Articles on the latest news and innovation in K-12 schools, including the National School Lunch and Breakfast Program and meeting federal USDA regulations.
Crispy fried chicken on a buttery biscuit (or bao) with spicy slaw, creamy pimento cheese and so many other flavor-forward components make up the stellar fried chicken sandwich builds from our annual Best Sandwiches competition.
Revenues and participation jumped last year after Chartwells took over meal program management and continued even after the coronavirus forced a shutdown in the spring.
ChoiceLunch is providing the Del Mar K-6 public school district with daily in-school and five-day remote learner preordered, customized school meals conforming to National School Lunch Program requirements.
Kristin Groos Richmond, CEO of prepared meal provider Revolution Foods, talks about the company’s initiatives to support K-12 meal programs during the coronavirus pandemic and the impact on those activities of the recent USDA extension of school...
Plus, Chartwells’ Mood Boost teaches the connection between how students feel and what they eat and Oakland Unified School District navigates school meal participation challenges
The sandwich as an indispensable menu item has emerged this year stronger than ever: See our picks for the best sammies, straight from the creative culinary minds of top food service chefs, cooks, operators and kitchen crews.
The world—your customers in particular—needs comfort food now more than ever. Here are ideas that will get you psyched to light the home fires of comfort food and keep them stoked through the winter ahead.
This year has been a real bear, but K-12 food professionals know how to not only grin and bear it, but also to share their positivity and kindness with the community through a colorful harvest from local farmers, mood-boosting food and creative...
