K-12 Schools

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green chili turkey stew
The use of green chiles gives this stew a nice spice while turkey breast makes it a healthful option. Use potatoes to turn the stew into an entree.
spinach dip chips
To combat the reduction in student customers due to the new USDA regulations, I studied what restaurants most children frequent.
In USDA’s first Farm-to-School Census, 36 percent of schools reported serving local foods to students from spring 2011 through spring 2013.
roadrunner food bank
Food insecurity doesn’t only affect students at the college level. In the U.S., one in five children under the age of 18 also face food insecurity.
Want to get non-vegetarian guests to step outside of their culinary comfort zone at catered events? This is how Yale University made it happen.
french onion soup
Substituting olive oil for butter and wheat bread for a baguette reduces the calorie count of this indulgent soup.
Aramark will work with suppliers to secure cage-free egg products.

FoodService Director invited 50 chefs from non-commercial operations to be our culinary voice on the Chefs Council.

School district policy would apply even to “food-free” zones in all schools, but may undergo revisions.
Board of education approves $2.7-million budget for 2015-2016, but legal wrangling continues over whether the district can contract with food management firm to run its cafeterias.

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