Students receive around-the-world education in new program

Published in FSD Update

By 
Mallory Szczepanski, Digital Production Editor

In October, The Nutrition Group, the food management company based in Irwin, Pa., launched a new companywide food education program called Take Nutrition Global.

Foodservice employees teamed up with consumer science and language teachers to create a monthly cafeteria program where students are introduced to healthy foods and facts from around the world. The program’s goal is to introduce students to unique and ethnic foods, while also teaching where the food comes from.

“This [program] is a chance for foodservice directors to talk to students about what they like, what they don’t like and how willing they are to try new things,” says The Nutrition Group’s Michelle Marker, director of programs.

High school students have monthly taste testings of the program’s items. Any featured recipes the high school students like are added to the regular lunch menu.

To incorporate education into the program, an information table is set up in the cafeteria where students are given a handout with country facts, a map and recipes to take home.

“The students look forward to the handouts, and teachers are excited to participate in the program,” Marker says. “The students are curious and always asking what will be featured next month, even though we try to keep that a surprise.”

The program has even helped break the language barrier between foodservice staff and students and has helped connect the staff and school boards, which are made up of people who often don’t make it into the cafeterias to see the program in action. During each monthly school board meeting, foodservice directors present the Take Nutrition Global items to inform them on what the program will be featuring that month.

“Every school is different and every school has different students,” Marker says. “What works at one school doesn’t mean that it will work at another. This is a good way for our foodservice directors to test new items and weigh out what works and what doesn’t at each school.”

More From FoodService Director

Menu Development
roasted butternut tartine

In a bid to meet customers’ growing interest in plant-based dishes, foodservice vendor Aramark will soon roll out a number of new meatless dishes on the college campuses it serves.

Some of the new plant-centric items it’s taking to colleges this fall include the Greek-inspired Spanakopita Quesadilla, an open-faced sandwich topped with roasted butternut squash and the Sweet Potato Smash sandwich (sweet potato, cranberry sauce and goat cheese on ciabatta bread).

Nearly a third (30%) of the entrees Aramark serves up at colleges are either vegetarian or vegan, the...

Industry News & Opinion

$1.5 million will be used to increase farm-to-school programs in the state.

Sponsored Content
cheese and pretzels

From AFP advanced food products llc

Foodservice operators are tasked with doing more with less—and managing food inventory is no exception.

All foodservice operations want to keep inventory at minimum, and operators are reducing the ingredients needed in their kitchens through strategic and savvy menu building.

There are a few primary reasons for the reduction in ingredients: cost, quality and space. By buying larger quantities, an operator can get better per unit ingredient costs. And by functioning on a limited number of ingredients, the inventory is used faster...

Industry News & Opinion

Bakersfield City School District is expanding the number of schools participating in a program to donate leftover cafeteria food to local shelters, Bakersfield.com reports.

The program, called Waste Hunger, Not Food, began last April in partnership with the county health department. Due to its initial success, the program is expanding from one elementary school to six schools starting this school year.

Under the program, students place unopened milk cartons, whole fresh foods and unopened prepackaged food that they don’t want into three separate bins. The health department...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code