health and wellness

Its new superfoods bar seeks to provide more items for athletes and students with dietary restrictions.
veggie burger
David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.
students employees school garden
As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.
business woman stress
Staffing shortages, absenteeism and long hours all contribute to employee stress. So it’s important for FSDs to help staff manage the emotional side of the workplace.
The new crusts will be served at all dining halls on campus.
Researchers found that when offered a salad bar, 64% of students ate more produce.
High school students encourage younger ones to eat vegetables as part of the new “got veggies?” campaign.
The lift is aimed to reduce waste, as students were rejecting plain milk and throwing away the containers.
nutrition facts label
A University of Illinois food economist shares a few guesses as to why consumers ignore nutrition information to guests via cards and labels on the food line.
recipe revamp chicken soup
Instead of cooking two versions of chicken noodle soup, The Garladnds of Barrington reworked a recipe into a flavorful lower-sodium version that appeals to all.

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