Senate foodservice vendor to pay $1M in back wages
Sodexo commits to cage-free eggs
USDA announces final rules for school snacks and Community Eligibility Provision
4 things you may not have known about UConn's viral mac and cheese incident
Tapping staff to run social media
UC Berkeley cafe gets a revamp from Charles Phan
Ensuring Food Safety
Food Pricing Database
Making dining magic at St. Bonaventure’s Harry Potter fest
Display ideas on the big screen
Use excess product to create new dishes
Health & Wellness
Operators Share Their Best
Steal This Idea
Is frozen as good as fresh?
Vegan and vegetarian at every age
What to expect on the beverage menu at Phan’s new cafe
50 Greatest Menu Hits
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
Michael West: Saying 'yes' is the key to success
FSD of the Month
People on the Move
6 ways to spice up veggies
Inspiring diners to order adventurously
Addressing food safety in the kitchen
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