Our job is to ensure students have access to a nutritious meal when they need it most. In 2026–2027, that may matter more than ever.
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If there was one takeaway from ANC26, it is this: School nutrition is evolving and the people leading it are ready.
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ProTeam is thrilled to welcome Beverly Glaze, MS, RD, LD to our team this month!
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A USDA rule change altering permissible milk offerings takes place on June 8, 2026. Here’s everything you need to know.
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While students are off enjoying summer, district teams have a huge opportunity to regroup, refresh systems, and set the tone for a smoother school year ahead.
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By thoughtfully designing grab-and-go options, schools can provide nutritious, appealing meals that fuel both academic performance and overall well-being.
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If nearly half the country is struggling to afford basics, this isn’t a fringe issue. It’s core infrastructure. And right now, we have the funding, the data, and the on-the-ground insight to do something about it.
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Julia Engle is a Registered Dietitian with over 10 years of experience in child nutrition.
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Central kitchens aren’t just about cutting costs. They’re about building a smarter, more resilient foodservice model.
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In today’s complex regulatory and operational environment, having credentialed nutrition professionals supporting your program isn’t just valuable — it’s essential.
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If you’re going to redesign one space in a middle or high school, make it the cafeteria. Hands down, it delivers the biggest return on investment.
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Katherine Galloway is a procurement specialist with more than a decade of experience in child nutrition.
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Reaching the 100th day of school is a beloved milestone in elementary education, and it’s the perfect moment to blend learning, nutrition, and school spirit into one joyful celebration.
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We are starting the year on an extremely high note at ProTeam, welcoming to our team Senior Consultant Bertrand Weber.
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Slowing down isn’t just a luxury, it’s a necessity. By pacing ourselves we can preserve energy, find joy in the work, and carry that balance into the new year.
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As the leaves change, the days grow shorter, and the air turns crisper (for most of us!), it’s a wonderful time to pause and hold space for gratitude.
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This fall, our team connected with school nutrition professionals across Kentucky, Ohio, Florida, Michigan, and Indiana — engaging in expos, round tables, and networking events.
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From a gourmet twist on classic tomato soup to a quick homemade chicken noodle soup, students are sure to enjoy the warmth and familiarity of a fresh bowl. We've compiled some excellent recipes from our featured districts.
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Bringing the farm to the menu doesn’t have to be complicated! With a little creativity, everyday meals can highlight the flavors, stories, and people behind our local food.
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