This webinar identifies resources to assist in planning successful salad bars that contribute to reimbursable meals in school nutrition programs.
Food safety standards that are critical to the success of a salad bar option are presented and secrets of financial planning to efficiently use salad bars in school nutrition programs are shared.
Original airdate: December 8, 2011.
Presenters:
- Jean Ronnei, Director, Nutrition & Custodial Services, Saint Paul Public Schools
- Jessica Shelly, Director of Food Services, Cincinnati Public Schools
- Doug Davis, Director of Food Services, City of Burlington, Vermont Public Schools
- Diane Harris, Center for Disease Control & Prevention, Division of Nutrition Physical and Obesity
- Amy Casteel, School Meals Specialist, NFSMI
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View or DownloadHow to Grow a Salad Bar & Afford ExpansionJean Ronnei, SNS. Director, Nutrition and Custodial Services. Saint Paul Public Schools. Presentation.
View or DownloadSalad Bars in Cincinnati Public SchoolsJessica Shelly, Director of Food Services, Cincinnati Public Schools. Presentation.
View or DownloadBurlington School Food Project: Farm 2 SchoolDoug Davis, Director of Food Services, City of Burlington, Vermont Public Schools. Presentation.
View or DownloadLet’s Move Salad Bars to SchoolsDiane Harris, Ph.D., M.P.H., C.H.E.S., Centers for Disease Control and Prevention, Division of Nutrition, Physical Activity and Obesity. Presentation.
View or DownloadNFSMI ResourcesAmy Casteel, School Meals Specialist, NFSMI. Presentation.
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