On this episode of The Dishcourse, we dive headfirst into one foodservice segment’s most high-stakes season: back-to-school for K-12, colleges and universities. We unpack why August is the most crucial reset of the year—from navigating new federal sugar and sodium regulations on the K-12 side to treating on-campus dining as the ultimate student retention strategy on campus. Plus, we explore the wild, wonderful, and entirely unconventional career paths that bring all kinds of culinary people into the foodservice industry.