By thoughtfully designing grab-and-go options, schools can provide nutritious, appealing meals that fuel both academic performance and overall well-being.

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.

Julia Engle is a Registered Dietitian with over 10 years of experience in child nutrition.

Central kitchens aren’t just about cutting costs. They’re about building a smarter, more resilient foodservice model.

In today’s complex regulatory and operational environment, having credentialed nutrition professionals supporting your program isn’t just valuable — it’s essential.

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.