• FSD of the Month: Linda Stoll of Jeffco Public Schools

    In her four years with the Jeffco Public Schools, Linda Stoll, executive director of foodservice, has revamped the menu and service following focus group input, worked with local companies to create new products and turned a USDA competitive foods violation into a profitable—and compliant—student store program.

  • Sustainability in Practice

    We've previewed a few of its components but the May 2012 is now online in full. This month FSD takes a look at how operators are employing sustainability initiatives. From bottled water bans and bus farms to turning food scraps into fuel, non-commercial directors are taking a hard look at the environmental impact of their operations and making changes to reduce that footprint. 

  • Mary Molt wins 2012 Gold Plate

    Mary Molt, assistant director for Housing & Dining Services at Kansas State University in Manhattan, Kan., was named Gold Plate Award winner from the International Foodservice Manufacturers Association (IFMA). The award was announced at a reception during the National Restaurant Show in Chicago.

  • Sustainability in Practice: San Diego Schools Turns Old Bus into Mobile Farm

    San Diego Unified School District is taking the classic school icon—a yellow bus—and transforming it into a mobile farm. The project is modeled after the Truck Farm, a traveling “farm” planted in the back of an old pickup truck.

  • Online Exclusive—Defining Sustainability: Bon Appétit Leads the Way

    Bon Appétit was one of the first contract companies to embrace the idea of buying local. “For us, sustainability started out as a culinary act, not a political one,” says CEO Fedele Bauccio. “I was concerned about flavor and taste, and I knew that fresher food would be more flavorful. So I challenged my people to work with local farmers and local artisans. That caused the lightblub to go off and led to our definition of sustainability.”

  • Snapshots: Habanero's, UC-Riverside

    When Dining Services' Mexican concept at the University of California, Riverside, just wasn't delivering how the department wanted it to, Cheryl Garner, executive director of Dining Services, decided to spice things up. Enter Habanero's, which offers students the opportunity to create their own Mexican menu items from a seemingly endless amount of possibilities.

Steal This Idea

Presto Panini
Joe Mullineaux
Senior Associate Director
University of Maryland
College Park, Maryland

Students have always loved making their own waffles. So when we wanted more grab and go in our c-stores we decided to let students grill their own panini sandwiches. The sandwiches are premade and designed to cook in four minutes. Students take them out of the package, which includes cooking instructions, and put them on the timed grill. 

FSD of the Month

Linda Stoll: A “Focused” Makeover
Linda Stoll used focus groups to revamp the foodservice program at Jeffco Public Schools.
More FSDs of the Month

Editors' Pick

Purchasing After “Pink Slime”
Districts make changes to beef specs following controversy.
More Editors Picks

Most Viewed

Sustainability in Practice
FSD takes a look at how operators are employing sustainability initiatives.
More Most Viewed

MenuDirections

MenuDirections 2012: Photos from Day 3
Check out photos from the third day of sessions and the Goldies awards presentation.
More MenuDirections

Featured Content

 
Sell the Sizzle

Brought to you by Jennie-O Turkey Store.

PERFECT SLICE™ Fully Cooked Crispy Turkey Bacon has everything you like about traditional bacon, plus all the benefits of turkey.

You’ve tried turkey bacon, of course. But until you’ve...

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Research

 
Calif. Schools Junk Food Ban Yields Results

Five years after California started cracking down on junk food in school cafeterias, a new report published in the ...

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Curried Red Lentil Salad

This salad uses dried red lentils marinated in a vinaigrette made with oil, vinegar, sriracha, honey, garam masala, salt, dry mustard and turmeric. The salad makes a great side dish to Indian dishes.