K-12 Schools

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chefs prepping
Operators who have taken the renovation plunge find that planning, communication and some improvisation are critical to keeping operations humming.
chicken cranberry tray
The number of children with a food allergy rose 18 percent from 1997 to 2007, however, just 38 percent of K-12 operators had allergy training in the past year.
With an integral role in the nutritional lives of students, employees, patients and seniors, FSDs are called upon to support, nurture and shape communities.
hand ice cream scoop
From crafting fun packaging to involving students in taste tests, K-12 operators share their best practices for reducing cost and food waste.
For operators taking cues from diners clamoring for healthier options, Beefsteak has proven that a veggie-forward approach can be a success.
Tovah McCord, regional director for The Kitchen Community, shares lessons on why programs like these can help operators get students excited about health.
mushroom stem assortment
The University of Montana started playing with fermenting things that people used to throw out—the stems of mushrooms, the gills of portabella mushrooms.
olive oil can
When you open a can of oil, make a hole in the corner diagonally across from the open end using the heel of a knife. This tiny opening helps air flow.
clown juggling
To generate student excitement, San Diego Unified School District had its schools apply in a raffle to have the local circus perform at a general assembly.
vegetable variety
Every March, to celebrate National Nutrition Month, Windham Raymond School District makes its way through the alphabet by featuring produce from A to Z.


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