Blog

You can fill hungry tummies and increase your revenues beyond your current lunch offering by adding Smart Snacks and “second entrées." Expert guidance from CKC Good Food makes it a breeze!

CKC Good Food hosts both a one-day training session and a ServSafe certification class for school food service personnel, preparing them for a successful school meal program next fall.

CKC employee Alethea Chambers was recently recognized by the students and staff at MTCS Secondary School for being a School Lunch Hero.

Community Action Partnership of Ramsey & Washington Counties' farm-to-childcare initiative leverages shared values with partners HAFA and CKC Good Food to build on Saint Paul’s diversity to bring nutrition to life.

General Manager Laurie Yohn, SNS explains the USDA nutritional guidelines relative to field trip/bag lunches provided by NSLP food service programs.

Summer can increase kids' food insecurity. MDE seeks schools and nonprofits to fill kids' nutrition gap by participating in the Seamless Summer Option and the Summer Food Service Program, respectively.

CKC's executive chef creates our school lunch menus with a "commodities first" mindset to reduce our schools' overall food costs. When your school receives your USDA Foods survey this spring, contact General Manager Laurie Yohn, SNS to help you designate which foods to choose.

Child care centers across the country will mark National CACFP Week in March, acknowledging the many ways communities -- and children -- across the country benefit from the USDA's Child and Adult Care Food Program.

Food service procedures can be a little confusing when mixing age populations. The USDA provides guidance when preK students co-mingle with older students during school meals.