American Egg Board launches new Eggs in Schools website

Resources include recipes, creative menu ideas, success stories and nutrition information.

Krissa Welshans 1, Feedstuffs Editor

July 7, 2016

2 Min Read
American Egg Board launches new Eggs in Schools website

School nutrition professionals serve more than 30 million children each day, and many students eat more than one meal at school. As such, America’s egg farmers recently launched a new website to help fit eggs into school nutrition programs. Powered by the American Egg Board (AEB), a new Eggs in Schools website provides resources promoting the nutritional value and cost-saving benefits of serving eggs in schools.


The website compiles all of the information school nutrition programs might need to include eggs in school meals. Fun and fresh content includes ready-to-use school recipes, creative menu ideas, success stories, nutrition information and much more. There are recipes and ideas for sandwiches, salads, wraps and breakfasts designed by and specifically for school nutrition professionals.

The new online resource helps schools create protein-rich meals using eggs. Pinterest and Twitter links also help connect the school nutrition community so it can better share unique ideas or learn about special promotions.

“Students who have eaten a satisfying, protein-rich meal are better able to concentrate in the classroom,” said John Howeth, senior vice president of foodservice and egg product marketing for the American Egg Board. “However, they also crave variety and great flavor. The generation coming up is filled with young ‘foodies.’ We have ideas that fit within school nutritional guidelines that are also fun and trendy to speak to the kids’ interests.”

Why eggs?

AEB explained that eggs serve as an affordable protein that works as a meat alternative. Supplying 6 g of high-quality protein (per large egg) at a low cost, eggs can play a role in nutritious meals that help schools control expenses to stay within federal reimbursement rates. Eggs are available in fresh, refrigerated liquid, frozen or specialty prepared forms, such as hard-boiled eggs that are just as easy to serve in the classroom as in the cafeteria.

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