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

People in Foodservice
lucretia chancler

Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. She grew up in the parish, and her mother taught in the school district for 33 years—even occasionally teaching young Lucretia. Advanced degrees and a post-grad job took her to Colorado, Georgia and other places, but St. Landry soon called Chancler back home.

In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition. The parish’s economic makeup is a big driver behind Chancler’s local mission: More than 85% of the 14,000 students at the parish’s 32 schools are eligible for...

Menu Development
chefs council spread

Last October, we published the results of FoodService Director’s first annual Chefs’ Council Menu Trends survey, revealing predictions for menu shake-ups in 2016 . Many of the predictions panned out, including an increase in snacking, ever-spicier flavor profiles, veg-centric plates, fresh-pressed juices and build-your-own options. Now we’re back with next year’s forecast, culled from our panel of 50 Chefs’ Council members—culinarians representing the core segments of noncommercial foodservice. Some of the flavors, ingredients and cuisines expand on current trends, while others go off in...

Ideas and Innovation
sushi plate

We wanted to add sushi, but that’s not really my expertise. So we found a great local company that offered to put three sushi chefs on-site every day. They supply the ingredients, and if we meet the minimum revenue each week, than we receive a percentage of sales. We have been exceeding the weekly minimum sales, which we track in our POS, in two days.

Managing Your Business
coffee barista

Whether it’s a morning routine, an afternoon pick-me-up or an evening social ritual, few things are as universally appealing as coffee. Sixty-five percent of respondents in Technomic’s 2016 Beverage Consumer Trend Report say they ordered a cup of hot joe from a foodservice location in the past month, and 59% say the same about cold coffee. Everyone has an opinion about what makes it good, whether it’s a low price, a unique blend or a friendly barista.

“Coffee is so personal. There are a lot of people that are Dunkin’ fans. There’s a lot of Starbucks people,” says James Dravenack,...

FSD Resources