Flik Schools division wins grand prize from Whole Grains Council

Dec. 2— Flik Independent School Dining, a division of Compass Group, was awarded the grand prize as part of the Whole Grains Council’s 4th annual Whole Grains Challenge. The quality of this year's entries was so high that, according to the Whole Grains Council, for only the second time a grand prize was awarded and there was a tie for first place.

The Whole Grains Challenge recognizes chefs, dining directors and foodservice operator who bring whole grains to the center of the plate. Flik Independent School Dining, based in Rye Brook, N.Y., serves more than 120 schools with its Eat. Learn. Live. program. This year, Flik made the Whole Grains Challenge part of its Be-A-Star initiative, designed to recognize unit directors and their staff for nutritionally balanced meal planning.

Several other non-commerical operators were honored as part of the challenge, including Holton Public Schools, Holton, Mich.; The Abbey Food Service Group, Enosburg Falls, Vt.; Eurest Dining Services at American Express, New York; Jewish Theological Seminary, New York; Sodexo at George Mason University, Fairfax, Va.; The Park School, Brooklandville, Md.; and The Village Community School, New York. The Maine School of Science and Math, Limestone, Maine, and Episcopal High School, Alexandria, Va., received honorable mentions.

"Whole grains have increasingly become the norm—the default—everywhere you look," Cynthia Harriman, director of food and nutrition strategies for the Whole Grains Council and for Oldways, its parent organization, said in a press release. “Nothing illustrates this better than the pioneers and pace-setters who enter the Whole Grains Challenge. Each year the whole-grain offerings become more creative, the promotions are more eye-catching, and time after time, we're proud to showcase the many ways nutrition and great taste can be united on a menu."

More From FoodService Director

Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

...

FSD Resources