The School Nutrition Foundation recently issued a report titled “Life Cycle Environmental and Cost Analysis of Disposable and Reusable Ware in School Cafeteria” to address the cost and environmental impacts of having reusable ware, disposable ware or a combination of the two in school nutrition programs.
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If mystery meat and soggy tater tots were school lunch staples when you were a child, you didn’t attend the Unquowa School in Fairfield, Conn. The Unquowa School places a strong emphasis on nutrition and delicious cuisine. That might not be typical for a school, but Unquowa is anything but typical.
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With the economic downturn, there has been a significant increase in the reliance on government-funded school breakfast and lunch programs. This increase in the number of meals being produced on a daily basis means more parents are relying on the schools to provide students with healthy meals
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Preparing a consistent meal from day to day is no easy task. Foodservice professionals across the nation are faced with the same challenge of making a wide variety of food. In order to meet this challenge, more and more facilities are turning to combi ovens to help them accomplish their daily tasks.
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When building, remodeling or replacing kitchen equipment, it’s vital to customers that the project stays on schedule. Although keeping abreast of equipment regulations is a challenge, there are commonly occurring violations that can be prevented.
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Combi ovens are one of the most versatile pieces of foodservice equipment you’ll find in a K-12 kitchen. The barcode scanner makes cooking in a combi oven a snap.
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Telling children to eat their vegetables might work at home, but it takes a different approach to ensure kindergarten through 12th-grade students are eating healthy at school.
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