School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.
Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.
Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.
Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.
Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.
Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!
This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.
Through our grant programs, we award special funding to schools that are committed to making real, positive changes to their food programs.
School food has become increasingly more processed and less healthy. With the right knowledge and tools, schools can transform their kitchens and lunchrooms to support student health, wellbeing, and academic success.
Recipes and menus are the heart of school food change. These recipes have been developed by school food professionals, kid-tested, and perfected in school kitchens.
Management is a general term for: fiscal management, human resources, facilities, assessment, and wellness policies. In order for a district’s food service department to be successful, the director has to be adept in a vast array of subjects.
Procurement is one of the most complex processes within food service departments. In the event of shifting a program from using processed, ready-to-heat foods to scratch cooked recipes, many processes change.
Marketing in food service ranges from finding local sponsors, to creating a brand and promotional materials, to hosting Junior Chef competitions, to engaging students in cooking and menu design.
Lunchroom education activities engage students with food-focused learning opportunities. Explore the wide world of fun food programs!
This section is dedicated to the “Big Ideas” - areas we think make a huge impact and will play a large role in the future of school food.
Through our grant programs, we award special funding to schools that are committed to making real, positive changes to their food programs.
Adam Russo is the Director of the award-winning Office of School Food and Nutrition Services for Prince William County Public Schools in Northern Virginia.
Adam Russo is the Director of the award-winning Office of School Food and Nutrition Services for Prince William County Public Schools in Northern Virginia.
Adam transitioned from owning and operating restaurants to school nutrition 7 years ago. He believes in bringing the same exceptional guest experience, quality and scratch cookery to school kitchens that were so successful in private enterprise. Each year, Adam spends time in all 101 schools and centers, tweaking processes to further increase efficiency and excellence, while highlighting the efforts of the Department’s 1,000 employees. Over the past three years, the program’s streamlined operations have caught the eye of experts around the country, who have featured Adam in several publications, most recently Foodservice Director Magazine’s Operation of the Year. He says the only thing better than serving nutritious food to the future, is being the cheerleader for the Department and bragging about the people who do all the hard work.
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