Reflections from LAC: Operators express frustration to USDA officials

Reactions to new meal pattern contain postives and negatives.

Yesterday I was in Washington, D.C., at the School Nutrition Association’s LAC conference. I’ve been talking to operators about the new meal regs, both proposed and final, for more than a year now. Public opinion seems to flow in cycles. When the proposed regulations came out, general opinion seemed to be negative. It could have been that directors felt the burden of the rules would be too great or costly. Some expressed frustration over what they thought was a lack of input in the rules. When the final rules came out in January, there seemed to be a shift. Most of the directors I talked to said they were already well on their way to meeting all the requirements. Most seemed optimistic. Yes, there was still some frustration, but it seemed like having that time to digest the proposed rules made directors a little less hostile to the requirements.

So when I came into LAC’s general session this morning I thought the upbeat mindset would be there; but I was wrong. After an overview of the new meal requirements, the session was opened up to questions and comments. Most of the people who spoke during the comments period seemed frustrated, and they directed that frustration onto the USDA officials present, Janey Thornton, USDA under secretary for Food, Nutrition and Consumer Services, and Cindy Long, director, Child Nutrition Division, USDA.

Here are some of the comments:

  • Several directors from California expressed concern over food-based menu planning. The directors would like for the state’s SHAPE nutrient analysis to be allowed.
  • Smoothies: If one cup of fruit is blended with one cup of low-fat yogurt, that blended item can not be used as components that meet the new meal pattern regulations. So the fruit in that smoothie can not be counted as the fruit component. This is because the fruit is no longer recognizable as a fruit when it is blended. Long said the goal behind the new meal pattern regs is to teach students what real foods look like.
  • One director asked why there wasn’t an exception for naturally occurring sodium like there is for naturally occurring trans fat. The USDA’s response to that was that the sodium ranges included in the regs takes into account all sodium served, even naturally occurring sodium.
  • Whole grains: If an item has water as the first listed ingredient and whole grain as second, that item is counted as a whole grain-rich item.

More From FoodService Director

Ideas and Innovation
sandwich sub

At our corporate operation in the Kohl’s headquarters, two kinds of sandwiches are available daily—an artisan version and a more straightforward sub. While planning out a business model for the space, Kohl’s wanted something that was quality driven, but very sensitive to pricing for associates. Diners are comfortable spending about $6 to $7 for lunch.

Ideas and Innovation
usc asian remodel

With a prime location in Los Angeles, one of the nation’s foodie capitols, the University of Southern California has plenty of dining competition. So when Kris Klinger, assistant vice president of retail operations, discovered that students were heading off campus for sushi and noodle bowls, he knew it was time to take action. The construction of Fertitta Hall, part of the university’s Marshall School of Business, provided the opportunity.

Klinger and Gary Marschall, associate director of USC auxiliary services in hospitality, shared photos of both the new Fertitta Cafe and a...

Ideas and Innovation
sriracha bottles

Generally, I’m not one to make New Year’s resolutions. They tend to be grandiose and unrealistic—and why not just resolve to start doing/not doing that thing you’re not doing/doing right away instead of going hog wild until Jan. 1? (New Year’s Day also is my birthday, and if you can’t eat at your favorite Thai restaurant and sip bubbly then, well, when can you?)

I do, however, enjoy the raucous singing of “Auld Lang Syne” to ring in the new year, though I’ve never been quite sure whether you’re supposed to be remembering the year fondly or happily putting it out of mind. While I...

Managing Your Business
briggo coffee haus kiosk

Though diners’ appetites for coffee are seemingly bottomless, adding a full-service coffee shop to every corner of a facility probably isn’t in the playbook. Here’s a look at how two operators added coffee service with relatively small footprints—with one decidedly futuristic (robot barista, anyone?), and the other low-tech but nimble.

Specialty coffee vending at Dell

Dell has a full-service Starbucks on its Red Rock, Texas, campus, but the location isn’t always convenient for a quick coffee pickup. “Certain times, you go into the bistro, like 7 a.m. to 9 a.m., there’s quite a long...

FSD Resources