University adds new rice varieties after students complain
Salad bars boost healthy eating, study says
District casts student ‘celebrities’ to promote healthy eating
How to keep customers on-site for coffee
New rules of open kitchen etiquette
Foodservice uniforms: Form, function and flair
Ensuring Food Safety
Food Pricing Database
How one operator tackled malnutrition
Fish for partnerships
Host quirky themed days
Health & Wellness
Operators Share Their Best
Steal This Idea
Adding creative drinks to holiday catering
What’s driving the nitro coffee movement?
Chicken soup for the low-sodium soul
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
Lucretia Chancler: Helping feed a hometown in need
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
FSD of the Month
People on the Move
Wow customers with chili bowls
Penn State helps turn zero waste into reality
The James Beard Foundation and The Blend
April 24, 2015
Save coffee grounds
We save our coffee grounds in 5-gallon buckets.
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...
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Greatest hits of the season