School nutrition professionals across the country have been incredibly innovative and shown a commitment to go above and beyond the call of duty to ensure that children across the country continued to be fed, even when schools closed suddenly in the spring due to the pandemic.
We at the National Peanut Board partnered with The Peanut Institute to bring school nutrition professionals innovative approaches to meal delivery and best practices to provide meals to students during a pandemic. The webinar, originally given in August, included presentations from: Ingenious Culinary Concepts Creator, Kern Hall; Burke County (GA) school nutrition program Director, Donna S. Martin, EdS, RDN, LD, SNS, FAND; and food allergy expert, Sherry Coleman Collins, MS, RDN.
In this webinar, which is still available for a fee, the speakers highlighted the efforts of districts across the country. In particular, they presented examples of innovation, out-of-the-box solutions, and accomplishments with the goal of celebrating what was done and sharing critical learnings that can be carried forward. They included best practices and practical tips that attendees will incorporate into their own plans for the unusual circumstances school nutrition staff now face.
After attending this webinar, the attendees were able to assess their own school district’s potential for innovative approaches to meal delivery during a pandemic and utilize best practices to provide meals to students in the school building and off-site during a pandemic.
The webinar was very well received. One attendee responded, “This was amazing!!! Very helpful!!! Loved every minute!!” Another said, “Love that we were able to see examples of what other districts did. This helped affirm some of the ways my district handled it and ways that we could improve.” Additional feedback included, “Particularly liked to hear the information on food allergies.”