Serve This, Not That.
Serving students and menu planning for alternative diets.
Vegan, gluten-free, pescatarian, vegetarian, gluten-sensitive, celiac, and what seems like a million more…
These non-traditional diets and food restrictions can be tough to keep up with – especially in your cafeteria. What are the differences between these diets? How can I make accommodations in my school nutrition program? Can I make accommodations? You certainly can, and it doesn’t have to be complicated. Once you understand the details of these diets, it’s easier to navigate them in the kitchen.
In this eBook, you’ll learn the main components of different plant-based and gluten-free diets, why children adhere to these diets, and how you can serve them more efficiently with tasty, satisfying food.