<p> Boondall State School – ‘Friday Fresh Menu’</p><p>Boondall State School has been working with Nutrition Australia Queensland to assist with the development of their fantastic initiative…..the ‘Friday Fresh Menu’. This is a great program which sees a different style of menu offered each Friday compared to the rest of the week. </p><p>The ‘Friday Fresh Menu’ consists of mostly ‘green style’ foods and drinks sold as a weekly meal deal special. Where amber foods are used in the ‘Friday Fresh’ menu, they are always teamed with nutritious green items, or sold in small serves. </p><p>As all meals are the same for the ‘Friday Fresh’ day, it creates a streamlined ordering and preparation system. This approach could also work for schools who are trying to introduce a new ‘greener’ menu item. The new item could be offered as a daily special for a series of weeks and if promoted well and deemed to be popular, could replace a less nutritious amber one on the everyday menu. </p><p>The following are examples of the meal deals on offer at Boondall State School since Term 4 2010. Boondall State School has their main lunch break first and the second is a snack style break. </p><p>FRIDAY 1 First Break: Freshly made spaghetti bolognaise (using lean mince and added vegetables) Small 100% frozen fruit juice cup Second break: Scoop of reduced fat ice cream* cup + fruit (* This is a good example of teaming an amber food with a green to encourage fruit consumption) </p><p>FRIDAY 2 First Break: Chicken skewers (skin free breast from the butchers), Potato salad (prepared on reduced fat dressing and with added vegies) Bottle of low fat milk Second break: Small slice of reduced fat carrot cake FRIDAY 3 First Break: Ravioli with tomato based pasta sauce and veggie sticks Bottle of low fat milk Second Break: Fruit salad </p><p>FRIDAY 4 First Break: Chicken burgers (lean chicken breast + salad) Small 100% frozen juice cup Second Break: Fruit smoothies (reduced fat milk, fruit and yoghurt) FRIDAY 5 First Break: Pasta salad with tuna or reduced fat cheese Bottle of low fat milk Second Break: Small serve of high fibre oat slice </p><p>FRIDAY 6 First Break: ‘All day breakfast’ A brekkie burger (lean ham + low fat cheese + tomato) Small 100% orange juice Second Break: Peaches Reduced fat yogurt and natural muesli</p><p>FRIDAY 7 First Break: Chicken & Salad wraps Bottle of low fat milk Second Break: Frozen fruit (grapes, pineapple)</p><p>FRIDAY 8 First Break: Sushi- chicken teriyaki or tuna 100% frozen fruit juice cup Second Break: Watermelon balls</p><p>What about profitability? The ‘Friday Fresh’ team, on average prepares food for about 200 to 220 customers (including 20 staff members) and 100 drinks and 100 snacks. The menu has been in place for just over a year and the organisers are thrilled that 50% of the takings are retained as profit. What a fantastic result! </p><p>TRIM: 11/165531</p>