Commodity Processing: Making the Most of Your USDA Foods Entitlement
As a school foodservice director, you have options for spending your USDA Foods entitlement dollars, including direct delivery of USDA Foods, the USDA Department of Defense Fresh Fruits and
Food Safety in School Kitchens: Hidden Risks, Common Mistakes, and How to Prevent Them
School nutrition programs serve millions of meals every day. Caregivers trust that meals are safe and prepared with care. And while school nutrition professionals work hard to meet state and
Produce Safety: From Farm to Tray—Ensuring Freshness and Trust in School Meals
Each tray of crisp apples and leafy greens tells a quiet story of farmers, drivers, and cafeteria teams working together to bring safe, fresh food to
SproutCNP Cofounder Chef Cyndie Story Presents at FNCE® 2025
SproutCNP cofounder Chef Cyndie Story, PhD, RDN, SNS, (on the right) presented at the Food & Nutrition Conference & Expo (FNCE®) 2025, held October 11–14 in Nashville, Tennessee.
Inclusive School Kitchens: Breaking Language Barriers
Walk into almost any school kitchen in America and you’ll hear sizzling pans, rushing water, clattering trays, and often, multiple languages spoken at once. School nutrition
Food Safety: Beyond Compliance to Confidence
Food safety is at the heart of school nutrition. Every day, millions of students rely on their cafeterias for safe, nourishing meals. While policies, procedures, and
Distributing, Analyzing, and Acting on Survey Results
In the final post of our customer satisfaction survey series, we shift from design to using the survey results for impact. You’ve identified your audience, crafted
Designing a School Nutrition Customer Satisfaction Survey
Learn how to design effective school nutrition surveys that get results. Tips on question types, formatting, audience targeting, and avoiding common mistakes.
Why Customer Satisfaction Matters in School Nutrition
Customer satisfaction surveys are a powerful tool that is often underutilized in school nutrition. However, while working to balance nutrition guidelines, student preferences, tight budgets, and