Allendale schools launch new food policy providing larger portions

While the policy is changing, the food options are remaining the same.

Sept. 30—Just before school started for Allendale children, an existing policy was updated to give students more flexibility in portion size at lunch. At a time when government policies have trickled into the local school systems with an aim to address obesity and offer better nutritious food, Allendale is taking note of the benefits and consequences of such policies.

While school officials have said they will not be changing the food options and remain diligent in addressing wellness and obesity, there are other issues they have to consider. The district had been part of the Federal School Lunch Program in which vendors would have to document that it met the requirements, but in doing so, it also limited portion size.

School Board member Todd Fliegel said it's become "a one-size fits all approach," which certainly has addressed some of the issues related to health and obesity, but it's affected other areas, too, he said.

More From FoodService Director

Ideas and Innovation
oversized portions

Here are the trends FSD's Chefs’ Council members wish would go away.

Kale Gluten-free Sriracha Chipotle Microgreens on everything Sous vide cooking Aversion to bread Healthy desserts Vegan diets Lies about local sourcing/organic food Fast food Cupcakes Pumpkin spice Fat-free or low-fat Meatless Mondays Bread cones Rigid child nutrition guidelines Bacon on everything Cajun Doughnuts with over-the-top toppings Oversized portions Fried foods Pinterest
Ideas and Innovation
Frose

Frose, sushi burgers and single-item restaurants are hot topics as of late, according to Forbes, which recently released a list of seven buzzwords in the foodservice world. Here’s what’s trending, in no particular order.

Blended burgers Frozecco and frose Goth food Hemp Single-item restaurants Sushi burger Upcycling
Industry News & Opinion
MeuDirections

One of my favorite cartoons shows a commander whose soldiers are in the midst of fighting a war with bows and arrows. Without turning around, he tells a man who has come up behind him, “I’m sorry, I’m too busy to talk to you.” The man was a rifle salesman.

In today’s time-pressed world, we are all too busy. So, it can be difficult to find time to reach out to others for ideas, solutions and best practices. But as that cartoon illustrates, it’s critical to being successful. The sharing of knowledge is a pillar of FoodService Director . Through our magazine and events, we have been...

Ideas and Innovation
chefs

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

FSD Resources