Published in FSD K-12 Spotlight
One school district has found a way to make green by going green.
11-29-2013 Ideas and Innovation
Kennesaw has become the first U.S. university to offer a bachelor of science degree in culinary sustainability and hospitality. The program will begin this fall, with a goal of 150 students...
11-11-2013 Ideas and Innovation
Sometime early in 2014 the rules governing the first major overhaul of U.S. food safety regulations in more than 70 years, known as the Food Safety Modernization Act (FSMA) will take effect.
10-09-2013 Ideas and Innovation
Main Street Grill offers menu items created with 100% locally sourced products.
10-07-2013 Ideas and Innovation
The Meatless Mondays campaign celebrated its 10th anniversary this year with a minimum of fanfare. But while the media largely ignored the milestone they certainly haven’t ignored the...
09-03-2013 Ideas and Innovation
Cal Dining at the University of California, Berkeley, has found a way to reduce food waste with an approach that examines the problem before the first onion is cut or tomato is sliced. ...
07-11-2013 Ideas and Innovation
Two hospitals in north central New Jersey, working independently, have taken the same approach to sustainability by adding bee hives at their facilities. The goal at both hospitals—Overlook...
07-08-2013 Ideas and Innovation
Since planting the rooftop garden at the Kansas Union at the University of Kansas, in Lawrence, five years ago, Janna Traver, executive chef, says it’s kind of been a hidden gem on campus...
The Valley Hospital, in Ridgewood, N.J., has a potentially sweet approach to using locally produced foods. The hospital has installed two colonies of bees on the roof of the healthcare system&...
06-26-2013 Ideas and Innovation
We installed a closed-loop aquaponics food production system in our residential dining hall, the Food Zoo. This is an extension of our larger campus food production program and is a way to grow...
Chiles are a “hot” trend for 2014. Food lovers everywhere have a “growing obsession,” with both “sizzling heat” and the “surprisingly full-bodied fruity notes” of chiles.
Industry News & OpinionView All
State lawmakers have passed a new food safety law that they wish they hadn't.
Managing Your BusinessView All
Wishard Hospital, which graced Indianapolis for 150 years, is no more. In its place is a sleek 350-bed medical center.
Ideas & InnovationView All