Pa. district looks for ways to discourage healthy food waste

Packaged apple slices seem to be a successful solution.

Oct. 23—Students in the Nazareth (Pa.) Area School District are having a hard time swallowing healthier lunch choices, and school administrators are looking for ways to stop the waste of food.

The problem of students throwing fruits such as apples and oranges and vegetables, including broccoli and Brussels sprouts, into the garbage was brought to the school board's attention by district food director Sharon Ryba. She said the administration "is looking at ways to correct that."

Schools Supt. Dennis Riker told the board that starting this school year, new federal guidelines require more fruits and vegetables in school lunches. He said students are buying those healthier lunches because they're cheaper than paying for certain lunch items separately. However, the students are discarding the fruits and vegetables, Riker said.

After the meeting, Riker said that so far, administrators have come up with only one idea to stop students from tossing the fruit portion of their lunches -- packaged apple slices. "We've found more students will take [the packaged slices] with them, instead of throwing them away," Riker noted.

More From FoodService Director

Managing Your Business
uconn gluten free bakery

When Amarillo Independent School District opened a central bakery , the foodservice team faced years of challenges: getting a handle on equipment, refining recipes and planning for shrinkage, says Michael Brungo, residential district manager of dining services for Chartwells at the Amarillo, Texas, district. Through trial and error, the right solutions at the bakery—which provides sliced bread and sandwich buns for the district’s 55 schools—rose to the top.

Though kitchens in general can be a minefield of issues, bakeries present some unique challenges thanks in part to the finicky...

Ideas and Innovation
torch flame

There’s more than one way to open a wine bottle. When a corkscrew is nowhere to be found, David Brue—chef de cuisine and production manager for The Ohio State University Wexner Medical Center’s central production kitchen in Columbus, Ohio—reaches for his butane torch.

“I can never find a corkscrew anywhere, but for some reason, I always have a torch,” Brue says. “Heat the neck of the bottle carefully, and the cork pops right out.”

Managing Your Business
food safety manager paperwork

Food safety can be a lot to handle, requiring plenty of paperwork and diligence to ensure a kitchen complies with health regulations. It’s important to assess the structure of a food safety program —and to know what’s required, and what’s just good to have on hand.

In recent years, as Virginia Tech’s foodservice operations have expanded, so has its Hazard Analysis and Critical Control Points strategy. The Blacksburg, Va., university doubled its food safety staff to two employees, in addition to a training project coordinator and a manager to teach basic food safety classes to...

Managing Your Business
shaking hands graphic

Anyone who has moseyed down the self-help section of the local bookstore, probably has picked up on the mantra that positive relationships are built on trust. Employer-employee bonds are no different, according to research published in the January-February issue of Harvard Business Review. The study reports that employees at high-trust companies experience 74% less stress, 106% more energy at work, 50% higher productivity, 13% fewer sick days and 76% more engagement. Here’s how operators can start putting those numbers on the board.

Putting in the effort

At the University of...

FSD Resources