National supply chain challenges have resulted in food supply shortages for child nutrition programs. Leveraging available USDA Foods may be one strategy to help fill in the resulting menu gaps. Learn about which USDA Foods are readily available, menu concepts for incorporating those ingredients, and planning for future use of USDA Foods.
After the webinar, participants will identify readily available USDA Foods for use on menus as a strategy for alleviating food supply shortages.
SNA Key Area(s):
1- Nutrition, 2 - Operations
USDA Professional Standard Code(s): 1100 – Menu Planning, 2100 – Food Production, 2400 – Food Procurement