Healthy Fare that's In Demand

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

Sumida Tofu Watercress Salad
Brigham Young University, Laie, Hawaii

In 2010, Chef Spencer Tan introduced the Sumida Tofu Watercress Salad at the BYU-Hawaii sponsored farmer’s market, following a tour of a local watercress farm by the school’s foodservice management team. It was an instant hit, says David Keala, director of food services. Watercress and tofu sales doubled and, at the market, samples of the salad were the first to be grabbed by taste testers. Shortly after, the salad was introduced in the main dining facility, called Anytime Dining, for the 2,500 students who live and eat on the Laie campus, where it’s now a staple in the salad rotation. The salad has become the school’s signature healthy dish.

See recipe

More From FoodService Director

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

Ideas and Innovation
hybrid worker

Some of our employees can work four 10-hour days. It’s really helped with balance. We’ve also created a lot of hybrid positions, such as a personal services assistant and foodservice worker role. It allows workers to pick up more shifts and cover both positions.

FSD Resources