10 ideas: How to get students to empty their trays

The inside scoop

hand ice cream scoop

Here’s a simple truth about food: “It’s not nutritious unless you eat it,” says Mary Kate Harrison, general manager of student nutrition services for Hillsborough County School District in Tampa, Fla. “We could put out the best quality, most expensive, most culinarily-enhanced foods, and if [the students] don’t eat it, it doesn’t matter.”

With the march toward reauthorization of the Healthy, Hunger-Free Kids Act under way as of press time, operators still are working hard to meet the nutritional requirements on their menus. From crafting appealing packaging to involving students in taste tests, K–12 operators share their best practices for reducing cost and food waste.

1. Try creative marketing

To support an effort to introduce Loudoun County Public Schools students to produce they might not have tried at home—like parsnips and beets—Domokos-Bays and her colleagues worked with the district’s graphic arts department to create promotional posters. The high school-aged initiative, Fear Factor Friday, has a horror movie theme. “You might have the Creature from the Black Lagoon, and his head will be a beet,” she says. Domokos-Bays also hired a marketing coordinator to start this fall and promote foodservice efforts among students and parents, from speaking at PTA meetings to sharing dining news and updates on Twitter and a dedicated blog.

2. Tailor to generational trends

Presentation can make all the difference when it comes to catering to different age groups. At Minneapolis Public Schools, Weber has undergone a casserole case study, of sorts. “Every time we’d try to do more of the comfort casserole type of dish, those flop at the elementary level. They just think it looks horrible … even if it’s really tasty. But the high schoolers grew up with it,” he says. Domokos-Bays says high-school students’ more sophisticated palates have prompted the addition of a condiment bar. “Our kids like flavor and ‘hot’ is a good spice for them,” she says.

3. Play-up appealing packaging

Janice L. King, foodservice director at Auburn and Leicester Public Schools in Massachusetts, targeted kindergarten through second grade for a new lunch initiative in the past year. “I am new to this district, and we had not in the past had the participation that I would like to see from this age group,” King says.

She partnered with a parent on the district’s wellness committee to design an online survey to learn more about food preferences and decision-making. They learned that only 52 percent of parents included vegetables in their child's lunches; that parents valued convenience and nutrition over price when purchasing school lunch; and that students in this age group tended to like plainer foods. In response, the district launched a whole new product.

“We chose to brand our own bento-style serving box as a ‘Lunch Launcher’ to match our school mascot, which is the Auburn Rockets,” King says. Offerings change daily and feature a fruit (strawberry or melon bites, seedless grapes), vegetable (carrots and ranch dressing), grain (whole grain crackers) and protein (cheese cubes, diced turkey, peanut butter), plus a choice of milk. Colorfully branded “Lunch Launcher” stickers on the box added visual appeal, and parents were satisfied with the nutritional value and easy-to-eat options. “[Parents] commented that it was a ‘really fresh approach to school lunch.’”

4. Let students choose

At the high school level, Becky Domokos-Bays, supervisor of school nutrition at Loudoun County Public Schools in Virginia, draws inspiration from quick-serve restaurant concepts. This school year, a new My Way Cafe concept will feature five rotating themes. “For example, we have an Asian day, and the kids can pick whatever they want—rice, lo mein—made to order. It looks fresh to them; it’s on-trend,” she says.

Additionally, Loudoun’s high schools are adding a self-serve fruit and vegetable bar, a switch from pre-portioned servings. “We’re not going to worry if they take two carrots and five broccoli spears, as long as they get that half cup,” Domokos-Bays says. Made-to-order salad and sandwich stations proved equally successful at Hillsborough high schools, says Harrison, but  the salad stations were discontinued at some elementary schools because interest in them waned; sandwiches remained popular however.

5. Partner with local chefs

A desire to help promote and endorse school meals at Minneapolis Public Schools inspired Weber to launch a partnership with local restaurants called the True Food Chef Council in 2013. His founding philosophy was to rebrand MPS dining not as “school food” but “true food.” “Start thinking as your program as one of the largest restaurants in the community,” he says. “As such, we are part of the local food scene and partnering with other great chefs and restaurants makes perfect sense."

Chefs from participating restaurants and catering companies—there are more than a dozen involved and many are also parents—create new recipes or modify existing recipes for the school.

Examples include a curry chicken bowl from Caribbean restaurant Brasa Rotisserie and beet hummus from farm-to-table restaurant Wise Acre Eatery, both in Minneapolis. “I got an email from a parent asking for the recipe for the ‘pink guacamole,’” Weber says in reference to the latter dish.

More From FoodService Director

Managing Your Business
management team

Last week’s NACUFS National Conference proved to be a treasure trove of management and staffing takeaways. Here are a few we noted at the annual event , held this year in Providence, R.I.

1. Make it scalable

When explaining something new to staff, instead of asking, “You got it?” or “You with me?” have employees rate how well they understand the new material on a scale of 1 to 10, said Ron Paul, a senior consulting partner for Partners in Leadership, during a session on building accountability in the workplace. People are likely to say yes even when they don’t fully grasp what you’...

Ideas and Innovation
song break

Once per month in a daily huddle, we dedicate a few minutes for the staff to sing a short song. The staff has responded so positively to this. They now bring costumes and other props. It's a few short minutes, but the payoff has been tremendous.

Photo courtesy of iStock

Ideas and Innovation
plastic straws

An item about the size of a pencil has become the latest target in foodservice operators’ sustainability plans. Though small, plastic straws are said to have a large impact on the environment, with Americans using approximately 500 million straws each day, according to a release from Chicago’s Shedd Aquarium, which temporarily ditched plastic straws as part of an Earth Day promotion this year.

In recent months, a growing number of eateries and cities across the United States have scrapped plastic straws. In July, Seattle enacted a ban on plastic straws and utensils, requiring...

Industry News & Opinion

Medford High School in Medford, Mass., is looking to add an orchard to its campus, Wicked Local reports.

The idea for the orchard was brought forth by students looking to help combat food insecurity. They are working with the school’s nutritionist to make the orchard a reality.

If planted, the orchard would be located inside the school’s courtyard and would grow fruits such as apples, paw paws, blueberries, peaches and plums. It would also include an outdoor classroom space.

The school committee signed off on the project last year; however, some administrators are...

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code