MSU Extension Champion School Wellness

To identify a need in your school setting, you can:

• Talk to students, staff, and other people who spend time there.

• Ask what barriers to accessing nutritious foods exist.

• Observe what’s happening throughout the day and take notes.

Reviewing existing policies and practices, such as how much seat time students have at lunch or how special events are celebrated.

There are many opportunities that may be found exploring what is happening in your school setting. Examples of areas that may be improved include classroom policies, cafeteria practices, and food waste.

Use the “Identify the Need” guide and worksheet for suggested questions, ideas, and examples of how to clarify a specific need, why it matters, and what benefits it could have for staff, volunteers, and clients.  

Change is more likely to happen and last longer when it is supported by a group of people. A team helps build shared buy in, coordinate next steps, and keep progress moving forward.

Identify two to four people who care about the issue and have influence in the setting you want to improve. Depending on your focus, this could include administration, classroom teachers, food service staff, school nurses, after-school staff, building leaders, parents, students, or community volunteers.

Invite interested team members to participate in a meeting. It may be helpful to ask some questions to get started, such as:

• What is the need we are trying to address?

• How will we communicate the goal and encourage participation?

• Who will help support the change, so it does not rely on one person?

Use the Bring People Together guide and worksheet to identify people to include in your action team.  

Across Michigan, districts, schools, and classrooms are making meaningful nutrition changes using practical strategies that last. See below for examples.

Share Tables

Share tables are most often used in cafeteria settings of K-12 schools. A “share table” is a space where students can leave certain uneaten foods so that they can be redistributed to other students or back into the cafeteria food system. This can result in less food waste and increased food security. Depending on your goals and procedures, you may need to work with your health department to ensure food safety standards are met.

Michelle Luttrell; Richardson Elementary (https://pears.io/engage/pse/45726/)

In one Michigan school, Richardson Elementary of Oscoda, the food service department implemented a share table to reduce waste. They followed protocols to receive clearance from the health department and put food safety measures into place, such as posting rules that food must be unopened and uneaten and having a cooler to keep milk at appropriate temperatures. This allowed food to be put back into the food service system and served again to students.

Taste Tests

Taste tests can be used for many reasons: to introduce students to new foods, to test new cafeteria items, or to encourage partnerships with local food producers. It can be a fun way to give students a voice and promote healthy eating. The food item is typically served as a small portion and paired with a survey in which students rate its taste, texture, etc., or simply if they would eat it again. Survey styles include sticker boards and short paper forms. It is an approachable and affordable way for cafeteria staff, teachers, or nutrition and health educators to introduce food to students.

Michelle Smith; Kingsley Area Schools (https://pears.io/engage/pse/47027/)

At Kingsley Area Schools, a teacher that grew lettuce in their classrooms partnered with food service staff to taste test the produce. They used the support of MSU Extension staff to set up a lunchtime session where students and staff could try a recipe using the lettuce. To engage students more, a sustainable science class created promotional signs. A salad was served in small taster cups, and verbal feedback was collected. Students and staff enjoyed the opportunity to try a new, healthy recipe, and future collaborative events were planned.

Use the Explore What’s Working  guide and worksheet to guide you through this conversation.