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Today on Inside School Food. we’re talking kitchen equipment—What do we have? What do we need? And how can we go on doing without under new meal-pattern requirements that call for more—and more perishable—produce, that staff need to safely store, prepare, portion, and serve? Jessica Donze Black of the Pew Safe and Healthful Kids’ Food Project and Jon Dickl of Knox County, TN Public Schools discuss widespread infrastructure deficits in school districts coast to coast, and what steps you can take to fund capital improvements while making the most of what you’ve already got. This program was sponsored by Fairway Market.
–Jessica Donze Black on Inside School Food
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
By Heritage Radio Network4.4
77 ratings
Today on Inside School Food. we’re talking kitchen equipment—What do we have? What do we need? And how can we go on doing without under new meal-pattern requirements that call for more—and more perishable—produce, that staff need to safely store, prepare, portion, and serve? Jessica Donze Black of the Pew Safe and Healthful Kids’ Food Project and Jon Dickl of Knox County, TN Public Schools discuss widespread infrastructure deficits in school districts coast to coast, and what steps you can take to fund capital improvements while making the most of what you’ve already got. This program was sponsored by Fairway Market.
–Jessica Donze Black on Inside School Food
See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

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