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

Sponsored Content
WinCup foam food containers

From WinCup.

Cost control.

Two little words that are essential to every foodservice director’s day-to-day activities.

Keeping costs in check is paramount in running a functioning food operation, of course. But the ripples of cost control can extend beyond your bottom line. And savvy directors must balance customer satisfaction on the P&L sheet.

Fiscal Responsibility

The foundation of cost control is accepting fiscal responsibility, which requires a solid understanding of foodservice accounting. Prime cost, the combined cost of food and labor, is an...

Industry News & Opinion

Orange County Community College in upstate New York is replacing its dining staff with vending machines , The Times Herald-Record reports.

The staff members, who will be let go in June, include nine full-time and three part-time workers. Students say they will miss the employees and the access to fresh food.

The Orange County Community College Association, which oversees the school’s cafeterias, says the layoffs were partly due to a $150,000 deficit accumulated by foodservice operations last year.

Read the full story via The Times Herald-Record .

Industry News & Opinion

Bates College in Lewiston, Maine, is eliminating paper cups in its Commons dining hall and has given each student a reusable stainless steel mug as a replacement, bates.edu reports.

The mugs were distributed via a promotion earlier this week where students could fill their new mugs with a free smoothie. Stickers and other trinkets were set out for students to use to “bling” their mugs.

Dining services turned to students to determine which type of mug would be offered. The college also installed a mug-washing sink in the dining Commons earlier this year.

Read the...

Industry News & Opinion

Compass has partnered with Jose Andres ’ ThinkFoodGroup, allowing the chef and foodservice vendor to collaborate at such venues as stadiums and college campuses.

“With this partnership, we have the opportunity to tell stories and connect with people through food on an entirely new level,” Andres said in a release.

The three-year team-up comes shortly after Andres opened a ThinkFoodLab pop-up in Washington, D.C., which will serve as a recipe R&D space for his restaurant group.

ThinkFoodGroup was this year named a Power 20 multiconcept operator by Restaurant...

FSD Resources