Fresh Tastes Tool Kit - Public Schools NSW

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27 PHASING IN NEW FOODS TEMPLATE Foods/drinks to Alternatives to be trialled Timing Promotional ideas Feedback from customers Final selection for the menu be phased out Will offer fruit in season Liked the new varieties of fruit on offer Week 5 Term 3 SRC to produce posters on the fruits and muffin based pizzas available Mini fruit muffins Example Warm muffins in the winter months Cut up fruit Apple slice Varieties of canned fruits chilled in summer Enjoyed the fruit muffins warm Promote as value for money Small canned fruits (pre-portioned and easy to store – no wastage) Doughnut Canned fruits – value for money Posters on building healthy bones with calcium rich foods Large muffins Muffin based pizzas will be offered – toppings varied to add interest Pizzas very popular Fruit buns Custard tarts Yoghurts popular Tooth friendly snack choices Chunks of fruit bread Large cake slices Muffin based mini pizzas Snack deals – muffins and fruit Reduced fat yoghurts Cheese sticks Stock vending machine currently containing soft drink with fruit juice, water, sports waters and diet soft drinks (that meet the criteria) Flavoured milks popular Term 4 Gain support from the SRC to promote the new contents of the vending machines Reduced fat flavoured milks Example Juices and water more popular in summer Drinking yoghurts Soft drinks from the RED segment in vending machines Use promotional materials provided by the companies in appropriate locations around the Water Stock new vending machines with reduced fat milks, fruit juice, water Would like warm drinks to be available school Fruit juices Sports waters and yoghurts Diet soft drinks Using the Phasing in New Foods template Refer to the CD-ROM for this Template ■ select a food or drink or group of foods and drinks to be changed ■ look for alternatives ■ allocate a time to introduce changes ■ consider promotional ideas for the new food or drink ■ get feedback from the customers – students and staff ■ make a final selection for the menu
DEVELOPING ACTIONS & ALTERNATIVES cont... Designing a Fresh Tastes canteen menu At this point in the process the canteen committee may decide to design and develop a Fresh Tastes canteen menu.This will depend on the option the committee has decided on ie open with a new menu at the start of a new term or introduce new foods in a phased approach. If taking a phased approach, the menu is likely to evolve rather than be designed all at once ie a revised menu each term. Alternatively, the committee may prefer to work through Section 5 ‘Getting on with the Job’, and gain further hints and tips on managing a Fresh Tastes canteen before re-designing the menu. When re-designing the menu consider the aspects covered in ‘Choosing foods for the menu’ on page 29. The resources listed below will also assist in the process. RESOURCES From the Fresh Tastes Tool Kit - The assessment of the current canteen menu pages 17-18 - Sample canteen menu page 29 - Fresh Tastes Menu Templates on the CD-ROM (There are two templates one suitable for primary and the other for secondary school menus) - Setting selling prices page 45 - Snack food ideas page 57 - Sandwiches, wraps and rolls page 56 From the Canteen Menu Planning Guide - Ready Reckoner pages 19-24 - Occasional Food Criteria Table page 13 ■ Nutrition Information Panels on product labels ■ NSW School Canteen Association Canteen Buyers Guide ■ Canteen distributor lists ■ Recipes currently used in the canteen ■ New ideas for foods and drinks from students and other committee members CASE STUDY School: Our Lady of the Sacred Heart College Kensington Students can start the day with yoghurts, fruit, cheese and tomato or cheese and ham rolls, milks and juices for breakfast. Sandwiches and salad boxes as well as reduced fat meat pies and pasties are some of the menu items available at lunchtime. Meal deals such as falafel or salad rolls and a reduced fat ice cream are offered to introduce new foods, accommodate local needs and add interest and variety to the menu.The menu in this school is streamlined and well priced. This increases both sales volume and profit. 28 DEVELOPING ACTIONS & ALTERNATIVES
Page 1 and 2: @ school NSW HEALTHY SCHOOL CANTEEN
Page 3 and 4: CONTENTS Section 1 - Introduction 1
Page 5 and 6: SECTION 1 What is a Fresh Tastes ca
Page 7 and 8: The Fresh Tastes Tool Kit Why a Too
Page 9 and 10: The Health Promoting Schools Framew
Page 12 and 13: On the following pages are the tool
Page 14 and 15: 9 GETTING READY Before taking actio
Page 16 and 17: 11 GETTING READY cont... Get inform
Page 18 and 19: 13 GETTING READY cont... The active
Page 20 and 21: 15 GETTING READY cont... Contents o
Page 22 and 23: 17 ASSESSING THE CURRENT SITUATION
Page 28 and 29: 23 DEVELOPING ACTIONS & ALTERNATIVE
Page 30 and 31: 25 CANTEEN ACTION PLANNER Issue Opt
Page 34 and 35: 29 DEVELOPING ACTIONS & ALTERNATIVE
Page 36 and 37: 31 GETTING ON WITH THE JOB Managing
Page 38 and 39: 33 GETTING ON WITH THE JOB cont...
Page 54 and 55: 49 MAINTAINING THE MOMENTUM Maintai
Page 56 and 57: 51 MAINTAINING THE MOMENTUM cont...
Page 58 and 59: 53 MAINTAINING THE MOMENTUM cont...
Page 60 and 61: 55 APPENDIX 1 Guidelines for a heal
Page 62 and 63: 57 APPENDIX 3 Snack ideas The follo
Page 64 and 65: 59 APPENDIX 4 cont... Ideas to redu
Page 66 and 67: 61 HOW TO USE THE CD-ROM On the att

Fresh Tastes Tool Kit - Public Schools NSW

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