Effective Menu Planning and Food Purchasing Strategies for Success
Discover essential tips for menu planning and food purchasing, including budget management, vendor selection, utilizing online resources, and understanding food labels. Learn how to reduce food waste, calculate quantities needed, and make informed choices to optimize your purchasing process. Take advantage of local options and strategic buying practices to enhance your meal program efficiency and effectiveness.
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Presentation Transcript
Module 6: Menu Planning and Food Purchasing M6-1.mp3
Contents Menu planning and food purchasing tips How to know how much to buy Purchasing guides Reduce your food waste M6-2.mp3
Menu Planning and Food Purchasing Tips Know your budget and apply it when planning your menus and purchasing Plan menus in advance Make a purchasing plan using the menus Know your vendor options Buy in bulk as much as possible Make a list of items you need to buy by taking an inventory of the items you have on hand (Ministry of Children, Community and Social Services [MCCSS], 2020) M6-3.mp3
Menu Planning and Food Purchasing Tips Continued Use the online SNP centralized food purchasing system Utilize store flyers, coupons, specials and price matching Choose local or Ontario grown when possible Utilize school gardens Choose the lowest price options (MCCSS, 2020) M6-4.mp3 (SDI Productions, 2018)
Menu Planning and Food Purchasing Tips Continued Read food labels Sodium: less than or equal to 10% DV per serving size Sugar for grain products is 8 grams or less per 30 gram serving Sugar for yogurt is 11 grams or less per 100 gram serving of flavoured yogurt (MCCSS, 2020) Learn about the updated food labels here M6-5.mp3
How to Know How Much to Buy Check with your CDC to see if they have additional tips for calculating how much food to buy for your program Use the serving size from the food labels as a rough estimate of the amount to buy per student, meal or snack and multiple by the number of students, meals or snacks you will offer for the week For vegetables and fruits, see the charts included in the Student Nutrition Program Guidelines, 2020 Keep records of your food purchases and take an inventory of what was left over each week to understand if you should increase or decrease your purchasing (MCCSS, 2020) M6-6.mp3 (Kwangmoozaa, 2018)
A Guide to Buying Common Vegetables Vegetable Type and Suggested Serving Size One lbs. = Approximately How Many lbs. I Need for 10 Students How Many lbs. I Need for 25 Students How Many lbs. I Need for 50 Students Broccoli 1 serving = C Carrots 1 serving = C or 1 med. Cauliflower 1 serving = C 1 lg head = 12 C or 2.75 lbs Celery 1 serving = C or 1 stalk 1 bunch = 1.5 lbs Pepper 1 serving = C or med. 1 bunch or 4 C 1 3 5 4 lg or 3 C 2 4 8 2 C 2 5 10 4 C 1 3 6 3 med. Or 3 C 1 3-4 6 - 8 M6-7.mp3
A Guide to Buying Common Fruits Vegetable Type and Suggested Serving Size One lbs. = Approximately How Many lbs. I Need for 10 Students How Many lbs. I Need for 25 Students How Many lbs. I Need for 50 Students Apples 1 serving = 1 small or C Bananas 1 serving = 1 med. 3 med. Or 3 C 3 8 17 3 med. Or 2 C (sliced) 3 8 17 Berries (except strawberries) 1 serving = C Cantaloupe 1 serving = C 1 Cantaloupe = 3 lbs or 7 C 2 C 2 6 12 1/3 med. Or 2 C 2 5 10 Grapes (seedless) 1 serving = 20 grapes 40 grapes or 3 C 5 12 25 M6-8.mp3
A Guide to Buying Common Fruits Continued Vegetable Type and Suggested Serving Size One lbs. = Approximately How Many lbs. I Need for 10 Students How Many lbs. I Need for 25 Students How Many lbs. I Need for 50 Students Honeydew 1 serving = C 1 honeydew = 5 or 12 C Mandarins 1 serving = 1 mandarin 1 4 8 med. Or 3 C 3-4 mandarins or 2-3 C 2 -3 6 -8 12 -17 Oranges 1 serving = 1 med. 2-3 oranges or 2-3 C 3 -5 8 -12 17-25 Pears 1 serving = 1 med. 3 med. Or 2 C 3 8 17 Pineapple 1 serving = C 1 pineapple = 3 lbs or 5 C 1/3 pineapple or 2 C 2 5 10
Reduce Your Food Waste 1. Serve smaller portions, but allow students to return for more 2. Use your left overs 3. Shop smart 4. Buy ugly fruit and vegetables 5. Check your fridge 6. First in first out 7. Understand dates on your food 8. Turn waste into compost (Jchizhe, 2020) 9. Give to help (Food and Agricultural Organization of the United Nations, 2016) M6-10.mp3
Thank you! M6-11.mp3
References Food and Agricultural Organization of the United Nations. (2016). Do good: Save food, nine easy tips to reduce food waste. [pdf]. http://www.fao.org/3/c0084e/c0084e.pdf Jchizhe. (2020). Peeled vegetables in white compost bin on blue background: Trash bin for composting with leftover from kitchen on blue background: Top view: Recycling scarps concept: Sustainable and zero waste lifestyle. [Stock Photograph]. istockphoto. https://www.istockphoto.com/photo/peeled- vegetables- in-white-compost-bin-on-blue-background-trash-bin-for-composting-gm1214986411-353719422 Kwangmoozaa. (2018). Supermarket aisle with empty shopping cart business concept stock photo. [Stock Photograph]. istockphoto. https://www.istockphoto.com/photo/supermarket-aisle-with-empty-shopping-cart-business-concept-gm961081004-262442210 Ministry of Children, Community and Social Services. (2020). Student nutrition program nutrition guidelines, 2020. https://nutritionconnections.ca/wp-content/uploads/2020/09/SNP-Nutrition-Guidelines-2020.pdf SDI Productions. (2018). Unrecognizable woman checks items off grocery list stock photo. [Stock Photograph]. istockphoto. https://www.istockphoto.com/photo/unrecognizable-woman-checks-items-off-grocery-list-gm932439982-255557816
