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Inspiring School Foodservice Professionals With Beef Recipe Ideation for the School Year Ahead

The Pennsylvania Beef Council (PBC) recently had the opportunity to engage with school foodservice professionals who serve within the Unionville-Chadds Ford School District located in Kennett Square, PA, during an all-staff training held prior to the kickoff of the school year.

Staff got hands-on during a recipe ideation session led by Executive Chef Barry Crumlich, PA Governor’s Residence. Chef Barry led staff through a baked ziti recipe concept that utilized locally produced Ground Beef and tomato sauce. The recipe will be prepared and served to students during Farm to School month in October. PBC staff were also on-hand to showcase the nutrient profile of beef, as well as answer any questions that staff had surrounding beef. Beef continues to be an important part of a healthy diet for kids and an essential component of healthy school meals.

Devon Sundberg, MDA, RD, LDN, Foodservice Supervisor at Unionville-Chadds Ford School District shared, “Farm to School is one of our department’s most important initiatives, particularly in light of the rich agricultural history of the Unionville-Chadds Ford area. We are so excited to have partnered with the Beef Council and Chef Barry to learn new ways to properly use the local beef and local tomato sauce that we are so lucky to have available this school year! It was an educational and invigorating day for our entire staff!”

Helping growing kids get all the essential nutrients they need for optimal health while still meeting the requirements for healthy school meal patterns is not always an easy task, but beef offers kids a high-quality source of protein, along with 9 other essential nutrients. To learn more about beef’s versatility and nutrient profile visit

The Beef Checkoff Program was established as part of the 1985 Farm Bill. The checkoff assesses $1 per head on the sale of live domestic and imported cattle, in addition to a comparable assessment on imported beef and beef products. States may retain up to 50 cents on the dollar and forward the other 50 cents per head to the Cattlemen’s Beef Promotion and Research Board, which administers the national checkoff program, subject to USDA approval. Internal links within this document are funded and maintained by the Beef Checkoff.  All other outgoing links are to websites maintained by third parties.