Controlling Choices

Ramsey, Lindsey
December 2007
FoodService Director;12/15/2007, Vol. 20 Issue 12, p32
Trade Publication
This article focuses on the pick-and-assemble option being used at the Dallas Independent School District, which serves 160,000 students at several campuses in the U.S. With this option, students can pick from two to four protein options, various vegetables and fruit toppings along with condiments, all of which are served on a bed of mixed greens. Each salad is currently served as an à la carte dish for $3. Executive Director of Food and Nutrition Services Dora Rivas says the pilot program has been so successful.


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