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Webinar: Exploring a Food Systems Planning National Community of Practice

Register now for this virtual event

Food System Planning National Community of Practice: A Review of New Research Findings and Key Next Steps Explore the potential benefits of establishing a national community of practice for organizations engaged in collaborative food systems planning. For over a decade, many states and regions have implemented food system plans and charters. These initiatives serve as frameworks for collaboration, policy advocacy, and shared goal-setting among diverse organizations and stakeholders working to improve the sustainability, health, and equity of local food systems.  Hosted by the Michigan State University Center for Regional Food Systems, this webinar will introduce recent developments in the Statewide and Regional Food System Plans National Community of Practice—a national, multi-state network that brings together leaders from ongoing and emerging food system planning initiatives across the U.S. This National Community of Practice (NCOP) aims to enhance our collective knowledge, foster multi-state collaboration, and strengthen local and regional food systems through an equity-focused approach. The webinar will delve into recent research findings (by Konstantinos Zourgris, Albie Miles, Rose Benjamin and Ella Geismar) on food system planning in the U.S. and draw upon recent the experiences of a similar regional community of practice to highlight the importance and potential functions of this new National Community of Practice of state and regional food system planning efforts. Food Systems Planning National Community of Practice Tuesday October 29, 2024 2:30 PM - 4:00 PM ET Virtual (Zoom) https://msu.zoom.us/webinar/register/WN_KgLAeSILSKeQCkM_aCKiHQ Register for the Webinar About the Michigan Good Food Charter The Michigan Good Food Charter is a guide for creating and sustaining good food systems rooted in Michigan communities. Visit foodsystems.msu.edu/michiganfood   FOODSYSTEMS.MSU.EDU   You are receiving this email because you are subscribed to one or more MSU CRFS listservs or mailing lists. Please note that if you unsubscribe from this mailing, you will be removed from the list(s) you are subscribed to.

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Fw: Looking for Menu Planning Inspiration?

Good Morning!

Share this opportunity for food service providers to menu plan!

May Tsupros  (they/them)

Director, Farm to Institution Programs 

Michigan State University Center for Regional Food Systems 

College of Agriculture and Natural Resources

Natural Resources Building, Room 312A

480 Wilson Rd., East Lansing MI

Michigan State University occupies the ancestral, traditional, and contemporary Lands of the Anishinaabeg–Three Fires Confederacy of Ojibwe, Odawa, and Potawatomi peoples. The University resides on Land ceded in the 1819 Treaty of Saginaw.

---

From: National CACFP Sponsors Association <nca@cacfp.org>
Sent: Thursday, September 26, 2024 10:41 AM
To: Tsupros, May <tsupros1@msu.edu>
Subject: Looking for Menu Planning Inspiration?

 

Save more when you register early for our boot camp

Unlock your inner chef and elevate your menu planning skills! Download the Flyer Join us on Zoom for the Menu Planning in the CACFP Boot Camp on November 20-21. Want to know what we've got in store for you? Keep reading to view all of our sessions. What will you get from this Boot Camp? An understanding of CACFP menu requirements Ideas on budget-friendly and accessible foods Valuable insights from kitchen professionals Level Up Your Menu Planning Take a Look at What We've Got Planned   Wednesday, November 20 Meal Pattern Basics Centers, family child care homes, and after-school care play a critical role in serving nutritious foods to those they serve. The CACFP guides you on how to provide healthy meals using five meal components which make up the meal service requirements: grains, fruits, vegetables, meats/meat alternates, and milk. Learn when these are required and how they fit into the CACFP meal pattern. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association  Menu Planning: Your Guide to Success Do you love menu planning or are you unsure where to begin? Learn what to consider when developing a cycle menu or planning meals one week at a time. Receive new, easy recipe ideas that are sure to become favorites at your center or in your family child care home! Identify the differences between a cycle menu and weekly menu. Explore the step-by-step process of menu development, from concept ideation to finalization.   Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association    Procuring Local Foods for Child Nutrition Programs From beef and bison in Montana to apples in Michigan and radishes in Rhode Island, local foods are on the menu for children across the country. Local procurement not only supports increasing economic opportunities for local farmers, but also helps child care institutions incorporate wholesome local foods into program meals and encourages children to make healthy food choices. Learn how local foods can meet meal pattern requirements, understand what is required when purchasing local foods, and get the resources you need for procuring them.   Presented by: Melissa Daigle-Katz, MPH, USDA Food and Nutrition Service Lissa Ong, MPH, RDN, USDA Food and Nutrition Service   Using the Food Buying Guide for Menu Development Unlock the full potential of the USDA's Food Buying Guide (FBG) for Child Nutrition Programs. Learn how to access the FBG, create an account, and utilize its tools to plan nutritious, compliant, and cost-effective meals. We'll guide you through the FBG yield tables, meal components, and selecting the right food items for your recipes. Don't miss this chance to streamline your meal planning and ensure dietary guidelines are met with ease!  Presented by: Brittany Gorman, MPH, RDN, USDA Food and Nutrition Service    Best Practices for Budgeting for Meals & Snacks Every penny counts at child care centers and family child care homes. Discover the secrets to stretching your CACFP budget without compromising on quality. Gain fun, practical tips on planning, purchasing, and preparing nutritious, high-quality meals that kids will love—all while staying within budget. Learn how to make the most of your resources and create delicious, healthy meals that are both budget-friendly and nutritious.   Presented by: Kerry Riter, The Centers  Thursday, November 21 The Efficient Chef: Maximizing Your Kitchen Potential Discover strategies to optimize your kitchen workflow and unleash your inner chef! Learn effective cooking preparation techniques when using multiple kitchen appliances, ensuring smooth and efficient operations. Get time management skills to streamline your cooking process, reducing stress and increasing output. Expect practical tips and expert insights to help you maximize your kitchen efficiency.  Presented by: Gregory Williams, CEC, MBA, San Antonio Food Bank   Plant-Forward Menus: A Guide to Successful Integration There's never been a better time to add more plant-based options to your program's menu! Discover how to identify the health and environmental benefits of eating and serving plant-based foods. Learn how to source, prepare, and successfully market plant-based options. Get free resources to create more plant-forward menus. Presented by: Kate Jarvis, The Humane Society of the United States   Adapting Menus for Special Diets Are you wondering how to navigate food allergies and create safe meals for the children in your care while participating in the CACFP? Learn the differences between various types of special diets and how to prepare these foods to meet CACFP guidelines. Know what a meal modification is, how to serve modified meals, and how to navigate through meal modification scenarios.  Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association    Flavorful Cooking Using Herbs and Spices Are you wondering how to navigate food allergies and create safe meals for the children in your care while participating in the CACFP? Learn the differences between various types of special diets and how to prepare these foods to meet CACFP guidelines. Know what a meal modification is, how to serve modified meals, and how to navigate through meal modification scenarios. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association    Menus on Your Mind? Ask Us Anything Still have pressing questions about menu planning? Get your answers from the experts in our speed round of Q&A. We'll address as many questions as possible, share essential resources, and equip you with all the tools you need to kickstart your menu planning journey.  Presented by: Lisa Mack, National CACFP Sponsors Association  Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association  Jami Rokala, MS, RDN, LD, CLC, CMP, CCNP, Headwaters Nutrition Counseling On-Demand Sessions   Beyond Beginners: Next Level Menu Planning Navigating the complexities of developing a CACFP menu can often be overwhelming and confusing. What crucial information should you include on the menu to be in compliance? Do you include ounce equivalency, serving size, or both? Moreover, are there specific documents you should maintain while planning your menu? Learn how to create menus stress-free while meeting CACFP requirements. Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association    Crediting Recipes in the CACFP Maybe you love to develop delicious recipes, or a parent has shared one of their family favorites, but you are not sure how to make it creditable in the CACFP. Learn key tips and methods on how to evaluate recipes to ensure they are #CACFPCreditable as we guide you through our recipe crediting worksheet.  Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association    Crediting Recipes for Centers Now that you've watched "Crediting Recipes in the CACFP," we'll go a step further and apply what we know about crediting recipes for centers. Learn how to evaluate and scaleup recipes while ensuring they are CACFP creditable. Become confident in developing your own #CACFPCreditable recipes to make and serve to those in your care.  Presented by: Isabel Ramos-Lebron, MS, RDN, LD, National CACFP Sponsors Association    Culturally Receptive Meals News flash! One of our little ones may be a new arrival from Afghanistan or a returnee in their second year with us whose parent(s) hail from Guatemala. Move over Sloppy Joe and Frittata, we want Lavash and Rellenitos too. What better way could there be to learn about other cultures than with food? Presented by: Kent Williamson, Children's Aid New York City   Can't make it to the live sessions? Your registration includes on-demand access through December 5, 2024. Early registration is $149 for members and $199 for non-members through November 6. Standard registration is $199 for members and $249 for non-members from November 7-13. Late registration is $249 for members and $299 for non-members after November 13. Connect with us www.cacfp.org | 512.850.8278 | nca@cacfp.org

National CACFP Sponsors Association | PO Box 1748 | Round Rock, TX 78680 US Unsubscribe | Constant Contact Data Notice

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Fw: National Hispanic Heritage Month

Greetings,

It's National Hispanic Heritage Month! 🎉 Recently, the National Farm to School Network reached out to partners about celebrations for Hispanic Heritage Month which is September 15 - October 15. We're forwarding these awesome resources from IDEA Public Schools in Texas as inspiration for your potential programming! A few other resources related to school food include the Chef Ann Foundation's page and recipes from the School Nutrition Association.

We would also love to know if any Michigan schools have already had or are planning any celebrations of their own. Feel free to reply directly or share with the rest of the listserv!

Best,

Megan

Megan McManus 

(she/her/hers)

Farm to Institution Specialist

MSU Center for Regional Food Systems

---

From: Rocio Hernandez <rocio.hernandez@ideapublicschools.org>
Sent: Wednesday, September 18, 2024 6:06 PM
To: Jiyoon Chon <jiyoon@farmtoschool.org>; partners@farmtoschool.org <partners@farmtoschool.org>
Cc: Ananya Kumar <communications@farmtoschool.org>; Stephanie Buentello <stephanie.buentello@ideapublicschools.org>; Deborah Ray <deborah.ray@ideapublicschools.org>
Subject: Re: [NFSN Partners] How are you celebrating National Hispanic Heritage Month?

 

Good afternoon @Jiyoon Chon, 

I love this effort & felt as though I had share the amazing work the IDEA Public Schools Child Nutrition Program is putting forth this National Hispanic Heritage month. 

The collaborative efforts are spearheaded by both the IDEA Nutrition team, consisting of the amazing staff developing the menu with culturally relevant foods and the IDEA Farms team, who ensures these crops are grown to the highest quality standard and delivered to our district cafeterias for our kiddos. 

The Hispanic Heritage Month strategies we're using along with the developed resources are linked below: 

1. "Harvest of the Month" (HOM): A direct opportunity to generate excitement from staff, parents & students by selecting a crop to showcase. This Hispanic Heritage month, we selected peppers! Attached, you'll find the HOM video that was posted across our social media's & the HOM booklets that's given to students across all our 100+ campuses. 
1. https://www.facebook.com/share/v/cMX2qfeprezn7rww/?mibextid=WC7FNe (If you have issues with the link, you can find the Facebook page listed under: "IDEA Public Schools Child Nutrition Program"
2. Attached and labeled as: 1 & 2, September Harvest of the Month in both English & Spanish. 
2. "Harvest in the Halls": An opportunity for our staff to engage students in the halls throughout the school day! This promotes fun dialogue, taste testing, Q & A and best of all, input/buy-in from our kiddos. 
1. https://www.facebook.com/share/v/JaSqeMX71d4J7DCz/?mibextid=WC7FNe
1. If you have issues watching the video, please feel free to find us at "IDEA Public Schools Child Nutrition Program"

Thank you so much for giving us the chance to promote our work, as we love what we do and hope it inspires others to jump on the exciting Farm to School bandwagon. 

Lots of love, 

^{Rocio Hernandez} 

^{(she/her/ella - (why pronouns?)
CNP Farm Manager | Headquarters RGV}

^956.250.2168

 "Sustainable development is the pathway to the future we want for all. It offers a framework to generate economic growth, achieve social justice, exercise environmental stewardship and strengthen governance." 

Rocio Hernandez CNP Farm Manager
.	.	M: rocio.hernandez@ideapublicschools.org - www.ideapublicschools.org HQ Rio Grande Valley - 2115 W. Pike Boulevard, Weslaco, TX, 78596, USA Join IDEA's Team and Family: Apply Today | Refer-A-Friend
		.
.

IDEA Public Schools believes that each child can go to college. Since 2000, IDEA Public Schools has grown from a small school with 150 students to a network of tuition-free, K-12 public charter schools in the United States. Currently, the network serves over 87,000 college-bound students in 145 schools across Texas and its affiliates. IDEA has been recognized as a "Great Place to Work" and received national rankings in The Washington Post, the U.S. Department of Education's list of Blue Ribbon Schools, and U.S. News & World Report's Top High Schools lists. For the last 17 years, IDEA has sent nearly 100% of its graduates to college and remains on track to uphold that legacy.

---

From: Jiyoon Chon <jiyoon@farmtoschool.org>
Sent: Wednesday, September 18, 2024 12:42 PM
To: partners@farmtoschool.org <partners@farmtoschool.org>
Cc: Ananya Kumar <communications@farmtoschool.org>
Subject: [NFSN Partners] How are you celebrating National Hispanic Heritage Month?

 

Hello Partners, 

Happy National Hispanic Heritage Month! In honor of this month, the communications team at National Farm to School Network would love to highlight how our Partners are celebrating in schools this year. 

We are looking to feature a handful of programs that have plans for incorporating cultural foods or traditions into the celebrations, such as serving specific culturally relevant dishes to students. We would love to uplift and highlight the diversity of cultural experiences within our communities. 

If you're interested in participating in the feature, please respond to this email and let me know how you are celebrating! 

Thank you all for your great work, and we're looking forward to hearing how you are honoring Hispanic Heritage Month!

Best, 

Jiyoon Chon 

--

	Jiyoon Chon (she/her/hers) Communications Manager, National Farm to School Network
	Based in New York, New York
	jiyoon@farmtoschool.org
	www.farmtoschool.org

* I acknowledge that I live, learn, and work on the ancestral, traditional and contemporary lands of the Munsee Lenape peoples. Learn whose land you live on: native-land.ca