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As we make sure we are staying on top of everything we need to do day to day, it may be easy to overlook the future and what it may hold. But looking ahead to what might be in store when it comes to food is important both as a school nutrition professional and as a consumer. That’s why the May issue of School Nutrition, SNA’s award-winning flagship publication, focuses on critical issues related to genetically modified foods, the process used to compile the USDA Foods Available List, product development and more.
There are many strong and conflicting opinions about GMOs—and a lot of confusion. Get up to speed with what you should know in “Some FAQs on GMOs.”
“If we are to ask our schools to mandate that produce be taken with each lunch and breakfast, and in larger quantities, I wonder what, if any, impact that might have on our nation’s farms and orchards?” writes Doug Davis, SNS, director of Burlington School Food Project, Burlington (Vt.) School District. Read more of his opinion regarding why we should keep the concept of basic capacity on our radar screen in “Considering the Lay of the Land.”
Learn about the rigorous review process used to compile the USDA Foods Available List each year in “The Ultimate Shopping List.”
“From ‘A-ha!’ to ‘Mmmmmm, Mmmmmm’” takes a look at how manufacturers serving the school segment are mastering the art and science of new product development within the constraints of K-12 foodservice challenges and opportunities. Bonus Web Content: The online-exclusive content for this article offers additional details about the timeline challenges of making a new product available to the school market, as well as an additional example of a manufacturer’s steps from concept to plate.
The same way that SNA members rally to meet the ever-changing challenges presented to school meal operators, participants, attendees and staff who took part in SNA’s Legislative Annual Conference in March rallied to meet unexpected weather-related challenges. Review memorable conference moments in “LAC 2014: From the Highs to the Snows.”
Got yogurt, fruit and grains? Then you’re on your way to offering healthy, tasty parfaits that your students can’t resist! “Parfait Perfection” showcases some different ways that you can capitalize on the popularity of parfaits by prepping and serving them in your school nutrition operation. Bonus Web Content: Don’t miss additional parfait recipes, supplemental tips from one of the operators interviewed for this article and some ideas for holiday parfaits.