foodservice staff training, student taste tests and marketing
during the introductions.

Kenai Peninsula Borough School District, Kenai, Alaska
Director Dean Hamburg was looking for entrees using local products that staff would enthusiastically prepare and promote to students, and that students would enjoy eating. Dean teamed with GAPP staff to pilot new school recipes featuring once-frozen Genuine Alaska Pollock. During the seafood training session, staff was surprised and very interested to learn the differences in the ways fish is processed and how processing affects taste, texture and quality. Students who sampled the Genuine Alaska Pollock recipes had lots of positive comments. Here’s a sampling:

“I usually don’t like fish but this is the best thing I’ve ever had”
“Best school lunch item I’ve ever had”
“Can we have more?”
“Thumbs up!”

Wallingford Public Schools, Wallingford, CT
You can offer tasty, quality fish entrees to students but if they’re not familiar with eating seafood at home, chances are they won’t select it at school.

This is the dilemma faced by Wallingford school nutrition director, Sharlene Wong. To educate more students and their families about fish served on school menus she and her staff produced Fish Frenzy, an extravaganza event that featured all sorts of fun fish activities, including displays of fish facts in cartoon bubbles coming from the mouths of brightly colored paper fish, samples of menu offerings using once-frozen Genuine Alaska Pollock, fish trivia, recipes and prizes.