Reflections from SNIC

Published in FSD K-12 Spotlight

Sodium reduction and an update from the USDA were highlights of the School Nutrition Association’s leadership conference.

Operators also expressed concern about alternatives that might be put into products to make them more acceptable once the salt is taken out. One commenter likened it to the “fake fats” and said, “We all know what that did for the digestive tract.”

Another salt comment was about kids becoming the Food Network society and watching shows like “Chopped.” “It seems every time someone is chopped it’s because they don’t put enough salt in their food,” one person commented.

Thornton had this to say: “We as a society learned to like sodium gradually, so we need to learn to unlike it gradually.”

Here are a few other highlights from the conference:

  • The proposed professional standards for school foodservice employees should be released soon. These will establish hiring standards for state directors (current employees are grandfathered in). For a district’s nutrition director, these will establish the training and criteria needed to be hired for that position and ongoing training that will be needed. These will also establish what ongoing training is needed for school nutrition professionals at the district level.
  • The proposed rule around local wellness policies should be issued in the next few months. Expect to see an emphasis on public involvement in development of policy and on assessment of policy.
  • As of last October, 81% of SFAs have been certified as meeting new meal regs; 86% have turned in applications and are waiting to be processed.
  • In regard to breakfast in the classroom, operators can preplate, and don’t have to provide every combination of meal offerings to comply with offer versus serve.
  • When it comes to competitive foods regs this fall: Cindy Long, of the USDA, said they will be working on corrective action and helping those locations that do not meet the new rules. The USDA will not withhold federal reimbursement for those districts that are not in compliance.

More From FoodService Director

Industry News & Opinion

Just over 100 foodservice workers at Mayo Clinic in Rochester, Minn., have voted to join a branch of the Service Employees International Union, KIMT reports.

SEIU Healthcare Minnesota said that 89% of the ballots cast during last week’s election were in favor of unionizing.

The workers are employed by Sodexo, Mayo Clinic’s current foodservice vendor. The clinic recently announced plans to switch vendors to Morrison Healthcare Food Services, a move that has sparked backlash from workers and led to a lawsuit from the SEIU .

Read the full story via .

Sponsored Content
pasta dish from NC State

From Barilla.

Good-for-you food doesn’t do much good if it’s a hard sell to get diners to eat it. Luckily, pasta is nearly always a crowd-pleaser, especially with student athletes who benefit from its nutritional boost.

“One thing about pasta is that students like it,” says Lisa Eberhart, a registered dietician and director of nutrition and wellness for North Carolina State University, where they serve Barilla pasta. “It’s also a great source of slow-burning carbohydrates.”

In fact, 57% of Gen Z consumers and 58% of millennials call pasta a “preferred food,”...

Industry News & Opinion

The Los Angeles Unified School District has lifted its ban on flavored milk in an effort to reduce food waste, the Los Angeles Times reports.

After implementing the ban in 2011, the district noticed that many students would simply throw away their unused milk containers, causing them to end up in landfills. In order to combat the problem, the district’s board is launching a four-part study in 21 schools that will examine different ways to encourage kids to drink more plain milk.

One of the theories proposed is that students will be more likely to drink plain milk if they...

Industry News & Opinion

As Harvard University’s dining staff strike continues , the school has added an extra $25 to student accounts, providing more flexibility for students to eat outside of the dining halls, The Harvard Crimson reports.

The extra funds were added to Crimson Cash and BoardPlus accounts, which students can use to pay for food both on and off campus.

Aside from some technical issues with payment processing, students are grateful for the extra money, according to The Harvard Crimson.

Since the strike began two weeks ago, students have complained about food quality in the...

FSD Resources