College hosts science-inspired food event
Betti Wiggins named FSD of the Year 2017
College students sample German cuisine
How to make paid sick and parental leave work for your operation
3 reasons to consider upgrading ID technology
Marketing takeout windows
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Attract guests to healthy options with inviting signs
A movable feast of ideas
Director of sustainability redefines University of Michigan dining
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Keep meat and protein-based sides on the front burner
Jackfruit takes the protein spotlight
The year of brisket
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Healthy Recipe Revamp
K-12 Census: Making the effort
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Indulgent flavors shine in all seasons
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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.
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