K-12 Schools

Latest Articles
piri piri flat iron piccata
At Sugarcane, Chef Balloo marinates beef steak in piri-piri, adding sweet, tart and herbal ingredients to round out the flavor.
grilled salmon
This entrée is a mash-up of Thai ingredients and flavors with spicy condiments from several Asian cultures. The result is a multi-layered dish.
The BackPack program in the Richmond County, Ga., school district provides 100 children with canned and packaged goods so their families can create two weekend meals to help keep them fed. The...
Cafeteria workers in Halifax County Public Schools have until April 15 to decide whether they want to join Sodexo, the district’s new foodservice provider, or remain on the school district's...
The legislation would require foodservice departments in school districts that contain a middle school or high school to provide menu items that reflect the cultural preferences and dietary needs of...
It’s important for operators to understand growing trends in the foodservice industry, from using environmental nutrition to make smarter choices to adequately managing an increase in consumer...
The state’s new Superintendent of Education is allowing schools to apply for a waiver to sell unhealthy snacks on certain days.
After receiving a Nutrition Integrity grant, Cleveland School District, in Bolivar County, Miss., replaced fat fryers with steam ovens at two schools to make healthier meals for its students.
voice of the people
A new study of how consumers choose where and what to eat packed some surprises for the researchers who compiled it.
The School Nutrition Association’s latest position paper calls on Congress to consider changes prior to the Healthy, Hungry-Free Kids Act reauthorization.


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