Crunching the numbers paves a path to success for on-site and off-site summer food programs.
It’s the little things—streamlining orders, reducing prep work, cutting waste—that have a big impact on your bottom line.
Whether you’re in the wilderness or at a summer retreat, food handlers must use best practices to avoid foodborne illness.
When serving food outside the school cafeteria, keep these five food safety tips in mind.
Campuses need to consider a lot of factors when addressing student-body passion for sustainability.