The vitality of the world’s Blue Zones—places where people live longer, healthier lives—is within reach at a school district in Wisconsin, where Chef Irene Pawlisch is incorporating healthy eating wisdom into school and catering menus.
For both college and K-12, these brand-new eats are earning top honors with big flavor, bold style and that special fun factor.
For a South Dakota school district looking to improve its operations in every way, it was foodservice warrior-turned-consultant Jean Ronnei to the rescue. Here’s a look at what happens when a district hires a consultant and starts getting real...
See what's trending in K-12 schools.
Syracuse Schools has a population drawn from more than 70 countries and it is looking to use their culinary traditions to spice up its food offerings.
Student meal services for the Aspen School District in Colorado is managed by a former fine-dining chef who insists on fresh ingredients, sourced locally where possible, and fresh prep down to even the ketchup and the pizza dough.
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.
Plenty of choice and an eye to what sells in the commercial restaurant world keep the school meal program at the Westhampton Beach School District in New York popular with students, even to the point where they want the cafeteria to stay open longer.
Vegan chili and tortilla chips, veggie burgers, bean tamales and more will debut the first week of September, with feedback being sought.
Funding issues made the federal CEP program unsustainable.