Napa Valley Unified School District steps up its meals with higher quality options and local ingredients.

Unused space inside school building in Falls Church district is used to accommodate compact growing beds that supply the freshest and most local produce possible to the cafeteria.

New menus offer more flexibility and variety while still being familiar and predictable.

Colorado State University gives local District 51 students space to grow veggies for their meal program and for area residents.

A foodservice director and a high school assistant principal talk about how they leveraged a willingness to listen and follow up on requests to a better understanding on both sides of the lunch line.

A superfluous cafeteria space at Clover High school has now become a college-like communal space for studying, hanging out and even conducting classes.

The vitality of the world’s Blue Zones—places where people live longer, healthier lives—is within reach at a school district in Wisconsin, where Chef Irene Pawlisch is incorporating healthy eating wisdom into school and catering menus.

For a South Dakota school district looking to improve its operations in every way, it was foodservice warrior-turned-consultant Jean Ronnei to the rescue. Here’s a look at what happens when a district hires a consultant and starts getting real...