Emerging Trends

The latest foodservice industry trends, insights and innovations
Caesar was a focus of a recent event at the State University of New York (SUNY) at Buffalo—and we’re not talking about the salad. SUNY Buffalo students got to eat like Julius Caesar and more at the...
Humanely raised pork is moving onto the menu of products at Metz Culinary Management, headquartered in Dallas, Pa.
Kathryn Massey, CDM, dietary manager at Floyd Valley Hospital, in Sioux City, Iowa, took over as chair of the Association of Nutrition and Foodservice Professionals (ANFP) during the recent National...
The recent ruling by the NCAA that student-athletes in Division I institutions will be allowed unlimited meals and snacks has been met with everything from consternation to puzzlement from...
Chef Rick Bayless at University of Pennsylvania
There’s more than ethnic flavors spicing up college foodservice. Campuses are capitalizing on the addition of unique regional and local favorites to their roster of retail options.
Health, wellness and global flavors were among some of the topics that filtered to the top of the latest trends report from Y-Pulse, a division of research and consulting firm Olson Communications...
Erbert and Gerbert's Bistro Indiana University
The first campus units of Wisconsin-based Erbert & Gerbert’s Bistro to open this fall.
School Nutrition Association, child nutrition
Against the backdrop of dissent and a politically charged debate over changing regulations, more than 6,500 child nutrition professionals met in Boston for the School Nutrition Association’s (SNA)...
time management app
Helping University of Rhode Island students better manage their time was the top priority for Shaun Kavanagh, senior information technologist for dining services, and his team as they set out to...
middle-earth
It isn’t very often that university students get to eat literature, but at Virginia Polytechnic Institute and State University, known as Virginia Tech, in Blacksburg, Va., they did just that.

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