New Bern, N.C. witnessed an exciting event as West Craven High School played host to the 5th annual food festival. This grand occasion brought together 250 students who had the delightful opportunity to sample a diverse range of delectable foods. From the flavorful chicken tikka to the spicy jalapeño egg bites and the classic chicken nuggets, there was something to tantalize every taste bud. The festival served as a platform for students from all Craven County schools to savor offerings from various vendors and homemade recipes, which would shape the upcoming school year's menu.

Student Involvement and Its Impact

According to Craven County Schools, student participation in menu selection has had a remarkable effect on increasing their engagement in school meals. Lauren Weyand, the School Nutrition Director for Craven County Schools, shared that when she first joined, the breakfast participation was at 35% and lunch between 55 and 60%. However, with the implementation of student input, they have now achieved a remarkable 70% breakfast and almost 75% lunch participation. This significant increase showcases the power of involving students in the decision-making process.When walking through the festival, students would express their enthusiasm. They would say things like "this is awesome" or "this is good," and some would even approach the organizers and express their desire to have certain items on the menu. This active participation makes them feel more included and valued, as they know that their opinions are being heard and considered.

Vendor Participation and Feedback

The event featured 11 prominent vendors, including Tyson Foods, Land O’Lakes, and General Mills Food Service, which play a crucial role in supplying public school kitchens. Angie Ferguson, the Land O’Lakes Southeast K12 Sales Manager, emphasized the importance of getting honest feedback from the students. She stated that it is essential to ensure that the products meet the students' preferences and that their true thoughts are taken into account. This collaborative effort between the vendors and the school nutrition team helps in creating a menu that the students will love.For example, during the festival, students would try different products and provide immediate feedback. If they found a particular item to their liking, it would give the vendors confidence in continuing to supply that item. On the other hand, if there were any concerns or suggestions, the vendors could address them promptly, leading to continuous improvement in the quality of the food offered.

Student Empowerment through Scorecards

School officials highlighted the significance of scorecards in empowering students. When students rate the food on scorecards, they feel a sense of ownership and responsibility. It allows them to have a direct impact on the menu decisions. As they rate the food, they are able to express their preferences and give valuable feedback.This process not only helps in shaping the menu but also builds a stronger connection between the students and the school nutrition team. It shows that the school is committed to providing them with food that they enjoy and that their voices matter. When the students see their favorite items on the menu and experience the satisfaction of having their input considered, it creates a positive dining experience for them.