Touchless Salad Bar Transforms Lunch at CT High School

Customizing entree salads has gone high tech at one Connecticut high school. Students in Meriden’s Platt High School can now build their own salads without ever handling a pair of tongs thanks to a state-of-the-art touchless salad bar.

Transforming the way healthy meals are served, the bar has streamlined the entree salad service line. Students start with a clamshell base of lettuce and protein – chicken, tuna or marinated mozzarella are common offerings – then move to the touchless bar. Motion sensors dispense toppings like tomatoes, cucumbers, carrots, black beans and dried cranberries in precise portions.

The system, installed last Spring, was designed to increase student participation, reduce food waste and create more customizable, appealing meals, particularly for students seeking vegetarian or vegan options.

“We really wanted to improve our salads and cold offerings at the high school level,” said Megan Jalbert, MS, RDN, Nutrition Services Coordinator for Meriden Public Schools. “This equipment allows students to build their own salads safely and easily, while also supporting our goal of offering more vegetarian and vegan choices.”

The idea for the touchless salad bar came after the district’s nutrition director, Susan Maffe, spotted the system on social media. She then applied for and secured a $25,000 USDA Equipment Grant, and within months, the high-tech Vollrath SerVue™ Refrigerated Touchless Salad Dispenser was installed and ready for students to enjoy.

“It’s really fun for students,” Jalbert said. “They can add as many toppings as they want, and it cuts down on waste since they’re only taking what they plan to eat.”

The refrigerated unit keeps ingredients cold throughout the day, reducing spoilage and maintaining food safety standards. Cleanup is easy, according to Jalbert, removable pans and eight containers make end-of-day wiping, washing and storing simple for cafeteria staff.

Meriden’s Food & Nutrition Department ties the addition of the touchless salad bar to its broader Farm to School goals. The lettuce served at Platt is hydroponically grown in Torrington, CT, and local cheese, pears and apples come from nearby orchards and dairies.

“This year has been one of our strongest Farm to School years yet,” Jalbert added. “We’re proud to serve local produce whenever possible, it supports our community and gives students the freshest ingredients.”

Platt serves roughly 700 meals daily. Nearly all students qualify for free meals, and Jalbert says the salad bar has been a hit across the cafeteria.

Students appreciate the novelty and control, some even use the touchless bar to add extra veggies to wraps or sandwiches. The change has boosted participation in salads, especially during warmer months.

“When students feel like they have a say in what goes on their tray, they’re more likely to eat it,” Jalbert said. “It’s healthier for them and helps us reduce food waste at the same time. Plus, it frees up our staff to focus on other areas.”

After the success at Platt High, Meriden hopes to install a second touchless salad bar at nearby Maloney High School.