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


Utah

Highlights:

  • 95% of school districts in Utah are successfully serving healthy meals that meet strong nutrition standards.
  • 95% of school districts in Utah need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $23,000 per school. Overall, $40.2 million worth of foodservice equipment is needed in Utah to better serve healthy foods.
  • 35% of school districts in Utah have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 59% expected the resources to be adequate. 33% of SFAs in Utah were unsure whether they had a budget to purchase equipment.
  • 49% of the districts in Utah need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Utah:

  • 50%: Serving-portion utensils. Cost to meet statewide need: $46,000.
  • 47%: Hot holding cabinets. Cost to meet statewide need: $764,000.
  • 46%: Scales. Cost to meet statewide need: $313,000.
  • 43%: Utility carts. Cost to meet statewide need: $121,000.
  • 42%: Sets of knives with cutting boards. Cost to meet statewide need: $149,000.


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

More From FoodService Director

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.

Menu Development
ranch dressing chicken fingers

While salad bars are often the first place K-12 operators look to incorporate more fresh produce, few go as far as making their own salad dressings. But last fall, in a continuing effort to transition from prepackaged meals to an all-scratch menu, Mark Augustine, executive chef of culinary and nutrition services for Minneapolis Public Schools, switched to concocting four varieties in-house—ranch, Caesar, Italian and Asian vinaigrette. The move, designed to eliminate artificial ingredients and lower fat and sodium, presented the biggest challenge when it came to ranch dressing, the school-...

Ideas and Innovation
business card

We get the new folks abridged business cards saying, “Hi, my name is so-and-so and I work in nutrition department.” We thought it would give them more ownership of the program and elevate their status and position in the organization. It also gives our team more self-confidence and self-worth as an employee, which can be a challenge with foodservice workers.

Ideas and Innovation
tug hospital robot

Automation has opened up in recent years as foodservice operators across the country grapple with labor shortages. Robots deliver food trays to patients in hospitals, and they make sushi on college campuses. For some operators, they’re worthwhile to reduce strain on human employees and increase productivity.

Robots roamed the hallways when the University of California San Francisco Medical Center’s new Mission Bay campus opened last year. Though these robots have nicknames like Wall-E and Tuggie McFresh, they’re not a novelty. They’re a solution to a problem that administrators...

FSD Resources