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.
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Not only will the mobile eatery visit all district schools regularly, but it also will host educational sessions on preparing simple healthy meals.
Wyoming school district pumps up bold, spicy, sour, in-your-face flavors kids love without adding salt.
A DC charter school provides three low-risk but high-impact keys to success.