Let's Move Salad Bars to Schools
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Implementing a Salad Bar in your school is one of the fastest ways to create fresh food access to all students purchasing a reimbursable meal. In fact the "salad" can be much more than greens and fruit. By utilizing USDA Commodity foods like diced chicken, tuna, cheese, egg products and grain products the Salad Bar reinvents itself as a reimbursable meal. Using the bar to introduce children to food in its fresh state and educate students palates by offering some special seasonal salads makes fast work of transforming your cafeteria into a classroom enjoyed by all every day. Want a salad bar in your school and need help getting started?
Check out our Grant Process: Click here to learn how to bring a salad bar to your school
Hosting a Rainbow Day at your school can help increase fruit and vegetable consumption at the salad bar, raise school lunch participation, and join food services, school administration, teachers, and parents together for a fun and healthy activity. Download this guide to help you host a Rainbow Day at your school!
This guide addresses the many areas that districts and schools need to address when considering adding salad bars to their reimbursable meal programs. Areas covered include equipment selection, regulations, purchasing, recipe development, training, marketing and student interface. The guide also links to all the individual salad bar resources and videos on The Lunch Box so it's our one-stop shop for salad bar information!
A Field Guide To Salad Bars In Schools offers a one-stop guide for schools offering this great lunch room program for their students.
"Fruits and vegetables are an important part of a healthy diet. Introducing
children to them in schools will improve their present and future health.
Fresh produce must be handled safely to reduce the risks of foodborne
illness. There are a number of steps that foodservice employees can take
to minimize the chances for fruits and vegetables they handle to become
contaminated. Best practices for handling all types of produce are
described in this fact sheet, along with practices specific to leafy greens,
tomatoes, melons, and sprouts.
Contamination of produce with harmful microorganisms can occur
at all stages of production, processing, transportation, storage,
preparation, and service. To prevent foodborne illness, fresh produce
needs to be handled with care at each step from farm to table."
Cambro has made great improvements in the cold retention abilities in its insulated salad bars. No ice machine is needed, just a freezer to keep the cold packs in. Check out this document to see the test results.
photo by: brightstarsolar.net
Salad bars in schools…it’s a hot marketing trend, a focus of positive media attention and a great way to increase the nutritional value of your meals. But what about equipment and produce costs? And extra labor hours? What about food safety? This power point will debunk popular salad bar myths and show you how you can safely and effectively have a salad bar in every school.
Protocol on safely incorporating vegetables harvested by students from school gardens into school meals
Suggestions of best practices for growing, harvesting and using school produce
Fruits & Vegetables Galore is a tool for school foodservice professionals packed with tips on planning, purchasing, protecting, preparing, presenting and promoting fruits and vegetables. Use Fruits & Vegetables Galore to help rejuvenate your cafeteria with colorful fruits and vegetables. Dress up your serving line to draw attention to fruits and vegetables to encourage children to make these selections. Solicit the cooperation of teachers by providing them with teaching tools or by supporting their educational efforts. Make your daily meal offerings competitive with other commercial options available to students. Use all these materials to get students excited about eating healthfully.
Printed: February 2004
From FNS USDA