Being United Makes All The Difference

Welcome to United Fresh 

Renew Membership

Sign-up for our newsletter

K-12 School Foodservice Resources

Welcome to the United Fresh K-12 School Foodservice Resource Page!

Every day, more than 30 million children participate in the National School Lunch Program, with over 5 billion lunches served annually. Combine this with the total number of students who also receive school breakfast, snacks and suppers, all of which must include fruits and vegetables, and it’s evident that K-12 school foodservice operators play an important role in influencing students’ knowledge, acceptance, and consumption of fresh produce.  

United Fresh Produce Association collaborates with the produce industry, government agencies, school nutrition leaders, and allied stakeholders, to ensure children have access to a variety of produce choices at school each day.  We are committed to supporting schools with tools, resources and knowledge about fresh fruits and vegetables, while creating opportunities for the produce industry to better understand the unique needs of this important customer.

Coronavirus/COVID-19 Resources for the K-12 School Foodservice Community

In these unprecedented times, we’ve created an aggregate of coronavirus/COVID-19 resources to help the fresh produce industry and supply chain partners address commonly asked questions, and resources that can help keep you and your business informed.

CORONAVIRUS: FRESH PRODUCE INDUSTRY RESOURCES

K-12 School Foodservice Membership

Through membership, K-12 school foodservice directors and their staff will have access to a wide range of member benefits, including resources to help source, serve and promote fresh fruits and vegetables in meal and snack programs, as well as opportunities to collaborate with produce industry partners.

Education & Networking Events

Throughout the year, United Fresh organizes opportunities to connect the produce industry with K-12 school nutrition leaders. These events provide an opportunity for the produce industry to better understand the unique needs and challenges of these foodservice operators, while providing a forum for discussions on industry practices and understanding each other’s everyday business priorities.

Child Nutrition Policy

Only one in 10 Americans meet the Dietary Guidelines for Americans recommendations for fruit and vegetable consumption. Federal nutrition programs – which have broad reach across every state and community – play a pivotal role in helping Americans achieve the goal of making half their plate fruits and vegetables.

United Fresh is the voice of the fresh produce industry in shaping nutrition policy in Washington, DC. Whether its school meals, WIC, the SNAP program or the Dietary Guidelines for Americans, United Fresh is at the forefront of making half the plate fruits and vegetables. 

Foodservice Trends and Marketing

United Fresh makes available tools and services that enable foodservice operators to enhance the value and sales of fresh produce in their business channels.

  • Connecting with Gen Next Away from Home
    This presentation was delivered at the 2020 FreshStart Conference, and covers how restaurants and schools are designing menus to appeal to children and families.

Community Innovation Grants

The United Fresh Start Foundation makes available grants to innovative, community-based organizations that are increasing children’s access, selection and consumption of fresh fruits and vegetables, outside the school day.

Understanding K-12 School Opportunities

United Fresh is committed to creating opportunities for the produce industry to better understand the unique needs of school foodservice customers. These resources will be of interest for produce companies currently serving schools, as well as produce companies exploring the K-12 market.

K-12 Peer Resource Presentations: Sharing Best Practices

United Fresh values our relationships and opportunities for collaboration with K-12 school nutrition leaders who are committed to advancing industry and peer understanding of how to successfully incorporate a variety of fresh fruits and vegetables into school meal and snack programs. These resources will be of interest to school foodservice professionals looking to increase or enhance fresh produce in their menus