New menu, prices on deck to meet meal regs

Healthier menu means higher prices for some schools.

June 4—Thanks to a federal grant and staff creativity the students of Lake Superior Elementary School, in Superior, Wis., have have a foods that you might not expect like spinach.

Lake Superior Elementary School received a $9,527 grant this year through the Fresh Fruit and Vegetable Program. The grant money, which averages out to more than $50 per child, provides students with fresh fruit or vegetable snacks during the school day.

Through the program, students at Lake Superior Elementary School were introduced to a new lineup of fruits and vegetables. One of the more exotic items offered was jicama, a root vegetable that looks like a cross between a potato and a turnip. Students also sampled spinach, brussel sprouts, pomegranate seeds and mangos.

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Ideas and Innovation

We started inviting chefs and FSDs from other districts to come prepare lunch. Through featuring different chefs and chef-inspired meals, I’ve found the students have been looking forward to coming into the cafeteria. They are willing to try new things with crazy names, and to ask for their favorite outside items turned healthy.

Ideas and Innovation

I’ve created a high school “focus group” to see what future college students will want in terms of foodservice. This year, I called up two now-seniors from the last group to get 10 of their friends together. I also include a sophomore or two so that I always have a contact for next year. Tapas, grain bowls and late-night breakfast all originated from this group.

Ideas and Innovation
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This summer, we teamed up with a church to deliver meals to three housing projects. We brought the meals to the church, and then the church recruited volunteers to deliver the meals to the children. We’ve been very impressed with this new model, and it shows great promise in getting meals to children who otherwise would not be able to leave their housing project.

Industry News & Opinion
sharing love

Having never personally experienced a hurricane, I can only imagine the horrors faced by the millions of people whose lives were affected by Harvey and Irma in late August and early September. It’s a group that comprises uncounted noncommercial operations, including Houston Independent School District, which serves 215,000 students.

But from that tragedy has come one of the most impressive feats of foodservice I’ve seen since coming on board at this magazine, partially spearheaded by Nutrition Officer Betti Wiggins , who only just joined the district. For the entire school year,...

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