Ingredient guide helps schools buy better, more nutritious foods


CHANHASSEN, Minnesota., November 9, 2021 / PRNewswire / – The Foundation for life, in collaboration with the Center for Science of Public Interest and more than 10 school nutrition professionals and groups from across the country released the latest updates to the Guide to ingredients for a better school food purchase. The Ingredient Guide builds on the work of these leading organizations dedicated to helping schools provide more nutritious meals, ensuring that every school across the country has access to resources to enable them to provide the healthiest meals possible for children. students.

The Life Time Foundation, which partners with schools to eliminate meals containing highly processed and artificial foods in favor of true healthy food alternatives, has already worked with more than 35 school districts to benefit 3,634 schools, 1.7 million students and 264 million meals nationwide. Now, with the addition of this ingredient guide, every school feeding professional in the country can integrate the document into their food purchasing practices, improving the overall quality, nutritional value and safety of food. provided to students. The Guide is expected to have a huge impact on the food supplier industry offerings, as the purchasing power of K-12 schools is immense with 29.6 million school breakfasts served daily in United States.

“Ingredient Guide 2.0 was long overdue, and its revised content reflects the collaborative work of school food service directors and nonprofit organizations,” said Bertrand weber, director of culinary and wellness services at Minneapolis Public schools. “I’m grateful that we finally have a single guidance document for schools and manufacturers that has the endorsement of so many organizations. Ultimately, the goal is to ensure that children across the country, Regardless of their economic status, enjoy the best quality, fresh whole food options. “

The new edition, an update to the 2014 version developed by school nutrition officials from seven upper Midwestern school districts, the nonprofit School Food FOCUS and the Center for Science in the Public Interest, is intended to be a living document, with updates. to be published regularly based on new scientific research and learning from school nutrition leaders and authoritative organizations. It includes a list of ingredients to avoid, such as those with artificial colors, and a list of ingredients with reduced use, which are commonly found in highly processed foods of lower nutritional quality.

“We are already receiving positive feedback from school districts across the country, proving that this guide is needed to accelerate access to the most nutritious foods possible,” said Valerie La Rosa, Senior Program Manager at the Life Time Foundation, a 501 (c) (3) nonprofit that works with K-12 school districts across the country to remove highly processed ingredients from school menus and accelerate practices scratch cooking in schools. “It has been an honor for the Life Time Foundation to join this collaborative effort and we look forward to continuing to support Districts as they strive to avoid highly processed foods in meals, while increasing the quantity of fresh and simply prepared food. “

FoodCorps, in partnership with the Center for Science in the Public Interest, facilitated the working group while school nutrition and wellness professionals led the creation of the guide’s content and recommendations. Project contributors for the Ingredient Guide include:

  • Bertrand weber, director of the culinary and well-being service at Minneapolis Public schools
  • Tammy yarmon, Director of Nutrition Services at Omaha Public schools
  • Angela Richey, MPH, RD, SNS, Director of Nutrition Services at Roseville region and Saint-Antoine / New Brighton Schools
  • Jeanne Reilly, director of school nutrition at RSU 14 Windham Raymond schools
  • Debra Brunner, RD, CD, Supervisory Dietitian at Milwaukee Public schools
  • Linley Danner, MS RD, dietitian at Austin Independent School District
  • Amanda Oceguera, Head of Nutrition Services at the Houston Independent School District
  • Nicole scarangello, director of menu management at the New York Department of Education
  • Megan flynn, MPH, RD, Nutrition project manager at Life Time Foundation
  • Adam kesselman, former executive director of the Center for Ecoliteracy
  • Jill kidd, MS, RD, SNS, purchasing director at Urban School Food Alliance
  • Valerie La Rosa, Senior Program Manager at the Life Time Foundation
  • Lisa Leffert, MSPH, Senior Scientist at the Center for Science in the Public Interest
  • Alexa norstad, director of programs at the Ecoliteracy Center
  • Niisoja Torto, Emerson Hunger Fellow at the Congressional Hunger Center
  • Ashley Nitzkorski, Dt.t., dietitian, culinary and wellness services at Minneapolis Public schools
  • Jillian dy, Director of Supply Chain Engagement at FoodCorps

The complete guide is a free resource and is available to all school feeding professionals and manufacturers. in line.

To learn more about the Life Time Foundation and its efforts to support school feeding, visit For more information on how to become a school partner, send an email [email protected] or call 952.229.7226.

About Life Time Foundation®
As a public charity created by Life Time (NYSE: LTH), the Life Time Foundation is committed to helping children grow up strong, intelligent, and loved. We believe that for children to reach their full potential, they must have access to nutritious meals. We are working in partnership with schools to eliminate foods containing highly processed and artificial foods in favor of true healthy food alternatives. From August 2021, the Life Time Foundation has benefited more than 35 school districts, impacting 3,634 schools and 264 million meals served to 1.7 million students each year. 100% of every dollar donated to the Life Time Foundation directly supports its mission as all administrative costs are borne by Life Time, Inc. For more information, visit

SOURCE Life Time, Inc.

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