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Uncategorized | January 23, 2025 LTI was honored to be a part of SchoolNutrition Association’s (SNA) SchoolNutrition Industry Conference in Phoenix January 19-21, 2025.
Projects | November 17, 2024 With the guidance of schoolnutrition director, Kokeeta Wilder, the district chose LTI to lead the cafeteria renovation within the oldest high school in the Fayette County public school system.
“In high schools, meal participation is really hard because these kids don’t even come alive until about 9 a.m. that’s a hard thing to do,” said Susan Nelson, Director of SchoolNutrition at Baldwin County Board of Education. and to force feed them at 7:30 a.m.—that’s
“We’re proud to team up with Amazon Studios and Jon & Vinny’s to help schoolnutrition teams ease the burden felt by families in the Los Angeles region by providing meals for kids while schools are closed.”
What’s keeping schoolnutrition as part of the school conversation and planning? School Community Partnerships! The partnership and working operations for success in our school foodservice departments depend on the people who work, operate, and plan together in the school.
In bustling K-12 buildings around the country, cafeteria staff are facing situations like overseeing two computers simultaneously or managing more than one food line at once. At the core of these difficulties lies the increasing problem of cafeteria staffing shortages.
Short lunch periods and hundreds of hungry students descending on the cafeteria at once can create chaos. So, how can you make school lunch lines faster? Here are LTI’s top five tips for solving the problem of bottlenecks and long lines in K-12 cafeterias. Enhance your existing serving equipment.
Introducing a salad bar in your school’s cafeteria is essential for students’ health and well-being. As a school foodservice professional, you have the unique opportunity to promote nutritious eating habits that can last a lifetime. When the fruits and veggies are on [the Cambro salad bar], they look amazing.
The documentary, filmed at LTI’s facility and Jonesboro High School in Georgia, highlights the innovative solutions LTI brings to schoolcafeterias. LTI’s commitment to enhancing schoolnutrition and cafeteria infrastructure is a focal point of the documentary.
Last month, the SchoolNutrition Association (SNA) introduced Chris Derico , SNS, as the association ’s president for the 2023-24 school year. Chris Derico is also the Child Nutrition Director for Barbour County Schools in Philippi, West Virginia.
Some of my best friends are schoolnutrition professionals. On any ordinary Labor Day, I would salute their hard work, post a few photos of colorful school meals, and move on. I n my opinion, the only things that we should be saying to schoolnutrition professionals this September are thank you and what can I do to help?
Is it possible that this school year is worse for school meal programs than last year? Talk to a few schoolnutrition heroes and the answer is a resounding YES. First, the good news: All students K-12 in US schools can receive meals at no cost during SY 2021-2022. A simple thanks can also do wonders.
This blog post is going to be a bit more personal than recent interviews with schoolnutrition professionals that I have been sharing. It is about hope after social isolation, friendship that thrives in a pandemic, and the heroic efforts of schoolnutrition heroes in Maine, Montana and every other state.
Salad bars have been a staple in schoolcafeterias for decades and after a brief hiatus during the pandemic, we’re delighted to say salad bars are back ! Many schools are afforded the opportunity to receive a grant in order to implement salad bars stocked with fruits and veggies for their meal programs.
The SchoolNutrition Foundation (SNF) , the charitable arm of the non-profit SchoolNutrition Association (SNA) , late last month announced winners of its 2023 Equipment Grant Program. Five schoolnutrition professionals are being awarded grants for their school meal programs.
What they need is support and funding for programs like universal school meals, farm to school, nutrition education, scratch cooking, culinary training, and waste reduction rather than new restrictions that make it harder to do the jobs they love.
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