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


Montana

Highlights:

  • 100% of school districts in Montana are successfully serving healthy meals that meet strong nutrition standards.
  • 82% of school districts in Montana need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $21,000 per school. Overall, $37.2 million worth of foodservice equipment is needed in Montana to better serve healthy foods.
  • 17% of school districts in Montana have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 21% expected the resources to be adequate. 54% of SFAs in Montana were unsure whether they had a budget to purchase equipment.
  • 42% of the districts in Montana need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Montana:

  • 39%: Software programs. Cost to meet statewide need: $76,000.
  • 37%: Salad or fruit/vegetable bar. Cost to meet statewide need: $2.4 million.
  • 35%: Utility carts. Cost to meet statewide need: $96,000.
  • 33%: Mobile milk coolers. Cost to meet statewide need: $519,000.
  • 32%: Scales. Cost to meet statewide need: $112,000.


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

More From FoodService Director

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

Industry News & Opinion

James Madison University in Harrisonburg, Va., recently hosted a weeklong program called Weigh the Waste, which aimed to show students how much food gets wasted in dining halls, The Breeze reports.

Throughout the week, students placed food they were about to throw away on a scale located near the trash bins at one of their dining halls. At the end of the week, the school tallied the waste and saw that 817 pounds of food had been wasted.

School officials hope that the annual program, which it’s hosted since 2015, will remind dining hall patrons to only take as much food as...

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

FSD Resources