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University students voice concerns about foodservice vendor

By FSD Staff on Oct. 27, 2015

Although Lancer Hospitality has added items to the foodservice program at San Antonio College, students aren’t happy about the prices.

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Affordable produce boosts sales

 Oct. 26, 2015

St. Luke's Hospital and Health Network reduced the price on the salad-bar items by 25 percent to help promote proper nutrition and healthful eating.

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3 reasons to do your homework before joining CEP

By Katie Fanuko on Oct. 13, 2015

As the Community Eligibility Provision grows in popularity, a K-12 FSD advises peers to conduct some research before applying.

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Sales tax implemented at university dining halls

Sep. 22, 2015

Starting this year, students who are not on a meal plan will have to pay sales tax at Northwestern University dining halls.

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Private Conn. universities limit eggs due to Avian Flu

Sep. 22, 2015

While the Avian Flu has yet to impact the state’s public universities, Quinnipiac University and Albertus Magnus College have cut down—and are even working on eliminating—the use of eggs at breakfast.

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How to use lesser-known fish to cut costs

By Dana Moran on Sep. 15, 2015

When one FSD places his seafood order for the week, the sales rep lets him know what's available at his price point. He labels it "Catch of the Week."

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Miami University turns food waste into water

Aug. 31, 2015

The university has invested in an eco-friendly waste disposal system that breaks down food waste from its dining halls, and turns it into treatable water, reducing the amount of trash sent to landfills.

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University retools green initiative due to falling student participation

Aug. 27, 2015

Washington University Dining Services eliminated buy-in fees and discount incentives from its Eco To-Go compostable boxes system in an effort to improve student engagement and ultimately reduce waste.

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Going whole hog: DIY butchering

Aug. 24, 2015

We started butchering whole animals in our kitchen. We plan with our staff to make sure [daily] production is done ahead, so we can take a day to butcher.

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Pretty imperfect produce

By Marygrace Taylor on Aug. 15, 2015

Secondhand produce is perfectly edible fruits and vegetables that can’t be sold to stores because of cosmetic imperfections, but it tastes normal.

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