Getting Ultra-Processed Food Out of School Meals: What Scratch Cooking Means for K-12 Kitchen Design
Districts are being pushed to cook more from scratch and serve fewer ultra-processed products. That’s a menu decision with a building consequence. Scratch cooking at school volume needs prep space, equipment, and storage that most K-12 kitchen design from the heat-and-serve era simply doesn’t include. In This Article Scratch Cooking Is a Prep Problem First […]