02 - Mission, Vision and Strategic Planning

School Food 101 provides the overview and context of the operational demands of school food and the urgency of school food change.

Learn how to move through courses, course requirements, getting the most out of the course, communicating with your instructor, viewing the video lectures and more.

Learn how each operational model affects the food on the lunch tray, and untangle the complicated web of school food operations.

Walk through the revenues and expenses involved in school meal programs. Includes an explanation of fundamental tools to track financials throughout the year, and how to develop an annual and multi-year budget for a program.

Discover why recipes are vital for sustainable scratch-cooking, what makes a good recipe for school food, and how to incrementally transition popular menu items to scratch-cook.

Find out why procurement is so important in school food, and how to align procurement practices with the mission and vision of the meal program.

Take an in-depth look at planning and assessment for salad bar implementation, as well as the complex operational issues of recipe development, production records, and procurement.

Engage students and school communities with applicable and practical marketing tactics and lunchroom education events.

Looking to go green? Learn more about the ever-increasing importance of reducing environmental impact, as well as achievable tactics to create a sustainable school food program.

Discover the health, environmental, and financial benefits of eating plant-based proteins. Also learn how to serve more plant forward meals in your school.

Not all ingredients are created equal. Find out which common unhealthy ingredients are sneaking into our food, and learn how to reduce and eliminate them from school menus.