What does it take to manufacture food for America's students?
In this episode of Cafeteria Confessions, we go behind the scenes with David Miskie, co-founder of San Franola, to explore what it takes to create food for America's largest food system. From meeting strict USDA nutrition standards to scaling production for
millions of students while staying within school budgets, manufacturing for K-12 is unlike anything in the grocery industry. David shares why schools require a completely
different approach than retail, what manufacturers need to succeed in the K-12 market, and how innovation is helping bring higher-quality foods to students across the country.
Whether you work in school nutrition, food manufacturing, or simply want to know what happens before food reaches the lunch tray, this episode is for you.
Cafeteria Confessions
Welcome to Cafeteria Confessions! Join our host, Emily Chatelain, CEO and Founder of School Food and Wellness Group, as she kicks off our new podcast dedicated to school nutrition and wellness. In this debut episode, we introduce the show’s mission: to celebrate the leaders and innovators devoted to serving healthy meals and enhancing student success. Each episode will feature insights from experts in school nutrition and education who are making a real difference in schools across the country.
At School Food and Wellness Group, we’re committed to building sustainable meal programs that go beyond feeding students. Our programs are crafted to educate and inspire students, empowering them to make healthy choices for life. Working in school food is often a tireless and unsung role, and this podcast aims to honor those who go above and beyond to nourish students with understanding and dedication. Cafeteria Confessions will bring you the voices and stories that remind us why student wellness matters.
Subscribe now, and don’t miss a single inspiring episode!