This marks the perfect time to highlight the local ingredients on offer. Last year, Frisco Independent School District in Frisco, Texas, honored the month by sharing all of the locally grown produce available in its cafeterias on social media.
The dining team at Virginia Commonwealth University in Richmond celebrated this day last year by serving up special varieties such as Baja fish street tacos and pork belly al pastor.
The nutrition team at Dade Elementary School in Trenton, Ga., celebrated National School Lunch Week last year by offering a tour of the kitchen to its Pre-K students.
Build-your-own pasta bowls were on the menu at Centennial High School in Burleson, Texas, on this day in 2018. Students could customize their pasta dishes with options such as Alfredo and marinara sauces, grilled chicken and meatballs.
Seminole Dining at the University of Florida in Tallahassee celebrated last year with a candy corn parfait bar full of yellow and orange ingredients such as pineapple and mandarin oranges.
University of Florida’s solution for feeding students in the midst of construction of a new dining hall has turned out so well, it will almost be a shame to see it go.
The endlessly colorful cuisine of Mexico is always in season, but Cinco de Mayo is a great time to bring some new recipes to the party, starting with El Rio Picante, an alternative marg, and finishing with DIY churro sundaes.
Last summer, a group of college and healthcare chefs came together at the University of Michigan for FoodService Director’s 2023 Culinary Immersion. Here are some of the recipes they developed.