Eagan High School senior Erik Hillesheim took part in a mentorship program this year to learn hands-on marketing experience.
Boulder Valley School District is adding gluten-free sandwiches to the menu starting Dec. 12.
Students are ditching out on healthy cafeteria items and heading to fast food restaurants for lunch.
Salida Union’s recycling and pulping program has cut waste by 75%.
Foodservice director most common title for school foodservice management.
Bakersfield students sample food items including orange chicken and falafel at the Partners in Nutrition Cooperative Food Show.
Montgomery County schools will no longer serve strawberry milk in the new year due to lower nutritional value.
The percentage of overall eligible students in Grades 1 through 12 rose 45% in the past decade.
District's superintendent wants to offer student who qualify for free or reduced-priced meals free milk even if they don't want the full meal.
These barbecue recipes show the regionality of this customer favorite.
The program is part of the Urban School Food Alliance, which includes five other large districts.
With long lines and a closed campus policy, Oakland students state that they only really get about 10 to 15 minutes to eat.
Foodservice management on colleges and hospitals make big bucks.
The Los Angeles Unified School District uses 50% of its food budget on local food.
Marion Harding High School is allowing students to help build the greenhouse which will supply vegetables for the cafeteria.
The new program, featuring larger portions and higher-quality foods, started at Bridgewater-Raynham Regional High School on Nov. 6.
Emmy Durand's driving force has made her a success at Cypress-Fairbanks ISD.
The federally mandated standards require schools to reduce the amount of fat, sodium and the number of calories in each meal.
Trends include eggs, legumes, Greek yogurt and more.