MenuDirections 2013 Day 1: Health on the Menu

The first day of the conference featured sessions on reducing salt and sugar, menuing sustainable seafood and fruit as dessert.

As part of The Next Great Catch—A Discussion of Underutilized Seafood,
Chef Barton Seaver, National Geographic fellow and sustainability fellow from the New England Aquarium, speaks about the importance of menuing underutilized species. 

More From FoodService Director

Ideas and Innovation
pureed food

As many of our residents are required to eat only modified food due to their health, we have stepped up to the challenge of creating appetizing and visually appealing meal options through our puree program. Using only fresh ingredients, proteins are pureed in a raw state and then baked in a mold. We have discovered that the taste is far more pleasing when fresh ingredients are used, and this provides the resident with a healthy, nutritious caloric valued meal.

Ideas and Innovation
fruits and veggies

I started a Nutrition Promoters program to encourage kids to eat healthy. The current lunch assistants are now titled and trained as Nutrition Promoters. As they work in the lunchroom, they hand out prizes and give motivation and encouragement to students to try new foods, especially fruits and vegetables. One of the prizes is a trading card series called the Superfood Squad for kids to collect and learn more about the amazing powers and benefits of superfoods.

Managing Your Business
hand selecting picture

According to the Wall Street Journal, new artificial intelligence technologies are designed to assist HR each step of the way, from recruitment to retention. They scour the internet for suitable job candidates; they take new employees through the onboarding process; they answer benefits questions; and they even scan employee correspondence for signs of unhappiness or counterproductivity. But do they make sense for foodservice operators?

“Anything that can help technology-wise, why not?” says David Hill, director of dining hall operations at the University of New Hampshire . “It...

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

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