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School district partners with local chefs to raise funds for farm-to-school program

 By Benita Gingerella on Feb. 15, 2019

The chefs will host a cafeteria-inspired meal at one of their restaurants later this month.

Operations

6 things to know about the state of school breakfast participation

 By Benita Gingerella on Feb. 14, 2019

The Food Research & Action Center released its annual report analyzing how U.S. states fare when it comes to school breakfast.

Operations

Bill introduced in Minnesota would reimburse schools who use local food

By FSD Staff on Feb. 14, 2019

Schools who use local ingredients would be reimbursed based upon the number of meals served.

Operations

California bill introduced to encourage plant-based options at schools

By FSD Staff on Feb. 14, 2019

Healthy, Climate-Friendly School Lunch Act would provide state support for staff training, recipe development.

Operations

Qualifying Mass. schools must now offer Breakfast After the Bell

By FSD Staff on Feb. 08, 2019

Schools qualify for the program if 70% of their students are eligible for free or reduced-price lunches.

Operations

District’s chocolate benefit raises $34K for backpack program

By FSD Staff on Feb. 08, 2019

The benefit raised enough money to fund half of the program’s annual budget.

Workforce

Chicago students raise funds to cover foodservice workers’ polar vortex commutes

By FSD Staff on Feb. 08, 2019

In less than one week, the initiative racked up donations totaling more than $1,650.

Operations

Children’s Hospital of Philadelphia opens food pharmacy

Feb. 01, 2019

The pharmacy is designed to provide healthy, nutritious food to families facing food insecurity.

Operations

Bill introduced to allow whole milk in schools

By FSD Staff on Jan. 31, 2019

The federal proposal is intended to encourage kids to drink more milk.

Operations

FSDs work to feed customers despite freezing temps

By FSD Staff on Jan. 30, 2019

As record-low temperatures grip large swaths of the Midwest, foodservice operators continue to feed a variety of customers—whether they be students, patients or staff. Here’s how they’re doing it.

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