Menu Trends

Meredith Epley, MS
Dietetic Intern
Illinois State University
 The benefits of incorporating menu trends
in the School Nutrition Programs
 How these trends can be incorporated in Learning
school menus Objectives
 Ways to promote the trends to students to
increase program participation

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 Enhances participation in program
 Fresh look
 “Cool” factor
 Communication to families involved in school
programs
 Adds a different variety to cycle menus
 Farm to school programs
Why Are
 Unusual ingredients
 Traditional items used more often
Menu Trends
 Boosts Participation
Important?
 Student meals
 SBP
 NSLP

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  Over 90,000 schools serve school
breakfast to 14.77 million students
each day
School  11.80 million free breakfasts
Breakfast  0.74 million reduced price
Program  2.23 million full price

(SBP)  2.45 billion breakfasts are served

annually

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  Nearly 100,000 schools serve school
lunches to 29.6 million students each
day
National  20.1 million free lunches
School Lunch  1.7 million reduced price (student pays
Program $0.40)
 7.7 million full price
(NSLP)  4.9 billion lunches are served annually

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Current Trends Within
School Cafeterias
2019 SNA Trends Report
U.S.
School
Food
7
International Foods 8
International Foods 9
International Foods 10
School
Percentages

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Customizable Items
 Salad/Produce Bars

 Entrée Bars/Stations

 Self-Serve Options

 Made to Order

 Food Trucks

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Getting
Salad
Bars in
School

13
School
Percentages

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Cleaner Labels

 RTE

 No artificial flavors, colors, or preservatives

 Natural state

 Minimally processed

 All-natural challenges
 Expensive
 Shortens shelf life
 Lower yields

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School
Percentages

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 Condiments and Pickling
 Sustainability
 Students help with waste
 Waste studies
 Compost
Other Trends
 Vegetable Main Dish
 Options available
 Matching Menu

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Recipe and Prep Modifications

• Adding seasonings/ sauces

• Change cooking methods
• Improving appearance
• Education of staff
• Presentation

Student Involvement
Increase
• Taste Testing Student
•
•
Surveys
Samplings
Acceptability
• Informing students/parents
• Engaging students

Marketing and Education

• Promoting Whole Grains

• Nutritional benefits
• Using recognizable brands

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 Variety of foods
 Reduces food insecurity
 Reduced obesity rates
 Increase health Benefits of
 Increases food choices Menu Trends
 Positive impact on student food selection
and consumption, especially for fruits and
vegetables

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 Magazines
 Social Media
 Conferences/Community Events
 Students
 Marketing Resources
How to Find
 College/Universities
New Trends
 Other School Nutrition Programs

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CROSSWORDS WORD NUTRITION COLORING PROJECTS HANDS ON
SEARCHES EDUCATION PAGES ACTIVITIES
CURRICULUM

Promoting Trends in the Classroom

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Marketing

Using
Social
Flyers Posters incentive
Media
s

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Our fresh produce promise

LOCAL FRESH DELICIOUS

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References
 https://www.childtrends.org/wp-content/uploads/2013/05/child_trends-20
08_06_18_pi_ostincentives.pdf
 https://frac.org/programs/national-school-lunch-program/benefits-school-l
unch
 https://schoolnutrition.org/uploadedFiles/2_Meetings_and_Events/Presenta
tion_PDFs/ANC_2016/Understanding%20Clean%20Label%20Trends.pdf
 https://www.huffpost.com/entry/school-lunches-around-the-world_n_67461
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 https://schoolnutrition.org/uploadedFiles/2_Meetings_and_Events/Presenta
tion_PDFs/ANC_2017/Incorporating-Culinary-Trends-into-School-Menus.pdf
 http://schoolnutrition.org/uploadedFiles/6_News_Publications_and_Researc
h/8_SNA_Research/2019-school-nutrition-trends-summary.pdf
 https://schoolnutrition.org/home.aspx
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Thank you
mepley@ilstu.edu