K-12 Schools

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The supper program will ensure students have a nutritious dinner, officials at Richmond County Schools say.
One elementary school in the Virginia-based district saw an uptick of 117 percent, officials say.
The no-snack policy is in place to reduce the risk of allergic reactions for students with food allergies and keep “critters” out of the school, Amity Regional High School officials say.
Here are some ways FSDs recommend for getting HR on your side.
One of the first signs of spring is an abundant supply of fresh asparagus. Make the most of the crisp, green spears by taking them off the sidelines and spotlighting them in these recipes.
greek quinoa salad
Chef Hollie Green of Novato Unified School District turns quinoa into a vibrant greek salad that fits nutrition regs and students of all ages can enjoy.
This vegetarian version of sloppy joes replaces meat with red lentils and mushrooms. The variety of spices make the low amount of sugar almost unnoticable.
This vegetarian take on jambalaya replaces traditional proteins with tempeh and butternut squash, while replacing rice with the ancient grain kamut.
kid fruit salad
FoodService Director’s Chefs’ Council members answer, “What’s the most surprising foodservice lesson you’ve learned from your K-12 diners?”
chicken sandwich
Researcher Technomic tracks menus from 150 schools in the top 50 school districts. Here are the items that are holding their ground in K–12 foodservice.

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