School nutrition programs continue to expand scratch cooking to improve meal quality, increase menu flexibility, and align with evolving nutrition standards. As USDA advances initiatives such as the Pledge for Healthier School Meals and prepares to implement forthcoming school meal nutrition standards, districts are seeking operational approaches that support both compliance and excellence. Successful implementation, however, requires more than recipes. It demands thoughtful planning, operational efficiency, workforce development, and innovative leadership.

This session will explore the connection between the updated Dietary Guidelines for Americans, emerging school meal regulations, and USDA’s emphasis on recognizing and supporting healthier school meal programs. Presenters will share practical strategies for implementing and sustaining scratch cooking while addressing labor availability, food costs, and operational budgets. Attendees will also learn how districts across the country have transitioned from heat-and-serve meals through phased implementation and, in some cases, the development of "micro central kitchens" to improve recipe consistency, reduce labor burdens, and support production across multiple school sites.

Through implementation frameworks and real-world examples, participants will gain actionable strategies adaptable to districts of varying sizes and resources. Whether beginning a scratch cooking journey, expanding an existing program, or preparing for new standards and USDA initiatives, attendees will leave with practical tools to strengthen culinary operations, build sustainable systems, and advocate for healthier school meals.