One of the many challenges school nutrition programs are facing this year is supply chain issues. The resulting unavailability of key menu ingredients can throw off production and forecasting efforts. Certain USDA Foods are proving to be regularly available, offering menu planners a reliable source of products. Learn how to leverage your access to USDA Foods to keep your menus set as planned. Our panel of speakers will discuss currently available USDA Foods that are less likely to be impacted by supply chain issues, creative menu planning for utilizing what is available, and menu concepts and recipes featuring readily available products that are easy to prepare.
Chris Facha, USDA Food Program Administrator, ODE Child Nutrition Programs
Anne Leavens, Nutrition Services Supervisor, Central Point SD 6
Chef Garrett Berdan, RDN, Education and Training Specialist, the Culinary Institute of Child Nutrition