Published in FSD Update
Southwestern College, a 1,300-student institution in Winfield, Kan., adopted a FresX “pay with your selfie” technology platform in late October.
08-11-2014 Ideas and Innovation
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...
08-07-2014 Ideas and Innovation
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.
07-25-2014 Ideas and Innovation
A greenhouse isn’t a new concept. How one Iowa woman is powering her greenhouse is, however.
07-18-2014 Ideas and Innovation
In May, Miles McMath, director of culinary operations at St. Jude Children’s Research Hospital, in Memphis, Tenn., made history when he became the first hospital chef to cook at the famous James...
07-09-2014 Ideas and Innovation
Livability.com has released its annual list of the top foodie cities in 2014.
As incorporation of halal-prepared menu items increases along with the Muslim population in the U.S., the member interest group of the Academy of Nutrition and Dietetics, Muslims in Dietetics and...
07-07-2014 Ideas and Innovation
We were looking for something for our smaller sites, the ones that are too big to be supported by traditional vending but not large enough to support a café without a very substantial investment.
When we combined the food and nutrition services departments back in December 2013 and I assumed leadership over foodservices, I was able to use my experience as an R.D. to begin offering more...
We moved into a new 50-floor building in 2012. Devon wanted to be more than just a company located downtown; we wanted to be a community member, and this new building helped us accomplish that.
Farm-to-school pioneer Alice Waters has 20 years of lessons to share from The Edible Schoolyard.
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Sunrise Senior is the first in that segment to participate as a national partner.
Managing Your BusinessView All
76 percent of foodservice directors cited finding time for staff training as their top training challenge in FoodService Director’s 2014 Big Picture Survey.
Ideas & InnovationView All