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Nourishing Students, Nutrir a los estudiantes

Nourishing Students, Nutrir a los estudiantes

Research shows that young students do not eat enough fruits and vegetables. As California expands universal TK and continues the School Meals for All program, we have a ripe opportunity to connect the classroom, cafeteria, and garden for our youngest learners and offer experiences that lead to a life-long love of California-grown fruits and vegetables.

Nourishing Students, Nutrir a los estudiantes will engage educators, school nutrition professionals, and community partners in professional development workshops, virtual menu planning sessions, and the development of bilingual teaching and learning resources, including classroom activities, student-approved recipes, and gardening kits. 

GET INVOLVED

Call for TK–K Recipes!
We're seeking recipes that feature California-grown avocados, beans, carrots, cilantro, or radishes for a cookbook focused on TK–K school meals. If your recipe is selected, your district will be highlighted.
Submit a Recipe

Join our next Menu Planning Support Session on Zoom
School Food Success: Recipe Crediting
February 26, 2025, 2:00 – 3:00 p.m. PT
The Center for Ecoliteracy and LunchAssist invite school nutrition professionals, including frontline staff, administrative personnel, and school nutrition directors to our upcoming menu planning support session. In this session, we’ll dive into recipe crediting standards to ensure menu compliance, including Transitional Kindergarten and Kindergarten (TK–K) menus. Learn how to leverage the USDA Food Buying Guide to feature more fresh fruits and vegetables for your students.
Register Now

RESOURCES

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    tk-k meal patterns

    School Food Success: TK–K Meal Patterns
    September 25, 2024

    Watch the recording.
    Download the slides.

    In this session, our special guests shared state guidance for implementing meal pattern requirements for TK–K menus and best practices for serving more California-grown fruits and vegetables in school meals.

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    Funding for Nourishing Students, Nutrir a los estudiantes was made possible by a grant from the U.S. Department of Agriculture (USDA) Agricultural Marketing Service. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of the USDA.

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