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.
Carolyn Villa is a District Manager for Boulder Valley School District’s School Food Project, a former restaurant owner and rural school district Food Services Director.
Carolyn Villa is a District Manager for Boulder Valley School District’s School Food Project, a former restaurant owner and rural school district Food Services Director.
Carolyn Villa joined BVSD as a District Manager in 2018. Prior to BVSD, Carolyn spent seven years as the Food Services Director for a rural school district in Southern Colorado. She is a former restaurant owner and operator, and has over 20 years’ experience in the food industry. Carolyn was drawn to BVSD and the Chef Ann Foundation because of their well-known commitment to creating nutritious, high quality meals for students while utilizing local resources and supporting local farmers.
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