Thanks to a partnership with America’s dairy farm families, we’ve added another week of cold lunch meals to our FREE COVID-19 menu.

SNA members recently elected its incoming leaders, including Lori Adkins as vice president.

To help schools in the event of closing, NutriStudents K-12 is making publicly available – free to all – a COVID-19 Emergency Menu.

Simple spices make this Asian Baked Pork recipe simple to prepare and delicious to eat.

Summer will be here soon. Help minimize hunger for low-income kids by participating in the Summer Food Service Program or the Seamless Summer Option.

School gardens have become great hands-on learning labs for many schools today. If you're considering one, here's some help to get you started.

The tools in our Toolbox have been updated, with some now available on the Google platform.

NutriStudents K-12 is thrilled to welcome Rebekah Harvell to our team as an executive assistant.

National CACFP Week helps raise awareness of how the USDA's Child and Adult Care Food Program (CACFP) works to combat hunger by bringing healthy foods to children in child care centers, homes, and after-school programs as well as adults in day care.

Are students growing tired of your standard chicken recipes? Try our Chicken Fajita Spaghetti! Get the free recipes and accompanying reports now.

Join schools across the country in marking National School Breakfast Week 2020 (#NSBW20).

As we mentioned on our blog recently, our 7-day menus have many exclusive entrees you won't find on our 4-day or 5-day menus. The Beef Breakfast Skillet is one example of the breakfast-for-lunch recipes you'll find on the 7-day menu.

If your school/district administrators will be attending the National Conference on Education, encourage them to stop by booth 840 or to email Amanda Craig at amanda@NutriStudentsK-12.com to schedule an appointment.

Many districts in central Minnesota have found help running efficient, USDA-compliant foodservice programs through Sourcewell, a cooperative purchasing organization serving over 50,000 nonprofit and public agency members nationally.

Asian flavors have grown in popularity in American culture and restaurants. Chicken Satay, similar to the recipe on NutriStudents K-12 weeks 10 and 30, is simply grilled meat (generally skewered) with a flavorful sauce.

Districts belonging to the South Central Service Cooperative have reported greater ease in operating their foodservice programs this year thanks to the co-op's partnership with NutriStudents K-12.

A traditional Vietnamese noodle soup, Pho may seem a little adventurous for some but it's really a dish comprised of everyday ingredients that students love. Give it a try!

NutriStudents K-12 gives scholars with food allergies delicious options at mealtimes with our special menu that eliminates seven of the most common allergens: dairy, gluten, soy, eggs, fish/shellfish, tree nuts and peanuts.

Share tables are an excellent way for child nutrition programs to reduce food waste and help hungry kids get their fill.

Recognize the most food-centered holiday on the U.S. calendar with a special Thanksgiving-themed lunch! We've created a menu day comprised of traditional dishes, and, of course, provided recipes and reports to make it easy to treat your students.

Stop by our booth at a fall trade show to learn about our fall promotion offering over 50% off our set up fee and to enter to win a one-year subscription for free!

Sloppy Joe Mac, featured on NutriStudents K-12 menu week 20, takes a fresh twist on a student favorite by swapping out the WG component.

Shelly Miller, director of client relations, has been visiting schools this fall to help everyone make the most of the NutriStudents K-12 system and keep things running smoothly.

Promising #MenuFreedom for CACFP programs, we've launched a library of 30 weeks of USDA-compliant lunch menus for child and adult care programs.