5 things: Lunchables debut in NSLP-compliant school meal programs

In this edition of 5 Things, Food Management highlights five things you may have missed recently about developments affecting onsite dining.

Here’s your list for today:

 1.    Lunchables debut in school cafeterias as NSLP compliant option

Kraft Heinz’s move to get its ready-to-eat packaged Lunchables into school cafeterias starting this fall has drawn pushback from parent groups and nutrition advocates due to concerns over adding processed, branded foods to school menus. Kraft’s two SKUs entering the program—“Lunchables Turkey and Cheddar Cracker Stackers” and “Lunchables Extra Cheesy Pizza”—have been reformulated to comply with federal nutrition guidelines under the National School Lunch Program and will be available in cafeterias for purchase and as part of the free school lunch program while promising labor and cost savings for school nutrition programs.

Read more: Should School Cafeterias Welcome Lunchables?

 2.    Minnesota State discontinues Campus Kitchen program

Due to decreasing student involvement and internal discussions over how to best address the issue of hunger, Minnesota State University’s Campus Kitchen program, which was founded in 2005 and served meals to thousands of area residents, has been discontinued. While Campus Kitchen is gone, another program to fight hunger and provide service-learning opportunities has been growing and having a big impact on students: the Maverick Food Pantry stocks both perishable and non-perishable goods and is available to any student in need.

Related:5 things: Morrison engages local celebrity chef Doug Katz to elevate foodservice at Cleveland Clinic

Read more: MSU's Campus Kitchen program discontinued

 3.    High school uses grant to bring game tables to cafeteria

Walk into the cafeteria at East Grand Rapids High School in Michigan during the lunch hour and you’ll see students laughing, chatting, and playfully bickering over scores at the ping-pong, air hockey and foosball tables stationed throughout the room. The cafeteria has seen a resurgence in student activity this year, thanks to a grant from the East Grand Rapids Schools Foundation that funded the purchase of the game tables.

Read more: Getting ‘up and active’ on tables, not screens

 4.    Hospital adds fresh and organic fare to align with its whole person care philosophy

UChicago Medicine AdventHealth is making changes to the food served at its cafes and Grab and Go stands, adding more fresh vegetables and fruits as well as more plant-based, vegan and organic entrees, and increasing the number of healthy snacks while removing some of the snack choices that were higher in sugar and fats. “We wanted to move our hospitals back to their foundation of whole-person care and help improve the health and well-being of our visitors, our patients and our team members,” said Paul Fischer, food and service director for UChicago Medicine AdventHealth Hinsdale and La Grange. “We want to continue building a culture of life and wellness.”

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Read more: Hospitals Rework Cafeteria Menus to Offer More Healthy Choices

 5.    New University of Maryland market open until 1 a.m. every night

A new market in the former North Campus Dining Hall location at the University of Maryland (UMD) has provided students with more convenient shopping options since its opening on Aug. 24. The market, which features a cafe and grill, is open from 7:30 a.m. to 1 a.m. on weekdays and 10 a.m. to 1 a.m. on weekends.

Read more: UMD students explore offerings at new North Campus Market

Bonus: County hospital improves night intakes with house-made packaged meals

Contact Mike Buzalka at [email protected]