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Non-commercial foodservice operators win big at restaurant show

 May 19, 2014

Several non-commercial foodservice operators were honored this weekend at the 2014 National Restaurant Association Show in Chicago.

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Building a better salad bar

 By Kate Parham Kordsmeier on May 10, 2014

There’s perhaps no easier way to incorporate a large variety of local, seasonal and healthy choices on your menu than with a salad bar.

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2014 Silver Plate: Sandra Ford

By Becky Schilling on May 10, 2014

When people say they are going to leave the bitter Midwest winters for the sandy beaches of Florida, oftentimes they’re joking. Sandra Ford wasn’t.

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Mulling over millennials

May 10, 2014

Food and beverage product development company, CCD Innovation, has compiled findings from a recent study on Gen Y college students, which the company presented at the Research Chefs Association Annual Expo in March.

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Healthy fats

By Marygrace Taylor on May 10, 2014

Foods rich in unsaturated fat—like nuts, fatty fish and avocados—are now considered staples of a healthy diet. Here’s how non-commercial operators are giving these nutritious foods more prominence on their menus.

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Purée With Purpose providing nutrition, dignity

May 10, 2014

The idea of molding puréed foods into desired shapes for patients suffering from dysphagia is certainly not new. But Unidine’s Purée With Purpose has redefined the process, and the company has been recognized for its efforts.

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Taking back the shaker

By Marygrace Taylor on May 09, 2014

Whether by requirement or voluntarily, more non-commercial operators than ever are taking measures to lower sodium levels on their menus. Here’s how they’re trying to slash salt without sacrificing flavor.

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How five schools are doing with new lunch rules

May 09, 2014

Two years in, schools are having mixed success putting new healthier school lunch rules in place.

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Childhood obesity drops with new school nutrition program, study says

May 07, 2014

The percentage of overweight or obese children in test schools dropped from 56 percent to 38 percent over the course of a single school year, thanks to a new nutrition program.

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Simple tips to "trick" students into healthier eating

By Becky Schilling on May 07, 2014

Since the implementation of the Healthy, Hunger-Free Kids Act, many districts have seen a decrease in participation. In some cases, this drop was reportedly due to students reacting negatively to the healthier menu items being served.

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