About a third of Whitsons’ revenues comes from the production of meals for the company’s various dining operations and for independent senior dining programs and the consumer market. Otherwise, Whitsons is primarily a K-12 specialist with contracts with over a hundred districts.
The company’s new school nutrition menu program allows managers to plan menus, select menu items from approved recipes, forecast usage to place orders and collect production and other data for future menu planning. The system also generates interactive menu PDFs that can display nutritional and allergen information on school websites.
Whitsons recently launched a new corporate website that includes social media, better communicates its corporate culture and philosophy and provides a forum for information sharing between its associates and the communities it serves.
A plan by Boston public schools to cut costs by reducing the number of menu choices at 40 schools is raising concerns among some parents and food service employees, reports the Boston Globe . The affected schools are those with onsite kitchens that produce and satellite meals to 80 other sites,...
Mar. 17, 2015 |
It's called lazy morning muesli but the ingredients are actually pretty energizing: walnuts, apples, sunflower seeds, yogurt...it sounds like a revved up morning instead in this recipe from California Walnuts....More
Cornell University’s Breakfast of Change initiative is bringing more veggies onto the breakfast scene. This starts with a base called Morning Zhou, a Chinese porridge/brothy soup with jasmine rice that’s cooked with chicken or vegetable stock....More
Choose and combine (or let your guests DIY) pulled chicken, scallions, dried chilies, flaked salmon and more on this savory sweet porridge. This recipe was developed just for FM by the National Honey Board....More
YIELD: 1 serving
1 cup frozen raspberries
1 cup frozen mango pieces
1 cup coconut milk
1 Tbsp. agave nectar
1 Tbsp. flax seeds
1 Tbsp. hemp seeds
1 Tbsp. chia seeds
1. Blend all ingredients together in blender or food processor.
2. Top with desired ingredients, such as whole raspberries, coconut milk and toasted almonds.
Photo and recipe: National Processed Raspberry Council...More