New York City Public Schools serves more than 900,000 meals every day. Behind this impressive number is a deep commitment to nourishing students with meals that are not only nutritious but also culturally relevant, planet-friendly and student-approved.
In 2024, the National Peanut Board had the opportunity to support NYCPS’s Office of Food and Nutrition Services (OFNS) in developing and testing new plant-powered recipes that met the district’s goals for health, sustainability, and appeal. The collaboration brought together chefs, dietitians, students, and menu managers to create dishes that were as thoughtful as they were tasty.
The Recipe for Success
Recipe development at NYCPS starts with a clear vision:
- Introduce new ingredients
- Celebrate cultural foodways
- Support local agriculture
- Reflect evolving food trends
- Make meals fun and memorable for students
From there, the OFNS team considers a wide range of practical and policy-driven requirements—everything from cross-contamination protocols and labor needs to NYC’s strict food policy and prohibited ingredients list. Each new dish must also align with USDA meal pattern contributions.
Putting Peanuts to the Test
Two peanut-forward recipes were tested:
- Apple Peanut Butter Rollup – a simple, satisfying snack made with a whole-grain wrap, sliced apples, creamy peanut butter, and cinnamon. (Credits: 2 Meat/Meat Alternate, 2 Grains)
- Thai Peanut Sauce – globally inspired dressing featuring peanut butter, soy sauce, garlic, vinegar, and lemon, served with shredded red cabbage. Designed to pair with veggie or chicken nuggets, the sauce adds bold flavor and plant-based protein.
Student Feedback That Fuels Innovation
To gauge student interest, OFNS hosted a taste test at its headquarters, inviting students to try the new recipes and provide candid feedback on flavor and appeal.
The response was encouraging: 61% of participants said they liked the recipes. Based on this positive feedback, OFNS explored the potential for incorporating the Thai Peanut Sauce—paired with veggie or chicken nuggets—into future menu cycles as part of a plant-based option.
While the recipes were not ultimately added to NYCPS’s permanent menu, the project offered valuable insights and affirmed the role of peanuts in delivering flavorful, plant-forward options that meet school nutrition and sustainability goals.
Explore More Resources
From menu inspiration to allergen management, the National Peanut Board is here to support your efforts to safely and confidently serve peanuts in school meals. Visit our Something’s Missing campaign hub to access best practices, school success stories, and training resources. And don’t miss our downloadable School Breakfast Toolkit —packed with strategies, recipes, and marketing materials to help boost breakfast participation.