Are you a school food pro? We collaborate with new and existing school food organizations to achieve their vision and goals, successfully launch their endeavors, and realize solid and rapid growth.

The University of Mississippi

The Institute of Child Nutrtition

I have had the pleasure of working with these folks on a number of exciting projects from updating manuals to graphic design and attending week long piloting program workshops.

 

State of Vermont Agency of Education

Child Nutrition Programs

A hard working and knowledgeable team. I had the pleasure of being a CNP NSLP Reviewer and Auditor for 2 years. A truly comprehensive learning experience.

 

School Nutrition Association

SNA Vermont

As a SNA member, I fully believe in the work they do. I have worked with SNA VT in conferences and also as a mentor for school food managers.

School Food Consulting

Farm to School and National School Lunch Program

For years, I have served as an advocate for school food nutrition. My experiences have brought me from working on the local level to working for state government and the private sector to getting my hands dirty in gardens. The whole time, my goal has been to inspire through educating and cooking. Together we can end childhood obesity and create a more sustainable food system. In 2017, I decided to own that role and be intentional about it. I started writing about my passions, my thoughts, and curious wonderings about our society. I founded Eatery Digital with a mission to give others a taste of what goes on in my mind and connect, and it has been a wild success ever since. I invite you to team up and together, we can empower the youth and school food professionals and educators to maximize nutrition in our schools across the nation.

I can help with:​

  1. Creating or re-energizing your Farm to School Program

  2. Preparing you for your State Audit if participating in the NSLP

  3. Creating a website to share your story and boost participation

  4. Creating marketing campaigns to boost participation

  5. Maximizing USDA-DoD-Brown Bag Allocations to help your bottom line

  6. Streamline operations and ergonomics in your kitchens

  7. Training kitchen staff ServSafe procedures

  8. Incorporate more locally sourced foods through proper procurement 

  9. Help create a compliant Wellness Policy

  10. Standardized school compliant recipe development


Book a Free Consultation

We’ll walk you through every step.