Healthy foods sell at Iowa schools' sporting events

Muscatine High School swapped nachos and burgers for carrots and pickles and increased sales.

MUSCATINE, Iowa—When thinking about typical fare at a baseball or football game, things that come to mind tend to be hot dogs, burgers, popcorn, and nachos. Carrots, pickles, and trail mix would never be on such a traditional menu, right? Although that’s mostly the case, researchers from the University of Iowa felt that making those changes to concession stand menus could help people eat healthier, without losing important revenue. They were right.

The researchers approached the boosters club at Muscatine High School in the fall of 2008. They asked the club, whose sole responsibility is to raise money for the school’s sports teams and extracurricular clubs, to begin selling healthier food at concession stands during the teams’ games. At the time, the club, called the Muskie Boosters, raised an annual average of $90,000, and including healthier food on menus was considered a huge risk. “I don’t think, without [revenue from] booster clubs, especially with how schools are cutting things, how they’d be able to do it,” said Kate Hansen, a former president of the Boosters, in a statement.

More From FoodService Director

Ideas and Innovation
staff pack

To keep staff motivated, we locked them in a room together. As part of a midsemester training session, we formed work groups and sent them to a local Escape Room to see which team could play the game together most effectively and escape first. Not only was this training a great team-building experience, but it supported a local new business and gave our staff a memorable experience.

Ideas and Innovation
star employee

Senior leadership meets twice a year to do organizational talent planning for every position from the top down. We talk about who are the potential high-performers, and go through how they can grow. People are your differentiator—you need to take care of your assets, and your assets are your human resources.

Industry News & Opinion

Students at the University of Michigan in Ann Arbor will be served student-grown produce from the campus farm at dining halls this fall, M Live reports.

The dining team received its first batch of produce from UM’s on-campus farm in June, after students received the proper USDA certification to grow, harvest and deliver food to campus dining halls. In order to figure out what produce is needed, students communicate with the dining department weekly, and Michigan Dining purchases items accordingly.

"The students are involved from seed to plate," Executive Chef Frank Turchan...

Sponsored Content
college students eating

From Ovention.

Today’s colleges and universities know they should offer more than a large selection of breakfast cereals in the morning and chicken tenders at lunch to appeal to students. When it comes to what’s trending on campuses, here’s a look at what directors can tune into to boost engagement.

1. Expanded dining hours

Late-night options have long been a popular fixture on college campuses, but if it’s too late, students often choose to venture to off-campus retailers to satisfy their cravings. According to Technomic’s 2017 College & University Consumer Trend...

FSD Resources