Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education
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With restaurant foodservice sales generally under pressure, education foodservice sales remain a bright spot: Packaged Facts forecasts education foodservice sales at primary, secondary, and postsecondary schools will reach $41.15 billion in 2010, up 2.5% from 2009, according to The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education.
We view federal food programs and student loans as revenue bulwarks that have helped soften the recessionary blow on educational foodservice, as they have helped shield it from swoons in discretionary spending. In response to the children’s obesity crisis and propelled by First Lady Michelle Obama’s Let’s Move campaign, we believe that K-12 foodservice will continue to receive significant attention—and funding—beyond the Obama administration’s first term. The wild card concerns state and local revenue: With property tax revenue declining steeply and with many budgets facing significant revenue shortfalls, primary and secondary schools are in a real fight for local and state budgetary dollars.
Within the next five years, nutritional change will continue to aggressively evolve, as policy makers ready their revisions to school meal nutritional guidelines. We believe these changes are widespread and significant enough that they will ripple out of schools and into the home, helping to reshape how consumers interact with food.
As for today’s college students, the children of the Restaurant Age expect more than ever from their foodservice programs. But with more families in economic straits and lower college enrollment rates ahead, college foodservice programs will need to compete more aggressively to grow revenue.
The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education provides the insight industry participants need to understand today’s evolving educational foodservice market, by mapping key trends and policies shaping the K-12 and university sales growth and by profiling a range of school district programs, college foodservice programs, and educational foodservice contractors.
Packaged Facts forecasts educational foodservice to grow 2.7% in 2011 and 2.9% in 2012, with slightly higher estimates for college foodservice than for K-12 foodservice.
With restaurant foodservice sales generally under pressure, education foodservice sales remain a bright spot: Packaged Facts forecasts education foodservice sales at primary, secondary, and postsecondary schools will reach $41.15 billion in 2010, up 2.5% from 2009, according to The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education.
We view federal food programs and student loans as revenue bulwarks that have helped soften the recessionary blow on educational foodservice, as they have helped shield it from swoons in discretionary spending. In response to the children’s obesity crisis and propelled by First Lady Michelle Obama’s Let’s Move campaign, we believe that K-12 foodservice will continue to receive significant attention—and funding—beyond the Obama administration’s first term. The wild card concerns state and local revenue: With property tax revenue declining steeply and with many budgets facing significant revenue shortfalls, primary and secondary schools are in a real fight for local and state budgetary dollars.
Within the next five years, nutritional change will continue to aggressively evolve, as policy makers ready their revisions to school meal nutritional guidelines. We believe these changes are widespread and significant enough that they will ripple out of schools and into the home, helping to reshape how consumers interact with food.
As for today’s college students, the children of the Restaurant Age expect more than ever from their foodservice programs. But with more families in economic straits and lower college enrollment rates ahead, college foodservice programs will need to compete more aggressively to grow revenue.
The Education Foodservice Market in the U.S.: Elementary, Secondary and Higher Education provides the insight industry participants need to understand today’s evolving educational foodservice market, by mapping key trends and policies shaping the K-12 and university sales growth and by profiling a range of school district programs, college foodservice programs, and educational foodservice contractors.
Packaged Facts forecasts educational foodservice to grow 2.7% in 2011 and 2.9% in 2012, with slightly higher estimates for college foodservice than for K-12 foodservice.
CHAPTER 1: EXECUTIVE SUMMARY
Scope and Methodology
Scope
Methodology
Consumer survey methodology
Industry Framework and Drivers
Fast facts
Share of Stomach: Sales Analysis
Fast facts
K12 Programs and Initiatives
Fast facts
K12 Foodservice Program Analysis
New York City Public Schools
Los Angeles Unified School District
Chicago Public Schools
San Francisco Unified School District
Fairfax County Public Schools
University Foodservice Trends
Fast facts
University Foodservice Program Analysis
Duke University
Louisiana State University
Stanford University
University of Colorado
University of Connecticut
University of Miami
University of Michigan
University of Portland
The University of Texas at Austin
Vanderbilt University
Foodservice Contractor Education Profiles
Aramark
North America Education Sector
School Meal Programs
Nutrition Education
Higher Education Overview
Residential Foodservice
Food Courts & Snack Bars
Convenience Stores & Vending
Sodexo Inc
Education Foodservice
K-12 Foodservice
School Lunch Programs
Age-specific dining programs
Childhood hunger programs
Nutrition Education
North American Higher Education Foodservice
Residential Foodservice
Retail Foodservice
Convenience Stores & Vending
Compass Group PLC
Compass Group North America (CGNA)
K-12 Dining
Private Schools
Higher Education
Education Strategy
Health & Wellness
Campus Community
Dining Programs
CHAPTER 2: INDUSTRY FRAMEWORK AND DRIVERS
Education not immune from revenue problems
K-12 in a cash crunch
Higher education calls, but more consumer pocketbooks are empty
College plans delayed or foregone?
College saving trends suggest financial difficulties
Saving for college is a priority for more parents
Total amount saved for college drops among lower-HH income groups
K12 struggles to address obesity and food health challenges
Who’s obese? Who’s overweight?
Adults leading the way
But kids following in their footsteps
Graph 2-1: Prevalence of Obesity Among Children and Adolescents, 1988-2008
And they may be obese when they grow up
Racial/ethnic disparities
Socioeconomic disparities
Health consequences
Don’t forget: It’s about money
Obese kids cost money, too
Physical activity on the ebb
Education: a trillion dollar business
Table 2-1: Expenditures of Educational Institutions
Public elementary and secondary education expenses
Per pupil expenses pass $10,000
Postsecondary expenses highest at public 4-year institutions
Average cost of post-secondary enrollment starts at $2,400, goes up to $18,700
Table 2-2: Undergraduate Tuition & Required Fees,
Public & Private, Residency, 2005-06 v. 2008-09
One-quarter of U.S. is enrolled in school
More students in college than in high school
Table 2-3: Enrollment Status of the Population 3 Years Old and Over, 2008
Women dominating postsecondary ranks
Table 2-4: Enrollment at Title IV Institutions, by Level of Institution, Student Level, Attendance status, Gender, and Race/Ethnicity, Fall 2008
CHAPTER 3: FOODSERVICE USAGE & OUTLOOK TRACKER
Packaged Facts’ Consumer Restaurant Tracker
Table 3-1: Foodservice Categories and Types
February 2010 food retail momentum continues through October 2010
Graph 3-1: Consumer Restaurant Tracker: Current Behavior: A Top Line View
Looking ahead: Consumers more likely to save & spend on groceries than spend at restaurants
Intended behavior portends full-service restaurant pullback
Graph 3-2: Consumer Restaurant Tracker: Next 3 Months: A Top Line View
Saving money remains at the forefront; intention to save spreads
Graph 3-3: Consumer Restaurant Tracker: Future Behavior: Saving Money
Students
Graph 3-4: Consumer Restaurant Tracker: Current Behavior: Students
Saving intentions match spending behavior
Graph 3-5: Consumer Restaurant Tracker: Future Behavior: Students
Foodservice usage and usage frequency
Overview
Limited-service restaurants
Full-service restaurants
Snack and beverage concepts
Institutional foodservice
Table 3-1: Foodservice Establishment Usage and Mean Use, 2010
Foodservice and institutional foodservice usage analysis
Note on reading charts
Foodservice category use by demographic
Age
Graph 3-6: Foodservice Usage in Last Month, by Foodservice Category, Age 2010
HH income
Graph 3-7: Foodservice Usage in Last Month, by Foodservice Category, HH Income, 2010
Work status
Graph 3-8: Foodservice Usage in Last Month, by Foodservice Category, Work Status, 2010
Population density
Graph 3-9: Foodservice Usage in Last Month, by Foodservice Category, Population Density, 2010
Institutional foodservice category use, by demographic
Gender
Graph 3-10: Institutional Foodservice Use in Last Month, by Foodservice Category, Gender, 2010
Age
Graph 3-11: Institutional Foodservice Use in Last Month, by Foodservice Category, Age, 2010
HH income
Graph 3-12: Institutional Foodservice Use in Last Month, by Foodservice Category, HH Income, 2010
Work status
Graph 3-14: Institutional Foodservice Use in Last Month, by Foodservice Category, Work Status, 2010
Population density
Graph 3-15: Institutional Foodservice Use in Last Month, by Foodservice Category, Population Density, 2010
Student usage of foodservice categories and types
Table 3-2: Foodservice Establishment Usage, All Users v. Students, 2010
Table 3-3: Foodservice Establishment Mean Usage, All Users v. Students, 2010
CHAPTER 4: SHARE OF STOMACH: SALES ANALYSIS
Market size and overview
Educational foodservice
Discretionary spending less relevant
Loans and grants more relevant
Educational foodservice passes $40 billion in sales
Graph 4-1: Educational Foodservice Sales, K-12 and College, 2005- 2012
Graph 4-2: Educational Foodservice Sales, K-12 and College, % Change, 2005- 2012
Primary and secondary education foodservice
A steady history with enormous funding support
Shaped strongly by population growth trends and public sentiment
But local and state revenue shortfalls dampen prospects
Graph 4-3: Primary and Secondary School Foodservice Sales,
Public and Private Schools, 2005- 2012
Graph 4-4: Primary and Secondary School Foodservice Sales,
Public and Private Schools, % Change, 2005- 2012
College and university foodservice
The expense of college cuts both ways
Loans to the rescue
Marketing colleges to compete for students
Affluence and restaurant savvy heighten student expectations
But economic conditions weigh on families
Graph 4-5: College and University Foodservice Sales, 2005- 2012
CHAPTER 5: K12 PROGRAMS AND INITIATIVES
K12 meal cornerstones
National School Lunch Program & National School Breakfast Program
Overview
How they work
Nutritional requirements
Free and reduced price meals qualification
Reimbursement from government
Table 5-1: Free, Reduced Price and Paid Reimbursement Rates:
Breakfast, Lunch and Snack
Participation
Program costs
Breakfast program availability reduces tendency to skip breakfast
Convenient breakfast options increase participation
Sweeping change at hand: Move It!
Large-scale initiatives
But still falling short
Lax fruits and vegetables policies
Competitive foods requirements
Beverages still an issue at middle schools and high schools
Enough! Let’s Move!
Task Force on Childhood Obesity
Goal specifics: solve childhood obesity in a generation
How? Less added sugar; more fruit and vegetables
Tweak school meals
Recommendations
Where’s the incentive? HealthierUS Schools Challenge
Table 5-2: HealthierUS Challenge,
Award Levels & Amounts
Strengthen legislation
Healthy, Hunger-Free Kids Act
Chefs Move to Schools & Recipes for Healthy Kids
A garden to emulate
School meal program nutrition revisions on the horizon
Calories
Fats and cholesterol
Salt content
Whole grain labeling
What to do about competitive foods?
A significant presence
But options are on the table
CHAPTER 6: K12 FOODSERVICE PROGRAM ANALYSIS
New York City Public Schools
Table 6-1: New York City Department of Education,
Food Service Expenses, 2009
Breakfast in the Classroom a hit
But competitive foods a significant health issue
Los Angeles Unified School District
Table 6-2: Los Angeles Unified School District, by the Numbers
Not food service; it’s Café LA
Competitive food services: beware!
LA goes high-tech with Cafeteria Management System
Policy goals
Second Chance Breakfast
Operational and financial challenges
Chicago Public Schools
Budget crunch
Table 6-3: Chicago Public Schools, by the Numbers
Nutrition Support Services
New nutritional standards for USChallenge Gold
A head start on IOM recommendations
Cooking up Change
San Francisco Unified School District
Table 6-4: San Francisco Unified School District, by the Numbers, Fiscal Year 2010
Student Nutrition Services
Electronic POS system in place
Leave it to San Francisco: slow food in schools!
Nutrition initiatives
Table 6-5: San Francisco Unified School District,
Food Service Menu Highlights
What is Grab n Go?
Table 6-6: San Francisco Unified School District,
Grab n Go Breakfast Program, by the Numbers
Super Choice menu rollout
Salad bar implementation
Other initiatives
Fairfax County Public Schools
Nutrition initiatives
Competitive food policy
CHAPTER 7: UNIVERSITY FOODSERVICE TRENDS
Students’ and college foodservice food and foodservice attitudes and behaviors
Table 7-1: Food & Foodservice Attitudes & Behaviors: All Users, Students & College Foodservice Users, 2010
University Foodservice Trends
Foodservice contractors on the radar, but under the radar
New brands introduced
Flexibility, variety and convenience
Flexible meal plans
Prepaid debit accounts going off-campus
Catering
Late night munchies
Food allergies and special diets meet Meal Plans
Vegetarians and vegans
Kosher and Halal
Food Allergies
Building community with university dining
Entertainment value
Floor-plan makeovers yield results
Foodservice contractors partners in remodeling
Feedback, comments and the power of Twitter
Sustainability on campus
Trayless and to-go cups
Biodiesel
Let the locals be your sourcing—even as close as campus
Healthy options
Student Issues that contribute to weight gain
Stress and schedule changes
CHAPTER 8: UNIVERSITY FOODSERVICE PROGRAM ANALYSIS
Duke University
Table 8-1: Duke University Student Profile
Duke University Meal Plans and Card Features
Table 8-2: Duke University Meal Plans - Food Point Chart
Merchants on Points Delivery
Duke University Dining Stations
Clamshell To-Go and Composting
Legal to Drink? Come to Campus
Louisiana State University
Student profile
Table 8-3: Louisiana State University Student Profile
Foodservice programs and services
Table 8-4: Louisiana State University Meal Plans
Louisiana State University Dining Tenets
Like them (on Facebook)
Stanford University
Student profile
Table 8-5: Stanford University Student Profile
Meal Plans
Table 8-6: Stanford University Campus Undergraduate Meal Plans
Dining Units and Food Retail at Stanford
No Gluten, No Nuts, Kosher and Halal
Technologic Stanford
Sustainability
University of Colorado Boulder
Student profile
Table 8-7: University of Colorado Student Profile
Meal Plans
Dining Services
Table 8-8: University of Colorado Meal Plans
Sustainability at the University of Colorado
I Love Food/I Hate Waste Program
University of Connecticut
Student profile
Table 8-9: University of Connecticut Student Profile
University of Connecticut Meal Plans and Units
Nutrition information and Recipes
Green Dining
University of Connecticut Campus Foodservice by the numbers
Table 8-10: University of Connecticut Campus Foodservice, by the Numbers
University of Miami
Student profile
Table 8-11: University of Miami Student Profile
Chartwells and the Compass Group
University of Miami Meal Plans
Table 8-12: University of Miami Meal Plans
Tray-less
Be a Flexitarian
University of Michigan
Student profile
Table 8-13: University of Michigan Student Profile
Meal Plans
Table 8-14: University of Michigan Meal Plans, Fall 2010
Dining Halls
Dining and Religious Observances
Web-driven Communication
Gluten-Free and Dietitians
University of Portland
Student profile
Table 8-15: University of Portland Student Profile
Big Changes at the University of Portland
Meal Plans Breakout
Table 8-16: University of Portland Campus Foodservice, by the Numbers
Bon Appétit Management Company
Slug Club
University of Texas
Student profile
able 8-17: University of Texas Student Profile
Foodservice Venues
Dine-In-Dollars and Bevo Bucks
Table 8-18: University of Texas Campus Foodservice Prices,
All You Care To Eat Dining Centers
Eco2Go
Composting Two Ways
What’s Next in Texas
University of Texas Campus Foodservice by the numbers
Table 8-19: University of Texas Campus Foodservice, by the Numbers
Vanderbilt University
Student profile
Table 8-20: Vanderbilt University Student Profile
Foodservice programs and services
The Taste of Nashville Program at Vanderbilt University
Vanderbilt Dining Applications for the i-phone
2009-10 foodservice offerings
Future trends at Vanderbilt
Vanderbilt University Campus Foodservice by the numbers
Table 8-21: Vanderbilt University Campus Foodservice, by the Numbers
CHAPTER 9: FOODSERVICE CONTRACTOR EDUCATION PROFILES
Aramark
Overview
Foodservice Operations
Sales analysis
North America Business and Industry Sector
North America Health Care Sector
North America Education Sector
K-12 Education Overview
School Meal Programs
Expanded Meal Opportunities
Nutrition Education
K-12 Strategy: Health & Nutrition, Boosting Student Participation, Age Differentiation
Health & Nutrition
Boosting Student Participation
Age-Segmented Dining Brands
Higher Education Overview
Residential Foodservice
Food Courts & Snack Bars
Convenience Stores & Vending
Higher Education Strategy: Green Thread Program, Health, Technology
Green Thread Program
Health
Technology
Table 9-1: Aramark by the Numbers
Sodexo Inc
North American Health Care
Corporate Foodservice
Education Foodservice
K-12 Foodservice
School Lunch Programs
Age-specific dining programs
Childhood hunger programs
Nutrition Education
North American Higher Education Foodservice
Residential Foodservice
Retail Foodservice
Convenience Stores & Vending
Education Foodservice Strategy: Student Board of Directors, CustoMenu, Autonomy
Student Board of Directors
CustoMenu
Autonomy
Sodexo's Retail Brand Group
Pandini’s
Jazzman's Café and Bakery
Salsa Rico
Original Burger Company
Mein Bowl
Market Trends and Sodexo Response
Obesity and Health
Globalization and Diversity
Sustainability
Table 9-2: Sodexo by the Numbers
Compass Group PLC
Compass Group North America (CGNA)
Sales analysis
Foodservice Strategy
Room for growth
It Takes You - Eat Local
Leveraging role of single-source provider
Selective acquisitions
North America Business & Industry Sector
North America Health Care Sector
North America Education Sector
K-12 Dining
Private Schools
Higher Education
Education Strategy
Health & Wellness
Campus Community
Dining Programs
Table 9-3: Compass Group by the Numbers
Subsidiaries
Scope and Methodology
Scope
Methodology
Consumer survey methodology
Industry Framework and Drivers
Fast facts
Share of Stomach: Sales Analysis
Fast facts
K12 Programs and Initiatives
Fast facts
K12 Foodservice Program Analysis
New York City Public Schools
Los Angeles Unified School District
Chicago Public Schools
San Francisco Unified School District
Fairfax County Public Schools
University Foodservice Trends
Fast facts
University Foodservice Program Analysis
Duke University
Louisiana State University
Stanford University
University of Colorado
University of Connecticut
University of Miami
University of Michigan
University of Portland
The University of Texas at Austin
Vanderbilt University
Foodservice Contractor Education Profiles
Aramark
North America Education Sector
School Meal Programs
Nutrition Education
Higher Education Overview
Residential Foodservice
Food Courts & Snack Bars
Convenience Stores & Vending
Sodexo Inc
Education Foodservice
K-12 Foodservice
School Lunch Programs
Age-specific dining programs
Childhood hunger programs
Nutrition Education
North American Higher Education Foodservice
Residential Foodservice
Retail Foodservice
Convenience Stores & Vending
Compass Group PLC
Compass Group North America (CGNA)
K-12 Dining
Private Schools
Higher Education
Education Strategy
Health & Wellness
Campus Community
Dining Programs
CHAPTER 2: INDUSTRY FRAMEWORK AND DRIVERS
Education not immune from revenue problems
K-12 in a cash crunch
Higher education calls, but more consumer pocketbooks are empty
College plans delayed or foregone?
College saving trends suggest financial difficulties
Saving for college is a priority for more parents
Total amount saved for college drops among lower-HH income groups
K12 struggles to address obesity and food health challenges
Who’s obese? Who’s overweight?
Adults leading the way
But kids following in their footsteps
Graph 2-1: Prevalence of Obesity Among Children and Adolescents, 1988-2008
And they may be obese when they grow up
Racial/ethnic disparities
Socioeconomic disparities
Health consequences
Don’t forget: It’s about money
Obese kids cost money, too
Physical activity on the ebb
Education: a trillion dollar business
Table 2-1: Expenditures of Educational Institutions
Public elementary and secondary education expenses
Per pupil expenses pass $10,000
Postsecondary expenses highest at public 4-year institutions
Average cost of post-secondary enrollment starts at $2,400, goes up to $18,700
Table 2-2: Undergraduate Tuition & Required Fees,
Public & Private, Residency, 2005-06 v. 2008-09
One-quarter of U.S. is enrolled in school
More students in college than in high school
Table 2-3: Enrollment Status of the Population 3 Years Old and Over, 2008
Women dominating postsecondary ranks
Table 2-4: Enrollment at Title IV Institutions, by Level of Institution, Student Level, Attendance status, Gender, and Race/Ethnicity, Fall 2008
CHAPTER 3: FOODSERVICE USAGE & OUTLOOK TRACKER
Packaged Facts’ Consumer Restaurant Tracker
Table 3-1: Foodservice Categories and Types
February 2010 food retail momentum continues through October 2010
Graph 3-1: Consumer Restaurant Tracker: Current Behavior: A Top Line View
Looking ahead: Consumers more likely to save & spend on groceries than spend at restaurants
Intended behavior portends full-service restaurant pullback
Graph 3-2: Consumer Restaurant Tracker: Next 3 Months: A Top Line View
Saving money remains at the forefront; intention to save spreads
Graph 3-3: Consumer Restaurant Tracker: Future Behavior: Saving Money
Students
Graph 3-4: Consumer Restaurant Tracker: Current Behavior: Students
Saving intentions match spending behavior
Graph 3-5: Consumer Restaurant Tracker: Future Behavior: Students
Foodservice usage and usage frequency
Overview
Limited-service restaurants
Full-service restaurants
Snack and beverage concepts
Institutional foodservice
Table 3-1: Foodservice Establishment Usage and Mean Use, 2010
Foodservice and institutional foodservice usage analysis
Note on reading charts
Foodservice category use by demographic
Age
Graph 3-6: Foodservice Usage in Last Month, by Foodservice Category, Age 2010
HH income
Graph 3-7: Foodservice Usage in Last Month, by Foodservice Category, HH Income, 2010
Work status
Graph 3-8: Foodservice Usage in Last Month, by Foodservice Category, Work Status, 2010
Population density
Graph 3-9: Foodservice Usage in Last Month, by Foodservice Category, Population Density, 2010
Institutional foodservice category use, by demographic
Gender
Graph 3-10: Institutional Foodservice Use in Last Month, by Foodservice Category, Gender, 2010
Age
Graph 3-11: Institutional Foodservice Use in Last Month, by Foodservice Category, Age, 2010
HH income
Graph 3-12: Institutional Foodservice Use in Last Month, by Foodservice Category, HH Income, 2010
Work status
Graph 3-14: Institutional Foodservice Use in Last Month, by Foodservice Category, Work Status, 2010
Population density
Graph 3-15: Institutional Foodservice Use in Last Month, by Foodservice Category, Population Density, 2010
Student usage of foodservice categories and types
Table 3-2: Foodservice Establishment Usage, All Users v. Students, 2010
Table 3-3: Foodservice Establishment Mean Usage, All Users v. Students, 2010
CHAPTER 4: SHARE OF STOMACH: SALES ANALYSIS
Market size and overview
Educational foodservice
Discretionary spending less relevant
Loans and grants more relevant
Educational foodservice passes $40 billion in sales
Graph 4-1: Educational Foodservice Sales, K-12 and College, 2005- 2012
Graph 4-2: Educational Foodservice Sales, K-12 and College, % Change, 2005- 2012
Primary and secondary education foodservice
A steady history with enormous funding support
Shaped strongly by population growth trends and public sentiment
But local and state revenue shortfalls dampen prospects
Graph 4-3: Primary and Secondary School Foodservice Sales,
Public and Private Schools, 2005- 2012
Graph 4-4: Primary and Secondary School Foodservice Sales,
Public and Private Schools, % Change, 2005- 2012
College and university foodservice
The expense of college cuts both ways
Loans to the rescue
Marketing colleges to compete for students
Affluence and restaurant savvy heighten student expectations
But economic conditions weigh on families
Graph 4-5: College and University Foodservice Sales, 2005- 2012
CHAPTER 5: K12 PROGRAMS AND INITIATIVES
K12 meal cornerstones
National School Lunch Program & National School Breakfast Program
Overview
How they work
Nutritional requirements
Free and reduced price meals qualification
Reimbursement from government
Table 5-1: Free, Reduced Price and Paid Reimbursement Rates:
Breakfast, Lunch and Snack
Participation
Program costs
Breakfast program availability reduces tendency to skip breakfast
Convenient breakfast options increase participation
Sweeping change at hand: Move It!
Large-scale initiatives
But still falling short
Lax fruits and vegetables policies
Competitive foods requirements
Beverages still an issue at middle schools and high schools
Enough! Let’s Move!
Task Force on Childhood Obesity
Goal specifics: solve childhood obesity in a generation
How? Less added sugar; more fruit and vegetables
Tweak school meals
Recommendations
Where’s the incentive? HealthierUS Schools Challenge
Table 5-2: HealthierUS Challenge,
Award Levels & Amounts
Strengthen legislation
Healthy, Hunger-Free Kids Act
Chefs Move to Schools & Recipes for Healthy Kids
A garden to emulate
School meal program nutrition revisions on the horizon
Calories
Fats and cholesterol
Salt content
Whole grain labeling
What to do about competitive foods?
A significant presence
But options are on the table
CHAPTER 6: K12 FOODSERVICE PROGRAM ANALYSIS
New York City Public Schools
Table 6-1: New York City Department of Education,
Food Service Expenses, 2009
Breakfast in the Classroom a hit
But competitive foods a significant health issue
Los Angeles Unified School District
Table 6-2: Los Angeles Unified School District, by the Numbers
Not food service; it’s Café LA
Competitive food services: beware!
LA goes high-tech with Cafeteria Management System
Policy goals
Second Chance Breakfast
Operational and financial challenges
Chicago Public Schools
Budget crunch
Table 6-3: Chicago Public Schools, by the Numbers
Nutrition Support Services
New nutritional standards for USChallenge Gold
A head start on IOM recommendations
Cooking up Change
San Francisco Unified School District
Table 6-4: San Francisco Unified School District, by the Numbers, Fiscal Year 2010
Student Nutrition Services
Electronic POS system in place
Leave it to San Francisco: slow food in schools!
Nutrition initiatives
Table 6-5: San Francisco Unified School District,
Food Service Menu Highlights
What is Grab n Go?
Table 6-6: San Francisco Unified School District,
Grab n Go Breakfast Program, by the Numbers
Super Choice menu rollout
Salad bar implementation
Other initiatives
Fairfax County Public Schools
Nutrition initiatives
Competitive food policy
CHAPTER 7: UNIVERSITY FOODSERVICE TRENDS
Students’ and college foodservice food and foodservice attitudes and behaviors
Table 7-1: Food & Foodservice Attitudes & Behaviors: All Users, Students & College Foodservice Users, 2010
University Foodservice Trends
Foodservice contractors on the radar, but under the radar
New brands introduced
Flexibility, variety and convenience
Flexible meal plans
Prepaid debit accounts going off-campus
Catering
Late night munchies
Food allergies and special diets meet Meal Plans
Vegetarians and vegans
Kosher and Halal
Food Allergies
Building community with university dining
Entertainment value
Floor-plan makeovers yield results
Foodservice contractors partners in remodeling
Feedback, comments and the power of Twitter
Sustainability on campus
Trayless and to-go cups
Biodiesel
Let the locals be your sourcing—even as close as campus
Healthy options
Student Issues that contribute to weight gain
Stress and schedule changes
CHAPTER 8: UNIVERSITY FOODSERVICE PROGRAM ANALYSIS
Duke University
Table 8-1: Duke University Student Profile
Duke University Meal Plans and Card Features
Table 8-2: Duke University Meal Plans - Food Point Chart
Merchants on Points Delivery
Duke University Dining Stations
Clamshell To-Go and Composting
Legal to Drink? Come to Campus
Louisiana State University
Student profile
Table 8-3: Louisiana State University Student Profile
Foodservice programs and services
Table 8-4: Louisiana State University Meal Plans
Louisiana State University Dining Tenets
Like them (on Facebook)
Stanford University
Student profile
Table 8-5: Stanford University Student Profile
Meal Plans
Table 8-6: Stanford University Campus Undergraduate Meal Plans
Dining Units and Food Retail at Stanford
No Gluten, No Nuts, Kosher and Halal
Technologic Stanford
Sustainability
University of Colorado Boulder
Student profile
Table 8-7: University of Colorado Student Profile
Meal Plans
Dining Services
Table 8-8: University of Colorado Meal Plans
Sustainability at the University of Colorado
I Love Food/I Hate Waste Program
University of Connecticut
Student profile
Table 8-9: University of Connecticut Student Profile
University of Connecticut Meal Plans and Units
Nutrition information and Recipes
Green Dining
University of Connecticut Campus Foodservice by the numbers
Table 8-10: University of Connecticut Campus Foodservice, by the Numbers
University of Miami
Student profile
Table 8-11: University of Miami Student Profile
Chartwells and the Compass Group
University of Miami Meal Plans
Table 8-12: University of Miami Meal Plans
Tray-less
Be a Flexitarian
University of Michigan
Student profile
Table 8-13: University of Michigan Student Profile
Meal Plans
Table 8-14: University of Michigan Meal Plans, Fall 2010
Dining Halls
Dining and Religious Observances
Web-driven Communication
Gluten-Free and Dietitians
University of Portland
Student profile
Table 8-15: University of Portland Student Profile
Big Changes at the University of Portland
Meal Plans Breakout
Table 8-16: University of Portland Campus Foodservice, by the Numbers
Bon Appétit Management Company
Slug Club
University of Texas
Student profile
able 8-17: University of Texas Student Profile
Foodservice Venues
Dine-In-Dollars and Bevo Bucks
Table 8-18: University of Texas Campus Foodservice Prices,
All You Care To Eat Dining Centers
Eco2Go
Composting Two Ways
What’s Next in Texas
University of Texas Campus Foodservice by the numbers
Table 8-19: University of Texas Campus Foodservice, by the Numbers
Vanderbilt University
Student profile
Table 8-20: Vanderbilt University Student Profile
Foodservice programs and services
The Taste of Nashville Program at Vanderbilt University
Vanderbilt Dining Applications for the i-phone
2009-10 foodservice offerings
Future trends at Vanderbilt
Vanderbilt University Campus Foodservice by the numbers
Table 8-21: Vanderbilt University Campus Foodservice, by the Numbers
CHAPTER 9: FOODSERVICE CONTRACTOR EDUCATION PROFILES
Aramark
Overview
Foodservice Operations
Sales analysis
North America Business and Industry Sector
North America Health Care Sector
North America Education Sector
K-12 Education Overview
School Meal Programs
Expanded Meal Opportunities
Nutrition Education
K-12 Strategy: Health & Nutrition, Boosting Student Participation, Age Differentiation
Health & Nutrition
Boosting Student Participation
Age-Segmented Dining Brands
Higher Education Overview
Residential Foodservice
Food Courts & Snack Bars
Convenience Stores & Vending
Higher Education Strategy: Green Thread Program, Health, Technology
Green Thread Program
Health
Technology
Table 9-1: Aramark by the Numbers
Sodexo Inc
North American Health Care
Corporate Foodservice
Education Foodservice
K-12 Foodservice
School Lunch Programs
Age-specific dining programs
Childhood hunger programs
Nutrition Education
North American Higher Education Foodservice
Residential Foodservice
Retail Foodservice
Convenience Stores & Vending
Education Foodservice Strategy: Student Board of Directors, CustoMenu, Autonomy
Student Board of Directors
CustoMenu
Autonomy
Sodexo's Retail Brand Group
Pandini’s
Jazzman's Café and Bakery
Salsa Rico
Original Burger Company
Mein Bowl
Market Trends and Sodexo Response
Obesity and Health
Globalization and Diversity
Sustainability
Table 9-2: Sodexo by the Numbers
Compass Group PLC
Compass Group North America (CGNA)
Sales analysis
Foodservice Strategy
Room for growth
It Takes You - Eat Local
Leveraging role of single-source provider
Selective acquisitions
North America Business & Industry Sector
North America Health Care Sector
North America Education Sector
K-12 Dining
Private Schools
Higher Education
Education Strategy
Health & Wellness
Campus Community
Dining Programs
Table 9-3: Compass Group by the Numbers
Subsidiaries
