K-12 Schools

Operations

August 2014 Emerging Trends

This month: gender pizza preferences, consumers ignore sodium intake and cereal price projections.

Operations

Aramark converts school cafeterias into food courts

Instead of sloppy Joes and lukewarm pizza, students this year will instead be handed new menus offering made-to-order items like fajitas and sandwiches as the district’s new food vendor tries to turn school cafeterias into food courts and cafés.

Fruit might be sweet, but it’s also right at home in savory dishes, where it offers depth of flavor plus beneficial fiber and antioxidants for relatively few calories. Here’s how operators are working more of nature’s candy into the main meal.

Alaskan king salmon, corn tortillas with cheese, and ramen noodle bars are just some of the options Lexington students will see in their cafeterias this school year.

Agriculture Under Secretary Kevin Concannon Thursday announced a series of grants and tools designed to help schools serve healthier meals and snacks – and help students select them – as they return from summer breaks.

As part of our ongoing Signature Series, we asked operators to share their signature Italian recipes.

The pink cookie, once named as a best by Cleveland magazine, will no longer be offered because it doesn’t meet new nutritional guidelines.

Childhood obesity is a national issue and many communities have looked to their schools for help.

Click through Snapshots of all the recipes from the August 2014 issue. This month features flatbread, banana and juice recipes.

Every year, teachers must cajole students into submitting family-income forms, which entitle needy students to subsidized lunches and many schools to federal funds.

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