Join us as we explore the dual power of “thinking globally” about school breakfast menus. With over 70% of K-12 parents interested in global flavors and the growing awareness that plant-based options help students limit their impact on climate change, you can create menus that help students feel excited by and empowered through their meal choices. Registered dietitian Melanie Hall and Chef Matt Jost will lead this delicious conversation by sharing trends and creative menu pairings that bring the world to your student’s breakfast tray.
Check out NSBW23 Resources Here!

Learning Objectives
1. Summarize the student/parent demand for global cuisines and trending flavors.
2. Assess the positive environmental impact of introducing plant-based meals that all students can enjoy.
EARNING CEUs
SNA CEUs: 1.0
Key Area 1000: Nutrition
Key Topic 1100: Menu Planning

CPEUs for RDNs and NDTRs
Activity Number: 174835

Suggested Performance Indicators
8.1.1; 8.5.1; 8.5.2; 9.3.4

Suggested Learning Need Codes

• 8110: School foodservice

CPEUs: 1.00
CPE Level: 1, 2
SNA CDR Provider Number: AM007

Please note that you have the option to submit an evaluation of the quality of this webinar directly to the Commission of Dietetic Registration. Email contact: QualityCPE@eatright.org