Many outside factors affect the operations and success of your food service program. Stay informed about the latest developments from CKC Good Food and the food service industry.
CKC Good Food News
Environmentally Sustainable Food Service in Action
Feeding students at scale each day means managing more than just meals. It also means managing waste, recyclable materials and miles on the road. At CKC Good Food, environmental sustainability is woven into our processes and systems. Because reducing costs and improving efficiency ultimately make us a stronger partner to our clients and the communities we serve.
RSVP for Our Spring Taste Test Event
We encourage you to assemble a group of those you serve, family members and board members to come to our commissary for our spring taste tests and tours!
What’s On The Tray? Poultry
There’s no question that poultry is packed with protein and other nutrients like iron, zinc, and vitamins our bodies need. But, we need to settle this… What’s the best poultry comfort food?
Inside School Pizza
Is school pizza the same as takeout pizza? The answer may surprise you. Unlike what you’d get for takeout, pizza served in school meal programs must meet USDA nutrition standards from whole-grain crust requirements to limits on sodium and fat. Read on to learn what’s behind the slice.
What’s On The Tray? Potatoes
Test your food knowledge with our pop quiz this February. Which of these potato facts is true?
What’s On The Tray? Beans
Test your food knowledge with our pop quiz this January. Which bean is earthy, nutty, and a Minnesota-grown favorite?
Choose Your Breakfast Menu
Did you know CKC Good Food offers multiple breakfast menu templates from which our client partners can choose? Each menu is filled with a variety of foods that have widespread appeal, particularly with young people.
CKC Good Food Keeps Campers Well Fed
Planning and executing food service for Girl Scouts River Valleys summer camps is an adventure! Providing three meals and two snacks 7 days a week for large groups is challenging in itself. Of course, every group also has varying cultural backgrounds, taste preferences and a wide range of dietary restrictions and allergies. Add to that the need for recipes to be standardized for preparation in three camp kitchens, each with limited space and equipment, and you have a logistics wonder!
Taste Tests Fuel Menu Updates
From March through May, CKC Good Food hosted commissary tours and taste sessions with 10 school groups, totaling more than 120 people representing a range of ages and cultural backgrounds. We host these sessions each spring to give students a behind-the-scenes look at where their school meals are prepared and background on the nutritional guidelines that shape school meals.