health and wellness

oversized portions
What are you sick of? Here are the trends FSD's Chefs’ Council members wish would go away, including kale, fast food, pumpkin spice, healthy desserts and more. ...
Tempeh and falafel are being offered at eateries around campus. The new items were introduced in response to students’ requests for more vegetarian and vegan dishes.
university of North Dakota
University of North Dakota uses digital boards to promote nutrition and food quality in their dining halls. For example, they show chefs making pizza dough and sauce from scratch to allow students to...
milk
To ban or not to ban—The answer isn't as clear as some might think. These operators weigh the benefits and the downsides to getting rid of the student favorite...
aquaponics produce
We partnered with a student group interested in aquaponics to build a recirculating fish tank and lettuce growing operation in our Oval Dining Center.
clean closeup
Cleaning may not be the most exciting part of foodservice, but it’s a vital one. Here's how to keep on top of a master cleaning plan as footprints change...
The California district said it has banned the beverage due to the amount of added sugar and extra calories it contains. The ban will begin this fall.
usda food pyramid plate
Help guests pay attention to what they’re eating and understand the dietary guidelines by creating a physical plate showing the recommended USDA food portions.
beau rivage resort blended burger
Here's how school dining halls are rethinking protein...
Vegetables with labels such as “crispy” and “caramelized” were chosen more often than those with more basic descriptions.

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