Solutions for School Meals
K-12 operators have the vitally important role of providing nutrition and support to kids of all ages, all while staying on top of ever-evolving regulations. To make this difficult job a little bit easier, McCormick For Chefs’ versatile portfolio of spices, seasonings, and condiments delivers the flavor and convenience needed to ensure a smooth operation while delighting kids, parents, and administrators with the brands they love and trust.
Upgrade kids’ favorite condiment with a zesty kick of sriracha. Ideal as a condiment for burgers, hot dogs, and fries, it also works great as a dipping sauce for chicken tenders or a flavorful addition to grilled sandwiches.
Did you know that vegetable intake among high school students is +18% when flavoring with spices & herbs*? This quick dip could be easiest way to help kids eat more veggies at school!
With kids craving spicier flavors now more than ever, deliver heat in an approachable way with this quick aioli! Perfect as a zesty spread for spicing up your Taco Tuesday, it also makes an excellent dipping sauce for fries, chicken wings, and vegetables.
Discover Low Sodium, Full Flavor Options for Your Menu
Help your students enjoy meals without compromising on taste. Check out our portfolio of reduced-sodium and salt-free solutions, perfect for K-12 operators looking to balance flavor with nutritional goals. Download our Low Sodium, Full Flavor flyer to explore versatile, health-conscious seasoning blends made specifically for foodservice.
For information on compliance with the Buy American Provision for the National School Lunch Program, please refer to the following resources:
Buy American Provision Fact Sheet
USDA Compliance Guidelines
Transform your school cafeteria experience with themed days! From Taco Tuesdays to Pizza Fridays, themed menus not only add excitement but also promote variety and student engagement.
*Source: D'Adamo, C. R., Parker, et al. (2021). The addition of spices and herbs to vegetables in the national school lunch program increased vegetable intake at an urban, economically-underserved, and predominantly African-American high school. Food Quality and Preference, 88, 104076.
