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The prowess of pineapple

 By Steve Dwyer on Mar. 13, 2015

In the past few years, pineapple has been transformed from a snack or side-of-the-plate option into a go-to ingredient for grilling, shredding and sauces.

People

Mark Freeman: Mayor of Microsoft

 By Paul King on Mar. 13, 2015

Mark Freeman is taking Microsoft's foodservice to the next level by driving a from-scratch cooking philosophy, promoting the use of a cashless cashier system and pushing for an "ingredient revolution."

Menu

MenuDirections 2015 at a glance

Mar. 13, 2015

MenuDirections 2015 gathered the most progressive and influential foodservice professionals in Memphis, Tenn., earlier this month.

Operations

School to go all-vegan by fall 2015

Mar. 10, 2015

The privately-funded school is going beyond Meatless Mondays and will be the first to offer an all-vegan cafeteria. Officials have been working on making the switch since 2013.

Operations

Is there a link between climate change and food safety?

Mar. 09, 2015

A study published in Food Research International suggests flooding, warmer temperatures attributed to global warming could compromise the integrity of fresh produce.

Steal This Idea

Reduce waste: Sterilize the trash

Mar. 09, 2015

In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.

Operations

University to close Peet’s coffee shops under pressure of Real Food Challenge

Mar. 06, 2015

A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.

Operations

Student group working with Sodexo to increase “real food” served on campus

Mar. 06, 2015

A group on Northwestern University students are working with Sodexo to determine how much of the food served at dining halls is “ecologically sound, community-based, humanely produced or fair trade.”

Steal This Idea

Repurpose leftover food

Mar. 05, 2015

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

Operations

College hopes to get gas from food waste

Mar. 02, 2015

Researchers want to see how much power Ohio University can generate by recovering methane gas from food and landscaping waste.

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