This month: all-beef burgers are booted in Fairfax schools, guacamole and chips are a hit at Northwestern University, Metz's Live Well program adds whole grains into its concept and more.
New York, Los Angeles, Chicago, Miami, Dallas and Orlando band together to improve quality of items served to students.
Directors must provide appealing, good-tasting meals while keeping an eye on the bottom line.
UC-Santa Barbara concept focuses on organic, local fare.
Applesauce and fruit cocktail shown to make kids choose sugary snacks.
Districts make changes to beef specs following controversy.
Everyone, it seems, has an opinion about lean finely textured beef. Editor Paul King is still on the fence, and wants to know what you think.
Operators offer tips on purchasing local, healthy, authentic ethnic and special diet products.