Best Practices 02 PILLAR
CONTINUED
CHICAGO PUBLIC SCHOOLS
DISTRICT HIGHLIGHT:
IN THE NEWS:
CPS experiments with scratch cooking at more schools
story quote:
“When I took over, I wanted to bring back more cooking from scratch, [but] You can’t do it all at once, because you have to make sure you have the right equipment, staffing and training to do it properly.” “On the menu: Juicy burgers, on soft, whole-grain enriched buns with real tomato, Romaine lettuce and caramelized onions. Plus, tilapia filets, baked chicken legs and hand-breaded chicken nuggets, tenders and patties.”
*Credit: Full story originally featured on Axios Chicago
CLICK HERE to read the full story
DISTRICT HIGHLIGHT:
IN THE NEWS:
Why Dallas ISD isn’t afraid to try new things
story quote:
“Rosenberger is perhaps most excited about a shelf-stable milk pilot the team rolled out last January across nine elementary schools selected for their demographic diversity. Housed in recyclable juice box-like cartons, the milk is pasteurized at ultra- high temperatures to destroy bacteria and lengthen shelf life.” “I’ve been doing this 30 years, and I’m not sure I can recall any single change I’ve made that gets basically a 10% increase in participation,” Rosenberger says. “It was just remarkable.”
*Credit: Full story originally featured in Foodservice Director
CLICK HERE to read the full story
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Best Practices
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