For school operators looking to incorporate more fruits and vegetables into student meals, their peers presenting at United Fresh Produce’s FreshStart Conference had some ideas. Here are a few suggestions shared at the event, held this month in Tucson, Ariz.Photograph: Shutterstock
Benita is a senior editor for FoodService Director and covers K-12 foodservice. She has been with the publication since 2016. In her spare time, Benita is an avid restaurant-goer and loves to travel extensively.