One school nutrition director’s reflections from the 24th Global Child Nutrition Forum held in Osaka, Japan.
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Social media defines all kinds of trends—including those related to food. Here’s how to stay on top of today’s biggest food and flavor trends, bring the next viral recipe into the cafeteria and appeal to what’s trending with your Gen Z and Gen Alpha students.
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We asked expert trend-watchers to identify the top flavor opportunities that are currently connecting with the younger members of Gen Z and the older kids in Gen Alpha and a few to keep an eye on for the future.
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School nutrition leaders who lean into the latest marketing trends have a unique opportunity to tell their stories in ways that connect with students, family and the community. Let’s dive into the current top marketing trends, plus how SNA’s Made With School Lunch campaign can take your marketing to the next level.
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Community is about something simple and very much human: people coming together. And in a world that can often push the importance of individuality, remembering the power of community feels more essential than ever.
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By gathering input from students, parents and staff, Prince William County Schools is finding new ways to make meals even more meaningful. Their approach shows how simple feedback can turn good menus into great ones.
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Over the past couple of years, we’ve highlighted moments, big and small, that remind us just how much school nutrition programs mean to the communities they serve, from stepping up in the wake of natural disasters to inviting students to shape their own menus. Taken together, these stories show how school meals provide so much more than just what’s on the tray.
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2025-26 SNA President Stephanie Dillard didn’t plan on a career in school nutrition—but every unexpected turn opened a new door to leadership, and now she is ready to help others grow, get involved and realize their own potential.
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Learn about space food with NASA’s annual HUNCH Culinary Challenge—a food science and culinary competition for high school student chefs to cook “out of this world” food, with the winning dish produced for astronauts aboard the International Space Station (ISS).
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SNA’s 2024-25 membership award winners exemplify what it means to serve with heart, resilience and passion. But what keeps them going? What makes the long hours, the navigation of changes and the challenges all worth it? We may know what they do “on paper,” but this year, we’re asking a deeper question: What’s their why?
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