Metz brings Meatless Monday to its accounts

Company joins national effort to promote health and sustainability.

Feb. 16—Dallas, Pa.-based Metz Culinary Management announced today that the company has joined the Meatless Monday initiative, a national effort supported by the John Hopkins School of Public Health.

Meatless Monday’s goal is to reduce meat consumption by 15% in order to promote sustainability and health. Metz is rolling out Meatless Mondays at all of its 135 accounts in C&U, B&I, healthcare and K-12. Twelve accounts are already participating in the program.

“Eliminating meat from your diet once a week has health and environmental benefits,” Kathy Gonzalez, vice president of nutrition education and sustainability at Metz, said in a press release. “Meatless Mondays can improve health by reducing the risk of preventable conditions like cancer, heart disease, diabetes and obesity. Opting for healthier meat-free alternative can reduce your carbon footprint by minimizing water usage and reducing fossil fuel dependence.”

Meatless Monday is already a success at Montgomery School in Chester Springs, Pa. The school served spaghetti with marinara and garlic bread, Tuscan-blend vegetables and strawberries for its first Meatless Monday meal in February.

“The students all loved it and were wondering when we are going to run Meatless Monday again,” Steve Schappert, general manager for Metz at the school, said in the release. “I told them ‘every Monday this month’ and if it continues to be a hit we will serve Meatless Monday for the remainder of the school year. This concept shows how a company like Metz Culinary Management can change the way people eat and open the door for new and inventive ideas.”

More From FoodService Director

Industry News & Opinion

The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

Read the full story...

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

FSD Resources