Independent and multi-unit restaurants are pitching in to help improve the availability of healthful food in school foodservice. To learn and share strategies about how to improve school food, operators from a variety of segments within the foodservice industry came together this week in Texas for the “Healthy Flavors, Healthy Kids” summit at the Culinary Institute of America’s San Antonio campus. “It’s going to take all of us to address this problem,” ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?