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


Maryland

Highlights:

  • 96% of school districts in Maryland are successfully serving healthy meals that meet strong nutrition standards.
  • 94% of school districts in Maryland need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $51,000 per school. Overall, $61 million worth of foodservice equipment is needed in Maryland to better serve healthy foods.
  • 83% of school districts in Maryland have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 13% expected the resources to be adequate. 0% of SFAs in Maryland were unsure whether they had a budget to purchase equipment.
  • 78% of the districts in Maryland need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Maryland:

  • 83%: Walk-in freezers. Cost to meet statewide need: $6.7 million.
  • 78%: Walk-in refrigerators. Cost to meet statewide need: $8.8 million.
  • 72%: Cold-food merchandisers. Cost to meet statewide need: $3 million.
  • 72%: Sets of knives with cutting boards. Cost to meet statewide need: $472,000.
  • 67%: Reach-in refrigerators. Cost to meet statewide need: $4 million.


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

More From FoodService Director

Industry News & Opinion

The School Nutrition Foundation has named its five School Nutrition Heroes for 2018.

The honorees were nominated by their peers and then selected by the SNF for helping end hunger for homeless and low-income students and their families.

Those chosen are:

Paula Angelucci, child nutrition director, Colonial School District; New Castle, Del. Anthony Terrell, culinary specialist, Shelby County Schools; Memphis, Tenn. April Laskey, director of school nutrition, Billerica Public Schools; Billerica, Mass. Lynne Shore, food service director, Willamina School District;...
Sponsored Content
spring desserts

From Bistro Collection® Gourmet Desserts.

Consumers and operators alike often associate seasonal desserts with pumpkin pie, gingerbread and candy canes—after all, winter is a season closely associated with indulgence.

But after the winter holidays, when people are hitting the gym and holding themselves to New Year’s Resolution diets, desserts don’t get as much attention. For operators, this can mean a lag in sales of sweets—but it’s not a lost cause. Updating springtime dessert menus to reflect the change in what diners are looking for can generate excitement and boost...

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

FSD Resources