K-12 Schools

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honey comb spoon
With a goal of making menus healthier, operators across all market segments are increasingly turning to alternative sweeteners such as honey, maple syrup and agave to reduce their reliance on...
lthough refined white granulated sugar is still a go-to sweetener for 55 percent of consumers surveyed by research firm Mintel, natural sugars are closing the gap.
fresh products produce
Right now, it seems like everyone wants to experiment with eating gluten-free or vegan.
Snapshots of all the recipes from the March 2015 issue featuring vegan and vegetarian dishes.
Snapshots of all the recipes from the April 2015 issue featuring sugar alternatives.

A few months back, we learned that a growing number of foodservice professionals are worried about the work ethic of their current employees.

The new No Hungry Kids act, currently before Congress, would address schools' complaints that some students need more calories than others...
Foodservice workers at a Vermont high school want to get out of a union, which they say, is taking away their benefits.
Here’s an education guide to teach students, at all grade levels, how not to waste the food they take during school lunch.
jennings center
I tour the residents through the kitchen and then set up a table so they can watch staff work for about 15 minutes while they drink their coffee.

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