School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.
Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.
We don’t need to tell you: COVID-19 has drastically changed the school food world. We’re here to help, whenever you’re ready.
Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.
Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.
Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.
Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!
This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.
School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.
Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.
We don’t need to tell you: COVID-19 has drastically changed the school food world. We’re here to help, whenever you’re ready.
Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.
Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.
Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.
Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!
This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.
Evaluation is a key part of expansion and change in food service programs. Confirmed by research, breakfast improves student performance, attendance, and reducing tardiness and disciplinary problems.
Evaluation is a key part of expansion and change in food service programs. Confirmed by research, breakfast improves student performance, attendance, and reducing tardiness and disciplinary problems.
Tracking relevant statistics is useful in garnering continued support for your program. As we’ve discussed throughout, since breakfast requires more support from school-based administration than lunch, tracking the data that is pertinent to them, like shifts in tardiness or nurses visits is a good way to garner continued support. Here is a breakfast program evaluation guide from the USDA.
Evaluation also presents the opportunity to measure your progress and set new goals for the future. If you piloted breakfast in one school to create a training ground, you will have gathered valuable information to continue your expansion.
Here are all of the tools and resources from this section in one convenient place.
Here are all of the tools and resources from this section in one convenient place.
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