CORALVILLE, Iowa (KCRG) – School nutrition leaders from across Iowa gathered in Coralville on Monday to learn how fresh, locally sourced ingredients could play a larger role in school cafeterias as districts prepare for changing federal nutrition standards.
The Iowa Culinary Conference brought together food service directors, chefs and other school nutrition professionals to focus on farm-to-school programs, scratch cooking, and healthier meal options for students.
Chef Robert Lewis said the conference aims to help school nutrition professionals navigate those changes.
“How to source locally, and how to create healthy foods for their students,” said Lewis.
The event comes as schools prepare for additional federal limits on sodium and added sugars that will be phased in over the coming years.
Many attendees said the focus goes beyond compliance and reflects growing interest from students and families in understanding where food comes from and how it affects health.
“I think health is the new thing and the new trend for the upcoming generation,” said Erik Isenhour, food service director for Lone Tree Schools. “I think what they put in their body, where it comes from, salt levels, sodium levels, and just overall how that ties into mental health.”
Isenhour said school nutrition programs have an opportunity to teach students about healthy eating habits rather than simply following government regulations.
“Putting that at the forefront then explaining why we do that, rather than saying, ‘The government makes us do that,’ or ‘This is a regulation.’ This is what we want you to eat, this is what you should be eating, not that we have to serve you this,” said Isenhour.
Some districts are already making significant changes to their menus.
At Clear Creek-Amana Community School District, scratch cooking has become a larger part of school meal preparation during the past three years. Food and Nutrition Director Missy Ortman said younger students have been especially receptive to the shift.
“We see our current kindergarteners through first graders really accepting our scratch recipes and trying that versus our older kids who are still really adamant about our pre-cooked, heat-and-serve items,” said Ortman.
She said introducing students to fresh and locally sourced foods can help expand their tastes and build healthy habits that last beyond their school years.
Conference organizers said they hope the event strengthens connections between Iowa schools and local food producers while helping districts serve more fresh ingredients in school cafeterias across the state.
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