Lunch choices are healthier, but students aren’t fully on board

While some schools have had a smooth transition, some are still trying to get students to enjoy healthier lunch items.

CENTRE COUNTY, Pa.—School lunch is not what it used to be.

The jokes have written themselves over the years, stereotyping cafeteria meals ladled up by lunch ladies, trays filled with mystery meat and canned fruit cocktail, with ketchup counted as a vegetable.

A peek into Centre County lunchrooms tells a different story. State College high school students feasted on baked sweet potatoes and General Tso’s chicken last week. At Bald Eagle Area schools, chef salads with leafy romaine lettuce are a daily staple. At Young Scholars of Central Pennsylvania Charter School, the fruits are fresh watermelon and sliced oranges.

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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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