02-23-2016 | By FSD Staff
The list, compiled by Spoon University, is based on what students say they’re eating.
The scraps, which would normally be thrown away, are now used to make a nutritious new ingredient.
02-22-2016 | By Bianca N. Herron, Digital Editor
The Utah Valley University student received the highest overall score from the American Culinary Federation.
02-22-2016 | By FSD Staff
The proposal would benefit students and help local farmers and schools create better relationships, officials say.
02-19-2016 | By FSD Staff
Student meal participation averages just 23 percent daily, officials say.
During the 2014-15 school year, 75 percent of the school's food was locally sourced, sustainable and humane, officials say...
02-18-2016 | By FSD Staff
The cold lunch alternative, Super Sacks, includes milk, yogurt, fruit and whole grain chips or crackers.
02-18-2016 | By Bianca N. Herron, Digital Editor
Purchasing domestically caught fish is healthier for American children, says Senator Maria Cantwell (D-WA).
The Flagship Dining experience will take off in early 2017.
02-17-2016 | By Bianca N. Herron, Digital Editor
Chef Charles Phan, of San Francisco restaurants Slanted Door and Out the Door, will debut his new eatery this fall.
The gig economy, also known as the shared or on-demand economy, leverages app-based technologies to match independent workers and customers.
Industry News & OpinionView All
Officials say Benjamin E. Mays High is the only school in its district with a greenhouse that uses hydroponics and aquaponics to grow vegetables and herbs year-round.
Managing Your BusinessView All
Foodservice directors use summer “break” to plan menus, secure funding and do work on their facilities—but there isn’t always work for their staff.
Ideas & InnovationView All