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health and wellness

Menu

Veggies move to center stage at breakfast

 By Patricia Cobe on Oct. 10, 2017

These six operators are putting plants first on the morning menu. While many chefs have responded by moving more vegetables to the center of the plate at lunch and dinner, breakfast seems to be the last frontier.

Menu

Managing eats for student athletes

 By FSD Staff on Oct. 06, 2017

Here's how a sports dietitian at Oregon State University trains athletes to eat better and perform at their best.

Foodservice Operation of the Month

Rutgers University: Translating healthier menus into healthy sales hikes

By Julianne Pepitone on Oct. 01, 2017

Rutgers takes out the trash with an upgraded takeout program. Rutgers Dining tested the new takeout menu for five weeks in a single dining hall earlier this year, tossing the deep-fried chicken wings and french fries in favor of baked dry-rubbed wings.

Operations

University expands vegan offerings

By FSD Staff on Sep. 27, 2017

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.

Steal This Idea

Show and tell: Use menu boards to tell the full story of a meal

Sep. 26, 2017

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 see how clean the ingredients are.

Menu

Which apple type for which dish?

By Lisa Arnett on Sep. 25, 2017

When autumn arrives, bringing with it an ample harvest of apples, it’s time to take advantage. Operators name their favorite varietals and how best to serve them.

People

A look at the year ahead in K-12

By Dana Moran on Sep. 15, 2017

Some of FSD's past K-12 Foodservice Director and Foodservice Operation of the Month winners share their challenges—and hopes—for the year in dining.

The pros, cons and politics of removing chocolate milk

By Benita Gingerella on Sep. 15, 2017

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.

Menu

Sushi rolls to a different beat

By Patricia Cobe on Sep. 15, 2017

As a more realistic solution for scratch-made sushi rolls, a college chef de cusine looked to a vegetable his kitchen already had in abundance.

Operations

What C&U operators can expect this fall

By FSD Staff on Aug. 17, 2017

Several trends are poised to impact college and university foodservice in the 2017-18 school year. Here, FSD dives into a handful such as labor concerns and more.

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