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K-12 Schools

Operations

Colo. breakfast program creates financial strain for some schools

 By FSD Staff on May 20, 2016

Since the program’s implementation in 2013, one district has used $77,000 from its reserve fund annually to break even.

Operations

NY school districts commit to buying local

 By FSD Staff on May 20, 2016

School officials say a USDA pilot program has expanded their access to local food, and provides them with the flexibility to order food when they need it.

Operations

How labeling legislation could change food waste

By Dana Moran on May 19, 2016

While the Food Date Labeling Act as written only applies to consumer food products, it could have a trickle-down effect on other areas of the food industry.

Operations

Labor Dept. mandates overtime for managers making under $47K

By Peter Romeo on May 18, 2016

Far more managers will qualify for time-and-a-half pay unless their salaries are raised or their hours are cut.

Operations

Maine hospital promotes hands-on food education with Food Revolution Day

By FSD Staff on May 17, 2016

Students at a local school will learn how to make vegetarian tamales and later showcase the dishes they helped create.

Operations

10 ways FSDs can maximize an event experience

By Bianca N. Herron on May 16, 2016

FoodService Director spoke to operators from across noncommercial foodservice to gather their top tips on getting the most out of conferences and events.

Operations

Ill. district takes tips from chef about healthy meal prep

By FSD Staff on May 16, 2016

The district plans to add more nutritious meals to its menu after participating in a demonstration led by Master Chef Jimmy Gherardi.

Operations

Sustaining the bottom line

By Dana Moran on May 16, 2016

When looking at the foodservice world through rose-colored glasses, complete environmental sustainability would be a delightful first priority.

Steal This Idea

Swap salad bar themes

May 16, 2016

The W.K. Kellogg Foundation has a salad bar of 30-plus items, and changes the theme of the salad bar every two weeks. That keeps the bar fresh and different.

Operations

Boost nutrition by prolonging fresh produce availability

By Pamela Parseghian on May 16, 2016

While May is the beginning of peak season for harvesting local produce, operators are finding ways to extend seasonality and local sourcing into cooler months.

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