K-12 by Elior introduces students to Gullah Geechee cuisine through recent partnership

Strong Roots 9 seeks to acquaint students with the Southern fare, which fuses African and European influences.


4 ways K-12 operators are tackling supply and labor shortages

Attendees of the School Nutrition Association’s recent Legislative Action Conference were full of ideas on how to combat both issues.

Funding to extend the waivers was not included in the Omnibus spending bill being voted on by Congress.

In honor of National School Breakfast Week, Chartwells K12 Vice President of Culinary Peter Gilhooly shares what’s been popular with students.

As foodservice operators across all segments, including the K-12 channel, experience unprecedented labor challenges, the need for low-labor/low-prep solutions that still appeal to students has never b...

Students get to sample and learn about healthy foods such as red peppers and cherry tomatoes.

Montana Marinara is made using local squash, carrots, onions and more.

If made law, schools would be reimbursed 59.5 cents per meal.

The students work a four-hour shift after attending class.

The Food Research and Action Center compared meal participation across the 2018–19, 2019–20 and 2020–21 school years.

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