USDA updates media on school nutrition

Aug. 16—During a conference call with media yesterday, USDA Under Secretary Kevin Concannon said the department was working hard to have the final rule for the updated nutrition standards, as specified under the Healthy, Hunger-Free Kids Act, finalized by the end of the year. Concannon said more than 132,000 comments had been received about the act. The USDA finished reviewing those comments last month.

“We are reviewing [the rule] right now,” he said. “Most of the comments were quite positive, but we are also mindful that there are a number of significant changes in [the bill], so we want to make sure that it is achievable.”

One area in the bill that Concannon said the department was looking at was the language of offer versus serve for the increased amount of fruits and vegetables that are now required.

Concannon also added that the department hopes to have the proposed standards for competitive foods released before the calendar year.

Also on the call was Becky Bounds, child nutrition director for the Lamar County School District in Mississippi. Lamar County is the first district in the nation to achieve a Gold with Distinction award in the HealthierUS School Challenge for a high school.

Bounds said she has already made many of the proposed requirements in the Healthy, Hunger-Free Kids Act. “It is a time when we are making many changes, but they are changes that need to be made,” Bounds said about the child nutrition environment. “We are not part of the program. We are part of the fix. It does take revitalizing your menus and educating your staff and knowing why we’re doing what we’re doing,” to achieve these changes.

More From FoodService Director

Industry News & Opinion

Sidney Central School District in Sidney, N.Y., has received $58,783 from the state to improve its farm-to-school program, The Daily Star reports.

The grant will be used to aid in appointing a farm-to-school coordinator and assistant who will help source local farm products for 10 districts in the region for NY Thursday, an initiative where cafeterias attempt to serve meals made entirely by local ingredients every Thursday.

The funding is part of a $12 million award spread among 12 districts throughout the state by Gov. Andrew Cuomo.

Read the full story via...

Industry News & Opinion

Denver Public Schools has begun posting cooking videos on its Facebook page in an effort to promote the scratch-made meals served in its cafeterias, Denverite reports.

The video tutorials are set up in a similar way to Buzzfeed’s Tasty videos, showing a pair of hands from above as they prepare a meal to background music. The Colorado district promotes the videos with the hashtag #DPSDelicious.

Read the full story via denverite.com .

Industry News & Opinion

Oregon State University will begin weighing waste in its food halls after receiving a $27,000 grant from the Oregon Department of Environmental Quality’s Materials Management program, the Gazette Times reports.

The school will use the money to install a computer-based system to help keep track of the waste .

Through the system, which includes a scale and a camera, staff will be able to weigh leftover food and take a photo of it before it’s discarded.

After reviewing the data collected, school officials say they may try to reduce portion sizes, alter purchases or...

Sponsored Content
Yuzu

From T. Marzetti® Foodservice.

If the current culinary interest in yuzu is any indication, today’s diners are seeking fresher flavors and cleaner eats. Yuzu, a bumpy, big-seeded citrus fruit, is turning up regularly as a tart and tangy ingredient in appetizers, salad dressings and marinades due to its nutritional benefits and tasty flavor.

Here’s how operators can combine seasonal ingredients such as yuzu with other clean label meal components for an easy way to bring health and flavor to the top of the menu.

Healthy and delicious

It’s no secret that diners want...

FSD Resources