Coronavirus Education Resources

COVID-19 Education Resources

Back to School Resources

School Year 2021-2022 Child Nutrition Waiver Resources. Learn more about the Federal waivers available here and how it may impact meal service in your K12 operation.

Don't expect "Back to School" to look the same this year. Here are best practices to help operators navigate changes.

Back to School Guide

Best Practices for School Foodservice

School Staffing Strategies Guide

Meal Service Solutions

  • Ideas for meal service carts and containers, which may be helpful for meals in the classroom.

  • Bulk Meals in Schools

Schools are continuously challenged to "think outside the box" during the coronavirus (COVID-19) public health emergency, the way that they prepare and provide meals to school-aged children. Waivers have now allowed program operators to provide more than 1 days' worth of meals to eligible children with single-meal pick-up/delivery options. Although there are considerations that program coordinators must think through, this provides another avenue to support access to nutritious meals while minimizing potential exposure to the virus.

  • Bulk Meals can:

  • Require less trips for the parent/guardian to pick up meals.

  • Allow more flexibility in pick up times if providing food in advance of meals, i.e. evening pick-ups.

  • Ensure that once meals are picked up, children have enough food for multiple days as opposed to relying on each day's meal pick up.

  • Increase meal count numbers due to convenience.

  • Potentially save schools districts' funds in providing food items in bulk packaging as opposed to single-serve packages.

    • If you are interested in starting a bulk meal pick-up/delivery process in your community, contact your Gordon Food Service sales team member for product ideas available in your area. You can also use this helpful resource from the USDA on how to provide multiple meals during the COVID-19 pandemic.

    • K12 Meal Kits

      • Foodservice operations are always looking to control costs or find new ways to generate revenue. Making meals available to school employees and students' families can help with both, especially if you prepare meal kits with ingredients you already purchase.

Summer and Emergency Feeding Menus

The menus below are based on Summer Food Service Program (SFSP) regulations and options are available for Individually Wrapped or Traditional.

Review this resource for considerations for a successful summer or emergency feeding program, as always, refer to state and local agencies for your specific guidance.

SFSP Traditional Menu

These menus follow the meal patterns for SFSP and include a combination of items and simple recipes. Please refer to the menu that lists your distribution center location:

SFSP Traditional Menu Springfield, OH

SFSP Traditional Menu Shepherdsville, KY

SFSP Traditional Menu Brighton and Grand Rapids, MI

SFSP Traditional Menu Kenosha, WI

Menu Substitutions

Use the commodity product lists below to help identify product substitutions, if needed.

You can also refer to the following products lists for K-12: Whole-Grain and Meat/Meat/Alternatives, (Available at Making the Grade page)

Menu Substitutions Springfield, OH

Menu Substitutions Shepherdsville, KY

Menu Substitutions Brighton and Grand Rapids, MI

Menu Substitutions Kenosha, WI

Food Safety and Infection Control

Cleaning and Sanitizing in the Classroom

Food Safety cards - consider including with meals to-go

Safer Schools Program: Infection Prevention


Employee Morale Tool - use this to make a plan for appreciating and motivating your teams