Published in FSD Update
Concerned parents visiting campus and an increased number of students enrolling with special dietary needs propelled the dining services staff at Eastern Washington University, in Cheney, to host a...
11-14-2006 Ideas and Innovation
There is no single diet for diabetics—so how can you craft a balanced menu?
04-14-2006 Ideas and Innovation
Meeting the needs of those who shun all animal-based foods, while challenging, is necessary—and not as hard as you think.
12-14-2005 Ideas and Innovation
Dairy products provide numerous health benefits for our bodies, but only 30% of Americans are meeting the goal for consuming daily dairy standards. How can you help customers ‘moove’ up? We've...
09-14-2005 Ideas and Innovation
Is butter worse than margarine? Does protein build muscle? Read on for answers to these and other nutrition falsehoods.
08-14-2005 Ideas and Innovation
How can you help customers eat more whole grains, since not many do?
07-14-2005 Ideas and Innovation
06-14-2005 Ideas and Innovation
Does the term ‘low-carb’ have any significance any longer? Did it ever?
05-14-2005 Ideas and Innovation
Looking for an inexpensive way to offer customers value-added comfort food? Consider baked pastas.
Industry News & OpinionView All
A discussion about alternate career routes for chefs with Cardinals team Chef Simon Lusky and SSM DePaul Health Center Sous Chef Kore Wilbert.
Managing Your BusinessView All
Students at the University of Pittsburgh have bagged plastic bags, reducing usage by 80% in just one month.
Ideas & InnovationView All