1. “Marketing Healthy Meal Choices to Students”
Wednesday, September 18, 2019
New Mexico PED Back to School Conference
Presenters:
Betsy Cull Food Service Director, Santa Fe Public Schools Student Nutrition Department
Anna Farrier, Jane Stacey, & Lily Sheridan
Cooking with Kids, Inc.

2. Marketing Matters

3. What Does Marketing Look Like For Us?
Marketing Matters
What Does Marketing Look Like For Us?
Whatever you do, make sure you tell the story.
Even the smallest changes can make a difference!
Signage in the lunchroom and school
Morning announcements
Messaging on school menus
Social media posts
Articles in school newsletters or local newspaper
Taste-testing new menu items
Lunchroom promotions of menu items
Student voting
Training for food service staff

4. It’s all about creating positive experiences.

6. Challenges Challenge #1: Time & Energy Challenge #2: Money
Start small: Do a promotion with an item that’s already on the menu.
Plan one activity and go from there.
Play to your strengths.
Challenge #1: Time & Energy
Challenge #2: Money
Taste tests aren’t that expensive.
Talk to the PTO about providing some funds.
Sometimes local grocery stores or farmers will donate.
Challenge #3: Perception of School Meals
Focus on what’s working.
Positive experiences build on each other.
Even the smallest changes can make a difference!

7. Sometimes all it takes is a colorful bowl and a friendly smile.

9. Lunchroom Promotions Fruit & Vegetable Tastings “Taste a Rainbow”
Farmers’ Market Stands
Special Visitors in the Lunchroom

11. Lunchroom Promotions
“Taste a Rainbow”

12. Lunchroom Promotions
“Taste a Rainbow”

13. Lunchroom Promotions

14. Farmers’ Market Stands
Lunchroom Promotions
Farmers’ Market Stands

15. Farmers’ Market Stands
Lunchroom Promotions
Farmers’ Market Stands
Kids “planted” what they tasted on the farm wall

16. Lunchroom Promotions

17. Lunchroom Promotions

18. Finding Your Connections
Student Council
School Nurse or Principal
PE, Art, or Classroom Teachers
PTA/PTO or other family volunteers
County Extension (ICAN)
DOH Healthy Kids, Healthy Communities
High school culinary students
4-H participants
Community gardeners or farmers
Prospective Partners
Print or online school lunch menus
Social media
School website
PTA or school newsletters
Local newspaper
Talk to principals to identify key partners
Outreach Methods

19. Engaging Key Players Involve cafeteria staff & students.
Ask for feedback.
Focus on creating positive experiences.

20. Engaging Cafeteria Staff
Include cafeteria staff from the start. Ask for their ideas.
Provide training for new menu items.
Recognize & honor staff for their extra efforts.
Getting Started:
Do a taste-test with cafeteria staff.
Plan a 10-minute training about a new menu item (make sure it’s hands-on!)

22. Engaging Cafeteria Staff
Recognition matters.

23. Engaging Students Getting Started: Fun taste-testing in the lunchroom
Lunchroom voting
Invite older grades to make posters for an upcoming event
Talk to the student council
Getting Started:
Try a taste test with one classroom or grade level.
Share students’ feedback to generate excitement.

24. Engaging Students

25. Engaging Students

26. Tasting: Sunset Salsa

27. Resources Available at cookingwithkids. org AND webnew. ped. state. nm
Resources Available at cookingwithkids.org AND webnew.ped.state.nm.us/bureaus/student-success-wellness/