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health and wellness

Operations

Gluten-free options to increase in coming year

 Oct. 24, 2012

We asked operators what changes they plan to make to their menus in the next 12 months to make them healthier.

Menu

In the Raw

 By Lindsey Ramsey on Oct. 24, 2012

With Meatless Mondays, low-carbon diets and under 500 calorie meals, foodservice operators are always looking for the next food trend. At the University of Connecticut, it’s the raw foods movement. Dining Services has decided to embrace raw foods wi

Operations

FSD to offer statistical Big Picture of non-commercial industry

By Becky Schilling on Oct. 23, 2012

I get a lot of phone calls that go something like this: How many non-commercial operators are doing X. Or what percentage of non-commercial facilities offer Y. Most of the time I can’t give an exact number because, unlike their commercial counterparts, very little research is done about the non-commercial foodservice industry. That’s all about to change.

Menu

Portioned Plate Offers “Educational Surprise”

By Lindsey Ramsey on Oct. 22, 2012

When the USDA and the Harvard School of Public Health (HSPH) created their respective “healthy plate” icons to replace the traditional food pyramid recommendations, operators had to take note if they were going to offer customers information o

People

On NYC’s Healthy Hospital Food Initiative, for Ashley Lederer

Oct. 22, 2012

In 2008, New York City Mayor Michael Bloomberg signed Executive Order 122, which created New York City Food Standards. These standards affect meals served in city agencies, including hospitals. Now, the city’s health department has launched the Heal

Operations

Hydroponic Garden Spruces Up Space

By Lindsey Ramsey on Oct. 22, 2012

An empty expanse of windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says bringing greenery to the café is one way to co

Operations

Keep those cards and letters coming

By Paul King on Oct. 22, 2012

I just finished the research and interviews for our November cover story, entitled "Schools’ New Balancing Act," at about the time our October issue hit readers’ desks. One of the elements of that issue was my Opinion piece called "Building Rome in a Day."

Operations

Weight gain not limited to first year of college

Oct. 04, 2012

Besides accumulating knowledge, students just starting college also often add pounds, sometimes called the “freshman 15.” But is this only a first-year worry?

Operations

Back to the Roots

By Lindsey Ramsey on Oct. 03, 2012

After visiting Burgerville, a sustainable burger concept based in Oregon and Washington, Sue Hawkins, director of University Center Dining Services, decided that was just the kind of concept her department needed to fill a vacant space in the university c

Design

Hydroponic Garden, Gonzaga University, Spokane, Wash.

Oct. 01, 2012

An empty expanse of dining hall windows inspired dining services at Gonzaga University to install a hydroponic garden. Chuck Faulkinberry, resident district manager for Zag Dining by Sodexo at the university, says the garden’s greenery is one way to

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