On November 14th, the Illinois Public Health Institute (IPHI) hosted a webinar to share strategies, best practices and success stories from schools implementing improved nutrition standards across the country.
This webinar is a companion to five tip sheets IPHI released in October to help schools implement Smart Snacks in School while minimizing negative financial impact. These tip sheets share hands-on strategies from eight school districts across the country that improved nutrition standards for their snack and à la carte food and beverages, known as “competitive foods,” and maintained food service revenue.
Listen to stories from the field
Penny Parham, Administrative Director, Department of Food and Nutrition, Miami-Dade County Public Schools, on using reimburseable fresh meal vending machines to increase participation in school meal programs, an innovative marketing strategy to wrap delivery vans to advertise and raise awareness of school meal programs, and more — LISTEN NOW
Alison Burdick, Principal, Bennie Dover Jackson Middle School, New London Public Schools, on switching to an “all in” breakfast in the classroom model to increase participation in the meal program, ways to build staff support, how to solicit and utilize student feedback, and more — LISTEN NOW
Mary Hill, Executive Director, Jackson Public Schools Food Service, on the importance of professional development for food service staff, ways to reinforce the connection between wellness and nutrition, fun ways to display nutrition messaging in the cafeteria, and more — LISTEN NOW
Access a full recording of the webinar and a copy of the slides here.
The tip sheets and webinar build on Controlling Junk Food and the Bottom Line, a report presenting case studies of schools in thirteen middle and high schools in nine school districts around the country that improved nutrition standards for their competitive food and beverages without significant negative financial impact. Read more.
Thanks to all of the partners who contributed to the tip sheets and webinar including: Centers for Disease Control and Prevention (CDC), National Network of Public Health Institutes (NNPHI), Kids’ Safe and Healthful Food Project, Bridging the Gap at University of Illinois at Chicago, USDA, and interviewees at eight case study school districts.
This project was supported by Cooperative Agreement Number 3U38HM000520-03 from the Centers for Disease Control and Prevention to the National Network of Public Health Institutes. Its contents are solely the responsibility of the authors and do not necessarily represent the official views of CDC or NNPHI.