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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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Retirement communities showcase healthier dining

 Mar. 09, 2015

“Taste of Sunrise” events, planned as part of National Nutrition Month, include cooking competitions, culinary demos, special lunches and more.

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Director says Sodexo follows FDA guidelines; students unsure

Mar. 09, 2015

Students at Franklin College are being assured that premade items by Sodexo follow FDA guidelines and are safe to eat, even though students see items sitting out.

Operations

Soldiers, sailors now get the skinny on combat rations’ nutrition

Mar. 09, 2015

The Department of Defense recently launched the Combat Rations Database to give personnel more information on field rations, from calorie counts and fat content to vitamin information and more.

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University to close Peet’s coffee shops under pressure of Real Food Challenge

Mar. 06, 2015

A study performed at the University of Utah showed only 11 percent of food on campus is “real.” Dining services is appeasing students by changing to locally-sourced coffee and other products.

Operations

School FSD: “We have some of the healthiest trash cans in the nation”

Mar. 06, 2015

A food fight is brewing in Washington over school lunch standards as kids take mandatory servings of produce, just to throw them away.

Steal This Idea

Repurpose leftover food

Mar. 05, 2015

The person who is wrapping up and labeling leftovers is required to tell the next-day staff at least one way the leftovers can be used.

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Top takeaways from MenuDirections 2015

Mar. 05, 2015

Here's a look at what MD attendees took away from MenuDirections 2015, from the food to the speakers.

Operations

Five final insights from MenuDirections 2015

By Paul King on Mar. 04, 2015

From drinking more red wine to crisis management, non-commercial operators learned important lessons at MenuDirections 2015.

Operations

Cafeteria’s new sauce supplier: the students

Mar. 04, 2015

The high school students make the sauce as part of a new culinary program, then sell it to their school’s contracted foodservice manager, Aramark.

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