Maine children choosing healthy menu options

Students appreciate district's push toward healthy items.

March 19—Late in her sophomore year at Windham High School, Michaila Brown noticed changes in the lunchtime menu, with more healthy options offered. And that’s something Brown, now a senior, says she and her fellow students approve of and appreciate.

“It was a noticeable change,” Brown said. “Some people have been choosing salads and wraps over pizza and chicken burgers. I think it’s really helpful, helping us choose healthier food instead of having greasy pizza all the time.”

March is National Nutrition Month, promoted by the Academy of Nutrition and Dietetics. However, in the Windham-Raymond Regional School Unit14 district, which feeds an average of 1,700 students a day, directors of the school lunch program are thinking healthy every month.

What Brown noticed in her sophomore year was a concerted effort, which has only grown in intensity. A push toward whole grains, lower sodium and less processed food is afoot. Last summer, in a training session known as “boot camp,” the 25 district food service employees learned how to make new recipes for healthier lunches. Among the more popular new items are quesadillas.

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