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K-12 Schools

Workforce

The growth of the gig economy

 By Alaina Lancaster on Apr. 18, 2016

The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.

Operations

NH elementary school raises breakfast participation by 42 percent

 By FSD Staff on Apr. 18, 2016

Officials attribute the uptick to attractive presentation—as well as a cinnamon smoothie.

Menu

Recipe report: Food & drink to celebrate Cinco de Mayo

By Patricia Cobe on Apr. 18, 2016

Celebrate Cinco de Mayo with a wide variety of Mexican-inspired eats and drinks. These recipes can help get a party started in your operation.

Operations

How one Calif. district is making school lunch more appealing

By FSD Staff on Apr. 18, 2016

Clovis Unified School District officials advise gathering student input and watching food trends.

Menu

Cake gains a healthier halo

By Patricia Cobe on Apr. 15, 2016

When a resident's lemon loaf became a hit, the director of dining and nutrition services updated the family recipe it to improve its health profile.

Operations

Lessons in local food safety

By Alaina Lancaster on Apr. 15, 2016

Local sourcing resonates with customers. Here’s how to capitalize on the momentum of the movement while maintaining your operation's food safety.

Operations

Private Calif. school’s cafeteria earns sustainability designation

By Bianca N. Herron on Apr. 15, 2016

An international nonprofit has certified Muse School for its efforts to promote nutrition in an environmentally friendly way.

Menu

A snacking snapshot

By Patricia Cobe on Apr. 15, 2016

Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.

People

Betti Wiggins: Keeping Detroit’s kids healthy

By Lisa Arnett on Apr. 15, 2016

Betti Wiggins is making a difference at Detroit Public Schools by helping facilitate a school garden and helping to bring regional produce to the table.

Menu

Putting new proteins on the plate

By Andrea Strong on Apr. 15, 2016

To control food costs and meet consumer demand for healthier options, some FSDs are menuing plant-based protein alternatives and cutting back on beef.

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