K-12 Schools

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The Falafel Waffle from Marist College, along with the three Chef’s Choice Award runners-up, all incorporate on-trend ideas, ingredients and flavors.
Hard-to-pronounce ingredients have been popping up on menus, giving consumers practice with tongue twisters and opportunities for exotic dining adventures.
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The Indiana foodservice director was honored at MenuDirections for her food security efforts.
menudirections conference book
FoodService Director’s annual immersion in culinary trends, the MenuDirections conference, opened Sunday with a look at delivering health, sustainability and excitement. Here are some of the...
filling out survey
The Alamance-Burlington School System sets up a tasting table during the students' lunch so they can sample and evaluate potential new products...
West Branch School District in Morrison, Pa., looked to new foods and a youth advisory committee to turn its foodservice finances around.
After the vendor backed out of its deal with an Illinois district, the two have entered into a temporary contract that will cost the district more per student meal.
Unique local specialties, fresh ethnic mashups and a lesser-known ancient grain are making their way onto restaurant menus—and could be the next frontier for noncommercial outlets, too. Here are five...
They aim to bring locally sourced salmon into school cafeterias and classrooms throughout Alaska.
A new Asian-inspired salad bar will roll out this month.

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