K-12 kitchens face challenges both in terms of time and resources. Obtaining and retaining the best possible employees factors into the efficiency of day-to-day operations, which can detract focus from menu planning and food preparation — particularly for from-scratch items.
The number and size of K-12 kitchens focused on from-scatch cooking varies across the U.S., with some smaller, independently operated spaces citing more flexibility over their menus than larger schools whose production volume can match that of medium-sized chain restaurants.
A growing number of K-12 schools are incorporating farm-to-school programs and more fresh food into their students’ daily meals. This is important since the food students eat impacts more than their physical well-being. Healthier meals have been shown to improve academic performance.
