District’s foodservice employees get hands-on lesson from the University of South Carolina

Lexington-Richland School District staff visited the university’s school of hotel, restaurant and tourism management for culinary training in healthy meal preparation.

COLUMBIA, S.C.—Students in Lexington-Richland School District Five will arrive at school with brand-new backpacks, pens and markers. The women who work in the district’s school cafeterias picked up some new skills and fresh recipes of their own Tuesday to give kids a healthy start.

Using fresh, local ingredients in school cafeterias has been a highly emphasized goal in Lexington-Richland Five since the district received a large USDA grant last year. Director of Student Nutrition Todd Bedenbaugh used resources from the grant to arrange a field trip to the University of South Carolina where food service employees from elementary, middle and high schools learned from instructors at the School of Hotel, Restaurant and Tourism Management.

“We want to make sure they are using proper techniques for when they get fresh fruits and vegetables,” he said.

Students have planted gardens at each campus and Bedenbaugh has been able to order more locally sourced ingredients for cafeteria kitchens with funds from the Farm to Five grant. Sandy Strick, associate professor and director of graduate studies for the School of Hotel, Restaurant and Tourism Management, said it is vital the cooks know how to prepare the produce they receive.

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via kimt.com .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources