Harvard Public Schools Harvard Public Schools
Scratch production is standard in Harvard School kitchens.

Power Players 2017: School makes dough from soup sales

The soups made in the kitchens of the Harvard Public Schools in Massachusetts and sold to the public generate some $50,000 annually for the meal program, an indication of the high culinary quality the program maintains.

The soup made in the kitchens at Harvard Schools is so good it sells on its own. Popular formulations include leek and potato, red lentil with red curry, chicken noodle and, of course, chowder. In fact, the meal program is able to subsidize itself to the tune of some $50,000 in profit annually by selling its soups to the general public.

That is quite a reflection on the quality of district meal program, which serves an array of attractive dishes ranging from those soups and ethnically

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TAGS: K-12 Schools
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