Winner announced in Recipes for Healthy Kids competition

Aug. 1—Intermediate District 287, South Education Center Alternative in Richfield, Minn., won the grand prize in the Recipes for Healthy Kids competition. The winning recipe was Porcupine Sliders. The school won the competition last week at the American Culinary Federation’s National Convention in Dallas. More than 340 recipes were submitted for the contest, which was launched to challenge students, parents and other community members to create tasty and healthy recipes for school menus.

“Intermediate District 287, South Education Center Alternative and all of the schools that participated in the competition have demonstrated once again that school meals can be healthy—and taste great too,” Audrey Rowe, USDA Food and Nutrition Service administrator, said in a press release. “This is an outstanding achievement for our kids and for our efforts to bring healthier meals and healthier lifestyles to schools across the nation.”

Other finalists in the competition’s recipe cook-off included Central Valley Harvest Bake, submitted by Joshua Cowell School in Manteca, Calif.; and Tuscan Smoked Turkey & Bean Soup submitted by Ira B. Jones Elementary School in Asheville, N.C. Competing teams submitted recipes in three categories: Dry Beans, Dark Green-Orange Vegetables and Whole Grains. The top 10 recipes in each category will be published in a Recipes for Healthy Kids cookbook to share with schools, students and families.

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