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



  • 82% of school districts in Michigan are successfully serving healthy meals that meet strong nutrition standards.
  • 97% of school districts in Michigan need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $54,000 per school. Overall, $244.7 million worth of foodservice equipment is needed in Michigan to better serve healthy foods.
  • 46% of school districts in Michigan have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 30% expected the resources to be adequate. 34% of SFAs in Michigan were unsure whether they had a budget to purchase equipment.
  • 72% of the districts in Michigan need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Michigan:

  • 54%: Walk-in refrigerators. Cost to meet statewide need: $20 million.
  • 51%: Mobile milk coolers. Cost to meet statewide need: $3.3 million.
  • 49%: Sets of knives with cutting boards. Cost to meet statewide need: $763,000.
  • 48%: Convection ovens. Cost to meet statewide need: $12.6 million.
  • 48%: Serving-portion utensils. Cost to meet statewide need: $237,000.

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

More From FoodService Director

Industry News & Opinion

A new law in Washington will expand Breakfast After the Bell programs throughout the state, the Daily Fly reports.

Signed into law on Wednesday by Gov. Jay Inslee, HB 1508 requires that schools in which at least 70% of students qualify for free or reduced-price meals offer Breakfast After the Bell by the time the 2019-2020 school year begins.

The food offered at breakfast must meet federal nutrition standards and can’t be made up of more than 25% added sugar. Schools must also give preference to food that is fresh and grown in the state.

The breakfast period can...

Industry News & Opinion

The University of Southern California in Los Angeles will begin offering fresh kosher meals three times a week at its USC Village Dining Hall, the Daily Trojan reports.

The meals will be delivered to the dining hall every Tuesday, Wednesday and Thursday evening by a local kosher butcher beginning March 20. The butcher will also deliver sandwiches, salads and other kosher items to a marketplace on campus.

Around 15 Orthodox students who are on meal plans will be able to enjoy the meals, according to the Daily Trojan. Students can receive their meals at the cashier’s desk in...

Sponsored Content
fish tacos

From High Liner Foods.

Younger consumers are driving an increased focus on sustainability, and more consumers overall are demanding a wider variety of seafood on menus. With shifting interest in seafood, operators need to be familiar with the seafood consumer—who they are, what they’re looking for and when they eat it—to more effectively boost interest in seafood dishes.

Understand consumer habits

Technomic’s 2017 Center of the Plate: Seafood & Vegetarian report finds that 65% of consumers eat seafood at least occasionally (once every 90 days or more), either as an...

Industry News & Opinion

The Missouri House of Representatives has initially approved a bill that would enable students with dietary issues to forgo mandatory meal plans at public colleges and universities, U.S. News reports.

Approved Tuesday, the bill would grant students with medical documentation of food sensitivities, food allergies or medical dietary issues the right to opt out of meal plans.

Supporters of the bill say it will allow students to not have to pay for food they can’t safely eat, while opponents say that the bill will negatively impact schools financially. According to legislative...

FSD Resources