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sustainability

Operations

Schools invest nearly $800 million in local foods

 By Bianca N. Herron on Mar. 24, 2016

Forty-two percent of U.S. districts operate farm-to-school programs, according to the USDA’s Farm to School Census.

Operations

College changes foodservice vendor in favor of local sourcing

 By FSD Staff on Mar. 22, 2016

Bon Appetit was chosen to promote better eating on campus, officials say.

Steal This Idea

Let students grow cafeteria produce

Mar. 21, 2016

The culmination of Mason City Schools' child nutrition department's farm-to-school project began with the purchase of grow bags and ended in the cafeteria.

Operations

Food waste by the numbers

By Dana Moran on Mar. 15, 2016

The U.S. EPA estimates Americans generated 37 million tons of food waste in 2013. Here are more statistics on how that breaks down—and how to help.

People

2016 Foodservice Director of the Year's best

By Dana Moran on Mar. 15, 2016

Sara Gasiorowski was honored at our MenuDirections conference in Jacksonville, Fla. Here are her picks for some of The Best ideas in her operation.

Operations

How to cut waste with utensils and presentation

By Alaina Lancaster on Mar. 15, 2016

A lot can be said for a silver spoon. At Montana State University’s Miller Dining Hall, a few spoons contributed to a 50 percent reduction in food waste.

Operations

How sustainable is a healthier diet?

By Dana Moran on Mar. 15, 2016

Making almost every meal from scratch is difficult enough without the added challenge of plucking chickens or patiently waiting for bell peppers to ripen.

Operations

The best facilities and sustainability practices

By Dana Moran on Mar. 15, 2016

A part of FoodService Director's "The Besties," these are the best facitilies and sustainability practices operators have submitted in the past year.

Operations

Detroit nutrition director gives tips on starting school gardens

By FSD Staff on Mar. 14, 2016

Adding a tax to school lunches is one way, says Betti Wiggins.

Operations

University sells produce to Chartwells

By FSD Staff on Mar. 10, 2016

The Florida university says it’s the first in the state to sell campus-grown produce to its foodservice vendor.

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