A program at New Richmond district in Wisconsin succeeds at reducing waste, lessening hunger and even prompting beneficial tweaks to the menu.

Hot, wholesome after-school meals are now on the menu at one district high school.

Nutrition Group’s Kids Around the Table initiative lets groups of students share food, learn table manners and engage in polite conversation while trying some healthy and tasty new foods.

Developed originally as a small-site solution for the corporate dining market, Simply Puur adapts to the needs of a teen customer base.

The district has reduced its carbon footprint by reducing meat, poultry and cheese purchases.

The whir of the blender and more time to enjoy breakfast leads to 200% jump in participation.

An in-house developed app gives students on special diets a quick way to identify the options they can eat at Sage Dining-managed school sites.

Turnrow to Tailgate station, developed exclusively for Jackson Preparatory School by Valley Services, adds a refreshment space to what is already a college-style dining venue.

First-graders, their teacher and the school chef gather sap, boil it down and then enjoy it on French toast (and many other menu items).

Rebranded cafeterias, spiffed-up servingware, dialog cues for staff, group texts to students, taste tests and more are ways Richmond County School Nutrition Services is increasing participation.