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 produce

Colored 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