Looking for new, creative ways to renovate your school breakfast menus just in time to dig in to
National School Breakfast Week (#NSBW23)? Intrigued by the idea of constructing global flavors and climate-friendly, plant-based foods into your cafeterias?
Join registered dietitian Melanie Hall and Chef Matt Jost at 3 p.m. ET Wednesday, February 8, for SNA and Kelloggs’ “#NSBW23 Innovations Webinar Passport to Breakfast,” featuring a three-recipe cooking demo and focusing on the power of “thinking globally” about school breakfast menus.
More than 70% of K-12 parents are interested in global flavors, and more and more students (and parents) are considering plant-based options to help limit their impact on climate change. By attending this webinar, you'll learn how to:
- Summarize the student/parent demand for global cuisines and trending flavors
- Assess the positive environmental impact of introducing plant-based meals that all students can enjoy
- Incorporate complementary flavors into popular breakfast items to introduce students to trending cuisines
- Discover simple menu combinations that make vegetarian meals exciting for all
Participants will earn 1 CEU (Key Area 1000: Nutrition; Key Topic 1100: Menu Planning) for attending this webinar. CPEUs for RDNs and NDTRs are coming soon.
