Not your average slushie! LCSD welcomes healthy “Frosty Fruit” machine
If you attend the LCSD Art Show on May 5th, you will see a new item replacing one of the root beer float stations-a Frosty Fruit machine. This 100% fruit juice sweetened frozen drink machine, funded by a health & wellness mini-grant, was a response to community and parent concerns about high-sugar, empty calorie offerings at district fundraisers and concessions. According to art teacher Erin Farrow, “the LCSD Art Department has received a lot of feedback in the last few years around the amount of sugar at our annual Art Show. We are listening and taking steps to offer better choices. In addition to the new Frosty Fruit machine, we will also be offering burritos (regular, veggie and gluten free!) at the Art Show this year, along with other traditional concessions items.” The 100% fruit juice Frosty Fruit has no added sugar and less than ½ the amount of sugar than the estimated 60 grams of in the typical root beer float. In addition to ordering the Frosty Fruit flavors with the lowest sugar counts, Food Service Director Julie Mehle also prioritized a dye-free and allergy sensitive product.
Athletic Director Mike Vagher was also a contributor to the grant application that funded the new alternative. Since concessions are a key part of fundraising for school teams and clubs, it was important to offer a healthier choice that would also appeal to customers. Though traditional concessions items will still be offered, the Frosty Fruit gives students and parents an opportunity to get in one of the recommended daily servings of fruit rather than a soda at school events.
The Frosty Fruit machine will also make an appearance at the a-la-carte stand 2x per week in the High School. All products sold at the a-la-carte stand must meet the “Smart Snacks in Schools” guidelines. According to food service director Julie Mehle, the new frozen drink option has more nutritional value than other drinks now sold at the stand, and can be priced competitively in order to incentivize the purchase of products with greater nutritional benefit (a recommendation of the Smarter Lunchroom assessment). The funds from a-la-carte sales support the food service department in continuing to prepare fresh foods and programs such as breakfast in the classroom.