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

Managing Your Business
business man smash computer

Foodservice directors spend a lot of time taking care of other people, whether it’s K-12 students who aren’t always eating enough at home, malnourished patients back for return visits or employees squabbling among themselves. That kind of pressure can weigh heavily—and come home from work. The Anxiety and Depression Association of America finds that 83% of men and 72% of women say stress at work carries over into their personal lives, and 50% call staff management their main culprit for workplace stress.

“Stress is very difficult in our world, and work-life balance is very much a...

Industry News & Opinion

Students at an Arkansas high school may have to take creative measures to get a meal, thanks to a school policy that prevents parents from dropping off lunches left at home.

The Catholic High School for Boys in Little Rock, Ark., last week posted a picture on Facebook of a sign that reads, “Stop. If you are dropping off your son’s forgotten lunch, books, homework, equipment, etc., please turn around and exit the building. Your son will learn to problem-solve in your absence.”

While social media opinions on the school’s rule were mixed, some commenters expressed concern that...

Industry News & Opinion

Novato Unified School District in Novato, Calif., has created a new vegetarian grab-and-go item as part of the district’s Meatless Monday initiative, marinij.com reports .

The Fiesta Rice and Bean Shaker, which is served in disposable cups, contains rice, corn, black beans, taco seasoning, corn tortilla chips and romaine lettuce topped with an optional salsa and ranch dressing. It’s also customizable, as students are able to select which ingredients they’d like to include.

The vegetarian shaker is made using produce from a nearby organic garden. Sofie Garcia, an employee in...

Industry News & Opinion

High school students in Dallastown Area School District in Dallastown, Pa., will soon see the addition of live prep stations in their cafeteria, as well as an area where they can access food at any time during the school day.

The district has partnered with Chartwells for the revamp, which will allow students to watch their food being prepared and also includes the addition of new menu items, says the York Dispatch .

Chartwells’ mid-Atlantic dietitian, Aliza Stern, believes these changes will be welcomed by students as they become increasingly interested in different types...

FSD Resources