Finding the Recipe: Balancing Processed Foods and Speed Scratch in School Kitchens

Research Unboxing: Shifting Perceptions of School Breakfast Programs

Host: Keith Rushing, PhD, RD (JCNM Editor) Marjuyua Lartey Gibson, PhD, RDN (ICN representative to the Nutrition and Research Committee) Guest: Kelsey Anderson (co-author of "A Qualitative Analysis of Elementary Education Student’s Perceptions of Breakfast in the Classroom Before and After an Educational Video Intervention") Description: In this special Research Unboxing episode of "School Food for Thought," hosts Keith Rushing and Dr. Marjuyua Lartey Gibson dive into the impact of school breakfast programs on students’ health and well-being. Joining them is Kelsey Anderson, a master’s student at Brigham Young University, who shares her groundbreaking research on elementary students’ perceptions of breakfast in the classroom. The episode explores how an educational video intervention positively influenced students’ attitudes, emphasizing the role of breakfast in boosting energy and well-being. Through engaging discussions and insightful findings, Keith, Dr. Lartey Gibson, and Kelsey reveal how small changes in messaging can create lasting impacts on students' nutrition habits. Tune in to discover how educational tools and research are shaping a healthier future for students—one breakfast at a time!

The Greatest Changes in School Nutrition Standards You Need to Know

Host: Patricia Montague, FASAE, CAE, SNA Chief Executive Officer Guests: Cindy Long, USDA Deputy Under Secretary for the Food and Nutrition Service (FNS) Sponsor: Episode Sponsored by Buena Vista Foods Description: In this episode of "School Food for Thought," host Patti Montague, CEO of the School Nutrition Association (SNA), sits down with Cindy Long, Deputy Undersecretary for Food, Nutrition, and Consumer Services at the USDA, to discuss the updated school nutrition standards and their impact on meal programs nationwide. From menu planning flexibility to funding advocacy, Patti and Cindy explore how collaboration and community engagement are driving innovation in school meals. Learn how these changes prioritize healthier, more inclusive options while ensuring schools have the tools they need to succeed. Tune in for actionable insights and inspiration on navigating the future of school nutrition.

Finding the Recipe: Balancing Processed Foods and Speed Scratch in School Kitchens

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Shannon Solomon (Aurora Public Schools) Laura Bruno (CEO, Buena Vista Foods) Sponsor: Episode Sponsored by Buena Vista Foods Description: Did you know that even slicing a cucumber is considered processing? In this episode of "School Food for Thought," host Danielle dives into the surprising world of processed foods in school nutrition. Joining Danielle are Shannon Solomon from Aurora Public Schools and Laura Bruno, a registered dietitian and CEO of Buena Vista Foods, to unpack the complexities of processed foods. Together, they explore the balance between scratch cooking and processed options, highlighting the crucial role partnerships with manufacturers play—especially during challenges like the COVID-19 pandemic. This episode is packed with actionable ideas and innovative solutions for providing nutritious school meals while fostering a deeper understanding of what "processed food" really means. Tune in for a fresh perspective on this essential topic!

How Can Schools Innovate Meal Programs to Meet New Nutrition Guidelines?

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Patti Bilbrey (Scottsdale Unified School District) Laura Bruno (CEO, Buena Vista Foods) Sponsor: Episode Sponsored by Buena Vista Foods Description: In this episode of "School Food for Thought," our host, Danielle Duran Baron, welcomes Patti Bilbrey, Child Nutrition Director for Scottsdale Unified School District, and Laura Bruno, CEO of Buena Vista Foods, to discuss the impact of new nutrition guidelines on school meal programs and explore innovative solutions to adapt to new guidelines. From using fast-casual dining trends to empowering students with customizable meal options, this episode will give you lots of actionable insights to help schools balance regulations with creativity. Tune in to discover how collaboration, student engagement, and community partnerships can transform school meals into something truly special.

The Future of School Nutrition: Insights from Emerging Leaders

Host: Danielle Duran Baron, MBA, CAE – VP of MarCom and Industry Relations Guests: Will Conrad (Fulton County Schools) Sarah Grunow (Adams 12 Five Star Schools) Sponsor: Episode Sponsored by Cool Tropics Description: What role will innovation, mentorship, and professional development play in shaping the next chapter of school nutrition?  In this episode of "School Food for Thought," host Danielle Duran Baron dives into a thought-provoking discussion with two emerging leaders in school nutrition: Will Reed from Fulton County Schools and Sarah Brunell from Adams 12 Five Star Schools. Will and Sarah share their unique journeys into the field, their experiences overcoming challenges, and their visions for the future. Together, they explore how a strong sense of community, technology, and creative leadership can address today’s obstacles and inspire the next generation of professionals. Tune in to discover actionable insights and fresh perspectives on navigating the evolving landscape of school nutrition.