Vermont schools team up to create healthy cookbook

“New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks” is filled with healthy recipes that meet USDA guidelines.

Jan. 8—Mac & trees—macaroni and cheese with broccoli—roasted parsnip chips, strawberry and spinach salad and green monster pops were already on the menu at some Vermont schools that have done away with frozen chicken nuggets and fish sticks.

Now those creative cooks are sharing their healthful recipes with other schools.

“New School Cuisine: Nutritious and Seasonal Recipes for School Cooks by School Cooks,” produced with help from a grant from the U.S. Department of Agriculture, fundraising and the Vermont Department of Education.

It was distributed last month to all Vermont public schools and to every state to spread the word about healthy eating.

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After fielding complaints from parents and students, Sodexo is launching an initiative to improve dining services at Emerson College in Boston, the Berkeley Beacon reports.

The initiative will kick off this month with an event dubbed Fresh Start, marking the start of several moves aimed at improving service—including the hiring of a new executive chef, the addition of a second sous chef, and retraining current staff on food preparation and presentation.

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The University of Notre Dame in South Bend, Ind., will soon switch over from magnetic strip-based student ID cards to chip-based ones, The Observer reports.

Along with being more secure, the new cards will allow students easier access to dining halls, enabling them to simply tap their cards on a reader to gain entrance. Students will also be able to add flex points and Domer Dollars—which can be used at eateries on and off campus—to their accounts via a mobile app.

The new cards are expected to be available by the time school begins next fall.

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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.

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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.

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