LIVERPOOL, N.Y. -- There's pulled pork, sweet potato pizza and grilled cheese that never gets soggy. It's the school lunch menu of tomorrow.
"It's no longer the pizza that you used to know, because it’s a lot lower in sodium and it’s a lot higher in the whole grains," said OCM BOCES school dietician Debbie Thrall.
Whole grains, vegetarian, even gluten-free, the annual New York School Nutrition Regional Industry Show is showcasing the newest healthy trends.
"Believe it or not,” said food service director Donna Riviello, “we are starting to see many students choosing healthier options and wanting those healthier options. And they're asking more questions."
But with more local schools offering free lunch and breakfast options for qualified kids, can they afford the healthy options?
"In terms of affordability, it does become more costly to put a meal out that does supply all of the nutritional requirements,” Thrall said.
"Realistically, what you're looking for is items that stay below a $2 threshold, because you only have so much to work with per student,” said Riviello.
And if you're wondering how your kid will be convinced to eat an orange chicken salad bowl when you're still sweet-talking them into broccoli at home, they've got an answer for that, too.
"The key is variety, I think, and just repeating the menu,” said Riviello. “Repeating the item on the menu several times. I've noticed the first time we put something on the menu, it might not go over so well, but repeating it month after month, before you know it, it's their favorite item."
From apples to zucchini, there's something on the table for everyone.