F E B R U A R Y 2 0 1 8 6 POTATO GROWER Rachael Lynch, Global Marketing Manager, Potatoes USA School foodservice departments per- form miracles every day. For the program to be a success, it must have the acceptance of the students and parents. School foodservice menu planners need to find the lowest costing, nutritional, tasty food items and convert them into something the students will actually eat. Funding and the realities of large-scale meal prep are often chal- lenges that schools may face. The versatility of potatoes can assist school operators overcome these barriers. In a 2013 study of National School Lunch Program menu choices, Potatoes ranked the highest score per dollar (along with sweet pota- toes and carrots) on nine important nutrients – potassium, fiber, protein, vitamins A, C, E, calcium, iron and magnesium. Potatoes constituted the lowest cost source of potassium offering 13% of a child’s daily potas- sium needs for less than five cents per serving. According to one study, potatoes and beans provided the most nutrients per penny among vegetables included in the school lunch program. In other words, potatoes are a kid-friendly choice that can be menued with confi- dence considering the nutrition profile and affordability. Most programs offered in schools receive funds based on the amount of student participation or the num- ber of reimbursable student meals served. How do you increase school meal participation? One very important way is to serve meals that the student and their parents like. What do those meals include? Potatoes of course. With creative menu planning, including potatoes may help reduce food waste. According to a 2015 study, potatoes were the least wasted vegetable. Research shows that when potatoes are paired with popular entrees, children consume more of the meal, which results in lower plate waste. Additionally, potatoes may be con- sidered a pathway to kids accepting additional vegetables as other research shows that when potatoes are present at mealtime, kids eat more of other vegetables, too. Many children consume up to 50 percent of their daily calories and nutrients at school. The school meals they eat provide them with Potatoes USA Mes sage Potatoes In School Foodservice, A Win - Win