S02 E05 – How School Food is Made

Episode Description

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

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About the Guest

David Miskie is the Co-Founder of San Franola, where he is helping redefine what better-for-you food looks like in K-12 schools and public feeding programs across the country. A former Division I collegiate athlete, David began his career in private equity before launching San Franola alongside his lifelong friend and former soccer teammate.

Driven by a shared commitment to improving childhood nutrition, David and his co-founder built San Franola with the belief that students deserve less-processed, great-tasting foods made with high-quality ingredients. Under his leadership, San Franola has grown into a trusted partner for some of the largest public school systems, food banks, and public feeding centers in the United States, serving millions of children and families each day.