Jay Williams teaches culinary classes and conducts foraging field trips as well as preparing the meals at Old Trail School, all designed to show youngsters the benefits of fresh, healthy foods.
Recognizing that some students may not always get to school in time to get food before classes start, some districts are turning to a hybrid meal period later in the morning to provide those students with a “second chance” at breakfast.
The potato and the tomato have been crowned king and queen of the lunchroom. New research from the Foodservice Research Institute (FRI) identifies spuds as the leading vegetable on school menus, tied with tomatoes, in sauce or salsa form. FRI...
Two cafés at a Colorado school district are making a go of it in spite of constraints on time, staffing and calories.
Miami-Dade’s “food forest” school gardens serve both education and dining needs with elaborate green spaces bristle with exotic vegetables like malanga, moringa and Lalu spinach.
See what's trending in k-12 schools this month.
Small Massachusetts district operates food recovery program at school sites to benefit the community and minimize waste.
In what is increasingly becoming a larger issue, unpaid meal accounts and the policies districts put into place to take care of such debt is gaining attention—and not for the right reasons. New Mexico recently became the first state to enact...
Three chefs begun work with Kentucky schools in the Kentucky Department of Agriculture’s Chefs in Schools program.
New Agriculture Secretary Sonny Perdue announces changes that ease restrictions on sodium, whole grains and milk.