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health and wellness

Operations

Norovirus to blame for outbreak at Ursinus College

 By FSD Staff on Feb. 17, 2016

Local health officials also found 12 violations at the dining hall where nearly 200 students were sickened.

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Egg shortage? Try savory waffles

 By Patricia Cobe on Feb. 16, 2016

Omelet stations are a popular breakfast option among Texas Tech University’s 37,000 students, says Dewey McMurrey, executive chef of operations at the school.

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Expanding kids' food comfort zones

By Patricia Cobe on Feb. 16, 2016

School gardens, cooking classes and themed lunches are tools used to get kids to buy into bolder flavors, healthier foods and unusual ingredients.

Operations

Patients provide hyper-local ingredients at senior-living facility

By Bianca N. Herron on Feb. 16, 2016

A resident-run garden complex at a Pennsylvania senior living facility provides produce for the foodservice operations—and an opportunity for much-needed social interaction.

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Smaller portions keep healthy eating on track

By Andrea Strong on Feb. 16, 2016

A big “want” from the customers who frequent Compass’ 2,000 corporate cafes is smaller portion sizes, says Mike Fiato, vice president of customer experience.

Operations

Stomach bug forces college's dining operations to close

By Bianca N. Herron on Feb. 12, 2016

More than 190 students fell ill at Ursinus College.

Operations

Sodexo drops hamburgers for 'plant-forward' variety

By Bianca N. Herron on Feb. 10, 2016

All school foodservices managed by the contractor will use a vegetable-beef blend instead of 100-percent animal protein.

Operations

How one district ensures students have enough time for lunch

By FSD Staff on Feb. 09, 2016

Officials say increasing the number of cashiers in the lunch line is one way.

Operations

Fla. hospital’s garden educates patients, students about nutrition

By FSD Staff on Feb. 08, 2016

The 10-acre garden at Homestead Hospital features organic and locally grown herbs, flowers, fruits and vegetables.

Operations

8 ways FSDs can boost coffee sales

By Kelly Killian on Feb. 01, 2016

Noncommercial expects specialty coffee to grow in the next two years. Here's a roundup of examples of how operators are differentiating coffee programs.

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