Skip to main content
You are here

Education

Schools get flexibility on sodium for 2017-18 year
Now is a good time to review your menu and find ways to reduce sodium content by using more fresh items, herbs and spices.
Adding breakfast or lunch to education foodservice
Data shows there’s plenty of room to expand beyond lunch in school foodservice. Here are 7 steps to help you do just that.
Avoid foodborne illnesses in cut fruits, raw tomatoes, leafy greens and more.
Avoid harboring Salmonella, E. Coli and other foodborne illnesses in raw tomatoes, leafy greens and more.
School food rules will have an impact on sodium, milk and whole-grain foods
The USDA gives schools more flexibility on rules pertaining to sodium, milk and bread.
Sports Fueling Stations Protect the Health and Nutrition of Student Athletes.
Sports Fueling Stations Help Colleges and Universities Protect the Health and Nutrition of Student Athletes.
School garden programs blossom at schools of all types
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.
Whether you’re in the wilderness or at a summer retreat, food handlers must use camp food safety practices to avoid foodborne illness.
Whether you’re in the wilderness or at a summer retreat, food handlers must use best practices to avoid foodborne illness.