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The initiative is expected to reach an extra 200,000 students in the nation’s biggest school district. It is not anticipated to cost the city additional money.
Its five cafeterias were remodeled with decor ranging from a jungle to a 1950s-style diner. The district’s foodservice fund was used to pay for all the renovations.
The new policy is being weighed as a way to reduce the district’s meal deficit. Students who receive free or reduced-price lunches would be omitted from the policy.
The new items include bean tamales, teriyaki patty sandwiches and “sausage” subs. The vegan menu will be served this fall, and students will be asked for their feedback.
Power Up Tuesdays and International Thursdays will become weekly fixtures at lunch. The menu changes developed out of students’ requests for more diverse options.
The California district said it has banned the beverage due to the amount of added sugar and extra calories it contains. The ban will begin this fall.
farmer in field
Try this idea from Chesapeake Public Schools to invite local famers and other agricultural workers to discuss potential partnerships and procurement opportunities.
beau rivage resort blended burger
Here's how school dining halls are rethinking protein...
shrimp lemon
In an interview with Bon Appetit magazine, Victor Clay, a line cook at Nobu Dallas in Texas, reveals his two simple tricks to prep an average of 15 to 20 shrimp per minute.
Officials hope the move will help curb the $2 million deficit in its nutrition budget.

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