Program funds healthy changes in school meals

Time Life Foundation expanding its assistance to additional cities.

As part of its mission to improve children’s nutrition Life Time Fitness has announced it will expand its program designed to inspire healthier food in our nation’s schools to Chicago, Dallas, New York and Phoenix. Led by the Life Time Foundation, the program focuses on removing 100% of bleached flour, processed sugar, food coloring, high fructose corn syrup, preservatives, trans fats and hormones from the school lunch menu.

Prompted by the success of its first year pilot program with Deephaven Elementary, which is part of the Minnetonka, Minn. Public Schools District 276, Life Time’s school lunch program expansion invites additional opportunities for schools to collaborate in partnership with the company’s health and nutrition experts in the design of new lunch menus that will launch in the 2012-13 school year. As with Deephaven Elementary, the effort will result in eliminating the key ingredients Life Time’s experts believe contribute to many health problems in youth today. Additionally, the Life Time Foundation has committed to fund 100% of the cost difference between the former and newly designed lunch menus for a period of three years.

“The positive impact of our initial pilot and the sustained interest we have seen by other schools and parents reinforce our desire to expand the program,” said James McGuire, director, Life Time Foundation. “In doing so, we will bring this opportunity to four additional schools, with the goal of providing a school lunch that is far healthier. At the same time, we welcome other companies like ours to embrace this model, which we are happy to provide, such that dozens more schools, students and staff may be positively impacted by attacking the nutrition issues children face. We also know that as better food choices are made, the cost of these improved ingredients will reduce over time, making it possible for the schools themselves to make this change.”

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources