Readers' picks 2014

The year's top 10 stories from FoodSerivce Director.

top 10 2014

FoodService Director has compiled a list of the top 10 stories of 2014, chosen by you, the readers.

1. The healthy 15 

Unlike many fads in foodservice, wellness is here to stay. 

2. Hospital turns yard into organic farm

Pennsylvania hospital partners with Rodale Institute to cultivate five acres of hospital land. 

3. The impact of technology on foodservice

Operators say technology has made their work lives easier.

4. USDA releases proposed rule for professional standards for schools

Training and requirements for hiring are addressed in the latest part of the Healthy, Hunger-Free Kids act.

5. Steve Mangan: Sharpening the culinary focus

 Steve Mangan has enhanced the foodservice department at Northwestern University by incorporating a global influence to menus by interacting with students and faculty.

6. Buyers Guide: In a new normal

This month we look at food pricing trends, and the reasons behind them, for 21 food items, as well as the overall agriculture industry, to help you make better purchasing decisions for the year to come. 

7. The Chipotle-ization of school lunch

Districts are allowing kids to customize their meals and adding upscale offerings to meet the demands of today’s student diners.

8. August 2014 Emerging Trends

This month: Pizza preferences by gender, consumers ignore sodium intake and cereal price projections.

9. “Servo” truck serves Gettysburg students 

Students at 2,700-student Gettysburg College in Pennsylvania are enjoying healthier foods on the go.

10. Smart snacks sorrows

For many operators, the first few months under the new regs have been anything but smart.

More From FoodService Director

Industry News & Opinion

The University of New Mexico’s proposed on-campus taproom has officially been approved by the school’s Board of Regents.

Construction on the $650,000 student union taproom will begin this summer and is expected to finish in August when students return to campus. The school’s food vendor, Chartwells, and UNM’s Dining & Food Services department will split the cost of the taproom evenly.

Designed by students in the school’s architecture department, the space will feature a rotating selection of beer and wine, and will also welcome guest brewers. Chartwells will be...

Ideas and Innovation
cafeteria

Three years ago, Colonial School District in New Castle, Del., started a pilot supper program at its high school. The goal: To make sure the district’s students, 57% of whom are on free or reduced-priced meals, would not be hungry when school is done for the day.

Since its inception, the program has expanded to 12 schools and now provides afterschool meals to children participating in YMCA activities. And it's just one of many such programs popping up in districts throughout the country, as operators add supper to the list of daily meals they provide for students.

Building...
Ideas and Innovation
hydroponics

We put our hydroponic gardens in a spot where students can watch them grow, but at the same time it’s safe from being tampered with. At one of our elementary schools, the gardens are in the kitchen, but there’s a window where students can look in as they walk down the hallway. Some even stop to count how many cucumbers they see.

Ideas and Innovation
food snap

We started a 50-member vegan team in response to students expressing the need for more vegan options. Between our monthly meetings, students are asked to take photos of foods they eat in and out of the dining halls to give us a true picture of the kinds of things they like and the kinds of foods that cause disappointment. This exercise has sparked a lot of conversation and given us more insight into what we could do better.

FSD Resources