Students are the farmers at Wash. school
Campus garden providing fresh produce for school lunch.
Gluten-free options to increase in coming year
We asked operators what changes they plan to make to their menus in the next 12 months to make them healthier.
I get a lot of phone calls that go something like this: How many non-commercial operators are doing X. Or what percentage of non-commercial facilities offer Y. Most of the time I can’t give an exact number because, unlike their commercial counterparts, very little research is done about the non-commercial foodservice industry. That’s all about to change.