Continue to Site >>>

health and wellness

Operations

Carnegie Mellon University offers healthier food items

 Jan. 30, 2014

In the January 2014 issue of Dining Dish, Housing and Dining Services announced two important changes to the healthy food options on campus: extended hours at Evgefstos and new healthy menu options available at The Underground.

Menu

Operators react to lifting of protein, grain maxes

 By Becky Schilling on Jan. 30, 2014

Last month the USDA permanently lifted the regulation that set maximums for the amount of grain and protein that could be served each week in school lunches.

Operations

Reflections from SNIC

By Becky Schilling on Jan. 21, 2014

Sodium was top of mind at the School Nutrition Association’s SNIC conference last week.

Operations

January Emerging Trends

Jan. 13, 2014

This month: 10 trends for 2014, FDA curbs antibiotics in livestock, laptops nixed in Michigan cafeterias and more.

Operations

Holy Cross’ Kimball to Kitchen puts fresh food in students’ hands

Jan. 10, 2014

This summer, farmers’ markets came to the campus of the College of Holy Cross, in Worcester, Mass.

Operations

South Miami Hospital offers new menus for visually impaired

Dec. 16, 2013

Foodservice operations in hospitals are always looking for ways to increase patient satisfaction. One Miami hospital is taking a creative approach by tweaking its menu—by adding sound. 

Menu

Beef’s leaner side

By Marygrace Taylor on Dec. 03, 2013

It’s no secret that red meat’s reputation isn’t exactly stellar, healthwise. In large part, that’s because many cuts of beef contain high levels of fat; specifically, the saturated kind that’s thought to raise cholesterol lev

Operations

Farm-to-fork in Peril?

By Paul King on Nov. 11, 2013

Sometime early in 2014 the rules governing the first major overhaul of U.S. food safety regulations in more than 70 years, known as the Food Safety Modernization Act (FSMA) will take effect. 

Operations

Marketing healthful menu items

Nov. 07, 2013

Eight out of 10 operators market their healthful menu items, according to The Big Picture.

Operations

Incentivizing health

Oct. 31, 2013

Twenty-one percent of operators offer incentives to their customers to help them make healthier dining decisions, according to The Big Picture.

  • Page 116