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Hawaii schools use satellite kitchens to reduce costs

By FSD Staff on Mar. 31, 2016

The kitchens save nearly $230,000 per participating school, officials say.

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NYC’s breakfast in classroom increases participation, not obesity: Study

By Bianca N. Herron on Mar. 30, 2016

The program did not appear to boost students’ academic achievement, despite advocates’ hopes, officials say.

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6 practical ideas for going local

By Patricia Cobe on Mar. 30, 2016

Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.

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USDA proposes fines for schools not adhering to NSLP standards

By Bianca N. Herron on Mar. 30, 2016

The fines—which could equal up to 10 percent of the total amount schools are reimbursed for lunches—are intended to improve the integrity of the program, officials say.

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Millions of dollars for senior meals diverted

By FSD Staff on Mar. 29, 2016

A nonprofit contracted to feed the elderly spent more than $3.5 million earmarked for senior meals on other things.

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Workshop teaches foodservice staff how to make lunch more appealing

By FSD Staff on Mar. 28, 2016

The tactics shared included methods to reduce waste and increase sales of healthy items, such as giving vegetables creative names and placing white milk first in the lunch line.

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