Most students don’t reject protein—they reject what they don’t understand. This session connects the journey of meat from farm to lunch tray, giving school nutrition professionals practical tools to increase participation, improve protein consumption, and reduce waste. Led by a Master Meat Crafter, attendees will learn cost-effective protein options, simple menu strategies, and ways to present protein in familiar, student-friendly formats. The session also covers how to talk about meat and food sourcing in age-appropriate ways while addressing common misconceptions. Participants will leave with actionable ideas to enhance menus, boost student engagement, and make protein more approachable.