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



  • 97% of school districts in Washington are successfully serving healthy meals that meet strong nutrition standards.
  • 90% of school districts in Washington need at least one piece of equipment to better serve nutritious foods. The median cost of this equipment is $48,000 per school. Overall, $79.1 million worth of foodservice equipment is needed in Washington to better serve healthy foods.
  • 32% of school districts in Washington have at least some budget for kitchen equipment upgrades. Of the districts with budgets, 32% expected the resources to be adequate. 47% of SFAs in Washington were unsure whether they had a budget to purchase equipment.
  • 79% of the districts in Washington need kitchen infrastructure changes in at least one school.

Top school kitchen equipment needs in Washington:

  • 59%: Utility carts. Cost to meet statewide need: $323,000.
  • 54%: Commercial microwave. Cost to meet statewide need: $478,000.
  • 51%: Food processors. Cost to meet statewide need: $766,000.
  • 47%: Salad or fruit/vegetable bar. Cost to meet statewide need: $4.8 million.
  • 47%: Hot holding cabinets. Cost to meet statewide need: $2.4 million.

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

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

People in Foodservice
kellie piper headshot

A decade ago, Kellie Piper never would have pictured herself working in noncommercial foodservice. Then again, she might not have imagined herself turning down a pineapple, either.

The Australian native inherited her love for food from her chef father, and she started her career in hotels and restaurants in the San Francisco Bay Area. When a headhunter approached her about working for Bon Appetit Management , running six cafes for Cisco’s 27,000 employees in Mountain View, Calif., she was not enthused.

“I said, ‘Why would I want to do that? That sounds institutional. That...

FSD Resources