Announcements – Page 11 – The Abbey Group

The New Government Food Program

Our side of the story

We’ve all seen the news and recent viral videos about students complaining that they’re not getting enough food at the cafeteria to make it through the day without passing out at football practice. Some of this attention has been directed at us. While it’s true there have been some changes to our lunch trays, The Abbey Group has been well ahead of the curve in terms of healthy options offered at lunch. For example, we’ve been offering whole grains for decades and two years ago, we were recognized in our efforts by winning the national Whole Grain Challenge Award. Because of this, the transition for most that eat lunch with us every day has been relatively harmless. Some students haven’t even noticed the differences.

On the other hand, for those who are concerned that students are not getting enough food to eat to keep them full throughout the day, take comfort in knowing that kids are technically getting MORE food this year than last but they will only receive the nutritional benefits, i.e. keeping students full throughout the day, if they actually eat the extra food that they’re receiving.

These are the main differences that effect students who eat with The Abbey between last year and this year:

Last year:

Higher calorie maximums
Looser guidelines on types of vegetables offered per week
Larger protein portions per meal
Larger grain potion per meal

This year:

Lower calorie maximums
Strict guidelines on types of vegetables offered weekly
Smaller protein portion per meal
Smaller grain portion per meal
Unlimited access to fruits and vegetables

Why we’re conflicted

As much as some parents and students dislike the new meal patterns, we dislike not meeting a client’s satisfaction. And though we are required to support the USDA’s updated meal requirements and will continue to promote healthy eating habits, our hands are tied in terms of what we can offer students.

We will continue to strive to offer the highest quality, most local, fresh made products that we can. We are also soliciting inputs from schools and students to help generate new menu ideas that would better serve all of our students and customers.

If you have any questions, concerns or suggestions regarding the new meal patterns please talk to your local food service manager, email info@abbeygroup.net or visit the USDA website, for more information. http://www.fns.usda.gov/cnd/governance/legislation/nutritionstandards.htm

Written by AbbeyGroup on October 4, 2012. Posted in Announcements, Dishing Up Local, Inside The Abbey Group, USDA

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LunchPrepay Free to All Abbey Users!

With LunchPrepay.com you never have to worry about lost lunch money again!

All parents may sign up their students with lunchprepay for FREE!

Every Abbey Member will be able to:

View a 120 day student purchase history
View account balances
Receive low balance notifications

AND

Parents can make online payments to their account for a low transaction fee (fee set and controlled by lunchprepay.com)

Written by AbbeyGroup on September 15, 2012. Posted in Announcements

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The Abbey’s Meggen Hanna of Barstow Memorial School is featured on Jamie Oliver.com!

Congratulations to The Abbey’s own Meggen Hanna, whose story has been featured on www.jamieoliver.com, (you know, the guy who started the food revolution across two continents?!).

Read her full story on his website, or click on the link below.

http://www.jamieoliver.com/us/foundation/jamies-food-revolution/news-content/it-can-be-done

Written by AbbeyGroup on August 25, 2012. Posted in Announcements, Dishing Up Local, Education, Inside The Abbey Group, Sustainability

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Child Nutrition Programs Summer Institute

Many Abbey staff members recently attended the Vermont Department of Education and Child Nutrition Child Nutrition Programs Summer Institute at Spaulding High School in Barre. The Program has released the following press release:

August 15, 2012

Making food fun for kids while gearing up for school lunch program changes

MONTPELIER – The 2012 Child Nutrition Programs Summer Institute kicked off this week at Spaulding High School in Barre with school food service staff, nurses, classroom teachers, and child care staff from around Vermont gathering to learn more about whole and local foods that fit the most recent Dietary Guidelines. School personnel studied new meal pattern requirements, food safety and sanitation, and took an in-depth look at the USDA Foods Program.

Much of the conference has concentrated on cooking with the seasons, while also focusing on nutrition, new dietary guidelines, and food safety and sanitation. The Child Nutrition team partnered with Vermont FEED and the Vermont School Nutrition Association to create workshops which explore creative and healthy ways to incorporate local foods into menu planning.

“This year the Institute is offering approximately 30 courses to school food service staff and child care program staff as they work to implement the new meal patterns established by the USDA” said Laurie Colgan, Child Nutrition Program Director. “These new meal patterns require the schools to offer a wider variety of fruits and vegetables, more whole grain items, and to incorporate beans, peas, and legumes into school menus” she said.

Working with farm and garden-fresh produce is becoming the norm in Vermont schools and with the changes this year to the National School Lunch Program requirements, the amount of available fresh fruits and vegetables used in school meals will be increasing every day. The challenge for many schools and families is to find creative ways to introduce children to healthy foods and to encourage them to broaden their tastes. Throughout the week-long institute, school personnel have had opportunities to learn from local chefs and entrepreneurs, to take part in menu planning sessions, kitchen organization strategies, hands-on cooking activities, and to explore the financial and nutritional benefits of using whole foods by integrating school gardens and partnering with local farmers.

Participants have been learning ways to incorporate the More than Mud Pies curriculum to create fun and interactive nutrition education and physical activity in their child care programs while embracing components of the Healthier U.S. School Challenge (HUSSC). Harwood Union High School Chefs Paul Morris and Gary McCafferty explored ways to create meals that utilize healthy foods that are inexpensive, and to cook from scratch using seasonal vegetables,

nutritious legumes, whole grains, and lean proteins. The common theme threaded throughout the Institute has been to encourage creativity in the kitchen while staying mindful of healthy eating, partnering with local farmers and businesses, and focusing on the new meal pattern and dietary guidelines while meeting the challenge of serving cost-effective and nutritious school meals.

“The Department’s Child Nutrition team is a valuable resource for schools” said Education Commissioner Armando Vilaseca. “The Summer Institute is one of many outreach and training efforts the Department has facilitated over the last decade.” The Commissioner will speak to the summer institute attendees on Friday afternoon over the lunch hour. Vilaseca believes in bolstering school nutrition knowledge and food offerings, and supports farmers and schools working together to provide as much locally grown produce as possible to Vermont’s kids. Additionally he strongly encourages all schools to explore federal programs that can allow schools to provide meals and snacks for the children after school, during school vacations, and throughout the summer.

Contact Laurie Colgan, Director – Child Nutrition Programs, at (802) 828-5153 or laurie.colgan@state.vt.us for more information.

Written by AbbeyGroup on August 21, 2012. Posted in Announcements, Dishing Up Local, Education, Events, USDA, VT Department of Ed

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