A la carte lunches are out at Calif. high school

Administrators say complete meals offer more balanced diet.

March 20—Starting April 2, the Brentwood, Calif. campus will become the first of Liberty Union High School District's three mainstream schools to eliminate the option of ordering food a la carte and instead make the food part of require a balanced meal that will include fruit, vegetables and milk.

Freedom and Heritage High Schools will follow suit this fall.

"Now you'll have to be nutritious," responds Assistant Superintendent of Administrative Services Gene Clare when students tell him they only want a slice of pizza.

It's not that every item on the current menu represents a step toward obesity: Kids can order chicken Caesar salad, fruit bowls and yogurt layered with granola and fruit.

Moreover, no one serving may have more than 400 calories or contain more than 4 grams of fat per 100 calories, according to state Department of Education rules.

In addition, since school started in August, the district has replaced high-sugar Gatorade with a less-fattening version, swapped out greasy potato chips for baked ones and substituted whole wheat bread for white.

More From FoodService Director

Menu Development
usa map regions

From global flavors to clean labels, it’s clear that some buzzworthy noncommercial menu trends are universal. But FoodService Director ’s 2016 surveys have revealed some noteworthy differences within segments in the Northeast, South, Midwest and West regions. We combed through data from our College and University Census, Hospital Census and Long-Term Care/Senior Living Census for the most surprising variations in menu trends and expectations.

1. Plant-based dishes are on the rise at Midwestern colleges and universities

Seventy-seven percent of C&U operators in this region say...

Industry News & Opinion

Ithaca College is turning to new solutions to address overcrowding at a dining hall that is already understaffed, The Ithacan reports .

The Ithaca, N.Y., school's Terrace Dining Hall has seen a large influx of students this year after being renovated, causing lines to wrap around the dining hall.

To ease congestion, Sodexo Area General Manager Jeffrey Scott told The Ithacan that the eatery has added a separate entree line, as well as signage displaying menu items at less-crowded food stations in an effort to draw students to the other side of the dining hall.

The...

Menu Development
mac cheese pizza

Anybody think the popularity of mac and cheese has played out? Anyone?

More likely, foodservice directors are trying to bake new life into the comfort staple by tweaking the presentation and components. Here’s a snapshot of how that rejuvenation effort looks in streetside restaurants.

Industry News & Opinion

Noncommercial foodservice operations and other employers would be spared from costly new overtime pay regulations if 21 states succeed in the legal challenge they jointly filed yesterday.

The lawsuit asks the U.S. District Court for the Eastern District of Texas to set aside the rules, which are scheduled to take effect on Dec. 1.

If the court rejects the request, restaurants and other businesses will be required after that date to pay overtime to any salaried employee who works more than 40 hours in a week and earns less than $47,476 on an annual basis.

The...

FSD Resources