With anytime, anywhere eating the style of the day, snacking has moved beyond a between-meal activity. Instead, it’s sometimes the meal. According to Technomic’s 2018 Snacking Occasion Consumer Trend Report, 39% of all consumers and 57% of consumers ages 18 to 34 say their definition of snacks has changed over the past two years. Here’s how the FSD Chuliary Council is menuing the snacking craze.
“We added protein boxes prepared with either tuna or egg salad served with crackers, cheese and grapes to our grab-and-go selections.” —Roy Sullivan, University of California San Francisco Medical Center
“We’re offering continual dining in some resident dining venues to create a more ‘retail’ feel with made-to-order options during lower traffic volumes.” —Chris Studtmann, Northwestern University
“A stronger focus on well-balanced snacks such as fruit and cheese, peanut butter and apples, avocado toast, fresh salsas and hummus.” —Jonathan Smith, TouchPoint Support Services
The nutrition team received a Healthy Meals Incentive grant to hire an extra set of hands around the kitchen to help with expanding scratch-made options for students.
Get fired up, and get ready for your smokiest, most flavorful summer menus yet, whether you’re working with a giant smoker, an outdoor grill or a simple skillet.
Also in this week’s legislative update: Oklahoma says okay to electronic school meal applications and New Hampshire lawmakers rework a bill that would make a handful of changes to school nutrition programs.