Wyoming school officials prepare for new breakfast regulations

The new rules include a maximum calorie count for meals served.

Sept. 23—High-pitched voices echoed in the cafeteria. Students flung backpacks beneath their feet or on benches as they found seats.

The kids knew the drill for breakfast at North Casper Elementary School on Monday morning, where 85 percent of the student body qualifies for free or reduced lunch and between 80 and 100 students eat a school-provided breakfast each day. One by one tables were released. Students lined single file for a meal.

Lunch clerk Kay Kunckel greeted each student at the front of the line, checking names off a list she kept on an iPad.

"Oatmeal?" Kunckel asked one boy hesitating on his decision between two lines of trays. One line offered hot oatmeal, the other cold cereal.

"It's pretty good,” Kunckel said, helping the student take a tray.

The U.S. Department of Agriculture has kept a closer eye on school food programs such as North Casper’s during the past three years. As part of a federal initiative to combat growing rates of childhood obesity and diabetes, new regulations have increasingly specified what should go into meals served under the USDA's decades-long National School Lunch Program and School Breakfast Program.

More From FoodService Director

Industry News & Opinion

This semester, the East Quad dining team at the University of Michigan in Ann Arbor is taking steps to offer more authentic global cuisine , Michigan Daily reports.

The team has partnered with the Office of Student Life to start a conversation with students on how best to create and serve Middle Eastern and North African cuisine. Additionally, the university invited chefs from Japan and India to campus to help its chefs create more authentic recipes.

The school’s push for more accurate global cuisine was partially inspired by an international food event that got cancelled...

Industry News & Opinion
Madison food truck

The Madison Metropolitan School District in Madison, Wis., has partnered with a local organization to debut a food truck that will serve healthy, locally sourced lunch options for Madison high school students, according to The Capital Times .

The truck, which was donated by the Emmi Roth Cheese Co., will visit four high schools Tuesday through Friday, spending a day at each campus. Students who qualify for free or reduced-price lunch can use the food truck as they would the school cafeteria for no-cost or discounted meals.

Members of MMSD and partner organization REAP Food...

Industry News & Opinion

Identifying prospective employees may be less challenging for foodservice operators than getting would-be recruits to complete the hiring process , according to a new study of why job applicants bail.

The report shows that nearly three out of fours applicants (74%) will drop their effort to be hired if they suspect management is racist, and two out of three (62%) will flee if they learn of sexual harassment allegations. Roughly the same proportion (65%) will halt their pursuit if they encounter indications of a gender gap in pay.

About half (45%) of candidates won’t show...

Menu Development
zoodles

Here’s how two operations are spotlighting produce this season.

Oodles of zoodles

Binghamton University underscored its growing focus on plant-based options with a recent zoodle pop-up on campus. The pop-up, which served vegetable noodle bowls in vegan and vegetarian varieties, sold out of the dishes in four hours. The Binghamton, N.Y., school aims to add zoodles to its regular menu in the fall.

A buffet boost

The dining team at Miami University in Oxford, Ohio, recently re-evaluated its buffet offerings with an eye toward adding healthy options. It updated the fruit and...

FSD Resources