Description: PB&Js have been a school lunch staple for generations—and at most schools they still are. The star ingredient, peanut butter, is nutritious, affordable, shelf stable and tasty. But food allergy concerns are a barrier to schools using more peanuts. Tapping into our recent Summer School Nutrition Summit, we’ll discuss the latest trends, what's on the minds of school nutrition leaders and how schools can serve peanuts while keeping students with allergies safe. We’ll hear from Amy Carroll of Lee County, FL Schools whose district brought peanut butter back to the menu after almost 20 years, Marlon Gordon of Nxt Gen Network, child nutrition chef Rebecca Polson, Leslie Wagner of Southern Peanut Growers and Texas peanut grower Lexi Floyd. 

For more resources on Peanuts in Schools: 

• PeanutsinSchools.org 
• Bringing Back the Peanut: Peanut Allergy Community Guide  
• https://peanutbutterlovers.com/about-spg/   
• National Peanut Board School Recipes  
• Instead of Peanut Free Be Allergen Aware 
• Guidelines on Managing Food Allergies in Schools 
• School Nutrition Association Food Allergy Resource Center 

 For articles on peanuts in schools: 

• School Nutrition Pros Now Have a Peanut Power Toolkit  
• Plan, Don’t Ban article from School Nutrition Magazine 
• How to be Fearless About Food Allergies in Schools 
• Making School Breakfast Cool (and Safer): Adopting Top Trends & Managing Food Allergens  
• Peanuts in Schools: How Peanuts Can Help Meet Today’s Challenges and Why They Belong on K-12 Menus  
• How Peanuts can fit in School Nutrition  
• Making Healthy Choices in the School Lunch Line  
• School Recipes that Deliver on Taste and Nutrition 

 Sources: 

• Wang J., B. T. (2018). The Allergist's Role in Anaphylaxis and Food Allergy Management in the School and Childcare Setting. JACI-In Practice, 427-435.  
• CDC: Managing Food Allergies in School