables after their time in the Get Schools Cooking program thanks to their new salad bars! Implementing salad bars into cafeterias is often referred to as the “gateway” to scratch cooking because it eliminates the need for hot vegetables (which are often processed) and exposes students to fresher, healthier choices.
Wisconsin Rapids Public Schools
Wisconsin Rapids Public Schools is located in central Wisconsin and has a district enrollment of 4,838 students, 13 buildings, and a Lunch Average Daily Participation (ADP) of 2,998 students.
Wisconsin Rapids is serving more fresh fruits and vegetables after their time in the Get Schools Cooking program thanks to their new salad bars! Implementing salad bars into cafeterias is often referred to as the “gateway” to scratch cooking because it eliminates the need for hot vegetables (which are often processed) and exposes students to fresher, healthier choices.
