Solving the Carryout Dilemma of COVID-19

Changing the model for school meal service means many baggies, containers, wrappings and other resources.

“How soon can you mobilize?”

Molly Brandt, director of Nutrition Services for Adams 12 Five Star Schools in Thornton, Colo., will never forget this query from her superintendent on March 14, 2020. Her answer? Within three days, Brandt and her team had to reconfigure how the district’s 47 kitchens would serve school meals at a volume that typically averaged 20,000 meals every day. “As soon as the pandemic hit, the first thing we had to do was completely change our service model from indoor seated service with a serving line to grab-and-go drive-thru outdoor service,” she recalls...

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