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health and wellness

Operations

Aramark to go “cage-free” by 2020

 Mar. 13, 2015

Aramark will work with suppliers to secure cage-free egg products.

People

Amanda Kruse, R.D.

 Mar. 13, 2015

According to Lucas Miller, assistant director of operations and executive chef at Ball State, Amanda Kruse has made an impact on dining services by developing a food action plan and collaborating with multiple departments.

Menu

Students weigh in on food

By Paul King on Mar. 13, 2015

In an hour-long discussion, Matt Fisher, Beverly Kunkel, Ruby Griller, Wyatt Ashby, Annika Holkeboer and Carter Rayburn offered their opinions on what they eat and why.

Operations

Food insecurity on campus

By FSD Staff on Mar. 13, 2015

According to Feeding America, a non-profit that serves a network of 200 food banks in the U.S. that distribute food to approximately 60,000 “feeding organizations,”one in seven Americans—46.5 million people—turn to the organization for food assistance.

Operations

Study: Consumers willing to spend more for GMO potatoes

Mar. 13, 2015

New research out of Iowa State University shows consumers were willing to spend more for genetically modified potatoes containing reduced amounts of carcinogens.

Menu

Ban chocolate milk? Not so fast

Mar. 12, 2015

School foodservice officials who remove chocolate milk from menus to reduce students’ sugar consumption might actually be doing more harm than good.

Operations

USDA announces nationwide school food training program

Mar. 11, 2015

The U.S. Department of Agriculture announced that the nationwide rollout of its Team Up for School Nutrition Success training program will be complete by September 2015.

Operations

Several schools chosen for Hunger-Free Kids project

Mar. 11, 2015

Students in selected schools will be offered breakfast, lunch and dinner, and packs of non-perishable food to take home on weekends and breaks during the 2015-16 school year.

Operations

Lack of communication leaves some hospital cafeterias uninspected

Mar. 11, 2015

Investigators found critical food violations in Chicago hospitals and uncovered a bureaucratic problem – the state and city each thought the other was conducting health inspections.

Operations

Culinary boot camp could start a national movement

By Paul King on Mar. 10, 2015

When 39 school foodservice directors and their affiliates gathered in December in Minneapolis, Minn., for a three-day culinary “boot camp,” they did more than taste food and share ideas.

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