health and wellness

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.
elderly old hands
A request for at-home meal support for a patient at Lee Memorial in Fort Myers, Fla., led System Director of Food & Nutrition Services Larry Altier to uncover a gap in care.
lucretia chancler
Lucretia Chancler’s roots lie in Louisiana’s St. Landry Parish. In October 2009, Chancler returned to Louisiana to become St. Landry’s supervisor of child nutrition.
woman surprise
After a year of chatting with FSDs, Managing Editor Dana Moral started to feel confident in her grasp of the industry. But a surprise was waiting for her.

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