NSLP
Plan for 21-22 Now!
SY20/21 was crazy. Changing USDA waivers, social distancing guidelines, safety protocols, distance and hybrid learning and eating. We know you’re exhausted and looking forward to
May 17, 2021
NSLP
CDC Offers Food Allergies Toolkit
According to the Centers for Disease Control and Prevention (CDC), about 1 in 13 children have a food allergy. That’s about 8 percent of children
May 17, 2021
NSLP
Be ready for anything this fall
Do you have any idea what your foodservice program might entail in the fall? Many FSDs are playing through multiple scenarios, not knowing which will
May 26, 2020
7-Day Menu is Treasure Trove of Entrees
Those of you running 4-day and 5-day programs, we want to let you in on a secret. Did you know you can find new entrees
January 8, 2020
Commodities
Make This: Beef Pho
A traditional Vietnamese noodle soup, Pho may seem a little adventurous for some but it’s really a dish comprised of everyday ingredients that students love.
November 17, 2019
NSLP
Make This: Curry Gravy Meatballs
Our Curry Gravy Meatball recipe has been a long-time favorite entree of both students and foodservice staff. It’s easy to prepare and pairs well with
September 11, 2019
NSLP
Make This: Cuban Sandwich
Trendy Cuban Sandwiches aren’t limited to restaurant menus. Now you can add it to your NSLP school lunch menus! It’s included on week 28 of
August 14, 2019
NSLP
Make This: Italian Chicken Pasta
Our Italian Chicken Pasta entree combines multiple USDA Foods and rich red sauce topped with mozzarella cheese. Our recipe specifies whole grain pasta. If your
May 8, 2019
CACFP
Don’t Sacrifice Control or Revenues to an FSMC
Foodservice directors are stretched thin by their expanding responsibilities and others’ high expectations for their school nutrition programs. Facing declining participation and revenues, increasing costs
May 15, 2018
CACFP
Farm-to-School enhances school food, learning
Fresher foods taste better. Less processed foods yield a higher nutritional value. Buying from nearby producers supports the local economy. Introducing youth to fresh, minimally processed
September 14, 2017