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K-12 Schools

Steal This Idea

Use social media to introduce new concepts

 Jan. 11, 2016

Each fall, the University of Oklahoma hosts a food-sampling event called Tasty Tweets to introduce freshmen to dining concepts.

Operations

Ind. high school draws criticism for alternative lunch

 By FSD Staff on Jan. 08, 2016

The school’s policy to encourage families to pay off lunch debt has resulted in what critics are calling “sandwiches of shame.”

Operations

Calif. district receives USDA grant to implement farm-to-school program

By FSD Staff on Jan. 08, 2016

Officials at Plumas Unified School District say the $45,000 grant will impact more than 2,000 students.

Operations

USDA releases 2015-2020 dietary guidelines

By Bianca N. Herron on Jan. 07, 2016

The new recommendations for how America should eat call for consuming less salt and more fiber and whole grains.

Operations

The Women’s Foodservice Forum announces 2016 board members

By Bianca N. Herron on Jan. 07, 2016

The members assumed their new posts Jan. 1.

Operations

Cafeteria worker fired for giving away free lunch won’t return to district

By FSD Staff on Jan. 06, 2016

Dalene Bowden, who was allegedly let go for serving a lunch to a student with no money, will not return to Pocatello-Chubbuck School District.

Operations

La Crosse, Wis., school district hires new nutrition specialist

By FSD Staff on Jan. 06, 2016

Former foodservice director Marilyn Volden will take on the role.

Operations

Mass. district’s peanut ban could hurt foodservice sales

By FSD Staff on Jan. 06, 2016

Despite the ban’s good intentions to protect students with peanut allergies, it may have a negative financial impact, officials say.

Steal This Idea

How to make perfectly portioned meatloaf

Jan. 04, 2016

St. Joseph Memorial Hospital only needs three or four servings of meatloaf, so instead of making a large loaf, they place the meatloaf mix into muffin tins.

Operations

Va. district creates student nutrition-advisory councils

By FSD Staff on Jan. 04, 2016

Students will have more of a say of what’s on their menus.

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