menu development

Knox County students had an opportunity to attend a food fair and vote on what products they’d like to see in their cafeteria from 89 vendors.
The Fresh Fruit and Vegetable Program at Cherokee Elementary School allows students to sample fresh produce in the classroom during snack time.
strawberry agua
Use fresh, seasonal fruits to create a base for agua fresca, smoothies and raspados [Mexican shaved ice]. You can choose in-season, local fruit.
A study led by Texas A&M found school meals paired with popular vegetables are less likely to end up in the garbage.
Excela Health Westmoreland Hospital’s Side Street Café opened Aug. 21 and boasts tables, counter-style seating and booths as well as a customized drink fountain.
Beefsteak, a vegetable-focused concept, will open a second unit in 2016. The start-up fast-casual brand features four predesigned bowls. Guests can also customize their bowls.
McGill University is currently filling slots in its Student-Run Cafe, a new addition that is part of a larger plan to move away from commercial tenants in favor of student-run food providers.
The meal plan is more about filling residents with tasty, good-for-you foods that promote heart and brain health than it is about calorie restriction, officials say.
The foodservice provider’s new executive chef at Franklin College hopes to improve the cafeteria’s food quality by bringing experience with celebrity chefs and a European education to the job.
almond milk almonds
Cow’s milk is the most common food allergy among babies and young children—2.5 percent of the population experience an adverse reaction, says the CDC.