Published in FSD Update
All eyes in the food industry, whether in the restaurant world or noncommercial dining, are, it seems, turned to clean menu labels and sustainable dishes, but sustainability and social responsibility...
04-15-2015 Ideas and Innovation
A 200-gallon system enables the University of Montana to grow leafy greens and raise fish on campus.
04-13-2015 Ideas and Innovation
Foodservice operators are demonstrating that food waste recovery is a viable alternative to landfill dumping.
In non-commercial foodservice settings, only 4 to 10 percent of waste is pre-consumer, typically kitchen waste such as fruit and vegetable peels.
At Lebanon Valley College in Annville, Pa., an academic initiative called E.A.T. is encouraging students to be more mindful of what they eat.
03-31-2015 Ideas and Innovation
This fall, San Diego State will become the first U.S. campus to ‘certify green’ all campus-owned dining locations.
02-25-2015 Ideas and Innovation
02-19-2015 Ideas and Innovation
The global food management firm says it will eliminate veal crates from the supply chain and switch to cage-free eggs.
02-16-2015 Ideas and Innovation
Currently, 15% of the district’s produce comes from farms in San Diego County, and the rest comes from farms throughout the state.
11-13-2014 Ideas and Innovation
Developing a comprehensive culinary and educational event around one local foundation of the food supply—the honeybee.
Check out five trends shaping the next year in noncommercial foodservice.
Industry News & OpinionView All
The expansion follows successful pilot programs at two elementary schools and one high school.
Managing Your BusinessView All
Although there are many models for evaluating competency, Penn State University's Jim Korner has had success with a system that includes five broad disciplines...
Ideas & InnovationView All