menu development

Operations

Midwest schools train foodservice staff how to cook healthier

When you think of chef-inspired meals made from scratch you’re not likely to envision school lunches in America, but a few regional districts are trying to change that perception.

People

Confessions of Jessica Marchand, R.D.

Jessica Marchand, R.D., director of food and nutritrion services at WakeMed Health & Hospitals, Raleigh, N.C., loves cheese, admires her grandfather and wishes she were more musically inclined.

For decades, school lunch ladies have been puzzling over how to get kids to eat their fruits and vegetables.

New guidelines for patient meals, different options in the hospital’s popular cafeteria, and everywhere, a small green logo labeling which choices are the healthy ones. “Healthy choices, healthy Yakima,” it reads.

A cardboard cutout of a costumed, cartoon dog promoted white milk as the best choice to K-8 students making their way through a lunch line.

Juneau School District’s School Lunch Advisory Board is praising its new “food service provider” as school budget planning begins for 2016.

San Diego growers produce more than $560 million per year of fruits and vegetables suitable for the school market, the report says.

Snapshots of all the recipes from the January 2015 issue featuring chicken.

The restaurant is an express version of Chick-fil-A, with a smaller menu than regular Chick-fil-A locations.

Snapshots of all the recipes from the January 2015 issue featuring mash-ups.

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