A year in review, SY2013-2014

At the end of the school year, Lauren Mancini, Director of SPS Food and Nutrition services was asked to reflect on the accomplishments of the past year and examine the Food and Nutrition Service Department’s efforts to support the schools work in feeding students healthy meals each and every day.

"This review serves as a critical reminder that we have many achievements to celebrate, which in turn gives us the energy and momentum to keep moving forward," Lauren said. "In just a few minutes of reflection I tallied up several successes worthy of applause. "

In September, we launched our Fresh Fruit and Vegetable Program at 3 of our schools.

In October, we held our annual Corn Shucking & Food Service Staff Appreciation Day.

During the winter months, we were awarded a Farm to School Grant through the USDA and we introduced our Farm to School Project Director, Karyn Novakowski. This has allowed us the opportunity to expand our farm to school efforts.

During the spring months, we sowed seeds and planted seedlings in the school garden, did taste tests in the cafeteria (one being a Kale Chips taste test at the WHCIS which went over very well!) and classroom, and did more Nutrition Education with the students.

In May, we discontinued the use of Styrofoam products. We opened salad bars at the Kennedy and ESCS. We also had a visit from Kevin Concannon, Under Secretary from USDA.

WOW! What a year and that does not even cover everything!

Lauren also sends a special note to her staff. "I want to specifically thank my dedicated school nutrition staff that I must credit for their service. Please know that I value what each of you do every day and I am proud to work with such an amazing staff who make all these great things happen! I look forward to next school year."

Content provided by Lauren Mancini, Somerville Public Schools Food and Nutrition Services Director

Comments

Mindful Eating: Part 1

In order to digest your food properly, your body must be in parasympathetic mode, or in a state of non-stress. Kindergartners know this. Well, they might not know the scientific term yet, but during lunch they participate in 6 minutes of silence; a period they call "Mindful Eating". When asked why they like mindful eating, the children replied, because "it’s quiet”, “I can enjoy my food better”, “I get peace and quiet”, and "it’s calmly”. Kindergartener teacher Ms. Scrima, and other Kennedy School teachers have been implementing mindfulness in the cafeteria and their classrooms since last year. They are proud to have a lunch period that looks and sounds quite different from the chaotic cafeteria rush other classes often experience. While the students sit silently at the lunch table checking in with their emotions, their digestive systems are also benefitting. Physiologically, only when our bodies are in rest mode can the brain trigger the release of digestive ...

Put your best FORK forward during National Nutrition Month

March is National Nutrition Month! Each year the Academy of Nutrition and Dietetics develops new topics to celebrate National Nutrition Month. This year's theme, Put your best fork forward, encourages us to consider that every bite counts. Even "small shifts in our food choices, can add up over time." Here in Somerville we are celebrating National Nutrition Month in a few ways. ~ We are releasing Veggie of the Month kits in each school's library! The kits contain books, taste testing supplies, and a binder with lesson materials for each month! ~ We are visiting a few PreK-2nd grade classes to "taste-test" the veggie of the month: leafy greens! In the classroom, we are reading Sylvia's Spinach and making a simple salad dressing to drizzle over spinach! (Be sure to check back later for the results of our visits!) ~ Our Wellness Champions and Farm to School Staff are posting bulletin boards and fliers around the schools! ...

How do we get kids to eat their leafy greens? Try these 2 recipes...

For this year's National Nutrition Month, we are "Going Further with Food!" It's an assumption that getting our kids to eat their leafy greens is always a colossal battle. It's true--salads aren't easy to convince a kid to try when they're staring at something that resembles rabbit food. But by assuming they won't try it means you've already given up, and that's not what we're about here at the Somerville Farm to School Project! So how do we make salads desirable? For one, we can provide a space for children to grow their own food, to learn the parts of a plant, and to nurture something from seed to harvest. We've learned that, "if they grow it, they'll eat it". It's empowering to be hands-on with food! Even if you don't have outdoor garden space, leafy greens are easy to grow indoors or in small pots as long as you have a sunny window or space. Secondly, you can involve kids in the kitchen by making fun salad ...

Somerville Farm to School Project

Search This Blog