Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
UVa teams up with nonprofit for healthier dining options
What’s keeping C&U operators up at night?
An employee onboarding cheat sheet
Is it ever OK to serve expired food?
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Cut food waste by incorporating excess ingredients
Collaborate with peers to share ideas
Health & Wellness
Operators Share Their Best
Steal This Idea
6 takeaways from the CIA’s Menus of Change
How Cleveland is catering the Republican National Convention
Skipping the salad bar: A case for premade
Creating Healthier Menus
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
How FSD Kellie Piper empowers SAP Palo Alto
Gold Plate winner Rafi Taherian's secrets to success
A healthcare FSD shares hopes for the future
FSD of the Month
People on the Move
How C&U operators are menuing whole grains
10 ways to balance health and indulgence
Menu transparency still driving college menus
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Oct. 13, 2015
3 reasons to do your homework before joining CEP
As the Community Eligibility Provision grows in popularity, a K-12 FSD advises peers to conduct some research before applying.
Sept. 22, 2015
Sales tax implemented at university dining halls
Starting this year, students who are not on a meal plan will have to pay sales tax at Northwestern University dining halls.
Sept. 22, 2015
Private Conn. universities limit eggs due to Avian Flu
While the Avian Flu has yet to impact the state’s public universities, Quinnipiac University and Albertus Magnus College have cut down—and are even working on eliminating—the use of eggs at breakfast.
Sept. 15, 2015
How to use lesser-known fish to cut costs
When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."...
Aug. 31, 2015
Miami University turns food waste into water
The university has invested in an eco-friendly waste disposal system that breaks down food waste from its dining halls, and turns it into treatable water, reducing the amount of trash sent to...
Aug. 27, 2015
University retools green initiative due to falling student participation
Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.
Aug. 24, 2015
Going whole hog: DIY butchering
We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.
Aug. 15, 2015
Pretty imperfect produce
Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.
Aug. 14, 2015
Campus food pantry to open this fall
Essex County College’s food pantry is expected to be ready to distribute non-perishable food to students during the fall semester.
Aug. 4, 2015
Rise in college food banks linked to economy, demographics
A slumping economy as well as students without much family support or limited access to federal assistance, has created a greater need for food banks at colleges and universities.
Today's Top Story
What is 'clean' eating, anyway?