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Lucas Oil Stadium ties menu into College Football Playoff National Championship

Sodexo Live! chef Shimelis Adem cooked up some special treats for Alabama and Georgia fans.

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How a meat-obsessed chef makes plant-based dishes, well, meaty

“Non-meat options are no longer only for vegetarians or vegans. In my restaurants, I’ve seen a lot more ‘flexitarian’ guests looking for plant-based options,” said Hereford. “It’s important to me as a chef to offer rich and crave-worthy options to all of my customers.”

Richfield Public Schools has set a goal to increase the plant-based offerings at its high school.

Chicken remains the most affordable and versatile of proteins, offering K-12 foodservice operators a centerpiece for menu innovation that meets consumer demands for global flavors.

Lincoln Public Schools featured a variety of apple-themed dishes, including apple calzones and apple and spinach pasta.

Diners are able to enjoy dishes such as roasted pear flatbread with smoked blue cheese and candied walnuts.

The nutrition team at Cedar Tree Academy partnered with commercial chefs to share best practices and come up with new dishes that would please both students and families.

The foodservice provider planned and executed the annual Faith, Field and Feast event, sourcing hyperlocal ingredients to create a seasonal menu.

For those building menus for K-12 schools and Gen Z students, try these three tips for experimenting with flavors from around the world!

The renovated Raymond Dining Hall features 10 stations, including a popular platform where students can cook their own customized meals.

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