Aramark Student Nutrition

Hats off to our incredible team members, clients, and consumers. Have a happy and safe Labor Day!

Aramark Student Nutrition is thinking outside the lunchbox for back-to-school time! As K-12 students prepare to return to the classroom, they can look forward to new global flavors, technological advances, and updated spaces.

Learn more: https://www.aramark.com/about-us/newsroom/news/back-to-school-aramark-student-nutrition-2022

Proudly presenting Aramark Nourish 🍎⭐ Formerly known as our enterprisewide Dietitians Employee Resource Group (ERG), Nourish provides a special home for professionals and the communities they support.

Aramark Student Nutrition CEO Barbara Flanagan is executive sponsor of the Nourish Employee Resource Group, which is comprised of hundreds of creative, collaborative minds who are united in a mission to create positive health impacts for those we serve in all lines of business.

Since 2012, this ERG has supported many Aramark programs, including the American Heart Association Community Education Pilot & serving as Feed Your Potential 365 Feed Your Potential 365™] Ambassadors. Members also represent Aramark at the Academy of Nutrition and Dietetics Food and Nutrition Conference.

On Saturday, June 25, the Keep Kids Fed Act, HR 8150, was signed into law after being amended by the Senate and passed in both chambers of Congress on Friday.

Key to school nutrition programs are two provisions of the law:

- The new law extends the USDA's meal flexibilities for summer meal programs through September 2022, which will allow schools and other sites to continue providing meals at no cost to students and their families this summer as well as relieve some administrative pressures. However, the law does not extend these flexibilities into School Year 2022-2023.

- The law also provides an additional increase to reimbursement rates for school meals: 40 cents for lunch, 15 cents for breakfast, and 10 cents for meals and snacks provided through the Child and Adult Care Food Program (CACFP) as a temporary measure through SY22-23 amid supply chain challenges and rising costs for food and other expenses.

Critically, the law that was signed differs from the earlier version of the bill that would have allowed students normally eligible for reduced-price meals to instead continue receiving meals at no cost.

As a result, not only will some schools experience decreasing meal participation from students in the 'paid' meal category who were able to receive school meals at no-cost previously, they may also experience decreasing participation among students eligible for reduced-price meals. These students will return to having to pay the reduced rate but will no longer be able to receive their meals at no cost.

Aramark Student Nutrition continues to work with our partners to help ensure every student can get great-tasting meals with good nutrition that support their achievement in school and beyond the classroom. Through creative approaches like the use of food trucks or working with administrators to introduce and expand valuable programs like CACFP and Breakfast in the Classroom, our teams help students and districts alike succeed.

If you are seeking to better understand the impact of these changes or how Aramark Student Nutrition can support your district, contact us: https://lnkd.in/e5wHxeuz

Aramark Student Nutrition is partnering with clients, rec centers, municipalities, and community organizations across the country to serve up a healthy dose of fun this summer along with yummy, nutritious meals.

Schedules, delivery modes, and menus vary by location. But whether we play music from our food truck, put on an impromptu chef demo at the BBQ grill, or simply greet children with a smile and a complete meal, our associates to work hard make each interaction a memorable experience centered around food and fun.

This article in the News and Tribune in Jeffersonville, Indiana, highlights our summer feeding program with Greater Clark County Schools.

Southern Indiana schools offer free meal programs SOUTHERN INDIANA — Southern Indiana schools are continuing to feed kids even as the school year comes to an end.

Today, we remember those who served, and we honor the fallen heroes who paid the ultimate price to protect our great country.

For , we’re telling new stories featuring employees with Pan-Asian heritage. Our Chef Alicia Rivera from shared her recipe for Crispy Sesame Tofu Lo Mein Bowl.
Learn more: bit.ly/3Mt8w6H

ICYMI, Aramark’s AMPLIFY Employee Resource Group is celebrating AAPI Heritage Month this May in a variety of ways, including spotlighting our chefs who have Pan-Asian backgrounds.

Among those featured is Chef Alicia Rivera from our team at LISD Child Nutrition Services, who shares her recipe for Crispy Sesame Tofu Lo Mein Bowl. Chicken can be substituted for the tofu. Alicia is executive chef for our Lewisville ISD client-partner.

Chef Alicia was born in Seoul, Korea. She’s traveled, and lived, around the world. She fell in love with the diversity of flavors in her travels, which inspired her to become a professional chef.

Chef Alicia believes food has a way of bringing people together and provides an opportunity to share your culture and traditions in timeless ways.

We’re celebrating Asian American & Pacific Islander Heritage Month by honoring chefs who have enriched our community and continue to inspire future culinary leaders.

Thank you, Alex, Lam, Masahiro, Yoshie, Jenny, Rise, Anthony, Alicia, Nova, and Kevin for sharing your incredible recipes and inspirational stories.

Learn more: https://uqr.to/16py0

Our special event promotions are a fun way to celebrate students and culture with food. Today’s menus included authentic Mexican-inspired food and flavors, from loaded nachos to fish, beef, or brisket tacos, to churros for dessert. These street-food favorites were topped with hand-crafted sauces and condiments made fresh, in house!