menu development

The districts were granted state waivers to the rule.
mango shrimp lettuce wrap
With mango slaw, toasted sesame seeds and cilantro for garnish, this shrimp lettuce wrap recipe encompasses three top trends for seafood entrees.
The Bay2Tray program also reduces landfill waste, according to Monterey Peninsula Unified School District.
Students say prices in Umpqua Community College’s new Loggers Café are inconsistent and not clearly displayed.
College students not on a meal plan say eating on campus can be expensive. Students at Fullerton College were asked to recommend what FSDs can do to get that business.
vegetarian quiche
Instead of imposing limitations on the menu, the plant-centric focus pushes chefs to get creative in developing vegetarian dishes that resonate with all.
How will onsite feeding evolve next year? FSD posed the question to the researchers and consultants at Technomic. Here’s what they prepared specially for FSD readers.
Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.
San Antonio Independent School District’s had its high school students sample possible food and drink options for next year’s menu.
Westside Elementary School officials also cited fewer visits to the school nurse after testing a two-week in-class breakfast program.

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