Essentials Magazine Essentials Fall 2016: EDspaces Edition | Page 33

President’s Perspective

Those in charge of school cafeterias
have the dual challenge of preparing
food for a population notorious for
being picky eaters, while still following the government’s strict limits on
sodium, fats, calories, and of course,

cost. They must provide fruit, vegetables, proteins, milk and whole grains
at every meal, and they must prepare
everything at a cost of less than $1.35
per student.
As school budgets get tighter, it is

also important that the amount of waste
is reduced. We have heard many
stories of students being required to
take a milk container as part of their
lunch only to throw it away unopened.
Or students taking much more food
than they can eat just hoping something
will be palatable and throwing the
rest away.
The new model in school food
service, which will be highlighted next
month at EDspaces 2016 in Cincinnati,
is to show that schools can provide a
healthy, scratch-cooked lunch that students will eat within the district’s budget
constraints. This means sourcing foods
locally, getting rid of the unhealthy
externally-prepared and heated items,
training the staff to perform new tasks,
and eliminating waste.
EDmarket has recognized this trend
and will be exposing all attendees at
EDspaces 2016 to the new ideas for the
future of cafeteria food. This special
exhibit/luncheon area will be sponsored
by AmTab and we have partnered with

would like to congratulate
on their 100th anniversary

& thank them for all of the memories through the years

33 essentials | fall 2014

essentials | www.edmarket.org 33