When passion meets purpose in school nutrition, incredible things happen. In a recent episode of the NutriSmart SNAX Podcast , we sat down with two inspiring changemakers - Jess Stone, a school nutrition rockstar, and Betsy Meehan, co-founder of High Desert Greens - to talk about innovation, student engagement, and how even the smallest ideas can transform a cafeteria. And spoiler alert: it doesn’t take a massive overhaul to make a big impact. 💡 Innovation Starts with a Simp

When it comes to running a strong school nutrition program, there’s one truth that consistently rises to the top: the menu drives everything . From food cost and labor to participation and financial sustainability, the menu is the foundation of a healthy program. That idea was at the heart of a recent NutriSmart SNAX podcast conversation between host Maureen Pisanick and longtime colleague and friend Lynn Shavinsky of Health-e Pro. Their discussion explored how thoughtful me

At Pisanick Partners, we love sharing stories of school nutrition leaders who inspire change and innovation in their cafeterias. This time, we’re spotlighting Amy Voigt, Director of Food Service at Brecksville-Broadview Heights City Schools - and the driving force behind initiatives that engage staff, excite students, and make school lunch a true extension of the classroom. A Career Built on Passion for School Nutrition Amy’s journey began during her dietetic internship, wher

At Pisanick Partners, we’re always asking one big question: How do we move school meals from compliant… to compelling? On a recent episode of the NutriSmart SNAX Podcast, Maureen sat down with Chef Darren Layre from Gordon Food Service to talk about trends, tools, and taking smart culinary risks in K-12. Chef Darren brings 17 years of hospitality experience and a culinary degree from Pennsylvania College of Technology - but what we love most is his willingness to challenge th

At Pisanick Partners, we often say hosting interns is our way of paying it forward . Mentorship isn’t just something we do - it’s part of who we are. This month, we had the joy of sitting down with one of our standout interns, Emma Nemecek from Kent State University, to reflect on her experience in school nutrition. What unfolded was a powerful reminder of why investing in the next generation matters so much. Unexpected Paths: Discovering School Nutrition with an Internship L

February is Heart Health Month, and the meals served in school cafeterias play a bigger role in student heart health than many people realize. From limits on saturated fat, sodium, and added sugars to requirements for whole grains, fruits, vegetables, and low-fat dairy, school meal standards closely align with the American Heart Association’s recommendations. By building heart-healthy habits early, school meals help lay the foundation for lifelong wellness.

How Global Flavors Are Transforming School Lunch Sometimes the most impactful ideas start small. In a recent episode of the NutriSmart SNAX podcast, host Maureen Pisanick sat down with longtime colleague and school nutrition innovator Lincoln Yee of International Food Solutions to talk about how one simple question - “Why can’t schools serve global flavors?” - turned into a national movement within child nutrition. Their story is a reminder that meaningful change in school

How Smart Shortcuts and Quality Ingredients Help School Nutrition Programs Thrive At Pisanick Partners, we believe the best ideas for school nutrition come from collaboration, creativity, and real world experience. That is exactly why conversations like this one matter. We sat down with our longtime partner and friend Keith Amos from Sandridge Crafted Foods to talk about food shows, menu inspiration, labor realities, and how schools can use high quality prepared ingredients

The newest version of the Dietary Guidelines for Americans was released last week, prompting many to ask how it may impact school nutrition programs. A highlighted recommendation of the new guidelines is an increased emphasis on the consumption of ‘real food’ and a reduction in processed, especially ultra-processed, foods that contain refined carbohydrates, added sugars, excess sodium, unhealthy fats, and chemical additives. Long before the release of these guidelines, we b