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

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