USDA announces $5.7 million in grants

The money will be used to help state agencies administer the National School Lunch and Child and Adult Care Food Programs.

WASHINGTON — Agriculture Under Secretary Kevin Concannon Thursday announced a series of grants and tools designed to help schools serve healthier meals and snacks – and help students select them – as they return from summer breaks.

The announcement includes $5.7 million in Team Nutrition grants to state agencies administering the National School Lunch and Child and Adult Care Food Programs, USDA said.

Several states will use the grants to increase the number of schools implementing Smarter Lunchroom strategies, which are methods for encouraging kids to choose healthy food.

USDA is also funding 2,500 toolkits to provide school districts with the resources they need to take advantage of research on Smarter Lunchroom strategies.

More From FoodService Director

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Menu Development
brisket beef plate

Just when it seemed barbecue couldn’t get any trendier—it did. More consumers now than in 2014 are looking for a variety of barbecue menu items, according to Technomic’s Center of the Plate: Beef & Pork Consumer Trend Report. The demand is up for smoked sausage (+19%), beef brisket (+12%) and beef ribs (+16%) for dinner—a trend noncommercial operators say they are also noticing.

Corporate Executive R&D Chef Jeffrey Quasha at Atlanta-based Morrison Healthcare helped launched 50 Liberty Street BBQ microconcept locations throughout the U.S. in December. Due to their success,...

Ideas and Innovation
restaurant patio

We recently started doing patio dining during the summer months, and stole some pointers for upscale barbecuing from local country clubs. We asked our residents who go to country clubs which elements they appreciate.

Ideas and Innovation
email computer screen

Communication is key, and [managers] are busy too. One tip I picked up from another director was to label my subject line with the header “action,” “information” or “response” followed by a brief description of the email contents. That way they can filter through their inboxes during their busy days to know which emails need their attention immediately and which they can save to read later.

FSD Resources