Segment: K-12 Schools

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On Traveling Flavors day, Flik Independent Dining’s regional chefs prepare a special menu of authentic foods for more than 100 of Flik’s accounts twice a year. The menu is based either on food from one country or around a theme, such as street

Angie Gaszak, R.D., nutrition specialist, says this recipe was just one of the district’s breakfast items that were deve

According to Maureen Gallagher, vice president of marketing for Metz Culinary Management, Stephen Schappert, food director for Metz, has transformed dining services at Montgomery School by working with the science department to incorporate vegetables and

There has been a lot of discussion since last year’s implementation of the Healthy Hunger-Free Kids Act about what types of foods should be served in schools.

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