Learn how various districts have increased student satisfaction while serving healthier meals by introducing mushrooms into their meal cycle! View sampling techniques, preparation techniques, menu items and student responses.

“Obion County School District is a focused, consolidated district with the same vision – feeding all our children great tasting, nutritious food…” Angie Morris, Cafeteria Manager & Culinary Specialist, Black Oak Elementary

On the Menu:

  • Smothered Chicken, Sautéed Onions & Mushrooms, Green Beans, and Roasted Parmesan Potatoes

Read more about Black Oak Elementary in their Success Story

 


Loudon County offers a monthly Harvest of the Month, featuring seasonal fruits and vegetables, which is free to all students. The promotion is called “Taste It Thursday” in elementary schools and “Fear Factor Friday” in middle and high schools.

On the Menu:

  • Mushroom Quesadillas

Read more about Loudoun Country Public Schools Success Story

 


Cypress-Fairbanks ISD is the third-largest school district in the state, and 23rd largest in the USA.

On the Menu:

  • A popular ingredient in their Chicken Lo Mein and Spinach Entree Salad, and as a topping for their secondary school pizzas.
  • USDA IQF Mushrooms in a variety of entrees.

Results:

  • Exploring new ways to add mushrooms to the menu.

Read more about Cypress-Fairbanks Independent School District Success Story

 


Coppell Independent School District serves nearly 11,500 learners in the communities of Coppell, Valley Ranch, North Irving, and the City of Dallas (Cypress Waters).

On the Menu:

  • Fresh mushrooms on the “Build Your Own Salad” bar
  • Blended Burger and Blended Tacos

Results:

  • Students were encouraged to try mushrooms during “Fear Factor Friday.” Students really enjoyed them and didn’t need any time to acquire a taste for mushrooms.

Read more about Coppell Independent School District Success Story

 


Sodexo, a foodservice company which manages cafeteria operations for 413 districts, in 34 states, and serves over 2 million meals daily, made the switch from their all beef burgers to The Blend Burger for the 2015/2016 school year.

On the Menu:

  • This case study explores the process of working with strategic partners to create innovative student meals. It took three years for Sodexo to source The Blend, run internal tests, sample with students, create a marketing plan and roll out a healthier burger to districts.

Results

  • The Blend would help Sodexo meet meal patterns while still serving a juicy, more lling, nutrient dense burger to students. The K-12 market is the greatest user of pre- cooked meat products under Sodexo’s operations umbrella.

Read more about Sodexo Success Story

 


A subset of schools involved in the Montana Beef to School Project: Mooving Forward Together program are using local beef, are experienced in using raw meat and are open to a pilot project with the mushroom blend.

Objectives for Local Beef + Mushroom Blend

  • Provide USDA IQF (Individually Quick Frozen) mushrooms to schools
  • Develop recipes speci cally for locally raised (often grass-fed) Montana beef
  • Provide technical assistance using a blend of local beef + mushrooms

Goal for Local Beef + Mushroom Blend

  • Assess viability of serving mushroom-beef blend in three different settings.

Read more about Montana School District Success Story

 


190 schools across the the San Diego School District participated in the Mushroom Harvest of the Month during April.

On the Menu:

  • Fresh, sliced crimini mushroom were served on the salad bar and tested a Mushroom Swiss Burger

Results:

  • Over 130,000 students had the opportunity to try mushrooms from the salad bar.
  • 2,000 pounds of fresh mushrooms were sampled during the month. (approx. 2,641- 8 oz cartons)

Read more about San Diego Success Story

 


Ms. Rosie Jackson, School Nutrition Director for the New Orleans Public Schools said Fresh Mushrooms have been on their salad bars since the beginning.

On the Menu:

  • Vegetarian Lasagna
  • Chicken and Mushroom Gravy
  • Spaghetti and Meatballs with Mushrooms
  • Mushroom and Olive Tapenade
  • Taste of Spring Salad

Results:

Overall, acceptance of mushroom enhanced entrees was:

  • 80% at secondary levels preferred the mushroom blended entrees
  • 45% at elementary levels. Some of the little kids did pick out the mushrooms and set them aside but many others happily consumed
    them.

Read more about New Orleans Success Story

Hickman Mills increased student satisfaction and vegetable consumption with Mushroom Blendability.

On the Menu:

  • Mushroom Taco Salad
  • Mushroom Spaghetti

Results:

  • Students received a HEALTHIER entrée and LIKED it.
  • 90% of students surveyed enjoyed the Mushroom and Beef Taco Salad and requested it be served again

Read more about Hickman Mills Success Story

Maplewood Richmond Heights introduced students to the versatility of using fresh vegetables in an array of entrees.

On the Menu:

  • Mushroom Turkey Meatloaf
  • Garden Pizza
  • Turkey Mushroom Meatball Sub
  • Chili with Beans and Mushrooms

Results:

  • Students were served HEALTHIER entrée with mushrooms and PREFERRED them to the standard recipe.
  • 67% of students surveyed would like the mushroom and turkey meatloaf added to the menu.

Read more about Maplewood Richmond Heights Success Story.

Students at South Bend School District were served a healthier mushroom blended burger instead of their regular all beef burger resulting in overwhelming acceptance.

On the Menu:

  • Mushroom and Beef Blended Burgers

Results:

  • 81% of Students preferred the Mushroom and Beef Blended Burger
  • Without sacrificing for taste foodservice directors can continue to serve the foods students crave while reducing calorie, sodium and fat intake by approximately 30%.

Read more about South Bend’s Success Story

Cincinnati Public Schools diverted their USDA beef  for further processing to make a beef burger patty with mushrooms.

On the Menu:

  • Mushroom and Beef Blended Burgers

Results:

  • The burger is bigger, juicier, and has a better mouth feel than the beef burger.
  • Lower calories, fat, and sodium allowed for additional menu choices and greater menu flexibility due to nutritional profile, compared to a beef patty.
  • By diverting the beef they were able to decrease cost by almost half.

Read more about Cincinnati’s Success Story

They never thought using mushrooms would be so easy,

On the Menu:

  • Rosemary Chicken with Mushrooms
  • Steak Sub Sandwich
  • Whole Grain Pasta Bar and Burger Bar offering sauteed mushrooms
  • Salad Bar offering fresh mushrooms

Results:

  • “The acceptance rate is very high for all ages… and the elementary kids accept the mushrooms mixed with the other sautéed vegetables.”

Read more about Provo City’s Success Story