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Mass. hospital FSD named 2015 ACF Chef of the Year

 By Bianca N. Herron on Nov. 17, 2015

The American Culinary Federation and Epicurean Club of Boston have named Addison Gilbert’s David Gauvin as the recipient of the award.

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Taste-testing gives students say in new lunch menus

 By FSD Staff on Nov. 16, 2015

San Antonio Independent School District’s had its high school students sample possible food and drink options for next year’s menu.

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Elementary school’s new cafeteria serves multiple purposes

By FSD Staff on Nov. 16, 2015

Lincoln Grade School’s new space also serves as a venue for parent and student events, as well as a safe room.

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Breakfast in classroom helps reduce stomachaches, absences

By FSD Staff on Nov. 16, 2015

Westside Elementary School officials also cited fewer visits to the school nurse after testing a two-week in-class breakfast program.

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Can chefs boost school-meal participation?

By FSD Staff on Nov. 16, 2015

Having a chef prepare school lunches may convince students to eat more fruits and vegetables, suggests a new study.

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University student group petitions for cage-free eggs

By FSD Staff on Nov. 13, 2015

Member’s of the University of Georgia’s Speak Out for Species, an animal’s rights organization, cites animal cruelty concerns as the foremost reason for the change.

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How a Florida prep school addresses made-to-order demand

By Bianca N. Herron on Nov. 13, 2015

Stanton College Preparatory School’s new “Create” station lets students customize nachos, baked potatoes and pasta bowls.

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Do students have enough time for lunch?

By FSD Staff on Nov. 13, 2015

Some parents of students at Ohio-based Canton City School District are pushing for extended lunch periods.

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Penn. districts participate in USDA’s Harvest Hub program

By FSD Staff on Nov. 13, 2015

The program not only ensures students are eating healthy, locally sourced foods, but allows them to harvest produce and learn about where it came from.

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UMass’ new dining app points students to shortest lines

By FSD Staff on Nov. 12, 2015

Program helps limit overcrowding in campus dining halls and eateries.

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