This school year, like last year, brings both new challenges, and new opportunities. With school meals free to all students again this year, and more pre-packaged and processed foods being served to schools due to the pandemic, it’s more important than ever to serve fresh fruits and vegetables, and cooked-from-scratch…
Your Guide to the Let’s Move Salad Bars to Schools Grant Application
By: Emily Miller
Sometimes applying for grants can be a complicated process—from making sure you meet the eligibility criteria to filling out the application. At Let’s Move Salad Bars to Schools, our primary objective is to get the most salad…
By: Beth Collins
Spring is a time of renewal, and in school food service kitchens, I often find that teams are counting down the days before they split for the summer. Before you lose focus in the bright sunshine, carve out some specific time for yourself and your teams to reflect…
An interview with Linda Waters, Food Service Director at Gilmer County Schools, Georgia
Six years ago, food service director extraordinaire, Linda Waters, kicked off her mission to serve up fresh fruits and veggies to Gilmer County Schools in Elijay, Georgia. This was not new territory for Waters, since she’d spent the…
An interview with Misti Figueroa, Food Service Director
When Misti Figueroa made the career switch from restaurant chef to Food Service Director for Cardinal Ritter High School in Indiana, she discovered the lunch menu was, well, “simplistic” at best.
After years of being a professional chef, she felt there were not nearly as…
When Culinary and Nutrition Service Director Bertrand Weber joined Minneapolis Public Schools (MPS) two and a half years ago, implementing a salad bar program was a top priority. The food service model within the district was 100% pre-packed, centrally prepared, and delivered in trays—vegetables included. (Picture soggy green beans and…
