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K-12 Schools

Operations

SodexoMagic puts students in the driver’s seat with latest dining concept

By Benita Gingerella on Apr. 06, 2023

Thrive was built around student requests for more culturally relevant dishes that offer enhanced flavors and more customization.

Sustainability

Southwest Foodservice Excellence aims to grow its plant-based options

 By Reyna Estrada on Apr. 06, 2023

The Humane Society of the United States will host a virtual plant-based workshop for chefs, dietitians and general managers at the K-12 foodservice provider.

Operations

Milk companies commit to reducing sugar in school milk

By Benita Gingerella on Apr. 05, 2023

Thirty-seven milk processors have pledged to lowering added sugars in their flavored milks by the 2025-2026 school year.

Operations

New Hampshire seeks to strengthen access to free meals at school

By Benita Gingerella on Apr. 04, 2023

Also in this week’s legislative update: Louisiana introduces a universal free meals bill, while Montana lawmakers table theirs.

Operations

Chartwells K12 put plants on a pedestal for National Nutrition Month

By Benita Gingerella on Apr. 03, 2023

Students at 12 schools in the Mid-Atlantic were treated to plant-based cooking demos and samples throughout the month.

Operations

Where to find school menu inspiration

By Benita Gingerella on Apr. 03, 2023

Greenville County Schools’ Joe Urban likes to draw menu ideas from a variety of sources.

Operations

School Nutrition Association calls on USDA to halt further restrictions on school meals

By Benita Gingerella on Mar. 29, 2023

The department should instead focus on finding ways to expand school meal access, the SNA says.

Operations

Maine looks at longer school lunch periods

By Benita Gingerella on Mar. 28, 2023

Also in this week’s legislative update: Nevada’s summer school students may soon be served breakfast and lunch, and universal free meals bills move forward in Montana and Vermont.

Operations

How Greenville County Public Schools creates a restaurant-quality menu

By Benita Gingerella on Mar. 27, 2023

Director Joe Urban has come up with a menu development process that ensures dishes are both cost effective and exciting for students.

Sustainability

Whitsons wants one-third of its menus to be plant-based by 2025

By Reyna Estrada on Mar. 27, 2023

The foodservice management company will develop new plant-based recipes and tweak some vegetarian dishes to be fully free of animal products.

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