“Less processed, more scratch-made” is the mantra for this new school lunch menu from Metz’s K-12 culinary committee, including Hawaiian pork sandwiches, a meatball bar, curried chickpea salad and more.
The 2019-2020 school year is off to a delicious start at K-12 accounts managed by Metz, which is moving from processed USDA foods to more basic commodity food and more scratch cooking. The results are new recipes developed by the company’s K-12 committee, led by Adam Carlson, senior area manager for Metz.
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