New ways school FSDs are overcoming meal-regulation challenges

With the new school year quickly approaching, K-12 foodservice directors are looking for new ways to meet the challenges of school nutrition—such as meeting sodium restrictions and reducing plate waste—against a backdrop of tight funding.

Some innovative operators are thinking outside the box and employing techniques such as speed-scratch cooking, offering sodium-free flavorings and menuing alternative proteins. Here’s a peek at their recommendations.

At Burlington School District, in Burlington, Vt., target one sodium-reduction levels have been accepted, although more reductions loom in the future. “I don’t feel the current sodium level, in and of itself, is impacting our participation,” says Doug Davis, director of food service for the Burlington School Food Project. “I fear going further.”

School districts that use processed foods because of infrastructure or equipment limitations may find it difficult to meet target two sodium reduction standards, Davis says. However, doing some scratch cooking may allow them to control the sodium in meals. For example, at the stir-fry station at the high school in Burlington, kids can choose a cup of vegetables to be sautéed by the chef and plated with precooked chicken, shrimp or tofu and precooked brown rice or lo mein. “It’s not truly scratch, it is more speed scratch,” says Davis. The idea has been successful enough to take the next step and pilot in a middle school.

Speed scratch is also helping to lower sodium at Evanston Township High School District 202, in Evanston, Ill. “We’re mixing some fresh items with processed foods so it is not such a big taste change,” reports Kim Minestra, director of nutrition services. Examples that other schools might follow are combining prepared Asian chicken, or roasted commodity turkey breasts, with house-cooked brown rice.

Another common challenge for K-12 operators is reducing plate waste, especially with fresh fruits and vegetables that students are required to take with each meal. But several operators have introduced innovative ways to get kids to eat the foods they take.

Every day, Evanston Township has a colorful salad and fresh vegetable bar stocked with all of the vegetable subgroups. Eating fresh produce “is increasing slowly,” says Minestra. “But they are getting used to taking a fruit or vegetable with their meal every day.”

At DuBois Area School District, in DuBois, Pa., a condiment table with sodium-free seasonings and sauces allows students to customize produce with lively flavor profiles. The table includes crushed red pepper flakes, Italian seasoning blend and sauces such as herbed mayo, horseradish, chipotle and Asian BBQ in squeeze bottles.

“You see them seasoning their fries and pasta dishes,” says Thomas Koscienski, general manager of the Metz Culinary Management foodservice at DuBois. “They also use the sauces on the foods they like to dip.”

At Burlington, tofu and beans are popular alternative proteins that fit school meal patterns, nutrition analysis and cost constraints. “I have kids who one day eat chicken or beef and the next day eat tofu,” says Davis. “And children who choose to be vegetarian or vegan, for whom the beans and tofu really do work.”

Also helpful in meeting the challenges is the supportive, collaborative attitude of K-12 operators. “One of the best things about child nutrition directors is that we can’t steal each other’s customers,” says Davis. “That creates a great, giving atmosphere of ideas and best practices.”