New Hampshire to promote school breakfast with the School Breakfast Challenge

Over the next two years, districts are encouraged to increase breakfast program participation by 25 percent.

Oct. 28—A full stomach is one key to school success, and more kids in New Hampshire need to be eating school breakfast to prepare for the day.

That’s the message of a new statewide initiative to increase school breakfast participation, specifically among students who qualify for free and reduced-price meals. In the 2011-2012 school year, 38 out of every 100 New Hampshire students who get free and reduced-price lunch also bought breakfast, the lowest ratio of any state. Research shows that children who eat breakfast typically do better in school, have higher attendance rates and concentrate better than those who are hungry.

The new School Breakfast Challenge, announced yesterday, encourages districts to increase participation in breakfast programs by 25 percent over two years. The project is a partnership involving the state Department of Education, the Children’s Alliance of New Hampshire, the New England Dairy & Food Council and the School Nutrition Association of New Hampshire.

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

FSD Resources