K-12 Schools

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The LifeCycle Innovation Project is a three-phase process that takes food waste from lunches and turns it into high-quality compost for use in Lower Richland High School’s greenhouse.
vegan potato salad kale
Andrew Shaner, executive chef at this Pennsylvania prep school, offers a version of potato salad without mayonnaise.
Despite a former Metz Management Culinary employees’ criticism of Hanover Area’s school food, the board president found nothing wrong with it.
Senate Agriculture Committee Chairman Pat Roberts wants to enact a new child nutrition law, giving schools more flexibility in meeting standards for school meals.
The Farm at The Grove School in Redlands, California, has fields, livestock, outbuildings and a farmers market that students tend to.
An Arkansas school district has outsourced food services to Aramark, which promises to hire all child nutrition employees with raises and bonuses. However, the foodservice director and foodservice...
Faced with an outsourcing decision, one Connecticut school board filed a complaint with the state’s Board of Labor Relations alleging the cafeteria workers union negotiated a tentative agreement in...
Packing a pasta dish with veggies is a great way to get consumers to glady meet their nutritional goals.
brunch potato salad
Darla Mehrkens, chef at this western Virginia hospital, turns potato salad on its ear with a brunch rendition that includes bacon, lettuce and tomatoes.
3 bean salad
When it comes to barbecue, foodservice directors are balancing authenticity with innovation in their side dishes.

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