K-12 Schools

Latest Articles
The beauty of this homemade soup lies in the crafting of the fresh pasta, says Executive Chef Leamons. "We make our own noodles with fresh thyme in the dough."...
Participation jumped 29% at a district’s middle schools after food stations and an expanded menu were added.
The invitation was part of an effort to expose students to different foods.
As with the school’s garden, produce from the organic orchard will eventually be used for meals served in the cafeteria.
Sonny Perdue will oversee the programs that impact student feeding.
The elementary schoolers are working with foodservice staff to craft a nutritious meal for all 6,800 students in their district.

Pages

FSD Resources

Code for Asynchronous jQuery Munchkin Tracking Code