Hands-On Approach to Nutrition

School district foodservice directors find that hands-on programs keep young consumers interested in school nutrition programs.

July 22, 2016

CHICAGO – A recent Y-Pulse study suggests that interactive and hands-on school programs, such as taste testing and cooking classes, successfully help keep students engaged with foodservice operations. 

School district foodservice directors overwhelmingly report that hands-on programs keep young consumers interested in nutrition programs, with taste testing being the most important. Additionally, 97% of operators say that allowing students to taste test new food items helps keep students engaged, compared with 40% for kitchen tours and 35% for nutrition education classes.

Y-Pulse Senior Consultant Susan Regal Wagner said in a press release that K-12 foodservice directors “continue to create programs that foster positive communication and loyalty for their programs. These professionals are actively innovating new ways to keep students, parents and school staff engaged, while providing meals to students that are nutritious and on-trend."

Additional programs used in K-12 foodservice programs include student recipe contests, iron chef competitions with students and local chefs, and fast-casual-style serving lines involving various themes.

Y-Pulse is a research and consulting division of Olson Communications, a marketing communications agency serving the food industry. 

Advertisement
Advertisement
Advertisement