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Blended burgers show their diversity

 By Peter Romeo on Oct. 19, 2018

This year’s winners of the Blended Burger Project competition are packed with differentiators, from specialty ketchups to mushroom-infused queso. Here’s a look.

Operations

The table comes to the farm at University of Michigan

 By Patricia Cobe on Oct. 09, 2018

At a recent culinary gathering, Michigan Dining chefs cooked up dinner in the fields.

FSD Culinary Council

Driving sustainability on a large scale

By Patricia Cobe on Oct. 05, 2018

How a big university and a big company are moving to reduce their carbon footprint.

Operations

Calif. foodservice spots banned from providing plastic straws

By Peter Romeo on Sep. 21, 2018

Customers of full-service establishments can still get one upon request.

Operations

9 totally doable sustainability initiatives for foodservice operators

By Alaina Lancaster on Sep. 20, 2018

Here are some little things operations are doing to help curb climate change.

Operations

In sustainability move, UConn switching to smaller plastic cups

By FSD Staff on Sep. 11, 2018

The changeover will be complete across campus in about a year and a half.

Steal This Idea

Connect diners to local farms

Sep. 07, 2018

A college operation has students pick ingredients to be used in a group dinner.

Operations

Rutgers University partners with local school district to reduce waste

By FSD Staff on Aug. 23, 2018

Paterson Public Schools will work with the university to provide training and raise awareness about the environmental effects of food waste.

Steal This Idea

Slash waste by letting diners serve themselves

Aug. 20, 2018

A college operation has staff portion animal protein, while students can take as much produce as they want.

Steal This Idea

Cut down food waste by weighing it

Aug. 20, 2018

A medical center has reduced its waste with a multi-pronged approach.

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