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Food

More and more, school is being interrupted by emergency issues related to health, environment and other present day crises. These days, schools need to be constantly prepared to pivot their programs to react to changing situations, and that includes their school food program.

Food

More and more, school is being interrupted by emergency issues related to health, environment and other present day crises. These days, schools need to be constantly prepared to pivot their programs to react to changing situations, and that includes their school food program.

This is not the time to abandon our commitment to the highest quality food, but rather the time to double down on this commitment.

We don’t know what type of issues may arise in the future that will affect school closings or modifications, but we do know that based on 2020, schools will need to be prepared to serve meals in their communities in crisis situations. These challenging environments will likely have adverse effects on public health, pushing school food programs to not only provide emergency hunger relief but also nutritional support. The food we serve during emergency response matters more than ever.

This food section will provide support for food service teams who are striving to stay committed to serving fresh, healthy, whole-ingredient based food through emergency feeding.

Scratch Cooking To-Go

Visit our curated list of recommended scratch cook recipes with instructions and recommendations for serving to-go style.

Scratch Cooking To-Go

Visit our curated list of recommended scratch cook recipes with instructions and recommendations for serving to-go style.

Serving in a Pandemic

The recent pandemic has created challenging situations for school food operators. Business as usual, serving lunch to students in a cafeteria has changed, and school districts are looking for alternative ways to continue to reach students with food, while keeping themselves and students safe.

Standard Operating Procedures (SOPs) are a written set of step by step instructions that an organization develops for staff members to follow while performing routine duties. Having SOPs creates efficiency, communication, safety for staff and customers, and can be used for both training and accountability purposes.

During this time, many school food programs have had to pivot and find new ways to serve their students. We have shared SOPs below for a few of the new ways program operators are serving meals during this challenging time.

SOP Examples

Food Boxes

Chef Ann shares how her team is serving food to students through the pandemic and offers advice for districts looking to incorporate more scratch cooking in their to-go meals.

Salad Bar Versatility

Many of you may be recipients of the Cambro Versa Bar through the Salad Bars to Schools program. We know your meal programs are having to adapt quickly with the times - and we want you to know that the equipment we granted, and the equipment you may already have, can adapt with you. Regardless of the brand of salad bar you currently use, it is a valuable piece of cafeteria equipment that can help you to continue to serve fresh, healthy food to your students.

Throughout the pandemic, we have continued to advocate for fresh fruit and vegetable service and consumption as much as possible. We understand that this is an extremely challenging time and have worked with partner districts and past grantees to best understand how the salad bar can continue to support that mission. We want to ensure that this equipment is not taking unnecessary space in your kitchens, but rather is being used as a support tool in your current food program.

Check out the following breakdown by feature. In each, we try to demonstrate how your salad bars, and specifically your Cambro Versa Bars, can serve your district’s food service operation in more ways than one.

Castors

Some bars are mobile and can be used to deliver meals both in the classroom and curbside. They can be arranged in the cafeteria to increase space between staff and students and can also be used as a visual marker to create physical space between students in lines.


Sneeze Guards

The Cambro Versa salad bars are designed with sneeze guards on a hinge. As needed, you can utilize your bars to serve students as they move through the cafeteria.

If your bar is stationary, you can still use it as a serving station. Here, the staff at Napa Valley Unified School District in CA demonstrates this with its breakfast offering.


Retractable Tray Rails

Tray rails on all Cambro Versa bars retract and are designed to fit through standard door sizes.

Whether you are serving curbside, in the classroom, or at multiple locations, utilizing your bar’s mobility may increase the versatility of your meal program.


Grab-and-Go

The Versa Salad bar is a non-electrical unit. The camchillers that come with your unit are designed to keep your food to temp for up to 4 hours. The ability to keep your food cold retains its freshness and minimizes the risk of unwanted bacterial growth.

If you have an electrical unit or one with ice wells - you can still use these bars to keep pre-packaged to-go meals at temp, or as grab-and-go stations.

Diana Hill, Food Service Coordinator at Fairview Park City Schools in Cleveland Ohio, is utilizing her bars as a Grab-and-Go station.

Please reach out to submissions@chefannfoundation.org if you are using your salad bar in a unique way. We would love to feature you and spread the word!

Scratch Cooking To-Go

Our top recommended scratch-cook foods for districts to serve to-go style.

Scratch Cooking To-Go

Our top recommended scratch-cook foods for districts to serve to-go style.

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