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.

More From FoodService Director

Sponsored Content
vegetables with dip foodservice healthy menu

From Mrs. Dash Foodservice.

There was a time when healthy food meant counting calories, omitting carbs, giving up sugar and going fat-free—in other words, it was all about deprivation.

But not anymore. Today’s definition of healthy means an overall focus on nutrition and wellness that doesn’t mean giving up enjoyment. It’s all about balance: good fats, healthy carbs, better sweeteners, wholesome ingredients and satisfying flavor enhancements. It means food that customers can feel good about, at the same time that they’re enjoying the dining experience.

According to...

Industry News & Opinion

Aramark today announced a partnership with celebrity chef and TV personality Cat Cora that will put a new concept from the Top Chef star in Aramark’s North American business-and-industry accounts.

The new fast-casual concept, called Olilo by Cat Cora, promises a healthy, made-your-way menu, according to the global foodservice provider.

“By bringing together Chef Cora's award-winning brand and healthy cooking advocacy and Aramark's commitment to enriching and nourishing the lives of the thousands of consumers we serve every day, we have an opportunity to elevate the on-site...

Industry News & Opinion

Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding because of a Child Nutrition Reauthorization block grant introduced last month, and to call upon legislators to squash the bill.

The Improving Child Nutrition and Education Act of 2016 houses a statute that would provide three unannounced pilot states with block grant funding. Participating states would be exempt from federal nutrition regulations and would no longer qualify for the 6-cent reimbursement per lunch garnered by certified...

Menu Development
blueberry pancakes

Breakfast is booming—and not just in the morning. The growing popularity of all-day breakfast helped fuel a 5.4% increase in McDonald’s first-quarter sales, management reported in April. And a survey by the NPD Group found one-third of “All Day Breakfast” buyers hadn’t visited the restaurant in the month prior to the extended breakfast hours.

While only 14% of operators surveyed for FSD’s 2016 FoodService Handbook said they expected breakfast sales to surge this year, jumping on the pancakes-and-bacon bandwagon looks increasingly profitable. With the erratic schedules of college...

FSD Resources