K-12 Census: Making the effort
Food trends, higher expectations and food insecurity are changing the face of school lunch today. Here’s how operators see things shifting.
Feeding beyond school hours
Besides breakfast and lunch, what foodservice do you offer?
35% After-school meals
47% Summer feeding
*Common foodservice offerings: Catering, after-school snack, supper
Better-for-you trends on the rise
Which of the following food trends do you expect to increase at your operation in the next two years?
57% Use of locally sourced foods
48% Scratch cooking
48% Gluten-free items
42% Vegetarian items
14% Vegan items
13% Organic items
What has been the biggest challenge?
- 90% of students choose juice as their required fruit component.
- Having students actually eat the fruit that is required and not throwing it away.
- Labor and storage.
- Sodium and calories.
- Whole grains and smaller portions. Parents and children often complain the kids don’t get enough to eat.
- We like to use fresh fruit over canned and are limited because of seasonal growing. Also the cost of fresh over canned commodity makes it a bit of a burden on our program.
- Cost and waste.
- Time students have to eat.
- Offering enough variety to meet the requirements.
- Getting the students to take the fruit.