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K-12 Schools

Operations

Why ‘ugly’ produce may be more nutritious

 By Dana Moran on May 11, 2016

Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.

Operations

Tenn. high school pilots hydroponic garden

 By FSD Staff on May 11, 2016

Students are testing the efficiency of the soil-free growing method, which may eventually be used to provide produce for student lunches.

Operations

Conn. one step closer to statewide farm-to-school program

By FSD Staff on May 11, 2016

The legislation, which now awaits Gov. Dannel Malloy’s signature, would require the state’s departments of agriculture and education to develop such programs in public schools.

Operations

Amid concerns, Ill. district to enact finger scanning in the lunch line

By FSD Staff on May 10, 2016

Though officials say the new process will streamline cafeteria throughput, some groups are encouraging parents to question the implications of children using such technology.

Operations

Steam ovens help Miss. district serve healthier food

By FSD Staff on May 10, 2016

Replacing the district's fryers took a multiyear effort.

Operations

Largest US school districts celebrate Fresh Attitude Week

By Bianca N. Herron on May 10, 2016

The event, created in partnership with the French Department of Agriculture, highlights healthy choices and the inclusion of produce in school meals.

Workforce

Building a better mentoring program

By Dana Moran on May 09, 2016

Two FSDs, one from a large operation and another from a small one, share experience and advice from their own internal mentoring programs.

Steal This Idea

Maximize student feeding times

May 09, 2016

Pulaski County Special School District maximizes student eating time by using lunch room monitors to expedite the breakfast cafeteria line process.

Menu

Condiments on fire

By FSD Staff on May 09, 2016

Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

Workforce

The challenges of keeping staff employed during summer

By Bianca N. Herron on May 09, 2016

Foodservice directors use summer “break” to plan menus, secure funding and work on their facilities—but there isn’t always work for their staff.

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