NPB’s Markita Lewis (Right) speaking with attendees
By Markita Lewis, MS, RD
In December, the National Peanut Board served as the top corporate sponsor of the Healthy Kids Collaborative, a Culinary Institute of America initiative focused on advancing school nutrition. The meeting was held Dec. 9–11, 2025, at the CIA Copia campus in Napa, California, and drew more than 70 attendees representing 26 school districts nationwide.
The collaborative brings together school districts and organizations to accelerate innovation and strengthen expertise in K-12 school food, with an emphasis on culinary-driven, healthier meals. NPB was represented by Markita Lewis, MS, RD, marketing and communications manager.
This year’s theme focused on being rooted in community and history. Attendees shared Farm to School success stories and discussed strategies for empowering both staff and students to make healthier food choices. Culinary demonstrations highlighted regional flavors and college dining trends that can be adapted for K-12 menus.
During the Corporate-Operator Member Speed Solutions networking event, participants noted an increase in schools serving peanuts, primarily through peanut butter and jelly sandwiches, along with growing interest in expanded peanut offerings. This created opportunities for NPB to share sourcing options, recipe ideas, and best practices for allergen management.
NPB also shared outcomes from its recipe innovation partnership with Sodexo and the Georgia Department of Education, which resulted in 11 new K-12 recipes, expanded allergen management education resources, and student taste tests across multiple Georgia counties.
The Hands-On Kitchen Session brought learnings to life as attendees prepared menu items evaluated by student judges. Favorites included Gado Gado, a peanut butter and jelly roll, and the Peanut Banana Sunrise Bowl.
In 2026, NPB will continue its involvement through collaborative working groups and a new recipe innovation partnership to be presented at the next HKC event in December.