Gates-Chili and Hamburg School Districts

Win Grand Prize For School Lunch Program

ALBANY, NY (11/04/2011)(readMedia)-- RoAnn Destito, Commissioner, New York State Office of General Services (OGS) today announced that OGS, in conjunction with the United States Department of Agriculture (USDA), selected two New York State school districts to receive 2011 Best Practices Awards for their efforts using USDA foods. Grand prize winners each receive a federally-funded $5,000 cash award that will be used to support the purchase of school lunch related equipment. Awards will be presented at the New York State School Nutrition Association Conference in Poughkeepsie on November 5.

"Promoting healthy eating at school can help encourage students to make better food choices outside the classroom," Commissioner Destito said. "By developing good habits early, young people can continue to choose foods wisely throughout their lives."

The Gates-Chili district was honored for their high school Guest Chef project. Students were charged with creating a lunch that met the same monetary and nutritional guidelines that school food service staff are required to meet. Students also marketed their menus and spent the day working with kitchen staff to prepare and serve the meal.

The Hamburg Central School District food service staff was recognized for their program that developed new recipes designed to encourage students to eat more vegetables. Staff took advantage of winter weather and created a number of soup recipes that incorporated beans and vegetables, which turned out to be very popular with students.

OGS manages the procurement and distribution of USDA foodstuffs including fresh produce, meat and dairy products and canned goods to school districts statewide. Each year, in conjunction with the USDA, New York State school districts are honored for creativity and excellence in their school lunch programs.

Schools submit a description of innovative programs that they have incorporated into their lunch programs that include the use of USDA food. The submissions are judged by a four-member panel consisting of representatives from OGS and USDA.

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