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health and wellness

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Veggie burgers go from frozen to fresh

 By Patricia Cobe on Nov. 15, 2016

David Perkins, head chef at Connecticut College, blamed lack of veggie burger sales on frozen product, and set to work creating a from-scratch version.

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How consumers are redefining 'healthy'

 By Jill Failla on Nov. 15, 2016

Aging diners are ushering old-school health indicators back in vogue, though they’re reluctant to pay more for items flagged that way.

Operations

How operators grow staff-run gardens

By Alaina Lancaster on Nov. 15, 2016

As FSDs add “farmer” to the fine print attached to their titles, a major part of their job has evolved to include training their team to keep up on-site gardens.

Workforce

Strategies for smacking down stress

By Dina Berta on Nov. 15, 2016

Staffing shortages, absenteeism and long hours all contribute to employee stress. So it’s important for FSDs to help staff manage the emotional side of the workplace.

Operations

University to replace pizza crusts with gluten-free, vegan alternative

By FSD Staff on Nov. 14, 2016

The new crusts will be served at all dining halls on campus.

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How a top FSD starts his day off right

By Alaina Lancaster on Nov. 04, 2016

Ohio State University’s director shares his strategies for a productive a.m. 

Operations

Salad bars boost healthy eating, study says

By FSD Staff on Oct. 27, 2016

Researchers found that when offered a salad bar, 64% of students ate more produce.

Operations

District casts student ‘celebrities’ to promote healthy eating

By FSD Staff on Oct. 26, 2016

High school students encourage younger ones to eat vegetables as part of the new “got veggies?” campaign.

Operations

School district lifts flavored milk ban

By FSD Staff on Oct. 19, 2016

The lift is aimed to reduce waste, as students were rejecting plain milk and throwing away the containers.

FSD Culinary Council

2017 trend: Health on the menu

By Patricia Cobe on Oct. 17, 2016

Ingredient sourcing has increased in importance, with issues such as clean labels, local and seasonal produce and food safety gaining ground. 

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