Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
UVa teams up with nonprofit for healthier dining options
What’s keeping C&U operators up at night?
An employee onboarding cheat sheet
Is it ever OK to serve expired food?
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Foodservice for Summer Olympics 2016
Reduce waste with proper ordering, storage
Health & Wellness
Operators Share Their Best
Steal This Idea
6 takeaways from the CIA’s Menus of Change
How Cleveland is catering the Republican National Convention
What is 'clean' eating, anyway?
Creating Healthier Menus
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
How FSD Kellie Piper empowers SAP Palo Alto
Gold Plate winner Rafi Taherian's secrets to success
Michael West: Saying 'yes' is the key to success
FSD of the Month
People on the Move
How C&U operators are menuing whole grains
10 ways to balance health and indulgence
Menu transparency still driving college menus
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People in Foodservice
June 1, 2016
What's 'health' worth to customers?
Exclusive research from Technomic shows that consumers' demand for "cleaner," less-processed foods does not always translate into a willingness to spend more...
April 15, 2016
A snacking snapshot
Snacking now represents 50 percent of all food and beverage occasions, according to a report on consumer eating behavior from the Hartman Group.
March 9, 2016
Students who skip lunch lack essential nutrients: Study
Seven to 20 percent of students miss lunch once a week, according to a report in the Journal of the Academy of Nutrition and Dietetics.
Feb. 29, 2016
Sampling surveys gauge student satisfaction
The Alamance-Burlington School System sets up a tasting table during the students' lunch so they can sample and evaluate potential new products...
Feb. 1, 2016
A growing thirst for specialty drinks
Water and coffee are among the items on the rise among noncommercial diners.
Oct. 16, 2015
Report: Too few eligible Ore. students are accessing school meals
Although 95 percent of Oregon schools offer breakfast programs, only one-third of eligible kids eat school breakfast, according to a recent report by Upstream Public Health.
Sept. 18, 2015
Study examines impact of food pairings on school waste
A study led by Texas A&M found school meals paired with popular vegetables are less likely to end up in the garbage.
Sept. 14, 2015
Longer lunch period encourages students to eat healthier meals, survey says
A recent study found that children in schools with shorter lunch periods tend to eat less and throw away more food.
Aug. 28, 2015
Students selecting produce more often, but throwing it away
A new study from the University of Vermont found that healthier school-nutrition standards are leading to more waste and reduced consumption of fruit and vegetables.
Aug. 4, 2015
Students as quality-assurance agents
Some college students are not bashful about sharing their opinions, and University of Pennsylvania’s dining services is using that candor to its advantage.
Today's Top Story
What is 'clean' eating, anyway?