Today on Inside School Food. we’re talking kitchen equipment—What do we have? What do we need? And how can we go on doing without under new meal-pattern requirements that call for more—and more perishable—produce, that staff need to safely store, prepare, portion, and serve? Jessica Donze Black of the Pew Safe and Healthful Kids’ Food Project and Jon Dickl of Knox County, TN Public Schools discuss widespread infrastructure deficits in school districts coast to coast, and what steps you can take to fund capital improvements while making the most of what you’ve already got. This program was sponsored by Fairway Market.



“A lot of what we found schools needed were not expensive things – for example utility carts! …. Then of course expensive things like Combi Ovens – which for some schools is the difference between using or not using the deep fryer.” [08:00]


–Jessica Donze Black on Inside School Food