According to the National Restaurant Association 2013 What’s Hot culinary forecast, Whole Grains in Kids Meals ranks number 10 in the Top Ten Trends for 2013 by American Culinary Federation. Child nutrition issues also hits the number 3 and 5 spots on the NRA list.

Child Nutrition hits 3 of 10 Top Trends for 2013

When it comes to whole grains, schools are really cooking on all burners and in ovens from coast-to-coast. From all the evidence I see, schools are way out in front of most restaurant meals when it comes to kid-appealing whole grains. While schools nutrition programs have been gradually adding more whole grains for years, the new USDA Meal Patterns mandated by the 2010 Healthy, Hungry-Free Kids Act for really accelerated the process, especially in the past two years. Just think of this – starting in July 2014, ALL grains served in school breakfast and lunch meals must be whole-grain rich.

An article in the May 2013 issue of the School Nutrition Association magazine highlights that creative and delicious ways that school nutrition professionals have responded to the challenge of adding whole grains to children’s meals. Several of my favorite school nutrition heroes are featured, including Doris Demers, the director in Oyster River, New Hampshire.

SNA Magazine , May 2013

My favorite example of Doris’s creativity with whole grains in this school lunch from January 2013. The Beef Stew (made with local grass-fed beef and local root vegetables) is served in a made-from-scratch mini-bread bowl. How cool is that!!

Oyster River, NH, Beef Stew, January 2013

I could go on-and-on-and-on with photos of whole grain pizza crusts, entrees served over brown rise and whole grain pasta, and salads made with quinoa, barley and other more “exotic” grains – so little space, so much whole grain goodness. However, it is also important to note that food manufacturers have also make a whole lot of changes to their school-focused products so that children are able to enjoy whole grains in foods they love, like waffles, sandwich buns, and pizza crust. Here are just two examples of the products that I saw while visiting Ohio schools last week.

Mini-waffles served for Breakfast in the Classroom, Reynoldsburg, OH

Beef Sliders served on whole grain buns from a local commercial bakery, Pinkerington, OH

I have to post one more example of whole grains from Douglas County School District in Colorado. Director Brent Craig and Chef Jason Morse are doing a great grain job, like this Roasted Veggie Pizza on a commercial whole grain crust with balsamic glaze. Like I said, schools a way out in front on this trend!!

Whole Grain Pizza from Douglas County, CO