News Archive

Eat More Greens By Deb Glasser, MS, RD

SNP works hard to promote “Eat More Greens”. We wear it on our T-shirts, we incorporate greens into our menus, and we build several nutrition events around this mission (i.e. Epic Green Smoothie, Epic Green Hummus).

But Why? What’s so important about eating green vegetables?

Dark green leafy vegetables such as kale, spinach, and arugula are bursting with healthful nutrients. Greens are packed with vitamins A, C, E, and K, minerals including calcium and potassium and they’re high in fiber. Greens also contain an abundance of powerful phytochemicals that help maintain immune health, good vision and can decrease cholesterol levels. Dietary guidelines... [more]

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Reflection Time: Good Stuff By Deb Glasser, MS, RD

It’s been an action-packed year, filled with all the events, emotions, triumphs, and tribulations one might expect given our current climate.

We completed our corporate video ( or at the top of our website) in hopes of giving both our current and potential clients, students, and their families a sense of what SNP’s mission is as well as providing a glimpse into our day to day processes in preparing and transporting school meals to schools throughout southern California. It was an exciting and rewarding project.

“A Chef Walks Into a Cafeteria…”, our soon to be released cookbook was written, photographed and... [more]

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Chattin' with Chef Louis By Deb Glasser, MS, RD

Executive Sous Chef Louis Martinez spent hours upon hours watching Frugal Gourmet as a kid and running to his local library to scour cook books searching for recipes he could handle at age 8. A couple of decades later, he’s knee deep in creating and developing recipes for SNP and was instrumental in the production of SNP’s soon-to-be-released cookbook “A Chef Walks into A Cafeteria…”.

I had an opportunity to tear him away from his kitchen duties and interview him. He’s a surprising person and funny.

Deb Glasser: Where’d you get your start?

Louis Martinez: My mom’s kitchen and... [more]

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Epic Green Hummus By Deb Glasser, MS, RD

It’s nearly October (gasp!) and most of us have settled into the routine of the “new” school year: the early morning wakeups, homework schedules, and hustle and bustle of fall activity. Here at SNP, driver routes have been finalized, new items developed by our chefs are popping up on our menus, and nutrition special events are being scheduled.

There are many things that set SNP apart from other school lunch caterers. Certainly, our food is always fresh, nutritious and delicious. Yes, its prepared from scratch. Of course, it meets the NSLP guidelines.

However, at SNP we try to... [more]

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Back to School Together By Deb Glasser, MS, RD

Each year, sometime during the first week of August, the entire SNP team meets to review, revise, revitalize, and strategize for the upcoming school year. For many on the team, it’s also a chance to reconnect with friends after summer break and for others it’s the first chance to connect a face to a name.

When we convene, sometimes, an employee is recognized for reaching a milestone employment anniversary. That happened a few weeks ago except it wasn’t just one employee, it was three of us who celebrated five-year anniversaries with SNP. Us. Myself included. I started... [more]

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End of the School Year Prose

The 2017 school year reaches a close

And with that comes this reflective prose

We are grateful as ever for our students and schools

Working diligently to comply with the Smart Snacks rules

Our fantastic state of the art kitchen was put to the test

Producing new menu items which were met with success

Nachos, calzones, and chicken pot pie

Cuban sandwiches, turkey meatloaf, and some innovative sides

The Alphabet Produce Train visited some sites

While others sampled Green Smoothies to their delight

The SNP video made its debut

Showcasing the talent and all that we do

Summer is upon us, now go out and play

We’ll catch our... [more]

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USDA's Commitment to School Meals

Sonny Perdue, Secretary of Agriculture announced yesterday in a memo titled USDA Commitment to School Meals that the USDA would offer some flexibility to schools across the nation who have “worked diligently to overcome operational challenges”. Meant to assist schools who participate in the NSLP, the proclamation of this easement in menu planning intends to help with providing “nutritious and appealing meals and encourage student participation in the meal programs”.


  • USDA will begin the regulatory process of offering schools additional options to serving 100 percent whole grains and will continue to provide States the authority... [more]
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Lights, Camera, Action

The SNP team covets the relationships we have with our schools' administrators, teachers, students, and their parents. We work hard to provide students with fresh, delicious, compliant meals are regularly asked about both our processes and the parameters of the National School Lunch Program. 

We thought it woule be beneficial (and fun!) to provide our clients with an informative (and fun!) video deconstructing the complicated nature of school lunch and offering a glimpse into our central kitchen. SNP is committed to scratch cooking using quality ingredients and we hope the video offers some insight into how we... [more]

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Menu Planning Cycle

We are often asked about our menu planning process. How do we manage to provide our students with healthy, innovative, and delicious school menus? It's a cyclical process that involves careful planning, execution, evaluation, & modification. 

First, we plan

SNP's combination of culinary expertise and nutrition knowledge is used to create cycle menus that incorporate numerous exciting flavors. Our chefs take into consideration MANY factors that ultimately affect the menu. Quality, cost, and availability of ingredients is paramount when planning. Menus are seasonal and weather patterns impact what is available from our growers and suppliers. For example, this... [more]

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Reconnecting in the New Year!

Take a look at SNP’s January menus and you might notice new items making an appearance. January’s weather calls for comfort food and we’ve created several fantastic lunches to keep our students cozy and warm during these “cold” winter months. My three favorites (in no particular order):

Turkey Meatloaf, made from scratch, served with mashed potatoes and gravy. A healthier take on this diner classic, the turkey is well seasoned, hand formed in individual portions and baked to perfection. And mashed potatoes and gravy? Who doesn’t love ‘em?

Citrus Chicken with Brown Rice and veggies is destined to... [more]

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Holiday Time

Holiday Traditions

We are grateful for the support and dedication of our clients and vendors. Each year SNP puts together a holiday gift to express our appreciation. In past years, we’ve done, cookies, cakes, soup mixes, and this year we made granola. Here's the recipe and a glimpse of Chef Louis crafting our SNP Holiday Granola (which is so amazing, it just might be our new holiday tradition).

Wishing all of our SNP friends a happy, healthy, and delicious 2017

SNP... [more]

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Magnificent Meatless Menu By Deb Glasser, MS, RD

Over the summer my daughter met and fell in love with a cow. In that moment, she swore off eating beef “forever”. I gave it a month. Well, it is November and she has yet to go back on the promise she made to herself.  While the rest of us cut into juicy rib-eyes, she opts instead for a turkey burger or grilled chicken breast. I applaud and support her ethical convictions and tell her frequently.

Many of the students we feed do not eat any meat or simply prefer a meatless meal on occasion.

We proudly offer... [more]

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Back to School! By Deb Glasser, MS, RD

There’s no tiptoeing into the school year.

It’s like going for a swim in the Pacific Ocean: hold your breath, close your eyes, and dive in.

Once you catch your breath and wipe the salt water from your eyes, there’s that wonderful moment that hits you.  You take it all in and remember how delightful it is to just float in the ocean. Sure, there are waves. But those always pass. And the sheer joy of the salty beach air, soft sand and tranquil blue water resonates.

The SNP team has dived right into the 2016-2017 school year.

 Our kitchen is bustling and the... [more]

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It's Here! By Deb Glasser, MS, RD

It’s here!

We’ve been waiting with baited breath to tell everyone our little secret. Okay, it’s not “little”. It’s actually a 10,000 square foot secret and houses our new command center including a state-of-the-art kitchen facility and our corporate offices. And we are excited to put it to work.

The last nine months have been spent transforming an empty shell of a warehouse into a modern commissary kitchen with the capacity to produce thirty thousand meals per day and to service schools throughout all of Los Angeles and Orange Counties. One of only several kitchens this size built in Los Angeles in... [more]

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All Aboard! By Deb Glasser, MS, RD

The Alphabet Produce Train has officially pulled out of the station and the SNP train crew is elated! We have worked tirelessly to produce this year’s event, designing and engineering an old fashion steam engine replica complete with fruit and vegetable details AND creating a menu that highlights 26 amazing fruits and vegetables. The Alphabet Produce Train (APT), SNP’s premiere nutrition special event, is a train themed salad bar. Students are served salads that include items from every letter of the alphabet, serving as a nutrition platform by encouraging fruit and vegetable consumption. Our students get to “board the train”... [more]

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New Dietary Guidelines and the Lunch Tray By Deb Glasser, MS, RD

The rain is here (aloha, El Nino) and so are the 2015-2020 Dietary Guidelines. Released every five years, the Guidelines help shape what Americans eat (or at least are “supposed” to eat) over the next five years by informing “the development of Federal food, nutrition, and health policies and programs”. The Guidelines are particularly important to the school nutrition community because they will undoubtedly influence the National School Lunch Program (NSLP) and the reauthorization of the Health and Hunger Free Kids Act (HHFKA), happening any day.

So, what do these Guidelines say? What are we “supposed” to eat? What are we... [more]

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Holiday Musings BY DEB GLASSER, MS, RD

With only a few weeks left of 2015 (yikes!) the SNP chefs and crew are busy preparing holiday feasts for the students, faculty, and administration at our schools. Amidst the hustle and bustle of it all I had the chance to sneak into the kitchens and ask our staff to take a moment and reflect on what the holidays look like, feel like, and taste like for them. The responses, mostly family centered, reminded me that SNP is one big family with a one common goal. Everything we do is to ensure the students we feed are happy and getting... [more]

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When a chill in the air calls for chili...BY DEB GLASSER, MS, RD

Halloween has come and gone and Thanksgiving is right around the corner. There’s a chill in the air and our students are “bundled up” as they make their way to school (Note: as a girl who spent the first 17 years of my life in Chicago, I feel compelled to use quotes around bundled up-we are in Southern California after all).  Venture into any of the SNP kitchens and the season is reflected in our menus.  At many of our schools we are now serving chicken noodle soup, grilled cheese sandwiches with tomato soup, as well as hearty stews.

The SNP... [more]

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Procuring the talents of Executive Sous Chef Luis and our fantastic kitchen staff, SNP has created, prepared and served our signature “Epic Green Smoothie” to over 4000 students since the start of this school year. That’s right. 4000 students have sipped their greens…and liked them!

Staying true to the SNP mission of providing nutritious and delicious food to our students, we embarked on a nutrition mini mission to create a delicious nutrient packed green smoothie for our students to sample. We wanted to “prove” to them how delicious green can be (while simultaneously packing a nutritious vegetable punch).

Mission accomplished. Thousands... [more]

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What I Did on My Summer Vacation By Deb Glasser, MS, RD

First day of school? Cue the requisite “What I Did on My Summer Vacation” project. For my second grader, this took the shape of a paper cut out of over-sized sunglasses with instruction to write a favorite summer experience on each lens. She wrote of our family trip to the Midwest to see grandparents (chock-full of fireflies and thunderstorms-both of which are anomalies to my California girls) and on the other lens, she gushed about her experience at science camp and the solar system project she tackled. Her excitement over the moon specifically was palpable.

With the knowledge that our R... [more]

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A Pinch of Scratch is a Dash of Home By Sarah Lippman, Dietetic Intern


Did you hear that School Nutrition Plus is serving up meals cooked from scratch? We are very excited about it, and have found that scratch cooking is highly valuable in our mission to provide healthy, delicious, and nutritious meals for our students.  Some students are even saying that the food we serve “tastes like home.”


Scratch cooking provides endless benefits in the form of a home cooked experience. 


For starters, our students are constantly introduced to new foods and flavor profiles


Chef Louis: Here, try my homemade Ravioli…

Kids: No way!

Chef Louis: But it’s like inside out pizza!

Kids: Hooray!


Sounds like fun, right?  Getting children... [more]

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All Aboard the Alphabet Produce Train!

La Canada Elementary Schools and SNP just finished their annual Alphabet Produce Train salad bar event featuring vegetables and fruit from every letter of the alphabet.  The students were excited to participate and the day was a resounding success.  “Can we do this again tomorrow?” asked a 5th grader. 

First things first, and because this is by far the most popular FAQ…

Q: “What’s “X”? 

A: Why  Xtra Fancy Squash of course! 

This year we were thrilled to be featuring a blend of roasted and raw veggies and fresh and dried fruit on our salad bar.  Particularly scrumptious thanks to SNP Executive Sous Chef... [more]

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6424 Clara Street
Bell Gardens, CA 90201

Phone: 323-984-7712
Fax: 818-475-5371


Please contact us with any questions or comments. If you are interested in employment with SNP, please email inquiry to the address above.

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