Healthy Fare that's In Demand

C&U operators dish about nutritious food that faculty and students crave.

Tilapia Printemps
The University of Montana, Missoula, Mont.

Tilapia Printemps tops the list of healthy foods at this Missoula school, which serves 15,000 students. Adapted from a previous menu item, Tilapia Primavera, the newer version replaces the original cream sauce with zucchini, carrots, red bell peppers, fresh parsley and a little unsalted butter. The dish has only 131calories per serving.

“It’s very colorful and inviting to the eye to eat,” says Mark LoParco, director of dining services. “A lot of our students don’t have access to varieties of fish and we are very conscious of that. We want healthy items that look good and taste great.”

LoParco relies on data from the computer system to rank the dish’s popularity. “It’s been on the menu for a year and a half. Things like carne asada or roasted turkey still outsell a fish item, but in terms of items that are healthier, this one does very well,” he adds.

Before adding the dish to the menu, LoParco’s staff tested it in the dining room and asked students to fill out evaluations. In addition, the management team personally looks to see who’s eating the dish and asks for direct feedback during mealtime. “Part of our goal is to educate students about food,” says LoParco. “We have kids who come as carnivores and now they’re vegetarians.” 

See recipe

More From FoodService Director

Industry News & Opinion

Sturgeon Bay Schools in Sturgeon Bay, Wis., has partnered with a local farm to construct a school greenhouse , Green Bay Press Gazette reports.

Construction will begin soon, and the district says that the project is already 75% funded. Once the building is finished, students will be able to grow their own food at the greenhouse and then learn how to preserve it through canning and other methods.

“The greenhouse will provide students with the opportunity to grow food, sample food they have cultivated, design planting plans, tend seedlings, integrate real-life technology in...

Sponsored Content
eating mac and cheese

From AFP advanced food products llc

Some iconic food pairings have stood the test of time―peanut butter and jelly, spaghetti and meatballs, macaroni and cheese, just to name a few.

But, classic doesn’t mean boring or on the way out. In fact, there’s been a resurgence of mac and cheese on menus. According to 2018 data from Technomic’s MenuMonitor, mac and cheese menu mentions have grown by the following percentages over the past four years:

On the kids menu: 10.4% As an entree: 7.5% As a side/extra: 8.2%

In addition to increasing menu instances, noncommercial...

Sponsored Content
seafood salad

From High Liner Foods.

Seafood—whether it’s in the form of fish and chips or tuna salad—is a menu staple for many foodservice locations. But seafood doesn’t have to be limited to just the center of the plate—it shines on other parts of the menu as well, from soups and salads to sides and snacks.

Here are four ways that seafood and fish are moving outside of the main course.

Soups

Starting the meal with soup is common for many diners, and in noncommercial settings, there’s usually an array of soups available each day. According to Technomic’s 2017 Center of the...

Industry News & Opinion

Regional School Unit 17 in Belfast, Maine, is banning straws beginning on Monday, the Penbay Pilot reports.

The ban was put into action by a student group and the district’s foodservice director. Over the years, the district has also phased out plastic utensils and plans to completely eliminate foam food trays this upcoming school year.

Director of Food Services Perley Martin told the Penbay Pilot that the district’s foodservice budget has not increased as a result of the transition to more eco-friendly materials, due to the fact the change was made slowly.

The...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code