Foodservice directors struggle with meeting federal rules and balancing budgets
BUFFALO, N.Y.—What really worries Susan Birmingham is the spaghetti. Not the PB&J. Not the grilled cheese. Not even the potato chips.
Birmingham’s cafeterias in the Frontier Central School District already switched those items to more whole grains as required by federal school lunch standards phased in during the last four years.
But whole grain spaghetti?