Eat.Learn.Live

Healthy Changes to School MealsNow more than ever is a great time to encourage students to choose school meals. The USDA has recently issued new school meal requirements for the National School Lunch and Breakfast Programs that went into effect this 2012-2013 school year. Chartwells has risen to the challenge and continues to serve meals that are nutritious, well-balanced and convenient that your students will enjoy. Our school dining centers are focused on serving up more fruits, vegetables and whole grains, and emphasizing portion control.

This healthy upgrade to American school lunches, served to more than 32 million students around the country, is the first significant change in more than 15 years. As a USDA National Strategic Partner, Chartwells School Dining Services has embraced these new requirements for school meals and the challenges that come with them. At Chartwells, we continue to stand by our mission to serve nutritious, well-balanced meals that your students and school community will enjoy.

Make sure you visit ChooseMyPlate.gov for helpful information and tips to build a

healthier diet.

November 2012

2 Training Our Teams

2 Why Choose School Meals from Chartwells

3 What’s New for School Meals

4 New Breads Meet USDA Whole Grain Guidelines

4 Second Dietetic Internship Class

5 USDA .06 Reimbursements

5 Menu Planning

6 USDA Communications Toolkit

6 New “Create A Meal” Poster

7 Simply Good - You are Sustainable Program

8 School Garden Guide

In this issue:

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Why Choose School Meals from ChartwellsNow is a great time to encourage students to choose school meals from Chartwells! Students are finding that the School Day Just Got Healthier.

School Meals by Chartwells:

• Offer students milk, fruits, vegetables, proteins and grains

• Meet strict limits on saturated fat and portion size

• Deliver healthy and well-balanced food options

• Offer a great value and convenience for busy families

• Provide students with the nutritional value they need to help them succeed at school

America’s children are finding that The School Day Just Got Healthier!

Visit this website to find out how and why:

http://www.fns.usda.gov/cnd/Healthierschoolday/default.htm

Training Our TeamsAs part of the National Lunch and Breakfast Program, Chartwells managers and associates participated in an extensive training on the new USDA regulations that ensured a smooth transition into this year’s school meal program.

Chartwells corporate teams created a USDA Implementation Toolkit in which Chartwells managers completed training and development on:

• Standardized menus

• Culinary techniques

• Portion size requirements

• New vegetable sub-group categories

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What’s New for School MealsHere are some examples of new, healthy changes for school meals:

Fruits and VegetablesEvery complete school lunch will include a colorful fruit or a vegetable. These provide essential vitamins and minerals that are important for growth and development during childhood.

Grains

Menus will offer specific amounts of whole grains. Whole grain foods are part of a healthy diet and are recommended by the Dietary Guidelines for Americans. Menus may feature whole-wheat versions of favorite foods, such as brown rice, whole-wheat pasta or whole-wheat macaroni and cheese. Not only are they healthier, but they taste just as good!

ProteinsThere are new specific limits on the amounts of proteins that may be offered each day. We only offer meat and poultry that are lean or low fat, ground beef that is at least 90% lean, as well as dishes made with beans, peas, legumes, nuts, soy and seafood.

Legumes A variety of nutrient rich vegetables will be served during each week, including legumes (beans), dark green, orange and starchy vegetables.

Low-fat and Fat-free Milk

A choice of low-fat and fat-free (skim) milk will be offered with each school meal. By switching to lower fat versions, we cut calories but do not reduce calcium or other essential nutrients.

Lower SodiumChartwells’ chefs and registered dietitians continually create tasty new recipes that use non-salt seasonings and herbs to replace and reduce salt, in addition to using food products with lower sodium.

Reduced FatsChartwells only serves food products and ingredients that contain zero grams of trans fats per serving and we encourage the use of healthy fats and oils.

Menus by Age Group New grade groups for menu planning will be aimed at ensuring students receive age-appropriate portions and nutrients.

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Chartwells second annual class of dietetic interns started its nationwide distance-learning program this fall at Chartwells’ school dining locations. As a leading employer of registered dietitians, Chartwells knows that the wellness needs of our school children have become a national priority. Chartwells interns learn about nutrition education, food allergy management, menu and recipe development, as well as traditional foodservice management functions. Dietitians working in school foodservice operations can lend their expertise in a variety of areas to promote student health and learning.

Approved internships are required for nutrition graduates to become Registered Dietitians. Providing a concentration in school nutrition, our custom designed internship program provides an important added value to the districts that we serve. This practical learning experience prepares interns to become registered dietitians in Chartwells schools after they have been awarded a Bachelor’s Degree in Food and Nutrition.

New Breads Meet USDA Whole Grain GuidelinesWe are pleased to announce the introduction of three new bread products that align with the new USDA whole grain guidelines. According to the guidelines, school menus must offer specific amounts of whole grains throughout the week but cannot exceed maximum amounts defined for each grade group. Chartwells has worked with our vendor partners to offer these new bread selections in our school dining centers.

The three new bread options that are now being offered at schools throughout the U.S. include:

• Pepperidge Farm Gold Fish Bread 100% whole grain, no high fructose corn syrup, crust-less soft goldfish look, meets 1 bread serving

• Arnolds Sandwich ThinsExcellence source of fiber, made with whole grains, no high fructose corn syrup, zero grams of fat per serving, meets 1.5 bread servings

• Mission Tortillas Whole wheat tortillas with significantly less sodium than traditional tortillas, zero grams of fat per serving, meets 2 bread servings

Chartwells Second Dietetic Internship Class

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Chartwells Menu PlanningBased on the new USDA regulations, the Chartwells Nutrition Team conducted five division-wide training sessions and worked to develop customized menu templates to help foodservice teams offer a wide selection of food choices to its students while also guaranteeing USDA compliance.

USDA .06 ReimbursementsBeginning October 2012, schools operating the National School Lunch Program are eligible to receive an additional six cents ($0.06) lunch reimbursement from the USDA to assist in the implementation of the new meal patterns authorized in the Healthy, Hunger Free Kids Act. Districts demonstrating compliance with both breakfast and lunch meal pattern requirements for the 2012-2013 school year may be certified by their state agency to receive an extra six cents for lunch only meal reimbursements.

There is a specific process, set by the USDA, to apply for certification, and Chartwells has developed a plan to prepare our district partners for submitting their certification documents. Reimbursement documents may be submitted through the end of November 2012. By now, Chartwells foodservice directors have reviewed these documents with clients and submitted to the state agency. The Chartwells Nutrition Department is well versed in the new meal patterns and is available throughout the certification process for consulting and technical assistance.

As part of the sessions Chartwells:

• Reviewed all current recipes to modify for correct component contributions

• Worked with culinary and purchasing to source or modify products and ingredients to be compliant with the USDA meal pattern

• Organized meetings between every Chartwells foodservice director and a registered dietitian to review menus for USDA compliance and for USDA certification documentation

Station Monday Tuesday Wednesday Thursday FridayBeef Italian Meat Sauce Twin Turkey Hard Shell Tacos Baked Barbecued Chicken Beef Steak Sandwich Meat Sweet N Sour Popcorn Chicken

Garlic Bread Tortilla Shell Rounds Macaroni Salad Dinner Roll Whole Grain Lo Mein Noodles

Whole Grain Pasta White Rice Whole Wheat Dinner Roll Whole Wheat Tortilla Fried RiceOrange Glazed Carrots Fresh Vegetable Medley Carrots & Onions Broccoli & Cheese Sauce Carrots & Onions

Seasoned Peas Mexican Corn Barbecued Beans Fresh Vegetable Medley Seasoned Green Beans

Chilled Pears Chilled Cinnamon Apple Slices Raisins Chilled Peaches Fresh Plum

Fresh Whole Fruit in Season Fresh Whole Fruit in Season Fresh Whole Fruit in Season Fresh Whole Fruit in Season Fresh Whole Fruit in Season

Meatball Parm Panini on Whole Wheat

Hamburger on a Whole Grain Bun

BBQ Beef & Cheddar Panini on Whole Wheat

BBQ Grilled Chicken on a Whole Grain Bun

Chicken Ranch Wrap

Breaded BBQ Chicken Cheddar Chicken on a WG Bun

Black Bean Burger on a Whole Grain Bun

Pizza Burger on a Whole Grain Bun

Buffalo Chicken Wrap Classic Cheeseburger on a Whole Grain Bun

Hot Ham & Cheese on a Bagel Meatball Parm Sub on a Roll Turkey & Swiss Panini on Whole Wheat

Toasted Cheese on a Bagel Philly Cheesesteak on a Roll

Orange Glazed Carrots Roasted Italian Vegetables Roasted Garbanzo Beans Broccoli & Cheese Sauce Seasoned Summer Squash

Baked Tater Tots Cheddar Potato Strips Sautéed Peppers & Onions Corn on theCob Fresh Steamed Carrot Strips



Meatball Topped Pizza Pizza w/ Roasted Italian Vegetables

Pepperoni Pizza Buffalo Chicken Pizza Chicken Parmesan Pizza

Pizza Topped w/ Broccoli Roasted Corn & Red Onion Flatbread

Sicilian Stromboli Chicken Florentine Flatbread Broccoli & Cheese Stromboli

Orange Glazed Carrots Roasted Italian Vegetables Roasted Garbanzo Beans Broccoli & Cheese Sauce Buttermilk Coleslaw

Corn on the Cob Fresh Carrot Sticks Caesar Romaine Salad Cilantro Lime Roasted Vegetables

Broccoli Ranch Salad



Turkey & Swiss Flatbread Fold Chicken Caesar Wrap Turkey & Cheese Chef Salad w/ Croutons & Crackers

Chicken Caesar Wrap Italian Hoagie

Cool Marinated Cucumber "Pickles"





Fresh Green Pepper Strips Fresh Shredded Carrots Fresh Yellow Squash Coins Fresh Sliced Celery Cilantro Lime Roasted Vegetables

Sweet Corn Salad Fresh Vegetable Gardenaria Chick Pea Salad Buttermilk Coleslaw Fresh Cherry Tomatoes



Little Italy Wrap Grilled Chicken w/ Cilantro Lime Vegetables on a Whole Grain

Roll

Mediterranean Sandwich w/ Hummus & Feta on Whole

Wheat

Chicken Caesar Wrap Parisian Ham & Cheese Wrap

Turkey & Cheese on Whole Wheat

Deli Turkey on Whole Wheat Honey Mustard Chicken Wrap Deli Ham on Whole Wheat Egg Salad on Whole Wheat

Diced Buffalo Chicken Salad w/ Croutons & Crackers

Grilled Chicken Caesar Salad w/ Croutons & Crackers

Oriental Chicken Salad w/ Crunchy Asian Topping &

Crackers

Grilled Chicken Caesar Salad w/ Croutons & Crackers

Crispy Chicken Popper Salad w/ Croutons & Crackers

Garden Chef Salad w/ Egg, Croutons & Crackers





Sweet Corn Salad Fresh Vegetable Gardenaria Chick Pea Salad Buttermilk Coleslaw Fresh Cherry Tomatoes

Fresh Carrot Sticks German Potato Salad Fresh Baby Carrots Broccoli Salad w/ Carrot & Onion

Broccoli Ranch Salad



High School Menu November, 2012A full student lunch includes a choice of entrée supplying protein and grain, 2 vegetable side dishes, 2 fruit side dishes, and a choice of milk. Milk choices include 1% white and skim chocolate.

Available Daily: Cheese Pizza on Chartwells Super Whole Wheat Crust w/ Olive Oil & Flax; Tomato Sauce Dipping Cup

Available Daily: Assorted meats, cheeses & other proteins; whole grain sliced bread, whole grain wraps, and white sandwich rolls; shredded romaine lettuce, sliced tomatoes

Available Daily: Romaine Lettuce & Sliced Tomato

Please contact your onsite Chartwells foodservice director with any questions or concerns

you may have about the certification process.

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Chartwells USDA Communications Toolkit To assist our clients, associates, school board members and parents in understanding the new USDA regulations, Chartwells created a toolkit that helps explain and communicate changes in the school meal programs. All Chartwells managers have access to this new resource.The toolkit includes materials such as:

• Communication materials for parents and teachers

• District-wide telephone announcement script

• Local press release template

• Public announcement messages

• Presentation for school board meetings

If you have questions or would like to have access to these materials, please contact your foodservice director or district manager.

The National School Lunch Program is operated in accordance with U.S. Department of Agriculture policy which does not

permit discrimination because of race, color, sex, age, handicap or national origin. Any person who believes that he or she has

been discriminated against in any U.S.D.A. activity should write to the Secretary of Agriculture, Washington, D.C. 20250.

New “Create A Meal” Poster At the start of the school year, Chartwells introduced our new “Create A Meal” poster to students. This poster makes it easy for students to understand the new school meal requirements by showing examples of what food group selections count as a complete meal.

There are five food groups that are offered for lunch: proteins, grains, vegetables, fruits and milk. School meals must contain at least three of the five food groups, with one being a fruit and/or vegetable selection, to be considered a complete meal.

The associate poster (shown above) explains the new USDA school lunch requirements.

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Chartwells’ Simply Good — You are Sustainable Program Focuses on Fresh and Local FoodsAt Chartwells, we support our commitment to sustainability and wellness through the Simply Good – You Are Sustainable program, an initiative that serves produce from local farms in school dining centers.

By serving locally grown fruits and vegetables at school, Chartwells is able to offer foods that are fresh and at the height of their nutritional value, while also supporting the local community.

Implemented in school dining centers this September – October, Chartwells has made great strides in increasing local produce sourcing. For example, in the New England area, Chartwells representatives are collaborating with various Farm-to-School programs and State Agricultural offices to connect with local farmers to increase the supply of local produce to our schools.

In Northeast states like Connecticut, New York and Massachusetts, demand for local produce is stronger than supply due to a shorter growing season.

Chartwells promotes the fresh/frozen method of processing local produce for use during the winter months. This process takes local

produce picked at its peak and quickly freezes it for later use with a method called flash freezing. Another benefit to increasing local produce is to retain the business of processing and sales in the northeast. Local sourcing cuts down on “food miles,” the distance that foods travel from farm to table, to ensure that school menus feature local produce all year long.

The food choices that we make have a significant impact on our health, our environment and our community. Chartwells local food purchases totaled $4.2M this year, that’s an increase of 15 percent over last year. Chartwells believes it’s important to teach students about sustainable food practices that will create a better environment now and for future generations.

You are

Eating Fresh and Local foods helps your body and your community.

SUSTAINABLE.

www.simplygoodfood.org

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To learn more about what’s happening at Chartwells, check out our news stories in the Chartwells Newsroom at:

www.eatlearnlive.com

School Garden GuideWe are proud to announce the release of the Chartwells Garden Guide! As the popularity and prevalence of school gardens continues to grow nationwide, the guide will serve as an invaluable resource for Chartwells associates and school districts who wish to plant their own produce. The guide is a must-read for any school thinking about serving produce from the school garden in their cafeteria.

Chartwells believes that school gardens provide an excellent opportunity to educate students about agriculture, food origin, nutrition and core academic subjects, in addition to promoting life-long healthy eating habits. For more information on this guide, please contact your Chartwells district foodservice director.

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Contact Chartwells Follow ChartwellsPhone: 1.877.586.9631

Web: www.eatlearnlive.com

Email: [email protected]

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