Mich. school cafeterias adapting to new school nutrition standards

The federally mandated standards require schools to reduce the amount of fat, sodium and the number of calories in each meal.

Nov. 25—It's lunchtime at Buckley Community Schools. Fifth- and sixth-graders have grabbed their lunch trays and sit down to eat, chat and laugh in the cafeteria.

Fifth-graders like M.J. Kinere and Gabe Luther and sixth-grader Kallen Wildfong are enjoying "Breakfast for Lunch" — a cheese omelet, a sausage patty, a hash brown patty and a banana.

They say the like eating school lunches. The consensus among the three and their buddies regarding the cafeteria food are "good" and "delicious."

The 2013-14 school year marks the second year of phased-in school meal standards. The federally mandated standards are designed to reduce the amount of fat and sodium and the number of calories in school meals. These standards broken into three grade levels: kindergarten through fifth grades; sixth- through eighth-grades; and ninth- through 12th-grades.

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Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

The updated policy comes just before U.S. school districts will be required to publicly list their lunch debt policies, per new USDA requirements starting July 1...

Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

I called Jim Metzger in late April with the purpose of discussing Palomar’s recent commitment to the goal of making 60% of its total menu plant-based by this summer. It seemed a lofty number, and I was curious how the public health system planned to get there.

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Industry News & Opinion

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In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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