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During this year with Building Healthy Communities, schools will follow a three-step process:

Increasing the food quality, school meal participation and efficient delivery of school meals is critical to supporting children’s health and academic success. During this school year, your school district will be working toward identifying potential areas for enhancement and strategies to improve operations. No school or district is exactly alike which is why this component will look different for each school determined by their specific identified needs.

Step One

begins with a coordinated meeting between the District Food Service Director, UDIM youth wellness manager, and the BHC coordinator. This initial meeting is a time for the District Food Service Manager to share any needs or concerns their meal operations are encountering as well as their vision for incorporating any new ideas.

Step Two

in the process is for the District Food Service Director and UDIM manager to set up a time for an outside consultant (provided by UDIM) to come into each of the individual elementary schools within the district. By bringing in an expert that works within food systems we are better able to assess and evaluate school needs. The consultant will leave your district with a thorough assessment of your food service process and suggestions as to how they could develop and become more efficient. It’s important to understand that your school is not required to make any, and all changes suggested. The assessment done by the consultant provides information as to where your school COULD benefit from additional enhancements.

Step Three

in the process is getting your school the necessary resources to support changes. Your school UDIM youth wellness manager will be working with your school to procure the resources to support the new operations or enhance existing ones. For insight into United Dairy Industry of Michigan’s support for schools, visit their website at https://www.milkmeansmore.org/schools-educators/.