Dayle Hayes, MS, RD

1. Dayle Hayes, MS, RD 20 Most Influential in Non-Commercial Foodservice, 2012 Friend of Child Nutrition FAME Award, 2012 Consultant to agencies & organizations nationwide Facebook School Meals That Rock Twitter @SchoolMealsRock Blog SchoolMealsThatRock.org

3. CONTACT DETAILS and REFERENCES

4. Food Trends Light UP Your Menu

5. What Every School Nutrition Director Needs to Know

6. CHILD NUTRITION 2013

7. HOT HOTTER HOTTEST

8. It’s Only Nutrition When They Eat or Drink It Windham-Raymond School District, RSU #14, Windham, Maine

9. Less Food Into Garbage More Fuel Into Kids A district somewhere in Idaho

10. ww.ift.org

11. A Repositioned Palate SOURCE: Cobb County, GA

12. WHAT? • 4 out 10 adult eating experiences described as “savoring,” upscale eating experience defined by freshness, distinctive flavors, foodie narratives, provenance, and more • Since 2009, a dramatic shift in consumer flavor preferences to more complex flavor profiles “Delicious”

13. Redefining Health

14. WHAT? • More holistic and comprehensive • Creating “health halo” requires some combination of freshness, positive add-ins, avoidance of undesirable items, high-quality ingredients, aura of natural, real, or close to the farm, and, when appropriate some ethical, sustainable, and humane criteria “Clean”

15. True Transparency ”Fruits and veggies are filled with Pesticides and probably GM crops that 100% fruit juice is anything but and pizza has never been nor will it ever be healthy Cheese filled with hormones and pepperoni meat by product come on now”

16. WHAT? • Desire to align food purchases with personal values and to have SAFE food • 17% have stopped buying a food/brand due to safety concerns, worries over bacteria have impacted choices for 51%, chemicals in food influenced 51%, imported food 49%, pesticides 47%, animal antibiotics 30%, and undeclared allergens 25% “Clean”

17. Global Look-Alikes SOURCE: McCormick Flavor Forecast

18. WHAT? • It’s really no longer about the cuisine • It’s about specific food items, flavors, and ingredients that integrate into and emulate favorite American foods/forms • Two-thirds (65%) say Cajun cuisine is now mainstream, 64% Greek, 63% French, 62% Thai, 59% Indian, and 55% Tex-Mex, Spanish, or German “Delicious”

19. Mother-Hens

20. WHAT? • Only 40% of $10 billion US kids’ food and beverage market involved better-for-you-foods • Moms buy more organic and want healthier kids’ food away from home too • ACF chefs and fast food operators both rank healthy kids meals as third-most-important 2013 trend “Clean”

21. Local Sourcing

22. WHAT? “Farm to Table”

23. Local Sourcing SOURCE: Bleckley County, GA

24. www.restaurant.org

25. Children’s Nutrition (5)

26. Hyper Local Produce SOURCE: Bibb County, GA

27. SUPER Sides for Kids SOURCE: Floyd County, GA

28. Gluten-Free Menu

29. Whole Grain in Kids Meals SOURCE: Rockdale, GA

30. Food Trucks

31. UMAMI Umami is a savoury taste, often known as the fifth taste. It is a subtle taste and blends well with other tastes. Most people do not recognise the taste unless attention is especially drawn towards it. After eating Cheddar cheese or tomatoes, there may be a ‘savoury’ taste lingering - this is umami. Have you tasted umami?

32. A PHOTO is worth a 1,000 words and 1,000+ views

33. THREE THINGS Every School Nutrition Director Needs to Know

34. THREE THINGS Lighting Set Up Contrast

35. THREE THINGS • 1. Lighting • Natural is always better.

36. THREE THINGS • 2. Set Up • Smartphone is better from TOP.

37. THREE THINGS • 3. Contrast • Use primary, solid colors.

38. Dayle Hayes, MS, RD 20 Most Influential in Non-Commercial Foodservice, 2012 Friend of Child Nutrition FAME Award, 2012 Consultant to agencies & organizations nationwide Facebook School Meals That Rock Twitter @SchoolMealsRock Blog SchoolMealsThatRock.org