K-12 Schools

Operations

District's battle over outsourcing drags on

Board of education approves $2.7-million budget for 2015-2016, but legal wrangling continues over whether the district can contract with food management firm to run its cafeterias.

Operations

Aramark to go “cage-free” by 2020

Aramark will work with suppliers to secure cage-free egg products.

We had this vision of working together to create a program that would focus on student-driven research projects on different food trends in the industry, which would help us change the culture in the dining hall.

After testing two burgers as LTOs in two stores, Bruegger’s now is rolling them out systemwide (along with other grilled lunch sandwiches) over the first quarter of 2015.

Non-commercial foodservice is now more than a $82 billion industry, according to research firm Technomic’s annual study.

When it’s lunchtime at St. Anne School in Laguna Niguel, Calif., students can contemplate ordering items such as a New York strip steak sandwich, or barbecued pulled pork sliders with pineapple coleslaw, courtesy of Chef Azmin Ghahreman.

From protein and produce to packaged foods, operators are seeking out simpler, less processed fare.

In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.

Check out photos from the 2015 culinary competition, which took place at Menu Directions in Memphis, Tenn.

A union representing school custodians and cafeteria staff says strained relations with facilities manager Sodexo haven’t improved in 18 months.

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