BOOK RELEASE: LUNCH MONEY by Kate Adamick NEWScfa_LogoBW
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COOK FOR AMERICA® 



FOR IMMEDIATE RELEASE                                                                            
CONTACT:  info@cookforamerica.com        
                                                            
Lunch Money:
Serving Healthy School Food in a Sick Economy

By Kate Adamick


LMCOVER250From nationally renowned school food reform expert and Cook for America® co-founder Kate Adamick comes this timely book dispelling the myth that school food reform is cost prohibitive.  Touted by such food systems leaders as Marion Nestle, Mark Bittman, Jamie Oliver, and Jan Poppendieck, and praised by leaders in the education and school food arenas, LUNCH MONEY:  SERVING HEALTHY SCHOOL FOOD IN A SICK ECONOMY (Cook for America®; ISBN: 978-0-9848722-1-3; $19.95; 180 pages) provides effective money-saving and revenue-generating tools for use in any school kitchen or cafeteria.  Included in this practical how-to book are examples, diagrams, charts, and worksheets that unlock the financial secrets to scratch-cooking in the school food environment and prove that a penny saved is much more than a penny earned.  Through both wit and wisdom, Adamick demonstrates how school food can be transformed from a problem into a solution to the childhood obesity epidemic, which serves as a reminder that learning doesn’t stop at the cafeteria door.
 CLICK TO ORDER LUNCH MONEY
 
  Proceeds from the sale of this book will be donated to Children’s Health Foundation.




PRAISE FOR LUNCH MONEY

“Kate Adamick is my go-to guru for tough-minded practical advice about school food. . . . This book is a must for anyone who works with school food as well as parents who care what their kids eat in school.” MARION NESTLE, Professor of Nutrition, Food Studies, and Public Health at New York University and author of What to Eat and Food Politics
 

“Ever since childhood obesity put improving the quality of school food on the national agenda, the conventional wisdom has been that fresh preparation on site — ‘scratch cooking’ — is too expensive to consider. In this remarkable book, Kate Adamick has effectively retired that myth. . . . Every food service director and school food reformer in America should read this book.” JANET POPPENDIECK, Professor of Sociology, Hunter College (CUNY), and author of Free for All: Fixing School Food in America
 
“With her intimate knowledge of the system, Kate Adamick demonstrates that the solutions to the school lunch issue can be tackled by regular people, as long as we have the will to change.” MARK BITTMAN, New York Times columnist and author of How to Cook Everything
 
“I love what Kate does in her brilliant work. She’s a true ambassador for sustainable change that can be achieved if people really want it. She’s inspirational, no-nonsense and realistic.” JAMIE OLIVER, Chef, author, and founder of Jamie Oliver’s Food Revolution
 
“ . . . I was pleasantly surprised by how effective the tools in Lunch Money are . . . . The lunch money lessons learned enabled our school nutrition program to move forward from 90% processed menu items to 90% scratch cooking within 2 years and, most important, we are operating at a net profit. . . . ” KATHY DELTONTO, RE-1J Nutrition Service Director, Montrose, Colorado


“Lunch Money answers the daunting question of how to get healthy food within hands reach of America’s public school students at an affordable price and elevates the status of the ‘lunch lady’ to the Lunch Teacher™ . . . . ” DENNIS VAN ROEKEL, President, National Education Association

“Adamick proves that with a few smart choices, school food service managers don’t have to choose between healthy kids and a healthy bottom line.” CURT ELLIS, Executive Director, FoodCorps, and Filmmaker, King Corn
 
“[Adamick’s] belief that school food is not the problem, but the solution, is the right step, in the right direction, at the right time. . . .  DONNA WEST, Child Nutrition Manager, Brownwood Elementary, Scottsboro, Alabama

 


TABLE OF CONTENTS

PART I: ENTRÉE

PART II: ALL THAT MATTERS

Food Matters
Student Matters
Money Matters


PART III: MONEY PROBLEMS
Sweet Dough
Milk Moolah
Commodity Cash Cow
Bean Counting
Produce Loot
Choice Cuts
Packaging Pennies
Fork It Over

Taking Stock
Waste Not, Want Not
Big Breakfast Bucks
Time is Money

PART IV: SHOW ME THE MONEY
Case Study: A Simulated School Food Treasure Hunt

PART V: TOOLS OF THE TRADE
Worksheet #1: A Getting Started Checklist
Worksheet #2: A Penny Saved is a Penny Earned
Worksheet #3: Sweet Dough
Worksheet #4: Milk Moolah
Worksheet #5: Bean Counting
Worksheet #6: Fork It Over
Worksheet #7: Big Breakfast Bucks
Worksheet #8: Cycle Menu Planning Calendar
Worksheet #9: Inventory on Hand Record
Worksheet #10: Inventory Use Record
Worksheet #11: Understanding Trim Loss
Worksheet #12: Understanding Yield Percentage
Diagram #1: Simple Salad Bar Layout
Diagram #2: Complex Salad Bar Layout
Diagram #3: Flow of Service Diagram
Diagram #4: Alternative Flow of Service Diagram

PART VI: SECOND HELPINGS
Resources: Recommended Books, Websites, and Films

PART VII: NO RESERVATIONS

 



AUTHOR BIO

Kate Adamick is a food systems consultant and co-founder of Cook for America®, which provides concentrated and comprehensive culinary training to transform school food service personnel into skilled and passionate school Lunch Teachers.  Through both Cook for America® and her firm, Food Systems Solutions® LLC, Adamick has helped hundreds of schools throughout the United States transform their cafeterias into scratch-cooking operations.
 
Adamick, an attorney and classically trained professional chef, specializes in integrating operational changes, site-based programming, and public-private partnerships to create healthful institutional meal programs and to support local and sustainable agriculture systems.  She has worked with school districts, hospitals, retirement communities, and foundations across the United States. 
 
Adamick is a frequent speaker on institutional food systems, sustainable agriculture, childhood obesity issues, and the economics of school food reform.




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