Healthy Fare that's In Demand

C&U operators dish about nutritious food that faculty and students crave.

Who says healthy can’t be popular with students and faculty? Protein salads made with wheat berries and cottage cheese are flying off the shelf, watercress and tofu sell out a school-sponsored farmers market and football players are making the vegan station their first stop. At colleges and universities across the country, foodservice operators are meeting the challenge of providing meals that are both nutritious and tasty. Here’s a sampling of what’s being served:


 

Perfect Protein Salad
Concordia College, Moorehead, Minn.

For this upper Midwest school, the big hit is Perfect Protein Salad. Janet Paul, associate director of dining services, first tasted the salad at a local deli, and after some at-home knockoff experimentation, offered it late last winter in the college’s residential dining hall and three retail outlets. Faculty members show up early to buy the pre-packaged retail salads before they sell out and students complain when the salad isn’t available in the dining hall.

The popularity of this dish, made with soybeans, wheat berries and cottage cheese, loaded with vegetables and dressed with low-fat mayo mixed with apple cider vinegar, caught Paul off guard. “I’m frankly surprised students eat it at all,” she says. “I thought it would appeal to faculty and staff, but not students. Students ask for healthier items, but they don’t want healthier unless it tastes really good.” The salad is sold in retail every third day and is offered once or twice in a four-week cycle in the residential hall. It’s selling itself, says Paul, with little marketing needed.

“If we run out of it, people complain and we have to make more the next time,” she says. Ultimately, she says, it may end up on the menu every day.

See recipe

Pages

More From FoodService Director

Industry News & Opinion

The Virginia Department of Health said it has traced a “cluster” of hepatitis A cases to frozen Egyptian strawberries used by Virginia units of a smoothie chain.

Tropical Smoothie Cafe voluntarily trashed the strawberries and switched to supplies from a different source immediately after being notified of the connection, the health department said in a statement issued Friday.

The department noted that it had traced earlier outbreaks of hepatitis A to strawberries imported from Egypt. But it warned that supplies may still be in the freezers of other foodservice operations...

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

FSD Resources