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sustainability

Operations

2015 B&I Census: Making it work

 By FSD Staff on Oct. 15, 2015

Locally sourced foods are making a huge leap among business and industry operators. FoodService Director’s 2015 employee-feeding census polled 51 operators nationwide to capture key trends in the segment. Here’s what we gathered from the respondents.

Menu

How UM is fermenting produce to extend shelf life

 By Katie Fanuko on Oct. 15, 2015

Growing season is winding down, but at the University of Montana, some of the season’s kohlrabi and cabbage slowly are fermenting to last through winter.

Operations

Why noncommercial is winning at food recovery

By Kelly Killian on Oct. 15, 2015

Judging from the popularity of food blogs and chef shows, most people outside the industry likely believe that food trends originate in fancy restaurants.

Menu

Food scrap salad: a zero-waste solution

By Patricia Cobe and Sara Rush Wirth on Oct. 15, 2015

Root-to-stem cooking is catching on among operators committed to using every part of the vegetable—including the peel and ends that usually get tossed.

Operations

Farm-to-table takes root in senior living

By FSD Staff on Oct. 14, 2015

The farm-to-table trend has taken a hold of hospitals and elder care facilities in and around Milwaukee.

Operations

Farmers help schools celebrate NSLW

By FSD Staff on Oct. 13, 2015

Students in some Kansas schools are learning about agriculture from local farmers this week as part of National School Lunch Week.

Operations

Iowa district serves up local food for National Farm-to-School Month

By FSD Staff on Oct. 09, 2015

For the next two weeks, Dubuque Community School District will serve locally sourced watermelon, bell peppers, carrots, apples and cabbage.

Operations

Living in a semi-sustainable world

By Dana Moran on Oct. 02, 2015

Sense and Sustainability is, perhaps, an odd title for this blog. I’ve never been much of a Jane Austen reader. But it encapsulates what I’ll be writing.

Operations

N.Y. schools pilot local food program

By FSD Staff on Oct. 02, 2015

Ten schools in a New York district are participating in the Local foods for local kids program, where food from local farms and suppliers will be served in the cafeterias.

Operations

N.Y. Governor earmarks $350k for school foodservice

By Bianca N. Herron on Sep. 30, 2015

Through the Farm to School program, $350,000 in grants is now available for projects that help schools serve locally grown foods on lunch menus.

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