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.
Janice is a true innovator and leader in school
foodservice from a smaller school district of 2,760 students
and is representative of the majority of school districts in the
U.S.
Janice is a true innovator and leader in school
foodservice from a smaller school district of 2,760 students
and is representative of the majority of school districts in the
U.S.
She graduated from Purdue University with a BS in Nutrition and is a Registered Dietitian with a MEd. in Nutrition Education, Framingham State University. She has led the State of MA as SNA President and collaborates with school nutrition professionals and industry partners from across the nation.
She is experienced as a food service director in colleges, and medical centers, and has worked for the past sixteen years in the K-12 sector. Her passion is focused on training cooking strategies in schools, offering plant based nutrition, and providing exciting global menu concepts, which include locally sourced foods, enhancing flavor and vivid taste experiences. She maintains a belief that the intersect between great food, student preferences and nutrition guidelines is achievable. Janice has developed numerous promotional programs that engage students to embrace healthy food choices. Her career remains focused on her passion for whole foods, integrative nutrition, culinary nutrition and education and sustainable agriculture. Janice is also an active trainer with the Institute of Child Nutrition and participates as a member of the Culinary Institute K-12 Healthy Kids Collaborative, the School Nutrition Association of MA and at the national level.
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