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4 out-of-the-box menu items inspired by the state fair

Chain restaurants have taken a cue from carnivals this summer, churning out new iterations of fried-anything fare faster than a tilt-a-whirl. Here’s a sampling of the sort of concoctions that may also find a foothold in noncommercial ops.

Operations

Scientists find an E.coli that resists usual kill temp

The germ wasn't killed by temperatures as high as 160 degrees.

A vote could come as soon as today.

The director of DC Public Schools shares his tips for a meal program by the people, for the people.

FoodService Director's annual Taste the Trends tour of new Chicago restaurants revealed a number of stealable ideas that translate perfectly to noncommercial.

Researchers from the Universities of Michigan and Minnesota released a case study that develops a cost-benefit analysis of sustainable products and manufacturing processes.

In two steps, the agency hopes to reduce the content in food sold to consumers by roughly a third.

Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more.

Here are the states with the highest reported ratios of free and reduced-price school breakfast to lunch participation for the 2014-2015 school year.

The legislation, hailed as a landmark by labor proponents, is already being copied by other municipalities.

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