TITLE

Partnership Places New Items on School Lunch Menu

PUB. DATE
February 2008
SOURCE
FoodService Director;2/15/2008, Vol. 21 Issue 2, p19
SOURCE TYPE
Trade Publication
DOC. TYPE
Article
ABSTRACT
The article reports that a new partnership between the Art Institute of Washington and Falls Church City Public Schools In Falls Church, Virginia, has allowed students from both institutions to place new items on the menu. Once every quarter, the students at George Mason High School will sample meals that have been prepared by students at the Art Institute. They will then vote on the meals and those with a high score will be added to the school lunch menu.
ACCESSION #
29439272

 

Related Articles

  • PLUS SHIFT TO PREPARED FOODS: Branding, a la carte sales help Tenn. district build revenue. Bond, Marian // FoodService Director;07/15/2000, Vol. 13 Issue 7, p50 

    Reports on the changes in foodservice management in Nashville-Davidson County Metropolitan Public Schools in Tennessee. Factors considered in implementing the changes; Menu options at the high school levels; Way of offsetting labor shortages in the district.

  • Districts Taking Healthy Strides.  // FoodService Director;6/15/2004, Vol. 17 Issue 6, p34 

    Discusses the progress that school cafeterias are making in offering nutritious foods to students in the U.S. Percentage of school meals that are served a la carte; Healthy foods that are offered by the Washington County public schools; Information on the strategies implemented by some...

  • Breakfast Sales Triple: Oklahoma school district targets meals-to-go.  // FoodService Director;08/15/99, Vol. 12 Issue 8, p48 

    Reports that Broken Arrow Public Schools in Oklahoma is devising ways to help food service keep pace with fast-moving students. Details on the breakfast-on-the-go concept at Childers Middle School and BA Senior High School; Explanations from food service director Marti Renz; Food options offered...

  • Daily participation rate jumps by 30%.  // FoodService Director;04/15/99, Vol. 12 Issue 4, p6 

    Looks at the report of Fargo Public School District in North Dakota, about the increase in its school meal participation rate. Advantages of the Team Nutrition groups; Comments from the food service director of the district; Role of the Nutrition Committee.

  • St. Louis Schools Choose Chartwells/Thompson.  // Food Management;Aug2008, Vol. 43 Issue 8, p16 

    The article reports on the termination of a foodservice contract between Saint Louis Public Schools and Aramark in Missouri. Saint Louis Public Schools has turned management of the district's food and nutrition program over to Chartwells School Services and Thompson Hospitality Services. It is...

  • A New Machine Age. Sackin, Barry // Food Management;Nov2008, Vol. 43 Issue 11, p20 

    The article focuses on the vending program which serves as an extension for foodservices at Denver Public Schools (DPS) in the U.S. Being profitably managed by the foodservice department, all of the products vended in the campus conform with the minimum nutritional standards while the vended...

  • Savvy in Seminole.  // Food Management;Feb2005, Vol. 40 Issue 2, p44 

    The article focuses on Seminole County Public Schools in Florida, where Director of Foodservices Daniel Andrews has refined school foodservice to an art form. With creative, successful practices in management, menus, technology and training, he has instituted the level of efficiency and team...

  • Class act. Kazim, Leyla // Caterer (2055-7817);03/13/2015, p40 

    The article discusses collaboration between food services provider Sodexo and London, England-based Lady Eleanor Holies School. Topics explored include the event catering assistance offered by Sodexo to the school, remarks from Sodexo business development director Tim Cooper regarding the menus...

  • Bertrand Weber. MAXWELL, LESLI A. // Education Week;3/5/2014, Vol. 33 Issue 23, pS8 

    The article profiles Bertrand Weber, director of culinary and nutrition services for Minneapolis Public Schools in Minnesota. It notes that under Weber's leadership, prepackaged meals have been replaced with meals made with locally sourced fruit, vegetables, and meats. Other topics covered...

Share

Read the Article

Courtesy of VIRGINIA BEACH PUBLIC LIBRARY AND SYSTEM

Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics