Segment: K-12 Schools

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Amanda Carlson, child nutrition director at Vestavia Hills City Schools in Vestavia Hills, Ala., has made an impact on foodservice by making positive healthy changes to the menu to follow new federal and state guidelines.

This sandwich is a variation on one that Steve Kline, general manager for Metz at this school district, once sampled at Citizens B

B&I (42%) and colleges (37%) were the most likely segments to report an increase in costs due to sustainability initiatives like compostable disposables and local purchasing.

In our February cover story, chefs shared the menu trends they believe are having the biggest impact on non-commercial foodservice. Some also shared recipes they have created to take advantage of these trending ingredients.

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