Kennesaw State students learned they paid $2M for uneaten meals
Despite backlash, EMU moves forward with privatizing dining
UVa teams up with nonprofit for healthier dining options
What’s keeping C&U operators up at night?
Finding a work-smartphone balance
An employee onboarding cheat sheet
Ensuring Food Safety
Food Pricing Database
School districts get creative to grow summer feeding programs
Cut food waste by incorporating excess ingredients
Collaborate with peers to share ideas
Health & Wellness
Operators Share Their Best
Steal This Idea
6 takeaways from the CIA’s Menus of Change
How Cleveland is catering the Republican National Convention
Skipping the salad bar: A case for premade
Creating Healthier Menus
Healthy Recipe Revamp
K-12 Census: Making the effort
2016 FSD Menu Survey
2015 LTC Census: The state of Senior Living
The Big Picture
How FSD Kellie Piper empowers SAP Palo Alto
Gold Plate winner Rafi Taherian's secrets to success
A healthcare FSD shares hopes for the future
FSD of the Month
People on the Move
How C&U operators are menuing whole grains
10 ways to balance health and indulgence
Menu transparency still driving college menus
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.
Aug. 11, 2014
We created a Sustainable Products Project blog using Blogspot, Google Maps and Google Earth. Once we identify local food items that we use they are imported into the blog. The item then has travel...
May 10, 2014
Technology encourages recycling
To enhance our recycling program on campus, we sell reusable beverage cups for use in the new Marketplace in the student union. Each cup is embedded with an RFID chip that allows students to obtain...
Today's Top Story
What is 'clean' eating, anyway?