Orange County (Fla.) schools launch Fresh to Schools campaign

FoodService Director - news - Orange County (Fla.) schools launches Fresh to Schools campaignOct. 31—Orange County (Fla.) Public Schools has launched Fresh to Schools, an initiative to increase menu selection of fresh produce for its students. Fresh to Schools was inspired by Oak Ridge High School’s student organization Youth 4 Change. According to a release, the students met with the district’s Food and Nutrition Services staff and school officials to address their desire for more fresh produce menu selections.

Fresh to Schools was launched last week at Oak Ridge High School. The foodservice department offers more than 20 servings per week of fresh fruits and vegetables in its meal and snack programs. Newly appointed Director of the Division of Food, Nutrition & Wellness for the Florida Department of Agriculture & Consumer Services, Robin Safley, with State Senator Gary Siplin, OCPS Deputy Superintendent Dr. Barbara Jenkins and Florida farmers Pero Family Farms and R.C. Hatton, attended the launch event.

For the Fresh to Schools program, the foodservice department is implementing a build-your-plate salad, using traditional salad bar components. The items are individually wrapped to meet food distribution guidelines. Some of the items for hte build-your-plate salad are being provided by local farmers.

“Our school salad concept allows students to choose from a variety of fruits and vegetables, while going through the lunch line. It keeps everything clean and easier to grab than salad bars of the past, while still meeting the USDA requirement for US Schools and our student customers’ requests,” Lora Gilbert, senior director of OCPS Food & Nutrition Services, said in the release.

More From FoodService Director

Industry News & Opinion

The menu served at Ottawa General Hospital in Ottawa, Ontario, is headed for an overhaul after its CEO and management team ate a strict hospital food diet for a week and were unhappy with their options. The foodservice department has been fielding patient complaints for years, but decided to take action after facing the issue head on.

“Getting food managers to eat three meals of hospital food a day for a week brought the point home that much of the food being served was bland, institutional and not what people would normally eat,” Director of Food Services Kevin Peters told Ottawa...

Industry News & Opinion

With overtime pay likely to become a reality for some salaried foodservice employees after Dec. 1, operators are rethinking what they expect managers to do off-site as part of their responsibilities. Answering email or scheduling shifts at home didn’t matter when the employees were exempted from overtime if they earned more than $23,660 per year. But with that threshold more than doubling on Dec. 1 to $47,476, a half hour spent here and there on administrative tasks could push a salaried manager over the 40-hours-per-week threshold and entitle him or her to overtime. And how does the...

Menu Development
frozen raspberries

“As a chef, I pretty much have grown up through the business thinking that fresh was always better—produce, fish and meats, especially,” says Ryan Conklin, executive chef for UNC Rex Healthcare’s culinary and nutrition services. “But the more ‘re-educated’ I get, the more I’m learning that some frozen options may be more appropriate for me to be using on my menus.”

Right now, the perception of frozen foods doesn’t match the reality, especially for high-volume foodservice operators, says Conklin. Often, chefs and operators picture not-great product that’s been sitting in a block of...

Sponsored Content
Roasted Beet Salad Pickled Blueberries
From Blueberry Council.

What’s trending in the culinary world? The basics! According to the NRA, diners today are craving authenticity, simplicity and freshness on menus. But basic ingredients don’t have to lead to boring menu options.

It’s easy to fall into the latest craze to capture consumer attention and drive sales. But we’ve learned it’s not always about novelty. Instilling a feeling of nostalgia and familiarity by using well-known and well-loved ingredients in new, experimental dishes can lead to an increase in adventurous dining decisions, while staying in your customers’...

FSD Resources