K-12 Schools

Operations

School district seeks free lunch for all

Leaders of the Rockford, Illinois, district plan to apply for a new USDA program called Community Eligibility Provision, which would allow the district to feed all of its students for free based on the reimbursement it would receive on qualifying students.

Operations

Pennsylvania school district considers relaxing approach to students with insufficient meal funds

After hearing that a student’s lunch was thrown away because his lunch account didn’t contain enough money to cover the meal, school board members in a Pittsburgh-area district are looking to amend their policy for addressing students who have insufficient meal funds.

The renewed bid by the Republican-controlled Bristol, Connecticut Board of Education to privatize school cafeterias has become a hot political issue.

Some Georgia school districts plan to partner with community organizations to provide summer meals to students who rely on school lunch. Meals will be served via a “lunch bus” that stops at community centers, local churches and other locations.

San Diego Unified School District’s produce procurer discusses the importance of communication and staying nimble while overseeing the district’s local sourcing initiative.

A Harvard researcher says while structural changes in cafeteria food will get kids to pick up vegetables, more children actually consume the vegetables when a chef is involved.

The LifeCycle Innovation Project is a three-phase process that takes food waste from lunches and turns it into high-quality compost for use in Lower Richland High School’s greenhouse.

With 85 percent of lunches rejected by students, Boulder Valley public schools are counting on food trucks to get them to eat healthier foods.

From spearheading tough renovations to championing wellness programs that resonate, these non-commercial operators’ feats and passion make them best in class.

An Arkansas school district has outsourced food services to Aramark, which promises to hire all child nutrition employees with raises and bonuses. However, the foodservice director and foodservice bookkeeper are out.

  • Page 213