Sodexo partners with Cornell's Smarter Lunchrooms movement

Program promotes student health and achievement at school districts.

March 21—Through a partnership with the Smarter Lunch Movement, Sodexo is hoping to change student behaviors around food and beverage choices. By working together, Sodexo and the Smarter Lunchrooms Movement will use simple behavior-change techniques to improve student health and achievement.

The Smarter Lunchrooms Movement, a program developed by the Cornell Center for Behavioral Economics in Child Nutrition Programs, is a an effort to equip school lunchrooms with simple and little-to-no-cost tools that will improve child eating behaviors and thus improve the health of children. Sodexo will begin using basic principles associated with behavioral economics to emphasize healthier dining options in school lunchrooms. Techniques include positioning healthier options in service lines to make them more visible; creating attractive displays to further showcase healthier food and beverage options and coming up with creative names to make healthier choices more appealing.

The Cornell Center for Behavioral Economics in Child Nutrition Programs' research revealed that promoting foods in accordance to the Smarter Lunchroom Movement suggestions can increase sales of fruit by 102%, increase selection of vegetables from 40% to 70%, increase percentage of white-milk sales and increase the number of students making healthier menu choices overall. Sodexo is looking to replicate those results in the districts the company serves.

"We find that students know more about good nutrition than ever before, but that knowledge doesn't always translate directly to cafeteria choices," Steve Dunmore, president of Sodexo Education-Schools, said in press release. "Sometimes students need a little nudge to point them in the right direction and our work with the Smarter Lunchrooms Movement is aimed to do just that."

More From FoodService Director

Industry News & Opinion
polystyrene takeout

New York City will immediately start phasing out foodservice operations’ use of polystyrene takeout containers after a judge ruled on Friday against an operator coalition that had sued to overturn such a regulation, Mayor Bill de Blasio said over the weekend.

Unless the measure is blocked again on appeal, the city will commence a public education campaign to smooth the way for the change to other sorts of containers. Operators will be given a six-month grace period to find alternatives before they’ll be subject to sanctions.

The measure was scheduled to take effect last...

Managing Your Business
uber driver

The freelance, independent-contractor labor market known as the gig economy is distinguished by working short-term contracts, or gigs, such as driving for Uber, Lyft or Instacart.

The majority of the U.S. workforce will be freelancers by 2027, according to a study called “Freelancing in America: 2017,” conducted by Edelman Intelligence. The annual study, commissioned in partnership by the Freelancers Union and Upwork Global, estimates that 36% of the U.S. workforce consists of freelancers who contribute approximately $1.4 trillion annually—an increase of almost 30% over the...

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...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code