K-12 Schools

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In the past few weeks, Senior Editor Pat Cobe has noticed activity in three areas: restaurant-design, a favorite daypart and a hot cooking technique.

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

Although a change in the status quo hadn’t been expected in recent weeks, school foodservice managers had reasons to hope for a surprise. Here are three major ones.
Reauthorization of the program, with or without adjustments in the requirements, could take months.
Decisions on the changes sought by school FSDs remain in limbo.
The funding will go toward foodservice training
Through the Farm to School program, $350,000 in grants is now available for projects that help schools serve locally grown foods on lunch menus.
After proposing an “alternate meal” of a cheese sandwich, apple and water for students with school-lunch debt, Columbia Public Schools has scrapped its program for students in arrears.
The program at Clearwater Middle School—one of 51 schools the state has provided funds for—includes pasta and locally sourced menu items, plus produce grown in the school’s garden.
Hoosick Falls Central School District’s cafeteria manager and students take a few trips a week to handpick produce, like tomatoes and sweet corn, at Moses Farm.

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