Describes the concept of the universal school lunch program -- enlargement of the current scope of food services to include all school age children. (JF)

The speaker describes the fast food operation he has implemented in his school district. The program has increased the number of lunches served, reduced costs to the students, eliminated waste, shows a surplus, and meets federal standards for Type A lunches. The program features special sandwiches, milkshakes, and fries. (IRT)

Fairfax County Public Schools, Virginia, runs a food service operation responsible for serving 100,000 student lunches at 179 school locations each day. In addition, meals are provided by contractual agreement to day care centers and private schools. The budget process is explained and illustrated with a chart. (MLF)

An enterprising food service director has introduced student taste test panels and they have had great impact on the district's lunch program. (Author)

Attempts to dispel myths about the U.S.D.A. Commodity program. (JF)

The consolidation of the key electric processing equipment from six kitchens into one central facility serving 14 schools has proven a successful step. It cuts down on time, labor, and costs, and at the same time allows for greater control throughout the entire system. (Author)

Describes a flexible foodservice program that provides both a Type A lunch or Type A lunch components a la carte. (JF)

Attempts to dispel myths about the U.S.D.A. Commodity program. (JF)

Designed to meet the needs of children who have no other means of receiving nutritious meals during the summer months, the summer food program operates out of schools, churches, playgrounds, parks--facilities which can demonstrate that they have the capability to serve wholesome meals and snacks to children in needy areas. (Author/NQ)

Open-campus policies can devastate school lunch programs. Some school systems compete with fast-food outlets by offering similar menus; others hire private contractors to construct mall-like food courts. Several Colorado and California school districts have devised innovative programs to halt lunchtime flight without sacrificing nutrition. A…

With Michigan's public school districts facing a decline in per-pupil funding, more districts are contracting out for at least one of the three major school support services--food, custodial and transportation--than ever before. This year's survey of school districts found that 44.6 percent of all Michigan school districts contract out for at…

The goal of the Offer Versus Serve (OVS) option in the Healthy School Meals Initiative is to minimize plate waste and to encourage more food choices in school meal programs. This manual was designed for child nutrition programs as a tool in helping them meet the Healthy School Meals Initiative, in particular to assist them in identifying a…