Sodexo partners with Cornell's Smarter Lunchrooms movement

Program promotes student health and achievement at school districts.

March 21—Through a partnership with the Smarter Lunch Movement, Sodexo is hoping to change student behaviors around food and beverage choices. By working together, Sodexo and the Smarter Lunchrooms Movement will use simple behavior-change techniques to improve student health and achievement.

The Smarter Lunchrooms Movement, a program developed by the Cornell Center for Behavioral Economics in Child Nutrition Programs, is a an effort to equip school lunchrooms with simple and little-to-no-cost tools that will improve child eating behaviors and thus improve the health of children. Sodexo will begin using basic principles associated with behavioral economics to emphasize healthier dining options in school lunchrooms. Techniques include positioning healthier options in service lines to make them more visible; creating attractive displays to further showcase healthier food and beverage options and coming up with creative names to make healthier choices more appealing.

The Cornell Center for Behavioral Economics in Child Nutrition Programs' research revealed that promoting foods in accordance to the Smarter Lunchroom Movement suggestions can increase sales of fruit by 102%, increase selection of vegetables from 40% to 70%, increase percentage of white-milk sales and increase the number of students making healthier menu choices overall. Sodexo is looking to replicate those results in the districts the company serves.

"We find that students know more about good nutrition than ever before, but that knowledge doesn't always translate directly to cafeteria choices," Steve Dunmore, president of Sodexo Education-Schools, said in press release. "Sometimes students need a little nudge to point them in the right direction and our work with the Smarter Lunchrooms Movement is aimed to do just that."

More From FoodService Director

Sponsored Content
boston college acai bowl

From Dannon Foodservice.

Catering to the go-go-go lifestyle of university students is a challenge, and it’s one that Boston College dining representatives wrestle with daily.

“Students don’t just want to eat dinner between 5 and 7 p.m.,” says Beth Emery, the school’s director of dining. “They may want to eat dinner at 9 o’clock. We’ve been trying to come up with creative solutions.”

Those creative solutions include everything from offering breakfast items throughout the day to providing healthier late-night choices to trolling social media for trendy new menu ideas...

Sponsored Content
savory yogurt parfait

From Dannon Foodservice.

What consumers eat and, most importantly, when they’re eating it has changed significantly in recent years, signaling opportunity for operators able to capitalize on this evolution.

For example, some 83% of consumers said they were daily snackers in 2016, according to Technomic’s Snacking Occasion Consumer Trend Report . That’s up from 76% just two years earlier. Snacking is growing across many channels from retail prepared foods to bakery and coffee cafes, fast-food locations and more.

Busy lifestyles, smaller households with greater meal...

Industry News & Opinion

Labor secretary nominee Andy Puzder has officially bowed out of consideration for the cabinet position, according to the Associated Press .

Puzder, CEO of CKE Restaurants—the parent company of Hardee’s and Carl’s Jr.—was tired of being under fire for hiring an undocumented immigrant as a nanny and being accused 26 years ago of physically abusing his wife, an unnamed source told CBS News . The agency reported that Puzder was unlikely to show for the start of his confirmation hearings tomorrow.

Puzder has also been attacked by organized labor for comments suggesting that...

Industry News & Opinion

Risley Dining Room at Cornell University in Ithaca, N.Y., has just become 100 percent gluten-free, 14850.com reports.

For the past two years, the university has slowly phased out gluten in the dining hall’s menu by eliminating it in its stir fries, biscuits and brownies.

Instead of offering gluten-free versions of typical college fare, including pizza and pasta, the dining service team aimed for more sophisticated restaurant-style items.

Along with being gluten-free, Risley is also peanut free and tree-nut free.

The dining room is the second college eatery...

FSD Resources