FSD’s 2024 State of K-12 Foodservice Report
Labor challenges, rising costs and more await school nutrition operators this fall as they welcome the new school year. Despite all these obstacles, however, school nutrition operators are facing the new year head on, thinking creatively to overcome any barriers that stand in their way of serving students.
Scroll below for FoodService Director’s fifth-annual State of K-12 Foodservice report, which includes tips and tricks from K-12 operators across the U.S. on how they plan to make this school year the best one yet.
Methodology and key insights
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Indiana’s New Albany-Floyd County school district hired a full-time chef responsible for training kitchen staff as they made the shift away from pre-packaged foods.
Foodservice directors are working with local partners to enhance menu development, sustainability efforts and programming.
School nutrition operators will continue to embrace change this school year as they face new regulations and rising costs.
Chicken is the protein that's most popular in school cafeteria's, according to FSD's annual State of K-12 survey. And the flavors students are craving these days go way beyond chicken nuggets.
“You have to be thinking about next week, or you have to be thinking about three days from now. Because, if we’re making scratch lasagna on Thursday, you should probably be making your marinara by Monday or Tuesday.”
