WELCOME. Make sure your sound is on and the volume is up. Make sure your sounds is up. Download the slides PDF from your handout pane.

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1 WELCOME Make sure your sound is on and the volume is up. Make sure your sounds is up Download the slides PDF from your handout pane. 1 SNA CEU & 1 CPEU for RDs/DTRs available after quiz. Visit the On-Demand Library for over 80 recorded webinars.

2 Today s SNA Staff Moderator Controls Anna Woods Associate Professional Development School Nutrition Association Jordan Mathalon Coordinator Professional Development School Nutrition Association

3 This webinar is made possible through the support of Bush s Best

4 QUESTIONS & ANSWERS 75 minute webinar. Attendees are in listen-only mode. Type your questions into the Question box at any time during the webinar

5 PROFESSIONAL STANDARDS KEY AREA 1000 Nutrition KEY TOPIC 1300 General Nutrition SUB- TOPIC 1320 General Nutrition

6 EARNING CEUS & CPEUS Complete Evaluation and Quiz Print CEU at the end of the quiz. The link is provided at the end of this webinar and ed to you.

7 HANDOUTS This webinar has a PDF of the presentation to download. Locate the Handout panel on your control panel. Click on the name of the handout to download.

8 AFFILIATIONS & FINANCIAL DISCLOSURES Affiliations & Disclosures Chef Brenda Wattles, RDN BLT Food and Nutrition, LLC Chef Jorge Cespedes Bush s Best Corporate Chef

9 LEARNING OBJECTIVES At the conclusion of this session, participants should be able to: Educate peers about two countries where plantbased protein is incorporated into food and culture. Identify two trends in K-12 that make plant-based protein more accessible in the cafeteria. Name three ingredients that can be used in the creation of plant-based protein packed recipes.

10 TODAY S SPEAKERS CHEF BRENDA WATTLES, RDN BLT FOOD AND NUTRITION, LLC CHEF JORGE CESPEDES BUSH S BEST CORPORATE CHEF

11 Poll Question: What is most difficult when preparing plant-based meal options in K-12 Answer choices: a. Kids don t prefer beans. b. I do not know what benefit beans have for my students. c. I don t know enough recipes that use beans not as a side. d. All of the above

12 BEANS 101 Sustainability nitrogen-fixing, drought-tolerant Nutrition 8 key nutrients including fiber, iron, and protein (Brenda will address later) Versatility - Great for sides, soups and salads, beans are also a key ingredient in a range of different ethnic cuisines.

13 GLOBAL CULTURE History Lesson of Bean Usage in Global Cultures Mediterranean Spain Cuba Brazil

14 GLOBAL CULTURE Low Cost Easy to Prepare Delicious Dishes Good for the Environment Jorge, how have these bean benefits influenced American dishes?

15 Poll Question 1: Why have so many global cultures used beans in their diet for so long? Answer choices: a. Beans are a sustainable, affordable alternative protein. b. They liked the taste. c. Beans is fun to say. d. None of the above

16 LEGUMES IN K12 Legumes are highly recommended in the American Dietary Guidelines for Americans. Nearly half of operators expect gluten-free and vegetarian option to rise. Legumes may be counted as a meat alternate and/or a vegetable in school meals. Legumes are low in cost.

17 K-12 CHALLENGES Meeting the sodium requirement can be a challenge SBP NSLP Smart Snacks Providing kid friendly fruit and vegetables that students will eat and not throw in the trash Creating delicious foods that meet the limited budgets Parents are asking about the ingredients in their children s meals Providing appropriate portion sizes for high school athletes

18 BREAKING THROUGH THE CHALLENGES WITH LEGUMES There are many low-sodium legume product options Many of those the legume products are great for creating kid friendly foods that kids will eat Legumes are a great food item to meet our limited budgets Many legume products are naturally labeled clean Legumes provide bulk which helps satiety and more food without excessive calories

19 HEALTH BENEFITS OF PLANT-BASED PROTEINS AND LEGUMES Essential for Growth and Maintenance Builds Bones Helps Absorb Iron Helps Deliver Oxygen /2017 IFMA Foodservice Insights Library 2 Foodservice Director, 2016 K-12 Census

20 HEALTH BENEFITS OF PLANT-BASED PROTEINS AND LEGUMES

21 Poll Question 2: In your expert opinion, what is the most important health benefit of beans? Answer choices: a. Lowers cholesterol b. Lowers blood pressure c. Builds strong bones d. Helps maintain gut health

22 MEATLESS MONDAYS Meatless Mondays are on the calendar in 50 districts and many individual schools. Animal products typically aren t eliminated, but vegetarian entrées get star treatment at least one day a week. 1 Foodservice Director

23 SCHOOL GARDENS School gardens help students understand the link between farming and what s on their plates. A Cornell University study found that high school students were 4x as likely to choose a salad if it included school garden-grown ingredients. 1 Foodservice Director

24 TASTE TESTING Offering samples and asking for student input help nudge students toward healthier alternatives. Setting up a weekly or monthly tasting table with bite-size portions can whet appetites for a new dish and offer valuable feedback to help gauge potential buy-in. 1 Foodservice Director

25 SUCCESS WITH PLANT-BASED OPTIONS School districts in New York and Los Angeles have led the way in promoting plantbased choices, and students have been supportive of these efforts. All 1,200 public schools in the Big Apple began offering a vegan hummus option during the school year. The schools also offer a rotation of chili and sloppy joes (both made with vegetarian ingredients like beans, textured vegetable protein or tempeh), lentil stew, barbecue tofu, and braised black beans with plantains. Brooklyn s PS1 is one of three city schools that have gone further and transitioned to an all-vegetarian menu. My students have expressed an interest in healthier eating, and the school gave them the option to choose this menu. -Arlene Ramos, Principal, Brooklyn PS1 1 Foodservice Director

26 SUCCESS WITH PLANT-BASED OPTIONS Following an enthusiastic response to a pilot program at seven area high schools, the L.A. Unified School District announced plans to roll out a plant-based lunch option at about three dozen additional schools by the end of the school year a move proposed by an eighth-grade student in the district. Daily vegan choices will expand from five to 10 rotating options. 1 Foodservice Director The Living Grow wall at Putnam dining hall at UConn provides fresh herbs for the chefs to use in dishes.

27 Poll Question 3: The key benefits of beans are which of the following choice(s): Answer choices: a. Beans are packed with protein an essential growth and maintenance need b. Beans are nitrogen fixing and pull nitrogen from the air and deposit it into its root system c. Beans build stronger bones d. All of the above

28 3 HEAT SOURCES ON THE RISE Chipotle: A Mexican dried jalapeno pepper that s more smoky than spicy. (mild) Gochujang A Korean red chili paste often used as a marinade or topping for meats. (medium) Nduja A spicy Italian spreadable pork salumi that can be added to sandwiches. (medium)

29 PLANT BASED GLOBAL CHANGES TO CUISINE Younger consumers are leading the way when it comes to spicy foods, preferring them more than any other generation. Appeal of Spicy Flavors Gen Z: 60% Millennials: 58% Gen X: 50% Baby Boomers: 50% Matures: 30% Flavoring with Spice Beyond heat, younger consumers also love the bold, big flavors found in spices. Appeal of Bold Flavors Gen Z: 53% Millennials: 51% Gen X: 48% Baby Boomers: 35% Matures: 24%

30 BEANS IN CUBA Cuban Rice & Beans Con Huevos A common dish in Cuba, Moros y Cristianos can be served anytime of the day. Put an egg on top of this great-tasting combination to create an unexpected breakfast item that will impress your cafeteria guests.

31 BEANS IN BRAZIL Brazilian Bean, Beef and Pork Stew Referred to as the national dish of Brazil, this stew is also known as Feijoada. Featuring tender beef, pork shoulder and ham, this is an ideal menu item for those who don t want to settle for just one protein.

32 BEANS IN SPAIN Kale-Kidney Bean & Chorizo Caldo Warm any cold day by bringing savory chorizo sausage in chicken broth together with rough cut kale leaves, red chili flakes, and Bush s Best Dark Red Kidney Beans.

33 BEANS IN THE MEDITERRANEAN Greek Chicken Wrap Packed with healthful ingredients and delightful flavors, this wrap features Pesto Hummus and chicken surrounded by lettuce, Greek salad dressing, carrots, tomatoes, and feta cheese in a whole wheat tortilla.

34 IDEAS TO INCORPORATE PLANT-BASED MENUING IN K-12 Self-Serve Bars Salad Taco (Traditional and Trendy with pulled pork and cilantro ranch dressing) Ethnic cuisine try new flavors Wraps Benefits: Students get to try new foods and flavors, students get a choice, which increases their chances of eating it. Benefits: Grab n Go, they are popular *Technomic 2018 MenuMonitor, 2017 Center of the Plate: Seafood & Vegetarian report

35 IDEAS TO INCORPORATE PLANT-BASED MENUING IN K-12 Beans for Breakfast we do need to be careful with this because beans are not required for breakfast, but they can be served. I can talk about the breakfast requirements and Jorge can talk about ideas just a thought. Keeps kids full, provides a savory option over sugary options In conclusion, beans are healthy and affordable. Their versatility allows kitchen staff to have fun incorporating them into menus.

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37 Brenda Wattles Jorge Cespedes

38 Best of #ANC18: How to Find a Chef 2pm ET on Wednesday, November 7, 2018 NOVEMBER New SNA Resources & Tools to Benefit Your Program 2pm ET on Wednesday, November 8, 2018 NOVEMBER Expanding Beyond Lunch: Becoming a School Nutrition Hub 2pm ET on Wednesday, November 14, 2018 NOVEMBER

39 The SNA On-Demand Library Over 80 webinars All Key Areas SNA CEUs/Professional Standards Every Webinar Wednesday is recorded and posted to the On-Demand library within 1-2 days.

40 Earn CEUs and CPEUs SNA S Online Ethics Module has helped over 500 SNA members understand ethics and ethical behavior For More Information:

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