Holy Cross’ Kimball to Kitchen puts fresh food in students’ hands

Published in FSD Update

This summer, farmers’ markets came to the campus of the College of Holy Cross, in Worcester, Mass. The markets were a success, except dining services realized students wanted to pay with their meal plans, something they couldn’t do. Realizing there was an unmet need for students to purchase fresh produce without having to regularly visit a grocery store, dining services created the Kimball to Kitchen program this fall.

For $20 per order—paid with meal plan funds or cash—residents can choose six items from a list of 23 fresh products such as produce, bread, chicken breasts and eggs. An online form allows students to complete their order and indicate when they will it pick up from Kimball, the university’s main dining hall, during its regular weekday hours. Dining services staff then pull items from pantry stock each morning to fulfill orders. “Fruits and vegetables are a big part [of the program],” explains Kathy Egan, assistant director, wellness and promotions.

Even though the Kimball to Kitchen option is currently only open to seniors housed in on-campus apartments—about 200 students—the program receives eight to 10 orders per day. “I want students to take ownership of their food and learn to cook and shop,” explains Egan, adding that she hopes this helps students prepare for adulthood while giving them fresh food options. “It’s a good deal for students. And they don’t have to leave campus.”

In order to encourage more healthful snacking, Egan hopes to expand the program to those students who do not have kitchens in their on-campus rooms, allowing them access to fresh products when dining options are limited, rather than choosing less healthy items.

More From FoodService Director

Industry News & Opinion

Six Philadelphia hospitals were honored by the city’s department of public health for healthy food initiatives introduced as part of the local Good Food, Healthy Hospitals program, bizjournals.com reports .

The hospitals each debuted healthy measures to their dining services, such as lowering the cost of water bottles and seltzers, and offering dishes that incorporate local produce. One hospital was also honored for operating its own organic farm.

The facilities that were honored were:

Einstein Medical Center Philadelphia Cancer Treatment Centers of America’s Eastern...
Sponsored Content
chili flakes and peppers spicy hot

From Catallia.

When planning your menus, take note: college and university students think spicy is hot.

Fifty-seven percent of consumers age 18-34 find spicy flavors, “extremely appealing,” according to Technomic. And almost 50% of college students surveyed said they would like their schools to offer more ethnic foods and beverages, states a recent Technomic College & University Consumer Trend Report. Translation: they like their food kicked up a notch!

More Options than Ever

“Students of today are all about flavor,” says Steve Mangan, director of dining for...

Industry News & Opinion

Sodexo is partnering with celebrity chef Robert Irvine in an attempt to provide military communities with healthier meals.

The 10-year partnership will allow Sodexo to access chef Irvine’s knowledge of nutrition and fitness in its aim to benefit the quality of life for military members, the vendor said in a news release.

Sodexo hopes that Irvine’s popularity as the host of Food Network’s "Restaurant: Impossible" will draw attention to its commitment to nutrition, health and well being. Irvine also has a military history himself—before embarking on his culinary career, he...

Industry News & Opinion

The cafeteria at the Smithsonian's new National Museum for African American History and Culture is intended to be an extension of the museum, showcasing stations that offer cuisines from different geographic locations such as the Creole coast and agricultural South, Time reports .

The eatery, Sweet Home Cafe, was set up to highlight the wide range of African-American cuisine, Executive Chef Jerome Grant told Time. When it officially opens later this month, it will serve dishes such as shrimp and grits, pan-roasted oysters and a fried catfish po’boy.

Celebrity chef Carla...

FSD Resources