District uses ‘Taste it Tuesdays’ to get menu feedback
NYC schools debut 100% local burger
University debuts customizable vegan menu
Making veggie pasta
Find success in clarified menus
How to find a mentor
Ensuring Food Safety
Food Pricing Database
3 sizzling how-tos from the SHFM conference
How Western Michigan found balance in its new multiconcept operation
Tap into diners’ talents for dining room decor
Health & Wellness
Operators Share Their Best
Steal This Idea
5 big regional menuing differences
Reinvention of mac and cheese
Quick-pickling tricks for in-season produce
50 Greatest Menu Hits
Creating Healthier Menus
Greatest Hits of the Season
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
Thomas Thaman: Creating a healthy oasis in a food desert
The new SNA president sounds off on what's getting in the way of nutrition
Dave Ondria: A leader who's true to his roots
FSD of the Month
People on the Move
C&U crowd craves food with a kick
Boneless wings take flight
C&U operators leverage pizza toppings, novel and familiar
March 9, 2015
Reduce waste: Sterilize the trash
In the process, the pulp becomes a sterile biomass suitable for compost or is tilled directly into the soil. It is picked up by our certified organic CSA.
March 5, 2015
Repurpose leftover food
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.
Dec. 16, 2014
DIY farm market
There’s no space for us to invite local farmers to do a farmers market. So we had our produce company bring in local produce.
Dec. 3, 2014
We hosted a Farm to Table dinner in a greenhouse at The Seed Farm for 150 students and guests from five colleges and a hospital in the Lehigh Valley, Pa., area.
Sept. 26, 2014
Wasting zero at the game
We held a zero-waste night event at a recent basketball game. The goal was to bring environmental awareness to the arena while diverting 90% of waste from landfills to recycling bins and composters.
Sept. 22, 2014
Herb garden giveaway
One of the ways we celebrated Earth Day this year was by incorporating fresh herbs into some of the dishes served at each station, such as Mint Chicken and Basil Pasta.
Sept. 22, 2014
Earth Day garden
We launched an Herban Veggie Garden on our patio connected to our cafeteria in downtown Grand Rapids, Mich. We have about 15 planters of herbs and vegetables that we are able to harvest and use...
Sept. 18, 2014
Waste Stream Video
We have a single-stream recycling program because we don’t have the ability to compost.
Sept. 9, 2014
Sustainable cooking techniques
We collaborated with our sustainable dining interns to create a Basic Cooking Techniques cooking class certification, which ranged from knife skills to sanitation to soups, sauces and proteins...
Sept. 3, 2014
Due to our strong focus on wellness and sustainability, three years ago Luther College began providing Community Supported Agriculture (CSA) reimbursements to faculty and staff.
Today's Top Story
50 greatest menu hits