Lansing Newsletter

November
Student Nutrition Fall Highlights
2015
Upcoming
Events
Fresh Fruits and Vegetables
PROGRAM
The Fresh Fruit and Vegetable Program (FFVP) is a federally assisted program
providing free fresh fruits and vegetables to students during the day at specific
schools. Last school year, three Lansing School District schools received the
grant. This year the program has expanded to five Lansing schools. Below is
a list of Lansing schools participating in the FFVP and their allocated amount.
PARTICIPATING LANSING SCHOOLS
AMOUNT
Kendon School
$9,100
Mt. Hope School
$12,250
North School
$26,900
Reo School
$10,300
Willow School
$12,500
Future Chefs
CHALLENGE
SodexoMAGIC will be hosting Lansing’s second Future
Chefs Challenge in March 2016. The event invites all
Lansing School District K-5 students to share a healthy
breakfast recipe. Students must be able to create the
recipe by themselves. The top recipes from participating schools will be selected to compete in the
Future Chef Challenge.
The winner of the competition will move forward and
compete in the National Future Chefs Challenge. The
goal of this competition is to get students involved in
meal preparation and create awareness of healthy
food options.
The goal of the FFVP is to improve children’s overall diet and create healthier
eating habits to impact their present and future health. Teaching kids the
importance of healthy eating habits is something they will always remember.
The FFVP will help create a healthier school environment by providing healthy
food choices and by expanding the variety of fruits and vegetables being
offered.
A-Z
Some of the different produce that is offered from the FFVP includes cucumber
slices, zucchini coins, honeydew chunks, grape tomatoes and watermelon
chunks.
Each elementary student will have the opportunity to
explore produce starting with each letter in the
alphabet. The date for the event is TBD.
SALAD BAR
November
Student Nutrition Fall Highlights
2015
Building Our
NETWORK
This year we are participating in Sodexo’s
product testing network. The network will
allow for us to hold a minimum of 20
sampling events for students at various
Lansing School District schools. Each student
that participates in the sampling will be asked
to complete a short survey on their experience.
Survey data will be collected and reviewed to get
a better understanding of what students are looking to include on
school menus. Samplings are a great opportunity for students to try
new foods and share their thoughts.
PAGE 2
strips, pasta, tortas and BBQ. Each menu offers students four
entrée options. Students can pair each entrée with unique
side dishes and a beverage to make it a complete meal.
Chef G. Garvin Promotes
Healthy Eating in
LANSING SCHOOLS
Chef G. Garvin engages in a
conversation with students
during lunch at Sexton High
School.
Sexton High School’s Street Eatz serving line.
We are always striving to implement new concepts that will improve
our menu items and the look of our cafeterias. Street Eatz is the name
of this year’s new innovative program for high school dining that
Everett and Sexton High School are piloting. Students have the
opportunity to choose unique, authentic, quick and affordable meals
through the new program.
Street Eatz has the look and feel of a food truck. The program focuses
on the overall customer experience by keeping street retail standards
front of mind. It mimics the retail experience that drives students to
alternative lunch option, ultimately leading to an increase in participation and satisfaction.
The menu focuses on a few items done really well. The Street Eatz
station rotates between five weekly menus which are tacos, chicken
Chef G. Garvin poses
with Amey Campbell,
SodexoMAGICS Executive Chef
for Lansing School District.
Gerry Garvin, also known as G. Garvin, is an accomplished
chef, author, entrepreneur, television host, and philanthropist.
Chef Garvin is also the Chief
Culinary Advisor for
SodexoMAGIC. In September,
Chef Garvin toured a few
Michigan schools to observe how
each districts food service
program works. One of the
Michigan schools that he visited Eldon McGraw interview Chef
G. Garvin.
was Sexton High School. Chef
Garvin toured the school, observed lunch, interacted with
students and led a focus group. From his visit he was able
to gain valuable information on how students think about
food and how he can apply his culinary expertise to meet
student needs.
November
Student Nutrition Fall Highlights
2015
PAGE 3
Flavours
CATERING
SodexoMAGIC’s catering service,
Flavours, offers a catering menu with
a variety of options to please every
pallet. We can cater large banquet
dinners of 300 plus guests to small
meetings of 10 guests and everything
in between. You can choose from a classic taco and salad bar to
stir-fry and breakfast buffets. The Flavours catering team is prepared
to deliver outstanding presentation, exquisite food and remarkable
service.
Keison Arnold, Director of Operations for SodexoMAGIC hauls away
plastic during the transformation project.
Community volunteers weed out the garden.
For Your
Greenhouse
This year we have opened a
convenience store located in Hill
Center. The space is newly
renovated and is a great place for
adults to stop in for breakfast, lunch,
snack and beverage items. In addition
to the convenience store we have
implemented a lunch delivery service
available to administration building
employees. The delivery service
offers a selection of healthy salads
and sandwiches with no additional
shipping cost. Throughout the year
we hope to expand this service to
other buildings within the district.
Last year SodexoMAGIC extended their partnership in the
Lansing community by collaborating with Lansing School
District, Greater Lansing Food Bank’s Garden Project, Lansing
Roots and the MSU Extension group to re-start the existing
worn down greenhouse on Lansing School District property.
CONVENIENCE
TRANSFORMATION
The Garden Project and Lansing Roots, both initiatives of the
Greater Lansing Food Bank (GLFB), needed additional
greenhouse space in order to start seeds and nurture plants
for use in community gardens, home gardens and farmer
training programs.
October 24, 2015 was Make A Difference Day. Volunteers
in the community came out to support Make A Difference
Day by cleaning out the worn out greenhouses, weeding,
planting flowers and repairing the greenhouses.