Meal reg changes satisfies "Hungry" kids

The kids who sand "We Are Hungry" in viral video are happy with USDA changes.

Dec. 13—Earlier this week, the USDA reversed some of the new school lunch rules, and the kids who made the viral "We Are Hungry" YouTube video are now happy again, says Dave Porter, superintendent of Wallace County, Kansas, schools.

Under the original rules, which went into effect at the beginning of the school year, schools couldn't serve spaghetti and meatballs with garlic bread because it includes too many grains. A grilled chicken sandwich with a side order of celery sticks and a bit of peanut butter for dipping was also forbidden because it made for too many servings of protein. Now, garlic bread and peanut butter are back on the plate.

More From FoodService Director

Menu Development
to-go meals

Drew Allen didn’t hesitate when asked what he expects of noncommercial dining in the future. “Change,” he says. “We have to change with the times and what our guests are looking for.”

Allen, the director of culinary services at Otterbein Senior Lifestyle Choices in Lebanon, Ohio, says the more the residents and guests at Otterbein change, the more diverse eating habits his team has the chance to explore. One of those changing habits, he says, is diners’ growing desire for portable, made-to-order items . That’s a theme borne out by data, too—and is true across dayparts. Roughly 67%...

Ideas and Innovation
trail mix

We’ve added fueling stations in our units for our workers who didn’t have time to eat or just need a snack. We have areas set up with trail mix, crackers, cookies and water. It helps us avoid people feeling or getting ill, especially when we get closer to exam periods and student workers are studying and not taking the time to eat.

Ideas and Innovation
email

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

Ideas and Innovation
salmon and yogurt

With all the hype around probiotics, we decided to create a daily dish that incorporates probiotics in addition to prebiotics. You rarely hear about prebiotics, and this was a great way to highlight how the two work synergistically to maintain a healthy gut. Our chefs have developed menu items such as roasted salmon with yogurt and mint vinaigrette, kale and quinoa salad with warm maple dressing, and leek soup with prickled cucumbers, to name a few.

FSD Resources