USDA updates wellness policies as part of Healthy, Hunger-Free Kids Act

July 8—The USDA has announced updates to school wellness policies as part of the Healthy, Hunger-Free Kids Act. Schools that participate in the National School Lunch Program and School Breakfast Program were required to have a local wellness policy in place beginning in the 2006-2007 school year. Based on provisions set forth in the Healthy, Hunger-Free Kids Act, districts now are required to include additional stakeholders in the development, implementation and review of wellness policies. Schools are now required to inform and update the public—including parents, students and others in the community—about the content and implementation of the local wellness policies. These provisions will be effective beginning in the coming 2011-2012 school year. Provisions under the new bill supersede previous requirements and expand the scope of wellness policies.

“Parents understand that our commitment to teaching children healthy lifestyles requires local communities working together to make wellness a priority,” said Agriculture Secretary Tom Vilsack, in a press release. “The updated local school wellness policies will help bring more people into this process in order to ensure kids are surrounded by a healthy school environment.”

The USDA did not specify exact requirements for how districts were to accomplish this new provision, nor who “others in the community” referred to. The Food and Nutrition Service says it will update materials on wellness policies on its website.

More From FoodService Director

Industry News & Opinion

University of St. Thomas in St. Paul, Minn., has replaced a fajita bar in one of its dining halls with a superfoods bar, Tommie Media reports.

Aiming to provide more options for athletes and students with dietary restrictions, the new bar offers diners a choice of protein with a variety of toppings, such as beans, fruit, couscous and quinoa.

The superfoods bar has made a few appearances on campus since it was first tried for the school’s football players last summer.

“Word of mouth is getting out, and every day I get a few more people,” Ryan Carlson, a cook at the...

Sponsored Content
gluten free diet

From Stouffer’s.

A large part of menuing allergen-friendly cuisine is deciding which gluten-free items to serve.

In particular, college dining hall operators must decide whether to make gluten-free items in-house or to order gluten-free items from a manufacturer. Some factors to consider are: the size of the university, the demand for gluten-free options,and the ability to have separate gluten-free storage and workspaces in the university dining hall kitchen.

According to FoodService Director , 77% of college and university operators purchase their gluten-free...

Industry News & Opinion

Reading Hospital in West Reading, Pa., is using robots to help deliver patient meals, BCTV reports.

The eight robots, named TUGs, will be used to transport meals from the hospital’s nutrition services department to patient floors at Reading HealthPlex for Advanced Surgical & Patient Care.

Moving at three miles per hour, the robots will follow preprogrammed routes to the HealthPlex, where room ambassadors will remove room service carts from the TUGs and deliver them to patients. The TUGs will then return to nutrition services with dirty dishes for cleaning.

The...

Industry News & Opinion

Sodexo has partnered with fast casual Blaze Pizza to offer the chain’s signature pizzas, salads, beverages and desserts at select venues served by Sodexo, including colleges and universities.

Bill Lacey, senior vice president of marketing at Sodexo, said that Blaze’s growth in the fast-casual sector drove the partnership. Blaze opened its first unit in 2012 near the University of California at Irvine. Its pizzas are flash fired, cooking in under 180 seconds, according to the chain—a selling point for busy customers.

FSD Resources