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.
Benjamin Franklin Elementary School in Glendale, California, struggles with many of the same challenges faced by schools across the country. One in particular is the waste produced from student meals. State mandates and parental expectations surrounding sustainability are putting pressure on school districts to look for environmentally friendly options to combat the amount of organic and solid...
