purchasing

Using produce at its peak not only promotes nutrition and flavor, it can save money. This seasonal guide can help in planning purchases and the menu.
vendor supplier
Picking a supplier who can meet an operation’s needs at a reasonable cost is challenging, so having a set system of selection and standards can be crucial.

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

wormy apples
Organic, scarred fruits and vegetables are found to have higher antioxidants, studies show.
The legislation, which now awaits Gov. Dannel Malloy’s signature, would require the state’s departments of agriculture and education to develop such programs in public schools.
The legislation, which has moved on to the House, would require the state’s departments of agriculture and education to develop such programs in public schools.
The Southeastern regional food hub would eventually include hospitals, public schools and prisons.
fisherman fish basket
Andrea Bersamin led a fish-to-school program at two Southwest Alaskan elementary schools. Bersamin and her team developed a purchasing guide for schools.
The proposed legislation would require school districts to locally source 10 percent of their food by December 2019.
local produce
Local sourcing is in high demand, but it can present challenges to foodservice directors. Experts in the field share six tips for meeting these challenges.

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