Fresh Snack Program: Menu Guidelines
These snack menu and ingredients guidelines have been created to assist the planning and recipe creation of Fresh Snacks. In general, snacks simply consist of raw fruits and vegetables.
1. Fresh Snacks are ‘Whole Food’ – Ingredients are not processed or minimally processed into an easily recognizable food with just a few ingredients. Most snacks include one fruit and one vegetable served plain and raw, selected to go well together and prepared in bite sized pieces.
2. Fresh Snacks Avoid Common Allergens -These include nuts, eggs, dairy, and gluten. A list of allergies from all three schools will be provided, and any time a known allergen is used it must be obviously visible so that a student with an allergy will be aware to not eat that part of snack. If it is not visible, we will label the snack being sent to each school with an ingredients list.
3. Fresh Snacks Do Not Contain Highly Processed Sugar – This includes synthetic sweeteners such as splenda, synthetic maple syrup or high fructose corn syrup. Our snacks should not contain honey or any animal products. (Fresh Snacks are 100% plant based). Real maple syrup can be used in small quantities. White sugar should be avoided. Most of our snacks don’t need any sweetener at all since whole, fresh foods are naturally tasty.
4. Fresh Snacks Are Very Low Sodium – Most snacks will not have any salt added. An exception to this is the possibility of serving brine fermented vegetables such as dilly green beans or pickled radishes.
5. Fresh Snack Is As Local, Fresh, and Organic As Possible - To give you an idea of how we are doing, this year, our snacks have been completely local until December, when we started serving citrus occasionally. The snacks have been over half organic as well.
6. Fresh Snack is Food-Safety Compliant
please email snackmanager@gmail.com with questions or comments
1. Fresh Snacks are ‘Whole Food’ – Ingredients are not processed or minimally processed into an easily recognizable food with just a few ingredients. Most snacks include one fruit and one vegetable served plain and raw, selected to go well together and prepared in bite sized pieces.
2. Fresh Snacks Avoid Common Allergens -These include nuts, eggs, dairy, and gluten. A list of allergies from all three schools will be provided, and any time a known allergen is used it must be obviously visible so that a student with an allergy will be aware to not eat that part of snack. If it is not visible, we will label the snack being sent to each school with an ingredients list.
3. Fresh Snacks Do Not Contain Highly Processed Sugar – This includes synthetic sweeteners such as splenda, synthetic maple syrup or high fructose corn syrup. Our snacks should not contain honey or any animal products. (Fresh Snacks are 100% plant based). Real maple syrup can be used in small quantities. White sugar should be avoided. Most of our snacks don’t need any sweetener at all since whole, fresh foods are naturally tasty.
4. Fresh Snacks Are Very Low Sodium – Most snacks will not have any salt added. An exception to this is the possibility of serving brine fermented vegetables such as dilly green beans or pickled radishes.
5. Fresh Snack Is As Local, Fresh, and Organic As Possible - To give you an idea of how we are doing, this year, our snacks have been completely local until December, when we started serving citrus occasionally. The snacks have been over half organic as well.
6. Fresh Snack is Food-Safety Compliant
please email snackmanager@gmail.com with questions or comments