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From Ban to Confidence How three districts safetly brought an allergen back to the menu F or years, peanuts were banned in Oakley Union Elementary (CA), Towns County (GA), and Hickory City Schools (NC). Whether due to allergy concerns, parental pressure, or longstanding policy, peanuts and peanut butter were considered too risky to serve. That’s no longer the case. Today, these three districts are safely and confidently serving peanut products again—thanks to deliberate planning, stakeholder collaboration, and strong allergen management protocols. The outcome? Smooth transitions, no allergy incidents, and increased student participation. These success stories are part of the National Peanut Board’s “Something’s Missing” campaign, which highlights how schools can bring back peanuts safely—and why it matters for nutrition, satisfaction, and inclusion. What Prompted the Shift? Each district had different motivations. For Oakley Union, it was about inclu- sivity and menu variety. Towns County found the total ban difficult to enforce, especially outside the cafeteria. In Hick- ory City Schools, demand from students was clear. “I understood the demand for peanut butter and jelly sandwiches from the previous district I worked at,” said Christy Gwyn, School Nutrition Director for Hickory City Schools. “I knew students would participate when
offered Uncrustables™ versus other lunch entrees.” How They Made It Work All three districts implemented safety strategies like staff training, designat- ed allergen-free seating, and the use of pre-packaged peanut products to reduce cross-contact risks. Hickory City Schools also added safeguards at the point-of-sale system to flag any known allergies. They prioritized communication, too. “I obtained valuable resources from the National Peanut Board to better inform all stakeholders,” said Gwyn. Oakley Union started with older students. “Start at your higher grade schools before introducing it to K-5,” added Maria Bautista, Kitchen Lead at Oakley Union. Positive Results The transitions were smooth across all three districts, with no allergy incidents
reported. Participation went up, and feedback was enthusiastic. “The students love the peanut butter options. Often times, we run out of that first,” said Bautista. Towns County Director Becky Mullins added, “Everyone is glad to have peanut butter sandwiches back”. These districts show that peanuts can be served safely—with the right systems and communication in place. Explore More Tools To learn how your district can safely reintroduce peanuts, visit the National Peanut Board’s School resource hub at NationalPeanutBoard.org/Something- sMissing . You’ll find peer-tested best practices, case studies like the ones featured here, allergen education mate- rials for staff and families, and imple- mentation tools designed to help school nutrition teams serve peanuts safely and inclusively.
Valeri Lea | Contractor, National Peanut Board Valeri Lea has three decades of experience in the foodservice industry. Her background spans over 60 brands and product categories, leading foodservice marketing agencies, and serving in sales and marketing roles at large manufacturing companies. She is currently serving in a contractor role at NPB, responsible for foodservice business development where she provides strategic foodservice counsel and support.
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