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The government says that the meals will potentially benefit more than 284,000 students.
More than 200 schools across the state participated.
The straws are being replaced with recyclable lids that can be sipped through.
Students revealed what improvements they thought could be made at their school cafeteria.
The dish, which includes hominy, corn and carnitas, was developed via a partnership between the nutrition team and chefs Adrienne Cheatham and Jet Tila.
The changeover will be complete across campus in about a year and a half.
The partnership has allowed Rosedale to provide its students with fresh, non-prepackaged meals.
Students and parents could stop by the market at the Michigan school to sample an apple and kale salad made with local ingredients.
If made law, SB 1138 would mandate hospitals and prisons to offer plant-based meals.
Boxed lunches, smoothies and more were introduced this fall.
Fresh recipes to help you create innovative menus and signature dishes.
sponsored by Hormel Foodservice
These innovative eateries are ones to watch.
Borrow innovative ideas and time-saving tricks from your peers.
Noncommercial chefs dish on the latest food trends and ideas.
FSD’s annual culinary event for noncommercial foodservice operations.
Read your favorite issues and subscribe to FSD’s monthly magazine.