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


Tennessee

Highlights:

  • 96% of school districts in Tennessee are successfully serving healthy meals that meet strong nutrition standards.
  • 90% of school districts in Tennessee need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $45,000 per school. Overall, $109.2 million worth of foodservice equipment is needed in Tennessee to better serve healthy foods.
  • 73% of school districts in Tennessee have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 41% expected the resources to be adequate. 14% of SFAs in Tennessee were unsure whether they had a budget to purchase equipment.
  • 56% of the districts in Tennessee need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Tennessee:

  • 65%: Serving-portion utensils. Cost to meet statewide need: $248,000.
  • 55%: Walk-in freezers. Cost to meet statewide need: $7.4 million.
  • 55%: Slicers. Cost to meet statewide need: $2.9 million.
  • 52%: Sets of knives with cutting boards. Cost to meet statewide need: $395,000.
  • 49%: Sectionizers. Cost to meet statewide need: $183,000.


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

More From FoodService Director

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
reusable coffee cup thermos

We were inspired by a book titled “Influence” to start a sustainable cup program called My Cup. All 15,000 new students receive a reusable cup with their name on it, which they can use at the dining halls. Personalizing helps them invest in the program and actually use it.

Menu Development
quinoa bowl

In a time of growing health consciousness, it might not be enough anymore for food to be merely filling. According to Technomic’s 2016 Healthy Eating Consumer Trend Report , diners are looking for food with a function, such as those with high protein content, immunity-boosting properties, antioxidants, probiotics and more. The data suggests 63% of consumers see these foods as healthier than those without any specific nutritional function—and would be more likely to buy them.

But are those stated preferences translating on an operational level? There, the answer is less clear. Baby...

Ideas and Innovation
phone bed call sick

We make people call and directly talk to their boss or supervisor if they are reporting an absence for a shift. While it is more cumbersome, it is a conscious decision. We have adapted and implemented electronic methods to obtain efficiencies in just about every other functional area, except for electronic absence reporting systems. The direct supervisor can put more pressure on an employee to show up—especially those with some form of the “Super Bowl plague”—than any electronic system can.

FSD Resources