The enemy within

Sodium. It’s found in just about every item of food. We consume too much of it. And now, schools and manufacturers are tasked with reducing it in meals. But is the USDA pushing too hard too fast to cut the salt?

Published in FSD Update

And that’s exactly where foodservice directors are taking issue with the new regs. Many wonder if it’s too much too soon, considering other dining venues aren’t being held to the same standards.

“I’m a little concerned we’re going a little too far too fast,” Shelly says. “I think there’s a need to look at healthier choices, but I’m not sure that targeted at such a low rate is a smart decision because it goes against what people are doing in regular society. If they aren’t doing it in the homes, restaurants and stores, it’s going to be very hard for us to do it in the schools. There’s a lack of continuity there that I’m worried about, that it’s going to make school meals seem that they aren’t as nutritious and delicious as they really are because we’re being held to a higher standard.”

Grumbles is also concerned about meeting the third tier. “We’re running a business here, too. That’s not the first thing we do, but we have to break even,” she says. “That’s the nature of our business. We need kids to participate in order to do that. To provide kids with a healthier meal, we have to entice them to eat them, otherwise they are going to bring higher sodium things from home.”


More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

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...

FSD Resources