Wednesday, June 4, 2025
Announcements from the Wisconsin Department of Public Instruction School Nutrition Team
- Updates from the U.S. Department of Agriculture (USDA)
- Updates from the Department of Public Instruction (DPI) School Nutrition Team (SNT)
- Other Updates and Information
The DPI SNT would like to thank each and every one of you for all of your hard work and dedication throughout this past school year. You have made such an impact on the lives of Wisconsin students. THANK YOU!
Updates from the U.S. Department of Agriculture (USDA)
The USDA Food and Nutrition Service (FNS) has posted two new memoranda intended to empower States and schools to implement fresh ideas that support healthy choices and healthy outcomes for our Nation’s school children.
USDA Policy Memorandum SP 14-2025: Offer versus Serve Flexibilities for the National School Lunch Program and School Breakfast Program
This memorandum encourages schools to use the Offer versus Serve (OVS) flexibility at both lunch and breakfast for ALL grade levels to reduce food waste and enhance student choices. This aligns with USDA Secretary Brooke Rollins’ commitment to clarifying requirements in nutrition programs.
For OVS success, below are a few ideas for program operators to help students and staff understand the required components for a reimbursable meal:
- Using posters and signs in service and dining areas.
- Ensuring servers and cashiers have reviewed the menu before each service.
- Serving fruit near the point of service for students to easily add to their meal.
- Sharing menus with teachers and staff to review with students.
- Posting menus on the school’s website and social media for students to discuss with parents and caregivers.
USDA Policy Memorandum SP 15-2025: Enhancing Child Nutrition Program Meal Standards
The USDA maintains meal pattern guidelines to ensure that children are getting a variety of nutrients and are offered all the components of a healthy diet. While meals and snacks served through the Child Nutrition Programs must meet minimum Federal nutrition standards, additional State-level standards can further promote children’s health. These stronger State-level standards can address reimbursable school meals as well as the food and beverages sold to students on campus throughout the school day through the competitive food requirements (Smart Snacks).
While the US Food and Drug Administration (FDA) governs food additives like synthetic dyes, States have the flexibility to require schools to stop serving meals and snacks with these harmful additives ahead of the planned phase-out directed by the FDA.
Other examples of State standards may include:
- Limiting the sale of ultra-processed foods;
- Further limiting how often juices can be served in place of whole fruits; and
- Implementing a minimum amount of time children must be given to eat their meal.
USDA encourages States to take this opportunity to implement innovative ideas that support healthy choices and healthy outcomes for our Nation’s children. In developing these ideas, States are also encouraged to work with local partners to pursue policies that best serve their communities and enhance the health of children.
At this time, Wisconsin has not implemented any additional State-level standards. However, you can stay on top of a current Assembly Bill and the accompanying Senate Bill about eliminating certain additives in foods.
Updates from the Department of Public Instruction (DPI) School Nutrition Team (SNT)
Goal Oriented Achievement Learning Skills (GOALS)
Are you interested in obtaining your GOALS certificate? GOALS is a certification curriculum developed by WI DPI SNT. Through completion of training requirements, school nutrition professionals can demonstrate their expertise in the field of school nutrition and receive a GOALS Certificate of Excellence, signed by the WI State Superintendent of Public Instruction! Be sure to register for the School Nutrition Summer Training (SNST) in-person conference or virtual courses to fulfill some of the training requirements.
More information on the GOALS curriculum, required courses, and how to apply can be found on the GOALS Webpage. Please email your questions to dpisn.goals@dpi.wi.gov.
School Nutrition Summer Training 2025
Join DPI SNT for an enriching learning experience at the SNST 2025! Registration is now open for both our in-person conference, taking place from July 29-31, 2025, at Madison Area Technical College in Madison, and our virtual sessions August 12-14, 2025.
Our in-person conference will be held at Madison Area Technical College’s Truax Campus, located on the north side of Madison and away from the downtown congestion. This convenient location offers ample free parking, nearby hotel options, and easy access just off Highway 51. Along with on-site amenities like a cafeteria and coffee shop to keep you fueled all day long, the Truax Campus has a Culinary Lab where we will offer hands-on culinary classes!
Please note that the in-person conference classes are available on a first-come, first-served basis and there is a non-refundable, one-time registration fee of $10 per registrant. Space is limited! A maximum of three staff members per district may register for any in-person class and waitlists will begin once classes reach capacity. The virtual sessions are free of charge with no capacity limits.
In addition to our exciting lineup of classes, we're thrilled to offer ServSafe manager courses and exams at the in-person location, with separate registration and fees.
Visit the School Nutrition Summer Training Webpage for the full list of courses, schedules, and registration. Don't miss this opportunity to enhance your skills and connect with fellow school nutrition professionals, register now!”
Please email the SNT Training team with any questions or concerns: dpisntraining@dpi.wi.gov.
Other Updates and Information
Institute of Child Nutrition Webinar Series: How to Reduce Sugar at Breakfast-Practical Applications from School Kitchens
Thursday, June 5, 2025
2-3:00 PM CST
In this webinar, child nutrition program operators will highlight practical strategies that they utilize in their school kitchens to reduce sugar in breakfast menus. Presented by school nutrition leaders from Minneapolis Public Schools (MN) and Glades County School District (FL), attendees will gain insights into how to creatively modify breakfast offerings by incorporating natural sweeteners, whole fruits, and protein-rich options. Learn how these changes can support student health, align with meal pattern requirements, and enhance performance in the classroom. If you're looking for new recipe inspiration, this session will offer practical ideas to help you deliver lower-sugar breakfasts to enhance school meals.
Learning Objective(s):
· Apply specific techniques to reduce added sugars in popular breakfast items.
· Learn how to introduce natural sweeteners and fruits to enhance flavor and nutritional value.
SNA Key Area(s): 1 – Nutrition, 2 – Operations
USDA Professional Standards Code(s): 1100 – Menu Planning, 2100 – Food Production