Food-service directors and school administrators from around New Jersey sample foods served by vendors at the U.S. Department of Agriculture (USDA) Foods Conference in East Brunswick on Jan. 9. STAFF PHOTOGRAPHER ERIC SUCAR School lunches have come a long way since the days when ketchup was determined to be a vegetable. There was no better place to witness that transformation than at the state’s second annual U.S. Department of Agriculture (USDA) Foods Conference.
Food purveyors from across the nation converged Jan. 9 at the Hilton in East Brunswick to show off new school-lunch options, which spanned a wide range and were inspired by recently updated federal guidelines. “We’re offering training and resources so [food purveyors] can implement programs and achieve regulatory compliance [with our guidelines] in order to feed children healthy, nutritious and tasty meals,” said Rose Tricario, director of food and nutrition for the New Jersey Department of Agriculture (DOA).
Margarita Caro of Sayreville Public Schools tastes some of the food served by vendors at the United States Department of Agriculture Foods Conference, which was held at the Hilton in East Brunswick. At right, school-lunch options are displayed at the event, which was attended by more than 300 school food-service directors, superintendents and business administrators from across New Jersey. The new regulations focus on increasing the availability of whole-grain products and providing a wider selection of reduced-fat and reduced-sodium menu options, as well as fruits and vegetables.
According to Adele LaTourette, director of the New Jersey Anti-Hunger Coalition, more nutritious menu options can increase students’ academic performance, help with behavioral problems, and keep kids in their seats and paying attention.
“We can have the best school buildings and the newest books, but if these kids don’t have [healthy] food in their bellies, it doesn’t make a difference,” she said.
Anti-Hunger Coalition Director Adele LaTourette speaks at the conference about the importance of school breakfast for children from low-income households. More than 300 food-service professionals and school district administrators attended the conference to survey purveyors’ new menu options, which included a selection of internationally inspired dishes, from Italian to Japanese.
Food-service directors and administrators are shopping for menu items for the 2014-15 school year, and Tricario said they “ have an opportunity to taste the products, look at nutritional value and possibly talk about cost options to see how to plan next year’s menu.”
South River School District Food Service Director Debra Heaney said she found the conference very informative.
PHOTOS BY STAFF PHOTOGRAPHER ERIC SUCAR “I think that as time goes on, we [foodservice employees] are having more and more control over what we receive and what we serve,” she said. “All of these vendors are coming up to speed with their products to comply with state regulations, which makes it a lot easier for planners to give the students what they like while meeting [requirements].”
Options abounded at the conference.
“I’ve got Italian-style meatballs, burgers, Philly cheesesteaks and lasagna,” said Kip Miller of Silver Spring Farm Inc., Harleysville, Pa. “More and more kids have gluten allergies, so lasagna is made glutenfree, and these gluten-free recipes have really come a long way — they’ve got a nice bite and flavor.”
Miller also touted the low-sodium hamburgers.
Henry Webb of Peterson Farms Fresh Inc., Shelby, Mich., offered up apples sliced to USDA proportions.
“Kids know what apples are, how they taste — and they like to eat them,” Smith said. “Each package we sell is a perfect serving, so you know exactly what you’re getting.”
Marianne Delany of Basic American Foods, Walnut Creek, Calif., showcased a steaming pot of beans and mashed potatoes that she said had everything necessary to be a great choice for food-service professionals and kids, too.
“Our products are an easy way to meet [DOA] requirements. They can be made in small batches, and there’s a real ease of preparation — no knife skills required. Plus, they’re healthy,” she said.