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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In announcing this endeavor toward sustainability, Sodexo—which manages more than 32,000 sites globally—noted that over 7,200 of its sites in North America recycle aluminum and paper, and 8,640 recycle cardboard.

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At Georgia Southern University, about one-third of Eagle Dining Services’ 107 full-time employees are alumni. “They way we do things on our campus may be very...

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Ideas and Innovation
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When I joined the staff at FoodService Director in the spring of 2015, I couldn’t believe how much there was to learn about the intricacies of the industry. My past experience, from kindergarten to my college days to on-the-job meals, would lead me to believe that noncommercial dining was a kind of automated process—an amenity that’s expected, and one you only become aware of if something goes wrong.

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