K-12 Schools

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cia menus of change
The ambitious goals of promoting health and helping the planet can be pursued in small steps, speakers agreed during the three-day conference on wellness and sustainability. Here are some of the...
The new fast-casual concept brings healthy, Mediterranean-inspired eats exclusively to Aramark’s business-dining clients.
Members of Congress and several advocacy groups gathered on Capitol Hill on Wednesday to highlight the potential loss of millions in state funding as a result of a Child Nutrition Reauthorization...
Chef Barton Seaver and other sustainability advocates are finding that many trash fish varieties make tasty, economical and eco-conscious substitutes.
Chef Corrine Trang filled these dumplings with a tofu and vegetable mixture for a vegetariain version of traditional Chinese potstickers.
Jehangir Mehta, chef at Graffiti restaurant in New York City, took the blended burger idea one step further by combining fresh mushrooms with salmon.
broccoli florettes
Penn State University dining reduced food costs by designing menus to utilize cast-offs, resulting in the total utilization of a product instead of waste.
borscht bowl
Acts Retirement-Life Communities does a monthly Meal In The Life, where residents of different cultures serve as ambassadors to help coordinate the program.
veggie shaker container
Huron Valley Schools has kitchens without backflow preventers or potable water to wash greens, so it set up a salad shaker bar with prewashed produce.
culinary students teacher kitchen
Baptist Retirement Communities of Georgia started a panel discussion with its cooks and FSD to give residents a chance to tour its kitchen and ask questions.

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