School Food Success: Developing Recipes with California Fruits and Vegetables

About this Series

As part of our Nourishing Students project, the Center for Ecoliteracy and LunchAssist are hosting a series of menu planning support sessions for school nutrition professionals focused on Transitional Kindergarten and Kindergarten (TK–K) menus. Learn how to feature more fresh fruits and vegetables, and gain skills to source, prepare, and showcase vibrant California-grown crops.

About this Session

In this session, we explored recipe development and how it intersects with local procurement, including adapting, scaling, and taste-testing recipes. We highlight how to do this for all grade levels, including TK–K menus.

Panelists:

• Jen McNeil, Founder and CEO, LunchAssist

• Jennifer Huang, RDN, MS Regional Producer Engagement Specialist, Southern Region, CDFA Office of Farm to Fork