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Condiments on fire

Foodservice pros say they can offer more customization by providing additional condiment choices. New research shows which options are most likely to be embraced by customers.

Operations

Ill. district’s composting efforts aim to reduce lunch waste

The goal is to turn uneaten produce from the school cafeteria into compost that will be used to grow produce for students’ lunches.

FSDs have more than just administrators to answer to when it comes to renovation purchases—but that’s not the only news causing sleepless nights this week.

Public pushback is escalating over a less-publicized proposal in Congress that would make it harder for schools in high-poverty areas to offer free breakfast and lunch to all of their students.

Proposed changes to the state's free school breakfast program could cut off nearly 16,000 students, according to an advocacy group.

May is National Barbecue Month—time to fire up the grill and try something new.

Cyndi Roberts, manager of food services and clinical nutrition at St. Joseph Memorial Hospital, has staff interaction in the bag—literally. Here’s how she strives to improve relationships and teamwork.

The agency set a date and spelled out the once-vague guidelines.

The initiative could lead to some maneuvering on behalf of foodservice departments if high lead levels are detected.

The School Nutrition Association has honored three individuals for their commitment to nutrition.

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