Healthy lunches don't cost more, study finds

Schools offering healthier meals saw an average profit of $3.5 million over the three-year study.

Aug. 23—In 2006, three middle schools in the San Antonio ISD made some radical lunchtime changes such as taking french fries off the menu and cheese off the burgers, and adding baby carrot sticks and more whole grains. Even the breading on chicken nuggets got the whole grain treatment.

The result?

According to a national study that included the three schools, providing healthier school meals doesn't have to cost more.Those were the latest findings from a San Antonio-led national study of 42 middle schools across the country that two years ago found better cafeteria offerings and improved physical education could reduce obesity rates for children at highest risk of diabetes.

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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.

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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...

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