Tag Archives: nutrition education

Healthy Food, Healthy You Nutrition and Cooking Class – Eating Healthy on a Budget

The Healthy Food, Healthy You program provides nutrition education classes and food prep demonstrations to families throughout the Bay Area. Classes can include: live demos to show how to prepare healthy, tasty meals on a budget; information on the nutritional benefits of fresh fruits and vegetables; techniques to stretch food dollars while keeping your family healthy; selection and storage methods for handling fresh produce; and hands-on cooking lessons with youth, families, and individuals.

Class for Head Start parents 4:00 pm – 5:30 pm – Wednesday, February 15

Due Date: Proposals for the 2017 CA Farm to School & Garden Conference

Workshops and Sessions – Request for Proposals

The California Farm to School Network (CFSN) invites you to submit a proposal for the 2017 California Farm to School and Garden Conference. The conference will cover a variety of topics designed to support and inspire farm to school and school garden practitioners all around the state! This is your opportunity to share your expertise and innovative ideas to help grow the farm to school and school garden movement in California.

Submission Process:

An information PDF is available with additional info regarding the topic areas, speaker benefits and more – click here to download. When you are ready to submit your idea, fill out the online submission form located here.

 

Webinar: Six Flavorful Strategies For Increasing Vegetable Consumption

To meet current nutritional recommendations, everyone is looking for ways to increase vegetable consumption by American youth. Chef Matt Poling and #Social Media Guru Dayle Hayes will share six successful strategies—beyond side dishes and salad bars—to serve more veggies in school meals. More importantly, these on-trend, kid-friendly concepts have been proven to actually increase vegetable consumption. As we know, it is not nutrition until our customers actually eat it!

Participation in this webinar is worth 1 SNA CEU.

Learning Objectives

  1. Identify on-trend, kid-friendly school lunch concepts designed to increase vegetables consumption.
  2. List at least four successful strategies for incorporating more vegetables into entrees and other center-of-the-tray school lunch items.
  3. Describe innovative ways to utilize USDA Foods, like IQF Mushrooms, Canned Salsa and Fresh Sweet Potatoes, into blended menu items for increased menu flexibility and flavor.

Farm to School Matters

Thanks to everyone who participated in National Farm to School Month! Whether you crunched, planted a garden or participated in another activity, your impact is immeasurable. watering canWell actually….while we can’t measure the way a child’s face lights up when they bite into a persimmon for the first time, we used the data that we received from the Golden Seed Awards applications and the USDA Farm to School Census to measure the broader impact of farm to school statewide. We compiled the data in an infographic that we’re calling “Farm to School Matters.” View the infographic here.

Introducing Your Golden Seed Awards Winners

Kicking off National Farm to School Month with a bang, we were so excited to announce the winners of the Golden Seed Awards in our newsletter earlier this week! The awards highlight farm to school efforts throughout California. 

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A student at Manteca Unified shows off their harvest

With a number of competitive applicants, we honored winners across 11 regions and three award categories, including Sow, Grow and Harvest. In addition, nearly 20 schools and districts were recognized with honorable mentions.

The Golden Seed Awards were created to recognize farm to school champions and foster recognition of California schools and districts that are beginning to grow their farm to school programs. Applicants were evaluated on their unique and innovative programs as well as their contributions to the three pillars of farm to school: procurement, education and gardens.

How to Turn Leftover Kale into a Celebrated Vegetable

Written by: Aislíng Mitchell, FoodCorps Service Member with Oakland Unified School District

Screen Shot 2016-04-18 at 4.07.35 PMI’ve always loved working with school gardens to grow healthy, happy kids. But I want to make sure our hard work continues outside of our garden walls. My new strategy started when I discovered our school’s farmers market always had leftover kale. I questioned our local parents and discovered that the parents in our community did not believe their kids would eat this dark green leaf. Continue reading