White House-endorsed chef leads nutrition training for school directors

White House Champion of Change Garet Berdan shares healthy recipes with operators.

March 26—A joint training by Oregon Department of Education Child Nutrition Programs and the Oregon Dairy Council featuring Oregon dietitian and White House Champion of Change Garrett Berdan taught school nutrition operators how to perform Confident Cooking the My Plate Way.

Leslie Collier, the food service manager for Tenas Illahee Childcare Center in Tillamook, says she is a big fan of Berdan’s recipes because he regularly reaches for color in the form of fruits and vegetables and infuses them into virtually every dish on the menu while simultaneously integrating USDA commodities into child nutrition and school-lunch programs.

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Industry News & Opinion

Amherst-Pelham Regional School District in Amherst, Mass., is updating its lunch debt policy to no longer single out students, MassLive reports.

Under the new policy, students with lunch debt will be given the same meals as their peers, regardless of how much they owe. School officials will also be communicating directly with parents of students who have accumulated debt instead of through the students themselves.

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Menu Development
eureka

Since California’s state motto is “Eureka!” it seems fitting that a recent conversation with the director of hospitality at San Diego’s Palomar Health led to the biggest aha moment I’ve had in a long time.

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Industry News & Opinion

Labeling foods with indulgent buzzwords such as “sweet sizzlin’” and “crispy” can lead consumers to make healthier food choices , according to a recent study out of Stanford University .

In the fall 2016 study, researchers labeled vegetables in one of the school’s dining halls using terms from four categories: basic, healthy restrictive, healthy positive or indulgent.

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Ideas and Innovation
sparkling water

Our carbonated soft drink sales at Earls.67 reflect a national trend; we’re continually down on carbonated soft drink sales by 8% to 9% on an annual basis,” says Cameron Bogue, beverage director at the contemporary-casual chain Earls Kitchen + Bar.

The issue with spa water

Many operators are intrigued with the offering, but they are learning that infused water can’t be offered at a cost to guests unless there is added value beyond cut-up fruit. Bogue says, “I was adamant that I didn’t want to charge for spa water.”

Agua fresca alternatives

At the original location of

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