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APS Nutrition Services

Atlanta Public Schools’ Chew Crew brings Student Voice to Nutrition Services

by Thomas Scott
written by Thomas Scott

By: Cherie Moore

Atlanta Public Schools (APS) Nutrition Services invited 83 students from 10 schools across the district in December, to participate in the Chew Crew Student Menu Focus Group at Mercedes-Benz Stadium. This exciting event brought together a diverse group of students, selected by their principals for their valuable input and enthusiasm for school meals.

“We’re changing school nutrition to give our youth meals that not only inspire with delicious flavors and exciting options, but also provide the high-quality nutrition they deserve to grow, learn, and thrive,” Executive Chef Aaron Bradford explained.

Executive Chef Aaron Bradford serving kale salad samples to students.

The Chew Crew provides students with a unique opportunity to influence the development of school menus. During the event, students toured Mercedes-Benz Stadium, engaging in a STEAM culinary experience, and then enjoyed a delicious menu sample tasting based on their grade level.

“When we get feedback from students on menu concepts and food preferences, it provides us with a foundation for all our menus,” said Susan Stone, Senior Director of Nutrition Support for APS Nutrition Services. “Taste testing with students is not only fun, but crucial to building a successful nutrition program.”

The Chew Crew aims to:

  • Create nutritious and diverse menus that reflect the vibrant cultural tapestry of the Atlanta community.
  • Empower students to play a key role in selecting the food items offered in their school meal programs.
  • Expose students to new foods and flavors, broadening their culinary horizons.
Maynard Jackson High School Students joined the Chew Crew Student Menu Focus Group.

Students in 4th-7th and 10th-11th grades, including members of the Student Wellness Ambassador program, provided valuable feedback on a variety of menu items.

  • Elementary students sampled Apple Cinnamon Toast, Pancake Stacker Sandwiches, Apple Pie Oatmeal for breakfast, and Crispy Potato Chicken Bowls, Pepperoni Calzone, Cheese Calzone, and Kale Salad for lunch.
  • Middle and high school students enjoyed Apple Cinnamon Toast, Pancake Stacker Sandwiches, and Apple Pie Oatmeal for breakfast, and Dominican Pica Chicken, Chicken Gumbo, Korean Beef Noodles Bowls, and Kale Salad for lunch.

“Studies show that school meals help to improve student learning,” says Linda Ankner, Registered Dietician with APS Nutrition Services. “But, if the students don’t like what they see in the cafeteria, they won’t choose to eat with us. By giving the students a voice in what we serve, we ensure that we can provide meals they will enjoy.”

Student feedback gathered during the Chew Crew will be carefully considered as Nutrition Services develops new and exciting menu options for the upcoming semesters, helping to ensure that the Nutrition Services department offers delicious and appealing meals that students love.

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APS Nutrition Services debuts renovated workspace for transition to in-house service

by Thomas Scott
written by Thomas Scott

Atlanta Public Schools is going all-in on its transition to bringing Nutrition Services fully in-house and celebrated bringing the entire department under one roof with a ribbon-cutting ceremony at Phoenix Academy.

“The district made a very strategic decision to be more student-focused, and respond quicker to the needs of the community and the students,” APS senior executive director of child nutrition services Eric Bankhead said. “When they made the decision to go self-operational, we needed a space that could house our new department. The excitement here is for the new space, new opportunities, a new start, and we’re looking forward to the 2024-25 school year.”

The workspace for APS Nutrition Services on the backside of Phoenix Academy went through a complete transformation. APS nutrition equipment and warehouse manager Anisa Bradford gave the department a complete makeover with new artwork along the walls, a collaborative design layout, organic design concepts, plenty of natural light and other updates that made the new workspace more inviting for employees.

“Before, it was kind of drab,” Bradford said. “Studies show that in our schools, when we bring in natural light you get a better learning environment, and it works the same for the workplace too. Employees want to feel engaged. They want to come to work. They want to participate. And we need that creativity.”

The APS Nutrition Services department also now has its own training rooms, collaborative spaces, huddle rooms, Mimio smartboards, and IT suites all in one location. The cubicle walls were lowered to reduce isolation, and the adjustable desks can be raised giving employees the option to stretch their legs while they work.

  • APS senior executive director of child nutrition services Eric Bankhead introduces the new APS Nutrition Services Department workspace.
  • APS senior executive director of child nutrition services Eric Bankhead cuts the ribbon for the new APS Nutrition Services Department workspace.
  • APS nutrition equipment and warehouse manager Anisa Bradford gives a tour of the new workspace.

“We’ve had people broken up between two different offices trying to move between them, work out plans, and try to be creative and do things like that,” Bankhead said. “Anisa Bradford did an amazing job to make it collaborative. This helps when you’re talking about brainstorming on menus or different events.”

APS Nutrition Services employees who got a first look at their new workspace were impressed with the new layout and seemed eager to see all the new offerings available to them.

“The design, it’s different than what I normally do,” Bradford said. “I normally focus strictly on the kitchen. But this time, I got to bring in how I would want to see a workplace and bring my passion for art. It was just an exciting opportunity.”

“Those who have seen this space before, it’s sort of like a phoenix,” she added. “You know, after the ashes and there’s this transformation. I just think they feel enthusiastic about what is to come.”

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