The oldest and one of the largest public school systems in the country is in the process of converting its cafeterias to its My Way Café scratch-cooking, customized-meal platform.
During October, a dozen noted restaurants across the U.S. are serving chef-created recipes made from only $1.25 in ingredients and meeting USDA guidelines for student meals as part of a Challenge created by the Chef Ann Foundation.
“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 Mt. Lebanon School District turned to University of Pittsburgh Dining Services to add a sports nutrition layer to the district’s athletics program.
