March/April 2026 Issue

Balancing student needs, regulations and budgets while staying practical and positive isn’t easy—but somehow, you and other school foodservice teams across the country are finding ways of making it all work. It usually comes down to creativity, fresh ideas and strong support, not to mention a sense of pragmaticism. This month, we’re discussing everything from political advocacy to sustainability inspiration, all with the goal of helping you have an easier time achieving that daily success. So, log into your SNA account and take a look at our coverage found in the March/April 2026 edition of School Nutrition. Here’s what you’ll find:

• Your Best Advocate: You: Get an in-depth look at SNA’s 2026 Position Paper outlining priorities for Congress and streamlining the Association’s advocacy priorities for the year ahead.
• Smarter Strategies to Cut Cafeteria Waste: Avoid the frustration of food waste with approaches that help you forecast better and take advantage of student feedback, so you can maximize every dollar and every menu item.
• The Practical Side of Sustainable School Meals: A successful school foodservice program is one that consistently works every day—staying within budget, meeting nutrition standards and satisfying young customers.
• Farm to School: A Check-In on What’s Working (and What’s Next): Seasonal menus, distributor relationships, volume demands, bid rules…there’s a lot that goes into Farm to Table. But even when it isn’t simple, it can still be successful.
• Food Focus: Going Green! (With Plant-Based Eating): Plant-based meals introduce young eaters to all kinds of vegetables, whole grains, beans and alternate protein sources.