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Washington School Nutrition Association

Introducing
Washington School Nutrition Association

Washington’s potato farm families have long been supporters of WSNA efforts – we’ve been platinum sponsors for 10 years! And these farm families across the state agree that their mission agrees with that of WSNA – We Feed Kids.

The Potato Commission has created a variety of materials and information to help School Nutrition Directors in the very important work that you do. Look below on this page for videos, presentations, recipes , nutrition specifics and information about how and where Washington potatoes grow.

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WSNA Annual State Conference

CELEBRATE GOOD TIMES

This year, we will be at Spokane Convention Center for WSNA Annual State Conference, where we learn new things and collaborate with our industry partners and friends.

School Resource Guide

This kit gives you an overview of the many benefits, uses and forms of processed Washington potato products.

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Dealing with Food Shortages

Food Shortage Guide

Download a PDF on managing food shortage.

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My mission

To work with Child Nutrition Professionals to develop and implement standardized recipes, create USDA compliant menus, and provide nutrition and culinary focused trainings. View my Recipes Below or visit my site to learn more

Barbeque Pulled Pork French Fries

Presented by Chef Brenda

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Potatoes Wedge with Campfire Sauce

Presented by Chef Brenda

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Tots with Spicy Gochujang Mayo

Presented by Chef Brenda

Watch Video

Kid Friendly Potato Ideas

Presented by Chef Brenda

Watch Video

  • 01
    Barbeque Pulled Pork French Fries
  • 02
    Potatoes Wedge with Campfire Sauce
  • 03
    Tots with Spicy Gochujang Mayo
  • 04
    Kid Friendly Potato Ideas
  • Encouraging school foodservice operators to use more poatoes

    As America’s Favorite Vegetable, potatoes can help provide students with the nutrients and energy they need to do their best during the school day. That’s why it’s important to remind school foodservice operators that potatoes are not only delicious, but also cost-effective and a nutritious addition to the school menu.

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  • Managing Food Shortages Using a Flex-Menu

    Chef Wattles, RDN, is a veteran consultant in child nutrition programs, She is a trainer for the Institute of child Nutrition’s Healthy Cuisine for Kids program and serves on the School Nutrition Association’s National Chef Task Force. She is also a regular consultant to the Washington State Potato Commission for their programs WE FEED KIDS.

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School Nutrition Recipe