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. 

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Industry News & Opinion

Dining halls at Central Michigan University in Mount Pleasant, Mich., are switching from traditional beef burgers to plant-based burgers this week, Central Michigan Life reports.

The plant-forward event is aimed at promoting healthy, sustainable eating on campus. Each evening, a different black bean burger will be offered at campus dining halls, including Greek-and Mexican-themed options and a Cool Sriracha burger.

School officials say they will see how popular the new burgers are with students and then decide if they should continue to offer more plant-based dishes....

Industry News & Opinion

Spring Lake Grade School District in Manito, Ill., has planted an on-campus orchard to begin providing fresh fruit at lunch, The Journal Star reports.

Students and other members of the school community planted 20 apple, pear and peach trees this week. The district hopes to make its first harvest in about four years and wants to incorporate the produce into school meals. The trees were purchased using donations.

Spring Lake’s orchard is an extension of its school garden, which was planted last year and provides produce for the cafeteria.

Read the full story via...

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Industry News & Opinion

South Valley Preparatory School in Albuquerque, N.M., has launched a range of healthy eating initiatives to combat obesity, the Albuquerque Journal reports.

The initiatives are in response to a State of Obesity report that stated that nearly a quarter of 10- to 17-year-olds in New Mexico were overweight or obese in 2016. The school banned junk food on campus during school hours for both students and staff, and offers healthy seasonal meals in its cafeteria. Students also take weekly trips to local farms to get an inside look at where their food comes from.

While the school...

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