Schools need updated kitchens to serve healthier meals, study says

Eighty-eight percent of operators say they need at least one piece of equipment to meet new meal pattern regs.

Dec. 19—The Pew Kid's Safe and Healthful Foods Project has released a new study that shows schools need money to purchase or upgrade kitchen equipment in order to help them serve healthier meals that meet the Healthy, Hunger-Free Kids Act.

Some highlights of the survey include:

Finding 1: The vast majority of school food authorities (88%) needed one or more pieces of equipment to help them meet the current lunch standards. Of those that reported having inadequate equipment, more than 85% are “making do” with a less-efficient process or workaround.

Finding 2: Only 42% of school food authorities reported having a budget to purchase capital equipment, and less than half expected the budget to be adequate to meet their equipment needs.

Finding 3: More than half of all school food authorities (55%) need kitchen infrastructure changes at one or more schools to meet the lunch requirements. Schools across the country are working hard to put safe and healthful meals on the cafeteria table. This report will outline the equipment and infrastructure they need to do so.

Finding 1: The vast majority of school food authorities (88 percent) needed one or more pieces of equipment to help them meet the current lunch standards. Of those that reported having inadequate equipment, more than 85 percent are “making do” with a less-efficient process or workaround.

Finding 2: Only 42 percent of school food authorities reported having a budget to purchase capital equipment, and less than half expected the budget to be adequate to meet their equipment needs.

Finding 3: More than half of all school food authorities (55 percent) need kitchen infrastructure changes at one or more schools to meet the lunch requirements. Schools across the country are working hard to put safe and healthful meals on the cafeteria table. This report will outline the equipment and infrastructure they need to do so.

- See more at: http://www.pewhealth.org/reports-analysis/reports/serving-healthy-school-meals-kitchen-equipment-85899527489#sthash.gr3PGNZE.dpuf

Finding 1: The vast majority of school food authorities (88 percent) needed one or more pieces of equipment to help them meet the current lunch standards. Of those that reported having inadequate equipment, more than 85 percent are “making do” with a less-efficient process or workaround.

Finding 2: Only 42 percent of school food authorities reported having a budget to purchase capital equipment, and less than half expected the budget to be adequate to meet their equipment needs.

Finding 3: More than half of all school food authorities (55 percent) need kitchen infrastructure changes at one or more schools to meet the lunch requirements. Schools across the country are working hard to put safe and healthful meals on the cafeteria table. This report will outline the equipment and infrastructure they need to do so.

More From FoodService Director

Managing Your Business
wurster west may 2016

At a nearly 150-year-old university, every stone column and classroom has treasured stories to tell. But with that history come the logistical challenges of operating in outdated spaces—especially for foodservice. Such is the case at University of California at Berkeley, where longtime cafe Ramona’s in Wurster Hall closed in March to make way for an updated, as-yet unnamed concept.

With little more than a steam table and coolers, Ramona’s was limited by its lack of ventilation. And, as a former classroom space, it never was intended to function for foodservice, says Jennifer Wolch...

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources