Many exciting salad bar intiatives are now underway around the country. What follows are some resources and tools you can adapt for your state's efforts. Please send Joan Atkinson fact sheets, flyers, talking points, powerpoint presentations, training materials and other resources you or your colleagues have developed that fruit and vegetable coordinators and salad bar champions in other states can adapt for their programs.
Alaska's Obesity Prevention and Control Program held three school salad bar trainings. Click on Continue Story to view the training agenda. The state also produced a training video, Alaska Salad Bars in Schools, a Salad Bar Safety Brochure, and Resources for School Food Service Professionals.
The Arizona Department of Health and Arizona Champions for Change developed a two-page flyer that gives a general overview of the Salad Bars to Schools Initiative. The Arizona staff adapted the flyer to promote three salad bar training workshops they are offered in 2011. Click on Continue Story to view Arizona's flyers.
The Fruit and Vegetable Bar Guide, developed by the Iowa Department of Education's Bureau of Nutrition and Health Services, is a great resource that answers many common questions about salad bars.
The State of Minnesota has a Salad Bars to Schools webpage that includes salad bar materials for school food service and donors. The Minnesota Department of Health has posted an artilce on the Let's Move blog, called Minnesota Raising the Bar for School Foods.
The state of Missouri has developed a MOU for schools and districts receiving salad bars. To date, 48 salad bars have been provided to Missouri schools and it all started with the ASPHN salad bar mini-grant! Click on Continue Story to view these resources.
Using ideas from other ASPHN grantees, Ohio developed a salad bar video contest. The guidelines of the contest included using the Ohio Seed to Salad Materials to create a promotional or educational video for students. Over 70 submissions were received from schools across Ohio! View the top videos under Continue Story.
As part of the Washington's SAFE Salad Bar Program, a high school youth team developed recommendations for safe and attractive salad bars. Click on Continue Story to view the recommendations.
Several state agencies in Wisconsin developed a briefing paper to promote using locally-grown produce in school meals. The goal of this memo was to present a consistent message to schools. Click on Continue Story to view the brief.