Cooper’s school meal challenge

Boulder Valley Board of Education is raising money to improve breakfast and lunch menus in Boulder schools.

On Tuesday, there was an interesting article in the Boulder (Colo.) Daily Camera, which we highlighted in our In The News section of the Web site. The newspaper reported that the Boulder Valley Board of Education has raised $400,000, toward a goal of $700,000, to improve breakfast and lunch menus in Boulder schools.

About three-quarters of the money raised thus far will go to pay Lunch Lessons, the menu consulting firm founded and headed by Ann Cooper, to remain in the district for at least one more year as it tries to make the district “a leader in student nutrition,” according to the article.

Last year, Boulder hired Lunch Lessons to show the district how to make school meals healthier. The board of education also appointed Cooper as interim director of foodservice, to lead the charge into what one board member called “the new world of school food.” The district’s goal is to have a foodservice program where everything is made from scratch, using all natural foods and nothing that has been processed. Cooper gained national attention from her work as foodservice director for the Berkeley, Calif., School District, and has parlayed that success into her new company and a gig with the Boulder district.

The Los Angeles Times reported that Cooper also has become a partner with Whole Foods Market to try to widen her sphere of influence. She and Walter Robb, co-president of Whole Foods, plan to go to Congress to argue for sweeping improvements to the federal Child Nutrition Act.

They even have created a Web site, thelunchbox.org, where people will be able to get healthful recipes, information about food safety, and suggestions on how to be a community activist, among other things.

More From FoodService Director

Menu Development
sam kass peter romeo

We’ve heard it time and again—millennials are extremely conscious about what they eat. They want to know what is in their food, where it is from, how it was made and more. And, as we’re learning, Gen Zers are even more aware and information-demanding about the food they eat than their older counterparts.

Hitting those higher-quality food standards is no easy feat. But it’s becoming a must, said chef Sam Kass—known for being the White House chef for the Obamas, a senior White House policy advisor on nutrition policy while he cooked, and currently the senior food analyst for NBC News...

Sponsored Content
chicken veggies recipes

From Tyson Food Service.

With operators becoming increasingly strapped for time and labor, it’s a strain to prepare every aspect of a menu item back-of-house or keep the menu populated with a variety of options. While it doesn’t mean they have to cut corners when developing new items, operators can use more versatile items that are simple enough to apply across the menu to save on labor and cost as well as be more efficient.

With versatile proteins, operators can increase menu opportunities without kitchen complexity, and drive new customer traffic or increase the number...

Industry News & Opinion

An audit into Kennesaw State University’s dining services revealed the university accrued roughly $2 million from off-campus students paying for meal plans as part of their semester fees, according to a report by Fox 5 Atlanta .

Meal plans at the Kennesaw, Ga., university are automatically assessed to students whether they live on campus or not. The university does not refund unused meals, draining the pockets of commuter students each semester.

“I think it’s ridiculous that we pay all this tuition and then we’re here paying another big fee,” commuter student Emmanuel...

Industry News & Opinion

As part of a 10-year contract to run Eastern Michigan University’s foodservice, Chartwells will invest $5 million in the Ypsilanti, Mich., university, as well as provide it with $18 million in capital improvements, according to a report by the Detroit Free Press .

The university’s board of regents approved the contract on Tuesday, citing the new revenue as an opportunity to expand and improve campus foodservice. EMU’s website indicates the partnership will allow for more student input as well as the introduction of food trucks and improved technology.

“The primary reason...

FSD Resources