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FSC adds scrumptious new menu options and commits to sustainable changes

Hungry? Stop by the cafeteria during lunch or Studium for some exciting new treats. Kathy Hylla and her team from Food Service Consultants have been hard at work diversifying the menu and making the lunch line far more enjoyable and sustainable.

For the early birds, Food Service will offer a delicious smorgasbord of breakfast foods every morning. There will be scrambled eggs, fried potatoes, bacon, sausage, biscuits, gravy, waffles, muffins, cinnamon rolls, and a sandwich of the day. The chefs will even be offering an omelet bar, serving omelets cooked-to-order every morning.

A delectable omelet prepared fresh in the cafeteria. Photo: Luke Duffy.

“I walked down there to get breakfast, and I noticed the omelet stand and I thought that it was a nice idea because if you don’t want scrambled eggs or something you can have a personalized meal,” said junior Charles Turnell.

At lunch, there will be a “SLUH plate” special: an entree and two sides which are rotated daily. Entree options will include pork loin, pot roast, and salmon. There will always be three vegetables and a vegetarian option. Food Service also has a new hand-breaded chicken sandwich with a spicy chicken option and a chicken club.

On the beverage side of things, the soda machines are back on, there is a brand new coffee bar, and the coolers feature several new canned drinks.

These many improvements to the menu were added because Covid restrictions concerning food have eased since last school year. This allowed the chefs to introduce new food options and go above and beyond with the menu.

“We broaden our range of things that we're doing because of being able to serve yourself,” said Hylla. “I mean, before it was everything in a box or everything wrapped up. That was kind of hard because you eat with your eyes, you know you have to look at it, so we wanted to make sure you can see what you’re eating.”

Another goal for Food Service this year is sustainability. They are trying to eliminate waste production by offering more recyclable and compostable goods than ever before.

“Everything that you have in there outside of maybe a chip bag or a candy wrapper, everything will be compostable,” said Hylla. She also noted that this goal hasn’t completely been reached due to shortages on some compostable items.

“Another thing we're working on is no plastic at all,” said Hylla. “That's been quite a challenge because the aluminum market is really limited right now, and not producing everything that's possible in aluminum, so we're kind of restricted in that aspect.”

Despite the many manufacturing shortages, Hylla is trying to implement environmentally friendly products wherever she can. Many items that were previously individually packaged will now come in dispensers; for example, the sugar and creamer for the coffee bar is in a dispenser instead of small packets.

 

 


 

 

 

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