Regional bread pockets made in-house then frozen mimic the convenience of a processed product, require a bit of extra work and are completely possible in the school lunch world, says K-12 consultant and veteran foodservice director Kent Getzin.
From New York City schools to Los Angeles Unified School District and Chicago Public Schools, Food Management highlights the largest school cafeteria programs.
Eating area, serving lines go from dark and dingy to warm and welcoming with light, color and pattern. The project by Pro-Team Foodservice Advisors is part of former food service director Jean Ronnei’s next chapter as a consultant.
The celebrity chef worked with the school nutrition department at the Charleston County Public Schools in South Carolina as part of the Schwan’s Chef Collective.
A pilot program conducted over the 2018-2019 school year by celebrity chef Dan Giusti’s Brigaid company studied the impact of scratch cooking of school meals on students, staff and infrastructure at five New York City Department of Education...
New proposed school meal rules released by the USDA would increase flexibility in school lunch “vegetable subgroups” requirements, allow schools to adjust fruit servings at breakfast, increase meal pattern options for different age/grade groups...
In this edition of the Food Management podcast, we talk with Erica Curry about the nonprofits’ newly released report on ways to reimagine a school lunch program.
