July 18 — A little here, a little there. A slice of whole-wheat crust pizza, a chunk of sweet potato-breaded pollock, a dabble of low-sodium, white bean hummus.
Those are just a few of the foods that 6,500 school lunch nutritionists and cooks were sampling this week as part of a national convention held in Kansas City.
Wandering the convention floor at Bartle Hall, they put their taste buds to work on foods and dishes that might someday end up in the promised land — school cafeterias.
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
The Latest
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.