Continue to Site >>>

K-12 Schools

Operations

Indiana students raising cattle for school meals

 May 01, 2014

The fence has been built, the cattle have been purchased and the agriculture students at Hagerstown Junior-Senior High School are learning first-hand how to raise cattle.

Operations

Washington school students line up for salads

 May 01, 2014

In many ways, Kent-Meridian High School’s cafeteria is your typical American lunchroom — sound of teenage chatter, trays bumping against one another, and the smell of French fries wafting throughout the halls.

Operations

School uses smoothie bar to get kids to eat more fresh produce

Apr. 29, 2014

One Baltimore elementary school has found a clever way of getting its students to eat more fresh produce — by hiding them in plain sight.

Operations

Illinois school adds local restaurant fare to dining options

Apr. 28, 2014

For students at Deerfield’s Walden Elementary School, lunchtime this year is often like dining out at one of their favorite restaurants.

Operations

Foodservice director heads reimagined school food program

Apr. 25, 2014

Gone are the days when a hefty, hair-netted woman scooped slop onto kids’ Styrofoam trays and called it lunch.

Operations

School stops serving Mountain Dew before testing due to complaints

Apr. 24, 2014

A complaint that elementary school students were drinking Mountain Dew before taking a high-stakes, standardized test has prompted Creel Elementary School to stop the long-standing practice.

Operations

California high school students receive new café

Apr. 24, 2014

Estephanie Pérez Hernández, Emily Ventura, and Graciela García wanted more out of their cafeteria at Monterey High.

Operations

Readers react to SNA criticism

By Becky Schilling on Apr. 24, 2014

Two child nutrition directors write letters expressing disagreement following blog post about School Nutrition Association.

Operations

Foodservice workers get training in the art of preparing foods from scratch

Apr. 22, 2014

Whether cooking for a family of four or feeding a cafeteria full of hungry students, one food specialist says all one really needs are a good knife, a sheet pan and an oven.

Operations

Sustainability initiatives

Apr. 21, 2014

Recycling and waste reduction are the two sustainability initiatives that operators use. Nearly every college recycles (95%), making it the segment that employs this tactic the most. Nursing homes/long-term care and senior living are the most likely segments to not employ any of these environmentally friendly programs, at 14%.

  • Page 294