We’re halfway through the school year, but the start of a new calendar year in January always brings its own set of excitement about fresh beginnings (for obvious reasons). As you head into 2026, you likely have plenty of personal ambitions on how to improve. But what about your foodservice program? Even if you’re not planning on revolutionizing anything midway through the school year, just having a fresh perspective can give you a renewed sense of motivation and positivity. It never hurts to learn something new, revisit something you misunderstand, or gain new insight into something you haven’t put a lot of thought into.
That’s why we’re dedicating this issue to facts and fresh ideas we think you can use to start the new year strong. You’ll find this valuable insight in our January/February 2026 issue highlighting these topics:
Getting the Facts Straight About School Meals: The average person doesn’t know as much about school meals as they think they do. They remember the school meals they ate as a kid decades ago, or they hear secondhand misinformation. They don’t realize that school meals today are held to high nutritional standards, introduce children to a variety of flavorful and culturally relevant foods, and support a sense of community that’s much bigger than what’s on the lunch tray. Industry leaders give their insight and share why it’s important you help spread the truth about school meals.
Beyond the Carton: The Contribution of Dairy Foods to Nutritious Diets and School Meals: When people think of school lunch, the first thing that might come to mind is a carton of milk. There’s a good reason for that: Milk—and dairy foods in general—are nutritional powerhouses that are cost-effective and kid-friendly. The protein, calcium, and other vitamins and minerals found in dairy serve important purposes in each stage of a child’s physical development, boosting everything from bone and muscle support to brain health.
Clean Labels 101: A Manufacturer’s View: Everyone loves the idea of “clean labels,” but very few of us understand (or at least, agree on) what that entails. A short ingredient list with words you can pronounce? No artificial dyes or preservatives? But these qualifications don’t make a food automatically healthier, and making foods that meet the criteria often dubbed “clean” can be costlier and more complicated than they would initially seem. Still, manufactures recognize the growing interest—and they’re rising to the challenge.
2025 National SNA Award Winners: Where Are They Now?: Last summer’s Annual National Conference included an awards presentation to SNA’s National Director, Manager, Employee and Industry Member of the Year. In the six months since then, these celebrated SNA members have seen how the recognition changed their careers and their perspective on the industry. Plus, they have advice for any other prospective honorees now that nominations for 2026 are being accepted.
Food Focus: One Potato, Two Potato, Three Potatoes…More!: You (and your young customers) wouldn’t be alone in forgetting that potatoes are vegetables. But they are! And these versatile veggies are such an important part of school meals because they work for so many dishes, from loaded baked potatoes to potato casseroles to potato salad. We’re looking at the long history of the potato, all the many varieties you should know, and why you shouldn’t underestimate a potato’s nutritional profile.
Click here to read the full issue.
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