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Memphis, Tenn., was the site of the 13th annual MenuDirections conference. As you might expect, pork and barbecue played an important role in the event.
fsd april 2015 gay anderson
Gay Anderson has transformed the foodservice at Brandon Valley School District by introducing the Net Off Invoice program, conducting a plate-waste study and creating a prime vendor program.
In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
food waste
Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.
vegetables in soup
On Friday, when we break down our salad bar, we freeze 75 percent of the items for use in soups and other dishes.
female chef kitchen entrees
To celebrate Women’s History Month, we had an Iron Chef competition for all the female chefs at the account.
red chef ladle
We invited four different departments, one per week, to prepare a dinner for the school community.
employee time card
Each month we allow the hourly employee with the best attendance record to trade places with a manager for one day.
fsd-2014-lisa-poggas
From barbecue and beans to mushrooms and tapas, there was a lot of food—and food for thought—passed around at the 13th annual MenuDirections conference.
Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

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