Healthy Fare that's In Demand

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

Crispy Tomato Salmon
Illinois State University, Normal, Ill.

 Crispy Tomato Salmon is the healthy dish of choice at this school, where about 12,000 meals per day are served in two dining facilities. Arlene Hosea, director of campus dining, reports that the salmon dish has one of the highest counts of any item offered at the Fresh Bites venue, located in the campus’ largest dining hall. Fresh Bites serves grilled poultry and seafood, whole grains and fresh produce. 
The salmon, introduced in 2011, is made in small batches, about 25 servings at a time, right in front of students. “That is the best marketing—seeing and smelling your food cooked right in front of you,” says Hosea. The salmon’s dish biggest rival in popularity is dining services’ black bean quesadillas.

See recipe

More From FoodService Director

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation
tapas

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
making meals

This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

FSD Resources