Compass Group introduces new healthy concept

Oct. 14—Compass Group has introduced whole+sum, a new station concept that offers healthful, customizable meals for 600 calories or less, as part of its new Balance (formerly Balanced Choices) program.

The program features detailed nutrition information on a wide range of ethnic cuisines including Mediterranean, Middle Eastern, Latin American and Asian along with American favorites. Customers can create their own meal with a balance of vegetables, whole grains and protein, with a standard nutritional profile of 600 calories or less, 20 grams total fat or less, 5 grams saturated fat or less and 600 mg of sodium or less.

“Addressing our customers and clients’ demands, whole+sum provides great flavors and customizable selections that align with the healthful requirements of today’s consumers,” said Deanne Brandstetter, vice president of nutrition and wellness. “The goal is energizing your body with great food that happens to be healthy.”

Compass unit managers and chefs must complete a 10-module online course called Nutrition Fundamentals, which was developed by Framingham State College along with an additional whole+sum course before the program can be implemented into their operation.

The concept has already been implemented at Pace University in New York and Idaho State University in Pocatello.

More From FoodService Director

Menu Development
spicy bibimbop

Bowls continue to trend as meal carriers for breakfast, lunch and dinner. Both operators and the guests they feed appreciate bowls for their convenience, customizability and creative combinations. Build-your-own stations are increasingly popular ways to offer bowls in college dining, corporate venues and school and hospital cafeterias. But building a satisfying bowl takes more planning than randomly tossing ingredients together in one vessel.

Playing with layering

“Texture is the secret ingredient for a successful bowl,” says Kevin Cecilio, senior director of culinary innovations...

Industry News & Opinion

Austin Independent School District in Texas is introducing new globally influenced menu items this school year, Spectrum News reports.

The offerings are meant to reflect the district’s diverse student body and will include yuca fries, Jamaican meat pies and plantains.

Read the full story via spectrumlocalnews.com .

Industry News & Opinion

Miami-Dade County Public Schools is introducing new plant-based menu items this school year, CBS Miami reports.

Vegan chili and cilantro-lime rice will be appearing on menus when students at the Miami district return to class later this month.

The new plant-based offerings join other new items such as French toast, turkey bacon and antibiotic-free chicken tenders and breast fillets. Students will also be able to enjoy a variety of salads and fresh fruit.

Read the full story via miami.cbslocal.com .

Ideas and Innovation
baby boomer eating

Millennials get a lot of attention from foodservice operators and chefs, but baby boomers make up a large and lucrative group of potential patrons that shouldn’t be ignored, finds Technomic’s 2018 Generational Consumer Trend Report . As more senior-living communities cater to the baby boomer set , here’s a look at the factors that drive those customers’ dining choices.

1. Boomers are flavor-seekers

There’s a perception that because these consumers are older, they are stuck in their ways. But this generation is the most likely to say that they enjoy trying new flavors from time to...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code