Frequently Asked Questions
How did Great Trays begin?
The Minnesota Department of Health was awarded a two-year $2.3 million grant from the U.S. Centers for Disease Control and Prevention.
How can Great Trays help schools?
Great Trays will identify cost savings on healthier foods and provide tools and training to plan kid-tested menus that meet new nutrition recommendations.
Why is Great Trays needed now?
Childhood obesity has increased dramatically in the past 30 years. School meals can promote healthy eating habits to improve children’s health.
How will Great Trays be evaluated?
The Great Trays Partnership will conduct an analysis of school data, purchasing data, and existing and new statewide survey data.
What organizations are part of the Great Trays Partnership?
Eight organizations support Great Trays, including the Minnesota Department of Health:
- Minnesota Department of Agriculture (Web Link)
- Minnesota Department of Education (Web Link)
- Minnesota Department of Human Services (Web Link)
- Minnesota School Food Buying Group (Web Link)
- Minnesota School Nutrition Association (Web Link)
- University of Minnesota Extension (Web Link)
- University of Minnesota School of Public Health (Web Link)
How are school nutrition professionals involved in program development?
The Minnesota School Nutrition Association (MSNA) is one of eight Great Trays partners and represents over 2,700 school nutrition professionals throughout the state. Members of the MSNA Executive Board advise Great Trays staff and sit on several program sub-committees including training, procurement and recruitment. In addition, ten school nutrition directors, representing small to large operations in rural, suburban and urban communities, offer weekly advice via a "virtual" working group.
How can schools save money?
Public school districts and public charter schools are invited to join the Minnesota School Food Buying Group (MSFBG) to increase purchasing power and drive down costs of commonly used foods. Great Trays offers $200 off the MSFBG administrative fee for the 2011/2012 school year.
How will MSFBG identify healthier products?
MSFBG will require zero trans fat, lower sodium and saturated fat in popular school foods and increase bid requests for whole grain products, fruits and vegetables.
Are new foods taste-tested for acceptability?
Yes. Several schools volunteer to test foods before the bidding process is finalized.
How is MSFBG different from other buying groups?
MSFBG works directly with manufacturers. Schools and districts may continue their relationship with distributors or other buying groups.
Who can join MSFBG?
Any government entity can join MSFBG by signing a joint agreement with Anoka-Hennepin ISD, the district leading the bid process. Contact Anoka-Hennepin at (763) 506-1313 to inquire about joining.
What are the learning objectives and agendas for the two Great Trays workshops?
Learning objectives for the two, eight-hour Great Trays workshops address menu planning, food purchasing, food preparation and program promotions.
- Objectives and Agendas (PDF: 59KB/1 page)
What best practices from Minnesota schools have fueled Great Trays innovations?
- Anoka-Hennepin Public Schools led a group of 15 districts in 2007 to form the Minnesota School Food Buying Group, saving thousands of dollars on commonly purchased foods.
- Chisago Lakes Areas Schools moved to a cycle menu planning system, allowing them to better manage their inventory and food costs.
- Dover-Eyota Public Schools purchased 15 local foods for this year’s menu. Apple and pear trees will soon produce fruit in the school’s courtyard, offering a boost to student health and hands-on learning opportunities for students enrolled in agriculture classes.
- Hopkins Public Schools have trained student leaders, parents and community volunteers to serve as food coaches, encouraging kids to eat more fruits and vegetables during lunch periods.
- Owatonna Public Schools offered a two-day training for school cooks to prepare nutritious recipes that appeal to kids, including chicken tortilla bake and spring salad with baby spinach, strawberries, mandarin oranges and lemon poppy seed dressing.
- Rochester Public Schools make student input a priority by requiring that every school hold at least three student meetings per year to ask for advice on menu items.
- Rosemount-Apple Valley-Eagan Public Schools earned Silver Award recognition in the U.S. Department of Agriculture’s Healthier U.S. School Challenge through a comprehensive wellness approach involving school nutrition and physical activity improvements.
- Saint Paul Public Schools uses a thorough review process to test new menu ideas, incorporating several steps to determine if the new item is budget-friendly, kid-tested and reflective of the district’s diverse student population.
- Sartell-St. Stephen Public Schools enlisted student help to create new menu items that used kid-friendly foods like pizza and quesadillas as a platform to introduce fresh, healthy ingredients.
- Wayzata Public Schools offers hydration stations in its cafeterias. The stations consist of large water dispensers flavored with fresh cut fruit and vegetables. Students fill their water bottles to quench their thirst with naturally-flavored water.
- Willmar Public Schools makes trying new foods fun and simple, and allows staff to easily judge the future success of a new menu item. Elementary students dispose of small sample cups in garbage cans labeled with a smiley face (“I like it”) or a frown face (“I don’t like it”).
- Winona Public Schools successfully moved their recess before lunch this year to serve kids after they’ve had an opportunity to burn off steam and calories. The change has been a hit with students, teachers, administrators and cooks.
Do you have a success story to share?
Send it to us at health.greattrays@state.mn.us