News

Current and breaking news about the foodservice industry
Licking Valley Elementary School has made the switch to biodegradable lunch trays this fall.
Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.
Lincoln Grade School’s new space also serves as a venue for parent and student events, as well as a safe room.
San Antonio Independent School District’s had its high school students sample possible food and drink options for next year’s menu.
Westside Elementary School officials also cited fewer visits to the school nurse after testing a two-week in-class breakfast program.
Some parents of students at Ohio-based Canton City School District are pushing for extended lunch periods.
Member’s of the University of Georgia’s Speak Out for Species, an animal’s rights organization, cites animal cruelty concerns as the foremost reason for the change.
The program not only ensures students are eating healthy, locally sourced foods, but allows them to harvest produce and learn about where it came from.
Stanton College Preparatory School’s new “Create” station lets students customize nachos, baked potatoes and pasta bowls.
Program helps limit overcrowding in campus dining halls and eateries.

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