menu development

Operations

Virginia celebrates Farm-to-School Week

Virginia Farm-to-School Week, an annual program coordinated by The Virginia Department of Agriculture and Consumer Services (VDACS) and Virginia Department of Education (VDOE), seeks to bring more fruits, vegetables, meat and dairy from Virginia farms to these meals at the state’s K-12 schools, colleges and universities.

Operations

CSU ‘Secret Suppers’ showcase chef creativity

Students at Colorado State University, in Fort Collins, Colo., have the opportunity to experience haute cuisine—if they can get there before time runs out, that is.

Hospitals across Colorado are improving nutrition for patients and their families, visitors and staff through a first-of-its kind Healthy Hospital Compact developed by the Colorado Department of Public Health and Environment.

We held a blind, March Madness-style event dubbed Serial Cereal Series to figure out if we were serving the right cereals.

Snapshots of all the recipes featuring Mediterranean dishes from the November 2014 issue.

Now she and the students of Thorne Bay School care for a greenhouse that supplies the school lunch program with regular greens for its salad bar; soon, they’ll supply the whole school district and nearby businesses with about 250 heads of lettuce a week.

Snapshots of all the recipes from the November 2014 issue featuring cheesecake.

Click through Snapshots of all the recipes featuring menu strategies from the November 2014 issue. This month features ramen.

“9 Great Meals” recommends hospital’s food; National Museum of the American Indian also gets nod.

Snapshots of all the recipes featuring gluten free dishes from the November 2014 issue.

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