K-12 Schools

Latest Articles
The smoothies are part of an initiative to promote healthy eating and fitness.
To keep up with orders, the kitchen prepares a basic recipe that adapts easily to variations. Here, the pancakes are drizzled with cinnamon sauce and white frosting.
New program has increased number of breakfasts served from 500 to 3,000 per week.
Layers of vanilla mascarpone cream and fresh mango slices create an indulgent stack of pancakes at M. Henry, a Chicago restaurant with a large brunch following.
Through the grant, the districts have hired a farm to school team, implemented a farm to school menu day and purchased fruit sectioners so students can slice their own fruit.
The goal of the program was to expose students to new foods and various cultures.
Set up these soft tacos at a do-it-yourself station or serve them as a plated entree with all the trimmings. A sprinkling of pomegranate seeds makes festive garnish.
A new program aims to expose students to more local items and give them nutritious choices.

Pages

FSD Resources