School Dining Services Magazine

March 2014

In this Issue

Guest Chef:

Jet Tila visits schools

• Where in the “Hometown” is Chef Jet Tila?

• Generation “Like”

• AASA National Conference

• Rise & Shine with Breakfast

2 | Chartwells School Dining Services Magazine | March 2014 | eatlearnlive.com

Hello,It’s been a busy and eventful winter season to say the least. With many of you dealing with school cancellations and unprecedented snowstorms this year, it was “business as usual” in the cafeterias and we didn’t skip a beat.

It is these efforts and dedication and passion of our staff that will continue to take our school districts to the next level in the coming months and into the next school year. We are happy to report that we have many exciting programs in the works, including our “What’s Your Hometown Specialty” contest winner events with our celebrity chef partner, Jet Tila that will take place March – April 2014.

We will also be celebrating National School Nutrition Month and National School Breakfast Week (both of which take place during the month of March) with new breakfast offerings and in-school activities for students.

Please read on for more exciting updates and thank you for your continued support.

Rhonna Cass President Chartwells Schools Dining Services

Welcom

e

Breakfast really is the most important meal of the day for students, and all of us. Not only does it provide us with energy to start a new day, but breakfast is also linked to many health benefits.

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Celebrity Chef Jet Tila and our own Chef Jenn visit schools to congratulate the winners of our “What’s Your Hometown Specialty?” reipce and video contest.

Page 10

ContentsMessage from the President . . . . . . . . 2

In the NewsGeneration “Like” . . . . . . . . . . . . . . . . . . 3 NSBA Annual Conference . . . . . . . . . . 4 Smart A La Carte Solutions at AASA and Beyond . . . . . . . . . . . . . . . 4

Researching Healthy Eating Behaviors Among Children . . . . . . . . 5

Simply GoodNational Nutrition Month . . . . . . . . . . 6 Rise & Shine with Breakfast . . . . . . . . . 7

NutritionChartwells Serves Up Nutritious Breakfasts at Schools Natiowide . . . . . . . . . . . . . . . . 8Case Study . . . . . . . . . . . . . . . . . . . . . . . . 9

Our PeopleWhere in the “Hometown” is Chef Jet Tila? . . . . . . . . . . . . . . . . . . 10

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Generation “Like”Generations are no longer being coined with letters from the alphabet like X, Y and Z.

The new generation of students are increasingly being called, “Generation Like.” Students are finding and exploring their identities and connecting with one another, brands and even celebrities on social media. Retweets, likes and other online endorsements have become social currency for them. Even those of us in previous generations are scrolling through Facebook while waiting in school carpool lines or during our downtime.

We know that the channels of communication are changing and therefore, we are making an expanded effort to meet and engage with our students, parents and each other on Facebook, Twitter, Pinterest and Instagram.

Please join us in “liking” our Facebook page and following us on Twitter and Instagram. We also want to connect with each of YOU and share the amazing things happening across all of our districts, as well as hear your feedback. Please e-mail us at ChartwellsK-12Schools@compass-usa.com with any interesting facts, tidbits, photos or feedback so we can help spread the word across all of our channels and districts nationwide.

www.facebook.com/ChartwellsSchoolDiningServices

@ChartwellsK12 on Twitter, Pinterest and Instagram

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NSBA Annual ConferenceApril 5-7, 2014 New OrleansWe are thrilled to be attending the NSBA (the National School Board’s Association) annual conference on April 5-7, 2014 in New Orleans. We will be hosting an educational session for

school districts on how to partner with school foodservice providers.

In the session, attendees will learn about the benefits of partnering with a service provider to deliver mealtime solutions so districts can focus on the business of education. This fun and interactive session will offer solutions for districts with tips on how to enrich the lives of students.

In the New

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Smart A La Carte Solutions at AASA and Beyond Are You Ready for A La Carte 2014-15? WE ARE!

On February 13-15, 2014, Chartwells attended the annual AASA national superintendant convention, a conference that caters to some of the most influential education leaders in the United States, in Nashville, TN. The Chartwells booth was full of activity. We shared educational materials, featured delicious food demonstrations from Chartwells Chef, Ralph Garcia, and learned a few things ourselves.

One of the main goals at the show this year was to inform attendees about new federal regulations and educate them about the Chartwells “Outtakes A La Carte” program that is sure to breathe new life and health into the cafeteria. The program offers an expanded assortment of fresh, better-for-you food options for students while also supporting new USDA requirements. The program can also be customized to fit district’s specific wellness goals and can include nutritious food options for breakfast, lunch and even snack time, all of which can help increase mealtime participation at schools and provide students with quick serve foods they love to eat.

The show was a big success and we came home with new perspectives, relationships and even more ideas. Watch for more information on the Chartwells “Outtakes A La Carte” program at your district soon.

Like us on FacebookFollow us @Chartwellsk-12

1-877-586-9631www.EatLearnLive.comchartwellsk-12schools@compass-usa.com

Why Outtakes? Chartwells’ Outtakes will breathe new life into

your school’s A La Carté program. This exciting

new concept will:

Be Proactive!• Support all changes in A La Carté regulations • Increase participation• Follow the trend of snacking as an additional

meal time

Create a Unique Approach!• Improve A La Carté offerings• Increase healthful options and customer satisfaction

• Provide an expanded assortment of fresh and better-for-you food options

Are you prepared for new

A La Carté regulations in 2014?

Chartwells School Dining Services Outtakes A La

Carté program offers an expanded assortment of

fresh, better-for-you food options for students,

that also supports the new USDA A La Carté

requirements and your districts’ wellness goals.

Through our Outtakes program, a team of Chartwells

chefs, nutritionists and marketing specialists will

work with your school to guide you through the

redesign of your A La Carté program, resulting in

a new breath of life and health in your cafeteria.

Smart

A La Carté

Solutions!

Call: 1-877-586-9631

Visit: www.EatLearnLive.com

Visit us at AASA

Booth #502

February 13-15, 2014

Nashville, TN

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Researching Healthy Eating Behaviors Among Children

Although new federal policies issued by the United States Department of Agriculture (USDA) under the National School Lunch and School Breakfast Program call for increased accessibility of fruits and vegetables in schools, one of the barriers in improving consumption is simply getting children to select them.

Chartwells recently partnered with Duke University Fuqua School of Business on an exciting field study to monitor healthy eating behaviors among children and to determine how we could possibly solve this ongoing challenge.

The data overwhelmingly showed that positive reinforcement, combined with parental involvement at home, increases fruit and vegetable consumption in schools.

In this field study with elementary school children, participants were split into two groups – one group of students received a tangible reward (stickers) for choosing and eating fruit and vegetables at school. The second group of students received sticker rewards for selecting fruit and vegetables at school and at home.

The school-based reward alone increased fruit and vegetable selection by over 11 percent. Adding parental involvement at home more than doubled the incentive impact and also extended fruit and vegetable consumption over a longer period of time.

This research is important because it showcases the impact that we can have in helping our children eat more fresh foods when schools and parents work together to embrace healthy lifestyle changes.

The fruit and vegetable intake of United States children is below daily-recommended levels.

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Simply G

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National Nutrition Month

This March, we have even more of a reason to celebrate healthy foods because it’s National School Nutrition Month (NNM).

Throughout the month, we will focus on promoting and offering yogurt in our schools, a super food with many health benefits. Yogurt has grown in popularity over the past few years, and it’s no surprise; it’s tasty, versatile and widely available. Yogurt is also packed with protein, calcium and healthy bacteria that promote digestive health, which makes this dairy product a great option for people suffering from lactose intolerance.

In addition, Chartwells chefs and RD’s have pulled together various recipes that will be featured in the cafeterias in March (and beyond) such as:

• Breakfast or lunch parfait bars

• Leafy green salads with a yogurt honey mustard dressing

• Chicken Wrap or Sandwich with yogurt salsa

• Fresh Fruit with Vanilla and/or Cinnamon yogurt dip

If you have questions, ideas or thoughts on how we can continue to offer nutritional menu items and educational materials in our schools, please e-mail us at ChartwellsK-12Schools@compass-usa.com.

Blueberry & Granola Parfait One Serving

Ingredients:Low Fat Vanilla Yogurt ½ cupGranola with Raisins 1 tbspFresh Blueberries 2 tbspHoney 1 tsp

Method:• Place chilled yogurt in a cup,

topped with blueberries and granola.• Drizzle honey over the granola.

As we all know, well nourished, healthy students are better students overall. It’s important to encourage healthy eating habits with students whenever possible.

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Not only does it provide us with energy to start a new day, but breakfast is also linked to many health benefits, including weight control and others such as:

• Higher Academic Scores Studies have shown eating breakfast at school results in higher test scores due to improved concentration and better problem-solving skills.

• Improved Behavior Hungry children are more likely to have discipline problems.

• Reduced Tardiness Students who participate in the School Breakfast program are less likely to be late or absent from school.

Chartwells is launching new breakfast initiatives in our schools — “Rise and Shine with Breakfast” or “Food for Thought: Eat Breakfast,” which include new menu offerings, in school activities as well as fun and engaging contests on social media.

Rise & Shine

BREAKFASTwith

A NUTRITIOUS WAY to START EVERY DAY

PerformBetter

AchieveMore

ImproveNutrition

BREAKFAST

Food�for�thought

EAT..

Breakfast is Good. Simply Good.

Instagram ContestWe are also excited to launch a new Instagram page and will celebrate with a breakfast contest. It’s easy to enter this one too.

• Follow us on Instagram (chartwellsk12)

• Instagram a picture of your yummy, healthy breakfast (only requirements: must be yummy, must be healthy!).

• Tag @chartwellsk12 in the comment.

We will randomly select 12 entries (one entry per person) that are posted between Wednesday, March 12th and Monday, March 31st. The winners will be announced on April 1st, 2014.

We can’t wait to see all of your delicious breakfast pictures!

Facebook Posts Additional Facebook posts will also encourage followers to load a photo and post a message to our Facebook wall, tagging @ChartwellsK12 and complete the following phrase…“I <3 eating breakfast at school because…”

Breakfast really is the most important meal of the day for students, and all of us.

shared via instagram

WIN A SPILT MILK CEREAL BOWL! In honor of National Breakfast Week we are giving away these

fun bowls! All you have to do to be entered into the drawing is:1. Follow us on instagram (chartwellsk12)2. Instagram a picture of your yummy, healthy breakfast

(only requirements: must be yummy, must be healthy)

3. Tag @chartwellsk12 in the captionWe can’t wait to see all of your delicious breakfast photography!

WIN A SPILT MILK CEREAL BOWL! In honor of National Breakfast Week we are giving away these fun bowls! All you have to do to be entered into the drawing is:

1. Follow our Instagram2. Instagram a picture of your yummy, healthy breakfast (only requirements: must be yummy, must be healthy)3. Tag @chartwellsk12 in the captionWe can’t wait to see all of your delicious

breakfast photography!

Yummy Breakfast! #berries #cashews @chartwellsk12

@katysmith123

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Chartwells Serves Up Nutritious Breakfast in Schools NationwideBreakfast certainly is all the rage.

According to a new school breakfast survey conducted by Foodservice Director Magazine, in February 2014, the number of morning breakfast meals served during the school year increased across school districts of all sizes compared to last year. And, the average cost per breakfast meal decreased this year, going from $1.09 to only $0.99.

Following this trend, several Chartwells schools are seeing success with their breakfast programs as well.

• Brockton Public Schools in Brockton, MA launched a Breakfast in the Classroom initiative in March 2013. Food carts are sent to each classroom containing that day’s breakfast food item such cereal, bagels, fruit, milk, juice and other healthy items. After this program was initiated, breakfast participation increased by 93 percent and school officials have reported fewer interruptions and tardiness, attributed to the fact that students are no longer hungry when they come to school.

• Union City School District in Union City, NJ provides free breakfast to approximately 800 enrolled students, regardless of their free and reduced eligibility. Each day, breakfast is delivered to students in the classroom, providing healthy and nutritious meals for all students. Administrators report improved participation numbers; fewer trips to the nurse’s office and more students are arriving to school on time.

Stamford High School “Fuels Up” with Breakfast

Stamford High School in Stamford, Connecticut celebrated National School Breakfast Week with a “Fuel Up to Play 60” assembly hosted by Chartwells, the New England Dairy & Food Council and the National Football League (NFL). Students received a visit from a special guest, Mark Herzlich, a Giants linebacker, who shared nutrition tips and empowered students to eat healthy and be active. Fuel Up to Play 60 was launched by the NFL and the Dairy & Food Council as a way to encourage youth to consume nutrient-rich foods such as low fat and fat free dairy, fruits, vegetables and whole grains and achieve at least 60 minutes of physical activity each day.

For more information, please visit http://www.FuelUptoPlay60.com.

Nutrition

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Bay County School District Case StudyStudents welcome better access to breakfast

Mosely High School Lynn Haven, FLGrades: 9-12Average Enrollment: 1,838 Since the installation of a breakfast vending machine, Mosley High School students have increased their purchases of breakfast items by 25 percent.

The vending machine serves cold breakfast items until 10:30 a.m., allowing students to buy breakfast for two hours after the cafeteria closes. A variety of choices are available, ranging from cereal to 6-oz. parfaits. Each item provided is made up of at least three food components that meet the national school lunch and breakfast standards. The technology makes breakfast fast, easy and delicious.

Chartwells plans to eventually offer lunch and snack options and put machines in other high schools.

Bay County School District StatisticsNumber of Schools: 42Average Enrollment: 26,634Partner Since: 2012

“It was a good, healthy breakfast and a great way for a young person or even someone of my age to start the day.”

– School Board Member

450

350

250

150

Total Weekly Breakfast Meal Counts

Week 1 Week 2 Week 3 Week 4

43% Increase!

Breakfast Vending Highlights

• Vended breakfasts have seen an average sales increase of 24-33 percent

• Meals are USDA compliant and served in 20 seconds

• Food safety is a top priority; machine temperature is checked 144 times a day

Increasing breakfast participation through reimbursable vending machines.

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• Warren Central High School Indianapolis, Indiana (Visit Scheduled for March 3, 2014) Tori Mason and Kierra Clark chose to demonstrate a family favorite in their video – a Blackberry Glazed Chicken with Steamed Vegetables and Roasted Red Potatoes recipe. In addition to this recipe being full of healthy flavors and fresh vegetables, it is a cost effective dinnertime option, costing twenty dollars for a family of four.

• Bridgewater Middle School Bridgewater, Massachusetts (Visit Scheduled for April 10, 2014) John Silvia, age 13, demonstrated his favorite breakfast recipe – JJ’s Fruit Salad Minis, a mix of delicious fresh fruits including apples, bananas, strawberries, walnuts, and raisins and drizzled with a maple syrup dressing.

• Union City High School Union City, New Jersey (Visit Scheduled for April 8, 2014) Gabriela Martinez, a 10th grader, prepared an Omelet de Union City hometown recipe since New Jersey is known for its diverse cultures; most specifically, Union City’s grand Hispanic population. The total preparation and cook time for this flavorful dish with salchichon and queso de papa is less than twenty minutes.

• Sandalwood High School Jacksonville, Florida (Visit Scheduled for April 21, 2014) Bria Pascua, age 16, with 11th graders, Brandon Antonelli and Ryan Williams, demonstrated a Mayport Orange Glazed Shrimp and Sautéed Vegetables recipe, with all ingredients sourced fresh from Florida.

Our People

JET TILA

CELEBRITY

©2013 Chartwells Inc. a division of Compass Group North America

®

Where in the “Hometown” is Chef Jet Tila?

Chef Jet Tila tells our Warren Central High School video contest winners, “Always have an open mind and you will get paid in knowledge!”

We are very excited to announce the four national winners of the Chartwells “What’s Your Hometown Specialty?” recipe and video contest. Each national winner will receive an in-school visit from celebrity chef, Jet Tila, a regular on Iron Chef, Chopped, The Food Network and more. Congratulations to:

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We look forward to sharing LIVE updates of Chef Jet’s in-school visits on our Facebook, Twitter, Instagram pages as well as in future newsletters so stay tuned for more on these exciting events!

The Chartwells School Dining Services’ “What’s Your Hometown Specialty?” recipe and video contest encouraged students to pick their favorite hometown, region-specific or family favorite recipe and create a five-minute cooking show demonstrating the nutritional ingredients and the preparation process. The contest is part of Chartwells’ company-wide culinary program called Simply Good that promotes healthier meal options and educates students about the nutritional benefits of fruits, vegetables, whole grains and lean proteins.

Chef Jet Visits Warren Central High School in IndianapolisTori Mason and Kierra Clark from Warren Central High School in Indianapolis, Indiana, were the first “What’s Your Hometown Specialty?” winners to receive a visit from Chef Jet Tila on March 3, 2014. Mason and Clark demonstrated their winning recipe and video — with Chef Tila — live from the school cafeteria in front of their peers. Tori and Kierra’s winning recipe, a Blackberry Glazed Chicken with Steamed Vegetables and Roasted Red Potatoes, is one of their family favorite hometown recipes, and it also incorporated healthy ingredients, both of which were key criteria’s in the contest. Chef Jet also took the time to speak with other students about their goals and dreams and helped them understand the benefits of eating nutritionally balanced meals.

Phone: 1.877.586.9631Web: www.eatlearnlive.comEmail: chartwellsK-12schools@compass-usa.com

The Chartwells Promise:Nourishing students is not only our business; it is our commitment to the communities in which we serve. Chartwells is a diverse family of dedicated

food and nutrition specialists serving the academic community. We deliver customized solutions that

benefit our partners through innovative programs.