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School Sodium Limits Offer Flexibility
Now is a good time to review your menu and find ways to reduce sodium content by using more fresh items, herbs and spices.
Making a Case for Other Dayparts in K-12
Data shows there’s plenty of room to expand beyond lunch in school foodservice. Here are 7 steps to help you do just that.
Plant-Based Foods that Are Ripe for Risk
Avoid harboring Salmonella, E. Coli and other foodborne illnesses in raw tomatoes, leafy greens and more.
Shaking Up School Food Standards
The USDA gives schools more flexibility on rules pertaining to sodium, milk and bread.
Fueling Great—Keeping Athletes Energized
Sports Fueling Stations Help Colleges and Universities Protect the Health and Nutrition of Student Athletes.
School Gardens Get Growing
The plants students tend sprout knowledge about what it takes to bring meals to the table.
Data Helps Schools Strengthen Summer Feeding Services
Crunching the numbers paves a path to success for on-site and off-site summer food programs.
School Foodservice Labor Tweaks Really Add Up
It’s the little things—streamlining orders, reducing prep work, cutting waste—that have a big impact on your bottom line.
Feeding Campers? Don’t Take a Vacation from Food Safety
Whether you’re in the wilderness or at a summer retreat, food handlers must use best practices to avoid foodborne illness.