K-12 Schools

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greek salad
The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Students can choose from three food box options—endurance, muscle building and rapid recovery—aimed at providing specific nutritional choices for their preferred sport.
Officials say the threat will be used as a last resort to hold parents accountable.
East Aurora High School students not only prepare and serve food for the cafe, but also learn how to run a restaurant.
Thrifty foodservice directors are churning out limited-time offers and events to provide more telling feedback on potential menu items.
Spring Independent School District’s tactics include a fruit-themed “usie” photo contest.
grilled watermelon
Skewered foods are a favorite on the grill and offer easy portion control. Instead of threading meat with the usual vegetables, differentiate the kebabs with summer fruits, such as watermelon and pineapple.
grilled mango goat cheese salad
Grilling mango caramelizes the natural sugars in the fruit and intensifies the flavor. Chef Morales pairs it with creamy goat cheese, bitter arugula and crunchy nuts for textural and flavor contrast.
avocado caesar salad
With vegetables moving to the center of the plate, there’s a trend toward preparing them with typical meat-cooking techniques, like grilling. Here, the smoke and char take salad ingredients into a bold new flavor dimension.

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