In Anchorage, Alaska, school lunches are always changing. This is no surprise to those who serve them, especially since kids can be picky eaters.
Recently, the Egan Center hosted the Alaska School Nutrition Association’s annual Food Show. This event allowed nutrition leaders from across the state to explore the latest meal options and trends from various vendors.
Marci McGill, who leads student nutrition for the Anchorage School District, explained the focus on variety. “We want to introduce kids to new foods while showing them what a healthy meal looks like,” she said.
McGill also mentioned a pilot program featuring plant-based chicken tenders. This aligns with a growing interest in healthier and more sustainable food choices.
Kristie Middleton from Rebellious Foods highlighted the demand for plant-based options. “Students want classic comfort foods that are better for their health and the environment,” she noted.
While some offerings at the food show may not seem healthy at first glance, they all comply with USDA guidelines. This includes limits on sodium and sugar and requirements for whole grains.
One vendor remarked on how school nutrition has evolved, saying, “It’s a far cry from what we experienced when we were in school.”
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