FALL 2015
Farm to School page 4
Gardens for all Schools page 12
Be-A-Star Awards page 13
K12 MAGAZINE
FALL 2015 letter from rhonna
Contents
eat.
the hungry eagle
2
local sourcing
3
farm to school month 4 cafĂŠ refreshes
5
coffee bars
7
menu apps everywhere! 9
learn.
garden to tray start a garden
10 11
live.
healthy thanksgiving 12
be-a-star be-a-star awards
13
eat. learn. live. in the 2015-16 School Year Last year we launched a new brand focused on revitalizing our eat. learn. live. philosophy in our schools to nurture the growth of the whole child. One year later, it has been incredible to see our associates and teams bring that philosophy to life in our schools every day. We are continuing to build on that strong foundation to make a difference to our schools and communities. It is our great people that drive us forward, and I am pleased to recognize many of our incredible associates in this edition of our magazine through our Be-A-Star awards celebration. Inside you will find many examples of great effort and enthusiasm from the back-to-school season. Our teams are changing the way our communities think about school food by refreshing and redesigning cafĂŠs, connecting students with local farmers through Farm to School programs, introducing a menu app more than 500 school districts and teaching students about good nutrition. We have also just launched our eat. learn. live. School Garden Program, developed through our exclusive partnership with KidsGardening.org to help all schools create gardens and detailed within. We are so thankful for the support of our partners and excited to make this school year a special one for our students and communities across the country.
Rhonna Cass CEO Chartwells K12
THE HUNGRY EAGLE
We create customized food trucks in all shapes and sizes to fit the needs and wants of students in our districts. Check out our Hungry Eagle electric food truck in action at Clayton Valley Charter High School!
Watch the video at www.youtube.com/watch?v=D6qpHHW-E9U
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LOCALLY SOURCED FRUITS AND VEGGIES Chartwells K12 is proud to support local farmers and companies in partnership with our schools, bringing students the freshest possible produce while supporting the communities where we work and live.
In an effort to provide improved access to fresh produce for students who may not have it at home, we also partner with produce vendors and farmers to bring Farmer’s Markets directly to our schools. By bringing the Farmer’s Market to students, schools are able to educate on financial transactions, math and nutrition as well as provide students fresh produce to take home for the weekend and share with their family.
We know that kids will eat healthy foods when they taste great. We collaborate with local farmers to source a wide variety of locally grown, fresh and seasonal produce to introduce students to new fruits and vegetables that they will also see in their local community – at farmer’s markets, grocery and convenience stores.
Our goal is to not only provide students with delicious, healthy meals in schools, but to also shape the way our students select healthful foods outside of school, changing the way the generation views food, selection and wellness.
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FARM to SCHOOL
MONTH
October was National Farm to School Month and Chartwells K12 celebrated with farmer’s markets and local menus in cafÊs across the country! We are a proud partner of the National Farm to School Network and know from experience that Farm to School enriches students by building a connection with fresh, healthy foods. Through nutrition education and the enjoyment of local fruits and vegetables, students and their families are better equipped to make healthy food choices while Farm to School also strengthens the local economy by supporting farmers, contributing to vibrant communities.
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CAFÉ REFRESHES When our partners opened their doors for a new school year, many students were treated to the grand openings of beautiful new and refreshed cafés across the country.
chef display-cooking stations and the sizzle of a grill or a beautiful salad bar stocked with fresh, local fruits and veggies can make a mouth-watering difference in how students think about healthy food.
Cafés are where students gather not only to eat, but to come together with their friends for fun and conversation. Cafés are where student organizations meet, where study halls are held, and often where the community gathers for school events. In many ways, cafés are at the heart of schools and we know that bright, engaging atmospheres make gatherings of all shapes and sizes that much better. We also know that presentation goes a long way in getting students to enjoy great-tasting, healthy meals. Redesigning a café to feature Pattonville High School in Missouri
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Cheltenham High School in Pennsylvania was refreshed with a variety of new concepts cooked up specifically for Cheltenham students: • •
Create: Build your own entrée station serving a variety of favorites BBQ Ribs and featuring a Fajita bar, Mac & Cheese bar and Hot Dog bar. Asian Nation serving students healthy fried rice or lo mein noodles, rotating entrées, and a vegetable eggroll.
•
So Deli: Made-to-order delicatessen featuring sandwiches made with great deli meats, grilled chicken, a variety of cheeses, and fresh-baked breads.
•
Wild Greens: Students make salads from a wide variety of fresh fruits and veggies, which they can top with sizzling options like grilled steak, chicken, or shrimp.
•
Grilled Express: Students choose from healthy and delicious takes on fresh-grilled classics like Philly cheese steaks, sausage & peppers, grilled chicken, burgers, and much more.
•
2 Mato Pizza & Pasta: Pizzas are made fresh in three minutes in front of students in house-made flavors like Buffalo Chicken, Bacon Cheeseburger, and Meatball, along with classics like Cheese and Pepperoni.
CASE STUDY: HIGH SCHOOL COFFEE BARS PERFORMANCE TRENDS Breakfast Participation Increase Year-over-year Increased Beverage and Retail Sales Year-over-year High Student and Staff Satisfaction Year-over-year
How many of your students go to a local coffee shop to study, refuel or get together with their friends? That experience can be brought to life in your schools! School Coffee Bars are a growing trend amongst America’s high school students. Within the high school walls, expanding points of service with extended hours for students to grab coffee, breakfast or a snack between classes or outside of regular school hours removes the obstacles of time constraints that may keep a student from getting the fuel they need for a productive day. The coffee bars created specifically for individual school audiences help increase retail sales and breakfast participation. Actual benefits go well beyond the walls of the school. These cafés expose students to a collegiate environment and in some cases incorporating coffee bar staffing into credited classes enables the Chartwells team to fully staff the coffee bars at peak and non-peak hours while giving students added opportunities within the district. Chartwells K12 partnered with three featured districts to meet the needs of the students and staff. Menasha Joint School District, Amarillo Independent School District, and Dallastown Area School District have all helped to pave the way for a unique high school café experience.
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MENASHA JOINT SCHOOL DISTRICT - MENASHA, WI The Menasha High School Coffee Bar proudly serves Starbucks Fresh Brewed Coffee and offers extended breakfast hours allowing students to grab breakfast and snacks in between classes. Conveniently located between the entrance of the school and the front of the café, this café has resulted in increased breakfast participation, beverage sales, and student and staff satisfaction.
LOCATION Menasha High School MENU HIGHLIGHTS Starbucks Coffee and Sugar-Free Vanilla Iced Coffee OPENED Spring 2015
AMARILLO INDEPENDENT SCHOOL DISTRICT - AMARILLO, TX The Amarillo Independent School District introduced coffee bars in all 4 high schools as part their Balance Kitchen renovations. Students and staff are now able to grab a full meal or snack without having to wait in café lines, which helps to increase participation in the Amarillo open campus environment.
LOCATIONS Amarillo High School, Caprock High School, Palo Duro High School and Tascosa High School MENU HIGHLIGHTS Sugar-Free Seasonal Flavored Lattes and Fresh Fruit Smoothies OPENED Fall 2014
DALLASTOWN AREA SCHOOL DISTRICT- DALLASTOWN, PA The Dallastown High School coffee bar is located in the school’s library, creating a real draw to a key learning hub. The library was renovated in 2014 to both accommodate the coffee bar as well as offer students a collegiate environment. Premium brewed coffee and on-the-go snacks created an impressive increase in revenue in the first 8 months of opening, and the school librarians are happy to have the Chartwells team as their partners in education. 8 FALL 2015
LOCATIONS Dallastown Area High School MENU HIGHLIGHTS Flavored Brewed Coffees and Iced Coffee OPENED Fall 2014
MENU APPS ACROSS AMERICA Our Nutrislice menu planning app is now live in more than 500 school districts across the country!
parent experience to the next level by creating a customized Nutrislice program for our schools featuring the mobile app, dynamic menu websites, digital signage, nutrition tips, and more than 1,000 original recipe photos and descriptions of the actual food on the menu in our schools.
Nutrislice works with our USDA-approved Webtrition menu planning program to bring the latest technology to our schools; Putting menus, nutrition, and allergy information literally in the hands of our students and families. We’ve taken the student and
Watch the video to learn more about how our schools are using
Watch the video at www.youtube.com/watch?v=ASmwjGq68wQ
9 CHARTWELLS K12
FROM THE GARDEN TO THE TRAY IN THE SAME DAY The Pattonville School District in the suburbs of St. Louis has continued to grow in terms of the number of fresh fruits and veggies offered, as well as the impact made on students through nutrition education. Pattonville’s community garden is supported by Chartwells K12 in partnership with the National Gardening Association, and treats two district schools to salad bars with rotating ingredients. Students enjoy freshly-picked produce direct from the school garden, including carrots, peppers, tomatoes, potatoes, kale, and more! The garden doubles as an outdoor classroom where students learn about the health benefits of the produce they enjoy at lunch, as well as learning how to tend and manage their own gardens.
10 FALL 2015
INTERESTED IN STARTING OR EXPANDING YOUR SCHOOL GARDEN? Chartwells K12 has partnered with KidsGardening.org to launch the eat. learn. live. School Garden Program; a first-ofits kind comprehensive resource to guide educators through the process of successfully developing, growing, and sustaining school gardens regardless of the available space, climate, or resources.
e v i l . n r a eato.ollGearden Program Sch
The eat. learn. live. School Garden Program is a detailed garden playbook loaded with instructive and creative gardening tips, nutrition education materials, and methods to build support for community gardens.
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The guide brings together an unprecedented combination of gardening, nutrition, and culinary expertise through a range of resources to help make impactful school gardens possible in any school.
Growing fruit trees in the school garde chance to obse rve perennial, wood n gives students a y plants that live produce a harve and st for many years . Unlike that produce their harvest in one grow annual vegetables or 5 years after ing season, it may planting before take 4 your young begin picking apple s. However the wide gardeners are able to opportunities these array of educational trees offer make s it well worth the investment. Apple s are one of the fruit trees you may to consider planti want ng in your schoo l ”orchard” since thousands of variet there are ies of apple trees adapted to differe conditions in all 50 states. nt growing One of the lesso ns offered by grow ing apple trees opportunity for in-de is an pth study of pollin important relatio nship between plants ation, showcasing the trees rely on pollin and pollinators. All fruit ators like honeybee flower to flower. In the case of apple s to transfer pollen from s, most varieties self-pollinating, so are not these pollinators must also move flowers of one variet the pollen from y of apple tree to the flowers of anoth of apple tree. Since er variety all the individuals of cultivar have the same genetic make a particular variety or up (all ‘Delicious’ genetically identi apples are cal, for example), two plants of the cannot pollinate same each other. There fore, when you plant variety trees, you must plant at least 2 differ apple ent varieties of trees more, you must make sure that both . Further of the chosen variet bloom at the same time and are plante ies other so that pollin d within 100 feet of each ators can succe ssfully complete of pollen. the transfer
This is the latest in a series of materials developed through our exclusive partnership to help schools start, build and maintain their own on-campus gardens. Our partnership is about more gardens in our schools, but it’s also about more gardens for all schools as part of our mission to nurture the minds and bodies of a generation. Whether you’re thinking about starting a school garden, are a seasoned gardening pro looking for new ideas, or just want a healthy recipe with a side of nutrition education, there’s something for you in the eat. learn. live. School Garden Program. We will also be hosting public webinars to walkthrough sections of the eat. learn. live. School Garden Program with detailed expert instruction and a Q&A session for educators.
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We offer a wealth of free nutrition education materials at our website (ChartwellsK12.com/ SchoolGardens). Learn more about our Garden 1, 2, 3 by downloading our comprehensive quick start guide!
11 CHARTWELLS K12
5
TIPS FOR A HEALTHY
TWIST ON THANKSGIVING 3. Don’t waste your plate on foods that you can get all year long, like potato chips and peanut M&M’s – go for the cider-glazed turnips and potatoes, or the cranberry pecan-stuffed pork chops.
Deep-fried turkey, creamy green bean casserole, and spicy pumpkin pie; oh my! Thanksgiving is one of my favorite holidays, mostly because I get to spend it with my large, rambunctious family. Of course, I also love Thanksgiving because of the abundance and variety of delectable, scrumptious, mouth-watering food everywhere I look!
4. Try to resist going back for seconds or thirds – everyone knows leftover Thanksgiving food is THE best – Hot Turkey Sandwich, anyone?
As a registered dietitian, I try to keep my family’s holiday indulgences somewhat in line by focusing on introducing new (and healthy!) flavors to the table and encouraging a group physical activity.
5. Have everyone in your family do a 5K Turkey Trot on Thanksgiving morning (good luck! This hasn’t become a tradition my family just yet!) It has been fun to test these healthy Thanksgiving tweaks with my family. Some of them have actually become traditions! Every year we incorporate a few healthier dishes; one of which is always a big, dark green salad packed with protein.
Because I am all about keeping my loved ones healthy and happy, I like to introduce one “healthier” Thanksgiving habit per year and get my family to participate. If you are looking for ways to keep your Thanksgiving and your family a little healthier this holiday season, try some of these tricks that I have tested with my own family:
We also go for a walk or play football or soccer with the little ones after dinner – even if it is only for 15 minutes. I encourage and challenge you to include some of these healthy traditions in your own family holidays! Of course, you can still fully enjoy the honey roasted ham, sweet potato marshmallow casserole, and autumn harvest cobbler to your thankful heart’s content.
1. Have each dinner guest bring one new “healthier” dish to try – this could be a kale and goat cheese salad, chipotle mashed cauliflower, or roasted butternut squash soup. It’s all about trying new flavors! 2. If you are all together on Thanksgiving morning go for a walk together before the craziness of cooking begins to get in a little exercise and build up an appetite. A walk after dinner never hurts either.
If you are looking for a healthy dish to take to your family’s Thanksgiving dinner, try out this one from my own family!
Allison Haring, RD is the Great Lakes Regional Dietitian for Chartwells K12.
12 FALL 2015
Be
A
Star
AWARDS
Be-A-Star is a joint Compass and Chartwells
winners are selected based on standout
K12 program that recognizes individuals for
performance from across all of Chartwells K12
their passion and excellence in foodservice.
and recognized at the national Compass-wide
To be considered for the national award,
Be-A-Star celebration. Along with our 2015
an individual is first nominated by their
Be-A-Star Winners, we also had the first ever
team for regional honors. Regional winners
Chartwells K12 participation in the Compass
are selected based on specific criteria
Five Jewel Award for Diversity and Inclusion.
built around excellence in foodservice,
Without further ado, it’s time to showcase our
commitment to the community,
Chartwells K12 stars!
workplace safety, and cultivating an environment of diversity and inclusion. Based on that same criteria, our national
From left to right: Chartwells K12 CEO Rhonna Cass, Salaried Associate of the Year Sue Malesa, Culinary Leader of the Year Chef Mario Perez, Leslie Willems representing the Kaukauna Area School District Account of the Year, Hourly Associate of the Year Quinncy West
13 CHARTWELLS K12
FIVE JEWEL AWARD WINNER
South Region South Region The ballots have been counted and the South Region is not only the winner of the Chartwells K12 Five Jewel Award, but the winner of the Compass-wide Five Jewel Award for Diversity and Inclusion! The dedication and enthusiasm for inclusion on display across the region in their Five Jewel submission is a great display of our commitment to living Diversity and Inclusion.
Watch the video at www.youtube.com/watch?v=Dl0mvp1M2Aswatch?v=Dl0mvp1M2As
14 FALL 2015
ACCOUNT OF THE YEAR
Kaukauna Area School District Kaukauna Wisconsin North Central Region Food Service Director Leslie Willems and the Kaukauna team have been an integral part of the school community for 16 years, and this year they showed no signs of slowing down. The Kaukauna team has displayed star power throughout the year, whether through their recipe contest, their ‘kick off to a healthier lifestyle’ program, or their Breakfast Club for students. Their community fundraisers like the ‘SLURP’ soup event to benefit the District’s fine arts program were also fun and successful. Day in and day out, they are showing kids the way to healthier eating and making better nutritional choices, while having plenty of fun along the way. The Kaukauna team received glowing reviews and letters of support from several of our partners, as well as praise from students who appreciate the great food and friendly smiles. The Kaukauna team is a fantastic example of how a team of passionate and dedicated professionals can make an impact on their community each and every day!
HOURLY ASSOCIATE OF THE YEAR
Quinncy West, Driver Supervisor
Duval County Public SChools Duval County, Florida Duval Region As a Driver Supervisor for Duval’s Nutrition Service Center, Quinncy does a truly impressive job of coordinating 11 drivers and 12 trucks across 158 schools in a 918 square mile county. This is the person who gets the Mack Glass Satsuma oranges from the tree to the tray in three days. Anyone who runs into Quinncy knows his enthusiasm for his job and dedication to his team is incredible! Quinncy embraces every aspect of his role with a winning attitude and a megawatt smile. From his extra effort, to his training skills, to his willingness to help anyone on the team, Quinncy is the quintessential team player. Given Duval is our largest district, Quinncy’s job is no small feat!
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SALARIED ASSOCIATE OF THE YEAR
Sue Malesa, DDS Menasha Joint School District Menasha, Wisconsin North Central Region Sue’s passion, professionalism, and creativity are a powerful combination! Sue has great vision for new retail experiences, and excels at keeping students engaged. A few examples of her innovation are the lobby coffee shop that keeps students revved up and on-time for class, and a ‘construction-zone’ café that was creatively developed during a major renovation and increased participation despite operating out of an unused gym space. We could go on and on! Sue is the consummate creative professional who is valued greatly by her team, our client, and all of Chartwells K12!
CULINARY LEADER OF THE YEAR
Chef Mario Perez, Comal ISD New Braunfels, TX South Central Region
Beyond cooking up fresh and inspired menus, Chef Mario is an integral part of the student experience at Comal. Whether partnering with the nutritionist to create classroom curriculum, teaching students how to prepare healthy snacks, working with elementary school students on recipe books, or providing behind-the-scenes tours of the kitchen - Chef Mario is involved! Chef Mario’s culinary pride and skills shine in our cafés and in the community through catering events around New Braunfels. Chef Mario exhibits the attributes and the passion that is so important as we continue to build our Culinary Culture.
16 FALL 2015
2015 Regional
Be-A-Star Winners
Congratulations to all of our Regional Be-A-Star Winners! This really is an impressive group of winners from across the country and it was a pleasure to recognize this group and celebrate their amazing work at the Summer Meetings.
Region
Account of the Year
Hourly Associate of the Year
Salaried Associate of the Year
Culinary Leader of the Year
Duval
Duval County Public Schools
Quinncy West
Kate Dienst
Nanette Pitman
Great Lakes
Maple Valley Schools
Carol VanDyke
Dani McClure
Jessica Meyers
Mid-Atlantic
Union City School District
Doreen O’Brien
Maria Dietz
Josh Mejias
North Central
Kaukauna School District
Christine Figlewicz
Sue Malesa
Dulcie Holcomb
Northeast
BridgewaterRaynham Schools
JaNae Derrico
Gail Savage
Donna Childs
South
Winston-Salem/ Forsyth County Public Schools
Barbara Bosarge
Peggy Luther
Antoinette Alfortish
South Central
Pattonville School District
Aisha Anthony
Michael Robichaud
Mario Perez
West
North Clackamas School District
Donna Geise
Pam Chambers
Dana Daniel
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COMPASS IN THE COMMUNITY
Bridgewater-Raynham Regional School District Eric DeLisle and the Bridgewater-Raynham Regional School District team truly embodied our commitment to the communities where we work and live by bringing a day of fun, food, and entertainment to the pediatric ward at Boston Medical Center. The day included a Healthy Eating Food Show, a special menu, and four students traveling room-to-room performing private concerts alongside visits from our mascots Sydney and Ava. What an example of coming together with our school partner to make a difference in the community!
SAFETY LEADERSHIP AWARDS 5 Years without a Claim!
St. Clair School District
St. Clair, Missouri South Central Region
Algonac Community Schools Algonac, Michigan Great Lakes Region
CULINARY INNOVATION AWARDS
IMPACT PLAYERS OF THE YEAR
Chef Wayne Wells
Keleigh Green-Patton
Former DDS at Community High School District #218 (since promoted to District Manager) Oaklawn, Illinois North Central Region
Clayton Valley Charter High School Concord, California West Region
Audra Terry
Wilton High School Wilton, Connecticut Northeast Region
DDS Spartanburg School District 3 Spartanburg, South Carolina South Region
Chef Rich Imperati
RESOURCE PLAYERS OF THE YEAR
John Maupin
District Manager West Region
Tom O'Donnell
Regional Director Northeast Region
1-877-586-9631 www.ChartwellsK12.com ChartwellsK12@compass-usa.com