Potatoes are the perfect ingredient for operators looking to refresh menus. They can stand alone as the base or quietly reinforce a menu’s nutrition goals while carrying other vegetables, proteins and grains along with them. In short: Potatoes don’t just belong on the tray—they can even elevate it.
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Dessert in the cafeteria has always been about joy—from the nostalgia of that little ice cream cup to the excitement of trying a new recipe today, a sweet treat to finish up the meal can make school lunch extra special.
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Food fusions—such as naan bread pizza, Mexican lasagna, kimchi hotdogs and more—are the perfect way to add inventive international flavor combos to your menu, celebrate your students’ different cultural backgrounds and satisfy adventurous and pickier eaters alike by mixing familiar foods with bold new flavors.
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Wraps make it easy to offer a complete, satisfying meal that can be eaten with minimal fuss. From boosting participation to easing production logistics, wraps are more than just a handheld trend. They’re a practical and (mostly) student-approved way to serve up balanced meals.
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Savory and sweet flavors are distinctly different taste experiences—so distinctive, you might think that they can’t possibly work together effectively, and yet they do. While savory and sweet have contrasting flavor properties, their very differences are also complementary, each enhancing the characteristics of the other.
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From cheddar to Parmesan to moose milk—with a 4,000-year history and universal popularity—there’s a whole world of cheese to explore.
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Incorporating Indigenous foods into school meals is more than just an opportunity to introduce students to a different type of cuisine—it’s a pathway to understanding culture and history.
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One of the most enduring comfort foods that transcends cultures, pasta offers your cafeteria an exciting opportunity for all kinds of creativity that will appeal to even the kids who are more reluctant to try new things. Use it as a base for all kinds of nutritious meals from a wide variety of cuisines that meet a range of dietary needs.
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When we think of breakfast, we immediately look to our go-to staples: milk, orange juice, cereal, toast, eggs, waffles, sausage and bacon. However, more and more K-12 schools are beginning to embrace a worldly approach to their breakfast offerings, introducing students to a variety of international cuisines. And that’s also important.
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Explore the vibrant world of leafy greens, from the nutrient-packed goodness of spinach to the earthy richness of chard and the variety found in every leaf in between.
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