Foodservice Equipment & Supplies

ALIWORLD 2019

Foodservice Equipment & Supplies magazines is an industry resource connecting foodservice operators, equipment and supplies manufacturers and dealers, and facility design consultants.

Issue link: https://fesmag.epubxp.com/i/1066358

Contents of this Issue

Navigation

Page 41 of 83

40 Staff at the Nutrition Services Center produce items for approximately 110,000 meals served every day at the schools, including on these food trucks. A s Duval County Public Schools innovates new ways to provide healthy meals to its students, it has found ways to speed kitchen production and sanitation. Like school districts across the country, Duval County Public Schools in Florida aims to provide nutritious meals that students will want to eat. Jane A. Zentko, MS, RDN, contract compliance director of food service for the district, calls it a "delicate balance." To make better-for-you food more appealing, the district offers many choices and opportunities for its 129,191 students in more than 162 schools to try new items. For example, children create their own salads and choose their own healthy side dishes. A sodium-free spice blend, created by foodservice provider Chartwells K-12 and branded Bold City Spice Blend, lets children add flavor to taste. Lemon Pepper and Cajun Fire varieties were added for the 2018-19 school year, says Darryl Smith, district manager for Chartwells K-12. For the 2017-18 school year, the district served 1 million fresh entrée salads, and it has begun including grains such as quinoa in salads to allow The district uses 300 cans of product each day for cook-chill prod- ucts that staff prepare in 300-gallon batches. The sterilizer cabinet's design helps maintain optimal knife per- formance by storing the cutlery on a wall instead of a drawer. SUCCESS STORIES

Articles in this issue

Archives of this issue

view archives of Foodservice Equipment & Supplies - ALIWORLD 2019