Dover-Sherborn Goes Back to Basics with Meat Alternates

On Wednesday, October 26, 2017, Dover-Sherborn Public Schools hosted the Back to Basics: Meat Alternates Workshop to Go. Chef Brendan Gallagher brought the workshop to life with his high level of exuberance and passion for the topic.This workshop is designed to teach school nutrition professionals how to make easy, meat-free meals that can be integrated into any school. Meat alternates may be a way to start curtailing the growing childhood obesity trend since one out of every three children in the U.S. are overweight or obese. Additionally, meat alternates can be a good way to introduce new foods to children.

 

Meat alternates include: eggs, beans, legumes, cheese, and yogurt. Not only do these ingredients contain protein, but they all provide a number of different nutrients which contribute to optimal health and growth in children. For example, beans are a good source of fiber and are lower in saturated fat compared to meats. This can help with appetite regulation, weight management, and could possibly reduce the risk of coronary heart disease.

In addition to providing numerous health benefits, meat alternates can be a medium for exploring new or culturally diverse dishes. With the recipes learned in this workshop, schools can prepare lunches that will have student’s taste buds travelling around the world with Mexican, Southwestern, Mediterranean, Italian, and other influences.

This photo shows several meat alternate recipes created by staff during the workshop.

After making these recipes, the staff at Dover-Sherborn sat down in the cafeteria and taste-tested them which created the true experience of a student. After doing so, they walked away from this workshop with the confidence to prepare each dish and explain the health benefits of choosing such meatless options. One way to start incorporating these foods into the school lunch menu is by introducing Meatless Mondays.

To learn more about combating childhood obesity or meatless meals, visit these resources: Recipes and MenusChild Obesity, and Culinary Institute of America. Additionally, join us at the Bean-a-licious Culinary Demo from JSI in spring 2018 at a SNA of MA Chapter Meeting near you!

 

 

 

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