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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.

October is Farm-to-School Month - a perfect time to teach students about the origins of their food and the benefits of locally produced and processed foods and ingredients.

Turn up the volume for your school lunch with these tools and resources for National School Lunch Week (October 14-18) (#NSLW19)!

Be sure to attend CKC's annual summer training day on Friday, August 16. The day-long session will cover USDA, HAACP and workplace safety procedures.

CKC will host a ServSafe training class and exam for CKC employees and clients' food service staff on Friday, August 2.

As part of a leadership development/team building process, CKC crafted a new mission statement/tagline: "Passionate leaders for food and kids."

Many of CKC Good Food's client schools have improved the quality and flow of their food service programs by adding a Cook & Hold oven. If your school has a two-door or three-door refrigerator, a small amount of space to accommodate a unit and sufficient electrical capacity, your program could get in on the many benefits of heating, not cooking, onsite.

CKC Good Food sponsored Grand Slam 2, a pro-wrestling fundraiser benefiting Women of Nations, a shelter for American Indian women facing domestic violence. The fundraiser brought in more than $21,000, which will help build playground.