K-12 Schools

Just in time for Election Day, this recipe, created by Chef Sharon Schaefer of Evolution of the Lunch Lady, a school lunch chef turned consultant, is a made-for-school-lunch combination of comfort food (chicken wings) and fresh fruits and veggies...

Indoor garden produces leafy greens, herbs and veggies used in the kitchen and cafeteria.

The Fort Walton Beach cafeteria offers a daily plant-based lunch option.

One director is changing the kitchen culture, 60 salads at a time. Here are six lessons she’s learned for teaching scratch cooking, mise en place and more.

Cody School District in Wyoming now can menu burgers and hot dogs made from cattle raised nearby, thanks to a partnership with regional firm Wyoming Legacy Meats.

Genuine Foods focuses on scratch preparation, clean sourcing, and meals that appeal to students.

Two Illinois Township High School District 113 sites have seen per capita meal participation rocket up by 42% and 35%, respectively, following changes made by new contract firm Quest.

When Williamsburg-James (Va.) City County Public Schools’ kitchen isn’t in use (weeknights, weekends, summer break) it’s the ideal workspace for a local community college’s culinary program, whose grads are helping to bolster the community’s...