Soda ban angers parents at Colo. school

Policy creates soda-free zone at elementary and middle schools.

Feb. 15—Parents of students who attend Weld Country (Colo.)District 6 elementary and middle schools have expressed concerns over a recent notice advising them not to allow their children to bring sodas to school.

In a recent newsletter, parents were told that as, per a policy passed by the school board last October, “soda is no longer allowed in the cafeterias at the elementary and middle school levels.”

The notice went on to say, “Regardless of where the soda is purchased and by whom, it should not enter the cafeteria.” and that the policy is intended to educate the students about what beverages are considered healthy and “encourage them” to exchange their sodas for other choices such as milk or juice.

Jeremy West, Nutrition Services director for the district, said part of the reason for the soda free zones was because soda contains a high amount of sugar and has little nutritional value. West said, based on that, the committee felt soda consumption was not conducive to student achievement and the no soda policy was also created to help fight childhood obesity.

More From FoodService Director

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Ideas and Innovation
lettuce dirt

Savor at McCormick Place developed the Green Thumb brand for menu items and products featuring its rooftop bounty; the latest is a pale ale made with the first crop of hops grown on the roof. Promoting that branding and the convention center’s green certification has brought in business from groups with a sustainability focus.

Menu Development
pho bowl

Achieving authenticity can be tricky. Late last year, Oberlin College landed in the news when students protested the way dining services at the Ohio school was botching ethnic food, serving up inauthentic versions of Asian and Middle Eastern dishes. It’s a challenge other operators are confronting, too, often tapping staff and patrons for inspiration.

At 260-bed Children’s Healthcare of Atlanta Scottish Rite, Executive Chef Bradley Czajka, himself of Polish-Ukrainian descent, started Global Stations as a way to recognize the diversity of cultures at the hospital. “We have such an...

Ideas and Innovation
business pamphlet fair show

As we struggle to recruit and retain millennials, we had our current millennial employees invite friends who don’t work for our organization to a Q&A session where we find out why our organization is or isn’t appealing to them, and what they are looking for in an employer. I recommend doing this off-site in a casual environment so you can get honest and open feedback that could be useful for better marketing.

FSD Resources