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I am looking to add to this conversation. Non-commercial facilities like schools, and military dining halls, should balance between well balanced nutritional meals and what the customer wants. While non-commercial are not necessarily profit motivated they can still be shuttered due to lack of usage. While I was still in the Army they would often close buildings for the weekend due to lack of patronage. We even had a couple that only served breakfast and lunch Monday through Friday. Often these buildings had lower headcounts due to their lack of innovation when it came to menus. Over my time in these facilities we have tried to force more balanced meals, higher nutrition options. Some times they take and some times they do not. I do think it is imperative that we continue to try and push toward better quality and higher nutrition options. With these types of kitchens it is best to find a middle ground of what the customer wants, and how to provide the highest nutrition we can. Schools have gone to whole wheat buns, but still use American Cheese instead of a better quality cheese. They use ketchups lower in sodium and sugar. Which are overall better and the students do not seem to notice in my experience. They still got the hamburger they asked for, just in a healthier way. I think these kitchens have the responsibility to help those that use them learn better nutrition.
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