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health and wellness

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Iowa district serves up local food for National Farm-to-School Month

 By FSD Staff on Oct. 09, 2015

For the next two weeks, Dubuque Community School District will serve locally sourced watermelon, bell peppers, carrots, apples and cabbage.

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Kansas’ hospitals aim to serve better food

 By FSD Staff on Oct. 08, 2015

Seventy-seven of Kansas’s hospitals have pledged to review their food and beverage policies as part of the Healthy Kansas Initiative, which aims to serve better, healthier foods to patients, staff and visitors.

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Why lunch waste falls on deaf ears

By Kelly Killian on Oct. 06, 2015

Americans care less about waste and costs to operators than they do about the feel-good nature of what the Healthy, Hunger-Free Kids Act promises.

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Congress’ failure to reauthorize school lunches: Why FSDs care

By Bianca N. Herron on Oct. 02, 2015

Although a change in the status quo hadn’t been expected in recent weeks, school foodservice managers had reasons to hope for a surprise. Here are three major ones.

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Calif. governor signs child-hunger bill into law

By Bianca N. Herron on Oct. 02, 2015

The measure aims to improve access to the National School Lunch and Breakfast Programs, starting Jan. 1.

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Univ. dietitian gives students tools to make better food choices

By FSD Staff on Oct. 01, 2015

The Smart Choices program at Texas Tech includes flagging grab-and-go foods with under 400 calories, and a website with fitness planners and guides for students with food allergies or special diets.

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Au Bon Pain revises hospital menu after fielding health complaints

By FSD Staff on Sep. 30, 2015

The restaurant chain is trying to silence calls for rescinding its contracts, a criticism fueled by a union with interest in organizing the stores.

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Calif. school district lunches get ‘California-fied’

By FSD Staff on Sep. 29, 2015

A long list of menu additions for Gilroy Unified School District was developed in response to changing palates and student requests for more vegetarian and ethnic cuisines.

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Providing healthy meals to students is top priority for university chef

By FSD Magazine on Sep. 29, 2015

Aida Samaniego, executive chef for Sodexo at New Mexico State University, offers sugar-free gelatin desserts and fresh fruits as a part of her efforts to provide healthy meals and hinder quick weight gain.

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Hospital’s new restaurant to do triple duty

By Bianca N. Herron on Sep. 24, 2015

UVM Medical Center’s Atrium Garden will also serve as a patient and family waiting space and a lending library for cookbooks and gardening guides.

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