Serving milk in bulk instead of single-serve containers eliminates a top source of school food waste

Initiative Helps K–12 Schools Transition From Serving Students Heat-and-Serve Meals to Fresher, Healthier Scratch-Cooked Meals

$4.8 million in total awarded to eight groups of local partners

Paid seven-week program offers entry point to a career in healthy, scratch-cooked school food

Application period opens November 27th

Program serves as entry point for a career in K–12 school food

Serving Milk in Bulk Instead of Single-Serve Containers Eliminates a Top Source of School Food Waste

Developing the next generation of diverse school food leaders

The first evaluation platform to support scratch cooking in school meals

John Turenne, a nationally recognized pioneer in sustainable food is joining forces with Connecticut's manchecter Community College to offer a cutting-edge degree program in sustainable food-service management.

John Turenne, Founder and President of Sustainable Food Systems speaks at Foodservice Society Consultants International (FCSI) event this month

Well-known professionals in the sustainable food movement collaborate on a panel discussion at The International Association of Culinary Professionals Regional Conference (IACP) New York City Regional Conference

John Turenne, President and Founder of Sustainable Food Systems LLC will share his knowledge of implementing sustainable food programs at the institutional level.

Healthy School Lunch is on Everyone's Mind and Everyone's Plate