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10 scratch-made dishes popping up on school menus

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As foodservice operations cease or scale back, the demand for supplies continues to rise in retail.

K-12 operators share what has worked for them as they transition their feeding operations to grab-and-go sites and meal delivery.

The USDA says the waivers will help provide meals to more students while also maintaining the safety of school nutrition staff and families.

The coronavirus crisis has depleted kitchen workforces and closed a lot of foodservice facilities. But students, the work-from-home crowd and restaurant customers still need to get fed. These five low-labor recipes, adaptable to takeout and delivery, can help ease the stress.