K-12 Schools

Latest Articles
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.
While the fight to address school nutrition standards and increase funding drags, school foodservice directors are struggling to hold off challenges.
kitchen line cafeteria
Some of the most acclaimed chefs in America are leveraging their experience and stepping into the heat of a different type of kitchen: school foodservice.
bus stop cafe
Sara Gasiorowski was honored at our MenuDirections conference in Jacksonville, Fla. Here are her picks for some of The Best ideas in her operation.

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