Successful USDA-reimbursable snack programs often tap these four trends.
from Erik Peterson, policy director, Afterschool Alliance
Fresh is Best
“Fresh fruit and vegetables are still a great way to go, particularly those that are less perishable. Locally grown fruits and veggies can be less expensive, and both rural and urban programs are growing their own produce: cherry tomatoes, carrots and strawberries for snack programs.
Healthier Snack Packs
“Packaged snacks like chewy granola bars that have been reformulated to include more whole grains, less sugar and less sodium are popular.”
“Yogurt, single serve hummus, rice cakes, dried fruit, nuts, whole grain crackers and bars, low-fat cheese, pre-bagged sliced apples, grapes or pineapple are no longer new, but continue to be talked about by after school providers.”
Snacking and Teaching
“Student gardening, shopping and cooking initiatives can be used to teach children food shopping, preparation and nutrition label use.”