Oakland struggles to improve school lunch program

High free and reduced rate makes implementing change difficult.

June 29—Over the past few years, Berkeley, Calif.’s school district has made national news with its school lunch improvements. Now, Berkeley’s neighbor Oakland is trying to get a food revolution going, too. The Oakland Unified School District serves about 6 and a half million meals per year. This volume makes the task of overhauling the school food system a daunting one. While Berkeley’s school district has 9,400 students, with about 40% qualifying for free or reduced lunch, Oakland Unified has 38,000 students, with over 70% qualifying. At some schools, this number is over 90%.

District-wide, Oakland schools serve about 9,000 breakfasts per day, 21,000 lunches, 8,500 snacks, and now 500 suppers. Given this high demand, Oakland’s school district recently undertook a study on how to improve its Nutrition Services department, responsible for school meals. The report, a partnership with the Center for Eco Literacy, recommends facilities improvements, fresher and more organic ingredients, and the construction of a large central commissary with an organic farm. In a district where many students eat up to five times a day at school, these are big issues.

More From FoodService Director

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.

But my personal eureka didn’t come while we were talking about how Palomar had cleaned up the impulse-buy zones...

Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

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.

The green beans, for example, were listed as “green beans” for basic, “light ‘n’ low-carb green beans and shallots” for healthy restrictive, “healthy energy boosting green beans and shallots” for healthy...

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

...

FSD Resources