California schools join push for healthier eating

Local produce program helps reach health goals.

March 4—First lady Michelle Obama's push to improve the quality of food served in U.S. schools appears to be bearing fruit locally.

"Childhood obesity is a big buzz topic right now," said Cinde Stone, director of nutrition services at the Rialto (Calif.) Unified School District. "I think there's studies that show our nation as a whole is overweight. I think they're trying to help fix that problem."

In keeping with the first lady's goal, the U.S. Department of Agriculture has been adjusting its school meal requirements so that districts must serve more fruits, vegetables and whole grains, and less salt.

And for the first time, the government has set maximum calorie counts for meals served in schools. Previous regulations required only a minimum calorie count.

The new regulations will be phased in beginning in the 2012-13 school year, and many local districts are already adjusting their menus.

"It's been quite a transition because there are a lot of kids, particularly in this area, that grew up eating fast food," said Rose Fennell, nutrition specialist with the San Bernardino City Unified School District.

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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...

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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...

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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.

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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...

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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.

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