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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A handful of our team members just returned from San Antonio, TX where they represented ProTeam at this year’s School Nutrition Association Annual National Conference (ANC).
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We are so thrilled to welcome Sarah Carlson, MS, RD, LD to our team this month. Sarah is a registered and licensed dietitian and a senior consultant at ProTeam with more than a decade of experience in school foodservice.
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It's been a very busy fall for us here at ProTeam. In addition to our day to day work, several of our consultants have been on the road at School Nutrition Association conferences in states across the country.
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Earlier this month, the U.S. Department of Agriculture’s Food and Nutrition Service issued a memo to schools across the country, announcing the elimination of online “junk fees” for students eligible for free and reduced meals.
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ProTeam’s Design & Branding Coordinator Debbi Beauvais returned to NYSNA’s 73rd Annual Conference, which took place October 25-26 in Verona, NY.
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