Districts making healthy strides but need equipment

Eighty-eight percent of districts need at least one new piece of equipment to serve nutritious foods, according to new study.

Published in FSD Update


Idaho

Highlights:

  • 97% of school districts in Idaho are successfully serving healthy meals that meet strong nutrition standards.
  • 94% of school districts in Idaho need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $40,000 per school. Overall, $42.3 million worth of foodservice equipment is needed in Idaho to better serve healthy foods.
  • 29% of school districts in Idaho have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 28% expected the resources to be adequate. 26% of SFAs in Idaho were unsure whether they had a budget to purchase equipment.
  • 51% of the districts in Idaho need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Idaho:

  • 55%: Sets of knives with cutting boards. Cost to meet statewide need: $231,000.
  • 53%: Walk-in freezers. Cost to meet statewide need: $4.1 million.
  • 52%: Scales. Cost to meet statewide need: $333,000.
  • 52%: Serving-portion utensils. Cost to meet statewide need: $92,000.
  • 51%: Food processors. Cost to meet statewide need: $491,000.


Source: Kitchen Infrastructure and Training for Schools Survey, 2012, ©2014 The Pew Charitable Trust

More From FoodService Director

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

Menu Development
three sisters salad

“Everyone is doing Thai in college dining,” says Patrick McElroy, campus executive chef for Bon Appetit at Washington University in St. Louis. So he set out to “push the envelope” on ethnic cuisine and offer Native American dishes—a move that had support from the American Indian Student Association. But McElroy didn’t realize the challenge ahead. “I wanted to maintain the integrity and tradition of the food, but there were very few recipes,” he says. “I had to do a lot of research.” To develop the menu, he enlisted the help of chef Nephi Craig, founder of the Native American Culinary...

Menu Development
chili spaghetti

Iconic local dishes like Cincinnati chili may not be entirely healthy, but they are incredibly popular. Across the country, K-12 operators are finding ways to add these foods to their lunch menus while still meeting their nutritional requirements. How are they adapting popular recipes and bringing them to schools—and is it worth it?

Cincinnati chili has been a staple of Mason City Schools lunches for as long as anyone can remember. Located just outside of Cincinnati, the school system serves its chili in two traditional ways: covering a pile of spaghetti, or atop a cheese Coney dog...

Managing Your Business
dancing fruit happy

When editor Jill Failla and I sat down to discuss ideas for this month’s cover story, data from FoodService Director’s sister company Technomic was the spark that lit the flame of conversation. She told me the most recent Healthy Eating Consumer Trend Report had found that consumers are more willing to order and pay more for items they think are both healthy and tasteful. My questions: OK, what does that look like in practice? How does it factor into operators’ decision-making processes? And what the heck do we call that phenomenon?

After tossing around some ideas, we had it: the...

FSD Resources