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K-12 Schools

Operations

Are School Districts Embracing Food Trucks?

 By Paul King on May 30, 2013

Food trucks, we’ve seen, are all the rage on college campuses. Even smaller campuses, such as Princeton University in New Jersey, are finding uses for food trucks—in Princeton’s case, as a mobile concessions stand for sporting events and as a portable kitchen for catering gigs.

Operations

Kentucky schools consider free lunches for all

 May 29, 2013

School board weighs option of providing completely free lunches to Webster County schools.

Operations

Cafeteria tables get colorful makeover for city parks

May 28, 2013

Students decorated tables with art about social issues.

Operations

Styrofoam lunch trays recycled into paving bricks

May 28, 2013

Instead of sitting in a landfill for centuries, used Styrofoam school lunch trays are now being converted to paving bricks in Michigan City, Ind.

Menu

Desserts: Pizza’s Sweet Side

By Kate Parham Kordsmeier on May 28, 2013

Pizza is often a top seller, but some directors are upping the pepperoni ante by sweetening their pies for a fun twist on dessert. Ferris State University, in Big Rapids, Mich., offers three flavors of dessert pizzas: apple, cherry and s’mores.&nbsp

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Middle school students develop food allergen detector

May 28, 2013

Detector uses rama spectroscopy to determine if food contains allergens.

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Texas Gov. signs breakfast bill

May 28, 2013

Bill makes breakfast program available to more than one million students at 1,000 campuses.

Operations

California charter school approved for organic meals

May 28, 2013

City school officials approved an extra $95,000 annually to support program.

Operations

Kiski Area foodservice director Pennsylvania's FSD of the year

May 22, 2013

Meredith Bailey an "ambassador for our district," says Kiski's superintendent.

Operations

Most training done in house

May 21, 2013

When it comes to training staff, the majority of operators keep it in house. Eighty-seven percent provide training in their operations. Colleges were significantly more likely to send staff to institutes or allow them to participate in chef competitions.

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