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What’s driving college students’ food purchases?

By FSD Staff on Oct. 07, 2019

Sustainable, low-carb, gluten-free—which attributes do students say would make them more likely to buy a menu item? Technomic shares some insights.

Operations

School district hosts farmers markets for National Farm to School Month

By FSD Staff on Sep. 30, 2019

Students will receive $4 in vouchers to spend at the market.

Menu

Ancient grains provide heartiness and health that consumers crave

Sponsored content from our partner Furmano’s on Sep. 30, 2019

As consumer trends skew toward healthy options and better-for-you snacks and meals, both commercial and noncommercial eateries are working to include nutritious foods on the menus.

People

Making a school menu more diverse

By Benita Gingerella on Sep. 25, 2019

How FSD Mellissa Honeywood curates a locally sourced menu with international ties.

Sustainability

50 planet-friendly foods for a healthier future

By FSD Editors on Sep. 25, 2019

Sodexo makes a commitment to serve Future 50 Foods to promote sustainability and health.

Menu

Recipe report: Fresh takes on plant-based dishes

By Patricia Cobe on Aug. 22, 2019

Plant-based menu options are in high demand—and vegans aren’t the only ones ordering them up. A growing number of flexitarians are choosing vegetable-forward dishes several times a week. These five recipes will help freshen up your plant-based offerings to appeal to both groups of diners.

Menu

Recipe report: Salad days

Jul. 11, 2019

Eat to beat the heat by offering a selection of cool salads. While salad bars are a convenient service style, these five composed seasonal salads ease decision-making and speed up the line.

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