Aug. 26—Gone are the days of American chop suey from a can and unidentifiable slabs of meat covered in gloppy gravy.
School lunch is going back to its roots, sourcing fresh ingredients from Maine farms and cooking mom-worthy hot meals from scratch in an effort to combat childhood obesity by providing healthier, less processed food.
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
The Latest
Click here or text FSD to (877) 281-7554 to receive text alerts from FoodService Director and get the news and insights that matter to your operation.
Fresh recipes to help you create innovative menus and signature dishes.
Learn more about our latest honoree.
Borrow innovative ideas and time-saving tricks from your peers.
Tune into Menu Feed, a culinary-centered podcast hosted by Senior Editor Patricia Cobe.
FSD’s annual culinary event for noncommercial foodservice operations.
Insights on reducing waste, conserving resources and more.