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


Arizona

Highlights:

  • 61% of school districts in Arizona are successfully serving healthy meals that meet strong nutrition standards.
  • 84% of school districts in Arizona need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $34,000 per school. Overall, $118.5 million worth of foodservice equipment is needed in Arizona to better serve healthy foods.
  • 48% of school districts in Arizona have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 69% expected the resources to be adequate. 32% of SFAs in Arizona were unsure whether they had a budget to purchase equipment.
  • 47% of the districts in Arizona need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Arizona:

  • 46%: Steam table pans. Cost to meet statewide need: $148,000.
  • 43%: Walk-in freezers. Cost to meet statewide need: $9.5 million.
  • 43%: Mobile milk coolers. Cost to meet statewide need: $3 million.
  • 42%: Utility carts. Cost to meet statewide need: $515,000.
  • 42%: Serving-portion utensils. Cost to meet statewide need: $164,000.


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

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources