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MDE is accepting applications for the National School Lunch Program (NSLP) Equipment Grant, which funds purchases of new equipment to assist in serving healthier meals in schools.

Outdated school kitchens are quite common today. Aging buildings as well as new cooking processes necessitated by the changes in the federal nutritional guidelines for school nutrition programs have many food service professionals working in less than ideal conditions.

It might be the most wonderful time of the year in some respects. It's also the time of year when unpredictable weather throws off the daily routine.

Nutritional awareness of, and demand for, organic foods and foods free of dyes and genetically modified organisms (GMOs) are driving changes in school meals.

Keeping scholars with food allergies safe is as much about offering an allergen-free menu as it is about food handling, cleaning and preparation processes.

CKC employees have new attire that boldly states the values that define CKC Good Food and by which our employees abide.

If your school finds itself struggling with significant leftovers or food shortages some days, here are some tips for right-sizing your orders.

Trust the details of your special holiday event meals to the experts at CKC Good Food. Whether a staff breakfast or lunch gathering, or a more elaborate evening soiree, we have the menus, equipment and staff for a stress-less event.

Share tables are an excellent way for child nutrition programs to reduce food waste and help hungry kids get their fill. For those times when students’ eyes are bigger than their stomachs, they can place select foods they don’t want on the share table for other students/program participants to eat. Share tables are permitted by the USDA, according to specific guidelines.

CKC Good Food General Manger Laurie Yohn, SNS, DTR, a certified ServSafe Instructor and Proctor, will lead a ServSafe class for CKC employees and clients' food service staffs on Monday, December 23.