K-12 Schools

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High egg prices, a result of the avian-flu epidemic, continue to worry noncommercial chefs. Some are taking preemptive measures by redirecting the menu.
Chefs' Council members agree big, bold flavors will continue to be in high-demand and will explore ingredients, cuisines and recipes embracing them...
Anytime eating with all-day menus is the model that seems to be evolving in college dining, senior living and health care, according to our respondents.
Expect three megatrends to hang around for another year according to respondents: healthier comfort foods, plant-based dishes and more customization.
Members of Foodservice Director's Chefs Council detail what they foresee as being the biggest menuing challenges they expect to face in 2016...
A group from North Carolina reminded their congressman of the adjustments schools favor.
Officials cite North Carolina’s delay in finalizing the state budget as the reason a weekend child-nutrition program hasn’t begun yet.
The proposal would reimburse applicable foodservices for the third meal.
The districts were granted state waivers to the rule.
The contractor is promising to help facilities connect students to what they eat.

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