INGREDIENT GUIDE FOR BETTER SCHOOL FOOD PURCHASING
Free Resource This guide is a resource for school food leaders and manufacturers alike who are committed to improving the overall quality, nutritional value and safety of food provided to all students in every school. It highlights unwanted ingredients to eliminate, and those to watch out for as new food products are developed and others are modified. How to Use the Guide School districts should decide what works best for their school food programs according to the unique needs of their community. This guide is a tool that can be used by school districts of any size or geographic location to: • Share with industry partners, manufacturers, food entrepreneurs, brokers and anyone wanting to enter the school nutrition space to guide their decision-making process in the development of new products and alteration of current products intended for schools; it can be used
To view the Ingredient Guide for Better School Food Purchasing, click above.
to help clarify expectations and understand market demand.
• Guide purchasing decisions and recipe development; it can be used directly in food bids or RFPs (Requests for Proposal). • Communicate food philosophy to students and families via school nutrition websites or social media platforms. • Steer overall menu direction and program vision. • Overall, if school nutrition operators using this guide have questions about whether or how an ingredient is used, we encourage them to reach out to the manufacturer or vendor.
Also Available: Quick Reference Guides in both English and Spanish
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K-12 SPECIFICATION GUIDE
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